Onion

Slowly oven roasted rump of beef with quinoa rice

Posted by Gary

Slowly oven roasted rump of beef with quinoa rice along with potato, cauliflower, Brussels sprouts and onion served with horseradish. It sounds like a mouthful but oh what a delicious mouthful.

Last night I slowly roasted a butterflied leg of lamb and tonight I wanted some beef. The good thing is all the leftovers will be eaten for lunches at work. I may spend a lot of money on meat but I like to make it last.

Slowly oven roasted rump of beef with quinoa rice
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
  • Lump of rump
  • Potato
  • Cauliflower
  • Onion
  • Brussels sprouts
  • White quinoa
  • Red quinoa
  • Arborio rice
  • Red wine
Instructions
  1. In a casserole add the vegetables, quinoa and rice
  2. Add a splash of red wine
  3. Place the meat on top and cook for 30 minutes with the lid off in a hot oven 220 °C
  4. Place the lid on the casserole and cook for 150 minutes at 150 °C
  5. The quinoa and rice will absorb all the fat off the beef and be creamy rich
  6. Plate up and aliquot leftovers into containers for lunches
  7. Shoot a photograph
  8. Eat the meal
  9. Write the recipe
  10. Wash the dishes
  11. Blog (verb)
Cauliflower, Onion, Potato, Spring onion, Beef in a casserole
Cauliflower, Onion, Potato, Spring onion, Beef in a casserole
Cauliflower, Onion, Potato, Spring onion, Beef in a casserole
Cauliflower, Onion, Potato, Spring onion, Beef in a casserole
Cauliflower, Onion, Potato, Spring onion, Beef in a casserole
Cauliflower, Onion, Potato, Spring onion, Beef in a casserole
Slowly oven roasted rump of beef with potato, cauliflower, onion, Brussels sprouts, quinoa and rice served with horseradish
Slowly oven roasted rump of beef with potato, cauliflower, onion, Brussels sprouts, quinoa and rice served with horseradish
Slowly oven roasted rump of beef with potato, cauliflower, onion, Brussels sprouts, quinoa and rice served with horseradish
Slowly oven roasted rump of beef with potato, cauliflower, onion, Brussels sprouts, quinoa and rice served with horseradish

This morning I went for a walk around Lake Ginninderra and then had breakfast at Local Press Cafe in Kingston.

Sunrise over Lake Ginninderra
Sunrise over Lake Ginninderra
Autumn leaves and clouds on Lake Ginninderra
Autumn leaves and clouds on Lake Ginninderra
Lake Ginninderra HDR
Lake Ginninderra HDR
Lake Ginninderra HDR
Lake Ginninderra HDR
Wild mushrooms and poached egg on sourdough at Local Press, Kingston, Canberra
Wild mushrooms and poached egg on sourdough at Local Press, Kingston, Canberra

Slow cooker rump roast and some Monday link love

Posted by Gary

Slow cooker rump roast isn’t something for every day not even once a quarter. As I was grocery shopping in Coles on Saturday I came across a small roll of rump and through why not. It’s Autumn and the Canberra weather has started to turn cold (as normal). I thought I would add some different flavours just to see how it turned out. I knew I could get at least two more meals from the roll by vacuum packing and freezing the meat after it had been cooked.

Capsicums were going at a reasonable price in Coles so I added the tops and tails plus a potato, a brown onion, some arborio rice and white and red quinoa.

A lump of rump with vegetables for slow cooking Sunday
A lump of rump with vegetables for slow cooking Sunday

The nice thing about my Breville slow cooker is that it’s also a pressure cooker. I’m yet to use it as a pressure cooker mainly because I like cooking my meat low and slow. This cooker has a 6 hour and an 8 hour option. I tend to go with the 8 hour option.

I think I added a little too much water, normally the rice and quinoa has the consistency of congee.

Slow cooker rump beef with capsicum, red quinoa, white quinoa, onion, potato and rice
Slow cooker rump beef with capsicum, red quinoa, white quinoa, onion, potato and rice

There’s nothing like the fatty goodness of rump. The flavour wasn’t too bad. The texture of the meat was perfect. If I had some beef bones I would have added them for extra beefy flavour.

Monday link love

It’s another Monday and the Canberra Food Bloggers Facebook Group has shared blog links.

 Hope you had a good weekend.

Canberra Day Monday Link Love

Posted by Gary
Canberra day breakfast bacon and eggs
Canberra day breakfast bacon and eggs

Today is Canberra Day. Canberra Day is a public holiday held on the second Monday of March. The day is meant to celebrate the naming of Canberra as the Australian capital. The first day was on 12 March 1913 and the naming was officiated by Lady Denman the wife of the then Governor-General, Lord Denman.

It worked out well for me. My flight from Brisbane yesterday was delayed and I didn’t get back to my apartment until after sunset. I hadn’t done any washing, ironing, cleaning or grocery shopping. Canberra Day 2016 was like a Saturday. A day to catch up on work e-mail and do some housework.

I managed to get a walk in and some cooking.

HDR on Lake Ginninderra
HDR on Lake Ginninderra
Seagull on Lake Ginninderra
Seagull on Lake Ginninderra
Making a lamb and rosemary meat pie better with cheese and chili flakes
Making a lamb and rosemary meat pie better with cheese and chili flakes
Slowly roasted blade beef with quinoa coleslaw and onion
Slowly roasted blade beef with quinoa coleslaw and onion

Monday Link Love

Every Monday members of the Canberra Food Bloggers Facebook Group have an opportunity to share a post from their blogs. I like to list those that have been shared. Please check them out.

 I also want to mention that my friend Jennifer from Little Monster Girl webcomic has a new webcomic for special subscribers. It’s about Zela’s summer holidays.

What I ate today

Posted by Gary

It’s pay day yay!!! In social media I started using the abbreviation TGIPD similar to TGIF.

In the past on pay day I’ve eaten a hot pie but today when I went to buy a coffee in the morning I spied something a little more special.

So from the top, for breakfast I toasted an English muffin and topped it with some avocado and smoked salmon. For lunch I had a peanut paste and jam brownie from Urban Bean Espresso Bar. For dinner I downsized and had a piece of baked skinless chicken thigh with some raw red onion and a bit of marmalade on Rye bread.

TGIPD breakfast. Smoked salmon and avocado on an English muffin with a mug of coffee.
TGIPD breakfast. Smoked salmon and avocado on an English muffin with a mug of coffee.
TGIPD lunch. Peanut paste and jam brownie from Urban Bean Espresso Bar.
TGIPD lunch. Peanut paste and jam brownie from Urban Bean Espresso Bar.
TGIPD dinner. Skinless chicken thigh, onion and marmalade sandwich.
TGIPD dinner. Skinless chicken thigh, onion and marmalade sandwich.

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.

Chicken Maryland with a cheesy crusted skin

Posted by Gary

I do love Chicken Maryland

I’ve posted a few Chicken Maryland recipes here but I can’t help myself it’s my favourite cut of chook. The Chicken Maryland contains the best parts of the chook, viz., thigh meat, lots of excellent skin and the crunchy cloaca with a level of fat that gives it so much flavour.

Chicken Maryland and tomato Chicken Maryland and tomato Chicken Maryland and tomato

Chicken Maryland and tomato

Chicken Maryland with a cheesy crusted skin
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland pieces
  • Tomato
  • Onion
  • Mixed dried herbs
  • Salt
  • Pepper
  • Curry powder
  • Tasty Coon cheese
Instructions
  1. Turn on your oven to about 200 °C
  2. Slice an onion and place the rings on the bottom of a roasting tray
  3. Place the chicken on the onion rings
  4. Quarter a firm tomato and place between the Chicken Maryland pieces
  5. Cover the chicken with some tasty Coon cheese
  6. Sprinkle over the chicken and tomato a generous amount of salt, pepper, curry powder and mixed dried herbs
  7. Whack into your oven for 45 minutes
  8. After 45 minutes remove the roasting tray and allow to rest for 20 minutes
  9. Plate up
  10. Shoot a photograph (I used my Nikon D7100 with a Tamron 90 mm MACRO and my new Sony α7S with a Sonnar 55 mm 1.8 lens)
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Blog about it
 

I hope you enjoy making this. Please let me know what you think.  

If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page
Please follow me on Instagram
Please follow Yummy Lummy and Gary on Twitter.