Kale

What would you prefer on a sandwich? Butter or dip?

Butter or dip? It’s not a meaning of life question, but what would you prefer on a sandwich?  

Butter I hear you scream. Well I went with dip!

 

For lunch today I made a sandwich with a piece of chicken schnitzel. Normally I’d add butter to the bread but today instead of butter I went with dip. So butter or dip? I went with dip. 

Couldn’t you use butter and dip?

I support I could have gone with both but really that is not necessary. As my girth increases, I really need to stop doubling up on things. 

What went into the sandwich?

I bought a fresh bread roll from Coles as well as one of those heart shaped pieces of chicken schnitzel (I described this a few posts ago). I also had a premade spring onion dip as well as some grated Coon cheese. The leafy green vegetable you can see in the photographs is kale. Yeah I know, it’s trendy and hipster. If you know me well, you know I’m neither trendy nor hipster. I like the taste of kale. See what I don’t like about kale by watching the video

How did it taste?

It was a pretty good sandwich. Please try making one yourself and letting me know what you think. 

Chicken schnitzel and kale sandwich with spring onion dip for butter Gary Lum
Chicken schnitzel and kale sandwich with spring onion dip for butter

A new venture

I’ve started a podcast. It’s called Medical Fun Facts. You can check it out at my other medicine related blog

The Yummy Lummy YouTube channel

If you like watching YouTube food videos, please check out my YouTube channel. The videos are all fairly brief and while there isn’t a lot of talk about butter, I do have some yummy food on the channel. I also try to inject a little humour. Let me know what you think and how I can improve it.

 

Oriental Yum Cha

A family photograph at Oriental Yum Cha as we finish lunch!

Gary Lum My Mum, Dad and daughters
My Mum, Dad and daughters

My youngest daughter turned fifteen last week and I have spent this weekend in Brisbane celebrating with her.


First things first breakfast. Getting close and personal with a Queensland nut (Macadamia) tart served with too much cream from a can. The base was a little too thick and dry making the eating experience difficult.

Queensland nut tart
Queensland nut tart

I spent the morning with Ms20 shopping for birthday invitation stationery for her 21st birthday party.

Around lunch time I fought the Westfield Chermside traffic to pick up Ms18 and Miss15 from Gymnastics training while Ms20 drove my parents into Fortitude Valley so we could meet at Oriental Yum Cha.

When we arrived we were taken to a large table up the back. Mum was worried it may be too far out of the main area for trolleys to visit. At first things were a little slow but it picked up and we really didn’t have to worry.

It would have been nice to be on the upper deck but that was pretty empty.

Gary Lum Oriental Yum Cha
Inside the restaurant on the empty upper floor

So on weekdays you get the all you can eat option. We visited on a Saturday so we paid standard rates. We also took heed and did not waste food.

Don't waste food
Don’t waste food
Turnip cakes and stuff
Turnip cakes and stuff
Duck, pork and calamari
Duck, pork and calamari
Roast duck
Roast duck
Fried wonton
Fried wonton
Calamari
Calamari
Calamari
Calamari
Barbecue pork
Barbecue pork
Oriental Yum Cha lunch
Oriental Yum Cha lunch
Spare ribs
Spare ribs

Oriental Yum Cha

Prawns
Prawns

Oriental Yum Cha

Custard tarts
Custard tarts
Mango omelet
Mango omelet
Coconut jelly
Coconut jelly
Mango omelet
Mango omelet

In fifty years of eating this was the first mango and cream omelet I’ve eaten. I need to go back for more them. Truly delicious. A must have and equal to custard tarts IMHO.

So what did I think about Oriental Yum Cha? It was my first time but my daughters and parents had been there a few times before. They reckon it is consistently good. Not the best they’ve ever eaten but always good. I’d agree it was good. The food appeared and tasted fresh. The flavours were good. The service was friendly, helpful and easy going. We were able to get some things cut with scissors and if something was in short supply we could ask for more to come out. The meal was also reasonable in terms of price. It didn’t break the bank and my wallet didn’t suffer a knock out punch. I’d be happy returning and eating more Oriental Yum Cha 


We spent the afternoon recovering and trying not to move too much. I was charged with cooking dinner so I went simple and baked some salmon with some kale coleslaw and avocado. Mum made a hazelnut chocolate cheesecake which she served with salted caramel ice cream.

Baked salmon with kale and avocado coleslaw
Baked salmon with kale and avocado coleslaw

Nicola's birthday hazelnut chocolate cheesecake

Nicola and her birthday cheesecake
birthday cheesecake
Hazelnut chocolate cheesecake and salted caramel ice cream
Hazelnut chocolate cheesecake and salted caramel ice cream

Have you been to Oriental Yum Cha? What did you think?

Here is my Australia Day roast lamb dinner

Here is my Australia Day roast lamb dinner. You may recall on Sunday I cooked a standing rib roast and in that post embedded a YouTube video outlining the marketing campaign for Australia Day roast lamb.

Before we get to dinner though let’s look at how I spent some of my Australia Day.

For breakfast I enjoyed a green and gold omelet with Coon cheese, a good Australian cheese.

Photograph of Australia Day green and gold breakfast omelet
Australia Day green and gold breakfast omelet

I then went for a walk around Lake Ginninderra.

What is this flower?
What is this flower?
What is this fruit on the same shrub as the purple flower?
What is this fruit on the same shrub as the purple flower?
What better thing to do on Australia Day. Family fishing on Lake Ginninderra.
What better thing to do on Australia Day. Family fishing on Lake Ginninderra.
Picnic breakfast on Australia Day
Picnic breakfast on Australia Day
Free wi-fi around Lake Ginninderra
Free wi-fi around Lake Ginninderra

Lake Ginninderra Lake Ginninderra

So I spent a good portion of today cleaning the apartment for a rental inspection tomorrow and also binge watching World War II in colour on Netflix. Nothing like learning a little modern history while my Australia Day roast lamb was cooking. I’m so grateful to the warfighters and civilians who fought and died for our freedom and our way of life.

So this Australia Day roast lamb was all about a low slow oven cook. I used the leftover beef stock and quinoa with green peppercorns from my roast beef to enrich the flavour of my roast lamb.

Here is my Australia Day roast lamb dinner
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless lamb shoulder
  • Onion
  • Lemon
  • Apple
  • Quinoa
  • Green peppercorns
  • Beef stock
  • Carrots
  • Salt
  • Pepper
  • Kale coleslaw
  • Sweet corn
  • Rosemary
  • Coon cheese shredded
  • Crushed mixed nuts
Instructions
  1. Prepare a baking tray with the beef stock, quinoa, green peppercorns, carrots, onion, apple and rosemary.
  2. Lay the lamb on top
  3. Cover with aluminium foil
  4. Cook at 120 °C for 3 hours
  5. After 2 hours add a cob of sweet corn wrapped in aluminium foil
  6. At 3 hours remove everything from the oven and allow everything to rest for 20 minutes
  7. Ladle out some quinoa, green peppercorns and rosemary and with a little fatty stock add it to the kale coleslaw and then add some crushed mixed nuts and Coon cheese
  8. Slice the lamb and plate up
  9. Vacuum pack the remaining lamb
  10. Shoot a photograph
  11. Eat the meal and consider what Australia Day means to me
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)

 

Photograph of My lump of lamb for my Australia Day roast lamb
My lump of lamb for my Australia Day roast lamb
Photograph of Preparing my baking tray for my Australia Day roast lamb
Preparing my baking tray for the lump of lamb
Photograph of my Australia Day roast lamb Ready for the oven
Ready for the oven
Photograph of my Australia Day roast lamb straight out of the oven
Straight out of the oven
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.

The rest of the meat has been divided in half and vacuum packed for future meals.

Australia Day ice cream with Milo
Australia Day ice cream with Milo

How did you cook your Australia Day roast lamb?

Monday link love

Monday link love is something I have been doing on Monday posts for a couple of months. I usually add a list to the end of a post. Tonight I really didn’t have anything to write about so I figured I’d just call this post Monday link love.

Apart from my routine of adding links from our Canberra Food Bloggers Facebook group I wanted to mention a few blogs I’ve started following recently.

As a result of following Little Monster Girl I’ve gotten to know a few more bloggers who all follow Jennifer’s webcomic.

  • Travels with Choppy is Sarah’s story about her dog Choppy, her cat Schooner and her life
  • Jules Rules is Jules’ story about her rules of life and a new book she’s writing
  • Ana Calin’s Blog is Ana’s outlet for psychology quizzes and her fiction
  • Hyperion Sturm is an outlet for a cool blogger who writes about some dark aspects of life in fiction
  • Irene Design is Irene’s jewellery blog along with some photographs from Spain

Here are some posts from today’s link sharing from the Canberra Food Bloggers group

Of course I need to share some food photography of my own.

I started my morning with coffee

Microorganisms are essential to fine food like truffles. Great #coffee from Urban Bean Espresso Bar @asmicrobiology

A photo posted by Yummy Lummy | Gary Lum (@yummylummyblog) on

I had French vanilla almonds for morning tea

French vanilla almonds #lark filter #morningtea

A photo posted by Yummy Lummy | Gary Lum (@yummylummyblog) on

I had a toasted cheese and tomato croissant for lunch

 

For dinner I had a mammal-free Monday salmon salad with crunchy nuts

Photograph of Mammal-free Monday Salmon salad with crunchy nuts and a Bundaberg ginger beer for Monday link love
Mammal-free Monday Salmon salad with crunchy nuts and a Bundaberg ginger beer.

For dessert I had a minty milkshake with Milo

Photograph of Mint and Milo Milkshake for Monday link love
Mint and Milo Milkshake

Standing rib eye roast beef

Standing rib eye roast beef is one of my favourite roasts. The meat near the rib bones is always tender and it’s always moist. Not as much flavour as the blade and other cuts but the fatty loose tissue near the bone is to die for.

With Australia Day coming up on Tuesday 26 January I was thinking of either lamb or beef. There is now an undue amount of commercial pressure to eat lamb on Australia Day. The advertising campaign has been very successful. Check out this year’s advertisement. I’m sorry there is a little Channel 7 at the end.

So I’ve decided to cook the rib eye roast tonight and I’ll have lamb on Australia Day.

Standing rib eye roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Standing rib eye roast 1 kilogram
  • [cap id=”attachment_15562″ align=”alignnone” width=”1200″][url href=”undefined”][img src=”http://yummylummy.com/wp-content/uploads/2016/01/2016-01-24_11.12.54_005_GARY_LUM_FB.jpg” width=”1200″ height=”1200″ class=” size-full” title=”Roast beef” alt=”Photograph of Roast rib eye beef standing rib roast”][/url]Roast rib eye beef standing rib roast[/cap]
  • Onion
  • Lemon
  • Carrots
  • Red quinoa
  • White quinoa
  • Green peppercorns
  • Kale coleslaw
  • Mixed nuts crushed
  • Kensington Pride mango
Instructions
  1. In a baking tray may a trivet with onion and add the lemon, quinoa, and carrots
  2. Cook at 140 °C for thee hours
  3. Prepare a salad with kale coleslaw, crushed mixed nuts and mango
  4. When the roast is finished cooking, all it to rest for 20 minutes
  5. Scoop out the quinoa and peppercorns and add to the coleslaw as a dressing
  6. Cut between the bones and vacuum pack on half for another meal
  7. Serve up and shoot a photograph
  8. Eat the meal and hope I can digest it all before dessert
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

Here are some photographs of my rib eye roast. It was worth waiting for this.

Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of baking tray with vegetables
Baking tray with vegetables
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns

Earlier in the afternoon I had a Full Moon cake from Ricardo’s cafe and patisserie at Jamison.

Photograph of Full Moon from Ricardo's cafe and patisserie
Full Moon from Ricardo’s cafe and patisserie

Do you like rib eye roast beef? How do you cook it?

Super delicious leftover vacuum packed roast beef

Super delicious leftover vacuum packed roast beef! What more can I say. On Sunday I wrote about how to make super delicious roast beef and I mentioned that I would do the vacuum packing thing again. A friend on Facebook mentioned sous vide and I am definitely wanting to get into sous vide however I have very little available space in the apartment I rent.

As I mentioned on Sunday night’s post I split the piece of blade I had into three portions. I vacuum packed two. Last night I pulled one piece of vacuum packed roast beef out of the freezer and let it defrost in the refrigerator. By the time I got home this afternoon the meat and onion and quinoa were thawed out.

Photograph of Vacuum packed beef, quinoa and onion out of the refrigerator
Vacuum packed beef, quinoa and onion out of the refrigerator
Super delicious leftover vacuum packed roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Leftover vacuum packed blade beef, onion and quinoa
  • Kale coleslaw
  • Aioli
  • Lemon zest
Instructions
  1. Bring a large saucepan of water to about 90 °C (use a thermometer)
  2. Add the meat, onion and quinoa with peppercorns (in the bag)
  3. Warm through for 30 minutes keeping the temperature between 80 and 90 °C
  4. Prepare the coleslaw
  5. Plate up and shoot a photograph
  6. Eat the meal and marvel at just how tender and flavourful the meat is
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

I just loved this. The meat of the vacuum packed roast beef was so tender and so full of flavour. I’d highly recommend using a piece of blade beef and roasting it and keeping leftovers vacuum packed. If you live alone and need food in the freezer, this is perfect. It’s so easy to prepare and you’ll be satisfied by the flavour.

Photograph of Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Photograph of Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns
Vacuum packed roast beef, quinoa and onion with kale coleslaw and green peppercorns

If you make this please let me know how you go.

Salmon salad with crunchy nuts

Salmon salad with crunchy nuts sounds delightful doesn’t it?

A photograph of Baked salmon mango avocado kale quinoa salad with crunchy nuts
Baked salmon mango avocado kale quinoa salad with crunchy nuts

In my opinion enjoying food isn’t just about taste but also texture and mouthfeel. I didn’t realise mouthfeel was a word until I started food blogging. When I was younger I really liked really crunchy (like crunchy nuts) and chewy (like nougat) foods but being a child of a less than enlightened government dental health policy in Queensland in the 1960s and 1970s, I never had the benefit of fluoridated water. That’s about my only complaint I’ll ever share about Queensland Government when I was growing up. Without fluoridated water, coupled with a stubborn refusal to obey my mother’s instructions to regularly brush and floss my teeth thoroughly, many of my teeth have cavities and fillings. I have three ceramic crowns and two gold crowns worth thousands of dollars not to mention about half of my teeth have had root canal treatments.

Sorry, back to mouthfeel. I like the smoothness of some mango in salad as well as the crunch of some nuts not to mention the creaminess of avocado. Tonight I enjoyed the soft warm flakey feel of just cooked Atlantic salmon along with the sweet tangy happiness of mango and the robust texture of some crushed crunchy nuts.

Do you like crunchy nuts?

Salmon salad with crunchy nuts
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Atlantic salmon 1 fillet
  • Kale coleslaw 1 cup
  • Kensington Pride mango 1 diced
  • Hass Avocado 1 diced
  • Mixed nuts ¼ cup
  • Lemon zest and juice of one lemon
Instructions
  1. [url href=”http://bit.ly/perfectlybakedsalmon” target=”_blank”]Bake the salmon[/url]
  2. Make the salad
  3. I usually put the nuts into a small plastic bag and with a metal tenderiser I lightly crush the nuts
  4. Flake the salmon through the salad
  5. Plate up and shoot a photograph
  6. Eat the meal
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

Monday blogging link love

Today I wanted to share some links from the Canberra Food Bloggers Facebook group as well as some other bloggers I’m friendly with.

Little Monster Girl | Jennifer | I’ve done a shout out to LMG before. Jennifer remains one of my most engaged and engaging social media friends (across Twitter, Flickr and blogging). NSFW

Shenaniganagain | Rose | I’ve only just started following Shenaniganagain today. After I made a comment on a post by The Bloggess today, Rose liked my comment. I took a look and discovered Rose has irritable bowel syndrome. We shared a little about our dreams to fart with confidence.

Champagne and Chips | Nicole | I met Nicole at Eat Drink Blog 2015 in Canberra and have enjoyed reading her twice a week updates for some time.

Off centre and not even | Timothy | This is a photography blog that usually links to Timothy’s Zenfolio profile

 

From the Canberra Food Blogging scene

Michele | Tavern 42° South Hobart https://fineeating.wordpress.com/2016/01/12/tavern-42-degrees-south-hobart/

Anna | ’Art meets food’ at the Wedgwood Tea Room http://shenannagans.com/wedgwood-tea-room/

Rose | A typical Saturday in Canberra http://www.travelandbeyond.org/2016/01/14/saturday-in-canberra/

Bec | Patissez, Canberra City http://www.inexplicablewanderlust.com/patissez-canberra-city/

Elissa | Vegetarian pastry parcels with roast vegetables and goat cheese http://fivebeansfood.com/2016/01/17/vegetarian-pastry-parcels-with-roast-vegetables-and-goat-cheese/

Serina | $5 Friday: New Year’s diet Thai green chicken curry http://msfrugalears.com/2016/01/15/5-friday-new-years-diet-thai-green-chicken-curry/

How to make super delicious roast beef

How to make super delicious roast beef? It’s easy. Low and slow. I can guarantee tender tasty and succulent beef like you’ve never had before.

Last week I made some slowly roasted lamb shoulder and did a leftover roast lamb thing with my vacuum packaging machine (aka the Sunbeam FoodSaver).

I was speaking with Mum on Monday afternoon and she mentioned she had cooked a nice piece of blade. Blade is a cut that is often tough and chewy if it isn’t cooked properly. I wondered how it would go if I roasted it and then vacuum packed some of it. Well this is a part one and tonight I’ll focus on the first stage, i.e., the low and slow roasting.

How to make super delicious roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef blade 500 g piece
  • Tricolour quinoa 100 g
  • Green peppercorns 1 tin
  • Garlic half a dozen cloves
  • Lemon zested and quartered, save the juice for the salad
  • Water
  • Star anise 2 stars
  • Mango
  • Avocado
  • Kale coleslaw
  • Spring onions
  • Brown onion 1 large one
Instructions
  1. Bring the blade to room temperature and heat the oven to 150 °C (300 °F)
  2. In a baking tray add 1 cm (½ inch) of water
  3. Add the tin of green peppercorns
  4. Add the garlic cloves (you may also want to add some ginger)
  5. Add the lemon quarters to each point of the baking tray
  6. Cut the onion in half and use as a trivet
  7. Add the meat and place it on top of the onion
  8. Season the meat with salt and pepper and add the lemon zest and star anise
  9. Cover with aluminium (not aluminum) foil and seal
  10. Place into the oven for 3 hours
  11. Once the meat is cooked allow it to rest for 20 minutes
  12. While the meat is resting, make the salad
  13. Dice the avocado and mango and add to the kale coleslaw
  14. From the baking tray remove and discard the lemon, garlic and star anise
  15. Drain the quinoa and peppercorns, keep the stock and put into the refrigerator
  16. Add a tablespoon of the tasty quinoa peppercorns to the salad and mix in with the lemon juice and some of the lemon zest
  17. Cut the meat into thirds
  18. Vacuum pack two piece of meat separately with half an onion each plus half of the remaining quinoa peppercorns in each
  19. Slice the remaining beef thinly
  20. Plate up the salad and add the meat on top
  21. Shoot a photograph
  22. In future try to remember to snapchat a photograph (yes my snapchat handle is yummy_lummy)
  23. Eat the meal
  24. Wash the dishes
  25. Write the recipe
  26. Blog (verb)
  27. Watch TV on Netflix

Here are some photographs of this afternoon’s endeavours.

A photograph of Blade beef fresh out of the refrigerator with a nice layer of fat
Blade beef fresh out of the refrigerator with a nice layer of fat. I’ll tell you know the fat was delicious.
A photograph of Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
A photograph of Preparing slow roasted blade beef with lemon zest and star anise
Preparing slow roasted blade beef with lemon zest and star anise
Peppermint milkshake
Peppermint milkshake
A photograph Straight from the oven. Blade beef all nice and tender.
Straight from the oven. Blade beef all nice and tender.
A photograph of Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.
Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.

So sometime later I’ll thaw out a piece of vacuum packed beef, reheat it and then enjoy it. I’ll let you know what it’s like.

Have you got a favourite roast beef recipe? How do you cook it?

 

Vacuum packed leftover roast lamb

One of my favourite appliances is my Sunbeam FoodSaver. How did I use it for vacuum packed leftover roast lamb? I’ll get to that later.

I’ve had my FoodSaver for many years, even back to the days in Darwin. I don’t just use it for food saving either. I use it to pack clothes for winter or summer. I have keepsakes vacuum packed. I have my Member of the Order of Australia medals vacuum packed. Why? This thing helps you save space. It also means when you put things in storage, you don’t have to worry about metals discolouring. Woolen clothes compress and when you open the packet they immediately return to their original state.

Anyway, back to the lamb. It didn’t take long to get back into my routine on returning from my Hong Kong holiday. I hit Coles on Saturday morning and did my usual grocery shopping. On top of salmon and chicken I thought I may also get some lamb in the form of a small boneless lamb shoulder roll. I picked a piece that was about 500 grams (about 1 pound).

On Saturday afternoon at about 3 pm I put the lamb roll in a baking tray and added about 1 cm (½ inch) of water along with about 100 grams of tricolour quinoa. I quartered a lemon and added a quarter to the four corners of the baking tray. I also covered the lamb with a small tin of green peppercorns. I then sealed the baking tray with aluminium (yep, American friends it’s aluminium) foil and put the tray into an oven at 120 °C (about 250 °F) for three hours.

I cut off about half the meat for dinner and put the rest into a Sunbeam FoodSaver bag and vacuum sealed it. That then went into the refrigerator.

A photograph of a plate of Slow roasted lamb shoulder with coleslaw kale and quinoa with a bottle of Bundaberg ginger beer in the background.
Slow roasted lamb shoulder with coleslaw kale and quinoa

On Sunday evening I removed the vacuum packed lamb from the refrigerator and placed it in a saucepan of boiling water. Using a thermometer to measure the water temperature, I reduced the temperature so the water was about 80 °C. I warmed up the meat for about 30 minutes and removed the meat and allowed it to rest for about five minutes. Once I could safely handle the plastic wrap with my fingers I cut it open and sliced the meat on a cutting board. I knew immediately the meat would be amazing to taste and would be so tender. It was, it was bloody amazing. I’m going to try this with beef soon and see how it goes. I’ll let you know.

Vacuum packed lamb
Vacuum packed lamb
Vacuum packed lamb
Vacuum packed lamb
A photograph of Leftover roast lamb and coleslaw with avocado with a bottle of Bundaberg ginger beer in the background.
Leftover roast lamb and coleslaw with avocado
A photograph of Roast lamb and cream cheese on Vita-Weat
Roast lamb and cream cheese on Vita-Weat

Monday Canberra Food Blogger link love

So today in the Canberra Food Blogger Facebook group the links that were shared include:

They said YES! A Review of Marley Spoon from Anna

Copper Chimney, West Row, City – Road Testing A Menu For Six from Michele

Rockpool Est.1989 from Nadia

In my kitchen January 2016, a cool place to be from Elissa