Roast chicken and frozen vegetables

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I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off.

Continue reading “Roast chicken and frozen vegetables”

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

Creamy lamb and vegetables

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Unsplash Sheep original photograph by John Fowler. Edits by Gary Lum using Prisma.
Unsplash Sheep original photograph by John Fowler. Edits by Gary Lum using Prisma.
unsplash-logoJohn Fowler

Creamy lamb and vegetables

Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.

I cooked this lamb on the weekend. For the details on how I cooked it check out this post.

Ingredients

  • Leftover slowly roasted lamb shoulder roll
  • Plain flour (this is not a low carb meal)
  • Butter (because butter makes everything better)
  • Sliced celery
  • Sliced carrot (you know to improve your eyesight)
  • Cream (see butter)
  • Beef stock
  • Worcestershire sauce
  • Red wine (I don’t drink but I like cooking with it)
  • Chopped fennel
  • Chopped red onion
  • Sliced radish
  • Mint leaves (because it goes with lamb)
  • Crushed Queensland nuts
  • Crushed peanuts
Photograph of a coffee tamper. It is not a butt plug or sex toy. I use it to crush nuts. No, not testicles. Gary Lum.

Coffee tamper

Instructions

  1. Give the Tupperware™ container holding your leftover lamb a good shake to loosen it up.
  2. Open the Tupperware™ container holding your leftover lamb.
  3. Put some Queensland nuts and salted peanuts into a ziploc bag with about a teaspoon of plain (all purpose) flour.
  4. Crush the nuts with your favourite nut crusher (I use a heavy weighty stainless steel coffee tamper).
  5. Add the flour and crushed nuts to the Tupperware™ container.
  6. Close the lid on the Tupperware™ container and give it a shake to coat the lamb with a little flour.
  7. Heat up a frypan and add a little high vapour point cooking oil like Queensland nut oil.
  8. Add in the sliced celery and carrot and cook until the celery and carrot has softened a little.
  9. Add in the flour coated lamb and move around until it starts to brown a little.
  10. Add in a splash of red wine and Worcestershire sauce and stir everything while the liquid begins to thicken.
  11. Add in the beef stock and wait for a thick gravy to form.
  12. Add in a little cream and a knob of butter.
  13. Mix everything in the frypan and then turn the heat off.
  14. Transfer the contents of the frypan to a dinner plate.
  15. Add in the chopped fennel and red onion.
  16. Add in the radish.
  17. Add in some chopped mint leaves.
  18. Arrange everything to look nice for a photograph.
  19. Eat with chopsticks.
Photograph of creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish. Gary Lum.
Creamy leftover lamb and vegetables with fresh mint, fennel, red onion, and radish.

Seasons greetings

If you celebrate Christmas, Merry Christmas. If you observe some other religious event, I hope your celebration is fun and enjoyable. If you observe nothing, have a good day tomorrow or any day this week.

Comments

If you have questions or comments please write them in the comments box below this post.

Baked salmon and fennel salad

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Baked salmon and fennel salad

It’s Monday and we all know that means a fillet of salmon.

Ingredients

  • Salmon
  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped parsley
  • Chopped coriander
  • Diced avocado
  • Lime juice
  • Olive oil
  • Chilli flakes

Instructions

  1. Heat the toaster oven to 200 °C (392 °F).
  2. Put the salmon skin side up on a sheet of baking paper.
  3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
  4. Place the salmon in the toaster oven for 15 minutes.
  5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
  6. Chop the parsley and coriander with a sharp knife.
  7. Remove the seed from an avocado and dice the flesh of the cheeks.
  8. Mix some lime juice and olive oil for a salad dressing.
  9. Put all the salad ingredients into a mixing bowl and stir through the dressing.
  10. Add the salad to a dinner plate.
  11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
  12. Bon Appétit.
Photograph of baked salmon with avocado fennel salad. Gary Lum.
Baked salmon with avocado fennel salad.

Pork belly with mango and fennel lime salad

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Photograph of a citrus zesting tool. Gary Lum.
Zesting tool

Mmm… pork belly

Tonight I cooked a couple of strips of pork belly in the toaster oven and mixed the fatty crunchy pieces of pig flesh with a salad highlighting Kensington Pride mango, lime zest, lime juice, fennel, and radishes.

Ingredients

  • Sliced radish
  • Sliced red onion
  • Sliced fennel
  • Chopped coriander
  • Chopped parsley
  • Lime zest
  • Lime juice
  • Pork fat
  • Pork belly
  • Iodised salt
  • Kensington Pride mango

Instructions

  1. Dry the surface of a couple of strips of pork belly with paper kitchen paper.
  2. Place the strips on a rack and put the rack on a baking tray.
  3. Place the pork belly into the toaster oven which has been preheated to 200 °C (392 °F).
  4. Cook for 45 minutes.
  5. While the pork belly is cooking get out your trusty mandolin and slice some radish, red onion, and fennel.
  6. Chop some coriander (also known as cilantro in some countries) and continental parsley.
  7. Remove the zest of a lime.
  8. Remove the juice of a lime.
  9. In a bowl add the slices of radish, red onion, and fennel. Also add the lime zest and lime juice. Mix in a pinch of iodised salt.
  10. When the pork has finished cooking remove the pork to rest on a cutting board.
  11. Pour the rendered pork fat into the mixing bowl with the salad elements.
  12. Mix the rendered pork fat through.
  13. Cut the pork belly into small cubes.
  14. Dice the mango and add to the bowl.
  15. Add the chopped coriander and parsley to the salad bowl.
  16. Toss in the cubes of pork belly and mix through.
  17. Transfer everything to a bowl and eat with chopsticks.
Photograph of crunchy pork belly with mango and fennel lime salad. Gary Lum.
Crunchy pork belly with mango and fennel lime salad

Slowly roasted lamb shoulder roll and fennel salad

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Slowly roasted lamb shoulder roll and fennel salad

Slowly roasted lamb shoulder roll and fennel salad

Tonight I was inspired by a work colleague who mentioned yesterday he was cooking a slowly roasted lamb shoulder for Christmas.

Ingredients

  • Avocado
  • Bay leaves
  • Beef stock
  • Butter
  • Carrots
  • Celery
  • Coriander
  • Fennel
  • Garlic
  • Lamb shoulder roll
  • Lime juice
  • Nectarine
  • Olive oil
  • Parsley
  • Radish
  • Red onion
  • Red wine
  • Rosemary

Instructions

  1. In a baking tray form a trivet with carrots, celery, bay leaves, and rosemary.
  2. Add a stock cube, some red wine, and water.
  3. Sear the rolled lamb shoulder in a hot frypan (no extra oil is necessary).
  4. Place the seared lamb on the vegetable trivet.
  5. Cover with more rosemary and some garlic.
  6. Cover the baking tray with two layers of aluminium foil and form a loose seal.
  7. Place the baking tray and the ingredients into a preheated oven set to 120 °C (248 °F).
  8. Slowly roast for four hours.
  9. Remove the baking tray and remove the aluminium foil.
  10. Place the baking tray and ingredients back into the oven and turn the heat up to 200 °C (392 °F).
  11. Cook for a further 20 minutes to make the fat crispy.
  12. While the lamb is cooking uncovered prepare the vegetables and fruit for a salad.
  13. Using a mandolin with cross blades cut fennel and red onion.
  14. Without the cross blades slice radishes.
  15. Chop coriander and parsley.
  16. Dice a nectarine and avocado.
  17. Mix some lime juice and olive oil for a dressing.
  18. Mix all the fruit and vegetables in a bowl and add the lime olive oil dressing and mix through.
  19. Remove the baking tray and lamb from the oven.
  20. Pour the juices into a frypan and reduce the juices until it is a thick syrup consistency while allowing the lamb to rest.
  21. When the lamb juices form a syrup add a knob of butter.
  22. Slice the roll of lamb shoulder and pull apart large chunks of lamb muscle.
  23. Aliquot some lamb for work lunches and place into the refrigerator.
  24. Place the remaining chunks of lamb muscle into the frypan of buttery goodness and coat the muscle meat with buttery goodness.
  25. Add the salad to a plate and then the chunks of lamb muscle.

If you liked this recipe please share it on your social media platforms and please feel free to write a comment to let me know what you think.

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

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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

Nude bog

Tonight, over on Yummy Lummy I posted a recipe for nood bog or nude bog or noodle bolognese.

I made it with eggplant noodles

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

Check out the recipe at Yummy Lummy.

Nood bog thumbnail

The “How to” YouTube video

Grab the podcast and subscribe

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Potato scallops Prawn cutlets Seafood salad

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Photograph of Potato scallops Prawn cutlets Seafood salad. Gary Lum.
Potato scallops Prawn cutlets Seafood salad

Potato scallops Prawn cutlets Seafood salad

I didn’t feel like cooking tonight so I went to the local fish and chip shop.

Today’s lunch

Steamed duck and Chinese mushrooms

Photograph of Steamed duck and Chinese mushrooms from Garran Kitchen. Gary Lum.
Steamed duck and Chinese mushrooms from Garran Kitchen