How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

 How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

I’ve cooked beef short ribs a few times this year with one memorable meal causing a molar to break which resulted in a very expensive crown to the put on the broken tooth.

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Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

I usually cook ribs slowly at a relatively low oven temperature, e.g., for about four hours at 150 °C (300 °F). With the recent purchase of my Tupperware Micro Pressure Cooker, I became keen to try a fast cooking method for beef short ribs. So far I’ve cooked lamb and pork in the pressure cooker, now it’s time for a cow to undergo sterilisation by steam (an invisible gas) under pressure. Oops, sorry, I was thinking of my pressure cooker as an autoclave again.

While slow cooking probably generates better taste and texture (mouthfeel), one thing you can be assured of with pressure cooker cooking is food safety from a microbiological perspective. A pressure cooker is really a miniautoclave and an autoclave is a giant pressure cooker, although a very complicated pressure cooker. I’ve seen very large autoclaves designed for large animal processing (sterilisation) in high containment veterinary laboratories. You could put quite a few euthanised nonhuman primates and hundred of rodents or ferrets in the thing. Larger animals need to be broken down (dissected) before processing in an autoclave. I never got to see it run a cycle but I wonder what the smell is like after the cycle is completed. I remember in the early days of my training, working in a media kitchen when the head media chef was making Robertson’s cooked meat broth, the smell was like a home kitchen.

Recipe

Beef short ribs and spicy cabbage salad Gary Lum
Print
How do I cook beef short ribs in the Tupperware Micro Pressure Cooker?
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
A quick and relatively easy recipe for getting beef short ribs cooked with fall off the bone meat that is full of smokey BBQ flavour.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 4 beef short ribs
  • 1/4 cup smokey BBQ sauce
  • 1/4 cup Worcestershire sauce
  • 2 cups beef stock
  • 1 tablespoon sesame oil
  • 1 tablespoon black bean sauce
  • 2 teaspoons chilli flakes
  • 2 teaspoons Asian chilli and garlic paste
  • 1/2 cup Whisky
Instructions
  1. Get your ribs at room temperature well before you want to start cooking
    Beef short ribs 1.4 kg $18.12 Gary Lum
  2. Put the ribs in a large zip-loc bag
    Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
  3. Also add the BBQ sauce, Worcestershire sauce, sesame oil, black bean sauce, chilli flakes, and Asian chilli and garlic paste
    Beef short ribs ready for marinading Gary Lum
  4. Seal the zip-loc bag and then massage your meat so all the sauces coat your meat as you rub it
  5. Leave your meat to sit in its juices for at least an hour
    Beef short ribs in a zip-loc bag marinading Gary Lum
  6. When you're ready to cook your meat, open the zip-loc bag and remove the contents into the Tupperware Micro Pressure Cooker and then add the beef stock and whisky

    Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
  7. Seal your Tupperware Micro Pressure Cooker to ensure a snug if not tight fit
  8. Put the pressure cooker into your microwave oven and cook on the maximum setting for 20 minutes
  9. Once the microwave oven has finished, remove the pressure cooker carefully and allow the pressure to equilibrate to your local atmospheric pressure
  10. Open your pressure cooker and carefully remove the ribs, the meat is going to fall off the rib bones so if you want to preserve the anatomical structure, be careful, if you don't care, then just remove the ribs and the meat with tongs
  11. Pull the meat apart and then serve with a salad or vegetables or on tacos or on a sandwich with real butter or in a wrap or in a meat pie
  12. Once you've prepared your meal, shoot a photograph for sharing on social media
  13. Eat your meal
  14. Wash your dishes
  15. Write the recipe
  16. Write the blog post and hope your friends share the recipe on social media
Recipe Notes

I write 500 Calories because I have no idea and 500 seems like a good round number.

Photographs

Beef short ribs soaking in smokey BBQ sauce juices

Beef short ribs 1.4 kg $18.12 Gary Lum
Beef short ribs 1.4 kg $18.12
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade.
Beef short ribs ready for marinading Gary Lum
Beef short ribs ready for marinading
Beef short ribs in a zip-loc bag marinading Gary Lum
Beef short ribs in a zip-loc bag marinading

Beef short ribs in the Tupperware Micro Pressure Cooker ready for radiation from microwaves

Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
Beef short ribs in pressure cooker ready for stock and whisky

Cooked beef short ribs after 20 minutes of steam under pressure and microwave radiation

Beef short ribs after cooking Gary Lum
Beef short ribs after cooking

Pulled beef short rib meat with cabbage salad

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

Questions and answers

Do you prefer slow or fast cooking?

I much prefer the taste and texture (mouthfeel) of slowly cooked joints of meat, however, cooking meat with steam under pressure is so quick, so thorough and so microbiologically clean, it’s hard to go past it as a method for cooking meat with a lot of touch sinewy connective tissue.

Are you sponsored by Tupperware®?

No, I’m not sponsored by anyone. I have recently bought quite a few Tupperware products because a friend at work has recently become a Tupperware consultant. When I was younger I had a bit of Tupperware and knew the quality of the products to be very good.

If Tupperware wants to sponsor me, they can get me via the contact page.

Is this a low carb meal?

Not really, the BBQ sauce and other sauces have high quantities of sugar and other carbohydrates in them. That said, I deliberately didn’t do anything with the juice left behind. I could have kept it, reduced it and made a sauce or gravy, but life’s too short for that, and I want to lose weight.

The final verdict

It was good 👍

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Curry lamb in a Tupperware® Pressure Cooker

Fast pork rashers and stir-fried cabbage salad

BBQ beef short ribs

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Sichuan dipping sauce

Sichuan dipping sauce

I’ve taken this recipe from My Recipes with some minor modifications. If you want to get the backstory about why I made this sauce check out the story at My thoughts and stuff | A story about Sichuan dipping sauce.

Jump to RecipePhotos Questions

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Sichuan cuisine

Despite being of Chinese heritage I know next to nothing about Chinese cuisine. I mean, Mum cooked us Chinese meals when we were kids and all I knew was they were Cantonese creations but I really have no idea about what distinguishes the various Chinese cuisines. I just know that I like eating almost all the various Chinese foods I’m fed.

I had to look up what Sichuan cuisine to see what it’s about. The key seems to be the Sichuan peppercorn. I also learnt that the spelling of Sichuan varies and can be Szechwan, Szechuan and also Chuan.

Recipe

Sichuan dipping sauce poured hot from the saucepan Gary Lum
Print
Sichuan dipping sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
I have no idea how well this approximates the McDonald's Rick and Morty McNuggets Sichuan dipping sauce
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
Ingredients
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon brown malt vinegar
  • 1/4 cup tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian chilli-garlic sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground ginger
Instructions
  1. Combine the dark brown sugar and brown malt vinegar in a small saucepan
  2. Cook over medium heat, whisking occasionally, until sugar dissolves
  3. Add tomato sauce, soy sauce, chilli-garlic sauce, onion powder, and ginger
  4. Cook, whisking constantly, until well combined and thickened for about 5 minutes
    Sichuan dipping sauce in the saucepan Gary Lum
Recipe Notes

I have no idea how many calories so I just put 500 Calories. This recipe has been modified from My Recipes

 

Rather than McDonald’s McNuggets, I thought pork rashers would go well with the dipping sauce. I cooked the rashers in a hot (200 °C/400 °F) oven for one hour. I then cut the rashers up into bite-sized pieces.

Photographs

Making the Sichuan dipping sauce

Sichuan dipping sauce in the saucepan Gary Lum
Sichuan dipping sauce in the saucepan

Allowing the Sichuan dipping sauce to cool

Sichuan dipping sauce poured hot from the saucepan Gary Lum
Sichuan dipping sauce poured hot from the saucepan

Getting the pork rashers ready

Pork rashers ready for the oven Gary Lum
Pork rashers ready for the oven

The final presentation

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Questions and answers

Do you like Rick and Morty?

I really don’t know enough about Rick and Morty. I know it’s a popular cartoon in North America. I’ve watched a few YouTube videos. It’s pretty funny, I’ll have to explore if it’s available on Netflix Australia. The whole thing about Rick and Morty and Sichuan dipping sauce isn’t all that clear to me. Apparently, fans went crazy over the stuff.

Do you like Sichuan cuisine?

I’ve only ever had one really Sichuan dish and that was at a now non-existent restaurant in Barton, Canberra. The meal was amazing and the effect of the Sichuan peppercorns on my taste buds and salivary glands was amazing. I hope I get to try genuine Sichuan cuisine again.

How was the Sichuan dipping sauce?

It was nice. I didn’t consume all of it. I only dipped a little of the pork in because I’m trying not to overdo the sugar at the moment. The Sichuan dipping sauce is not exactly part of a low carb way of life.

What inspired this dish?

If you check out My thoughts and stuff you’ll discover it’s my fandom of Mouthy Broadcast.

Last thoughts

Get some of this sauce into you!

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Fast pork rashers and stir-fried cabbage salad

Fast pork rashers and stir-fried cabbage salad

Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight. On Sunday evening I used the microwave oven-safe pressure cooker for the first time to make a lamb curry. It worked out well.

Jump to Recipe Photos Q&A

Fast pork rashers and stir-fried cabbage salad Gary Lum
Fast pork rashers and stir-fried cabbage salad

Tonight I have some pork rashers which I will cook in the pressure cooker and serve with a salad made with cabbage, celery and other vegetables and fruit (tomato).

Recipe

Fast pork rashers and stir-fried cabbage salad Gary Lum
Print
Fast pork rashers and stir-fried cabbage salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 5 Pork rashers diced
  • 1 cup Cabbage shredded
  • 2 Green beans sliced
  • 2 sticks Celery sliced
  • 2 Bird's eye chillies sliced
  • 1 bunch Pak choi sliced
  • 1 tomato diced
  • 1 tablespoon Black bean sauce
  • 1 tablespoon Sesame oil
  • 2 cups Chicken stock
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons chilli flakes
  • 2 tablespoons sunflower seeds
  • ¼ cup cream
  • 1 tablespoon crushed ginger
  • 1 tablespoon crushed garlic
Instructions
  1. In the Tupperware® Micro Pressure Cooker add the diced pork rashers along with the ginger, garlic, stock, sesame oil, black bean sauce, salt, pepper and chilli flakes
    Pork rashers in Tupperware® Micro Pressure Cooker Gary Lum
  2. Cook in the microwave oven at 900 Watts for 15 minutes
  3. When it has finished in the microwave oven remove the Tupperware® Micro Pressure Cooker and allow it to reach ambient atmosphere
  4. When the pressure has normalised remove the pork pieces and drain
  5. In a wok, add a good nob of butter and wait until it begins to foam then add the tomato, cabbage, celery, green beans, bird's eye chillies, and pak choi
  6. Stir-fry the vegetables
  7. After the tomato has softened add the pork rashers and stir together
  8. Add the cream to form a sauce
  9. Serve in a bowl and garnish it if you like with something green to make it look appetising
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope friends will share it on social media
Recipe Notes

I've written 500 Calories because I have no idea

Photographs

Photograph of the Tupperware® Micro Pressure Cooker

Tupperware® pressure cooker Gary Lum
Tupperware® pressure cooker

Photograph of diced pork rashers in the pressure cooker

Pork rashers in Tupperware® Micro Pressure Cooker Gary Lum
Pork rashers in Tupperware® Micro Pressure Cooker

Photograph of the finished dish

Fast pork rashers and stir-fried cabbage salad Gary Lum
Fast pork rashers and stir-fried cabbage salad

Questions and answers

How did it taste?

It was bloody amazing

How long do you normally cook the pork rashers for?

Usually one hour so this made a big difference and the pressure cooker is easier to clean

Do you prefer the rashers roasted or fast-braised like tonights?

I like them roasted because then the skin crackles but this fast-braising in a pressure cooker is more convenient.

Final verdict

This fast pork rashers and cabbage salad meal is a winner. It’s quick and easy to put together and a great meal for one person.

Curry lamb in a Tupperware® Pressure Cooker

Curry lamb in a Tupperware® Pressure Cooker

A few weeks ago I did a review of the Tupperware® FusionMaster Mincer. At a recent Tupperware® party I attended I purchased a Tupperware® Micro Pressure Cooker. A pressure cooker that can work in a microwave oven.

Jump to Recipe Photos Questions

Lamb red curry in coconut cream Pressure cooker Gary Lum
Lamb red curry in coconut cream

With my recent weight loss endeavours, this product will come in handy for making quick meals that would otherwise take hours of low slow cooking.

Tonight I made a simple lamb curry with lamb forequarter chops. I do have an electric cooker as well as a traditional stovetop cooker but cleaning them is always a hassle. This Tupperware® Micro Pressure Cooker is dishwasher safe and I’m looking forward to using it a lot for all sorts of dishes.

Recipe

Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum
Print
Curry lamb in a Tupperware® Pressure Cooker
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A simple lamb curry made with lamb forequarter chops on a bed of shredded cabbage that has been infused with curry flavours and coconut cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 2 lamb forequarter chops
  • 1 cup cabbage shredded
  • 2 cups chicken stock
  • 2 tablespoons red curry paste
  • 2 tablespoons ginger crushed
  • 1 tablespoon garlic powder
  • 270 mL Coconut cream
  • Lemon juice
  • Lemon zest
  • Green beans sliced
  • Spring onions sliced
  • 1 teaspoon black pepper
  • 1 teaspoon cooking salt
  • 1 Tomato
  • 1 tablespoon Chilli flakes
  • 1 bunch Pak choi
  • 1 tablespoon Low salt low sugar peanut paste
Instructions
  1. Cut the cabbage into thin strips and lay on the bottom of the pressure cooker vessel
    Pak choi, cabbage and tomato Pressure cooker Gary Lum
  2. Place the lamb forequarter chops on the cabbage
  3. Add the stock and then the curry paste, ginger, garlic powder, green beans, spring onions, black pepper and salt
    Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum
  4. Seal the pressure cooker as per the manufacturer's instructions
  5. Place the pressure cooker into the microwave oven and cook on high for 20 minutes
  6. Wait for the pressure cooker chamber to reach ambient pressure and carefully remove the lid
  7. Decant the cabbage and lamb into a wok and heat so that the accompanying liquid in the transfer reduces and intensifies the flavours
  8. Add the coconut cream and bring to a simmer
  9. Add the peanut paste and stir in to help thicken the coconut cream

  10. Be careful not to split the coconut cream
  11. Add the lemon zest and lemon juice
  12. Plate up in a bowl and garnish
  13. Shoot a photograph
    Close-up Lamb red curry in coconut cream Pressure cooker Gary Lum
  14. Eat the meal
  15. Write the recipe
  16. Write a blog post and publish hoping readers will share the recipe on social media
Recipe Notes

The Tupperware® Micro Pressure Cooker is a great tool

 

Photographs

Photograph of the Tupperware® Micro Pressure Cooker

Tupperware® pressure cooker Gary Lum

The vessel has a 2 L capacity and requires a minimum of 150 mL/10 minutes of cooking time. The maximum cooking time is 30 minutes in a 900 W Microwave oven.

Cabbage and tomato Pressure Cooker Gary Lum Pak choi, cabbage and tomato Pressure cooker Gary Lum Lamb forequarters, cabbage, pak choi and tomato Pressure cooker Gary Lum Curry lamb ready for the microwave oven in the Tupperware® Micro Pressure Cooker Gary Lum

Photograph of curry lamb

Close-up Lamb red curry in coconut cream Pressure cooker Gary Lum
Close-up Lamb red curry in coconut cream

Questions and answers

What’s your favourite piece of Tupperware®?

I thought the FusionMaster Mincer was, but I’m really taken with the small microwave oven safe food containers which I use to take leftovers to work and reheat in the work microwave oven.

Yuk biang in Tupperware® Pressure cooker Gary Lum
Yuk biang in Tupperware®

What’s your favourite pressure cooker recipe?

Chicken congee I reckon. That said, I reckon I’ll be trying lamb shanks soon.

Are you worried about safety with pressure cookers?

Yes, I’ve seen them explode and I’m aware of the deadly force associated with an exploding pressure cooker not to mention the mess that one can create.

How to make nude wonton soup and hairy melon?

How to make nude wonton soup and hairy melon?

So, if you’ve been following on in My Thoughts and Stuff I’ve been making efforts to lose weight. I’ve stopped eating bread, pasta and rice. Mum and Dad told me they recently made wonton for a dinner party and it gave me a real hunger for wonton. The problem is the wrapping. So I thought my best compromise would be to make nude wonton. Just to be clear, making nude wonton doesn’t require me to be unclothed while making it!

Jump to Recipe Photos Questions

How do you like your hairy melon?

Hairy melon

Recipe

Nude wonton and hairy melon Gary Lum
Print
How to make nude wonton and hairy melon?
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
This is basically wonton soup without the wrapping. I also cooked some hairy melon in some chicken stock. I know Mum makes her stock from scratch but life's too short for all that mucking around.
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 500 g Pork mince
  • 30 mL Black bean sauce
  • 500 g Raw banana prawns
  • 30 mL Soy sauce
  • 10 mL Sesame oil
  • 2 teaspoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon White Pepper
  • 1 teaspoon Black pepper
  • cup Scotch whisky
  • 2 tablespoons Cornflour
  • 2 Eggs beated
  • 1 Spring onion sliced finely
  • 1 can Water chestnuts chopped roughly
Instructions
  1. Remove the skin from the pork rashers, cut into pieces and then mince in my Tupperware® FusionMaster mincer

    You can use a food processor or an old-fashioned mincer if you have one

    Tupperware® FusionMaster Mincer and minced pork and prawns Gary Lum
  2. Peel the raw banana prawns and mince some with the pork and cut into small pieces the rest

    Keep the prawn heads and shells for stock or put them in a communal rubbish bin so all your neighbours can share the joy of prawn waste in the warm weather for days on end

  3. Wash and peel your hairy melon and then slice

    Handle your hairy melon gently

  4. Slap the pork into a bowl a few times (my Mum reckons this makes a difference)


    If you're not used to slapping your pork, ask someone who does it regularly

  5. Combine everything (including the whisky) and slap around again (again Mum reckons this is helpful)


    Yep, keep slapping your pork

    Nude wonton ready for mixing Gary Lum
  6. Shape into balls


    Make the balls the size you like

  7. Prepare a stock, preferably with pork bones, e.g., ribs and green Asian vegetables, preferably nice hairy melons
    Cooking nude wonton and hairy melon Gary Lum
  8. Cook for about five minutes per batch
  9. Serve with some of the stock in a bowl
    Nude wonton and hairy melon Gary Lum
  10. Serve with Chilli sauce and soy
  11. Shoot lots of photographs
  12. Eat with a big smile on your face
  13. Do the dishes
  14. Write a blog post
Recipe Notes

This is a delicious meal and you'll have enough leftover for steamed pork loaf the following day.

Photographs

The finished meal in a bowl

Nude wonton and hairy melon Gary Lum
Nude wonton and hairy melon

Photo gallery

This is a gallery of photographs. Click on one of the thumbnails and then scroll through and view each photograph so you can see the steps I took to cook this meal.

Questions and answers

How is the weight loss going?

So far I’ve lost nearly 2 kilograms. It’s been okay so far. I need to continue along this path. I know I tend to eat more on weekends, I just need to be careful.

Is nude wonton as good as clothed wonton?

Well, in my opinion, yes it is. As much as it’s nice to slurp noodles and wrapped wontons, this way I can eat as many as normal but without feeling bloated and full afterwards.

What else can you do with the leftover wonton filling?

You can steam it which is what I will do tomorrow night. Ordinarily, I would eat it with rice but I’ll wrap it in lettuce leaves and enjoy it that way.

How do you prepare hairy melons?

I peeled a nice handful sized hairy melon and cut it into 1 cm thick slices. I simply added the hairy melon slices to the boiling stock. If you’ve never savoured a nice hairy melon I suggest you try one or two.

Could you cook nude wonton while being nude?

Yes, but you need to be careful. There’s a lot of knife work and a lot of boiling water. You don’t want to injure your delicate bits.

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Best salad ever Scallop and chilli bacon salad

Best salad ever

Jump to Recipe Photos Questions

This has to be the best salad ever made by my hands. By eating salad, I’m trying to lose weight by also not adding any sugar and cutting back on bread, pasta and rice. I know scallops are a bit extravagant, but it is the weekend and 100 g cost me $3.40. It was the chilli bacon though which made my mouth feel like there was a party going on.

Weight loss

I’m not exactly losing much weight but I am feeling better and my trousers certainly feel better. I can wear my favourite belt without using the special holes. At least I look thinner now than I did 15 years ago.

I have no idea if I can get back down to 77 kg but I hope before Christmas I can wear trousers one size smaller.

Recipe

Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies Gary Lum
Print
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This was a terrific salad which was bursting with flavour. I cut up three rashers of streaky bacon and spread the pieces out on a baking tray. I added a good layer of chilli flakes and freshly cracked black pepper as well as some dried Italian herbs. I put the tray into an oven at 200 °C for 20 minutes and allowed the bacon to cool on some absorbent paper. I cooked the scallops by placing them into a ceramic dish and adding two good slabs of salted butter. I added some chilli flakes to the butter and scallops. I put the dish into an oven at 200 °C for 5 minutes. The salad was made from shredded CoS lettuce and Savoy cabbage, along with cut green beans, spring onions, bird’s eye chillies and crumbled blue cheese. I dressed the salad with Donkey sauce. I added the bacon pieces and mixed them through the salad and then plated the salad. I added the scallops and spooned over some of the melted chilli butter.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 250 kcal
Author: Gary Lum
Ingredients
  • 3 rashers Streaky bacon
  • 100 g scallops
  • Chilli flakes
  • 2 Bird's eye chillies
  • Savoy cabbage
  • Cos lettuce
  • 1 Green bean
  • Dried Italian herbs
  • Spring onions
  • 100 g Blue cheese crumbled
  • Donkey sauce
  • Salted butter
Instructions
  1. Cut three streaky bacon rashers into thin cross-rasher slices
  2. Spread the bacon pieces onto a baking sheet and add some chilli flakes, dried Italian herbs and freshly cracked black pepper
  3. Cook the bacon in an oven at 200 °C for 20 minutes and allow the bacon to cool on absorbent paper after it has come out of the oven
  4. In a small ceramic dish place the scallops making sure they are separated and some nobs of butter with some chilli flakes generously sprinkled on top
  5. Cook the scallops and butter in an oven at 200 °C for 5 minutes and allow the scallops to cool and continue to cook in the butter while preparing the rest of the salad
  6. Shred the Savoy cabbage and Cos lettuce and put into a mixing bowl
  7. Slice the green bean and add to the mixing bowl
  8. Thinly slice the Bird's eye chillies and add to the mixing bowl
  9. Slice the Spring onions and add to the mixing bowl
  10. Crumble in the Blue cheese to the mixing bowl
  11. Add a couple of tablespoons of Donkey sauce and mix everything in the mixing bowl
  12. Add the room temperature chilli bacon and mix
  13. Plate up on a plate and then add the scallops
  14. Spoon over some of the melted chilli butter for an added flavour addition
  15. Shoot a few photographs and post to Instagram, Facebook and Twitter
  16. Eat the best salad ever
  17. Wash the dishes
  18. Write the recipe
  19. Write a blog post and hope my friends share on social media
Recipe Notes

The Donkey sauce recipe can be found elsewhere on Yummy Lummy. I hope you like it.

Photographs

The whole plate

Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies Gary Lum Best salad ever
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies

A close-up

Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies Gary Lum Best salad ever
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies

Questions and answers

What made this the best salad ever?

It was a chilli flakes cooked into the bacon and also into the scallops and butter. I think I can add chilli flakes to almost everything I eat. I might even add them to ice cream I reckon.

What’s it like having a party in your mouth?

I really like spicy foods that aren’t eye-watering hot. When I was in New Delhi earlier this year, every meal was spicy but the food wasn’t uncomfortably hot. I love that spicy sensation in my mouth.

What else made this salad memorable?

The crumbled Blue cheese added a creaminess which complemented the chilli really nicely. Not to mention the Donkey sauce which can be used on burgers and ribs.

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The ultimate Brussels sprouts and bacon dinner

3 delicious low carb meals

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How to make a bacon and egg pie

 

Product Review Tupperware® FusionMaster System Mincer | Nude beef and blue cheese burger recipe

This is a review of the Tupperware® FusionMaster System Mincer.

I’m also sharing a recipe for nude beef and blue cheese burgers.

Jump to Recipe Photos Q&A

Tupperware®

A friend at work has recently become an agent for Tupperware® and I’ve made a few purchases, one of them being the FusionMaster System Mincer. With the increase in the cost of good cuts of beef, I’ve been buying more beef mince over the last few years. That said, beef mince isn’t always the cheapest either. I’ve been thinking about buying a beef mincer so when I saw the FusionMaster System Mincer in the Tupperware® catalogue I thought I should buy it. The unit cost $AUD149. It’s not cheap, and I’m sure I could find a cast iron mincer in a kitchen supply shop but I’ve long respected the Tupperware® brand and feel comfortable with the quality of the product.

The suction foot on the unit is sturdy and when using it I didn’t feel like it would slip even when cranking the handle became difficult. All the plastic components are easy to clean in warm soapy water. The blue cheese, beef fat and muscle fibres all came away easily with a little water and wiping with a sponge. The unit assembly is easy and everything clicks into place with a firmness you’d expect from a high-quality product.

Recipe

Nude beef and blue cheese burgers

Home minced blue cheese burger with tomato and lettuce Gary Lum
Print
Nude beef and blue cheese burger
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
I put about 500 g of chuck steak and 100 g of blue cheese through my new Tupperware® FusionMaster System Mincer and made enough for four burgers.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 500 g chuck steak
  • 100 g Blue cheese
  • 1 teaspoon chilli flakes
  • Cos lettuce leaves
  • 1 Tomato sliced
Instructions
  1. Cut the steak and cheese into thick strips and prepare the mincer
    Tupperware® mince grinder Gary Lum
  2. Mince the steak and cheese together so both are well mixed together
    Home minced beef and blue cheese in Tupperware Gary Lum
  3. Save half of the minced beef and cheese in a Tupperware® freezer container for another day
  4. Make two flat burger patties and place them on a baking sheet lined with baking paper
  5. Sprinkle on top some chilli flakes
  6. Cook in a bench top oven at 200 °C for 20 minutes
  7. Allow the burgers to rest for about 5 minutes on absorbent paper
  8. Serve with lettuce and tomato
  9. Shoot a photograph
  10. Enjoy the burgers
  11. Write the recipe
Recipe Notes

I was pretty impressed with the Tupperware® FusionMaster System Mincer.

 

Photographs

The Tupperware® FusionMaster System Mincer

Tupperware® mince grinder Gary Lum
Tupperware® mince grinder

The chuck steak and blue cheese mince

Home minced beef and blue cheese in Tupperware Gary Lum
Home minced beef and blue cheese in Tupperware®

Nude beef mince and blue cheese burgers

Home minced blue cheese burger with tomato and lettuce Gary Lum
Home minced blue cheese burger with tomato and lettuce

Questions and answers

Why is meat so expensive in Australia?

I suspect the good quality meat is exported and the less quality meat is kept onshore and sold at an inflated price to maintain the profits, not for farmers and primary producers but for the intermediaries in the food chain.

Why the “nude” burgers? Where’s the bread?

I’m trying to lose weight and I’ve noticed that bread, pasta and rice make me feel bloated.

What else will you use the mincer for?

I’m going to try lamb, pork, chicken and turkey meat. I may also add prawns to pork mince so I can make some nude Chinese meatballs. I wonder how water chestnuts will go through the mincer.

I’d love it if you sign up and subscribed for each new post from Yummy Lummy.

Brodburger Broddeluxe with blue cheese Canberra Glassworks

3 delicious low carb meals

Curry prawns with pork beef mince balls

German Fluff

 

Food highlights from the 2017 National Clubs Gymnastics Carnival

I recently attended the 2017 National Clubs Gymnastics carnival in Bendigo to watch Miss 16 compete for Delta Brisbane. I wrote a description of the drive to Bendigo and back to Canberra on my other blog, viz., My Thoughts and Stuff.
This post will be a review of the food I ate on the trip.

The drive from Canberra to Bendigo

Google Map

Here is a map of my drive from Canberra to Bendigo. You can click on the place markers and get information including photographs from my journey.

Vanilla slice number 1 at Holbrook

Read my review

This vanilla slice wasn’t too bad. The custard was quite firm though and a little too gelatinous. The icing was nice, not too sweet and the pastry was crispy without being hard or tough.
It went down well with a cup of black tea.

Vanilla slice at Holbrook Bakery Gary Lum
Vanilla slice at Holbrook Bakery with a cup of black tea

Yatala Pies vanilla slice fail

 

Pork belly in Wangaratta

Read my review

I can highly recommend Cafe Derailleur in Wangaratta. For lunch, I enjoyed a dish of caramelised pork belly with an Asian slaw salad. To wash it down I had an apple, pear, lime and ginger juice.
Get yourself there and try out the menu.

Caramelised pork belly and coriander salad with apple ginger and lime juice Gary Lum
Caramelised pork belly and coriander salad with apple ginger and lime juice

A pot of tea with a lamington

Read my review

Even though I tend to go for vanilla slices, when I reached the Violet Town Cafe there were no vanilla slices left. The lamingtons looked good so I asked for one with a pot of black tea.
The lamington was perfect. The cake wasn’t too dry or moist, there was just enough coconut and it was coated nicely without too much loss.
Some friends on social media asked about jam. Nope, there was no jam in this lamington.

Lamington and tea at Violet Town Café Gary Lum
Lamington and tea at Violet Town Café

A really nice peppercorn sauce can overcome a tough steak

Read my review

I had dinner on the first night at the Lake View Hotel which is a few minutes walk down the road from the Comfort Inn Julie-Anna.
I asked for the scotch rib fillet cooked rare with a peppercorn sauce, hand cut chips and broccolini. The sauce was amazing. I love a fiery peppercorn sauce that makes my mouth feel like there’s a party going on between my lips. The steak itself was okay in terms of flavour but it was a bit tough.

Scotch fillet steak with peppercorn sauce served with chips and broccolini Gary Lum
Scotch fillet steak with peppercorn sauce served with chips and broccolini

A signature omelette at the Comfort Inn Julie-Anna

Read my review

You can read more about how I feel about my accommodation on my other blog (referred to above).
My first breakfast in the motel’s restaurant was a delicious omelette.

Julie-Anna’s omelette with cheese, bacon, red onion, mushroom and spinach Gary Lum
Julie-Anna’s omelette with cheese, bacon, red onion, mushroom and spinach

A so-called Chinese platter with a touch of the subcontinent

Read my review

While Miss 16 was travelling from Brisbane to Bendigo via Melbourne, I visited the Golden Dragon Museum which celebrates Bendigo’s significant Chinese heritage.
I took lunch at the end of my visit at the museum’s restaurant. I chose the Chinese platter which consisted of a deep fried dim sim, prawn crackers, a char siu bao, a deep-fried spring roll and a couple of samosas which I don’t think of as Chinese. This was all served with some Plum sauce which a dear Chinese friend tells me would never be served with a proper Chinese meal.
What can I say? It was a plate of deep fried tasty snacks plus a pork bun. It filled a hole in my belly.

Chinese platter with plum sauce at Bendigo’s Chinese dragon museum Gary Lum
Chinese platter with plum sauce at Bendigo’s Chinese dragon museum

I’ll never be vegan, I love a meaty pizza with extra anchovies

Read my review

I planned on Saturday night to watch the North Queensland Cowboys play against the Sydney Roosters in the second preliminary final of the National Rugby League’s 2017 season. I needed footy food. Pizza!
I had walked past Luchiano Pizza & Pasta the night before on the way to the Lake View Hotel. I looked up Luchiano Pizza & Pasta online and discovered I could order online so I paid for a meat lover’s pizza with extra anchovies. It was delicious. I’d happily eat another one.

Meat lovers' pizza Gary Lum
Meat lovers’ pizza

Smashed avo with poached eggs and Hollandaise sauce

Sunday breakfast in the Comfort Inn Julie-Anna restaurant was some nice smashed avocado with poached eggs and Hollandaise sauce. I think I inhaled it. It was really good.

Poached eggs and avocado with Hollandaise sauce Gary Lum
Poached eggs and avocado with Hollandaise sauce

Gymnastics means gems

Read my review

The tuck shop at the Bendigo Stadium is pretty good and well appointed. They do potato gems (tater tots) with or without gravy. Potato gems are perfect for watching gymnastics.

National Clubs Gymnastics Carnival means Potato gems Gary Lum
National Clubs Gymnastics Carnival means Potato gems

A delicate belly means a light dinner, how about a salad?

As I left Bendigo Stadium on Sunday afternoon I started experiencing some intense intestinal colic. I thought I should still eat so I went to the Lake View Hotel and asked for a Caesar salad.
The salad was delightful with nice long anchovy strips and a poached egg encased in a crumbed shell. The Caesar dressing was just a thin coating on really crispy lettuce leaves and the bacon was crispy as were the croutons.
The colicky bowel pains continued into the night and finally disappeared at 3 am.

Caesar salad with anchovies and a crumbed poached egg at the Lake View Hotel Gary Lum
Caesar salad with anchovies and a crumbed poached egg at the Lake View Hotel

Helsinki, Finland

Bacon and eggs of course

For my final Bendigo breakfast, I enjoyed crispy bacon, poached eggs and Hollandaise sauce. Breakfast of champions.

Bacon and eggs with Hollandaise sauce on Sourdough Gary Lum
Bacon and eggs with Hollandaise sauce on Sourdough

You had one job Bendigo Stadium tuck shop, one job!

After watching Miss 16 compete in the finals I went to the tuck shop to enjoy some potato gems. They had run out. There were none left. How could this be? I was disappointed. I had to make do with hot chips.

Hot chips 🍟 while watching gymnastics Gary Lum
Hot chips 🍟 while watching gymnastics

Crumbed steak and a delicious dessert

On my final night in Bendigo, I dined in the Comfort Inn Julie-Anna restaurant. I chose the crumbed steak with pepper sauce, chips and greens. I love crumbed steak, especially with a nice sauce. When the steak has been well seasoned and tenderised, the crumbed coating adds so much extra to the mouthfeel.

Crumbed beef with chips and pepper gravy Gary Lum
Crumbed beef with chips and pepper gravy

For dessert, I chose the blueberry ice cream sundae with white chocolate and honeycomb. This was a great dessert. I had neglected dessert while in Bendigo so this was a great finish to my trip.

Fruit sundae with white chocolate and honeycomb Gary Lum
Fruit sundae with white chocolate and honeycomb

When a dunny stop turns into first breakfast

Google Map

Here is the map of my drive from Bendigo to Canberra. You can click on the place markers and get information including photographs from my journey.

My belly was still a little delicate so I made sure that I took regular breaks on the drive north from Bendigo to Canberra.
My first stop was in Murchison which is about an hour out of Bendigo. After the toilet stop I went into the Murchison Bakery & Tearoom. As I entered I noticed in the display case some nice looking apple turnovers. I asked for one along with a cup of coffee.
The apple turnover was delicious. I’d happily eat another from the Murchison Bakery & Tearoom.

Apple turnover and coffee in Murchison Gary Lum
Apple turnover and coffee in Murchison

Read my review

Yes, I’m a Hobbit, I need second breakfast

Read my review

A short drive from Murchison is Benalla and Hide’s Bakery. I love this place. I felt the need for second breakfast so I asked for some toasted raisin bread and a coffee. This would have to be the best raisin bread I’ve ever tasted. It was so light and pillowy. It had a magnificent combination of fruit and flavour.
Before I left I also picked up a vanilla slice which I enjoyed for morning tea at a truck stop northbound on the highway.

Raisin toast and coffee at Hide's Bakery Benalla Gary Lum
Raisin toast and coffee at Hide’s Bakery Benalla
Vanilla slice from Hide’s Bakery in Benalla eaten at a truck stop northbound near Glenrowan Gary Lum
Vanilla slice from Hide’s Bakery in Benalla eaten at a truck stop northbound near Glenrowan

No trip is complete without a meat pie, or better yet, a potato pie!

Read my review

The driving conditions were great and it didn’t take long to get to Henri’s Wodonga Bakery which is the destination I had planned for lunch.
I really like this bakery. It is well appointed and has everything you could want in a bakery including pink icing vanilla slices.
I decided on a potato pie with bacon bits sprinkled on the mashed potato. It was delicious and a perfect lunch on a road trip.

Potato pie from Henri’s Bakery in Wodonga Gary Lum
Potato pie from Henri’s Bakery in Wodonga

No tucker in Tarcutta

I did stop in Tarcutta for a dunny break but I wasn’t hungry so there was no tucker in Tarcutta.
That’s about it. When I got back to the flat I made a salmon and salad dinner which I really needed after so many high meat and sweet food and a general lack of vegetables.

Baked salmon with salad Gary Lum
Baked salmon with salad

Other posts you may enjoy

The three best vanilla slices of my road trip to Bendigo

Cheesy chicken nuggets and potato gems

Delicious panko chicken thigh with avocado rice and potato gems

Chicken thigh schnitzel, potato gems and panko prawns with mashed potato and gravy

How to make a Garlo’s lean beef pie taste better

 

How to make a Kransky battered sav?

Kransky battered sav

I’ll explain the origin story of this Kransky battered sav in my other blog. Suffice to say this is part of a food challenge from some work colleagues.


Battered sav origin story at My Thoughts and Stuff


Jump to Recipe Photos Q&AMedical Fun Facts

Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce

Recipe

Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
Print
How to make a Kransky battered sav with Japanese and Korean tones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
How to make a Kransky battered sav with Japanese and Korean tones. A fusion food challenge to beat them all.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 2 Kransky sausages
  • 1/2 cup Self raising flour
  • 3 tablespoons Plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 cup Water
  • 2 Eggs lightly beaten
  • 3 tablespoons Chilli flakes
  • 10 centimetres Wasabi from a tube
  • 3 tablespoons Aioli
  • 2 tablespoons Kim chi
  • 3 tablespoons Tomato sauce
  • Coleslaw
Instructions
  1. Heat some vegetable oil in a wok and get it to 180 °C
    Vegetable oil Gary Lum
  2. Shaft a Kransky sausage up its clacker with a skewer
  3. Combine the chilli flakes, flours, bicarbonate of soda, water and the egg and process with a stick blender until it is smooth

  4. Dip the Kransky sausage into the batter and cover it, make sure it's a nice thick batter that covers the full length of the big thick sausage
  5. Gently placed the coated sausage into the hot oil and cook for about 2 minutes
  6. Remove the big thick gnarly battered sausage from the oil and place on absorbent paper towel
  7. Reapply the thick gooey batter to the already coated sausage and then cook again
  8. Cook for a further 2 minutes and then allow to rest for a few minutes
  9. Serve with some Kim chi, wasabi aioli (made by adding some wasabi to aioli) and tomato sauce along with some coleslaw

  10. Shoot a photograph
  11. Eat these big thick sausages and dip liberally into the various sauces
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope readers share this post on social media
Recipe Notes

I hope you enjoy this fusion of European, Japanese and Korean fare.

Photographs

Kransky in the delicatessen at Coles

From Coles Westfield Belconnen

Kransky sausages Gary Lum
Kransky sausages

Kim chi from the Asian grocery store

From Angkor Wat in Belconnen

Kim chi Gary Lum
Kim chi

Finished plate ready for tea

Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce

Questions and answers

Why do you like battered savs?

Well, I mean who wouldn’t love a battered sav. A battered sav is an iconic Australian food much like a meat pie or a vanilla slice.

Is the battered sav a euphemism for anything?

Well of course it is. It wouldn’t be Australia if we didn’t imply a sexual aspect to something so phallic.
The best example of this was made famous by Roy and HG.

If you want more from Roy and HJ check out their new podcast. I listen to them every Saturday evening.

Why the Kim chi?

I was describing the food challenge to a friend at Canberra Hospital and Health Services on Friday and she suggested Kim chi rather than sauerkraut.
If you want more about the origin story, please head over to My Thoughts and Stuff.

Medical Fun Facts

A new show drops at 7 pm on Monday 11 September 2017 (Canberra time). This week’s show is about hæmaturia or blood in your urine.

Click on the thumbnail above and you'll be taken to the show notes. It will be available after the show drops. Gary Lum
Click on the thumbnail above and you’ll be taken to the show notes. It will be available after the show drops.

Other posts you may enjoy

Blogger Recognition Award for Yummy Lummy