Recipes

Recipes blog posts

Garlic bread with bacon and cheese

Posted by Gary

Dear Reader,

I hope you’ve had a good week.

I have had a mixed week, but in terms of work, I’m like a pig in mud.

During the week, Lorraine from Not Quite Nigella wrote about her garlic bread with ham and cheese. It looked very fancy, and I’m sure it’s decadently delicious. Lorraine’s cooking always looks amazing and reads fantastically.

I thought I’d make a Yummy Lummy version. When I compare what Lorraine does and what I do, I reckon I’m on the bogan and coarse end of a scale that extends up to refinement and sophistication; my version is cheap and cheerful. Because I’m me, I’m using bacon rather than ham.

Recipe

Equipment

  • Toaster oven

Ingredients

  • Bread roll. The bread I’m using is a cheap sourdough roll from Coles. I buy three in a packet and freeze them. This one has been frozen for a few weeks, so it isn’t at its best.
  • Butter. I usually buy Lurpak® because I like it, so that’s what I’ve used.
  • Garlic. I had a tube of garlic purée in the refrigerator plus some garlic powder as Lorraine recommends. It’s within its use-by date. If you wanted to you could buy fresh garlic, peel it, and then mince it with a sharp knife.
  • Bacon. I bought a rasher of streaky bacon from the delicatessen section in Coles.
  • Chives. I bought a bunch from Coles.
  • Cheese. I like the Devondale three-cheese bag, which comes grated. I’m sure it has enough antifungal chemicals to treat a yeast infection. (That’s a joke, pre-grated cheese needs to be sold with antifungal chemicals, but the amount would hardly treat a good going yeast infection.)

Instructions

  1. Thaw the bread. I took the roll out of the freezer in the morning, put it into a Ziplock bag, and left it on a kitchen bench all day.
  2. Soften the butter. I cut off a hunk of butter and left it on a plate on the kitchen bench for about an hour.
  3. Mix the garlic and butter. When the butter is soft, mix in the garlic purée. Use as much as you like or can tolerate. I live alone, so there was quite a lot of garlic.
  4. Chop the chives and fold that into the garlic butter.
  5. Like Lorraine I melted the garlic butter. I used microwave radiation.
  6. Cut the bacon. Eyeball the width of the bread roll and cut the bacon to the same length.
  7. Cut the bread through to the crust on the bottom. Make the slices as thick or as thin as you like.
  8. Unlike Lorraine who used a brush I used a teaspoon to spoon the garlic butter into the cut surfaces of the bread.
  9. Insert the bacon between the cut surfaces of the bread.
  10. Place the bread on some aluminium foil and place a strip of baking paper over the top and close the foil around the bread. Bake for about 20 minutes at 200 °C.
  11. Pull the garlic bread out of the oven, open the foil, and remove the baking paper. Add the grated cheese over the bread roll and put some between the cut surfaces of the bread on either side of the bacon.
  12. Place the garlic bread into the oven (with an open surface) until the cheese has melted and turned golden brown.
  13. Remove the garlic bread and allow it to cool enough to pull apart with naked fingertips.
  14. Give thanks to the Lord.
  15. Consume
  16. I ate the garlic bread with lamb shanks.

Thoughts on the garlic bread

I liked it. It was buttery and cheesy and it had bacon. What more could you want? It probably also had enough cholesterol and other lipids to ensure a disgusting lipæmic layer if I collected a tube of blood and subjected it to centrifugal force in a centrifuge. I expect, Lorraine’s had better mouthfeel and flavour (take a look at how she made hers and you’ll see why).

I added a lot of garlic powder and garlic purée so tomorrow will be interesting at church. My pores will exude garlic.

Photographs

Lamb shanks and vegatables
Lamb shanks and vegatables
Sourdough roll uncut
Sourdough roll cut
Streaky bacon
Streaky bacon
Garlic butter
Garlic butter
Garlic bread before baking
Lamb shanks out of the pressure cooker
Garlic bread after baking sans cheese
Garlic bread with cheese before melting
Garlic bread with melted cheese
Lamb shanks and garlic bread with bacon and cheese
Lamb shanks and garlic bread with bacon and cheese
Lamb shanks and garlic bread with bacon and cheese
Lamb shanks and garlic bread with bacon and cheese

Endnotes

Pig in mud. Happy, joyful, and contented.

Bogan. Oxford Dictionary of English | bogan / ˈbəʊɡ(ə)n / noun Australian New Zealand informal, derogatory an uncouth or unsophisticated person regarded as being of low social status: some bogans yelled at us from their cars my family are culinary bogans. | ORIGIN 1980s: perhaps from the surname Bogan.

Antifungal microbial agents. I like the idea of using microorganisms which elaborate antifungal chemicals to preserve food.

Click on this and read the replies from Lorraine.

New Year’s Eve 2022

Posted by Gary

Brisket

Avoid this palaver and go to the recipe.

This year had it's ups and downs. The big dip in November was a doozy and had long term health complications.
This year had it’s ups and downs. The big dip in November was a doozy and had long term health complications.

Resolutions for 2023

Is it worth writing these down? I don’t know. How often do people make a list and then forget about it? I would guess it’s most of the time.

The one thing I want to push myself to do next year is to seek clarity in everything. Because I’m partially deaf and because of my tinnitus, I often mishear things. Rather than ask for the words to be repeated, I smile and pretend I understand. I’m also too proud to seek clarity when someone says something that sounds like a good form of words, but I don’t understand what they’re saying. I know some people who are good with words but aren’t very clear. Context is everything; sometimes, context is assumed when it shouldn’t be.

I’m guilty of this myself. I will use a technically correct word or phrase rather than plain language. Next year, I aim to always add an explanation to any technical phraseology to ensure I’m understood. I always try to make the context plain.

There are other aspects I need to improve, and I mentioned those last week. If you liked last’s week’s meal, there’s a follow-up with the leftover KFC.

How will I celebrate New Year’s Eve?

I had no plans. I figured I’d cook a meal, watch TV, and then go to bed.

The meal is a piece of brisket. I bought a portion that will provide a meal tonight and meat during the week for lunches. I’m looking forward to cold brisket and warm gravy sandwiches. I’ll post a story to Random Yummy in the next few days.

The dessert was ice cream and granola.

My dessert Tweet

Recipe

Equipment used

  • Pressure cooker
  • Saucier pan
  • Toaster oven

Ingredients

  • Brisket
  • Potato
  • Carrot
  • Celery
  • Onion
  • Brussels sprouts
  • Butter
  • Flour
  • Beef stock
  • Red wine

Instructions

  1. Roughly chop and dice the potato, carrot, onion, and celery.
  2. Heat a frying pan and add some neutral oil.
  3. Dry the surface of the brisket with some absorbent paper.
  4. Place the brisket into the pan and sear the outside surface.
  5. Put the brisket into the pressure cooker.
  6. Sauté the potato, carrot, onion, and celery until the vegetables soften a little and take on some colour.
  7. Put the potato, carrot, onion, and celery into the pressure cooker.
  8. Deglaze the pan with red wine and add a cup of beef stock.
  9. Pour the wine and stock into the pressure cooker.
  10. Cook under pressure for 45 minutes and then allow the pressure to reach equilibrium naturally.
  11. Cut the Brussels sprouts in half and rub them with olive oil.
  12. Put the Brussels sprouts on a baking tray and cook at 200 °C for about 30 minutes.
  13. Remove the brisket and place it in a shallow dish. Cover it with some aluminium foil.
  14. Pass the cooking liquor through a sieve and keep the liquid in a jug for making gravy.
  15. Make a roux with equal amounts of butter and flour. I used 20 g of both butter and flour.
  16. Gradually pour the filtered cooking liquor into the roux and make gravy.
  17. Slice a couple of pieces of brisket and put it on a dinner plate.
  18. Put the Brussels sprouts next to the brisket.
  19. Drizzle some gravy over the brisket and Brussels sprouts.
  20. Give thanks to the Lord.
  21. Enjoy the last dinner for 2022, watch some TV, and look forward to some creamy vanilla ice cream with granola.

Photographs

Brisket from Coles
Celery and potato
Onion and carrot
Brisket ready for searing
Seared brisket
Cooked brisket fresh from the pressure cooker
Beef brisket with Brussels sprouts and gravy. New Year’s Eve.
Beef brisket with Brussels sprouts and gravy. New Year's Eve.
Beef brisket with Brussels sprouts and gravy. New Year’s Eve.
Beef brisket with Brussels sprouts and gravy. New Year’s Eve.
Beef brisket with Brussels sprouts and gravy. New Year’s Eve.
Beef brisket with Brussels sprouts and gravy. New Year’s Eve.

Final thoughts

  • I hope you have a great New Year’s Eve and a Happy New Year 😃
  • May 2023 be the best year you’ve ever lived.
  • I’ll see you next year.

Endnotes

Roux. Making a roux is simple. Melt the butter in a saucepan, stir in all the flour, and whisk for three minutes. Three minutes will ensure the taste of raw flour is removed. You can make a dark roux with a hot pan and a lighter beige roux with a moderate pan.

Brussels sprouts. Why only one vegetable? I wanted a small meal because I had a big bowl of ice cream planned for dessert. I also had a large serving of hot chips for lunch.

My lunch Tweet

Christmas 2022

Posted by Gary

Leftover KFC casserole (again)

Dear Reader,

Hello, I hope you’ve enjoyed a good week. In case you’re wondering, my post from last week has vanished. It was published, and then I saw an error message from WordPress, and it was gone. I had written about my fabulous weekend in Brisbane, visiting a couple of my daughters and my parents. Last week’s post focussed on the meal we enjoyed on Saturday evening.

The weather is finally feeling like summer. This is Lake Ginninderra from my balcony. It was a glorious day. It was warm too.

It’s a time to reflect on 2022.

The end of this year has been different to the end of 2021. Last year the workload and the pace of work were close to being uncontrolled. It was frenetic. The nature of the work resulted from policy decisions made by different authorities, and the ramifications culminated in unforeseen and challenging to execute procedures. This year, the volume of work and the pace have been manageable. Yet, I feel exhausted.

It’s been a year of ups and downs. The highs have been extraordinary, and the lows have been painful physically, mentally, and psychologically. I will not expand here. That’s why I have a journal. Suffice it to say even though I’m on-call over Christmas; I’m looking forward to a week of escaping.

What about 2023?

There’s a lot on the horizon at work next year. There will be significant changes, including changes in the organisation’s structure. There will also be new ways of working. I usually approach substantial changes with a good measure of cynicism and some scepticism and apply as much sarcasm as possible. At least I do this internally. The only time I can let loose with dark, cynical sarcasm is with some colleagues in my unpaid gig who have a similar dark outlook. I battle the inner Gary and go with the changes in my paid job.

Next year, I need a break and a change in thinking. If I review my approach to life through a SWOT analysis, I tend to find comfort in my strengths and monitoring threats. Next year needs to be about weaknesses and opportunities. This year I’ve seen how I can hurt and be hurt. I have regrets and need to make amends and be a better human.

Through another lens, like the outdated comprehensive approach[i] to emergency management, I like to live and work in “preparation” and “response”, and I tend to eschew “prevention” and “recovery”. Hats off to the people who relish recovery. That’s hard work.

Next year I need to think about prevention and recovery. That will mean more consultations with my general practitioner and heeding his advice more. I also plan to read more, go beyond the clarity of physical pathology, and explore psychological pathologies.

What about blogging?

This year, more than most, I’ve considered deleting my blogs. Some family members have asked me to remove and delete some references to them, considering privacy breaches that have occurred with some large companies in Australia. I’m grateful they are becoming more cybersecurity aware.

I’ve all but ceased to write in one blog, and I sustain Yummy Lummy and Random Yummy because of the interaction with people who read the posts. Yummy Lummy is for the weekly recipe, while Random Yummy will be for the short form of a weekday meal. That said, social interaction on social media is limited and limiting.

I still regard blogging as a hobby, and I need a hobby. We’ll see; I may post less frequently.

Recipe

I’m currently in a contrarian mood. Usually, at Christmas, I think about poultry and joints of meat plus custard and pavlova[ii]. This year my mind is feeling a little differently. I’m home alone and ate a seafood extravaganza last weekend. I plan to watch TV and relax with a simple meal.

One of the most viewed posts on this blog is one for leftover KFC casserole. It gets visited every month. I must have hit a search engine optimisation sweet spot with that post.

YearJanFebMarAprMayJunJulAugSepOctNovDecTotal
2017      673211528125
2018389273449623761245826398
20191217248131318503754053290
2020551110301651961131491681501381221,307
20211681871981531411431832061741381051251,921
20221401741471271401411251341107274441,428
Views per month

I’m guessing during COVID-19, there was a lot more KFC being ordered and delivered during the period of restriction.

KFC Casserole views

Ingredients

  • Leftover KFC pieces. I use the breast pieces because they are usually tough and dry, and I figure stringy dry breasts could do with some extra moisture and slow tenderisation. Besides, I ate all the thigh pieces on Christmas eve. I’m very much a thigh person. I always have been.
    • Parsley. The parsley is for the garnish.
    • Portobello mushrooms[iii]. I like the big brown ones.
    • Green peppercorns. These peppercorns add a nice zing to the dish.
    • White wine. White wine helps. I think water would be fine. I’m guessing there would be friends who would prefer red wine.
    • Queensland nuts[iv]. We’ve discussed this before on the blog. Queensland nuts are native to southeast Queensland and found in northern New South Wales. The trees which grow the nuts are in the genus Macadamia. The genus contains at least three species. Hawaiians imported the nuts, and Americans popularised “macadamia” to avoid referencing Queensland.
    • Cream of chicken soup. A tin or packet of this soup is a time saver, so you can avoid making cream of chicken soup from scratch.
    • Celery. Slice roughly.
    • Celeriac. Dice roughly with a sharp meat cleaver.
    • Onion. Chopped or sliced.
    • Carrot. Diced into chunks.

    Instructions

    1. In a casserole or sturdy baking dish, place the leftover pieces of KFC.
    2. Add some roughly cut mushrooms. You could also use tinned champignons in butter.
    3. Toss in the celeriac, celery, carrot, and onion, and poke the vegetables between the pieces of KFC.
    4. Give the can of soup a vigorous shake and pour over the food in the casserole. Rinse out the can with a bit of white wine, and run that in too. You want to ensure the liquid gets about halfway up the side of the baking tray, so there is sufficient water to keep everything juicy and moist.
    5. Add in a couple of tablespoons of green peppercorns. These will add a nice zing to the dish, which seems fitting, although the KFC Zinger® is hardly spicy. I think I’ve only ever eaten one KFC burger.
    6. Once everything is in the casserole or baking tray, add a lid if it has one. If there is no lid, use some aluminium foil. Make sure it is a snug fit. Tight is better than loose. The aim is to avoid moisture loss which will leave the breasts dry.
    7. Place in a hot oven at 200 °C for one hour.
    8. After one hour, remove the lid, sprinkle on a little grated cheese, and then return to the oven for 10 to 15 minutes without the cover.
    9. Once the cheese has become brown and crispy, remove the tray from the oven and allow the casserole some rest.
    10. Spoon the KFC casserole onto a dinner plate or into a shallow bowl and garnish with roughly chopped parsley.

    Variation

    • Depending on your circumstances, you can cook this a day or two before you plan to eat it. I’d stop at the adding cheese stage, transfer the casserole’s contents into an airtight container, and refrigerate it. When you reheat the food, use a thermometer to check the temperature of the chicken breast meat. I aim for about 76 °C.
    • The flavours will intensify.

    In other news

    Twitter has suspended my Yummy Lummy account. I was updating the profile section and received a message that Twitter is for people older than 13. I’m attempting to appeal the suspension.

    With Facebook banning this blog and not permitting an appeal, it seems social media platforms aren’t happy with this blog.

    A tweet about lunch
    A Tweet about eating 2 L of ice cream

    Final thoughts

    1. How did you celebrate Christmas in terms of food? What will you be eating?
    2. If you don’t celebrate Christmas, did you do anything special? I’ve read that Jewish people eat takeaway Chinese food or eat in Chinese restaurants in some parts of the world.
    3. Do you want to share any reflections about your 2022? Feel free to add some words in the comments section of this post.
    4. Are there Christmas movies or TV you like to watch?

    Photographs

    Here is a gallery of photographs. You can click on one and scroll through them.

    Celeriac, carrot, and celery.
    Onion
    Queensland nuts
    Mushrooms
    21-piece “bucket” of KFC
    Christmas eve KFC and coleslaw
    Christmas eve KFC and coleslaw
    KFC Casserole before adding in the cream of chicken soup and green peppercorns.
    KFC Casserole after adding in the cream of chicken soup and green peppercorns.
    KFC Casserole (cooked) before the cheesy goodness.
    KFC Casserole for Christmas lunch
    KFC Casserole for Christmas lunch
    Eating Christmas lunch while watching Enterprise
    Christmas ice cream and granola dessert while watching Enterprise
    Christmas ice cream and granola dessert
    Images of my Christmas lunch and Christmas eve dinner

    Endnotes

    [i] https://knowledge.aidr.org.au/resources/handbook-australian-emergency-management-arrangements/

    [ii] Mostly because my favourite Boxing Day breakfast is leftover pavlova. It feels naughty but at the same time, there’s usually fruit involved.

    [iii] Agaricus bisporus

    [iv] from the tree in the genus Macadamia.

    Christmas breakfast

    Pork ribs and noodles

    Posted by Gary

    Hello Reader,

    I had difficulty knowing if I’d write anything this week. I have had a busy week. When I wasn’t working, I was in contemplation and meditation. 2022 has been a big year. I’ve been journaling and processing. I find writing helps me think and develop answers to questions and problems.

    I’ve also been reading about specific health matters for personal rather than professional reasons. One of the best resources for evidence-based medicine is up-to-date.[i]

    Food and cooking were far from my thoughts for much of the week. It wasn’t until I looked back at one meal and thought I’d try a variation. On Wednesday night, I bought dinner and had pork ribs with slaw and hot chips. A mate from Darwin was visiting for a meeting he was attending, so we went to a local restaurant.

    Fenway Public House Pork ribs with slaw and chips

    Recipe

    Equipment

    • Pressure cooker
    • Saucepan

    Ingredients

    • Pork ribs
    • Chinese five spice
    • Star anise
    • Sesame oil
    • Soy sauce
    • Monosodium glutamate (MSG)
    • Noodles
    • Vegetable stock
    • Fennel (diced)
    • Bok choi (chop the stems into small pieces)

    Instructions

    Pork

    1. Place the racks of ribs into the pressure cooker.
    2. Add the stock and spices over the pork.
    3. Add a splash of soy sauce.
    4. Cook under pressure for 45 minutes.
    5. Allow the pressure to reduce to atmospheric naturally.
    6. Remove the ribs and set them aside in a shallow tray or a bowl.
    7. Pass the cooking liquor through a sieve into a saucepan.

    Noodles

    1. Boil the cooking liquor.
    2. Put the noodles into a bowl and add the fennel and Bok choi stems.
    3. Pour the boiling cooking liquor over the noodles.

    Plating up

    1. Place a rack of ribs and Bok choi leaves over the noodles.
    2. Drizzle a little sesame oil over the ribs.

    Serving

    1. Give thanks to the Lord.
    2. Eat with chopsticks and a spoon.

    Final thoughts

    • Do you like pork ribs?
    • Do you have a preference for Asian style or non-Asian style pork ribs?
    • How has your week been?

    References

    [i] https://www.wolterskluwer.com/en/solutions/uptodate/how-we-help

    Photographs

    Pork ribs
    Bok choi and fennel
    Bok choi leaves
    Cooked pork ribs
    Pork ribs and noodles
    Pork ribs and noodles
    Pork ribs and noodles
    Pork ribs and noodles
    Pork ribs bones

    Braised lamb and eggplant

    Posted by Gary

    Hello Reader,

    Last night I made a pumpkin and feta salad with some lamb.

    Tonight, I’m using the leftover lamb and extending it with some eggplant plus some older vegetables from my refrigerator. I will hopefully have enough food for dinners throughout the week. 

    Instead of a traditional slow braise, I’m using a pressure cooker. I like using my pressure cooker. As a kitchen appliance, it’s versatile and suits my needs.

    Recipe

    Equipment

    • Pressure cooker
    • Frying pan

    Ingredients[i]

    • Lamb (leftover rolled boneless shoulder meat)
    • Gravy (leftover and made from the cooking juices of the lamb with roux)
    • Hot chips (leftover from Friday night’s chicken and chips dinner[ii])
    • Potato (diced)
    • Eggplant (diced with the skin left on)
    • Stock (leftover lamb cooking juices)
    • Red wine (to deglaze the fond from the frying pan)
    • Onion (old cut onion from the refrigerator)
    • Spring onion (cut roughly)
    • Celery (cut roughly)
    • Carrot (cut roughly)
    • Parsley (old and ready to be discarded)
    • Fennel (old and ready to be discarded)
    • Vegetable oil

    Instructions

    1. Add some vegetable oil to a hot frying pan and gently fry the meat to give it more colour. Remove the meat and add the “hot” chips, onion, spring onion, eggplant, celery, carrot, and fennel. Cook these vegetables until they caramelise, and leave some fond in the bottom of the frying pan.
    2. Deglaze the pan with a small quantity of red wine, whisky, or cooking sherry. It doesn’t matter. Water would also work, but I have wine, whisky, and sherry, so I may as well use it. 
    3. Transfer the contents of the frying pan to the pressure cooker.
    4. Add the meat, leftover gravy, and stock to the pressure cooker.
    5. Don’t forget to toss in the old parsley.
    6. Cook under pressure for 15 minutes[iii].
    7. After 15 minutes, turn off the heat and allow the pressure cooker to reach atmospheric pressure naturally. The natural equilibration allows the flavours of the foods to combine longer and make this meal an equivalent of a slow braise in terms of flavours.
    8. Open the pressure cooker, and with a large spoon, aliquot the contents into separate containers for refrigeration.

    Serving suggestions

    • During the week, I’ll take a large spoonful of lamb and eggplant and serve it with noodles or rice. One night I might also place it on top of some sourdough bread and heat it in the oven.
    • I can mix various things with the lamb and eggplant each night to keep the meals enjoyable. I’ll work that out each night.
    • This approach gives me meals that can be quickly prepared when I get home from work.
    • If I’m using noodles or rice, I’ll heat the lamb and eggplant with microwave radiation. I know some readers eschew the use of microwave radiation; I’ve read limited evidence that this form of cooking can cause damage or harm to humans[1]. In my personal and not my professional opinion, I remain happy using microwave radiation for personal use.
    • While I’d generally try to spend more time each night on a meal, I’m currently unable to, so this approach is what it is. 
    • I hope you have a good week.

    References

    1. Michalak, J., et al., Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules, 2020. 25(18).

    Photographs

    Lamb
    Shoulder of lamb
    Lamb rubbed with curry powder
    Shoulder of lamb
    Rolled boneless lamb shoulder
    Rolled boneless lamb shoulder with gravy
    Chicken with chips and gravy
    Chicken with chips and gravy
    Eggplant
    Braised lamb and eggplant
    Braised lamb and eggplant

    Endnotes

    [i] Many of the ingredients were ready to be discarded. Rather than waste them, I cooked them. This is why I like my pressure cooker. A pressure cooker can be used like an autoclave. An autoclave is used to sterilise things, like surgical equipment or media for growing microorganisms and for food. I was recently involved in a food incident involving poor food handling by a commercial catering company. It was a reminder to think about food safety. 

    [ii] Friday was a challenging day. I was mentally exhausted by the time evening came, so I decided to eat chicken and chips. Chicken from Coles. Chips from the fish shop. Gravy from a bottle. 😉

    [iii] Fifteen minutes is the standard duration for most autoclave cycles. The lamb has already been cooked, so it doesn’t need a longer cooking time. The eggplant only needs between 10 and 15 minutes. Fifteen minutes at standard pressure will kill bacteria, bacterial spores, fungi, and parasites. It will also render all viruses incompetent. I try not to use the term kill for viruses because viruses are not alive. Viruses are mobile genetic elements. Viruses are either competent or incompetent.