Cabbage

Bacon and chicken spicy congee with quinoa

Posted by Gary

Bacon and chicken spicy congee with quinoa! Have you heard of such a dish? This recipe uses a pressure cooker and is quick and easy.

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Chicken and bacon spicy congee with quinoa Gary Lum
Chicken and bacon spicy congee with quinoa

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The ultimate comfort food

I think of congee as the ultimate comfort food. It’s also relatively cheap if you use a few cheap cuts of meat and it’s filling.

Recipe

Chicken and bacon spicy congee with quinoa Gary Lum
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Bacon and chicken spicy congee with quinoa
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

I broke a tooth last night gnawing some meat off a beef short rib. I need soft food. This congee is a perfect soft food. It's also a perfect comfort food. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 800 kcal
Author: Gary Lum
Ingredients
  • 1 cup Arborio rice
  • 1 cup White quinoa
  • 200 grams Chicken thigh fillets
  • 2 rashers Streaky bacon broken up
  • 1 litre Tap water
  • 1 packet French onion soup mix Sodium reduced
  • 1/2 head Cabbage sliced
  • 1 piece Star anise
  • 1 splash Soy sauce
Instructions

  1. In the vessel of a pressure cooker add the rice, quinoa and water and then stir

  2. Add the chicken and bacon and stir through

  3. Add the packet of French onion soup and stir through

  4. Add the cabbage and stir through

  5. Add the star anise on top

  6. Close the pressure cooker chamber and set to cook for 30 minutes

  7. Release the pressure once cooked and remove the lid

  8. Stir the congee and break up the chicken meat while stirring

  9. Aliquot into containers for lunch at work

  10. Serve the remainder into a shallow bowl, add the soy sauce and garnish with parsley

  11. Shoot a photograph

  12. Eat the meal

  13. Clean the dishes

  14. Start to feel quite full after the huge size of the bowl of congee eaten and feel a bit thirsty too

  15. Hope that readers like this recipe and share it on social media

Recipe Notes

If you like congee, I think you'll like this recipe. It's easy to put together and cooking in a pressure cooker makes it dead easy 

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Frequently Asked Questions

How long should you cook congee in a pressure cooker?

I’ve been asked this a few times. I don’t have a mathematical formula. What I know is that for a full chicken, Mum used to cook it for anywhere between 45 and 60 minutes. I figured for 200 grams of chicken thigh meat and some bacon, 30 minutes would be fine. In fact, I think next time I will try 20 minutes to see if there is any difference.

Do you have to use a pressure cooker?

No, not at all. In fact, I like making congee in a slow cooker too. It’s basically the same recipe except you put it in a slow cooker for 6 hours.

What other meat can you use?

Almost any meat you like although I’m not sure how fish would go. Vegetarians can use tofu if they like.

Do you have a slow cooker variation?

Yes, I do. Slow cooker pork quinoa congee.

Social media

Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

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Easter beef short ribs and breaking a tooth

Posted by Gary

Easter beef short ribs and breaking a tooth

 

Good Friday slowly roasted short beef ribs with cabbage and broccoli Easter beef short ribs Gary Lum
Good Friday slowly roasted short beef ribs with cabbage and broccoli

Beef short ribs apparently aren’t a thing on Good Friday. I’m not really sure why beef is taboo and why everyone goes for seafood. I mean I love seafood but it’s so expensive.

Continue reading →

How to make pork and cabbage soup

Posted by Gary
The Yummy Lummy Cooking for one podcast
The Yummy Lummy Cooking for one podcast
How to make pork and cabbage soup
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Click on the play button above for the audio podcast. The YouTube video is below.

Pork and cabbage soup on Canberra labour day 2016, what a great idea! A great way to use leftover slowly cooked pork shoulder.

It’s been two long weekends in a row. Not a bad thing. This weekend also marked the beginning of daylight saving in some states and the Australian Capital Territory. Getting an extra day to manage a slightly earlier start is a good thing.

The weather in Canberra has been good. On Saturday and today, we’ve had rain and overcast skies. Sunday was bright, shiny and relatively warm. I managed to get out for a walk around Lake Ginninderra and shoot a couple of photographs. I wanted to play with some new software. It seemed to produce a couple of nice pictures.

Lake Ginninderra photographs

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The cabbage soup

On Sunday, I put a boneless pork shoulder in the slow cooker and had a nice simple pork and cabbage dinner. Today I used some of the leftover pork and boiled some cabbage along with some coconut milk to make a nice soup.

What went into the cabbage soup

  • Leftover pork shoulder in bite sized chunks
  • A quarter of a small drumhead cabbage finely shredded
  • One packet of salt reduced French onion soup
  • Use a single jalapeño pepper and red chilli sliced with the seeds included
  • Two hundred and seventy millilitres of coconut milk

How to put the cabbage soup together

  1. In a large saucepan boil the cabbage and French onion soup until the cabbage is soft.
  2. Toss in the pork and bring it back to the boil for a couple of minutes to heat the pork through.
  3. Drain out most of the water and add the coconut milk and bring it to the boil and then turn down the heat and allow it to simmer for a few minutes.
  4. Ladle the soup into a large bowl and then garnish with the chillies and peppers along with some chopped chives.

How does the cabbage soup taste?

Pork and cabbage soup

It was pretty good. I thought about adding some curry powder, but the chilli and peppers added the right amount of spice while the coconut milk gave it a creamy texture.

Final words

As a kid, I didn’t like cabbage very much but as an adult, I’ve come to enjoy it as a vegetable that can absorb flavours much like pasta can. While boiling it removes the nutritional value, the fibre is still in it and it makes a great filler.

If you try this recipe please let me know what you think.

Rainbow over Lake Ginninderra

Baked salmon with creamy cabbage and Brussels sprouts plus nuts for crunch

Posted by Gary

Do you like nuts for crunch? Mouthfeel is important and the best textures are crunchy ones that’s why I like to add nuts for crunch.

Based on last night’s post about eating the same thing everyday I thought I’d go with the repetition theme and cook baked salmon again. This time I added some extra greens with Brussels sprouts. Add to that a handful of slivered almonds and pinenuts you have a great crunchy tasty dish.

Baked salmon and creamy cabbage with Brussels sprouts
Baked salmon and creamy cabbage with Brussels sprouts
Baked salmon with creamy cabbage and Brussels sprout plus nuts for crunch
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon
  • Brussels sprouts
  • Cabbage
  • Slivered almonds
  • Pine nuts
  • Dill
  • Lettuce
  • Fried shallots
  • Chili flakes
  • White wine
  • Cream
  • Grated cheese
  • Pepper
  • Butter
  • Green leaves and parsley
Instructions
  1. Rub the salmon in some olive oil
  2. Rub in some chili flakes
  3. Bake in a benchtop oven at 200 °C for 15 minutes
  4. Shred some cabbage and along with Brussels sprouts microwave for 90 seconds
  5. Sautée the cabbage and Brussels sprouts in melted butter until the cabbage is soft and has started to brown
  6. Add in some green leaves and parsley and wilt
  7. With the heat high add a splash of white wine and reduce
  8. Add some more butter and a splash of cream and reduce
  9. Add a handful of nuts
  10. Add some fried shallots
  11. Take off the heat
  12. Add some grated cheese
  13. Add some shredded lettuce
  14. Add coarsely ground black pepper
  15. Plate up and shoot a photograph
  16. Eat the meal
  17. Wash the dishes
  18. Write the recipe
  19. Blog (verb)

 

Baked salmon and creamy cabbage with Brussels sprouts
Baked salmon and creamy cabbage with Brussels sprouts
Close up of baked salmon and creamy cabbage with Brussels sprouts
Close up of baked salmon and creamy cabbage with Brussels sprouts

Do you like nuts for crunch? What’s your favourite mouthfeel?

Amazing low carb baked salmon with creamy cabbage and spinach recipe

Posted by Gary

It’s been a long day at work. I got home around 7.30 pm and tore into the refrigerator to pull out a piece of salmon. I’ve been thinking of baked salmon all day. I still hadn’t fully formed in my mind how I was going to cook it but as I got undressed it dawned on me to to use some spinach, rocket and chard leaves along with some sliced cabbage.

Salmon with creamy cabbage and spinach leaves
Salmon with creamy cabbage and spinach leaves

The texture tonight came from the nuts in the creamy sauce along with some crunch from the cabbage.

There was also texture in the skin of the baked salmon with the sticky crispy skin.

This is a dish that needs a good amount of seasoning and it brings out the flavours and textures.

Amazing low carb baked salmon with creamy cabbage and spinach recipe
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon
  • Soy sauce
  • Grape seed oil
  • Cabbage
  • Spinach leaves
  • Rocket leaves
  • Chard leaves
  • Slivered almonds
  • Pine nuts
  • Ground nutmeg
  • Chicken salt
  • White wine
  • Cream
  • Butter
Instructions
  1. Add some oil to the plastic bag containing the salmon
  2. Rub in the oil
  3. Place the salmon on a baking tray lined with baking paper
  4. Drizzle a little soy sauce on the salmon (this will create a sticky crispy layer under the skin)
  5. Bake in a benchtop oven at 200 °C for 15 minutes
  6. Slice one cabbage leaf and cook in the microwave oven for 1 minute
  7. In a frying pan add some oil and a good slice of butter
  8. Turn up the heat and add a handful of leaves and then the drained cabbage
  9. Cook the vegetables until the liquid is boiling and the water evapourates away
  10. Add a small handful of slivered almonds and pine nutes
  11. Shake in a little bit of chicken salt
  12. Shake in a little ground nutmeg
  13. With the heat on high add a splash of white wine
  14. Reduce away the white wine then add a splash of pouring cream
  15. Reduce to a sauce
  16. Pour the cabbage and leaf sauce into a bowl
  17. Add the salmon on top
  18. Shoot a photograph
  19. Eat the meal
  20. Wash the dishes
  21. Write the recipe
  22. Blog (verb)

I have another piece of salmon for tomorrow night and it may be a repeat of tonight.

I love baked salmon. Do you?