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How to make super green pea and ham soup | Yummy Lummy

Posted by Gary

I’ve made some really fart worthy pea ham soup for Yummy Lummy before but the focus in this recipe is to get it to look green and taste good too. My previous attempts have focussed on the taste and flavour [My first go http://yumlum.co/2k2oA4Z and then the repeat a week later http://bit.ly/2ki5w0c] but they ended up looking a yellow-brown colour.

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Super-green Pea ham soup made by Gary Lum
Super-green Pea ham soup

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Pea and ham soup with an emphasis on the green | Yummy Lummy

This recipe is about two things, flavour and looks. I wanted the soup to be green rather than a yellow-brown like my previous attempts.

  • 1 Ham hock
  • 500 g Green split peas
  • ½ Potato ((small cubes))
  • ½ White onion ((diced))
  • 500 g Frozen peas
  • 2 L Chicken stock
  1. Wash the split peas and empty them into the slow cooker chamber.
  2. Add the onion, cubed potato and the packet of frozen peas.
  3. Place the ham hock on top of everything and then pour in 2 litres of chicken stock.
  4. Put the slow cooker bucket into the slow cooker and seal it with the lid. Set the timer to 6 hours and let it cook.
  5. After the 6 hours, remove the cooking vessel and then remove the ham hock and begin to peel off the skin and pull the muscle bundles apart and put into a clean bowl. Discard the bones.
  6. With a stick blender, process everything in the cooking vessel until it is smooth.
  7. Plate up by adding some ham to the bottom of a bowl and add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  8. Garnish with spring onions and chives.
  9. Shoot a photograph and then eat the soup.
  10. Wash the dishes and then write the recipe up.
  11. Write a blog post and hope your friends on social media share the recipe and make you famous 🤣🤣😂
This is enough soup for 4 servings. If you live alone, I suggest freezing aliquots and then using a microwave oven to heat it up for lunches and/or dinners.

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Frequently asked questions

Will this make me fart?

I reckon it will. It all depends on your bowel’s microbiome. If you’re lucky, you can really stink up the place. Just don’t light a match if you fart under the sheets.

Can I make this soup vegetarian?

Yes, but it wouldn’t be pea and ham soup. If you don’t add the ham hock and if you use vegetable stock, you’ll have pea soup. I reckon it would taste okay, but for me, I need the ham in it for the flavour.

Can I eat this for lunch?

Yes, definitively, just don’t attend meetings afterwards if you’re prone to farting a lot.

Can I eat this soup cold the next day?

Yes, but all the fat would be congealed and it wouldn’t be that appealing in my opinion.

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+

Gary Lum QR Code

The Mystery Bloggers Award

Over the weekend my friend Jennifer nominated Yummy Lummy for an award. I’ve been trying to focus this blog on recipes and so I wrote about the Mystery Bloggers Award on my other personal journal blog.

Pumpkin soup made easy

Posted by Gary

Pumpkin soup is a fantastic way to warm up on a cool or cold Autumn night. It was a perfect meal on Easter Sunday on a cool Canberra night.

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Pumpkin soup tonight #yummylummy

A post shared by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

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Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Easter Sunday spicy pumpkin soup

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Pumpkin soup

Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel. 

  • 1/2 piece Kent pumpkin (It can be any kind really)
  • 2 pieces Potatoes (Any kind will do)
  • 1/2 piece White onion (diced)
  • 100 grams Bacon (diced)
  • 1 nob Ginger (fresh, cut and crushed)
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Curry powder
  • 1 teaspoon Garlic powder
  • 1 piece Red chilli (diced)
  • 1 piece Jalapeño pepper (diced)
  • 1/2 bunch Parsley (chopped)
  • 1/2 cup Cream

  1. In a large saucepan sauté the onion and bacon until softened

  2. Add the ginger and stir until it’s soft

  3. Tip in the pumpkin and potato pieces

  4. Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin

  5. To the soup add the garlic powder, curry powder and chilli flakes

  6. Bring the soup to the boil and simmer with a lid on for 30 minutes

  7. Process the soup with a stick blender

  8. Add the chopped red chilli and jalapeño pepper

  9. Pour in the cream and stir

  10. You could fold in some parsley but I just blended it in

  11. Then you plate it up in a bowl and garnish with more parsley

  12. Shoot a photograph and drink the soup

  13. Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen

  14. Post the blog post hoping people will read it and share it on social media

One of the nicest pumpkin soups I’ve made. If you try it please let me know. 

If you try this pumpkin soup please let me know how it went.

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+

How do you make cauliflower soup taste sensational?

Posted by Gary

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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Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese

How do you make cauliflower soup taste sensational?

This recipe will have you wanting another bowl, even after you feel full.

  • 1 piece cauliflower (remove leaves and breakdown florets)
  • 100 grams bacon pieces (bought from a delicatessen)
  • 1 piece potato (cut into cubes)
  • 1 tablespoon curry powder (Clive of India)
  • 2 glugs olive oil
  • ½ piece white onion (diced)
  • 1 piece stock cube (chicken)
  • 1 teaspoon chilli flakes
  • ¼ cup cream
  • ¼ cup cheese (grated)
  • ¼ cup parsley (chopped)
  • 1 litre boiling water (from a kettle)
  1. Add the olive oil to a saucepan
  2. Sauté the bacon pieces and diced onion
  3. Add the potato and cauliflower
  4. Add sufficient boiling water to cover the potato and cauliflower
  5. Add the stock cube and curry power
  6. Bring the water to the boil and turn down to a simmer
  7. Simmer until the cauliflower and potato are tender (at least 30 minutes)
  8. Remove the saucepan from the heat source
  9. Use a stick blender to process the soup

  10. Add the cream

  11. Add the grated cheese, chilli flakes and cream and then stir through

  12. Prior to serving to recipients (me) add the chopped parsley

  13. Serve in a bowl

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

What happened to my routine?

Posted by Gary
What I ate this week
What I ate this week
What happened to my routine?
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A topsy-turvy week means no routine and no salmon

So, last week I posted about how I had finished February in my usual eating routine. This week has been a little unusual. A day in Sydney, a dinner out I didn’t end up getting to, and senate estimates put my week out of whack.

Monday Maccas

Rather than the usual Salmon Monday, I went with Maccas Monday after flying back from Sydney.

Two Big Macs Gary Lum routine
Two Big Macs

Please do me a favour

I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the side bar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).

By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cook book sometime this year.

Tuesday dinner out turned into dinner in

I was meant to go out to dinner on Tuesday night with friends from work (hospital) but I ended up having to do something work related.

I ended up buying a roast chicken from Coles and making a roast chicken sandwich.

Roast chicken roll with aioli and spring onion cream cheese Gary Lum routine
Roast chicken roll with aioli and spring onion cream cheese

Wednesday Senate estimates

Three times a year public servants appear before senators to answer questions about their program areas. In days gone by I’d eat a steak at the Hellenic Club, however, lately, my boss has been taking a few of us out to dinner which has been a very pleasant change.

I have no photographs of dinner, just the large coffee I had in the morning.

Happy #humpday I need a large one for today. Thanks Urban Bean Gary Lum routine
Happy #humpday I need a large one for today. Thanks Urban Bean

I also have a shot of an abandoned building near where I work.

Canberra, our national capital. Home of fine public art with #abandoned buildings left for years surrounded by fencing suggesting activity but #noactivity Gary Lum routine
Canberra, our national capital. Home of fine public art with #abandoned buildings left for years surrounded by fencing suggesting activity but #noactivity

Thursday saw some normality

Lunch was crispy squid from Urban Bean Espresso Bar.

Crispy squid salad from Urban Bean Gary Lum routine
Crispy squid salad from Urban Bean

Dinner was leftover chicken on a piece of bread that was smothered in oil and heated in the oven to give it a fried bread effect. I laid the skin over the top to help stop the stringy breast meat from drying out too much. I’m not a fan of breasts, I much prefer thighs.

Leftover roast chicken on a fried cream cheese bread roll with peas and corn Gary Lum routine
Leftover roast chicken on a fried cream cheese bread roll with peas and corn

The best thing about Thursday was that even though it wasn’t pay day, it was the start of the NRL season and the Brisbane Broncos defeated the Cronulla Sharks.

The 2017 #NRL season kicks off tonight. Let's GO Brisbane Broncos. Coffee with Urban Bean almond and white chocolate muffin. Gary Lum routine
The 2017 #NRL season kicks off tonight. Let’s GO Brisbane Broncos.
Coffee with Urban Bean almond and white chocolate muffin.

Friday means a day at the hospital, and…

Lunch in the staff tuck shop. I went with roast vegetables. They were very salty.

Meat-free Friday roast vegetables Gary Lum routine
Meat-free Friday roast vegetables

Dinner was a concoction that included a Chicken Maryland, two mushrooms, lots of Coon cheese, peas, corn and a piece of bread.

Cheesy Chicken Maryland on oven fried Colby cheesy bread with mushrooms, peas and corn Gary Lum routine
Cheesy Chicken Maryland on oven fried Colby cheesy bread with mushrooms, peas and corn
Triple chocolate ice cream Gary Lum routine
Triple chocolate ice cream

How did I cope?

I really prefer routine.

Final thoughts

I hope you had a good week. Did you eat well?

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

You can also subscribe via iTunes and Stitcher

Dijon mustard and chives crusted scotch fillet steak

Posted by Gary

Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich

I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.

 

Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too. 

What you’ll need

Scotch fillet steak

Salt

Olive oil

Butter

Thyme

Chives

Dijon mustard

Cracked pepper

Lettuce

Tomato

Swiss cheese slices

Bread roll

Here’s what you do

Slice the bread roll into halves

Apply some Dijon mustard to the inside of each half

Add a slice of Swiss cheese

Put the bread under a grill for a few minutes to slightly melt the cheese

Remove some lettuce leaves and wash them

Slice the tomato and allow it to rest on some paper towel

Apple some pepper to one side of the tomato

The steak should have been in the refrigerator for about half a day at least uncovered

Take the steak out at least an hour before you’re ready to cook to get it to room temperature

Rub some olive oil all over the steak

Season the steak with salt

Get a pan smoking hot

Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it

I like my steak rare

Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat

Let the steak rest for at least 5 minutes

Coat one side of the steak with Dijon Mustard

Flip the steak over onto a plate of chopped chives and coat the steak

Scotch fillet steak with chives and Dijon mustard Gary Lum
Scotch fillet steak with chives and Dijon mustard [Click on the photograph for a full view]
Slice into the desired thickness

Prepare the steak sandwich with the bread roll and melted cheese

Enjoy a nice juicy steak sandwich

Scotch fillet steak with chives and Dijon mustard sandwich Gary Lum
Scotch fillet steak with chives and Dijon mustard sandwich [Click on the photo for a full view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.