Cauliflower soup is one of my favourite dishes because it tastes great and is easy to make. Winter is approaching and weekend soup is definitely a thing.
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The Pialligo Estate Bacon’s Smokehouse burns down
It was a tragedy of epic proportions for residents of Canberra who love bacon. While it was not the complete loss of bacon altogether, it was the loss of some of the nicest bacon available locally in Canberra. Just in case you’re interested, the butcher at the Spence shops also makes lovely thick cut rashers of bacon. I’ve also enjoyed some home cured bacon from a former boss’s husband. Then of course you can always buy bacon from a supermarket where water is injected so that when you cook it, it turns into a soggy mess.
I normally buy my Pialligo Estate streaky bacon from “More than Meats” at Westfield Belconnen so when I was grocery shopping last week I snapped up the last two packets just in case there was a run on them and I may be caught short. I also snapped them in the Snapchat sense too (see what I did there).
After yesterday’s (Thursday 2016-07-28) day of eating out I thought I needed some home cooking tonight. I’d already done chicken protection of beef so it’s the chook’s turn to be protected tonight and there is no better way to protect meat than with streaky bacon.
What you need to make Chicken Maryland even more awesome
Chicken Maryland—1 piece (as big as you like it)
Cheese—1 or 2 slices of Coon cheese
Streaky bacon—as many rashers as you like
Red quinoa and brown rice—1 packet of Coles microwave red quinoa and brown rice
Frozen vegetables—whatever and as much as you like
How you cook this
Cook the red quinoa and brown rice in the microwave oven according the instructions on the packaging (90 seconds).
Put the rice in the bottom of a Pyrex container or onto a baking tray it’s really up to you and how crunchy you want your rice.
Lay a couple of slices of Coon cheese on the top of the Chicken Maryland.
Wrap the cheese to the chicken with rashers of streaky Pialligo Estate bacon.
Use your hands to massage the bacon onto the cheese and chicken so it sticks firmly.
Be loving and gentle as you massage the smoky fragrant bacon knowing your attention to detail will pay off as it cooks.
Lay this masterpiece over the rice so that the hot tasty juices of the chicken, cheese and bacon drip into the red quinoa and brown rice and add flavour to the lovely textures of the grains.
Place into an oven which has been preheated to 200 °C (400 °F) and cook for 20 minutes. At 20 minutes turn the heat down to 150 °C (300 °F) and cook for a further 40 minutes.
It’s important to thoroughly cook the chicken. Wrapping it and putting it over a layer of quinoa rice protects the underside from the oven heat so you risk under cooking it. As much as I love a good infection with Salmonella and Campylobacter I don’t want to get enteritis (diarrhoea) myself.
Once cooked, remove the meat and rice from the oven and allow it to rest.
Prepare your vegetables by steaming them or cooking them in the microwave.
Plate up the meal.
After you’ve plated up!
The arty farty photographers say you make a picture, the more basic will say shoot a photograph. Basically I shoot a photograph at this stage and then after I’ve eaten I make a picture in Adobe Lightroom and Adobe Photoshop. So that must mean I’m basically arty farty!
Eat the meal while standing up at the kitchen counter because my dinner/work table is covered in computer stuff and I can’t use my couch because the so called leather is falling apart.
Wash the dishes
Write the recipe
Blog (verb)
Vlog (verb) because now this is fun and I’m enjoying the learning curve of video editing software. I’m using Final Cut Pro X.
How did it taste?
Bloody superb! How could it not with Australia’s best artisan bacon plus Australia’s best cheese all around Coles hormone-free and antibiotic-free chicken.
Feedback
Let me know what you think.
If you cook it please send me photographs and comments.
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So on Saturday instead of picking up two pieces of salmon I bought one piece of salmon and one piece of pink ling. I’ve been conscious that the salmon is very expensive at about $32 per kilogram while the pink ling is about half that price. I’ve never had pink ling as far as I know so I was interested in trying it out.
I assumed it could be baked just like salmon so I gave it a go. To hedge my bets I also baked some Pialligo Estate artisan bacon, knowing if the fish wasn’t too good the bacon would save the dish.
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What you need to make this dish
One piece of pink ling
Two rashers of streaky bacon from Pialligo Estate
Strips of capsicum
One avocado diced with a little olive oil
How to put it all together
Add the capsicum fish and bacon onto a baking tray
Cooking in an oven at 200 °C for 15 minutes
Allow everything to rest for 5 minutes while preparing the avocado
Plate up
Prepare for a photograph
Shoot a photograph
Eat the dish
Think about the future of pink ling in my life
Wash the dishes
Write the recipe
Make nice pictures using Adobe Photoshop and Adobe Lightroom
Blog and Vlog (verbs)
How did it taste?
Well I don’t think I’ll place pink ling on my favourite list
I think I may need to cook it differently. It basically lacked taste/flavour. I needed to add some extra salt and pepper after my first bite.
I may need to crumb it or batter it or at least pan fry it.
I was expecting it to be firm and flaky but it was soft and mushy.
The bacon was delicious as was the avocado
Final thoughts
It was an interesting experiment. Well worth doing. I won’t give up yet. I need to have a few more goes. At half the price of salmon I can afford to experiment a little with it.
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It’s been a good week in food. While my predictability remains high, there has been some variation. I’ve also been trying to vary how I share what I’ve been eating. I’m using Snapchat more especially video which I share via Instagram. I’ve also been producing a few more YouTube videos to share how I have prepared food. I set up a page for them.
Split pea and ham soup
Last Sunday I made split pea and ham soup again in an attempt to get it to look more green. Instead of carrot I used potato. It wasn’t much greener.
Salmon
I cooked salmon in paper one night and a quick pan fried version the following evening.
Chicken Maryland
On Wednesday night I made cheesy Chicken Maryland with leftover slow cooker oyster blade steak.
On Friday evening I wrapped my Chicken Maryland in Pialligo estate artisan bacon
Chicken schnitzel wrap
On Thursday at lunch time I had a chicken schnitzel with chips wrap with friends
McDonald’s Double Quarter Pounder with a large vanilla thick shake
Thursday was a long day. I started with a 6 am teleconference and ended with a lecture at the ANU Medical School from 5.30 to 7.15 pm. I stopped at McDonalds on the way back to the apartment.
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A fine Sunday
I awoke this morning from a crapulent sleep. I wish I could sleep better. My allergies are getting worse. If it wasn’t for the continuous positive airways pressure (CPAP) machine next to my bed, I reckon I wouldn’t be able to function.
Unlike Saturday, there was no fog and the sky was a brilliant blue that is common for Canberra. As much as I detest the weather, the altitude and inland location make for the cleanest bluest skies that I’ve ever known. Canberra skies are quite brilliant.
After breakfast I went for a walk around Lake Ginninderra and noticed a couple of pelicans near the boat ramp on the Western Foreshore.
I don’t know what it is about pelicans but I really like them. I was able to get quite close to a pair of them this morning. Fortunately, I had with me my 24–240 mm f/3.5–f/6.3 zoom lens. For a variable aperture zoom lens, it’s not too bad on my Sony α7 full frame body.
There was also another small black bird with the pelicans. I’ve been told it may be an Eurasian Coot.
The following Instagram videos can be played by hovering your mouse over the image and clicking on the play triangle
Yesterday while grocery shopping I came across a nice looking piece of beef rump. I put together a plan in my mind to have a slowly roasted piece of beef rump with leftover beef for toasted sandwiches at work this week.
I’ve really come to like using Snapchat (my user name is garydlum if you want to be friends), especially the video feature because I can keep a copy and then share it on Instagram.
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