Bacon

Bacon and chicken spicy congee with quinoa

Bacon and chicken spicy congee with quinoa! Have you heard of such a dish? This recipe uses a pressure cooker and is quick and easy.

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Chicken and bacon spicy congee with quinoa Gary Lum
Chicken and bacon spicy congee with quinoa

The ultimate comfort food

I think of congee as the ultimate comfort food. It’s also relatively cheap if you use a few cheap cuts of meat and it’s filling.

Recipe

Chicken and bacon spicy congee with quinoa Gary Lum
Print
Bacon and chicken spicy congee with quinoa
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

I broke a tooth last night gnawing some meat off a beef short rib. I need soft food. This congee is a perfect soft food. It's also a perfect comfort food. 

Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 800 kcal
Author: Gary Lum
Ingredients
  • 1 cup Arborio rice
  • 1 cup White quinoa
  • 200 grams Chicken thigh fillets
  • 2 rashers Streaky bacon broken up
  • 1 litre Tap water
  • 1 packet French onion soup mix Sodium reduced
  • 1/2 head Cabbage sliced
  • 1 piece Star anise
  • 1 splash Soy sauce
Instructions
  1. In the vessel of a pressure cooker add the rice, quinoa and water and then stir

  2. Add the chicken and bacon and stir through

  3. Add the packet of French onion soup and stir through

  4. Add the cabbage and stir through

  5. Add the star anise on top

  6. Close the pressure cooker chamber and set to cook for 30 minutes

  7. Release the pressure once cooked and remove the lid

  8. Stir the congee and break up the chicken meat while stirring

  9. Aliquot into containers for lunch at work

  10. Serve the remainder into a shallow bowl, add the soy sauce and garnish with parsley

  11. Shoot a photograph

  12. Eat the meal

  13. Clean the dishes

  14. Start to feel quite full after the huge size of the bowl of congee eaten and feel a bit thirsty too

  15. Hope that readers like this recipe and share it on social media

Recipe Notes

If you like congee, I think you'll like this recipe. It's easy to put together and cooking in a pressure cooker makes it dead easy 

How long should you cook congee in a pressure cooker?

I’ve been asked this a few times. I don’t have a mathematical formula. What I know is that for a full chicken, Mum used to cook it for anywhere between 45 and 60 minutes. I figured for 200 grams of chicken thigh meat and some bacon, 30 minutes would be fine. In fact, I think next time I will try 20 minutes to see if there is any difference.

Do you have to use a pressure cooker?

No, not at all. In fact, I like making congee in a slow cooker too. It’s basically the same recipe except you put it in a slow cooker for 6 hours.

What other meat can you use?

Almost any meat you like although I’m not sure how fish would go. Vegetarians can use tofu if they like.

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Bacon macaroni and cheese

Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.

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Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Super hot and spicy home smoked and cured bacon macaroni cheese
4.5 from 2 votes
Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Print
Bacon macaroni and cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 200 grams Macaroni (cheap supermarket stuff)
  • 200 grams Bacon (diced and cooked in a bench top oven to release flavour)
  • ½ cup Coon cheese (grated)
  • ½ cup Parmesan (grated)
  • 3 tablespoons Flour (plain)
  • 2 tablespoons Butter (salted)
  • 1 dessert spoon Chilli flakes
  • 1 piece Red chilli (diced)
  • ¼ cup Parsley
  • ¼ cup Panko breadcrumbs
  • 1 tablespoon Pumpkin seeds
  • 1 tablespoon sunflower seeds
  • ¼ piece White onion (small and diced)
  • 1 cup Full cream milk
Instructions
  1. Remove the home smoked and cured piece of gift bacon from the vacuum packaging
  2. Dice the bacon into large cubes
  3. Cook the bacon on an oven tray at 200 °C/400 °F for 12 minutes in a small bench top oven
  4. While the bacon is cooking cook the macaroni 1 to 2 minutes short of the recommended time on the packaging, the macaroni will continue to cook when it’s coated in cheesy goodness
  5. Allow the bacon to rest in its rendered fat so the flavours are retained
  6. Drain the macaroni and mix with the cooked bacon and the rendered bacon fat so the macaroni absorbs bacon flavours
  7. In a saucepan melt the butter and add the onion until the butter foams
  8. Whisk in the flour and make a roux
  9. Add the milk to make a sauce
  10. Remove the saucepan from the heat source
  11. Fold in half the cheeses with the pumpkin and sunflower seeds
  12. Add the macaroni and bacon and stir through slowly
  13. Mix in the chilli flakes and red chilli
  14. Pour into a Pyrex dish
  15. Mix the panko breadcrumbs with the rest of the grated cheeses
  16. Top with the rest of the cheeses and panko breadcrumbs
  17. Place into a hot oven (200 °C/400 °F) for 15 to 20 minutes being careful not to burn the top
  18. Serve in a shallow bowl
  19. Garnish with a sprig of parsley
    Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
  20. If you want to give the pretence that you have a healthy lifestyle feel free to add vegetables like kale and spinach or silverbeet but if you do you need to realise you’re lying to yourself and really you’re a comfort food whore.
  21. Unlike me, if you can digest and metabolise alcohol you could have a large glass or two of wine or a pot of beer with this.
  22. Don’t forget when you’re finished don’t pass out on the couch, the sooner you get the saucepan and bowl in some water the easier it will be to clean off the cheesy goodness.
  23. While you’re cleaning off that cheesy goodness, just imagine how it all looks churning in your stomach, being mechanically processed and chemically digested as it passes through your duodenum, having bile added like dishwashing detergent.
  24. I could go on but you get the picture. Hopefully after a morning coffee, what’s left will start its extracorporeal journey to a waste treatment facility near you.
  25. If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter. I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.
  26. Please follow me on my food-based social media on Twitter, Facebook, and Instagram.
Recipe Notes

On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.

Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Super hot and spicy home smoked and cured bacon macaroni cheese

If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter (there are handy sharing icons in this post). I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.

On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.

If you want to see more examples of workplace generosity please head over to another blog where I have shared three consecutive days of amazing workplace generosity.

This isn’t the first mac and cheese on Yummy Lummy, I put it in a Taco one Saturday.

Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

For vegan friends, here’s a vegan version from the Noob Chef.

How do you make cauliflower soup taste sensational?

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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Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese
3 from 1 vote
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Print
How do you make cauliflower soup taste sensational?
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
This recipe will have you wanting another bowl, even after you feel full.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 piece cauliflower remove leaves and breakdown florets
  • 100 grams bacon pieces bought from a delicatessen
  • 1 piece potato cut into cubes
  • 1 tablespoon curry powder Clive of India
  • 2 glugs olive oil
  • ½ piece white onion diced
  • 1 piece stock cube chicken
  • 1 teaspoon chilli flakes
  • ¼ cup cream
  • ¼ cup cheese grated
  • ¼ cup parsley chopped
  • 1 litre boiling water from a kettle
Instructions
  1. Add the olive oil to a saucepan

  2. Sauté the bacon pieces and diced onion
  3. Add the potato and cauliflower
  4. Add sufficient boiling water to cover the potato and cauliflower
  5. Add the stock cube and curry power
  6. Bring the water to the boil and turn down to a simmer
  7. Simmer until the cauliflower and potato are tender (at least 30 minutes)
  8. Remove the saucepan from the heat source
  9. Use a stick blender to process the soup
  10. Add the cream

  11. Add the grated cheese, chilli flakes and cream and then stir through
  12. Prior to serving to recipients (me) add the chopped parsley

  13. Serve in a bowl
Recipe Notes

As winter approaches this is a soup to be made again and again. If you choose, this goes nicely with a piece of bread or a roll or just on its own.

As much as I love pumpkin soup, I really enjoy this cauliflower soup.

I’ve previously posted recipes for cauliflower soup, one had celeriac and spam while the other had Pialligo Farm bacon with Gorgonzola cheese.

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Thank you

My weekend in food

Hello there. It’s been a while since I last wrote. I feel like I haven’t had much to share. My time is now pretty divided. Work is getting busier and I’m enjoying blogging and podcasting Medical Fun Facts.

This weekend was pretty quiet for me. On Friday I had a good day at the hospital and ate a simple dinner of bacon with avocado on toast. 

TGIF dinner. Bacon and avocado on toast. Gary Lum
TGIF dinner. Bacon and avocado on toast.

On Saturday morning I decided to make a grilled cheese toastie with bacon. 

 

 

This will soon have #bacon added

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Streaky Bacon, Swiss cheese and Dijon mustard grilled toastie. Gary Lum
Streaky Bacon, Swiss cheese and Dijon mustard grilled toastie

Before I started grocery shopping I had a double shot latte to get me going.

For lunch, I had a pulled pork burrito with guacamole, sour cream, jalapeño peppers and salsa from Guzman Y Gomez. It was huge. It’s a good thing I have a big mouth. I needed two hands to hold it. 

Pulled pork burrito with ginger beer. Gary Lum
Pulled pork burrito with ginger beer

For dinner, on Saturday night I made a light meal. A prawn salad.

Saturday dinner. Prawns and summer salad. Gary Lum
Saturday dinner. Prawns and summer salad.

I slept well Saturday night and woke up thinking I’d poach an egg and have some bacon. Sadly, I fail at poaching eggs.

Poached egg fail with crispy streaky bacon, Gary Lum
Poached egg fail with crispy streaky bacon

I went for a walk. I love the coloured buoys at Yerra Beach on Lake Ginninderra. 

Colourful buoys on Lake Ginninderra at Yerra Beach, Gary Lum
Colourful buoys on Lake Ginninderra at Yerra Beach

For lunch, I made myself a mango salad.

Kensington pride mango salad, Gary Lum
Kensington pride mango salad

And, finally, for Sunday dinner, I made a chicken schnitzel cheeseburger. It was delicious.

 

 

Making my chicken schnitzel cheeseburger #dinner #iphone #yummylummy #canberra

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Hello Sunday. Chicken schnitzel cheeseburger. Gary Lum
Hello! Sunday. Chicken schnitzel cheeseburger.

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

Grease Monkey Double Deluxe burger

Introduction to Grease Monkey

On Wednesday evening I went out to dinner with a mate from Darwin. I’ve known Drapes for a long time. He worked out of Katherine, Nhulunbuy, Tennant Creek and Alice Springs while I was the Supervising Pathologist for the Northern Territory of Australia. He was down in Canberra for a meeting.

We’d arranged to catch up and thought a burger meal would be the way to go. I did a little on-line searching and thought it would be worth trying out Grease Monkey in Braddon.

Grease Monkey

The restaurant is at 19 Lonsdale Street in Braddon and it opens from 11 am to 10 pm.

 

They have chairs, stools and tables inside and outside. Drapes and I sat on moulded stools at the front window looking out onto the sidewalk. It was good for watching people walk by. Mostly young Canberrans, the blokes with beards and women in summer wear.

The menu can be downloaded from the website and I’ve made the current one available here.

What did I eat?

If you follow me on Facebook, Twitter and Instagram you’ll see over the last couple of days I’ve been trying to be mindful of portion size. So I limited myself. I didn’t get fried chicken, mac and cheese, jalapeño poppers or hot wings. I had just one burger and that was the Double Deluxe.

Photograph courtesy of Anthony Draper
Photograph courtesy of Anthony Draper

The Double Deluxe

This burger consists of double beef, double cheese, bacon, grease monkey sauce, grease monkey relish, onion and pickles. The bread roll was pretty good. It wasn’t sweet and it wasn’t too much. It was just right. The burger itself was nice, I’d happily do it again. The burger is also served with chips. The chips were cooked really well and nicely salted but they come with extra seasoning. So now I’m going to sound like a food wanker but I reckon on their own the chips would be awesome, but coupled with a nice burger, they’re too much. There is too much competing flavour.

Sorry about the backlighting on this photograph
Sorry about the backlighting on this photograph

What else?

Check out the comment from Kate on Instagram. You need to click on the image and it will open the page in Instagram and you can scroll down to see Kate’s comment. Kate is a friend who avoids animal flesh, so I’m guessing the mushroom burger is really good. 


Next time I’ll try the mushroom burger.

Final words

For $20 the Double Deluxe is not cheap. Is it worth $20? Not really. You can make a similar burger for less. What about the experience? It’s a good experience and I reckon Canberrans should check out Grease Monkey and have a burger or two. I’ll go back but it’s not a place I’d go to regularly.

 

Fun food on the Sandgate mudflats at low tide

It’s been a quiet week. Last weekend I was down with a head cold, you know, ManFlu. I ended up working from home on Monday because I was really congested and coughing badly. I’m still coughing but at least I feel okay in my head.

Work was busy with a heap of small or medium sized tasks that just had to be done. Wednesday though was a bad one. Wednesday morning, I woke up at 1 am with something on my mind and I just couldn’t get back to sleep. Coupled with the head cold it meant I felt like a zombie while I was at work. I suppose it doesn’t matter in the scheme of things because Wednesday’s productivity across the globe was probably down slightly because it coincided with the US presidential election. Yummy Lummy isn’t a place for political commentary so all I’ll say is that I made sure I had a nice meal while I was watching the television reporting of the results including the victory and concession speeches.


I’d like to put in a plug for my new podcasting venture. Please check out Medical Fun Facts at https://drgarylum.com/blog/ 


The highlight for me this week was flying to Brisbane on Friday night and spending the weekend with my daughters and my parents.

The flight from Canberra to Brisbane started well. I got a seat in the exit row and had a meal of meatballs and mashed potato.

2016-11-11_19-00-51_015_gary_lum 2016-11-11_19-17-27_014_gary_lum

Meatballs with mashed potato
Meatballs with mashed potato

On landing the doors opened and a wave of humidity travelled backwards and hugged me like a child runs up to greet you at an airport and grabs you around your legs. Best feeling in the world!

Ms19 was working Friday night so after arriving at my parents’ place I suggested to Miss15 that we go see Ms19 and get ice cream. Ms21 couldn’t join us, so it was just me and Miss15.

I had a nice caramel condensed milk ice cream with a Ferrero Rocher crushed into it.

Caramel condensed milk with Ferrero Rocher
Caramel condensed milk with Ferrero Rocher

After a pretty crappy sleep (I don’t travel with my CPAP machine) we went and had breakfast at The Groove Train in Chermside.

I had a nice granola which I think did something to really stimulate my gastrocolic reflex because my irritable bowel syndrome (IBS) went crazy. It’s a good thing I was close to a clean toilet.

2016-11-12_09-27-40_010_gary_lum

Now that Ms19 has retired from gymnastics we’re not totally bound to a sports schedule. Miss15 had a gymnastics evaluation from 2.30 to 5.30 pm and Ms21 was working so what to do between 11 and 1.30? We ended up taking a short drive to Sandgate and walking from the swimming pool to the big jetty and back. All up it’s about a 5 km walk. It was really warm and overcast and it was low tide. The sea breeze was really nice. The smell from the mudflats though wasn’t that good. In fact, it was pretty rank. That part of Sandgate with a view of the water and the sea breeze is really nice. The low tide smell though would make me think twice about living there unless I could keep the house fresh.

2016-11-12_11-27-14_009_gary_lum

After a pretty good walk, we went to the Sandgate fishmonger and bought some potato scallops with crumbed squid. Like most good shops, especially in Queensland, when you ask for some potato scallops you inevitably get n+1 with n being the number of scallops you ask for. These potato scallops were really nice. The crumbed squid was also really good. If you’re visiting Sandgate and want a nice takeaway deep fried meal, I can recommend the Sandgate Fishmonger.

Potato scallops and crumbed calamari
Potato scallops and crumbed calamari
Sandgate fishmonger
Sandgate fishmonger
Potato scallops and crumbed calamari
Potato scallops and crumbed calamari

After taking Miss15 to gymnastics, Ms19 and I had been thinking about going out for a milkshake somewhere. As it turned out we were pretty full from lunch and the weather put on a show which made driving less than ideal. Brisbane was treated to a really nice thunderstorm. The rain was heavy, the thunder was loud and the sky almost went black. I love this sort of weather. The rain lasted about 45 minutes and afterwards the air freshened and the heat was gone. Perfect subtropical weather. You can’t ask for better.

 

 

For dinner, we went to Thr3e Restaurant in the Kedron-Wavell RSL club. This is a cheap and cheerful buffet affair with upgrades. I had a nice seafood platter and Mum and Dad had a bucket of prawns.

Seafood platter
Seafood platter
Seafood platter
Seafood platter
Buffet plate
Buffet plate

We all went to bed feeling fairly sated.

Sunday broke with a brilliant warm and moist morning. Mum and Dad had planned a big breakfast. We had bacon, sausages, pikelets, fried eggs and cooked tomatoes. It’s always good having breakfast with my daughters and parents.

Bacon, sausage, tomato, egg and pikelet at Wheller on the Park #breakfast #yummylummy #foodporn #yummy #delicious #instafood #iphone #bne #brisbane
Bacon, sausage, tomato, egg and pikelet at Wheller on the Park
#breakfast #yummylummy #foodporn #yummy #delicious #instafood #iphone #bne #brisbane
Maply syrup and bacon on a pikelet
Maply syrup and bacon on a pikelet
These plates are older than me
These plates are older than me

I’m now back in Canberra where it is cold, windy and wet. I wish I was back with my daughters in Brisbane.

Streaky bacon and pink ling

Have you tried pink ling?

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

  1. Add the capsicum fish and bacon onto a baking tray
  2. Cooking in an oven at 200 °C for 15 minutes
  3. Allow everything to rest for 5 minutes while preparing the avocado
  4. Plate up

Prepare for a photograph

  1. Shoot a photograph
  2. Eat the dish
  3. Think about the future of pink ling in my life
  4. Wash the dishes
  5. Write the recipe
  6. Make nice pictures using Adobe Photoshop and Adobe Lightroom
  7. Blog and Vlog (verbs)
Baked pink ling with bacon, capsicum and avocado
Baked pink ling with bacon, capsicum and avocado

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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What I’ve eaten this week

Another week

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.

 

Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick
Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick

Salmon

I cooked salmon in paper one night and a quick pan fried version the following evening.

Salmon cooked in paper with sugar snap peas and onion served with avocado
Salmon cooked in paper with sugar snap peas and onion served with avocado
Salmon cooked in paper with sugar snap peas and onion served with avocado
Salmon cooked in paper with sugar snap peas and onion served with avocado

Pan fried salmon with pearl barley couscous and chickpeas
Pan fried salmon with pearl barley couscous and chickpeas

Chicken Maryland

On Wednesday night I made cheesy Chicken Maryland with leftover slow cooker oyster blade steak.

Slow cooker oyster blade steak with Chicken Maryland served with avocado
Slow cooker oyster blade steak with Chicken Maryland served with avocado

On Friday evening I wrapped my Chicken Maryland in Pialligo estate artisan bacon

Bacon wrapped chicken Maryland
Bacon wrapped chicken Maryland

Chicken schnitzel wrap

On Thursday at lunch time I had a chicken schnitzel with chips wrap with friends

Royal chicken schnitzel chip butty with pink lemonade
Royal chicken schnitzel chip butty with pink lemonade

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.

#dinner of champions from @mcdonaldsau #snapchat #iphone #instafood #foodporn #yummy

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

Raisin toast after a 6 am teleconference #breakfast #yummy #delicious #instafood #foodporn #iphone #snapchat

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Roast pork with crispy crackling and potatoes

On Friday while working at The Canberra Hospital I enjoyed a meal of roast pork with crispy crackling and potatoes

Roast pig with crispy crackling and spuds #lunch #yummy #delicious #instafood #foodporn #iphone #snapchat

A video posted by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

 

Bacon and eggs

Saturday morning called for bacon and eggs

Pialligo Estate bacon and eggs
Pialligo Estate bacon and eggs

Garlo’s pie and sausage roll

Saturday lunch was a little extravagant with a pie and sausage roll

Garlo’s pie and sausage roll for #lunch #delicious #yummy #foodporn #instafood #iphone #snapchat

A video posted by Gary Lum (@garydlum) on

Garlo's beef and mushroom pie with Worcestershire sauce and a Garlo's sausage roll with barbecue sauce
Garlo’s beef and mushroom pie with Worcestershire sauce and a Garlo’s sausage roll with barbecue sauce

 

Fried noodles

Saturday night was ‘vegetarian’ fried noodles with vegetables

Fried noodles with cheese and vegetables
Fried noodles with cheese and vegetables

Pelicans on Lake Ginninderra

It’s a 3 pelican day on #lakeginninderra #belconnen #canberra #cbr #iphone #snapchat

A video posted by Gary Lum (@garydlum) on

Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Park bench on Lake Ginninderra
Park bench on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra
Pelicans on Lake Ginninderra

Bacon wrapped Chicken Maryland

Bacon wrapped Chicken Maryland

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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.

Back to the story, the Pialligo Estate’s Hume smokehouse was gutted by fire in Canberra’s south on the evening of Wednesday 20 July 2016. The good news is that no one was hurt and full production is expected to resume in the first week of August.

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).

Pialigo Estate streaky bacon
Pialligo Estate streaky bacon

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

  1. Cook the red quinoa and brown rice in the microwave oven according the instructions on the packaging (90 seconds).
  2. 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.
  3. Lay a couple of slices of Coon cheese on the top of the Chicken Maryland.
  4. Wrap the cheese to the chicken with rashers of streaky Pialligo Estate bacon.
  5. Use your hands to massage the bacon onto the cheese and chicken so it sticks firmly.
  6. Be loving and gentle as you massage the smoky fragrant bacon knowing your attention to detail will pay off as it cooks.
  7. 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.
  8. 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.
  9. 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.
  10. Once cooked, remove the meat and rice from the oven and allow it to rest.
  11. Prepare your vegetables by steaming them or cooking them in the microwave.
  12. Plate up the meal.

After you’ve plated up!

  1. 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!
  2. 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.
  3. Wash the dishes
  4. Write the recipe
  5. Blog (verb)
  6. 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?

Bacon wrapped chicken Maryland
Bacon wrapped chicken Maryland

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.

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