Coon cheese

Bacon macaroni and cheese

Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.

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Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Super hot and spicy home smoked and cured bacon macaroni cheese
4.5 from 2 votes
Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Print
Bacon macaroni and cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 200 grams Macaroni (cheap supermarket stuff)
  • 200 grams Bacon (diced and cooked in a bench top oven to release flavour)
  • ½ cup Coon cheese (grated)
  • ½ cup Parmesan (grated)
  • 3 tablespoons Flour (plain)
  • 2 tablespoons Butter (salted)
  • 1 dessert spoon Chilli flakes
  • 1 piece Red chilli (diced)
  • ¼ cup Parsley
  • ¼ cup Panko breadcrumbs
  • 1 tablespoon Pumpkin seeds
  • 1 tablespoon sunflower seeds
  • ¼ piece White onion (small and diced)
  • 1 cup Full cream milk
Instructions
  1. Remove the home smoked and cured piece of gift bacon from the vacuum packaging
  2. Dice the bacon into large cubes
  3. Cook the bacon on an oven tray at 200 °C/400 °F for 12 minutes in a small bench top oven
  4. While the bacon is cooking cook the macaroni 1 to 2 minutes short of the recommended time on the packaging, the macaroni will continue to cook when it’s coated in cheesy goodness
  5. Allow the bacon to rest in its rendered fat so the flavours are retained
  6. Drain the macaroni and mix with the cooked bacon and the rendered bacon fat so the macaroni absorbs bacon flavours
  7. In a saucepan melt the butter and add the onion until the butter foams
  8. Whisk in the flour and make a roux
  9. Add the milk to make a sauce
  10. Remove the saucepan from the heat source
  11. Fold in half the cheeses with the pumpkin and sunflower seeds
  12. Add the macaroni and bacon and stir through slowly
  13. Mix in the chilli flakes and red chilli
  14. Pour into a Pyrex dish
  15. Mix the panko breadcrumbs with the rest of the grated cheeses
  16. Top with the rest of the cheeses and panko breadcrumbs
  17. Place into a hot oven (200 °C/400 °F) for 15 to 20 minutes being careful not to burn the top
  18. Serve in a shallow bowl
  19. Garnish with a sprig of parsley
    Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
  20. If you want to give the pretence that you have a healthy lifestyle feel free to add vegetables like kale and spinach or silverbeet but if you do you need to realise you’re lying to yourself and really you’re a comfort food whore.
  21. Unlike me, if you can digest and metabolise alcohol you could have a large glass or two of wine or a pot of beer with this.
  22. Don’t forget when you’re finished don’t pass out on the couch, the sooner you get the saucepan and bowl in some water the easier it will be to clean off the cheesy goodness.
  23. While you’re cleaning off that cheesy goodness, just imagine how it all looks churning in your stomach, being mechanically processed and chemically digested as it passes through your duodenum, having bile added like dishwashing detergent.
  24. I could go on but you get the picture. Hopefully after a morning coffee, what’s left will start its extracorporeal journey to a waste treatment facility near you.
  25. If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter. I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.
  26. Please follow me on my food-based social media on Twitter, Facebook, and Instagram.
Recipe Notes

On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.

Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Super hot and spicy home smoked and cured bacon macaroni cheese

If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter (there are handy sharing icons in this post). I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.

On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.

If you want to see more examples of workplace generosity please head over to another blog where I have shared three consecutive days of amazing workplace generosity.

This isn’t the first mac and cheese on Yummy Lummy, I put it in a Taco one Saturday.

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+

For vegan friends, here’s a vegan version from the Noob Chef.

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How do you make cauliflower soup taste sensational?

Cauliflower soup is one of my favourite dishes because it tastes great and is easy to make. Winter is approaching and weekend soup is definitely a thing.

Jump to Recipe

Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese
3 from 1 vote
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Print
How do you make cauliflower soup taste sensational?
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
This recipe will have you wanting another bowl, even after you feel full.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 piece cauliflower remove leaves and breakdown florets
  • 100 grams bacon pieces bought from a delicatessen
  • 1 piece potato cut into cubes
  • 1 tablespoon curry powder Clive of India
  • 2 glugs olive oil
  • ½ piece white onion diced
  • 1 piece stock cube chicken
  • 1 teaspoon chilli flakes
  • ¼ cup cream
  • ¼ cup cheese grated
  • ¼ cup parsley chopped
  • 1 litre boiling water from a kettle
Instructions
  1. Add the olive oil to a saucepan

  2. Sauté the bacon pieces and diced onion
  3. Add the potato and cauliflower
  4. Add sufficient boiling water to cover the potato and cauliflower
  5. Add the stock cube and curry power
  6. Bring the water to the boil and turn down to a simmer
  7. Simmer until the cauliflower and potato are tender (at least 30 minutes)
  8. Remove the saucepan from the heat source
  9. Use a stick blender to process the soup
  10. Add the cream

  11. Add the grated cheese, chilli flakes and cream and then stir through
  12. Prior to serving to recipients (me) add the chopped parsley

  13. Serve in a bowl
Recipe Notes

As winter approaches this is a soup to be made again and again. If you choose, this goes nicely with a piece of bread or a roll or just on its own.

As much as I love pumpkin soup, I really enjoy this cauliflower soup.

I’ve previously posted recipes for cauliflower soup, one had celeriac and spam while the other had Pialligo Farm bacon with Gorgonzola cheese.

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Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog

Thank you

Food for Australia Day 2017

What did I eat on Australia Day 2017?

Before I get to today, I should mention what I did last night. I left work thinking about Australia Day 2017 and what it means for me. There were also thoughts about the chicken wings I had in the refrigerator.

I decided to go with something that would fill me with saturated fat. I had a bread roll which I split and put on the bottom of a large frying pan. On this, I spread some Vegemite and then added some grated Coon cheese. On top of this typically Australian combination, I put my chicken wings and added some more grated Coon cheese.

Cheesy chicken wings with vegemite and Coon cheese on 'fried' bread Australia Day 2017 Gary Lum
Cheesy chicken wings with vegemite and Coon cheese on ‘fried’ bread {click for a better view]

Breakfast

Overnight I had some weird dreams and as I woke from sleep I pondered breakfast. I decided I’d have something green and gold for Australia Day 2017, so I went with a piece of toast slathered in golden butter, covered in Vegemite and topped with a slice of Coon cheese. To this, I added a fried egg with a golden yolk and garnished with green spring onions. I put this on a green plate.

Australia day Vegemite and melted Coon cheese on toast with a fried egg Australia Day 2017 Gary Lum
Australia day Vegemite and melted Coon cheese on toast with a fried egg [click for a better view]

Lunch

For Australia Day 2017 lunch I had some lime and pepper chips, a Queensland mango and some lime green lime juice in a glass of water.

Happy Australia day 🇦🇺🌏 My idea of green and gold! Queensland mangoes and lime Australia Day 2017 Gary Lum
Happy Australia day 🇦🇺🌏 My idea of green and gold! Queensland mangoes and lime [click for a bigger view]

Favourite things about Australia

Did you know my favourite state is Queensland and my favourite territory is the Northern Territory of Australia?

Dinner

There is a bit of a commercial tradition for lamb, to be featured so I went with a rolled boneless lamb shoulder that was slowly cooked in the oven at 150 °C (302 °F) for 2½ hours covered with aluminium foil and then 30 minutes uncovered. I also cooked a couple of spuds and served it with some peas and corn for a bit of green and gold!

 

 

Australia Day Lamb shoulder roll with potatoes ready for the oven Australia Day 2017 Gary Lum
Australia Day Lamb shoulder roll with potatoes ready for the oven [click for a bigger view]
Australia day 🇦🇺🌏 Roast lamb shoulder with potato, pearl barley couscous and gravy Australia Day 2017 Gary Lum
Australia day 🇦🇺🌏 Roast lamb shoulder with potato, pearl barley couscous and gravy [click for a bigger view]

What did I do on Australia Day 2017?

This morning I went for a walk around Lake Ginninderra and had a coffee.

Lake Ginninderra Australia Day 2017 Gary Lum
Lake Ginninderra [click for a bigger view]
Then I got stuck into writing and recording a couple of podcast shows for next week.

What did you eat on Australia Day 2017?

Hopefully, you had a good day off if you’re here in Australia. If you live outside of Australia, I hope you had a good Republic Day if you’re Indian and a great 26 January for everyone else.

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.
Then there is also 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.

Hot days! Roast chicken drumsticks and cheesy rice

Hot days in Canberra.

We’ve had daily maximum temperatures exceeding 35 °C for the last few days. It’s also been very dry with humidity mostly under 20%. Hot and dry is awful. I much prefer warm and moist. I’ve been running a humidifier in my living room to try to keep my skin from cracking. I really don’t like hot days. 

Keeping hot

So what do you do on a hot night? Turn on the often and roast some chicken drumsticks!

I didn’t have much choice. I’d bought three chicken drumsticks on Saturday morning and I didn’t like keeping them too long in the refrigerator.

I thought I would cook them on a bed of quinoa rice and use some asparagus and broccoli I had. For a little colour, I used up some cherry tomatoes and red chillies. I stuck it all together with some grated Coon cheese.

Ingredients

Three (3) Chicken drumsticks

Red quinoa and brown rice—1 packet

Gorgonzola cheese—2 tablespoons crumbled

Feta cheese—2 tablespoons crumbled

Coon cheese—1 small handful grated

Asparagus spears—small bundle cut coarsely

Broccolini—small bundle cut coarsely

Two (2) red chillies—sliced

Chilli flakes—1 teaspoon

How did I make this magnificent creation?

Cook the microwave red quinoa and brown rice according to the packet instructions.

In a large mixing bowl add the quinoa rice, three raw chicken drumsticks, a good slosh of olive oil, the Coon cheese, asparagus spears, broccoli, chilli flakes and curry powder.

Mix with oiled hands, separate out the chicken drumsticks and then form a mound in an oven-proof frying pan

Place the chicken drumsticks on top of the mound

Place the frying pan into an oven at 150 °C (300 °F) for 45 minutes

At 45 minutes remove the frying pan and crumble over the top the Gorgonzola and feta cheese

Put back into the oven for 5 minutes

Remove from the oven and plate up

Picture perfect!

Well, not quite. I should have done something to avoid the shadow in the top left of the bowl. Click here for a larger version to see the detail.

Hot days. Hot hot hump day dinner. Roasted chicken drumsticks on spicy crispy cheesy quinoa rice. Gary Lum
Hot hot hump day dinner. Roasted chicken drumsticks on spicy crispy cheesy quinoa rice.

How did it taste?

The rice was crunchy and cheesy. The chicken was nicely cooked. It was pretty filling. The Gorgonzola cheese really added a distinctive flavour too. 👍👍

How to make a yummy cheeseburger

It’s not a difficult thing to make a cheeseburger but I just wanted to share how I did it.

This wasn’t the most elaborate burger, it didn’t have the essential ingredients of an Australian burger which included slices of beetroot and a ring of pineapple plus a fried egg and some bacon.
Suffice to say, this burger was mainly about putting some beef mince (ground meat) and cheese together on a hamburger bread roll.

What you need to make the Yummy Lummy cheeseburger

  • 500 grams of regular mince (ground beef). I avoid the really lean mince because it lacks flavour
  • Two eggs. Whisked and hand mixed into the mince
  • Mixed dried herbs mixed into the mince
  • Chilli flakes mixed into the mince
  • Coarsely ground black pepper mixed into the mince
  • 1 teaspoon of freshly ground sea salt
  • 1 teaspoon of brown sugar
  • Finely cut red chillies and jalapeñño peppers mixed into the mince
  • A good splash of Worcestershire sauce
  • Grated Coon cheese
  • Butter
  • Hamburger bread roll
  • Spinach leaves

What you need to do to make the Yummy Lummy cheeseburger

  1. Mix together the mince, eggs, dried herbs, chilli flakes, red chillies, jalapeñño peppers, pepper, salt and sugar
  2. Make patties about 90 millimetres in diameter and 2 centimetres high
  3. Cook the meat in a frying pan
  4. Put together the buttered bread roll with the cheese, spinach and meat
  5. Add a good squirt of tomato sauce and inhale that sucker
Yummy Lummy cheeseburger #dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Yummy Lummy cheeseburger
#dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon

How did it taste?

Fantastic. It was lovely and spicy and cheesy.

Final words

Do you like making your own burgers from mince meat (ground beef)? Let me know what you think.

7 steps to make delicious chicken thighs

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

While my favourite cut of chicken is the Maryland, when that piece is not available the next best thing is a thigh with the skin still attached. For reasons that escape me, Coles has started calling chicken thighs, chicken cutlets. Bizarre if you ask me.

In terms of basic cooking, you can’t beat a simple oven roast at 180 °C for between 50 and 60 minutes depending on size, number and how closely spaced the thighs are in your baking tray.

My preferred method though for cooking chicken thighs in the oven is to ensure a crunchy skin and to have something with some extra crunch to accompany the chicken meat.

For me the bestest tastiest chicken thighs are those cooked with cheese and on a piece of bread. If done well you end up with a really crispy cheesy skin and a nice tasting piece of toast.

Step 1

You can use any type of bread really although I probably wouldn’t use a sweet bread like raisin toast. I also wouldn’t use a flat bread or unleavened bread. In fact if you have a stale loaf and you can cut it yourself a thicker than normal slice is best.

There’s no need for butter because the fat and juices from the chicken will be absorbed by the bread and the melting cheese will give it a richness you can’t beat.

Roast chicken thigh preparation

Steps 2 and 3

I use Coon grated cheese on the bread and then lay the chicken on top.

Roast chicken thigh preparation Roast chicken thigh preparation

Step 4

On top of the chicken I use slices of cheese. I recommend a cheese that melts nicely. I like Swiss cheese and Colby cheese. Gruyere would also be good.

Roast chicken thigh preparation

Steps 5, 6, and 7Roast chicken thigh preparation Roast chicken thigh preparation Roast chicken thigh preparation

 

On the cheese I like some freshly cracked black pepper and some chilli flakes and a little sea salt.

If you do this right you end up with tender moist chicken flesh, crispy skin and some lovely toast which will hold all manner of vegetables accompaniments.

Roast cheesy chicken thighs on crunchy cheesy bread with potato gems
Roast cheesy chicken thighs on crunchy cheesy bread with potato gems

If you try this please let me know and tell me what you think.

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

The Courtney burger

Last week I posted about The Courtney, aka a chicken schnitzel with Hollandaise sauce. Tonight I made The Courtney burger! This delicious burger is simply a chicken thigh schnitzel fried in butter and served with Hollandaise sauce on a hamburger bread roll. I’ve added some raw onion and iceberg lettuce for crunch. The bread roll has also been lightly toasted to add a crunchy mouth feel.

The Courtney burger
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh schnitzel
  • Hollandaise sauce
  • Burger bread roll
  • Tasty Coon cheese slices
  • Iceberg lettuce
  • White onion
  • Pepper
  • Butter
  • Tomato
Instructions
  1. Cook the chicken thigh schnitzel in grapeseed oil and butter
  2. Toast the bread roll
  3. Slice the tomato
  4. Slice a white onion
  5. Break off some iceberg lettuce leaves
  6. Build the burger
  7. Some butter
  8. Some cheese
  9. Some onion
  10. Some lettuce
  11. Tomato
  12. The schnitzel
  13. The Hollandaise sauce
  14. Shoot some photographs
  15. Eat The Courtney Burger
  16. Wash the dishes
  17. Write the recipes
  18. Blog (verb)

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Earlier in the day I enjoyed a smoked salmon and cream cheese poppy seed bagel.

Smoked salmon, cream cheese, dill and capers on a poppyseed bagel for lunch
Smoked salmon, cream cheese, dill and capers on a poppyseed bagel for lunch
Smoked salmon, cream cheese, dill and capers on a poppyseed bagel for lunch
Smoked salmon, cream cheese, dill and capers on a poppyseed bagel for lunch

Would you make a Courtney burger?

Quick cheesy noodles recipe

Happy hump day! I wasn’t sure what I was going to cook but I knew I had to finish off the leftover roast beef and potato from the weekend. As I was driving home and listening to Trevor Long’s Your Tech Life podcast and it came to me. Cheesy noodles. I haven’t made cheesy noodles for ages.

Cheesy noodles with beef and potato
Cheesy noodles with beef and potato
Quick cheesy noodles recipe
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Meal for one
Ingredients
  • Leftover roast beef and potato
  • Maggi® 2 minute noodles
  • Parsley
  • Red chili
  • Pouring cream
  • Worcestershire sauce
  • Butter
  • Grapeseed oil
  • Tasty Coon cheese
Instructions
  1. Finely dice about 100 g of leftover roast beef
  2. Finely dice a leftover roast potato
  3. Pour two cups of boiling water over the raw noodles and after 2 minutes add the meat and potato and mix slowly
  4. Grate about 100 g of tasty Coon cheese and add to the mixture
  5. Melt some butter in some grapeseed oil in a hot frying pan
  6. Add the noodles, meat, potato and cheese to the drying pan and allow to get a little sticky
  7. Add a splash of Worcestershire sauce and pouring cream
  8. Add the parsley
  9. Cook until it’s the way you like it. I like it to get a little sticky so it has some crunch
  10. Plate up and garnish with red chili pepper
  11. Shoot a photograph
  12. Inhale the meal while watching MKR because I was so hungry and it tasted so good
  13. Wash the dishes
  14. Write recipe
  15. Blog (verb)
 

 

Grated tasty Coon cheese
Grated tasty Coon cheese
Finely diced leftover roast beef and potato
Finely diced leftover roast beef and potato
Maggi® 2 minute noodles
Maggi® 2 minute noodles
Cheesy noodles with beef and potato
Cheesy noodles with beef and potato
Cheesy noodles with beef and potato
Cheesy noodles with beef and potato

Do you like cheesy noodles? What do you add to your cheesy noodles?

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Chicken wings and maple quinoa recipe

Normally I buy Chicken Maryland pieces but this week I have gone with chicken wings. I was thinking soy honey but ended up with maple quinoa. I hope you like this quinoa recipe.

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As is my want at the moment I cooked the quinoa in the baking tray to soak up the chicken juices as the chicken cooks. This quinoa recipe is so easy, it cooks itself.

Chicken wings and maple quinoa recipe
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken wings
  • Quinoa
  • Fennel
  • Parsley
  • Capers
  • Red onion
  • White wine
  • Lime zest
  • Lime juice
  • Jalapeño pepper
  • Red chili pepper
  • Tasty coon cheese
Instructions
  1. Heat the oven to 150 °C
  2. In the baking tray add ⅓ cup of tricolour quinoa and then ⅓ cup white wine and then ⅓ cup water
  3. Place the chicken wings on a rack above the quinoa
  4. Drizzle one maple syrup over the chicken
  5. Grind some salt and then pepper over the chicken
  6. Add some tasty Coon cheese over the chicken
  7. Place in the oven for 1 hour
  8. As the chicken is ready to come out of the oven prepare a fennel salad with a little bite by adding the peppers plus the zest of the lime
  9. Let the chicken rest for 20 minutes while preparing the salad
  10. Spoon out the quinoa from the baking tray, it will have absorbed the chicken juices and maple syrup and will be crunchy
  11. The cheese will have also melted and dripped into the tray combining with some of the quinoa
  12. Plate up the wings and quinoa and then add the salad
  13. Shoot a photograph
  14. Eat the dish and savour the sweetness and crunchiness of the quinoa and then the cheesy goodness of the coating on the roasted chicken skin and the perfectly succulent chicken meat
  15. Wash the dishes after an initial soaking
  16. Write the recipe
  17. Blog (verb)
 

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Do you like chicken wings? How about maple quinoa and  chicken wings?