Mango

My weekend in food

Posted by Gary

Hello there. It’s been a while since I last wrote. I feel like I haven’t had much to share. My time is now pretty divided. Work is getting busier and I’m enjoying blogging and podcasting Medical Fun Facts.

This weekend was pretty quiet for me. On Friday I had a good day at the hospital and ate a simple dinner of bacon with avocado on toast. 

TGIF dinner. Bacon and avocado on toast. Gary Lum
TGIF dinner. Bacon and avocado on toast.

On Saturday morning I decided to make a grilled cheese toastie with bacon. 

 

 

This will soon have #bacon added

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Streaky Bacon, Swiss cheese and Dijon mustard grilled toastie. Gary Lum
Streaky Bacon, Swiss cheese and Dijon mustard grilled toastie

Before I started grocery shopping I had a double shot latte to get me going.

For lunch, I had a pulled pork burrito with guacamole, sour cream, jalapeño peppers and salsa from Guzman Y Gomez. It was huge. It’s a good thing I have a big mouth. I needed two hands to hold it. 

Pulled pork burrito with ginger beer. Gary Lum
Pulled pork burrito with ginger beer

For dinner, on Saturday night I made a light meal. A prawn salad.

Saturday dinner. Prawns and summer salad. Gary Lum
Saturday dinner. Prawns and summer salad.

I slept well Saturday night and woke up thinking I’d poach an egg and have some bacon. Sadly, I fail at poaching eggs.

Poached egg fail with crispy streaky bacon, Gary Lum
Poached egg fail with crispy streaky bacon

I went for a walk. I love the coloured buoys at Yerra Beach on Lake Ginninderra. 

Colourful buoys on Lake Ginninderra at Yerra Beach, Gary Lum
Colourful buoys on Lake Ginninderra at Yerra Beach

For lunch, I made myself a mango salad.

Kensington pride mango salad, Gary Lum
Kensington pride mango salad

And, finally, for Sunday dinner, I made a chicken schnitzel cheeseburger. It was delicious.

 

 

Making my chicken schnitzel cheeseburger #dinner #iphone #yummylummy #canberra

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Hello Sunday. Chicken schnitzel cheeseburger. Gary Lum
Hello! Sunday. Chicken schnitzel cheeseburger.

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.

Salmon salad with crunchy nuts

Posted by Gary

Salmon salad with crunchy nuts sounds delightful doesn’t it?

A photograph of Baked salmon mango avocado kale quinoa salad with crunchy nuts
Baked salmon mango avocado kale quinoa salad with crunchy nuts

In my opinion enjoying food isn’t just about taste but also texture and mouthfeel. I didn’t realise mouthfeel was a word until I started food blogging. When I was younger I really liked really crunchy (like crunchy nuts) and chewy (like nougat) foods but being a child of a less than enlightened government dental health policy in Queensland in the 1960s and 1970s, I never had the benefit of fluoridated water. That’s about my only complaint I’ll ever share about Queensland Government when I was growing up. Without fluoridated water, coupled with a stubborn refusal to obey my mother’s instructions to regularly brush and floss my teeth thoroughly, many of my teeth have cavities and fillings. I have three ceramic crowns and two gold crowns worth thousands of dollars not to mention about half of my teeth have had root canal treatments.

Sorry, back to mouthfeel. I like the smoothness of some mango in salad as well as the crunch of some nuts not to mention the creaminess of avocado. Tonight I enjoyed the soft warm flakey feel of just cooked Atlantic salmon along with the sweet tangy happiness of mango and the robust texture of some crushed crunchy nuts.

Do you like crunchy nuts?

Salmon salad with crunchy nuts
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Atlantic salmon 1 fillet
  • Kale coleslaw 1 cup
  • Kensington Pride mango 1 diced
  • Hass Avocado 1 diced
  • Mixed nuts ¼ cup
  • Lemon zest and juice of one lemon
Instructions
  1. [url href=”http://bit.ly/perfectlybakedsalmon” target=”_blank”]Bake the salmon[/url]
  2. Make the salad
  3. I usually put the nuts into a small plastic bag and with a metal tenderiser I lightly crush the nuts
  4. Flake the salmon through the salad
  5. Plate up and shoot a photograph
  6. Eat the meal
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

Monday blogging link love

Today I wanted to share some links from the Canberra Food Bloggers Facebook group as well as some other bloggers I’m friendly with.

Little Monster Girl | Jennifer | I’ve done a shout out to LMG before. Jennifer remains one of my most engaged and engaging social media friends (across Twitter, Flickr and blogging). NSFW

Shenaniganagain | Rose | I’ve only just started following Shenaniganagain today. After I made a comment on a post by The Bloggess today, Rose liked my comment. I took a look and discovered Rose has irritable bowel syndrome. We shared a little about our dreams to fart with confidence.

Champagne and Chips | Nicole | I met Nicole at Eat Drink Blog 2015 in Canberra and have enjoyed reading her twice a week updates for some time.

Off centre and not even | Timothy | This is a photography blog that usually links to Timothy’s Zenfolio profile

 

From the Canberra Food Blogging scene

Michele | Tavern 42° South Hobart https://fineeating.wordpress.com/2016/01/12/tavern-42-degrees-south-hobart/

Anna | ’Art meets food’ at the Wedgwood Tea Room http://shenannagans.com/wedgwood-tea-room/

Rose | A typical Saturday in Canberra http://www.travelandbeyond.org/2016/01/14/saturday-in-canberra/

Bec | Patissez, Canberra City http://www.inexplicablewanderlust.com/patissez-canberra-city/

Elissa | Vegetarian pastry parcels with roast vegetables and goat cheese http://fivebeansfood.com/2016/01/17/vegetarian-pastry-parcels-with-roast-vegetables-and-goat-cheese/

Serina | $5 Friday: New Year’s diet Thai green chicken curry http://msfrugalears.com/2016/01/15/5-friday-new-years-diet-thai-green-chicken-curry/

How to make super delicious roast beef

Posted by Gary

How to make super delicious roast beef? It’s easy. Low and slow. I can guarantee tender tasty and succulent beef like you’ve never had before.

Last week I made some slowly roasted lamb shoulder and did a leftover roast lamb thing with my vacuum packaging machine (aka the Sunbeam FoodSaver).

I was speaking with Mum on Monday afternoon and she mentioned she had cooked a nice piece of blade. Blade is a cut that is often tough and chewy if it isn’t cooked properly. I wondered how it would go if I roasted it and then vacuum packed some of it. Well this is a part one and tonight I’ll focus on the first stage, i.e., the low and slow roasting.

How to make super delicious roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef blade 500 g piece
  • Tricolour quinoa 100 g
  • Green peppercorns 1 tin
  • Garlic half a dozen cloves
  • Lemon zested and quartered, save the juice for the salad
  • Water
  • Star anise 2 stars
  • Mango
  • Avocado
  • Kale coleslaw
  • Spring onions
  • Brown onion 1 large one
Instructions
  1. Bring the blade to room temperature and heat the oven to 150 °C (300 °F)
  2. In a baking tray add 1 cm (½ inch) of water
  3. Add the tin of green peppercorns
  4. Add the garlic cloves (you may also want to add some ginger)
  5. Add the lemon quarters to each point of the baking tray
  6. Cut the onion in half and use as a trivet
  7. Add the meat and place it on top of the onion
  8. Season the meat with salt and pepper and add the lemon zest and star anise
  9. Cover with aluminium (not aluminum) foil and seal
  10. Place into the oven for 3 hours
  11. Once the meat is cooked allow it to rest for 20 minutes
  12. While the meat is resting, make the salad
  13. Dice the avocado and mango and add to the kale coleslaw
  14. From the baking tray remove and discard the lemon, garlic and star anise
  15. Drain the quinoa and peppercorns, keep the stock and put into the refrigerator
  16. Add a tablespoon of the tasty quinoa peppercorns to the salad and mix in with the lemon juice and some of the lemon zest
  17. Cut the meat into thirds
  18. Vacuum pack two piece of meat separately with half an onion each plus half of the remaining quinoa peppercorns in each
  19. Slice the remaining beef thinly
  20. Plate up the salad and add the meat on top
  21. Shoot a photograph
  22. In future try to remember to snapchat a photograph (yes my snapchat handle is yummy_lummy)
  23. Eat the meal
  24. Wash the dishes
  25. Write the recipe
  26. Blog (verb)
  27. Watch TV on Netflix

Here are some photographs of this afternoon’s endeavours.

A photograph of Blade beef fresh out of the refrigerator with a nice layer of fat
Blade beef fresh out of the refrigerator with a nice layer of fat. I’ll tell you know the fat was delicious.
A photograph of Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
A photograph of Preparing slow roasted blade beef with lemon zest and star anise
Preparing slow roasted blade beef with lemon zest and star anise
Peppermint milkshake
Peppermint milkshake
A photograph Straight from the oven. Blade beef all nice and tender.
Straight from the oven. Blade beef all nice and tender.
A photograph of Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.
Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.

So sometime later I’ll thaw out a piece of vacuum packed beef, reheat it and then enjoy it. I’ll let you know what it’s like.

Have you got a favourite roast beef recipe? How do you cook it?

 

Fried brown rice and red quinoa with kale and flaked baked salmon

Posted by Gary
This is a photograph of Fried brown rice with red quinoa and salmon and kale
Fried brown rice with red quinoa and salmon and kale

I know these recipes are becoming a little repetitious. My aim is to partly food log what I’ve eaten and partly to build up a bank of easy go to recipes for readers who live alone and want something relatively easy to prepare and mostly quick and simple. Tonight I felt like some fried brown rice to go with my salmon.

Fried brown rice and red quinoa with quinoa and flaked baked salmon
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 Coles supermarket packet of Brown rice and red quinoa
  • 1 cup of Shredded kale
  • 1 fillet of Atlantic salmon
  • ½ cup frozen peas and corn
  • 1 tablespoon of soy sauce
  • ¼ cup raw chopped red onion
  • ¼ cup chopped parsley
  • 1 teaspoon chilli flakes
Instructions
  1. [url href=”http://bit.ly/perfectlybakedsalmon” target=”_blank”]Bake salmon[/url]
  2. Cook brown rice and red quinoa as per package instructions (cook in microwave oven for 90 seconds)
  3. In a hot frying pan add some olive oil or butter
  4. Wilt the shredded kale in the frying pan and then add the rice and quinoa
  5. Fry off until hot
  6. Add the frozen peas and corn
  7. Add the chilli flakes
  8. Add the soy sauce
  9. Turn off the heat
  10. Flake the salmon and add
  11. Add the raw red onion and chopped parsley and stir through
  12. Plate up and shoot a photograph
  13. Capture a [url href=”https://vimeo.com/145243381″ target=”_blank” rel=”nofollow”]time-lapse video[/url] while eating
  14. Wash the dishes
  15. Write the recipe
  16. Blog (verb)

Fried brown rice with red quinoa and salmon and kale from Gary Lum on Vimeo.

Fried brown rice with red quinoa and salmon and kale

For dessert I enjoyed some fresh Northern Territory (Katherine) Kensington Pride mango and some Weis’ pineapple, coconut and lime sorbet.

Pineapple, coconut and lime sorbet with fresh Kensington Pride Northern Territory mango
Pineapple, coconut and lime sorbet with fresh Kensington Pride Northern Territory mango

For lunch I had something light and sweet, viz., passionfruit

Passionfruit yoghurt
Passionfruit yoghurt

I had an awful sleep last night. I woke up at 3 am and then couldn’t get back to sleep. I really needed coffee. Do you like my new nonwork business cards?

Coffee
Coffee

I hope you had a good day. Good night 

Salmon and kale coleslaw on a hamburger bun

Posted by Gary

Tonight I enjoyed a fillet portion of salmon along with some kale coleslaw and ate it like a burger. I’m hoping to enjoy salmon at least once a week. I don’t care if it’s full of omega 3 fatty acids and if it’s healthy for me, I love the flavour of salmon. I also love the flavour of mango and avocado and coleslaw is a perfect carrier for these delicious flavours.

Baked salmon, kale coleslaw, mango, avocado and Persian feta on a hamburger bun NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Baked salmon, kale coleslaw, mango, avocado and Persian feta on a hamburger bun NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Baked salmon, kale coleslaw, mango, avocado and Persian feta on a hamburger bun NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Baked salmon, kale coleslaw, mango, avocado and Persian feta on a hamburger bun NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/160sec, ISO 400
Salmon and kale coleslaw on a hamburger bun
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A delicious dinner for one
Ingredients
  • Portion of Atlantic salmon
  • Hamburger bun
  • Persian feta
  • Kale coleslaw from Coles
  • Avocado
  • Mango
  • Praise coleslaw dressing
  • Pepper
Instructions
  1. Bake the salmon at 200 °C for 15 minutes
  2. Toast the hamburger bun or fry in a frying pan with grapeseed oil
  3. Add some coleslaw dressing to the kale coleslaw
  4. Add diced mango and avocado to the kale coleslaw
  5. Spread some Persian feta to the toasted hamburger bun
  6. Place the fillet of salmon on one half of the hamburger bun
  7. Place some of the salad on the other half of the hamburger bun
  8. Shoot a photograph
  9. Put the hamburger together
  10. Shoot a photograph
  11. Eat the burger and the remaining salad
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
  15. Hope that people read the post and comment
 

 

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Hope you have a great weekend and eat YUMMY