Canberra

How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy

Donkey sauce I hear you ask? What thoughts are going through your mind? I first heard of donkey sauce from Lauren who is a host on my favourite NSFW podcast, Mouthy Broadcast. At first, I was too scared to look it up in Google. I assumed I might need an incognito window. It turns out, it’s a real thing. I’ve described it more in the FAQ.

I made beef brisket brioche burgers with the donkey sauce. It was pretty amazing. The beef brisket was leftover from last Sunday.

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Donkey sauce hee-haw Gary Lum
Donkey sauce hee-haw

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Recipe

How to make donkey sauce beef brisket brioche bun burger
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
I'm using leftover vacuum packed slow cooked brisket, brioche buns from Coles and donkey sauce that I've made without going to the trouble of roasting garlic. It's cold in Canberra, I have my windows closed, I don't need the apartment to be all stinky.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1/8 cup minced garlic (store bought)
  • 1/2 cup mayonnaise (store bought)
  • 2 splashes Worcestershire sauce
  • 1 teaspoon American mustard (do Americans call it American mustard?)
  • 2 pinches sea salt (what is kosher salt anyway)
  • 2 pinches ground black pepper
  • 2 pinches chilli flakes (this is my Yummy Lummy variation)
  • 250 g Beef brisket (frozen vacuum sealed)
  • 2 Brioche buns
  • Lettuce (shredded)
  • Tomato (sliced)
  • Coon Cheese (slices)
Instructions
  1. The day before (or if you’re not a Vulcan, go back in time) remove the brisket from the freezer and slowly thaw in the refrigerator.
  2. Place the brisket (still in the vacuum sealed bag) in a sauce of cold water and bring up to 70°C for 45 minutes.
  3. Make the donkey sauce by mixing the garlic, mayonnaise, Worcestershire sauce, mustard, salt, pepper and chilli flakes until it is a smooth sauce using a whisk. If you like, you could leave it gloopy and a little sticky by just using your hands.
    Donkey sauce ready for dripping all over myself Gary Lum
  4. Unseal the brisket and cut to the thickness you desire. If you like you could make a meat mountain.
  5. Construct a burger or sandwich as you normally would.
    Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
  6. Shoot a photograph and eat the burgers. In an ideal world, I would have served these with potato gems (tater tots for my American friends).
  7. Wash the dishes and ponder the meaning of life.
  8. Write the recipe and then write a blog post wondering if search engine optimisation is really all that important, after all “content is king”.
  9. Hope that friends on social media and even perhaps the hosts from Mouthy Broadcast will share this on their social channels to make donkey sauce even bigger than it already is and to add more “in your end o” and double entendre to this post. After all, when I first heard Lauren mention donkey sauce my mind wasn’t on mayonnaise as she described oozing from her mouth onto her chest.
Recipe Notes

These tidy little burgers should keep you happy. Just be careful about spilling sauce over your hands, down your forearms and across your chest as the donkey sauce oozes out of your mouth.

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Donkey sauce ready for dripping all over myself Gary Lum
Donkey sauce ready for dripping all over myself
Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Slowly cooked beef brisket brioche burger with the sauce 😋
Slowly cooked beef brisket brioche burger with donkey sauce Gary Lum
Slowly cooked beef brisket brioche burger

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Frequently asked questions

Where did you hear about donkey sauce?

From Mouthy Broadcast.

Who created donkey sauce?

Guy Fieri https://en.wikipedia.org/wiki/Guy_Fieri

Why is it called donkey sauce?

http://www.foxnews.com/food-drink/2015/06/19/guy-fieri-reveals-origin-his-donkey-sauce.html

https://www.eater.com/2015/6/19/8812707/guy-fieri-donkey-sauce-origin

Why does Lauren like this sauce?

I don’t know, you’ll have to ask her.

What is Mouthy Broadcast?

An NSFW podcast hosted by three very funny people from the USA. I mentioned them in another blog post which you should definitely look at.

What the crap are you on about Vulcans and going back in time?

We’re aware that up until the mid 2100s, the Vulcan Science Academy had determined time travel is impossible.

You can find the recipe if you enter “donkey sauce” in a search engine.

Donkey Sauce

  • 1/4 cup roasted Garlic (minced)
  • 1 cup Mayonnaise
  • 4 dashes Worcestershire
  • 1 teaspoon Hot Dog Mustard
  • 1/4 teaspoon Kosher Salt
  • 4 pinches ground Black Pepper

In the bowl of a food processor, puree until smooth, scraping down the sides as necessary

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Donkey sauce Gary Lum
Donkey sauce

How to slow cook a delicious peppery chicken curry | Yummy Lummy

One of my favourite Dad-cooked meals is chicken curry. I can never get it just like Dad’s so I don’t try. This is an attempt at something different using a slow cooker.

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Slow cooked delicious peppery chicken curry made by Gary Lum
Slow cooked delicious peppery chicken curry

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Recipe

How to slow cook a delicious peppery chicken curry | Yummy Lummy
Prep Time
5 mins
Cook Time
6 hrs 30 mins
Total Time
6 hrs 35 mins
 
I promise you this is a fantastic autumn or winter comfort food chicken curry. It’s slowly cooked for tenderness and has a lovely spicy kick for a party in your mouth.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 4 Chicken thighs (skinless)
  • 2 Potatoes (quartered, medium sized)
  • ½ Cauliflower (broken into florets)
  • 1 cup Frozen peas and corn
  • 1 Tomato (diced)
  • 500 mL Chicken stock
  • 1 tablespoon Curry powder
  • 1 dessert spoon Chilli preserve
  • 1 tin Green peppercorns
  • 270 mL Coconut cream
  • 1 packet Microwave rice
Instructions
  1. To the slow cooker, heating vessel, add the chicken, potatoes, tomato, cauliflower, peas and corn plus the chicken stock, curry powder, chilli preserve and green peppercorns.

  2. Place the cooking chamber into the slow cooker, seal the lid and set for 6 hours.
  3. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and empty the contents into a large wok and bring everything to a simmer to reduce the liquid.
  4. When the liquid has reduced add the coconut cream and bring to a simmer and reduce to a creamy consistency.
  5. Put the cooked rice into a bowl and add chicken and vegetables from the wok.
  6. Store the rest of the curry for another meal.
  7. Shoot a photograph and then eat the curry.
  8. Wash the dishes and then write the recipe up.
  9. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is a pretty easy slow cooker meal, but I can totally understand how you’d like to make this in a pressure cooker or just slowly cook in a large saucepan.

I hope you enjoy making this and eating this. 

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Frequently asked questions

Is curry better the day after?

Yes, always.

Do you prefer cooking it in a slow cooker or in a pressure cooker?

It depends on how much time is available. I think the slow cooker, provides better flavour.

How much curry can you eat in one sitting?

I reckon I could eat two bowls of rice with half the curry in this recipe.

How will you prepare the leftover curry?

I will reheat it in a saucepan rather than reheat it in the microwave oven.

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How to make super tender beef brisket brioche burgers | Yummy Lummy

I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.

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Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli

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Recipe

How to make super tender beef brisket brioche burgers | Yummy Lummy
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
 
With this recipe, you will have the most satisfying of burgers. Tender meat, cheesy flavour and a sweet brioche bun.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 1 kg Beef brisket
  • 100 mL Spicy barbeque sauce
  • 1 L Warm water
  • 2 teaspoons Brown sugar
  • ½ cup Red wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Garlic powder
  • 2 Brioche buns
  • 2 slices Smokey cheddar cheese
  • Cos lettuce (shredded)
  • Tomato (sliced)
  • Garlic aioli
Instructions
  1. To a slow cooker vessel add the beef brisket.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. Add the barbeque sauce on top of the beef.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board.
  6. With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
  7. Make the burger as you desire.
  8. Shoot a photograph and then eat the burgers.

  9. Wash the dishes and then write the recipe up.
  10. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

I bought the brioche buns from Coles in a pack of four. I regard two burgers as one serving.

Frequently asked questions

Is the beef brisket better in the slow cooker or slowly roasting it?

I reckon barbequed in a wood smoked oven would be best, but the slow cooker does a good job without any mess.

Do you really need brioche buns?

No not at all, soft round buns or hamburger buns would be fine, but brioche buns add a touch of fancy to the meal. Brioche is sweet and it is light. If you can get them, I’d go with brioche. They make for a great gourmet burger.

How many can you eat?

I had two and felt satisfied. I could have eaten four but that would have been overboard.

What did you do with the rest of the brisket?

I cut it in half and vacuum packed the two pieces and put them in the freezer for two more meals later in the week.

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Enhanced leftover pea and ham soup | Yummy Lummy

I recently made a super green pea and ham soup and I had two servings leftover. Tonight, I wanted to share with you how I enhanced leftover pea and ham soup.

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Enhanced leftover pea and ham soup with pork belly by Gary Lum
Enhanced leftover pea and ham soup with pork belly

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Enhanced leftover pea and ham soup | Yummy Lummy
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
This recipe is about two things, flavour and crunch. I wanted to enhance my leftover soup to be crispy and crackly.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 500 mL Leftover pea and ham soup
  • 500 g Pork belly rasher
Instructions
  1. Arrange the pork belly rasher rind side up in a small nonstick frying pan and put it into a hot 200 °C/400 °F oven for 60 minutes. You could sit it in some white quinoa if you wanted to, so you end up with some nutty fatty goodness to also add to your soup.
  2. As the pork is close to finishing its time in the oven reheat the leftover soup in a microwave oven. I blast the soup for 3 minutes, stir it up and then blast again for 1 minute.
  3. Plate up by adding the pork crackling side up to the bottom of a bowl. If you like you can also add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  4. Poor in the soup around the pork.
  5. Garnish with spring onions and chives if you have them available.
  6. Shoot a photograph and then eat the soup.
  7. Wash the dishes and then write the recipe up.
  8. Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes

This is enough soup for 1 large serving. If you’re a small eater you could share it with someone else but who the hell would share pork and soup if you didn’t have to 

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Frequently asked questions

Will this make me fart?

I reckon not as much as freshly made. The rendered fat from the pork may have an inhibitory effect, but what would I know.

Can I make this soup vegetarian?

No, you cannot make pork enhanced leftover pea and ham soup vegetarian. I’m sorry but it’s just not possible. You can have pea soup and toast but when you add the crackling and the ham it’s hard to make that vegetarian.

Can I eat this for lunch?

There won’t be any left. Trust me.

Can I eat this soup cold the next day?

No, it would be disgusting eating cold roast pork and chewing crackling that’s gone cold.

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How to make super green pea and ham soup | Yummy Lummy

I’ve made some really fart worthy pea ham soup for Yummy Lummy before but the focus in this recipe is to get it to look green and taste good too. My previous attempts have focussed on the taste and flavour [My first go http://yumlum.co/2k2oA4Z and then the repeat a week later http://bit.ly/2ki5w0c] but they ended up looking a yellow-brown colour.

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Super-green Pea ham soup made by Gary Lum
Super-green Pea ham soup

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Pea and ham soup with an emphasis on the green | Yummy Lummy
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
This recipe is about two things, flavour and looks. I wanted the soup to be green rather than a yellow-brown like my previous attempts.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Ham hock
  • 500 g Green split peas
  • ½ Potato (small cubes)
  • ½ White onion (diced)
  • 500 g Frozen peas
  • 2 L Chicken stock
Instructions
  1. Wash the split peas and empty them into the slow cooker chamber.
  2. Add the onion, cubed potato and the packet of frozen peas.
  3. Place the ham hock on top of everything and then pour in 2 litres of chicken stock.
  4. Put the slow cooker bucket into the slow cooker and seal it with the lid. Set the timer to 6 hours and let it cook.
  5. After the 6 hours, remove the cooking vessel and then remove the ham hock and begin to peel off the skin and pull the muscle bundles apart and put into a clean bowl. Discard the bones.
  6. With a stick blender, process everything in the cooking vessel until it is smooth.
  7. Plate up by adding some ham to the bottom of a bowl and add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  8. Garnish with spring onions and chives.
  9. Shoot a photograph and then eat the soup.
  10. Wash the dishes and then write the recipe up.
  11. Write a blog post and hope your friends on social media share the recipe and make you famous 🤣🤣😂
Recipe Notes

This is enough soup for 4 servings. If you live alone, I suggest freezing aliquots and then using a microwave oven to heat it up for lunches and/or dinners.

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Frequently asked questions

Will this make me fart?

I reckon it will. It all depends on your bowel’s microbiome. If you’re lucky, you can really stink up the place. Just don’t light a match if you fart under the sheets.

Can I make this soup vegetarian?

Yes, but it wouldn’t be pea and ham soup. If you don’t add the ham hock and if you use vegetable stock, you’ll have pea soup. I reckon it would taste okay, but for me, I need the ham in it for the flavour.

Can I eat this for lunch?

Yes, definitively, just don’t attend meetings afterwards if you’re prone to farting a lot.

Can I eat this soup cold the next day?

Yes, but all the fat would be congealed and it wouldn’t be that appealing in my opinion.

Social media

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The Mystery Bloggers Award

Over the weekend my friend Jennifer nominated Yummy Lummy for an award. I’ve been trying to focus this blog on recipes and so I wrote about the Mystery Bloggers Award on my other personal journal blog.