Lup cheong

Sous vide kangaroo with Chinese sausage sweet potato noodles ‘bolognese’

Posted by Gary
Anzac day dinner. Sous vide kangaroo and lup cheong with bolognese sauce and sweet potato noodles.
Anzac day dinner. Sous vide kangaroo and lup cheong with bolognese sauce and sweet potato noodles.

Sous vide kangaroo with Chinese sausage sweet potato noodles ‘bolognese’

It’s ANZAC day. Ideally, I’d accompany my kangaroo with a kiwi but I couldn’t find one. I assume a kiwi’s neck is easy to break and it can be dunked in boiling water and plucked like a chicken. I’d probably roast it like a chook.

In the absence of a kiwi, I thought I’d create a fusion dish with some Chinese sausage aka Lup Cheong. While not on the side of the allies, an Italian influence with a Bolognese sauce would make this a three-way fusion dish.

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Australian London Broil

Posted by Gary

This morning I was reading Doug’s blog Carnivore Confidential and he shared an explanation of a London broil. At the time I just thought it was interesting and commented that I prefer the Canadian version because of the pork sausage stuffing in the tenderised beef.

While I was at work I was thinking for dinner I would be cooking a chicken thigh atop Brussels sprouts and a slice of pumpkin. Something quick and easy after what I knew was going to be a slightly longer day than normal.

When I got home I went to remove the chicken thigh from my refrigerator and started to panic when I couldn’t find it. I thought I may have left it in the boot (trunk) of my car and in the cold weather there had been no smell (of putrefying animal flesh by lovely anaerobic bacteria). I then thought back to what I’ve eaten since grocery shopping on Saturday. I couldn’t remember so I went to my Instagram feed to take a look. Sure enough on Saturday night I had eaten the chicken thigh.

So what to cook for dinner? I had some chicken wings but the wings are for Wednesday night. I spied some beef mince and lup cheong. Then it came to me! Pork stuffed beef just like Doug’s London broil. Well not at all anything like Doug’s broil but still inspired by Doug.

On Instagram tonight I challenged readers to guess what is in my mystery box dinner!

Can you work out what is in this Australian London broil?

Australian London Broil

Australian London Broil
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef mince
  • Lup cheong
  • Brussels sprouts
  • Butter
  • Grape seed oil
  • Tasty Coon cheese
  • Pumpkin
Instructions
  1. Wrap two lup cheong with beef mince (ground beef)
  2. Rub in some oil
  3. Place five Brussels sprouts into a non-stick bowl and lay the beef mince lup cheong on top
  4. Lay a slice of Tasty Coon cheese on top
  5. Pop this into an oven at 180 °C for 1 hour along with a slice of pumpkin
  6. After 1 hour allow the meat to rest for 10 minutes
  7. Plate up
  8. Shoot a photograph
  9. Eat the dish
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

 

Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts

How would you go about making an Australian London broil?

Salmon and rice

Posted by Gary

Tonight I cooked salmon and rice (and it’s not Monday 😀 )

A friendly tweep, we’ll call her Jane, asked her twitter followers what’s for dinner. I posted her a photograph of my dinner and well, here you go, read the exchange we had here. Click on the time link in the top right corner and you should see the entire thread

 

 

Salmon on brown rice with lup cheong, peas, carrots, corn, coconut cream and chili NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Salmon on brown rice with lup cheong, peas, carrots, corn, coconut cream and chili NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Salmon and rice
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon fillet portions
  • Lup cheong
  • Peas
  • Carrots diced
  • Corn
  • Chili sliced
  • Brown rice
  • Coconut cream
  • Pepper
Instructions
  1. Get everything out on a bench and get ready to cook
  2. Heat up a frying pan and when it’s hot add some vegetable oil and put the salmon in and then add a lid. Cook the salmon on high heat for 5 minutes.
  3. Cook the rice, I used a packet of microwave brown rice and cooked it for 90 seconds in the microwave oven. If you make it in a saucepan I’d prepare the rice first.
  4. At the 5 minute mark on the salmon turn it down and remove the lid and then add a tin of coconut cream.
  5. Add the lup cheong and peas, carrots and corn
  6. Cook until the coconut cream has reduced a little and the vegetables are soft.
  7. Put the cooked rice in a bowl.
  8. Put the salmon on the rice.
  9. Pour everything else in the bowl.
  10. Add the sliced chili on top.
  11. Shoot a photograph of the meal.
  12. Eat the meal.
  13. Wash the dishes.
  14. Post photographs to Instagram, Twitter and Facebook and hope people like it.
  15. If a friendly tweep asked for the recipe, then do all this and blog (verb).