Chicken

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
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Bacon and chicken spicy congee with quinoa

Bacon and chicken spicy congee with quinoa! Have you heard of such a dish? This recipe uses a pressure cooker and is quick and easy.

Jump to Recipe FAQ 

Chicken and bacon spicy congee with quinoa Gary Lum
Chicken and bacon spicy congee with quinoa

The ultimate comfort food

I think of congee as the ultimate comfort food. It’s also relatively cheap if you use a few cheap cuts of meat and it’s filling.

Recipe

Chicken and bacon spicy congee with quinoa Gary Lum
Print
Bacon and chicken spicy congee with quinoa
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

I broke a tooth last night gnawing some meat off a beef short rib. I need soft food. This congee is a perfect soft food. It's also a perfect comfort food. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 800 kcal
Author: Gary Lum
Ingredients
  • 1 cup Arborio rice
  • 1 cup White quinoa
  • 200 grams Chicken thigh fillets
  • 2 rashers Streaky bacon broken up
  • 1 litre Tap water
  • 1 packet French onion soup mix Sodium reduced
  • 1/2 head Cabbage sliced
  • 1 piece Star anise
  • 1 splash Soy sauce
Instructions
  1. In the vessel of a pressure cooker add the rice, quinoa and water and then stir

  2. Add the chicken and bacon and stir through

  3. Add the packet of French onion soup and stir through

  4. Add the cabbage and stir through

  5. Add the star anise on top

  6. Close the pressure cooker chamber and set to cook for 30 minutes

  7. Release the pressure once cooked and remove the lid

  8. Stir the congee and break up the chicken meat while stirring

  9. Aliquot into containers for lunch at work

  10. Serve the remainder into a shallow bowl, add the soy sauce and garnish with parsley

  11. Shoot a photograph

  12. Eat the meal

  13. Clean the dishes

  14. Start to feel quite full after the huge size of the bowl of congee eaten and feel a bit thirsty too

  15. Hope that readers like this recipe and share it on social media

Recipe Notes

If you like congee, I think you'll like this recipe. It's easy to put together and cooking in a pressure cooker makes it dead easy 

Frequently Asked Questions

How long should you cook congee in a pressure cooker?

I’ve been asked this a few times. I don’t have a mathematical formula. What I know is that for a full chicken, Mum used to cook it for anywhere between 45 and 60 minutes. I figured for 200 grams of chicken thigh meat and some bacon, 30 minutes would be fine. In fact, I think next time I will try 20 minutes to see if there is any difference.

Do you have to use a pressure cooker?

No, not at all. In fact, I like making congee in a slow cooker too. It’s basically the same recipe except you put it in a slow cooker for 6 hours.

What other meat can you use?

Almost any meat you like although I’m not sure how fish would go. Vegetarians can use tofu if they like.

Do you have a slow cooker variation?

Yes, I do. Slow cooker pork quinoa congee.

Social media

Please follow me on my food-based social media on Twitter, Facebook, 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+

Medical Fun Facts

Gary Lum QR Code

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?

What happened to my routine?

A topsy-turvy week means no routine and no salmon

So, last week I posted about how I had finished February in my usual eating routine. This week has been a little unusual. A day in Sydney, a dinner out I didn’t end up getting to, and senate estimates put my week out of whack.

Monday Maccas

Rather than the usual Salmon Monday, I went with Maccas Monday after flying back from Sydney.

Two Big Macs Gary Lum routine
Two Big Macs

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.

Tuesday dinner out turned into dinner in

I was meant to go out to dinner on Tuesday night with friends from work (hospital) but I ended up having to do something work related.

I ended up buying a roast chicken from Coles and making a roast chicken sandwich.

Roast chicken roll with aioli and spring onion cream cheese Gary Lum routine
Roast chicken roll with aioli and spring onion cream cheese

Wednesday Senate estimates

Three times a year public servants appear before senators to answer questions about their program areas. In days gone by I’d eat a steak at the Hellenic Club, however, lately, my boss has been taking a few of us out to dinner which has been a very pleasant change.

I have no photographs of dinner, just the large coffee I had in the morning.

Happy #humpday I need a large one for today. Thanks Urban Bean Gary Lum routine
Happy #humpday I need a large one for today. Thanks Urban Bean

I also have a shot of an abandoned building near where I work.

Canberra, our national capital. Home of fine public art with #abandoned buildings left for years surrounded by fencing suggesting activity but #noactivity Gary Lum routine
Canberra, our national capital. Home of fine public art with #abandoned buildings left for years surrounded by fencing suggesting activity but #noactivity

Thursday saw some normality

Lunch was crispy squid from Urban Bean Espresso Bar.

Crispy squid salad from Urban Bean Gary Lum routine
Crispy squid salad from Urban Bean

Dinner was leftover chicken on a piece of bread that was smothered in oil and heated in the oven to give it a fried bread effect. I laid the skin over the top to help stop the stringy breast meat from drying out too much. I’m not a fan of breasts, I much prefer thighs.

Leftover roast chicken on a fried cream cheese bread roll with peas and corn Gary Lum routine
Leftover roast chicken on a fried cream cheese bread roll with peas and corn

The best thing about Thursday was that even though it wasn’t pay day, it was the start of the NRL season and the Brisbane Broncos defeated the Cronulla Sharks.

The 2017 #NRL season kicks off tonight. Let's GO Brisbane Broncos. Coffee with Urban Bean almond and white chocolate muffin. Gary Lum routine
The 2017 #NRL season kicks off tonight. Let’s GO Brisbane Broncos.
Coffee with Urban Bean almond and white chocolate muffin.

Friday means a day at the hospital, and…

Lunch in the staff tuck shop. I went with roast vegetables. They were very salty.

Meat-free Friday roast vegetables Gary Lum routine
Meat-free Friday roast vegetables

Dinner was a concoction that included a Chicken Maryland, two mushrooms, lots of Coon cheese, peas, corn and a piece of bread.

Cheesy Chicken Maryland on oven fried Colby cheesy bread with mushrooms, peas and corn Gary Lum routine
Cheesy Chicken Maryland on oven fried Colby cheesy bread with mushrooms, peas and corn
Triple chocolate ice cream Gary Lum routine
Triple chocolate ice cream

How did I cope?

I really prefer routine.

Final thoughts

I hope you had a good week. Did you eat well?

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

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

 

Cooking corn in another way

Cooking corn inside a chook is a new one for me

Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.

Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.

I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.

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 sidebar (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 cooking book sometime this year.

Preparing tonight’s dinner

The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.

I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.

Roast chicken with a cob of corn and a duck fat roasted potato Cooking corn Gary Lum
Roast chicken with a cob of corn and a duck fat roasted potato [click on the photo for a better view]

What you will need to put this meal for one together

  • a whole chicken
  • 1 cob of corn
  • one handful of olive oil
  • a small nob of butter
  • 1 potato
  • a small bunch of broccoli
  • Chilli flakes—dried
  • Sea salt
  • Cracked pepper
  • Paprika

How to put all this together

  1. Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
  2. Prepare the chicken by getting it to room temperature and putting it in a baking tray
  3. Pat the chicken dry
  4. Apply some olive oil and rub it into the skin and to the outside of the cob of corn
  5. Insert some tarragon and thyme into the body cavity
  6. Follow this with the cob of corn
  7. Dress the exposed corn with some aluminium foil
  8. Cook in an oven at 180 °C for 90 minutes
  9. Allow the chicken to rest for 30 minutes
  10. Plate up with some broccoli

How did it taste?

The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.

Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc cooking corn Gary Lum
Roast chicken Maryland with roast corn and potato with broccoli https://youtu.be/TvFABegDKMc [click on the photo for a better view]

Final thoughts

I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.

My weekend in food

Hello there. It’s been a while since I last wrote. I feel like I haven’t had much to share. My time is now pretty divided. Work is getting busier and I’m enjoying blogging and podcasting Medical Fun Facts.

This weekend was pretty quiet for me. On Friday I had a good day at the hospital and ate a simple dinner of bacon with avocado on toast. 

TGIF dinner. Bacon and avocado on toast. Gary Lum
TGIF dinner. Bacon and avocado on toast.

On Saturday morning I decided to make a grilled cheese toastie with bacon. 

 

 

This will soon have #bacon added

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Streaky Bacon, Swiss cheese and Dijon mustard grilled toastie. Gary Lum
Streaky Bacon, Swiss cheese and Dijon mustard grilled toastie

Before I started grocery shopping I had a double shot latte to get me going.

For lunch, I had a pulled pork burrito with guacamole, sour cream, jalapeño peppers and salsa from Guzman Y Gomez. It was huge. It’s a good thing I have a big mouth. I needed two hands to hold it. 

Pulled pork burrito with ginger beer. Gary Lum
Pulled pork burrito with ginger beer

For dinner, on Saturday night I made a light meal. A prawn salad.

Saturday dinner. Prawns and summer salad. Gary Lum
Saturday dinner. Prawns and summer salad.

I slept well Saturday night and woke up thinking I’d poach an egg and have some bacon. Sadly, I fail at poaching eggs.

Poached egg fail with crispy streaky bacon, Gary Lum
Poached egg fail with crispy streaky bacon

I went for a walk. I love the coloured buoys at Yerra Beach on Lake Ginninderra. 

Colourful buoys on Lake Ginninderra at Yerra Beach, Gary Lum
Colourful buoys on Lake Ginninderra at Yerra Beach

For lunch, I made myself a mango salad.

Kensington pride mango salad, Gary Lum
Kensington pride mango salad

And, finally, for Sunday dinner, I made a chicken schnitzel cheeseburger. It was delicious.

 

 

Making my chicken schnitzel cheeseburger #dinner #iphone #yummylummy #canberra

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Hello Sunday. Chicken schnitzel cheeseburger. Gary Lum
Hello! Sunday. Chicken schnitzel cheeseburger.

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.

Quick tip for cooking chicken pieces

 

 

It can be a bit boring cooking just one piece of chicken for your meal for one.

I often cook my chook on something, like some quinoa rice, or pearl barley couscous or even some ramen noodles.

Roasting these starchy carbs under the piece of chicken has two benefits. The juices from the chicken infuse into whatever it sits on and the roasting ensures the rice or couscous or noodles come out crunchy for some added mouthfeel.

So I’ve taken up another hobby! Podcasting. A friend at work likes to hear medical fun facts and I thought I could put them together and made a podcast about them. 

Would you like to hear some Medical Fun Facts? Check out the link https://drgarylum.com/blog/ 

Roast sesame Chicken Maryland with avocado and potato chips #dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Roast sesame Chicken Maryland with avocado and potato chips
#dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon

What I ate and did 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 good week. A busy week but a good week. Yesterday an election was held to determine the Australian government. Unlike the previous election when the conservative coalition (Liberal Party and National Party) won convincingly, we still do not know which party will govern and who our Prime Minister will be. Under our ‘caretaker’ conventions, a new government, the 45th government, will not be sworn in until the result is clear. Counting will resume on Tuesday so we will continue to wait. Last week I mentioned how I voted early to avoid crowds and queues. I had thought I may attend a polling venue or two to check out the sausage sizzles and cake stalls. It was interesting to read on Twitter how many people went for a #democracysausage Twitter was pretty cool in that when #ausvotes was used a little character of a sausage on a piece of white bread would appear in the tweet.

Yesterday a Facebook friend and I were discussing VLOGging so I had a go. I’m sorry about the volume changing midway. I’m not sure if I’ll do more, but it was pretty easy. My only problem is that the upload speeds I get with Telstra ADSL is pretty slow and it takes hours to upload a short video to YouTube.

Gary Lum mullet
Gary Lum mullet

Friday was a funny day (funny in a good way). I turned up to work (Fridays are my clinical duties day, I’m an Honorary Visiting Medical Officer in ACT Pathology at The Canberra Hospital) and noticed my laboratory coat was hooked over three hooks. I thought that was a little unusual. I continued to my work area and then I saw an old photograph from my Facebook profile on a whiteboard. It’s an old photograph that had been altered by a former work colleague in 2010. A mullet had been added and my head was put on another person’s neck. It looks pretty funny. As I continued I found copies in all sorts of unusual places, behind doors, on doors, in draws, under keyboards, on staplers, and you guessed it behind my laboratory coat. It’s nice to be considered by my work mates as someone worthy of having fun.

I don’t have a heap of food photographs from this week. I was a little unwell early in the week and didn’t feel like eating much or photographing my food.

Toasted pulled pork with cheese on raisin bread
Toasted pulled pork with cheese on raisin bread
Salmon and avocado
Salmon and avocado
Woden wind tunnel subzero morning
Woden wind tunnel subzero morning
Cheesy potato gems with caramelised onions and spring onions
Cheesy potato gems with caramelised onions and spring onions
Toasted slowly cooked oyster blade steak with cheese and a pear
Toasted slowly cooked oyster blade steak with cheese and a pear
Good morning Woden wind tunnel subzero morning My ears hurt
Good morning Woden wind tunnel subzero morning My ears hurt
Chicken Maryland with the last of the leftover pulled pork and avocado plus chilli, spring onions and caramelised onions
Chicken Maryland with the last of the leftover pulled pork and avocado plus chilli, spring onions and caramelised onions
KFC with vegetables
KFC with vegetables
Lake Ginninderra on Saturday 2 July 2016 Google Nik Collection HDR
Lake Ginninderra on Saturday 2 July 2016 Google Nik Collection HDR
Lake Ginninderra on Saturday 2 July 2016 Google Nik Collection
Lake Ginninderra on Saturday 2 July 2016 Google Nik Collection
Pelican on Lake Ginninderra on Saturday 2 July 2016 Google Nik Collection filters
Pelican on Lake Ginninderra on Saturday 2 July 2016 Google Nik Collection filters
Cold leftover KFC
Cold leftover KFC
Crispy fried ramen noodles with garlic prawns, chilli and caramelised onion
Crispy fried ramen noodles with garlic prawns, chilli and caramelised onion
Frost around Lake Ginninderra
Frost around Lake Ginninderra
Toilet block on Lake Ginninderra. What happens if I need the dunny. I have IBS.
Toilet block on Lake Ginninderra. What happens if I need the dunny. I have IBS.
Frozen leaves on Lake Ginninderra
Frozen leaves on Lake Ginninderra
Fog on Lake Ginninderra
Fog on Lake Ginninderra
Frozen faeces on Lake Ginninderra
Frozen faeces on Lake Ginninderra
Reflections on Lake Ginninderra
Reflections on Lake Ginninderra
Misty morning on Lake Ginninderra revealing colours of the lake.
Misty morning on Lake Ginninderra revealing colours of the lake.
Lake Ginninderra Sunday 3 July 2016
Lake Ginninderra Sunday 3 July 2016
Smashed avocado on pumpkin seed roll with black pepper and lime chips and balsamic vinegar
Smashed avocado on pumpkin seed roll with black pepper and lime chips and balsamic vinegar
KFC chilli quinoa congee
KFC chilli quinoa congee
Fluff and Nutella treat
Fluff and Nutella treat

I hope you had a good week and enjoyed some fine food.

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