Beef

Super simple beef and chicken congee in a slow cooker

It’s getting close to the end of autumn and comfort food on a Sunday is a must. I used some leftover beef to add to chicken congee made in a slow cooker.

Jump to Recipe YouTube FAQ

Earlier today I recorded a podcast on sous vide cooking and food safety. I recorded video too and while the podcast drops tomorrow night, the video is available now.

Beef and chicken congee made in a slow cooker Gary Lum
Beef and chicken congee made in a slow cooker

YouTube video from Medical Fun Facts

Recipe

Uncooked chicken and vacuum sealed beef Gary Lum
Print
Beef and chicken congee in a slow cooker
Prep Time
10 mins
Cook Time
6 hr
Total Time
6 hr 10 mins
 

Want to use some leftover beef but don't like the idea of beef congee? Then mix beef and chicken together. It's not a bad thing. It's a good thing. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Chicken
  • 250 g Beef rib fillet Leftover and vacuum sealed
  • 1 L Chicken stock
  • 1 cup Rice
  • Cos lettuce shredded
  • Spring onions sliced
  • Soy sauce
Instructions
  1. Thaw the leftover frozen beef and cut into small slices

  2. Unpack the raw chicken and get to room temperature

    Uncooked chicken and vacuum sealed beef Gary Lum
  3. In your slow cooker add 1 cup of rice and the stock

  4. Add in the beef and the chicken

  5. Set the slow cooker for 6 hours

  6. After the slow cooker has finished, debone the chicken

  7. Mix everything together in the slow cooker vessel

  8. Aliquot two large portions into containers for dinners

  9. Aliquot two smaller portions into containers for lunches

  10. Serve the congee in a small bowl and serve with shredded lettuce, sliced spring onion and soy sauce

  11. Shoot a photograph and then eat the meal

  12. Wash the dishes and write the recipe

  13. Blog and hope your friends share the recipe

Recipe Notes

An all time favourite. Mixing the beef and the chicken is a great move. 

And now for something cheesy

I was recently approached by Georgia Davies about sharing this cheeseboard infographic. Unfortunately, I haven’t posted about cheese much lately apart from warnings that raw unpasteurised cheese should be avoided because of potentially fatal consequences.  Anyway, this cheese platter infographic looks fantastic. It’s full of visually stunning great ideas for you to try.
 Expert Tips for the Perfect Cheeseboard
Expert Tips for the Perfect Cheeseboard by Daffodil Hotel

 

Frequently asked questions

How did you connect your three blogs today?

Well, I blogged and recorded a podcast about sous vide safety, then I wrote a post in My Thoughts and Stuff and mentioned the sous vide podcast, and now I’ve cooked using meat that had been vacuum sealed.

What do you like about congee?

It’s the perfect comfort food for cold nights in Canberra. It’s peasant food. It’s simple to make and better to eat.

Why the leftover beef?

Why not? I didn’t want to waste it and combining meats is a thing. It’s a good thing.

Who inspires you for sous vide cooking?

Tony from Tony meets meat. Check out today’s blog post at http://yumlum.co/2qKfnj6

Do you have any similar recipes?

You better believe it. Check 1, 2, and 3.

Social media

Please follow me on my food-based social media on TwitterFacebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

Gary Lum QR Code

Medical Fun Facts

What I ate this week

Monday

I like the fact in Canberra we have taxpayer funded public art and street art all in the one place. I just wonder when what locals are calling the “Woden ghetto sans people” will undergo development.

Woden public art in a couple of forms Gary Lum
Woden public art in a couple of forms

Back to my usual routine of salmon on a Monday. In the new year, I bought myself a Tefal portable induction hob. It was fantastic. An induction hob is great for making crispy skin salmon.

Crispy skin salmon and salad Gary Lum
Crispy skin salmon and salad

Tuesday

It’s getting cool again in Canberra. I miss Summer. The Woden wind tunnel is very fresh in the morning as I go to get my mail.

Woden wind tunnel. It was quite fresh as I walked up to get my mail. Gary Lum
Woden wind tunnel. It was quite fresh as I walked up to get my mail.

I was involved in some group work and someone brought some TimTams. You’ve got to love coworkers who bring TimTams.

TimTams for the win Gary Lum
TimTams for the win

Lunch was a cordon bleu from Urban Bean. It was good. I like adding cheese and ham to most things 🤣

Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus. Gary Lum
Chicken cordon bleu. Chicken breast wrapped with ham and Swiss cheese with garlic butter and served with mashed potato carrot and asparagus.

Dinner was again crispy skin salmon.

Crispy skin salmon on crispy cheesy noodles with broccoli Gary Lum
Crispy skin salmon on crispy cheesy noodles with broccoli

Wednesday

It’s hump day and I still wonder if this is the only “sign” of construction the Woden ghetto sans people will see in the foreseeable future.

This is the only 'sign' of construction I've seen for months Gary Lum
This is the only ‘sign’ of construction I’ve seen for months

Urban Bean did a special mushroom burger lunch. No bread, just these huge Portobello mushrooms instead of a bun. It was delicious, especially with the beetroot.

Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips. Gary Lum
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips. Gary Lum
Hump day burger. Beef with cheese, tomato, lettuce, lettuce, chipotle aioli, tomato sauce with Portobello mushroom bun and UB chips.

Dinner was Wednesday chicken, namely, broccoli and spicy cheesy chicken wings on oven fried bread.

Broccoli and spicy cheesy chicken wings on oven fried bread Gary Lum
Broccoli and spicy cheesy chicken wings on oven fried bread

Thursday

Payday, you’ve got to love payday. I love payday. I often buy the lunch special from Urban Bean on pay day. The special was Beef Wellington with truffle mash, broccolini and mushroom jus.

Payday special from Urban Bean Beef Wellington with truffle mash, broccolini and mushroom jus. Gary Lum
Payday special from Urban Bean
Beef Wellington with truffle mash, broccolini and mushroom jus.

Dinner was a simple meat-free quinoa rice and vegetables because I’d eaten so much during the day.

Meat-free Thursday dinner. Oven 'fried' quinoa rice with vegetables and Coon cheese. Gary Lum
Meat-free Thursday dinner. Oven ‘fried’ quinoa rice with vegetables and Coon cheese.

I also decided it was time to change the profile photograph I was using on my non-food related social media like Twitter, Facebook and Instagram. I’m so grateful I can connect my camera with my iPhone. Yes, it’s been edited to smooth out my skin a little.

Gary Lum

Friday

For a bit of a change, rather than going to the staff tuck shop, I went to the Zouki café with a colleague for lunch. I had a chicken schnitzel wrap. It was quite filling.

Chicken schnitzel wrap Gary Lum
Chicken schnitzel wrap

On Friday afternoon, I looked up the salmonellosis rates for the ACT given recent outbreaks and was surprised.

Salmonellosis rates in Australia PER 100,000 for each state and territory Gary Lum
Salmonellosis rates in Australia PER 100,000 for each state and territory

Friday saw round two of the NRL with the highlight being Friday night’s game between the Brisbane Broncos and the North Queensland Cowboys.

I decided to make a bowl of cheerios and cheesy potato gems with ETA barbeque sauce. As much as I enjoyed the meal, my team, the Brisbane Broncos lost in golden point extra time. It was just like a finals game. It was so exciting. 

Friday night footy food. Spicy cheesy potato gems with cheerios and barbecue sauce. Gary Lum
Friday night footy food. Spicy cheesy potato gems with cheerios and barbeque sauce.

Final words

I ate well on the weekend too, but I’ve put enough photographs in this post. Have a good weekend. Catch you later.

What did you eat last week?

Finishing February in Food

Finishing February with much the same routine

Regular readers will know my routine. I’m one of those people who handles life better if I don’t have to think too much about things that shouldn’t require a lot of thought. So I like routines and finishing February was no different.

Before I get to the food, though, it was an odd week where I mentioned a dream about my maternal grandfather and then I shared a little about my family history

Monday and Tuesday evenings mean what for Yummy Lummy?

I hope you answered salmon!

Crispy skin pan-fried salmon with Hass avocado and beetroot coleslaw dressed with aioli Gary Lum
Crispy skin pan-fried salmon with Hass avocado and beetroot coleslaw dressed with aioli
Crispy skin pan-fried salmon with aioli and smoked cheddar cheese Gary Lum
Crispy skin pan-fried salmon with aioli and smoked cheddar cheese

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Wednesday means chicken

Before I get to the chicken, Wednesday lunch meant Burger Wednesday at Urban Bean Espresso Bar and I enjoyed the Korean barbecue beef bulgogi (grilled marinated beef) burger with chips and aioli. 

#Humpday burger. Korean BBQ beef bulgogi (grilled marinated beef) with Asian slaw, aioli and UB chips Gary Lum
#Humpday burger. Korean BBQ beef bulgogi (grilled marinated beef) with Asian slaw, aioli and UB chips

I posted a status update on Wednesday afternoon that Wednesday meant chicken tonight and of course, I received comments that included references to the jar of stuff called “chicken tonight” which I’ve never used.

Hump day roast chicken wings on Coon cheesy bread with avocado, vegetables and lime zest Gary Lum
Hump day roast chicken wings on Coon cheesy bread with avocado, vegetables and lime zest
Vanilla ice cream with mint flake Gary Lum
Vanilla ice cream with mint flake

Thursday was all about hot and spicy Spam

Before I get to the Spam, for lunch because it was pay day I enjoyed the SHISH special from Urban Bean Espresso Bar. It was delicious.

#payday S H I S H - P L A T E TIME Braised lamb, Greek pitta bread, Greek salad with a garlic tahini sauce on the lamb Gary Lum
#payday S H I S H – P L A T E TIME
Braised lamb, Greek pitta bread, Greek salad with a garlic tahini sauce on the lamb

I had half a tin of hot and spicy Spam left in the refrigerator and it needed to be eaten because I was going to spend the weekend in Brisbane. Some people would say unkindly that it wouldn’t matter because Spam can’t go off, but I’d like to remind the haters that Spam is food, it contains meat from the porcine shoulder as well as ham.

Hot and spicy pay day Spam with Coon cheese noodles and vegetables Gary Lum
Hot and spicy pay day Spam with Coon cheese noodles and vegetables

Friday was a cooking-free night

I was spending the weekend in Brisbane with my parents and daughters so Friday night’s dinner was on QF1554. It was a chicken and rice dish.

Chicken salad and rice Gary Lum
Chicken salad and rice

Of course, I spent Friday at the Canberra Hospital and for lunch, I had this dish which I think maybe a quiche but it could be called something else. It contained asparagus, mushroom, rice, cheese and egg. You could carve it.

Rice, egg, asparagus, mushroom, and cheese slice Gary Lum
Rice, egg, asparagus, mushroom, and cheese slice

Saturday lunch and dinner

I had a big day in food on Saturday. I took my youngest two daughters to Sandgate for fish and chips.

Larissa and Nicola with fish and chips at Sandgate Gary Lum Gary with fish and chips at Sandgate Gary Lum

I took everyone out to dinner on Saturday night to Hog’s Breath Café at Aspley to celebrate my youngest daughter turning sixteen.

Pork ribs with prime rib and mashed potato and pepper sauce at Hog’s Breath Café, Aspley
Coconut birthday cake Gary Lum
Coconut birthday cake

Sunday breakfast meant that I completed all the food groups in a weekend

So, if we count Friday night, I’ve eaten chicken, fish, calamari, beef (steak) and pork (ribs) so far.

For breakfast, Mum and Dad cooked a bacon (pork again) omelet and some lamb chops plus some scones. So that’s all five food groups in a weekend.

Lamb chops with bacon eggs and scones

How did I cope?

I think I need to fast for a while.

Final thoughts

This coming week will break my routine so strictly speaking I won’t be finishing February with my routine. I’m interstate on Monday, going out on Tuesday night and Wednesday is senate additional estimates hearings. Who knows what I’ll be eating on Wednesday.

Hopefully, I’ll be back to normal next week.

Bacon, tomato, avocado and cheese sandwich Gary Lum
Bacon, tomato, avocado and cheese sandwich

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

 

Pork and beef cheese pie

A cheese pie with a lot of pork and beef

Cheese pie, hey! Normally I know well in advance what I’ll be cooking on a Saturday. Today, however, was different. I hadn’t given much thought to Saturday dinner during the week. I know right. Shock! Horror!

When I saw the pork and beef mince in the meat section of Coles this morning I figured I’d use it sometime during the week. By the time, I got back to the apartment, I still had no idea what I was going to cook. It took a walk around Lake Ginninderra for me to get my head around what I was going to put together.

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Preparing tonight’s dinner

Fortunately, I had most of the ingredients I needed for this somewhat unusual cheese pie.

What you will need to put this meal for one together

  • 500 grams of pork and beef mince
  • A few good splashes of Worcestershire sauce
  • Two handfuls of grated Coon cheese
  • A small handful of sliced spring onion
  • One small sliced red chilli
  • One small sliced jalapeño pepper
  • Half a handful of dried chilli flakes
  • Two good splashes of cheap olive oil
  • Three pieces of bread
  • Seven slices of smoked cheese
  • Two handful of fried shallots
  • One handful of panko breadcrumbs
  • One small packet of baby spinach leaves
  • Two sliced tomatoes

How to put all this together

  1. It’s always best to get your meat to room temperature before cooking it, so pull out the mince (ground meat for my friends in North America) and let it get to room temperature
  2. In the mince add a splash of the cheap olive oil, a few good splashes of Worcestershire sauce, a handful of grated Coon cheese, half the spring onions, half the chillies and jalapeño pepper, the chilli flakes and a handful of fried shallots
  3. Mix it all together and as my Mum says, whack your pork to get the muscle fibres tender
  4. Allow the mince and the stuff you mixed into it to rest while you get everything else prepared
  5. In the bottom of a stainless-steel frying pan or any other oven safe container lay out the bread and then lay on some of the smoked cheese
  6. Splash some oil around to ensure you have a base with a ‘fried bread’ texture
  7. Add the meat mix on top and spread it out
  8. Cover the meat with the spinach leaves
  9. Lay over the spinach leaves the slices of tomato
  10. Next comes the remainder of the spring onions, chilli and jalapeño pepper
  11. The final layer on top if the combined panko bread crumbs, fried shallots and the last of the grated Coon cheese
  12. I splashed a little more of the cheap olive oil on top before putting it all into a moderate oven set at 150 °C (300 °F) for one hour
  13. When it’s ready allow it to cool and serve with vegetables or eat on its own, whatever you fancy really

How did the cheese pie taste?

It was smoky, cheesy, spicy, and crispy. I really liked it. There’s enough left over for meals during the week.

Spicy and crispy pork and beef cheese pie with vegetables Cheese pie Gary Lum
Spicy and crispy pork and beef cheese pie with vegetables [click on the photo for a better view]

Final thoughts

Making up meals like this is fun. Just put your imagination to it and see what happens.  

If you want to see what I got up to today, check out this link

Sunshine Blogger Award

Overnight, my friend Jennifer who writes the blog Little Monster Girl, nominated me for a blogging award, viz., the Sunshine Blogger Award. 

I’m not sure if I’ll get to nominating other bloggers and generating 11 questions, but here are Jennifer’s questions and my answers.

How old would you be if you didn’t know how old you are?

Old enough

What is your favourite holiday that you celebrate?

Australia Day, 26 January. It’s a controversial day for Indigenous Australians, but it’s important to me. I also enjoy eating food that is typically Australian on Australia Day.

What’s something you know you do differently than most people?

I cook congee or jook in a slow cooker rather than a pressure cooker or simmering it on a stove in a big pot.

What talent or skill would you most like to have?

I would love to be able to sing.

You have to fight off a monster with whatever is to your left. What is it?

My iPhone. I use the Star Wars light sabre app to scare the monster. 

What’s your favourite meal?

My mother’s wonton soup.

Let’s play “Our Town”–You have died and get to relive one day. What day?

Body surfing perfect waves on the sunshine coast, Queensland.

If the average human life span was 40 years, how would you live/have lived your life differently?

I would have travelled and done some of my speciality training overseas and I would have made time to see various parts of the world. 

You can witness any historic event of your choice. Which one?

The Japanese surrender on the USS Missouri. 

Who is your hero?

My former boss, Dr Len Notaras, AM. 

What do you order your first time at a restaurant that you have never been to before?

Oysters natural with a little lime juice and salt if the restaurant has it.  

Stop Press: Leftovers

Pork and beef meatloaf cheese pie with bacon and red chilli Gary Lum
Pork and beef meatloaf cheese pie with bacon and red chilli | Sunday night leftovers [Click on the photo for a better view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

Oven baked mince…sure it’s a thing 😂

So for dinner tonight I had 250 grams of regular beef mince. I was going to make a curry with coconut milk, some greens and serve it with red quinoa and brown rice. 
But then I changed my mind and had a hankering for some fried bread. 
I got a big handful of regular beef mince and mixed in some olive oil, a beaten egg, grated Coon cheese, chopped pickled jalapeño peppers, chilli flakes and Worcestershire sauce. I flattened out the meat on a piece of bread in a frying pan and then put it into a hot oven (200 °C) for 45 minutes. I served it with some broccoli. 

Mince on toast. It will become a big burger on fried toast. Gary Lum
Mince on toast. It will become a big burger on fried toast.

Do you like my pathology tea towel? It’s great, isn’t it? 

Happy new year. Oven baked mince on fried toast with broccoli. Gary Lum
Happy new year. Oven baked mince on fried toast with broccoli.

Sorry, the broccoli is a bit fuzzy. I was focussing on the corner of the meat and bread closest to the camera. 

Grease Monkey Double Deluxe burger

Introduction to Grease Monkey

On Wednesday evening I went out to dinner with a mate from Darwin. I’ve known Drapes for a long time. He worked out of Katherine, Nhulunbuy, Tennant Creek and Alice Springs while I was the Supervising Pathologist for the Northern Territory of Australia. He was down in Canberra for a meeting.

We’d arranged to catch up and thought a burger meal would be the way to go. I did a little on-line searching and thought it would be worth trying out Grease Monkey in Braddon.

Grease Monkey

The restaurant is at 19 Lonsdale Street in Braddon and it opens from 11 am to 10 pm.

 

They have chairs, stools and tables inside and outside. Drapes and I sat on moulded stools at the front window looking out onto the sidewalk. It was good for watching people walk by. Mostly young Canberrans, the blokes with beards and women in summer wear.

The menu can be downloaded from the website and I’ve made the current one available here.

What did I eat?

If you follow me on Facebook, Twitter and Instagram you’ll see over the last couple of days I’ve been trying to be mindful of portion size. So I limited myself. I didn’t get fried chicken, mac and cheese, jalapeño poppers or hot wings. I had just one burger and that was the Double Deluxe.

Photograph courtesy of Anthony Draper
Photograph courtesy of Anthony Draper

The Double Deluxe

This burger consists of double beef, double cheese, bacon, grease monkey sauce, grease monkey relish, onion and pickles. The bread roll was pretty good. It wasn’t sweet and it wasn’t too much. It was just right. The burger itself was nice, I’d happily do it again. The burger is also served with chips. The chips were cooked really well and nicely salted but they come with extra seasoning. So now I’m going to sound like a food wanker but I reckon on their own the chips would be awesome, but coupled with a nice burger, they’re too much. There is too much competing flavour.

Sorry about the backlighting on this photograph
Sorry about the backlighting on this photograph

What else?

Check out the comment from Kate on Instagram. You need to click on the image and it will open the page in Instagram and you can scroll down to see Kate’s comment. Kate is a friend who avoids animal flesh, so I’m guessing the mushroom burger is really good. 


Next time I’ll try the mushroom burger.

Final words

For $20 the Double Deluxe is not cheap. Is it worth $20? Not really. You can make a similar burger for less. What about the experience? It’s a good experience and I reckon Canberrans should check out Grease Monkey and have a burger or two. I’ll go back but it’s not a place I’d go to regularly.

 

What I ate this week

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

It’s been a busy week. I’ve had a rental inspection and I’ve had to pack up my work space for building maintenance. There’s also been work. There’s also been some fun. I’m still enjoying learning more of what has happened over the last forty years from friends from Stafford Heights State School.

Pulled pork

Last Sunday I made some pulled pork in the slow cooker and rejoiced in the knowledge that I would have plenty left over for lunches.

My pork ready to be pulled
My pork ready to be pulled
Slowly cooked pulled pork with beef and pearl couscous plus chickpeas and vegetables
Slowly cooked pulled pork with beef and pearl couscous plus chickpeas and vegetables

I had toasted sandwiches made with raisin toast and cheese. Some people questioned my use of raisin toast but I explained that pork loves fruity sweetness. Some queried my use of cheese (Swiss and Gouda) and I explained that it’s a toasted sandwich and so it must have cheese.

Toasted pulled pork and cheese sandwich on raisin toast with an apple and charity chocolate
Toasted pulled pork and cheese sandwich on raisin toast with an apple and charity chocolate

2016-07-13_12.27.01_001_GARY_LUM_IG

I also used some of the leftover pulled pork in Friday night nachos after being inspired by blogger and YouTube star Hilah Johnson.

Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce
Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce
Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce
Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce

Salmon

As is tradition I enjoyed Salmon on Monday and Tuesday evening. I have taken a liking to frying ramen noodles and eating them with my salmon.

Pan fried salmon with dill, chilli, avocado, peas and corn along with caramelised onion
Pan fried salmon with dill, chilli, avocado, peas and corn along with caramelised onion
Baked salmon with cheesy crispy chilli noodles
Baked salmon with cheesy crispy chilli noodles

Cheerios

Wednesday evening was the third State of Origin game between the XXXX Queensland Maroons and the Victoria Bitter New South Wales Blues.

For dinner I had cheerios and macaroni cheese.

Cheerios with macaroni cheese #footyfood #origin #qlder
Cheerios with macaroni cheese #footyfood #origin #qlder

It was marvelous to see Cam Smith raise the shield above his head. Queensland have won 10 out of the past 11 contests.

Fish tacos

Thursday was pay day and as is my want I bought lunch. I bought fish tacos from Urban Bean Espresso Bar. They were quite nice. The sweet potato batons were also very nice.

Grilled flathead fish tacos with corny coriander salsa avocado sauce on soft taco with sweet potato wedges
Grilled flathead fish tacos with corny coriander salsa avocado sauce on soft taco with sweet potato wedges

Chicken

I was still hungry on Thursday night and ate two Chicken Maryland pieces served on some pearl couscous along with an avocado.

Baked cheesy Chicken Maryland with crunchy pearl couscous and avocado
Baked cheesy Chicken Maryland with crunchy pearl couscous and avocado

Baos

On Saturday night I enjoyed baos at Soi Noodle Bar.

2016-07-16_19.17.42_001_GARY_LUM_IG

Soft shelled crab bao at Soi Noodle Bar
Soft shelled crab bao at Soi Noodle Bar
Tempura prawn bao from Soi Noodle Bar
Tempura prawn bao from Soi Noodle Bar
Spanner crab bao from Soi Noodle Bar
Spanner crab bao from Soi Noodle Bar

Meaty goodness and offal

After the baos I enjoyed a butcher’s board at Marble and Grain with some Wagyu rump, lamb rib, bone marrow, venison sausage, black pudding and chorizo stuffed onion.

Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper
Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper
Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper
Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper

Doughnuts

Call me Homer. I like doughnuts.

Glazed doughnuts
Glazed doughnuts
Doughnut
Doughnut

Meat pie

I like Garlo’s meat pies. This was a beef and mushroom pie with some Worcestershire Sauce injected into it before cooking and some Havarti cheese laid on top to melt.

Garlo's beef and mushroom pie
Garlo’s beef and mushroom pie

Fried eggs and caramelised onion

Saturday breakfast was a treat with some fried eggs and caramelised onion on raisin toast.

Fried eggs with caramelised onion on raisin toast
Fried eggs with caramelised onion on raisin toast
Fried eggs with caramelised onion on raisin toast
Fried eggs with caramelised onion on raisin toast

Are you on Snapchat? My user name is garydlum Snap me!

Other random photographs

The Woden Wind Tunnel

Woden wind tunnel
Woden wind tunnel

Pelican on Lake Ginninderra

Do you prefer colour or black and white?

Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra

Black and white

Lake Ginninderra
Lake Ginninderra

Colour

Lake Ginninderra
Lake Ginninderra

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If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

What I ate this week

Monday lunch was leftover slowly cooked beef and vegetables including Brussels sprouts and broccoli. How do you pronounce broccoli?

Slow cooker chuck casserole steak and speck with Brussels sprouts and broccoli
Slow cooker chuck casserole steak and speck with Brussels sprouts and broccoli

Monday evening dinner was baked salmon with sugar snap peas, beans, broccoli and some Buderim ginger marmalade.

Baked salmon with broccoli, beans, sugar snap peas and ginger marmalade
Baked salmon with broccoli, beans, sugar snap peas and ginger marmalade

Tuesday lunch was leftover slowly roast beef with vegetables.

Leftover slow cooker beef and vegetables
Leftover slow cooker beef and vegetables

Tuesday evening dinner was a chicken Maryland with Brussels sprouts and avocado.

Chicken Maryland with Brussels sprouts and avocado
Chicken Maryland with Brussels sprouts and avocado

On Wednesday I was tempted by the chocolate orange Queensland nut cheesecake in the display at Urban Bean Espresso Bar.

Chocolate orange macadamia cheesecake
Chocolate orange macadamia cheesecake
Woden Wind Tunnel
Woden Wind Tunnel
Woden Wind Tunnel
Woden Wind Tunnel
Woden Wind Tunnel
Woden Wind Tunnel

 

Coffee from Urban Bean Espresso Bar.

Coffee and medical countermeasures New antimicrobials
Coffee and medical countermeasures New antimicrobials

Ginger cake with chocolate chips made by a work mate.

Ginger cake with chocolate chips
Ginger cake with chocolate chips

Wednesday lunch was leftover slowly cooked beef and vegetables including Brussels sprouts and broccoli.

Leftover slow cooker beef and vegetables
Leftover slow cooker beef and vegetables

Wednesday afternoon saw me give in to temptation and I had a piece of chocolate orange Queensland nut cheesecake.

Chocolate orange Queensland nut cheesecake
Chocolate orange Queensland nut cheesecake

On Wednesday night I went out and then watched the first State of Origin match for 2016.

Gary Lum self portrait

On Thursday I flew to Melbourne and visited a manufacturing company.

For breakfast I had raisin toast and coffee at the Canberra Airport.

Raisin toast and coffee
Raisin toast and coffee

2016-06-02_12.04.52_001_GARY_LUM_IG

On the flight back to Canberra I had a green eggs and ham sandwich.

Green eggs and ham sandwich
Green eggs and ham sandwich

Because it was well after my normal dinner time I got takeaway. I chose a piece of battered fish with potato scallops on a bread roll.

Battered fish and potato scallop roll with cream cheese
Battered fish and potato scallop roll with cream cheese

On Friday I didn’t go to the hospital, instead I participated in an emergency management exercise.

Friday dinner was a piece of chicken Maryland with a load of cheese cooked with spring onions and chives.

Cheesy Chicken Maryland
Cheesy Chicken Maryland
Cheesy chicken Maryland with avocado, spring onions and chives
Cheesy chicken Maryland with avocado, spring onions and chives

For Saturday I had scrambled eggs for breakfast.

Cheesy scrambled eggs
Cheesy scrambled eggs
Everbean Espresso Cake display
Everbean Espresso Cake display

Saturday lunch was a cottage pie with vegetables.

Cottage pie and vegetables
Cottage pie and vegetables

Monday link love

Hi there. It’s been a busy day. I don’t have much to post but since it’s Monday I do want to share some Canberra Food Blogger Facebook Group links

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

Here’s the list

Each of these posts is worth reading. The recipes are delicious and Liz’s take on onions really interesting. Serina has great advice on frugal cleaning of woolen products and Elissa made me think about bulk food shopping.

Here are some food photographs and a short video of my slow cooker beef.

Slow cooker chuck casserole steak and speck with Brussels sprouts and broccoli
Slow cooker chuck casserole steak and speck with Brussels sprouts and broccoli
Baked salmon with broccoli, beans, sugar snap peas and ginger marmalade
Baked salmon with broccoli, beans, sugar snap peas and ginger marmalade