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Vegemite has been in the news over the last couple of weeks. Coles announced Vegemite infused snags in time for Australia Day and award-winning chef, Neil Perry, created Vegemite burgers for the Australian Open (tennis tournament).
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Yummy Lummy isn’t a site for a discussion about Australia Day and whether we should celebrate it and have a public holiday every 26 January. Suffice to say, from a food blog perspective, my interest in Australia Day is about what to eat.
With Vegemite on my mind, I thought what could I cook with this lovely paste of yeasty goodness? While I was grocery shopping on Saturday (2018-01-20) I spotted a tube of the delicious black paste and thought how I could use a tube.
While grocery shopping at Coles I bought some chicken thigh fillets and I wondered how the black gold might taste with chicken. I know it complements steak beautifully, I just wasn’t sure about chicken.
I default the energy to 500 Calories. I have no idea how many Calories are in this dish.
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I love the stuff. I can lick it off a spoon. I like it in hot water with chicken stock. I like seasoning steak and gravy with it. Of course, on toast is a given.
Yes, try just smearing it on some toast with (real) butter. Don’t trowl it on. As you get accustomed to it you can gradually get to licking it from a spoon as a snack.
Coon cheese has a great sharp taste. It’s an Australian product like the black gold and I like combining the two products whenever it’s the right thing to do.
Yes, I know that the word coon is offensive, but I’m talking about Coon cheese. It’s a brand and I want to acknowledge the brand.
I was pretty happy with the chicken. The flavour of the salty yeasty black goodness wasn’t overpowering. The chicken went nicely with the beetroot slaw with horseradish flavouring.
I’m still in the planning stages. I’ve drafted the first few episodes. I’ll start recording next month.
Quick and easy one pot roast panko chicken thigh and vegetable rice
Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.
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On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.
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If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter (there are handy sharing icons in this post). I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.
On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.
If you want to see more examples of workplace generosity please head over to another blog where I have shared three consecutive days of amazing workplace generosity.
This isn’t the first mac and cheese on Yummy Lummy, I put it in a Taco one Saturday.
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For vegan friends, here’s a vegan version from the Noob Chef.
Cauliflower soup is one of my favourite dishes because it tastes great and is easy to make. Winter is approaching and weekend soup is definitely a thing.
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Add the olive oil to a saucepan
Add the cream
Prior to serving to recipients (me) add the chopped parsley
As winter approaches this is a soup to be made again and again. If you choose, this goes nicely with a piece of bread or a roll or just on its own.
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As much as I love pumpkin soup, I really enjoy this cauliflower soup.
I’ve previously posted recipes for cauliflower soup, one had celeriac and spam while the other had Pialligo Farm bacon with Gorgonzola cheese.
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Thank you
Before I get to today, I should mention what I did last night. I left work thinking about Australia Day 2017 and what it means for me. There were also thoughts about the chicken wings I had in the refrigerator.
I decided to go with something that would fill me with saturated fat. I had a bread roll which I split and put on the bottom of a large frying pan. On this, I spread some Vegemite and then added some grated Coon cheese. On top of this typically Australian combination, I put my chicken wings and added some more grated Coon cheese.
Overnight I had some weird dreams and as I woke from sleep I pondered breakfast. I decided I’d have something green and gold for Australia Day 2017, so I went with a piece of toast slathered in golden butter, covered in Vegemite and topped with a slice of Coon cheese. To this, I added a fried egg with a golden yolk and garnished with green spring onions. I put this on a green plate.
For Australia Day 2017 lunch I had some lime and pepper chips, a Queensland mango and some lime green lime juice in a glass of water.
Did you know my favourite state is Queensland and my favourite territory is the Northern Territory of Australia?
There is a bit of a commercial tradition for lamb, to be featured so I went with a rolled boneless lamb shoulder that was slowly cooked in the oven at 150 °C (302 °F) for 2½ hours covered with aluminium foil and then 30 minutes uncovered. I also cooked a couple of spuds and served it with some peas and corn for a bit of green and gold!
This morning I went for a walk around Lake Ginninderra and had a coffee.
Hopefully, you had a good day off if you’re here in Australia. If you live outside of Australia, I hope you had a good Republic Day if you’re Indian and a great 26 January for everyone else.
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