What I ate Christmas 2019

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Christmas 2019

I ate well today.

Breakfast

My standard breakfast of a steamed egg and wilted spinach.

Christmas breakfast 2019. Steamed egg and wilted spinach. Gary Lum.
Christmas breakfast 2019. Steamed egg and wilted spinach.

Lunch

Lunch was an extravaganza of roast turkey with cranberry jelly and gravy, ham and hot English mustard, a spanner crab, mango and avocado salad, plus roast vegetables.

It was superb.

Merry Christmas 2019. Roast turkey with bacon and stuffing, ham with cranberry jelly, and a spanner crab, mango and avocado salad. Gary Lum.
Merry Christmas 2019. Roast turkey with bacon and stuffing, ham with cranberry jelly, and a spanner crab, mango and avocado salad.

There were also smoked salmon blinis for an entrée and chocolate pudding for dessert.

Tea

For tea I enjoyed a light meal. It was spam, speck, peas, and cherry tomatoes.

Christmas tea 2019. Spam, speck, peas, and tomatoes. Gary Lum.
Christmas tea 2019. Spam, speck, peas, and tomatoes.

Special gift

Look what I received from a friend.

Photograph of Yummy Lummy Board Christmas 2019. Gary Lum. Ash Bowley.
Yummy Lummy Board Christmas 2019

Leftover lamb for Sunday lunch

Leftover slowly roasted lamb shoulder roll

Photograph of Slowly roasted lamb shoulder roll with fennel salad. Gary Lum.
Slowly roasted lamb shoulder roll with fennel salad

Last night I slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch.

Ingredients

  • Leftover lamb
  • Celery
  • Carrot
  • Cream
  • Red wine
  • Worcestershire sauce
  • Dried Italian herbs
  • Almond flakes
  • Crushed peanuts

Instructions

  • Slice a stick of celery and a carrot.
  • Sauté in a non-stick frypan.
  • Finely chop some leftover slowly roasted lamb shoulder roll.
  • Add to the frypan with the celery and carrot.
  • Shake in some dried Italian herbs.
  • Sauté until the lamb starts to caramelise.
  • Add a splash of red wine to deglase the frypan.
  • Add in the cream and some Worcestershire sauce.
  • Add in the almond flakes and crushed peanuts.
  • Serve in a bowl and eat with chopsticks.
PHotograph of leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch. Gary Lum.
Leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch.

Leftover nood bog

Sunday tea. Leftover nood bog.

Leftovers often taste better than the original meal.

For lunch today I had chicken wings.

PHotograph of Chicken wings with Sichuan seasoning. Gary Lum.
Chicken wings with Sichuan seasoning

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Leftover nood bog

Photograph of Leftover nood bog. Gary Lum.
Leftover nood bog

Check out the recipe here.

Get more podcast information from anchor.fm

The associated YouTube video

Roast chicken wings with Sichuan seasoning

Roast chicken wings with Sichuan seasoning

Ingredients

  • Chicken wings
  • Queensland nut oil
  • Sichuan seasoning

Instructions

  • Put the chicken wings in a bowl
  • Squirt in some Queensland nut oil
  • Shake in some Sichuan seasoning
  • Toss the wings and rub in the oil and seasoning
  • Lay the wings on a rack over a baking tray
  • Cook in a toaster oven for 45 minutes at 200 °C
  • Eat the wings with your fingers
Photograph of Roast chicken wings with Sichuan seasoning. Gary Lum.
Roast chicken wings with Sichuan seasoning

Dinner tonight

Dinner tonight is all about the 🍆

Photograph of an eggplant or aubergine or the 🍆 Gary Lum
Eggplant 🍆
Photograph of an eggplant or aubergine or the 🍆 Gary Lum
Eggplant 🍆

Carrot, Celery, Cheese, and Dates

Wednesday lunch

Another light lunch in an effort to stop myself from gaining weight.

Ingredients

  • Carrot
  • Celery
  • Cheese (Coon®)
  • Dates

Instructions

  • After my morning walk and consuming a glass of fibre grab a block of cheese, some celery, and a carrot from the refrigerator.
  • Slice and dice everything including a few dates from a container in the pantry.
  • Pack in a Tupperware™ container with an ice brick and take to work.
  • Enjoy lunch while sitting behind a desktop PC reading and replying to e-mails.

Additional information

Coon® cheese gets its name from an American, Edward William Coon.

Brie, Carrot, Celery, Dates, and Ginger beer

Tuesday lunch. Brie Carrot Celery Dates Ginger beer

Ingredients

  • Tasmanian Heritage triple cream brie
  • Carrot
  • Celery
  • Dates
  • Ginger beer

Instructions

  • Slice the brie and put it into a container.
  • Slice the carrot, celery, and dates and put in the same container as the brie.
  • Eat for lunch

Extra information

This is a filling yet light lunch with no added sugar

Here’s the podcast on Anchor.fm

Leftover sous vide duck with carrot, celery, and dates

Monday lunch. Leftover sous vide duck with carrot, celery, and dates.

Ingredients

Duck, Carrot, Celery, Dates

Instructions

  • Slice the remaining duck breast and put it into a container.
  • Slice the carrot, celery, and dates and put in the same container as the duck.
  • Eat for lunch

Extra information

This is a filling yet light lunch with no added sugar

Check out the podcast.

Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach

Sunday lunch. Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach.

Photograph of Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach. Gary Lum.
Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach

In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam.

I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted.

I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish.

If you want to hear the podcast, click on this link.

Brie, carrot, celery, dates, and honey

A light lunch of chopped carrot, celery, and dates with slices of Tasmanian Heritage Triple Cream brie.

Tasmanian Heritage Triple Cream brie, carrot, celery, dates, and Beechworth honey for Saturday lunch.
Brie Carrot Celery Dates Honey

I like a little sweetness with my lunch.

Do you like sweetness with your lunch?

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