Potato scallops

Baked salmon with pickled coleslaw and potato scallops

This is a photograph of Baked salmon with pickled coleslaw and potato scallops
Baked salmon with pickled coleslaw and potato scallops

Before I get onto the pickled coleslaw and potato scallops, I was not meant to be home tonight for dinner. I’d been invited to the launch of Hoi Polloi at Old Parliament House. Unfortunately on Monday evening I started experiencing some mild colicky abdominal pain and on Tuesday morning it was still there. I wasn’t indisposed as such at that time but figured it would be prudent to inform the organiser. It’s a good thing I did because after dinner last night I was up a few times.

The good thing is today I felt better and after a good day at work I figured I should indulge a little. Hence the takeaway potato scallops.

Today is also remembrance day when we remember those who fell for our freedom in World War I and as time has passed we remember all war fighters who have fallen for our freedom. I think the Australian War Memorial’s description is very apt and the best I’ve read.

Today also marks forty years since the then Governor-General Sir John Kerr dismissed the Australian Government of the day which was led by Prime Minister Gough Whitlam. I was in grade five at Stafford Heights State School. My teacher Miss Smith asked me to go and see Mr Daily, a grade seven teacher about getting wicket keeper pads for a photograph of the grade 5 hockey team photograph. When I got to Mr Daily’s 7A classroom he was there with other grade seven and grade six teachers. They had the television on and they were all crying because of the dismissal of the government. That’s my memory of the day.

5.0 from 1 reviews
Baked salmon with pickled coleslaw and potato scallops
Author:
Cuisine: Australian
Recipe type: Dinner
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 fillet of Tasmanian Atlantic salmon
  • Beetroot coleslaw from Coles ½ cup
  • Lemon zest from 2 lemons
  • Juice from 2 lemons
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • Potato scallops from the Jamison takeaway
Instructions
  1. In the morning take the coleslaw, lemon zest, lemon juice, red wine vinegar, salt and sugar and mix together and store in the refrigerator in a airtight container
  2. In the evening after a day at work
  3. Bake the salmon
  4. Allow the salmon to rest for five minutes and plate up with the potato scallops and pickled coleslaw
  5. Shoot a photograph
  6. Record a time-lapse video while eating the meal
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

Baked salmon with pickled coleslaw and potato scallops from Gary Lum on Vimeo.

Baked salmon with pickled coleslaw and potato scallops

The pickled coleslaw turned out nicely and complemented the salmon nicely.

For lunch today I had the leftover fried brown rice with red quinoa, kale and flaked salmon from last night plus a snickers cheesecake from Urban Bean Espresso Bar.

Photograph of my leftover Fried brown rice with red quinoa and kale and flaked baked salmon. Plus snickers cheesecake.
Fried brown rice with red quinoa and kale and flaked baked salmon. Plus snickers cheesecake.
Snickers cheesecake from Urban Bean Espresso Bar
Snickers cheesecake from Urban Bean Espresso Bar

When you have a good day do you like a fried food treat? Would you make pickled coleslaw?

What I ate today

Thursday 13 August 2015

Today is payday, always a great day. After paying off bills I wish it was payday tomorrow too…

I got into work at 5 am this morning to prepare for a 6 am teleconference. I brought in a crunchy peanut paste and Buderim Ginger Factory ginger marmalade sandwich which I toasted for breakfast. I’d been inspired by seeing a peanut paste and raspberry jam cronut in a display cabinet in Urban Bean Espresso Bar the day before.

Peanut paste and jelly cronut from Urban Bean Espresso Bar
Peanut paste and jelly cronut from Urban Bean Espresso Bar
Payday Thursday breakfast at work. Crunchy peanut paste and Buderim Ginger Factory ginger marmalade on rye bread.
Payday Thursday breakfast at work. Crunchy peanut paste and Buderim Ginger Factory ginger marmalade on rye bread.

For lunch the inspiration continued and I bought a Bounty Bar cronut.

Payday Thursday lunch. Payday Pie Day. Bounty cronut from Urban Bean Espresso Bar.
Payday Thursday lunch. Payday Pie Day. Bounty cronut from Urban Bean Espresso Bar.

It was pretty filling.

For dinner I was feeling lazy after a long day at work. I stopped at the Jamison Takeaway and bought a piece of fish, some coleslaw and some potato scallops. When I got home I got some rye bread out of the freezer and made a fish and coleslaw sandwich.

Payday dinner. Fish and coleslaw sandwich on rye bread with potato scallop.
Payday dinner. Fish and coleslaw sandwich on rye bread with potato scallop.

How was your day? What did you eat?

If you want to see the photographs as a gallery check out Google Photos. 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.

Footy food by Yummy Lummy #StateofOrigin #Origin #Queensland

Hoping for a Queensland victory

Footy food for State of Origin game two

Tonight is game two in this year’s state of origin series. On the old blog you can find many posts about state of origin and where my allegiances lie. Needless to say the photograph of me on my about page has the Queensland flag as a background. The Maroon jumper I wear in my twitter and instagram avatars says it all QUEENSLANDER!!!

On the way home tonight I stopped at Jamison Takeaway in the Jamison Plaza and bought some potato scallops and calamari rings to snack on while I cooked my dinner.

Footy food from Jamison Takeaway. Potato scallops and calamari rings. I hope Queensland defeats New South Wales tonight in the State of Origin game.
Footy food from Jamison Takeaway. Potato scallops and calamari rings. I hope Queensland defeats New South Wales tonight in the State of Origin game.

 

 

Sorry it’s a little blurry. I was so excited about eating them 🙂  

A need to do a shout out to the lovely ladies at the Jamison Takeaway. They always give me an extra potato scallop. They are the best. 

For dinner I made honey soy chicken wings. They make great footy food. Click on the image if you want to see a bigger version.

Happy hump day honey soy chicken wings while waiting for the State of Origin game #QUEENSLANDER
Happy hump day honey soy chicken wings while waiting for the State of Origin game #QUEENSLANDER
5.0 from 1 reviews
Honey soy chicken wings | Footy food by Yummy Lummy
Rugby league is the greatest game of all. State of origin is the greatest example of rugby league. Queensland is the greatest state in Australia and in the world, even the universe. Footy and food go hand in hand.
Author:
Cuisine: Australian
Recipe type: Footy food
Ingredients
  • Chicken wings
  • Honey
  • Soy sauce
  • Olive oil
  • Sherry
  • Dessicated coconut
  • Sesame seeds
  • Chilli flakes
  • Pepper
Instructions
  1. In a bowl add the chicken and everything else
  2. Mix well and allow to rest for ten minutes
  3. Put into a preheated oven (150 °C) for one hour
  4. Plate up
  5. Capture an image with a Nikon D5300 and a Tamron 90 mm Macro lens at 1/25 seconds, f/8 and ISO 100
  6. Eat the food while watching the pregame highlights
  7. Wash the dishes
  8. Write the blog post
  9. Enjoy the game
  10. Hope Queensland defeats New South Wales
Notes
Just to repeat, rugby league is the greatest game of all. State of origin is what sport is all about. Queenslanders are the best FULL STOP

 
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