Sweet corn

Would you like some gentleman’s relish on your roast beef? Gentleman’s relish and slow cooked beef

Posted by Gary

Would you like some gentleman’s relish on your roast beef? Gentleman’s relish and slow cooked beef

Two weeks ago I slowly cooked lamb and then last week I slowly cooked pork (ham hock). This week, I’m slowly cooking beef.

Earlier in the week, I was watching the “Sorted” program on YouTube, and the hosts were doing a chef versus chef sandwich challenge. One of the chefs made and used some gentleman’s relish. I’d never heard of gentleman’s relish before so I went to Google and discovered it’s an anchovy and butter paste. It sounded right up my alley.

Just the thought of the savoury buttery taste and consistency had my mouth watering. I thought it might taste really good on some beef along with some raw vegetables.

I did some searching online and discovered that apart from the anchovies and butter, gentleman’s relish also requires breadcrumbs. Given my desire to minimise my carbohydrate (CHO) intake, I thought about what I could use instead of breadcrumbs.

I’ll take any opportunity to exploit one of my favourite foods, viz., the Queensland nut (genus Macadamia).

As far as I know, this is an original Yummy Lummy recipe.

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Yummy Lummy quick tip on cooking sweet corn

Posted by Gary

Cooking sweet corn is easy if you’re a lazy cook. I’ve found an easy method so long as you have between 45 minutes and an hour to allow for cooking. 

Check out this quick YouTube video

 

 

I know some people like to use the microwave oven but in my mind, the corn lacks something when cooked that way. With the method, I describe you can also add some aromatic spices or herbs like rosemary and garlic in the wrapped aluminium foil. 

Tonight’s dinner

For tonight’s dinner, I had some chicken wings which I laid out on a couple of pieces of Helga’s pumpkin seed bread in a large frying pan. I added some super hot chilli flakes to the chicken as well as some salt and cracked black pepper. I also added a little olive oil to the chicken to help keep the skin from burning. 

Along with the aluminium foil wrapped ear of sweet corn, I put the chicken and bread in an oven at 200 °C for 20 minutes and then turned it down to 150 °C for 25 minutes. 

The meal turned out nicely. The fried bread was a luxurious touch. 

Hot and spicy chicken wings with sweet corn Gary Lum Yummy Lummy I know some people like to use the microwave oven but in my mind, the corn lacks something when cooked that way. With the method, I describe you can also add some aromatic spices or herbs like rosemary and garlic in the wrapped aluminium foil. Cooking sweet corn
Hot and spicy chicken wings with sweet corn

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Roasted Chicken Maryland with roast beetroot, corn and quinoa

Posted by Gary

Roasted Chicken Maryland with roast beetroot, corn and quinoa was my dinner tonight. For an added twist I cooked the chicken in a pool of beef stock from my super delicious roast beef (because I like fusion cuisine  ).

Roasted Chicken Maryland with roast beetroot, corn and quinoa
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland 1 piece
  • Beetroot I about 250 grams
  • Sweet corn 1 cob
  • Tricolour quinoa 100 grams
  • Beef stock 250 mL (with fat)
Instructions
  1. Heat the oven to 150 °C
  2. Pour the stock including the fat that has solidified in the refrigerator to a baking tray
  3. Place the chicken in the middle of the baking tray
  4. Add the quinoa to the stock
  5. Place the baking tray into the oven and cook for 1 hour
  6. Wet the sweet corn and wrap in aluminium foil and put into the oven for 1 hour
  7. Peel the beetroot and add some golden syrup and wrap in aluminium foil and put into the oven for 1 hour
  8. Plate everything up and shoot a photograph
  9. Eat the meal and ponder just how red my faeces will be in the morning
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

This was a very satisfying meal. No greens though. I should have thought that through some more 

Of course I posted the photograph to Facebook and other social media platforms. Part of the Facebook conversation revolved around my interest in the way the beetroot (yes I ate the whole beetroot) will change the colour of my faeces in the morning. Will I shoot a photograph?

Roasted Chicken Maryland with roast beetroot, corn and quinoa #dinner #MyFoodonTV #delicious #dudefood #foodporn…

Posted by Gary Lum on Wednesday, 20 January 2016

 

A photograph of Roasted Chicken Maryland with roast beetroot, corn and quinoa
Roasted Chicken Maryland with roast beetroot, corn and quinoa

Do you like roast beetroot?

Never fail roast lamb

Posted by Gary
Roast lamb with quinoa, pumpkin, sweet corn and asparagus
Roast lamb with quinoa, pumpkin, sweet corn and asparagus

Never fail roast lamb is easy as putting a lump of meat into an oven and drooling for a few hours. Trust me. Cooking lamb low and slow is the key.

It’s been a few months since I’ve roasted a joint of lamb. Tonight I wanted a lamb dinner with enough meat left over for lunches.

I bought my rolled boneless shoulder of lamb from Coles this morning along with half a butternut pumpkin (squash for my north American friends), some Aussie spears (asparagus), tricolour quinoa and sweet corn.

I also wanted to use some spike seasoning to help me remember Barb by.

Never fail roast lamb
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Rolled lamb shoulder (boneless) 1.1 kilogram
  • Olive oil for rubbing my meat
  • Spike seasoning 1 teaspoon
  • Smoked paprika 1 teaspoon
  • Paprika 1 teaspoon
  • Mixed dried Italian herbs 1 teaspoon
  • Chinese five spice 1 teaspoon
  • Garlic salt 1 teaspoon
  • Brown sugar 1 teaspoon
  • Butternut pumpkin (squash) ½
  • Tricolour quinoa ½ cup
  • Water 1 cup
  • Sweet corn 1 cob
Instructions
  1. Get the lamb to room temperature
  2. Rub the lamb lovingly with some olive oil
  3. Prepare the spice rub and then gently rub it into the oiled up meat
  4. Put the meat onto a rack in a baking tray which has the quinoa and water added
  5. Cover tightly with some aluminium (note the spelling and pronunciation my north American friends) foil
  6. Put the baking tray into a preheated oven at 150 °C for 3 hours
  7. With 1 hour left start preparing the butternut pumpkin (squash) by removing the seeds and oiling up the surface and then placing oiled surface down on some baking paper on a baking tray
  8. Wet the corn cob under running water and wrap in some aluminium foil and add to the tray with the pumpkin
  9. Place the pumpkin and corn into the oven with 60 minutes cooking to go
  10. At three hours remove everything from the oven
  11. Place the meat onto a plate and cover with aluminium foil and rest for 20 minutes
  12. Spoon out the cooked quinoa and drain
  13. Cut the the pumpkin into slices
  14. Unwrap the sweet corn
  15. Carve the lamb into thick slices
  16. Put the spare meat and pumpkin and quinoa into containers and refrigerate
  17. Plate up and shoot a photograph
  18. Eat the meal
  19. Wash the dishes
  20. Write the recipe
  21. Blog (verb)

Click on a thumbnail to open the gallery and then scrolled through the images

 

Dinner preparation from Gary Lum on Vimeo.

Dinner preparation

For breakfast I had a light meal of fried eggs with cheese and wasabi sesame seeds. I’d had a crapulent sleep.

2015-11-28_07.47.41_001_GARY_LUM_FB

For lunch I made a burger on a bed of spinach with some cheese and capsicum.

Cheese burger with spinach and capsicum and agrum

So what do you think of my never fail roast lamb? Would you try to cook it?

If you want to know about the Little Monster Girl glass and mug click here.

Perfectly baked salmon

Posted by Gary

Since turning the ripe old age of fifty I’ve been monitoring my health a little more. You’ll recall the posts on the birthday gift from the Australian Government and the follow up on my colonoscopy. Tonight I want to share with you how I make perfectly baked salmon.

Sunday dinner. Baked salmon with kale salad yoghurt instant noodles.
Sunday dinner. Baked salmon with kale salad yoghurt instant noodles.

Given a need to keep everything in good shape I reexamined my eating habits and thought rather than the low carbohydrate high fat diet, given my age, I should look at reducing my saturated fat intake and try to keep sugar to moderate levels. That meant a reassessment of how much red meat I ate. I’ve basically reduced the amount of beef, lamb and pork to occasional ingestion and I treat those occasions as special. The mainstay protein of my diet at the moment has been skinless chicken and fresh Atlantic salmon (from the clean waters around Tasmania).

I used to cook my salmon in a frying pan with a lid on for five minutes and it would give me perfect results albeit a little smoky. I used to use grape seed oil to stop the skin from sticking to the bottom of the frying pan. It also meant I would have lovely crisp skin. In an effort to further reduce the amount of oil, I’ve turned to baking my salmon. I have a small bench top toaster/oven which is perfect for cooking small sized fillets of fresh salmon.

To achieve perfectly baked salmon I heat the oven to 200 °C (392 °F) and then on baking paper I place the salmon and add a little salt and pepper and anything else I may want to season the salmon with, e.g., chilli flakes or dried mixed herbs. If you like you could rub in a small amount of olive oil but it really isn’t necessary. I then place the salmon in the oven for 12 minutes (I use a timer so I don’t get it wrong).

After 12 minutes I turn off the oven and open the door. I then let the salmon rest for 5 minutes and don’t do anything with it. After 5 minutes it’s cool enough to pick up with your fingers and to be placed/arranged on a plate. At this stage it can also be flaked apart if you wish to add it to pasta or rice.

I’ve added some photographs of my baked salmon meals including a few time-lapse videos of me consuming these perfectly baked salmon dishes.

If you click on a photograph it will open up a short YouTube video.

This is a photograph of Monday dinner. Baked salmon, sweet corn and wasabi aioli avocado.
Monday dinner. Baked salmon, sweet corn and wasabi aioli avocado.
This is a photograph of Tuesday dinner. Salmon and noodles.
Tuesday dinner. Salmon and noodles.
This is a photograph of Monday dinner. Watch me eat baked salmon with quinoa kale coleslaw with walnuts, coconut and sesame seeds.
Monday dinner. Watch me eat baked salmon with quinoa kale coleslaw with walnuts, coconut and sesame seeds.
This is a photograph of Baked salmon with sweet potato chips, quinoa rice and kale coleslaw
Baked salmon with sweet potato chips, quinoa rice and kale coleslaw

 Do you have a way to make perfectly baked salmon?