Chilli flakes

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. 

How do I cook duck fat roast potatoes?

In general, this is how to prepare duck fat spuds

  • Preheat the oven to 200 Â°C.
  • Place cut potatoes in a saucepan of cold salted water and bring to the boil.
  • Reduce heat to medium and cook for 5 minutes or until par-boiled.
  • Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges (this will help them crisp up when roasting).
  • Place the duck fat in a roasting pan, then place in the oven for 5 minutes to heat.
  • Remove from the oven, carefully add potato to duck fat and gently toss to coat.
  • Return to the oven and roast, turning twice, for 45 minutes or until golden and crisp.
  • Sprinkle with salt and serve.

For my dinner, I added some red onion which went very crispy like chips. I also cooked them in chilli flakes, mixed dried herbs, salt and pepper.

I served my roast spuds and onion chips on a bed of pearl barley couscous.

 
Duck fat roast potatoes

Slow cooked lamb and pork with red wine and cream reduction

After an amazing breakfast I skipped lunch and had an early dinner

Slow cooked lamb and pork with red wine and cream reduction

This looks horrible but gee it tastes good.

Sunday dinner. Slow cooked lamb and pork in reduced cream and red wine with spinach.
Sunday dinner. Slow cooked lamb and pork in reduced cream and red wine with spinach.
Slow cooked lamb and pork with red wine and cream reduction
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
This is a slowly cooked lamb and pork dish that used up left over roast lamb and pork
Ingredients
  • Leftover roast lamb pieces cut into 1 cm³ cubes
  • Leftover roast pork rasher cut into 1 cm³ cubes
  • Frozen spinach cubes
  • Pouring cream
  • Red wine
  • Chilli flakes—As much as your mouth can handle 🙂
  • Black pepper corns—As much as your mouth can handle 😉
Instructions
  1. Place the lamb and pork into a thick based frying pan and set to a low heat
  2. Cook like this for an hour stirring every fifteen minutes to ensure the meat doesn’t stick to the bottom of the flying pan
  3. Add some red wine to cover the meat and simmer to reduce to a sweet slick thick sauce consistency, stirring regularly for about ninety minutes
  4. Add the frozen spinach cubes and chilli flakes and black pepper corns
  5. Add enough cream to lighten the colour and stop bubbles forming
  6. Mix and stir and keep cooking for another fifteen minutes until the cream has reduced and thickened
  7. Transfer the heavenly goodness to a bowl, try to avoid a white one like I did, the colour contrast made photography a nightmare
  8. Capture an image if you can, this was captured on my Nikon D5300 with a Tamron 90 mm MACRO lens at 1/125 seconds, f/7.1 and ISO 1250
  9. Eat the food and enjoy the burning sensation on every mucous membrane of your mouth and tongue
  10. Wash dishes
  11. Write the recipe
  12. Post a blog post
 
Notes
Give it a go and tell me what you think.
Sunday breakfast with Bron. 63 Â°C egg with parmesan custard and a Pialligo Estate bacon salsa.
Sunday breakfast with Bron. 63 Â°C egg with parmesan custard and a Pialligo Estate bacon salsa.

 
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