Tag: Lamb

Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes

I had a good but busy day at work. I needed something quick, easy, and tasty.

Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Continue reading “Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes”

Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy

So, I’m slowly recovering from the #ManFlu and I thought a slowly cooked lump of lamb would be ideal.

Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy. Gary Lum.
Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy.
Continue reading “Slowly cooked lamb leg with kale, peas, corn, and tomatoes plus gravy”

Leftover lamb rump with creamy mushrooms and avocado

It’s hump day but really all the days are melding.

Tonight I used some leftover lamb rump from the weekend.

Ingredients

  • Leftover lamb rump
  • Spring onions
  • Mushrooms
  • Tomatoes
  • Spinach
  • Butter
  • Cream
  • Avocado

Instructions

  1. Slice the spring onions and mushrooms and sauté them.
  2. Chop up some leftover lamb rump and toss that into the frypan along with some cherry tomatoes.
  3. Put on a lid for five minutes.
  4. After five minutes, remove the lid and add in a handful of spinach leaves plus a knob of butter and some cream.
  5. Serve on a plate with some diced avocado cheek.
  6. Eat and enjoy.
Leftover lamb rump with creamy mushrooms and avocado. Gary Lum.
Leftover lamb rump with creamy mushrooms and avocado.

Leftover lamb with corn and peas in cheese gravy

Another busy day and on the way home I got a call from work to check something out. It meant my plan for takeaway was thwarted because once I’m home I don’t want to go out again.

I had the last of the lamb in the refrigerator from the weekend roast lamb shoulder. I looked in the freezer and saw some corn cobs and peas.

Continue reading “Leftover lamb with corn and peas in cheese gravy”

Burnt overdone creamy mushrooms

I was cooking dinner and received a telephone call from work.

I couldn’t not answer and the call came through after I had added some mushrooms and spring onions to a hot frypan. I could barely hear the caller so I couldn’t attend to a noisy frypan and induction hob while on the telephone.

The result was a burnt dinner. I did manage to fix it a little. It tasted okay.

Continue reading “Burnt overdone creamy mushrooms”

Leftover lamb, lettuce, blue cheese, and dates

On Saturday and Sunday I cooked quite a lot of mammalian meat in the form a bone in rib steak and a rolled lamb shoulder.

The great thing about weekend cooking is the leftover meat which can be used cold from the refrigerator as a source of protein for lunch.

If you’re eschewing excessive carbohydrates in the form of bread, noodles, pasta, and rice; then a little bit of meat is a good way to keep hunger at bay.

Leftover lamb shoulder with blue cheese on Cos lettuce with dates drizzled with truffle honey

Leftover lamb shoulder with blue cheese on Cos lettuce with dates drizzled with truffle honey. Gary Lum.

Rollup of lettuce, lamb, cheese, dates, and honey

Ingredients

  • Leftover slice of lamb shoulder meat
  • Cos lettuce leaf
  • Blue cheese
  • Chopped dates
  • Honey

Instructions

  1. Wash a leaf of lettuce.
  2. Dry the leaf by flicking it so you get water all over the place.
  3. Lay the slice of lamb shoulder meat on the lettuce leaf.
  4. Put some crumbly blue cheese on the meat and flatten it with your thumb to try to spread it out a bit (make sure you have clean hands and under your fingernails, you don’t want anything nasty getting on your food after you’ve been scratching about…).
  5. Press some chopped dates into the blue cheese.
  6. Drizzle some truffle honey over the meat and cheese and dates.
  7. Roll up and eat.

Public Holiday

Today is a public holiday and I’m working from home. The modern availability of broadband Internet is great. I can participate in international teleconferences and do other work without having to be in the office (and wear shoes).

It’s Monday so there will be salmon for tea while for breakfast I splurged and had two steamed eggs rather than one with my wilted spinach and melted cheese.

Two steamed eggs, melted cheese, and wilted spinach. One yolk looked like it may be overcooked but on cracking the capsule, the oozy soft yolk porn flowed... Gary Lum.

Gee, I love my steamed eggs and wilted spinach.

Sichuan Papa, Everton Plaza, Brisbane

Last night I went to Sichuan Papa at Everton Plaza in Brisbane’s north side.

Sichuan Papa has just opened a week or so ago. The people working are quickly developing their work flow. It wasn’t distractingly evident that the people working were getting into the swing of working in a new space.

The menu is broad, descriptive, and relatively easy to understand. What is lacking is a telephone number to make reservations for the future. I had to visit the restaurant in the afternoon to make a table reservation.

The restaurant’s Instagram account is open but messages are NOT answered. The menu suggests a Facebook page but I’m yet to find it. The website is also a fail (as of Monday 30 December 2019).

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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

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