Pork sausages

Do you want some easy ideas to cook Australian Asparagus? Plus, a weekly round up!

Posted by Gary

This week I received a package from the Australian Asparagus Council via Vikki Leng

Vikki works on behalf of the Australian Asparagus Council. You can find out more about the AAC at its website www.asparagus.com.au, on Facebook: facebook.com/asparaguscouncil and on Instagram: instagram.com/aussieasparagus

The AAC has a free cookbook at Download FREE e-cookbook

To get an idea of how bloggers have been using their Aussie Spears, on social media platforms search for #australianasparagus and #aussieasparagus

You can get to know Vikki at her website: www.vikkileng.com.au  Facebook: facebook.com/vikkilengenterprises and Instagram: instagram.com/vibrant_vegetarian

So in this post I’m going to do a weekly wrap up and highlight when Australian asparagus is featured.

Sunday 4 September

Last weekend was pretty wet. I managed to get out for a walk around Lake Ginninderra and shoot some photographs.

The blossoms are looking good.

Blossoms on Lake Ginninderra Gary Lum
Blossoms on Lake Ginninderra

It was a bright and beautiful morning in Canberra and on the lake.

Lake Ginninderra HDR Gary Lum
Lake Ginninderra HDR
Lake Ginninderra HDR Gary Lum
Lake Ginninderra
Lake Ginninderra HDR Gary Lum
Lake Ginninderra

For dinner, I slowly roasted a shoulder of lamb with the bone in. I had it in the oven in a heavy casserole for four hours at 150 °C. It was so succulent.

 

Slowly roasted lamb shoulder with honey kale coleslaw and fried shallots Gary Lum
Slowly roasted lamb shoulder with honey kale coleslaw and fried shallots

Monday 5 September

Work was good. I have been working on a new matter which has engaged some areas of my brain that I haven’t used for a while.

You’ll also recall from last week’s post that one of my hospital colleagues gave me a book as a gift. It is a very special book and it helped me complete my collection of editions of the “Manual of Clinical Microbiology”.

Manuals of Clinical Microbiology Gary Lum
Manuals of Clinical Microbiology

 

For dinner, I had a simple meal after a big weekend of eating. A simple piece of salmon with some coleslaw.

 

Panfried salmon with kale coleslaw, fried shallots and caramelised onion Gary Lum
Pan-fried salmon with kale coleslaw, fried shallots and caramelised onion

 

Tuesday 6 September

My package of asparagus arrived via Australia Post. Vikki had arranged five bunches, one large bunch of luscious spears, two medium bunches, and two mini bunches. These were in a reusable bubble bag.

 

Australian Asparagus letter from Vikki Leng Gary Lum
Australian Asparagus letter from Vikki Leng

 

Vikki had also arranged for a Media Release and a fact sheet on the nutritional value of asparagus.

 

So on Tuesday night for tea I had a medium sized bunch of asparagus plus some salmon.

 

Honey soy pan fried salmon and asparagus with avocado and fried shallots Australian Asparagus Gary Lum
Honey soy pan fried salmon and asparagus with avocado and fried shallots

 

Wednesday 7 September

I had a busy day. I had some heavy reading and writing to do. I didn’t even record how I made my dinner.

Normally I have Chicken Maryland on Wednesday and Thursday evenings but when I was shopping the previous weekend there weren’t any single pieces so I bought a packet of Coles brand pork sausages (six sausages) and ate three snags with a medium sized bunch of asparagus.

 

Pork sausages with asparagus and cheesy fried shallots Australian Asparagus Gary Lum
Pork sausages with asparagus and cheesy fried shallots

 

Thursday 8 September

I received a nice surprise in the mail. It was a book celebrating “60 years of Aiming High”. My primary school, Stafford Heights State School, held a celebration last weekend in Brisbane. I didn’t attend but I bought a book. I had contributed to it with a couple of pages of memories. It’s been good reading some stories from friends and teachers.

 

60 years of "Aiming High" at SHSS Gary Lum
60 years of “Aiming High” at SHSS

 

For dinner, I made curry pork sausages and asparagus using the large luscious bunch of asparagus.

 

Curry pork sausages and asparagus with potato, onion, chillies and fried shallots Australian Asparagus Gary Lum
Curry pork sausages and asparagus with potato, onion, chillies and fried shallots

 

Friday 9 September

For dinner, I had surf and turf (rump steak and prawns) from the Canberra Southern Cross Club Jamison.

 

Canberra Southern Cross Club Surf and turf rump steak with prawns and chips Gary Lum
Canberra Southern Cross Club Surf and turf rump steak with prawns and chips

 

Saturday 10 September

For breakfast, I had a fried egg on a piece of fried bread with some smashed avocado.

 

Avocado on fried bread with a fried egg Gary Lum
Avocado on fried bread with a fried egg

 

For lunch, I had a bunch of mini asparagus with some crispy bacon and a fried egg.

 

Bacon and egg with Australian Asparagus Gary Lum
Bacon and egg with Australian Asparagus

 

In the afternoon I went for a walk and shot some photographs.

 

Lake Ginninderra Gary Lum
Lake Ginninderra
Blossoms on Lake Ginninderra Gary Lum
Blossoms on Lake Ginninderra
Lake Ginninderra Gary Lum
Lake Ginninderra
Lake Ginninderra Gary Lum
Lake Ginninderra

 

For dinner, I had some leftover lamb from last Sunday’s dinner plus some pearl barley couscous and the final bunch of asparagus (a mini bunch).

 

Leftover lamb shoulder with pearl barley couscous and roasted Australian asparagus Gary Lum
Leftover lamb shoulder with pearl barley couscous and roasted Australian asparagus

 

Australian asparagus is tops

You should try it. If you haven’t tried asparagus, it’s worth a go. It’s easy to cook and great to eat. Don’t forget you can get the AAC has a free cookbook at Download FREE e-cookbook.

Final words

I’m hoping I can get into a more regular blogging and vlogging rhythm soon. I’d really appreciate your visiting my YouTube channel, liking some videos and subscribing. The videos are short and I hope to make them more entertaining.

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

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

 

 

What I did this week

Posted by Gary

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Evidence based medicine

On Thursday evening, I attended the first of three interactive lectures given by Professor Frank Bowden. I really enjoyed it. I look forward to the next session.

Frank (who is also an accomplished author) introduced me to Poll Everywhere. This is a polling app that you can use on your smartphone or tablet so that in a presentation the lecturer can ask a question of the audience and get real time feedback. Frank asked us questions about our understanding of evidence, test sensitivity, specificity, positive predictive value and negative predictive value as well as other relatively well known medical conundrums that have been discussed in the context of evidence versus alternative nonscientific ways of thinking.

Frank Bowden
Frank Bowden

How long have I known Frank?

I first met Frank in 1995 when he came to Brisbane as a guest of the Sexual Health Society of Queensland. He gave a lecture on how he and his team were making huge inroads into treating chlamydia and donovanosis in the Northern Territory of Australia. I was in my final year of specialty training and he inspired me to consider practising medicine in Darwin. I ended up in the NT from 1996 to 2007 and worked closely with him. It was marvellous starting work as an honorary VMO at The Canberra Hospital and renewing a connection with Frank.

What I cooked and ate

So Sunday night I enjoyed that faeculent looking split green pea and ham soup which had me farting for days.

Slow cooker pea and ham soup
Slow cooker pea and ham soup

On Monday morning I needed coffee after a sleepless night of farting. Fortunately I didn’t light a match. The book is a prop. It’s a copy of Gray’s Anatomy which I won as an academic award in grade 10 in 1980.

Coffee and anatomy
Coffee and anatomy

My lunch was some leftover split green pea and ham soup in front of the NX-01, my favourite Star Trek starship from the series Enterprise.

Leftover slow cooker pea and ham soup with the NX-01
Leftover slow cooker pea and ham soup with the NX-01

Now dinner on Monday evening attracted some attention because I broke with tradition and instead of having salmon I had pork sausages.

Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot
Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot
Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot
Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot

You can see why there were some comments made on Facebook, Twitter and Instagram. You can see why cropping a photograph sometimes has a bad outcome.

My pork sausage meal on Tuesday night also attracted comments!

Pork sausages and macaroni cheese with caramelised onion
Pork sausages and macaroni cheese with caramelised onion

On Wednesday night I made a one ‘pot’ Chicken Maryland dish with crunchy quinoa rice.

One 'pot' chicken Maryland with crunchy quinoa rice, avocado, spring onion and chilli
One ‘pot’ chicken Maryland with crunchy quinoa rice, avocado, spring onion and chilli

Thursday Victory Lunch!

On Thursday for lunch I was taken out by a couple of friends from work who had lost a bet on this year’s state of origin series. A mate and I bet these other two friends that Queensland would win the series. The losers would buy the winners a schnitty lunch. There was also a second bet that whoever won the third game would get free drinks. Sadly NSW defeated Queensland in the third game so my mate and I bought the drinks.

2016-07-21_13.51.47_001_GARY_LUM_IG 2016-07-21_13.51.47_001_GARY_LUM_IG-2

The schnitty (aka The Courtney) was huge. I was so full I didn’t eat dinner that night.

Chicken schnitzel with chips and Hollandaise sauce Courtney
Chicken schnitzel with chips and Hollandaise sauce Courtney

On Friday night I replayed the one ‘pot’ Chicken Maryland with crunchy quinoa rice.

Cheesy Chicken Maryland with crunchy quinoa rice spring onions and chilli
Cheesy Chicken Maryland with crunchy quinoa rice spring onions and chilli

Saturday breakfast was fried eggs on brioche raisin toast.

Cheesy fried eggs on brioche raisin toast
Cheesy fried eggs on brioche raisin toast

Saturday lunch was a Garlo’s chunky steak pie.

Garlo's chunky steak meat pie with Worcestershire sauce and barbecue sauce
Garlo’s chunky steak meat pie with Worcestershire sauce and barbecue sauce

Check out the video from Snapchat which I shared on Instagram. If you’re on Snapchat my user name is garydlum Click on the play triangle

 

#lunch preparation 😃😋👍🖖 Meat pie goodness

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on


On Saturday evening for tea I had slow cooker oyster blade steak with pearl barley couscous.

Coles slow cooker oyster blade steak
Coles slow cooker oyster blade steak
Slow cooker oyster blade steak with pearl barley couscous
Slow cooker oyster blade steak with pearl barley couscous

 

My life is complete! The scam

On Thursday morning I received an e-mail inviting to speak at a genital infection meeting. It’s a pity it’s a scam.

Genital infection conference invitation
Genital infection conference invitation

It’s been a good week

How’s your week been? Tell me in the comments.

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

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Breaking with tradition

Posted by Gary

Breaking with tradition

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Sausages not salmon

So why no salmon tonight? I can’t remember the last time on a Monday I did not eat salmon. It’s been so long. On the weekend while doing my grocery shopping I thought why not mix it up a little. Don’t get me wrong I’ll buy salmon next week. Salmon is good. It tastes good, it’s high in protein and low in fat. It’s filling and satisfying.

But who doesn’t like a pork sausage?

Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot
Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot

Cheesy pork sausages with avocado, spring onion, chilli, peas, corn, and carrot

This demonstrates that some photographs should not be cropped  

Monday link love

Canberra food bloggers on the Canberra Food Bloggers Facebook group have been busy.

Lunch

For lunch today I had leftover split pea and ham soup. For those who read last night’s post, yes, I had a very gurgling gassy large bowel all night and well into today.

This leftover lunch photograph was taken with my favourite Star Trek star ship, the NX-01 USS Enterprise! If you want to know more follow Doug Drexler on Facebook.

Leftover slow cooker pea and ham soup with the NX-01
Leftover slow cooker pea and ham soup with the NX-01

Coffee

My coffee from Urban Bean Espresso Bar along with an anatomy book I won as an academic prize in 1980.

Coffee and anatomy
Coffee and anatomy

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

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Pork sausages and eggs

Posted by Gary

Having done my first frittata I wondered what else I could do with beaten eggs and cream.

Pork sausages baked in beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Pork sausages baked in beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Pork sausages and eggs
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Big thick pork sausages from your butcher
  • Eggs
  • Cream
  • Peas
  • Corn kernels
  • Capsicum
  • Grated smoked cheddar cheese
  • Pepper
  • Mixed dried herbs
Instructions
  1. In a pyrex bowl lay down three big thick pork sausages
  2. Beat some eggs and cream together
  3. Add the peas, corn and capsicum and mix through
  4. Pour half the egg mix over the sausages
  5. Add some grated cheese
  6. Pour the rest of the egg mix in
  7. Cover with grated cheese
  8. Add pepper and mixed dried herbs
  9. Bake at 180 °C for 50 minutes
  10. Shoot a photograph in the bowl
  11. Spoon out onto a plate
  12. Shoot another photograph
  13. Eat the sausages and eggs
  14. Wash the dishes
  15. Write the recipe
  16. Blog (verb)
  17. Hope people enjoy reading the blog post
 

 

Pork sausages baked with beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/100sec, ISO 400
Pork sausages baked with beaten eggs and cream NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/100sec, ISO 400

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Hope you have a great weekend and eat YUMMY