Lamb

Quick leftover lamb stew

A roast shoulder of lamb is hardly a meal for one. What to do with the leftover lamb? Make an absolutely delicious leftover lamb stew is the obvious answer. 

5 from 1 vote
Leftover lamb stew on a wet overcast Saturday Gary Lum
Print
Quick and easy leftover lamb stew
Prep Time
10 mins
Cook Time
1 hrs 30 mins
Total Time
1 hrs 40 mins
 

The last thing you want to do is throw out the leftover lamb. It's so delicious. You can quickly and easily combine the lamb with some vegetables and make a lovely lamb stew. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 2000 kcal
Author: Gary Lum
Ingredients
  • 250 grams Leftover shoulder lamb Leave it in bite sized chuncks
  • 2 pieces Carrot Sliced
  • 1 piece Onion Diced
  • 2 sticks Celery Sliced
  • 2 pieces Leek Sliced
  • 1 cup Red wine
  • 1 cup Chicken stock
  • 1 piece Potato Sliced
  • 10 pieces Cherry tomatoes
  • 10 pieces Brussels sprouts
  • 2 sprigs Rosemary
Instructions
  1. Preheat a fan-forced oven to 200 °C/400 °F

  2. Lay the vegetables down in a roasting tray

  3. Add the leftover lamb shoulder meat on top

  4. Don't forget to add the sprigs of rosemary

  5. Pour over the red wine and chicken stock and cover with aluminium foil

  6. Put into the oven and cook for 90 minutes

  7. Allow the meat to rest covered

  8. Serve into a shallow bowl and if you like eat with fresh bread

Recipe Notes

The meat should be tender and be falling apart after the double cooking it's experienced. 

You could make the juices thicker by adding some corn flour but I like a thin broth.

Leftover lamb stew on a wet overcast Saturday Gary Lum
Leftover lamb stew on a wet overcast Saturday

If you have leftover lamb please give this a go and let me know how it turns out. 

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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

 

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.

The three best vanilla slices of my road trip to Bendigo

Before we get to the vanilla slices, I should explain why I’m doing a road trip to Bendigo.

2016 National Clubs Carnival for Gymnastics Australia

The 2016 National Clubs Carnival for Gymnastics Australia is being held in Bendigo at the Bendigo Stadium at the moment. It’s the reason for my road trip. My two youngest daughters, viz., Miss15 and Ms19 competed. Well, Ms19 competed and Miss15 got a 0.00 score because a few weeks ago she fractured her fifth metacarpal in her dominant hand while training on the balance beam. It was a clean fracture which hopefully will heal without repercussions. Anyway, Miss15 was listed to compete, so on the score sheet, she scored 0.00 for all apparatus. Looks silly really. She was allowed on the floor with her teammates so she helped with video recording their routines and doing other tasks to assist her coaches.

Ms19 competed injury-free and did well in the L10 division.

Bendigo

Given Bendigo is a little over 600 kilometres from Canberra it was a good reason for me to take a few days recreation leave and drive down on Wednesday 14 September. I’ve never driven to Bendigo, I’ve never been to Bendigo, I knew almost nothing about Bendigo. What I did know was it is a large country town in Victoria and had a start in gold mining. I learnt in high school there was a lot of racial tension with the Chinese who came in and extracted gold from the waste left behind by others.

[Read with sarcasm] Being Victoria, I knew they speak another language. They refer to things like snot blocks and potato cakes. I knew I had to be careful amongst these aliens. I knew I could ask for a vanilla slice but they wouldn’t have a clue what a potato scallop is. I figured if they didn’t know what a potato scallop is they probably didn’t know how to cook a decent one anyway. For confused readers, I wrote this paragraph with heavy sarcasm, after all, I was born and bred from the greatest of the Australian states, viz., Queensland and lived for twelve years in the greatest of Australian territories, viz., the Northern Territory of Australia.

The plan

Before embarking on this trip I consulted with a close colleague from another government agency who is widely regarded as a vanilla slice connoisseur with an excellent knowledge of rural Victoria and New South Wales. I even made an MS Excel spreadsheet containing my extensive ‘research’ findings. I passed this on to my friend and his only warning was to lock my car in one of the towns I mentioned.

The plan for the drive from Canberra to Bendigo was to leave early and have breakfast on the road in Gundagai. This nearly came unstuck because Apple in its wisdom released iOS 10 on the morning of Wednesday 14 September. Being an early adopter (but not brave enough to use β versions) I woke up at 4 am to download iOS 10. Bloody hell, Apple also wanted me to download an updated version of iTunes which was >250 MB. iOS 10 was >1 GB. My ADSL is pathetically slow so I only managed to update my iPad and I was late leaving my apartment at 6.15.

First stop

My first stop was the town of Gundagai. I’d been to Gundagai before and seen the dog on the tucker box. Would you believe my kids didn’t know about the dog on the tucker box? What do they teach kids in school these days? I had decided I’d have a coffee and some sort of carbohydrate-laden product for breakfast. I went with a scone and butter. I did this with trepidation. I have irritable bowel syndrome and my gastrocolic reflex is reasonably good and it is the reason I usually never leave ‘home’ without eating, even if it’s for a morning walk. Being caught short is a constant fear for IBS sufferers.

The Gundagai Bakery is pretty nice. The person who served me was very friendly and I got a large scone, some butter and a decent flat white coffee for $4.50. That was the best bargain of the trip.

Coffee and scone road trip to Bendigo
Coffee and scone

Dunny stop

I got to Tarcutta and the urge to purge struck. Say no more I hear you think!

I posted a photograph to Twitter and mentioned my dunny stop. I received a mention from a fellow food blogger who tweeted when she was younger her father frowned on her use of the word dunny. I like that as an adult I can be as vulgar as I want.

Dunny stop at Tarcutta road trip to Bendigo
Dunny stop at Tarcutta

Morning tea

By the time I got to Holbrook it was raining cats and dogs. I couldn’t see the submarine out the window as I drove. I figured it had been carried away by the storm water runoff. When I got to the Holbrook Bakery the gutters and sidewalk were like a white water rafting course. I really hate having wet shoes and socks when driving. Oh well I thought, I’m here for a reason, having wet shoes isn’t the end of the world.

So this was my first vanilla slice of the trip. It was pretty nice. Not the best in terms of texture, taste and consistency but I’d happily eat more of these.

 

Lunch

Two years ago I drove to Geelong for the National Clubs Carnival and broke up my trip by spending the night in Wangaratta. This time, I was driving straight to Bendigo so rather than dinner in Wangaratta it was lunch.

I decided to have lunch at Cafe Derailleur. The café has seating in the front behind windows, some outdoor seating and an area out the back. I chose to sit inside near the main counter. I was feeling a little peckish so I went with duck fat garlic potato wedges with miso mayonnaise, beetroot sweet potato fritter, avocado, mushrooms, poached egg and spinach, along with a beetroot ginger carrot apple juice. It was pretty good. A word of warning, though. Having eaten a beetroot fritter and enjoyed a beetroot drink, don’t be surprised if you do both you may have a little scare in the bathroom the following day, especially if your tired and feeling a little vague. I’m glad I don’t need to visit the endoscopist again.

Duck fat garlic potato wedges miso mayonnaise Beetroot sweet potato fritter, avocado, mushrooms, poached egg and spinach Beetroot ginger carrot apple drink road trip to Bendigo
Duck fat garlic potato wedges miso mayonnaise, Beetroot sweet potato fritter, avocado, mushrooms, poached egg and spinach, and Beetroot ginger carrot apple drink

Afternoon tea

I had never heard of Violet Town before last week when I started planning this little holiday adventure.

As I arrived I noticed a nice Lions Park with public amenities so I stopped for a dunny break before afternoon tea.

Lions Park Violet Town road trip to Bendigo
Lions Park Violet Town
Violet Town Cafe road trip to Bendigo
Violet Town Cafe

The Violet Town Café had a nice looking vanilla slice in the display cabinet. I could see the passionfruit seeds in the custard and the icing. I had to have one. I really like a little passionfruit in my vanilla slices. While I also like a pink icing, it’s the passionfruit I really like.

 

This vanilla slice and tea was a revelation at the Violet Town Cafe. I love the passion fruit in the custard and in the vanilla icing. I highly recommend the Violet Town Cafe! road trip to Bendigo
This vanilla slice and tea were a revelation at the Violet Town Cafe. I love the passionfruit in the custard and in the vanilla icing. I highly recommend the Violet Town Cafe!

Comfort Inn Julie-Anna Bendigo

Comfort Inn Julie-Anna spa bath road trip to Bendigo
Comfort Inn Julie-Anna spa bath

I chose to stay at the Comfort Inn Julia-Anna on Lake Weeroona. I got a room with a spa bath. While it hasn’t been a really cold winter in Canberra, I’ve been crook for a while and I was looking forward to a daily soak in a spa bath.

This is a short video of my room

 

 

Dinner

I had thought I might go to the Bouchon Bendigo for dinner but I wasn’t feeling the best and figured I’d have dinner in the motel restaurant. When I checked in, the person at reception mentioned how much effort they’ve been putting into getting the restaurant up to a really high standard.

The menu looked good. I went with the parmesan crusted braised lamb shoulder with pea purée and mashed potato. It was delicious. I really enjoyed the mouthfeel of the crispy parmesan crust on the little brick of compressed lamb shoulder meat.

Parmesan crusted braised lamb shoulder with pea purée and mashed potato road trip to Bendigo
Parmesan crusted braised lamb shoulder with pea purée and mashed potato
Vanilla cheesecake with chocolate soil and raspberry coulis road trip to Bendigo
Vanilla cheesecake with chocolate soil and raspberry coulis

For dessert, I went with the vanilla cheesecake which came with chocolate soil and a raspberry coulis.

Thursday 15 September

Breakfast

Rather than have a motel breakfast, I went searching for a café. I had been told about The Dispensary in Chancery Lane but when I arrived it wasn’t open. I went for a little walk around to see if I could find anything open.

I came across Queen Victoria. Victorians really seem to like her.

Queen Victoria Bendigo road trip to Bendigo
Queen Victoria Bendigo

Then I saw that the Pall Mall café was open and I went in and had Eggs Benedict. It was a pretty good breakfast.

Eggs Benedict Pall Mall Café road trip to Bendigo
Eggs Benedict Pall Mall Café. The streaky bacon was crisp and delicious.

National Clubs Carnival Bendigo Stadium

My two youngest daughters, viz., Miss15 and Ms19 are gymnasts. They both compete for Delta Brisbane. Delta Brisbane has a very good record at national championships, regularly winning champion club. Unfortunately, Miss15 recently fractured the fifth metacarpal in her dominant hand. She did it while training. It was great that she was still permitted to travel with the team and help her Level 8 teammates. Both of them have had their share of injuries including fractures of vertebræ, elbows, and arms plus torn ligaments, tendons and muscles. It’s a tough sport but both of them love it so much. Ms19 is at Level 10 and was competing in the combined levels 9 and 10 division.

It was great seeing them both and spending some time with them. Needless to say, over the two days of competition for levels 7, 8 and 9/10 Delta Brisbane won the best club title for all three divisions.

I’ve created a SmugMug gallery of photographs that I shot during the event. I should explain the images are not that good. I was some distance from the competition floor and so I cropped these photographs considerably and had to use Adobe Photoshop Lightroom to reduce a lot of noise. I was using a 24–240 mm f/3.5–6.3 zoom lens and shot at 1/500 second with the ISO at 6400 and exposure compensation at +1 stop.

The gallery will run as a slideshow automatically. There are 25 images and they change every 3 seconds.

 

This is a video of Ms19’s uneven bar routine from Thursday 15 September

Dinner

After the first night of competition, I was again feeling a little poorly so ate in the motel restaurant. This time I went for the duo of pork. This consisted of a

Crumbed pork shoulder rillette, braised pork belly, sweet potato mash and spinach road trip to Bendigo
Crumbed pork shoulder rillette, braised pork belly, sweet potato mash and spinach

crumbed rillettes of pork shoulder plus a piece of braised pork belly. This was served with sweet potato purée and a ball of spinach.  This was a particularly delicious meal. The crackling was nice and the fat had been rendered out nicely.

 

Friday 16 September

Breakfast

I slept very poorly. My snoring was out of control and my chronic cough kept me awake most of the night. I decided rather than going in search of another café I would eat breakfast at the motel.

The poached eggs with Hollandaise sauce, smoked salmon, and spinach was delightful to look at and delicious to eat.

Bircher's Muesli and Yoghurt road trip to Bendigo
Bircher’s Muesli and Yoghurt
Poached eggs with Hollandaise, spinach and smoked salmon from Comfort Inn Julie-Anna road trip to Bendigo
Poached eggs with Hollandaise, spinach and smoked salmon from Comfort Inn Julie-Anna

Thursday and Friday Lunch and Friday dinner

The best sporting event meal I know is potato gems and chicken salt. The chips at Bendigo Stadium didn’t look that enticing. I could have gone out between events on Friday evening but I had a really good seat and I didn’t want to lose it. In addition, Ms21 made a surprise appearance. It turns out Ms19 had decided to retire from gymnastics after 16 years of training and competing. This was to be her last competition and with each apparatus I could see she was looking happier with the completion of each routine. Would you believe I spent $16 on three potato gems meals!

After the trophy presentation on Friday night, four gymnasts announced their retirement from the sport with Ms19 being one of them. When I got a chance to congratulate her, I started crying and couldn’t stop. All of us had leaking eyes. Gymnastics has been a major part of her life for 16 of her 19 years. It’s helped give her discipline and purpose. My Mum often says that Ms19 is very much like me. Dogged stubbornness and determination. I’ve often said, I’ve never seen anyone so young with the mental toughness of Ms19.

Potato gems at NCC 2016 road trip to Bendigo
Potato gems at NCC 2016

road trip to Bendigoroad trip to Bendigo

Saturday 17 September

Friday night ended late and well past my bed time. I had another crapulent sleep. I had planned to leave Bendigo at about 6.30 which meant I would need to be out of bed at about 5.30 given I hadn’t packed and I wanted one last spa bath.

After being awake until about 3.30 I fell asleep and woke at 6.30 with a start. I was running late. I still had a bath and was out of the motel room by 7.30.

Breakfast

I decided I would skip breakfast in Bendigo and planned to eat something in Benalla. Just before I got there though the instant coffee I had in the motel room kicked in so a rest stop was needed.

My target for breakfast was Hides Bakery. I got there a little after 9 and requested a coffee and scrambled eggs with bacon on avocado spread sourdough toast.

Benalla rest stop road trip to Bendigo
Benalla rest stop
Hides Bakery road trip to Bendigo
Hides Bakery
Coffee from Hides Bakery, Benalla road trip to Bendigo
Coffee from Hides Bakery, Benalla
Scrambled eggs with bacon and tomato on avocado sourdough bread from Hides Bakery, Benalla road trip to Bendigo
Scrambled eggs with bacon and tomato on avocado sourdough bread from Hides Bakery, Benalla
Takeaway vanilla slice needs protection road trip to Bendigo
Takeaway vanilla slice needs protection

Morning tea

Before leaving Hides Bakery I bought a vanilla slice to go. I found a rest stop halfway between Wangaratta and Wodonga and enjoyed the treat. It was really nice.

Hides Bakery Vanilla slice at a rest stop midway between Wangaratta and Wodonga at 36°13'12" S 146°26'42" E road trip to Bendigo
Hides Bakery Vanilla slice at a rest stop midway between Wangaratta and Wodonga at 36°13’12” S 146°26’42” E

Lunch

I’d promised myself that on this adventure I would also enjoy a meat pie or two or three. Surprisingly, that hadn’t happened. I went in search of a good meat pie. My search led me to Henri’s Bakery in Wodonga where I enjoyed a minted lamb pie. It was a perfect meat pie. Not too hot, chunky meat and recognisable vegetables.

Minted lamb pie from Henri's Bakery, Wodonga road trip to Bendigo
Minted lamb pie from Henri’s Bakery, Wodonga
Henri's Bakery Wodonga road trip to Bendigo
Henri’s Bakery Wodonga

Coffee stop

My final planned break on my journey was the Interchange Café in Tarcutta. To be honest, I was relieved when I entered the café to see a display case bereft of custard filled treats. No vanilla slices and no other pastries that looked appetising. Instead I had a small coffee. It was very good. I really needed it. I had started to feel very tired driving.

Coffee from the Interchange Cafe Tarcutta road trip to Bendigo
Coffee from the Interchange Cafe Tarcutta

How was the drive?

I really like driving and despite not feeling the best, the drive to and from Bendigo was enjoyable. There was a lot of rain on the way south and on occasion there was sufficient water on the road that I had to slow down and carefully drive across the few centimetres of water that was flowing across the road surface. The roads in Victoria aren’t particularly good. There were a lot of pot holes to avoid.

I spent my hours in the car listening to podcasts. One of my favourite podcasts is Quackcast by Mark Crislip. Mark is an infectious diseases physician from the United States. He does a great job at demolishing the quackery of alternative and complementary medicine including acupuncture, naturopathy, Chinese herbal medicine and homeopathy. You can find the podcast in the iTunes store and I assume in the Google play store if you’re an Android user.

Getting back to Canberra

On arriving I filled the car with diesel and went and bought some food for dinner. I made a simple ramen noodles and lup cheong meal. Nothing fancy. Just light and easy.

Fried cheesy noodles with lup cheong and vegetables road trip to Bendigo
Fried cheesy noodles with lup cheong and vegetables

Final words

What can I say. I enjoyed the short holiday. A good drive is always fun.

My favourite meal was the duo of pork at the Comfort Inn Julie-Anna.

My favourite vanilla slice was the takeaway treat from Hides Bakery and eaten on the side of the road.

My favourite moment was hugging Ms19 at the end of her competition and telling her how proud I am of her.

Every time I look at this photograph it brings tears to my eyes. Ms19 has been a gymnast for sixteen of her nineteen years. It’s taught her discipline. It’s helped her develop an understanding of physical fitness. It’s made her powerful and strong. Most importantly it’s developed her as an individual and as a member of a team. This year she captained Queensland at the national championships. A lot of people criticise gymnastics because of the injuries, it’s true gymnastics get injured but the benefits far outweigh the injuries. Well done Ms19 I love you so much and I am so proud of you.

2016 National Clubs Carnival Ms19 retirement road trip to Bendigo
2016 National Clubs Carnival Ms19 retirement

Have you been to Bendigo?

What did you think? What did you eat? What did you do?

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

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What I ate 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 busy week. I’ve had a rental inspection and I’ve had to pack up my work space for building maintenance. There’s also been work. There’s also been some fun. I’m still enjoying learning more of what has happened over the last forty years from friends from Stafford Heights State School.

Pulled pork

Last Sunday I made some pulled pork in the slow cooker and rejoiced in the knowledge that I would have plenty left over for lunches.

My pork ready to be pulled
My pork ready to be pulled
Slowly cooked pulled pork with beef and pearl couscous plus chickpeas and vegetables
Slowly cooked pulled pork with beef and pearl couscous plus chickpeas and vegetables

I had toasted sandwiches made with raisin toast and cheese. Some people questioned my use of raisin toast but I explained that pork loves fruity sweetness. Some queried my use of cheese (Swiss and Gouda) and I explained that it’s a toasted sandwich and so it must have cheese.

Toasted pulled pork and cheese sandwich on raisin toast with an apple and charity chocolate
Toasted pulled pork and cheese sandwich on raisin toast with an apple and charity chocolate

2016-07-13_12.27.01_001_GARY_LUM_IG

I also used some of the leftover pulled pork in Friday night nachos after being inspired by blogger and YouTube star Hilah Johnson.

Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce
Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce
Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce
Leftover pulled pork nachos with Coon cheese, chillis, red onion, chives and barbecue sauce

Salmon

As is tradition I enjoyed Salmon on Monday and Tuesday evening. I have taken a liking to frying ramen noodles and eating them with my salmon.

Pan fried salmon with dill, chilli, avocado, peas and corn along with caramelised onion
Pan fried salmon with dill, chilli, avocado, peas and corn along with caramelised onion
Baked salmon with cheesy crispy chilli noodles
Baked salmon with cheesy crispy chilli noodles

Cheerios

Wednesday evening was the third State of Origin game between the XXXX Queensland Maroons and the Victoria Bitter New South Wales Blues.

For dinner I had cheerios and macaroni cheese.

Cheerios with macaroni cheese #footyfood #origin #qlder
Cheerios with macaroni cheese #footyfood #origin #qlder

It was marvelous to see Cam Smith raise the shield above his head. Queensland have won 10 out of the past 11 contests.

Fish tacos

Thursday was pay day and as is my want I bought lunch. I bought fish tacos from Urban Bean Espresso Bar. They were quite nice. The sweet potato batons were also very nice.

Grilled flathead fish tacos with corny coriander salsa avocado sauce on soft taco with sweet potato wedges
Grilled flathead fish tacos with corny coriander salsa avocado sauce on soft taco with sweet potato wedges

Chicken

I was still hungry on Thursday night and ate two Chicken Maryland pieces served on some pearl couscous along with an avocado.

Baked cheesy Chicken Maryland with crunchy pearl couscous and avocado
Baked cheesy Chicken Maryland with crunchy pearl couscous and avocado

Baos

On Saturday night I enjoyed baos at Soi Noodle Bar.

2016-07-16_19.17.42_001_GARY_LUM_IG

Soft shelled crab bao at Soi Noodle Bar
Soft shelled crab bao at Soi Noodle Bar
Tempura prawn bao from Soi Noodle Bar
Tempura prawn bao from Soi Noodle Bar
Spanner crab bao from Soi Noodle Bar
Spanner crab bao from Soi Noodle Bar

Meaty goodness and offal

After the baos I enjoyed a butcher’s board at Marble and Grain with some Wagyu rump, lamb rib, bone marrow, venison sausage, black pudding and chorizo stuffed onion.

Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper
Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper
Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper
Butcher’s board ‘Travale Farm’ venison sausages, baby lamb ribs, grilled Wagyu rump, grilled bone marrow, chorizo stuffed onion, black pudding stuffed pepper

Doughnuts

Call me Homer. I like doughnuts.

Glazed doughnuts
Glazed doughnuts
Doughnut
Doughnut

Meat pie

I like Garlo’s meat pies. This was a beef and mushroom pie with some Worcestershire Sauce injected into it before cooking and some Havarti cheese laid on top to melt.

Garlo's beef and mushroom pie
Garlo’s beef and mushroom pie

Fried eggs and caramelised onion

Saturday breakfast was a treat with some fried eggs and caramelised onion on raisin toast.

Fried eggs with caramelised onion on raisin toast
Fried eggs with caramelised onion on raisin toast
Fried eggs with caramelised onion on raisin toast
Fried eggs with caramelised onion on raisin toast

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Other random photographs

The Woden Wind Tunnel

Woden wind tunnel
Woden wind tunnel

Pelican on Lake Ginninderra

Do you prefer colour or black and white?

Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Pelican on Lake Ginninderra

Black and white

Lake Ginninderra
Lake Ginninderra

Colour

Lake Ginninderra
Lake Ginninderra

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What I ate this week

It’s been a busy but rewarding week at work this week.

Monday lunch was leftover slow cooker pork congee

Slow cooker pork quinoa congee
Slow cooker pork quinoa congee

Monday dinner was baked salmon

Baked salmon and cheesy vegetables with panko
Baked salmon and cheesy vegetables with panko

Tuesday breakfast was rolled oats

Rolled oats with honey and cinnamon
Rolled oats with honey and cinnamon

This is a snack from Tuesday

Goggles, chocolate and raspberry soda
Goggles, chocolate and raspberry soda

This is Tuesday morning tea from a meeting

Scones with cream and jam
Scones with cream and jam

Tuesday dinner was flaked baked salmon

Baked salmon with creamy cheesy quinoa rice and vegetables
Baked salmon with creamy cheesy quinoa rice and vegetables

I received a parcel on Wednesday morning

Coffee and a parcel
Coffee and a parcel

Wednesday lunch was noodles with some charity chocolate

Tabasco oriental noodles, chocolate and coca cola lunch
Tabasco oriental noodles, chocolate and coca cola lunch

Charity chocolate

Charity chocolate close up
Charity chocolate close up

Wednesday dinner was baked Chicken Maryland

Baked cheesy Chicken Maryland with quinoa rice onions and avocado
Baked cheesy Chicken Maryland with quinoa rice onions and avocado

It was gloomy and cold on Thursday morning

Woden wind tunnel
Woden wind tunnel

I received another parcel on Thursday morning

My coffee and a parcel
My coffee and a parcel

Noodles and biscuits for Thursday lunch

Chicken noodles with Tabasco sauce plus a biscuit and a can of Coke
Chicken noodles with Tabasco sauce plus a biscuit and a can of Coke

Thursday dinner was Chicken Maryland and crispy soba noodles

Baked cheesy Chicken Maryland with soba noodles, peas, corn, cream and cheese
Baked cheesy Chicken Maryland with soba noodles, peas, corn, cream and cheese

Friday lunch was a salmon, capers and cream cheese sambo

Smoked salmon with capers and cream cheese sambo
Smoked salmon with capers and cream cheese sambo

Saturday morning I went for a walk around Lake Ginninderra

Lake Ginninderra early Saturday morning with the misty fog
Lake Ginninderra early Saturday morning with the misty fog
Leaves and flowers on Lake Ginninderra early on a Saturday morning
Leaves and flowers on Lake Ginninderra early on a Saturday morning
A line of buoys on Lake Ginninderra on a foggy misty Saturday morning
A line of buoys on Lake Ginninderra on a foggy misty Saturday morning
Spider web on a guard rail on Lake Ginninderra on a foggy misty Saturday morning
Spider web on a guard rail on Lake Ginninderra on a foggy misty Saturday morning
Toilets in the mist near Lake Ginninderra
Toilets in the mist near Lake Ginninderra

Saturday breakfast was a cheese omelet

Cheese omelet
Cheese omelet

A butterflied leg of lamb for dinner 

Butterflied leg of lamb roast from Coles
Butterflied leg of lamb roast from Coles

For Saturday lunch I had mac and cheese with cheerios

Mac and cheese and cherios
Mac and cheese and cherios

Saturday dinner was slowly roasted butterflied leg of lamb with potato, beetroot and avocado

Slowly roasted butterflied leg of lamb with potato, beetroot and avocado
Slowly roasted butterflied leg of lamb with potato, beetroot and avocado

Petasma My word of the day

Do you know what the petasma is?

Male prawns use the petasma during copulation (sex) to grasp a female prawn and transfer the sperm sac. This was a highlight of a dinner party I attended last night.

Let’s rewind a little. Regular readers of Yummy Lummy will be familiar with my friends Peter and Li Peng. Li Peng has recently started a handmade chocolate business known as Jasper and Myrtle Chocolates. I recently shared some photographs and information in a post about Good Friday.

Last night Peter and his friend Dave hosted a dinner for ten people including Bron and me. It was a fabulous event and I met some new people. Of course around food the conversation can roam all over the place. We unpicked some historical stories about Peter’s past as marine biologist in Far North Queensland.

Peter even appeared in an episode of Ask the Leyland Brothers. I reckon any Australian around my age would know about the Leyland brothers and their documentary style television program which extolled the exploits of brothers Mike and Mal. As a marine biologist Peter did quite a bit of work with dugongs. You can see Peter from about 18 minutes and 15 seconds. He’s the skinny bloke in the speedos with all the hair.

The conversation didn’t stop with dugong though, from time to time it got a little ribald and Peter raised the subject of the petasma. It lead to an hilarious exchange that extended to descriptions of claspers on sharks and a recent YouTube video I’d watched after a recommendation from Jennifer Paetsch of Little Monster Girl fame about Japanese chickens and eggs. I never knew how difficult it is to differentiate between male and female chicks.

Anyway if you have an interest in the copulatory behaviour of animals it’s worth looking up some of these things. While I will always have a passion for medicine and microbiology, there is something very satisfying in reading zöology.

I suppose you’re wondering what we ate given Yummy Lummy is a food blog.

Peter and Dave went to the trouble of making a menu and everything. We ate outside in the cool (read bloody cold Autumn) Canberra night on the back deck, hence the name of this ‘pop up’ restaurant.

The Big Deck menu
The Big Deck menu
Sesame crusted tuna with wasabi panacotta, nori and caviar
Sesame crusted tuna with wasabi pannacotta, nori and caviar

The entrée was pretty amazing. The tuna was perfectly cooked and crusted and protected by a layer of nori from the pannacotta. The wasabi pannacotta was a revelation. The amount of wasabi was just right. Any more and it would have been too much and any less, could have raised questions of lack of punch. The caviar was a nice touch. I reckon finger limes or salmon roe would also be a nice touch.

Lamb backstrap with peanut and coconut crème, red onion salsa, and sweet potato cake
Lamb backstrap with peanut and coconut crème, red onion salsa, and sweet potato cake

The lamb was perfectly cooked and the salsa was to die for. It was so refreshing and flavoursome. The sweet potato cake was also very tasty. The peanut and coconut crème was really nice. I wasn’t sure though it was the best fit with the lamb.

Apple rosettes with pistachio cream and salted caramel sauce
Apple rosettes with pistachio cream and salted caramel sauce

This dessert was a fantastic finish to a most delicious dinner. The granny smith apple was cooked really nicely. It retained its firmness and tartness and complemented the pastry nicely. The pistachio cream had a nice sourness to it which offset the salted caramel sauce really well.

Jasper and Myrtle Chocolates
Jasper and Myrtle Chocolates

As you might expect we finished with hot cups of tea and chocolate.

Thanks Peter and Li Peng for a great dinner. Here’s to all male prawns having an healthy petasma.

Amazing golden sweet potato chips

Last night I wrote about Erica von Trapp’s recipe for perfect sweet potato chips. I liked them so much I’m doing them again tonight except tonight rather than baked salmon I’m letting loose and making a slow roasted roll of lamb shoulder. It’s been a few months since I’ve roasted a piece of red meat. I’ve eaten so much salmon and skinless chicken meat in an effort to keep my blood chemistry healthful I felt it was time for a treat.

I thought I would combine some sweet potato chips, some leftover quinoa rice and kale plus a cob of sweet corn with my roast lamb. I knew I would only eat a little meat and keep the rest for lunches this week at work.

Amazing golden sweet potato chips with lamb loin roll
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Sunday roast dinner. What could be better?
Ingredients
  • 1 large sweet potato washed and dried
  • 2–3 tablespoons of olive oil
  • ½ teaspoon sea salt
  • Erica suggests cinnamon but I went with chilli flakes and cracked black pepper
  • Lamb loin roast (sorry I wanted shoulder but couldn’t find any)
  • Leftover quinoa rice (½ cup)
  • Quinoa (½ cup)
  • Kale (½ bunch)
  • Red wine (½ cup)
  • Chicken stock (½ cup)
  • Sweet corn (1 cob)
Instructions
  1. Cut the sweet potato in half, then cut 1 cm thick batons.
  2. Cut again perpendicular to make 10 cm long chips.
  3. Repeat with other half.
  4. In large bowl, soak cut potatoes in room temperature water for at least 2 hours, can leave overnight.
  5. Strain and rinse potatoes, and leave them in the strainer to dry off while you pre-heat your oven to about 200 °C.
  6. In large bowl, toss with olive oil and sea salt, and lay on large baking sheet with no overlap.
  7. Bake for about 25 minutes, turning a few times if you want them really evenly colored.
  8. You’ll know they’re done when you can poke a fork through them easily and the outside is crispy.
  9. Remove from oven, salt a bit more if you’d like, and serve.
  10. Wet the cob of sweet corn under some running water, wrap in aluminium foil and put into the oven for 1 hour.
  11. Let the lamb get to room temperature
  12. Place the lamb on a trivet in a baking tray
  13. In the tray add the leftover quinoa rice, extra quinoa and kale plus some red wine and stock
Sunday dinner. Roast lamb, sweet potato chips, sweet corn and quinoa rice and kale.
Sunday dinner. Roast lamb, sweet potato chips, sweet corn and quinoa rice and kale.
Breakfast cereal with mango
Breakfast cereal with mango
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Sweet potato chips
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Pickled onions
Lamb loin roll
Lamb loin roll
Lamb loin roll on a trivet
Lamb loin roll on a trivet
Sweet potato chips
Sweet potato chips
Bacon candy
Bacon candy
Bacon candy
Bacon candy
Bacon candy
Bacon candy
Sunday dinner. Roast lamb, sweet potato chips, sweet corn and quinoa rice and kale.
Sunday dinner. Roast lamb, sweet potato chips, sweet corn and quinoa rice and kale.

Tonight I’m also trying some pickled onions using a recipe from a new friend. I met Barry while visiting Winnipeg. He’s a scientist and a food lover. One of the great things about my work is the connection I can make with like minded people from around the world.

I’m going to call this recipe Bazza’s pickled onions because if he was Australian he’d be called Baz or Bazza just like I get Gaz or Gazza.

Bazza’s pickled onions
Recipe Type: Condiment
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Ingredients
  • Onion. Whatever variety you like.
  • Lime juice. My guess is lemon juice would also work.
  • Red wine vinegar. I’m not a connoisseur so I assume the more expensive the better. I bought a bottle for a few dollars from Coles.
  • Salt. I used some sea salt.
Instructions
  1. Slice the onion very thinly into rings (or half rings).
  2. Put into a container with a tight lid. The container should not be much larger than the cut onions (you could use a ziploc bag).
  3. Add the juice of one or two limes (for 1 onion), they don’t need to me immersed. I used lemons because I didn’t have any limes.
  4. A tablespoon of red wine vinegar
  5. A pinch of salt.
  6. Let the onions pickle in the refrigerator for 3–4 hours minimum, with occasional turnovers to mix the juice over all the onions.
  7. The pickled onions will keep for at least a week.
  8. You can use the leftover juice for salad dressing.

As it turns out I forgot to add some pickled onions to the meal until after I shot the photographs. How stupid of me.

I reckon sweet potato and the pickled onions go really nicely with lamb. This was a delicious meal. I’m grateful to Erica and Barry for their contribution to the concept of this meal.

If you want to see the photographs as a gallery click here. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

 

Here is a slideshow of the sweet potato chip making

 

Quinoa cooked in lamb fat

So tonight I cooked quinoa in lamb fat. I’ve cooked this superfood now in pork fat, chicken fat and with a nice piece of salmon which has a little fat. To complete all the major food groups (fish, poultry, lamb/goat, pork and beef) I have to cook quinoa in cow fat. That will happen but not yet.

I used a small roll of deboned lamb shoulder for dinner tonight. I also served the dish with chips or potato crisps for my English friends.

When I’ve visited the USA I’ve noticed that many places serve potato chips (crisps) with the evening meal. Not hot chips (fries for my US friends) but chips from a packet. Today I had one of those days. By the end I wanted to poke my eyes out. I ended up eating a couple of small bags of potato chips and as I was finishing them at my desk I thought I’d like some with dinner.

2015-03-17 15.54.02

Quinoa cooked in lamb fat
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Lamb
  • Quinoa
  • Coleslaw
  • Avocado
  • Potato chips
Instructions
  1. Cook the lamb in a low oven with the quinoa in the baking tray with some water
  2. I cook the lamb at 150 °C for 45 minutes and let the meat rest for 15 minutes
  3. Once the meat is out of the oven lift the meat out and put it onto a plate to rest
  4. Spoon out the quinoa and mix it with an equal amount of coleslaw and add diced avocado
  5. Sadly the avocado was a Shepard which sucks, Shepard avocados are awful compared with Hass
  6. Plate up the coleslaw quinoa mix
  7. When the meat has rested untie it and then slice the meat and serve
  8. Add some potato chips
  9. Shoot a photograph
  10. Eat the meal
  11. Wash the dishes and put the rest of the meat in the refrigerator
  12. Write the recipe
  13. Blog (verb)
 

2015-03-17_18.29.39_001_GARY_LUM_FB 2015-03-17_18.44.36_002_GARY_LUM_FB 2015-03-17_18.49.23_003_GARY_LUM_FB 

So do you serve chips with your dinner meals? Do you like lamb fat cooking?