Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night


I posted this picture to Twitter tonight and I was asked for the recipe. Click on the image for a clearer view of the soup.

Spicy cauliflower and pumpkin crab meat soup for #dinner

Spicy cauliflower and pumpkin crab meat soup for #dinner

 

I’m happy to share the recipe although I never weigh anything and I suggest gauging the amounts based on how many people you’re cooking for.

Spicy creamed cauliflower and pumpkin crab meat soup

  • Servings: 1
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients

  • Cauliflower—as many florets as you need
  • Pumpkin—as much as you need
  • Tomatoes
  • Chilli flakes—lots
  • Spring onion—finely sliced
  • Parsley—finely sliced
  • Cracked pepper—lots
  • Salt—as per your taste
  • Parmesan cheese
  • Cream cheese
  • Pouring cream
  • Chicken stock
  • Crab meat—tinned

Method

  1. Boil the cauliflower, pumpkin and tomato in stock until soft
  2. Drain and dry
  3. Return to the saucepan and add pouring cream
  4. Bring to the boil and stir continuously to reduce the cream
  5. Add curry powder
  6. When the consistency has thickened a little remove from the heat and blend with a stick blender
  7. Add the spring onion and parsley and stir in
  8. Add the Parmesan and cream cheeses and stir in
  9. Add the crab meat and stir in
  10. Add cracked pepper
  11. Capture an image
  12. Eat the soup
  13. Clean up the dishes
  14. Post an image to twitter
  15. Write the blog post

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other food I ate today

Shaved lamb, tabouli and aioli for #lunch

Shaved lamb, tabouli and aioli for #lunch

Bacon and eggs for #breakfast Wish it was pay day Thursday :-)

Bacon and eggs for #breakfast Wish it was pay day Thursday 🙂

I love pork | An easy pork roll


Tonight I wanted to use a couple of pork rashers and some vegetables.

Low carbohydrate pork roll

  • Servings: 1
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients

  • Pork rashers × 2
  • Pumpkin, diced
  • Cauliflower, small flowerettes
  • Celeriac, diced
  • Soy sauce
  • Sherry
  • Olive oil
  • Cos lettuce leaves

Method

  1. Cut the rashers into pieces about 2 cm (1 inch) wide
  2. Slice off the rind and place the rind onto baking paper and salt and then roast for 30 minutes at 180 °C and enjoy as a predinner snack
  3. Toss the pork, celeriac, cauliflower and pumpkin into a mixing bowl and then add salt, soy sauce, sherry and oil and with your hands cover everything well.
  4. Lay out on a roasting tray and place into an oven at 150 °C and cook for about 45 minutes
  5. Allow the food to rest for about 5 minutes and then lay onto some lettuce leaves
  6. Capture an image
  7. Eat as lettuce rolls
  8. Wash up
  9. Write a short recipe blog post

For more detail and a better impression of the food click on the image and then hit the back button to return to the blog post.

Pork rind roasted to crackling

Pork rind roasted to crackling

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page

Please follow me on Instagram

Please follow Yummy Lummy and Gary on Twitter.

Hope you enjoy a good week of food and eat YUMMY

From earlier today

Shaved lamb with aioli on a bed of tabouli

Shaved lamb with aioli on a bed of tabouli

Bacon and scrambled eggs with fig fennel and chilli chutney

Bacon and scrambled eggs with fig fennel and chilli chutney

What do I call this dinner? Crab mash?


I’d like to know what to call this dish I made for #dinner tonight.

It’s basically tinned crab meat folded into a mash made from celeriac, cauliflower and pumpkin.

What would you call it?

Crab mash

  • Servings: 1
  • Time: 1 hour
  • Difficulty: easy
  • Print

2014-04-25_18.04.58_IG

Ingredients

  • A tin of crab meat
  • Cauliflower—half a head
  • Pumpkin—a medium sized wedge
  • Celeriac—a good lump
  • Red chilli
  • Radish
  • Spring onions
  • Chicken stock
  • Chilli flakes
  • Red cabbage
  • Butter
  • Cream cheese

Method

  1. Dice the radish and chilli
  2. Thinly slice the spring onions
  3. Roughly dice the cauliflower, pumpkin and celeriac
  4. In a saucepan add the cauliflower, pumpkin and celeriac
  5. Cover the vegetables with chicken stock and add about a dessert spoon of chilli flakes
  6. Cook until soft
  7. When the vegetables are soft drain the stock and use it to blanch the shredded red cabbage
  8. Purée the vegetables with a wand blender after adding the spring onions, cream cheese and butter to taste
  9. Fold in the crab meat
  10. Add the crab mash to a bowl
  11. Add the cabbage, radish and chilli
  12. Add cracked pepper
  13. Capture an image
  14. Eat the food
  15. Wash dishes
  16. Write a blog post

Vegetables for my dinner

Vegetables for my dinner

Diced vegetables ready for cooking for my #dinner

Diced vegetables ready for cooking for my #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

Crab mash made with celeriac, pumpkin and cauliflower. It has tinned crab meat and spring onions folded through. The mash was seasoned with salt and pepper plus a tablespoon of dried chili flakes. The dish was served with blanched red cabbage and diced red chili and radish. This was a tasty #dinner

If you have any comments or questions please send me a comment in the space below.

Please like the Yummy Lummy Facebook page

Please follow me on Instagram

Please follow Yummy Lummy and Gary on Twitter.

Hope you have a great weekend and eat YUMMY

Other things from today just because I like to share 🙂

Sizzling bacon

Sizzling bacon

 

Bacon and creamy buttery scrambled eggs with spinach

#Breakfast Bacon and creamy buttery scrambled eggs with spinach

 

Autumn

Autumn

Spam and tomato sauce from the shelf of shame for #lunch

Spam and tomato sauce from the shelf of shame for #lunch

A rose from my garden

A rose from my garden

A rose from my garden

A rose from my garden

Slow roasted lamb shoulder with a cauliflower and pumpkin mash


It’s starting to cool down in Canberra. That means more roast dinners consisting of a good joint of meat and some vegetables.

This weekend I also watched a couple of cooking videos via a free on-line course. The subject was knives. I love my knives. I love cutting and dissecting with knives.

My favourite knives. A Chinese cleaver, a chef's knife, a serrated bread/utility knife, my dick boning knife and a paring knife.

My favourite knives. A Chinese cleaver, a chef’s knife, a serrated bread/utility knife, my DICK boning knife and a paring knife.

Tonight I slowly roasted a shoulder of lamb. One of my favourite joints of meat. I can use the rest of the meat for lunches this week 🙂 Yummy!

Continue reading

Slow cooked pork belly and aubergine with cauliflower and pumpkin mash


This afternoon I cooked some pork belly with some left over aubergine that I’d had frozen. I also made a cauliflower and pumpkin mash.

 

Slow cooked pork belly and Aubergine with a cauliflower and pumpkin mash Read more at http://web.stagram.com/n/garydlum/#zPRGje2GRPh61Tfv.99

Slow cooked pork belly and Aubergine with a cauliflower and pumpkin mash
Read more at http://web.stagram.com/n/garydlum/#zPRGje2GRPh61Tfv.99

Continue reading

Thai to die for | The best Canberra restaurant experience in some time | Morks of Florey


On Wednesday evening Bron and I ate dinner at Morks in Florey. When Bron mentioned Morks and said it was Thai I wondered why it was named Morks. It didn’t sound Thai but what would I know. Bron had found Morks on-line (TripAdvisor.com) when searching for a good place to eat locally. She’d also heard recommendations from work friends.

Florey is in the northern suburbs of Canberra in the town of Belconnen. I didn’t realise until speaking with a friend at work that the rent at the Florey shops is pretty high and the move of Morks to the Kingston Foreshore in August this year will be economically wise.

Morks

Dinner last night was here

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It will be interesting to see the new shop front presentation in Kingston. As you walk out of the restaurant you are confronted by a Dominos pizza sign which immediately makes you feel happy you’ve had a fantastic meal in Morks 🙂

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Tasting menu

Sorry about this poorly focused shot, it gives you an idea of the tasting menu. As soon as I saw this I wanted it. Then I looked at the rest of the menu and wanted that as well. Bron and I have agreed we will return to eat through the menu.  Tasting menus are fantastic to get an idea of the style and tastes of a restaurant. This tasting menu had us wanting to try everything. We’ve had degustation meals before which we’ve always enjoyed but this one just looked so balanced.

Mork’s menu PDF

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Scallop and pig

Scallop and pig's ear terrine. #yummy #dinner

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Okay, so it doesn’t sound that great unless you’re an offal lover like me and @DrOffal http://droffal.wordpress.com/ The scallop and the pig’s ear were beautifully cooked. The chilli relish and grilled spring onion gave the flesh amazing heat and taste. The taste is amazing. I loved everything about this dish. The scallops were soft with a beautifully caramelised surface.

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Eggplant

Eggplant #yummy #dinner

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I love the way the tasting menu alternates between a meat-based dish and a vegetarian offering. This eggplant was delightful. I loved the fried shallot. It had a wonderful smoky flavour and the coriander sauce was a great accompaniment.

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John Dory

John Dory #yummy #dinner

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For both Bron and I this was the surprise dish of the night. I’ve been a long time fan of John Dory. I don’t think Bron has tried it before. It was cooked with a crispy crusty coating and the flesh was delicate and tender. The Kaffir lime curry was superb. Words cannot describe the sauce and the lovely wombok surprise hidden in the fish. I wanted a spoon and had to make do by applying the back of my fork to the sauce and quickly licking the sauce from it and repeating the process. I seriously was wanting to lick the plate and mentioned this to Bron. I asked her to distract the other customers somehow while I applied my tongue to the plate. She declined 😦 When Benn took our plates we mentioned how much we loved the sauce and he jokingly offered to get us more.

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Lychee sorbet

Lychee sorbet. #yummy #dinner

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This sorbet did exactly as it was meant to. It refreshed our palates. On putting a spoonful in my mouth I was transported to my childhood in Brisbane. My grandparents and my grandfather’s brothers all lived together and raised me when I was very young. There was a farm just outside of Brisbane and the owners grew lychees with small seeds. I remember going there once a year and getting large wooden boxes of lychees and spending days eating lychees. We also grew a tree in our back yard and it was right up to when my parents sold the house a few years ago that we were still enjoying lychees from that tree. Thank you Morks for reviving olfactory memories.

———-

Cauliflower

Amazing cauliflower. #yummy #dinner

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Bron mentioned she needs to do more with cauliflower after tasting this dish. The cauliflower was coated in a crumb and cooked just right. All too often we over or undercook cauliflower. I want to know how these fritters were cooked. I could eat this all day. It’s a vegetable right? It must be good for me and more must be better for me.

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Prawn

Prawn #yummy #dinner

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I’ve been watching MasterChef Australia the Professionals and admiring Marco Pierre White. His common refrain when served one of something is why wasn’t there two. This prawn and pea open wonton dish (it says prawns [plural] on the menu Mork) was delightful and I wanted a second prawn 🙂 http://www.marcopierrewhite.org/ http://en.wikipedia.org/wiki/Marco_Pierre_White

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Pork rib

Pork ribs. #yummy #dinner

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I assumed when we sat down and decided on the tasting Menu that this would be the dish of the night. It almost made it. The John Dory pipped it for me. That said, this was a great dish. The flesh fell from the bones and melted in my mouth. We got some rice to soak up the sauce which was so nice. The sauce was a perfect consistency, not too thick not too thin. It was soy salty and soy sweet.

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Coconut

Coconut and Passionfruit #yummy #dinner

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This dainty dessert was just right. Coconut and passionfruit together. A party time of happiness in my mouth. The ice cream was complemented nicely with the warm sticky sweet rice it was served on.

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We got home to my place and I still had macarons that Bron had given me.

#dessert Look what Bron came and gave me today. Homemade macarons #superyummy

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Rose water and vanilla macarons

Bron's rose water and vanilla macarons. #amazing #yummy

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These were lovely with a cup of peppermint tea.

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The Tasting Menu cost $130 for both of us. The restaurant is BYO and doesn’t sell alcohol. This suited us well. I cannot say in words just how much we both enjoyed this dining experience. We’ve both eaten well in Canberra and have had many dining experiences, but this rates amongst the top of any resturant we’ve eaten in in Canberra. The service was perfectly paced. We were never ignored and plates weren’t removed in haste. The team were friendly and they all looked like they worked well together. There was a familiarity amongst them that was clear to the entire restaurant. It was nice to see Adul out and about from the kitchen. Benn was friendly and helpful when he could see I was posting images to Instagram he told us the Instagram handle for the restaurant and the blog address.

Morks is so worthwhile, I’d say if you live in Canberra and if you like food, you should eat here. I know we will be going back again (and again and again).

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Morks on Urbanspoon

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Morks http://morks.com.au/
Google map http://goo.gl/maps/AO0WX

Morks Dining Menu http://morks.com.au/index.php/menus/main
http://morks.com.au/templates/wa_theme/images/mork_menu.pdf

Meet the team at http://morks.com.au/index.php/team I am assuming Benn maintains the social accounts.
You can follow Morks on instagram at morksrestaurant facebook and Tumblr

Fekerte’s Ethiopian Cuisine


Last night we went out for another birthday celebration. It was M’s birthday, that is last night was the designated birthday celebration as opposed to the impromptu birthday celebration we had a few weeks ago. Apparently M has wanted to eat at Fekerte’s for a long long time.

Fekerte’s has a long Canberra tradition. I recommend reading the introduction to their menu which is very informative and explains a lot about the food there.

Last night we selected a banquet (banquet three) which consisted of:

Entrée
Samosa
Pastry filled with a mixture of whole lentils or lean minced beef, coriander, shallots and other fresh herbs served with sauce

These were amazingly good samosas. Full of meaty goodness.

Kita
Ethiopian pan bread brushed with olive oil and spices

This bread came out first and at first I didn’t know how to attack it. It was nice with a pancake consistency.

Cauliflower Fritters
Finely cut cauliflower and fresh herbs mixed with chickpea flour and egg deep-fried and served with a yoghurt sauce

These fritters were really very good.

Main
Lega Tibs
Lamb marinated in white wine and Ethiopian spices sautéed with rosemary, onions, and green peppers

The lamb was tender and very tasty. The green chilies weren’t too hot.

Key Wat
Diced beef gently simmered until tender in a blend of onion, exotic spices and berbere

The beef was tender and the sauce was great on rice and with the enjera

Zilzil Alicha
Diced lamb and seasonal vegetables slowly cooked in a green pepper sauce and seasoned with ginger and jalapeno pepper

This lamb was a lot spicier and the sauce was great.

Ater Alicha – Mildly Spiced Pea Stew
Yellow split peas cooked with garlic, turmeric and basil

Nice and spicy and full of fibre.

Assa Curry
Nile Perch fillet lightly curried with garlic and coriander

The Nile Perch is a nice flaky fish. A little mushy though. The fish tasted great.

Salad

Mixed with the sauce from the fish curry and this rocked.

Served with enjera and rice

This had a lovely citrus sourness alone and amazing with the sauces.

Traditional Spiced Tea or Traditional Coffee

This tea was great. With a little sugar it was sweet and spicy.

The entrée selection was really good. The samosas especially. They were full of meat and full of flavour. Each of the main meal dishes had its own distinctive spice mix and when eaten with rice and enjera the sauce was nicely absorbed and oh so delicious.

For dessert Bron brought along a little container of poppy seed orange biscuits with chocolate and nutella filling. These were amazing little packets of flavour. So yummy. Bron also brought a couple of pecan brownies which were fantastic.

These were full of buttery goodness.

This brownie had a nice pecan crunch and flavour.

Fekerte’s is definitely worth visiting.