Bloke food

Roast chicken thigh recipe

Posted by Gary

With the cloaca attached the chicken thigh is my favourite cut of chicken

After so much food last week I need to start reducing the amount of food I’m consuming. Normally I would eat two thighs; tonight, I set one aside for breakfast 😉 

Roast chicken thigh recipe
 
Recipe Type: Dinner (and breakfast)
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple roast dinner for a weeknight
Ingredients
  • Chicken thigh pieces preferably with cloaca attached
  • Cauliflower
  • Pumpkin
  • Capsicum
  • Mushroom
  • Tasty Coon cheese slices
  • Pouring cream
  • Chilli flakes
  • Mixed dried herbs
  • Curry powder
  • Pepper
  • Pank bread crumbs
  • Honey
  • Cooking oil
  • Soy sauce
  • Lemon
Instructions
  1. Heat up your oven to 150 °C
  2. Slice a lemon and in a bowl add some honey, soy sauce and oil
  3. Heat this in a microwave oven for about 30 seconds and then pour over and rub into the chicken pieces
  4. Put the chicken pieces into a baking tray and pour the remaining oily salty sugary liquid over the top
  5. Place the chicken into the oven for a total cooking time of 1 hour
  6. Cut up the cauliflower, pumpkin, capsicum and mushroom into small pieces and toss around in a bowl
  7. Put the vegetables into a pyrex bowl and add some cream as well as the curry powder, pepper, and mixed dried herbs
  8. Cover with the tasty Coon cheese and top with the panko bread crumbs
  9. Put the cauliflower cheese into the oven and cook with the chicken
  10. Plate up
  11. Shoot a photograph
  12. Eat the dinner
  13. Wash up
  14. Write the recipe
  15. Blog about it
 
For tomorrow's breakfast
For tomorrow’s breakfast

Chicken thigh

Tuesday dinner. Chicken thigh and cauliflower cheese.
Tuesday dinner. Chicken thigh and cauliflower cheese.
Tuesday breakfast. Chicken schnitzel and avocado.
Tuesday breakfast. Chicken schnitzel and avocado.

 
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Retrospective Wednesday Fish fingers sandwich with a twist Thanks @theholsbys and @kateisgreatok

Posted by Gary

I was reading 8 easy ideas when you’ve lost the will to cook on Keeping up with the Holsbys and noted number 6 was fish fingers.

It sent me back to my young adult life at university and my fourth year in medical school. In my group of six, we were fortunate that one person had a share house in Herston (see map below) and we’d go to her place (Hetherington Street) a few days every week and eat lunch. Herston is the suburb where you’ll find what was then the Royal Brisbane Hospital and University of Queensland School of Medicine. One of our favourite lunches was a fried fish finger sandwich. It consisted of three fried fish fingers (three is the width of a piece of bread and a cheese slice) some tasty Coon cheese slices between two pieces of bread which was then fried. Absolutely delicious.

I miss those days. On some days when we had clinical sessions in another hospital, some friends who were living in a UQ residential college would bring a packed lunch. I would sometimes break into their bag and grab their neatly wrapped sandwiches which were always cut in half. I’d take one neat bite out of one side and then rewrap it and put it back in their bag.

I used to do it a lot more neatly :-)
I used to do it a lot more neatly 🙂

Some readers may be aware that on Monday evenings I eat salmon and on most Tuesday evenings I eat chicken. A twitter friend, viz., @kateisgreatok (I recommend following Kate, she’s queen of subtweeting, is a Star Trek aficionado and she’s also a champion crotchet artist) asked what is my Wednesday meal. I said I didn’t have one but this Wednesday I was going to do something I hadn’t done for a long time. Kate suggested Retrospective Wednesday.

So tonight I’ve gone back in time and made a favourite lunch but with a twist or two.

Retrospective Wednesday Fish fingers sandwich with a twist Thanks @theholsbys and @kateisgreatok
 
Recipe Type: Lunch or dinner
Cuisine: Australian
Author: Gary Lum
Wednesday retrospective
Ingredients
  • Fish fingers. We used to buy the home brand ones because you could get a gazillion really cheaply. Now I have a job so I splashed out and buy BIRDS EYEâ„¢
  • Tasty Coon cheese slices. We all love eating Coon.
  • Cos lettuce because now I’m a grown up
  • Tomato because now I’m a grown up
  • Avocado because now I’m a grown up
  • Butter because I’m bad
Instructions
  1. Oven bake the fish fingers. Yes you read correctly, I oven baked these rather than shallow frying them. Growing up sucks.
  2. Spread butter and avocado on the slices of bread and toast the outside after removing the fish from the bench top oven. Yeah, don’t criticise the butter, I nearly added some bacon too.
  3. Lay out the fish fingers on the base slice of buttered and avocado spread toasted bread.
  4. Add slices of cheese
  5. Grill the cheese until it’s melted
  6. On the other slice of buttered and avocado spread toasted bread add the lettuce and tomato
  7. Put it all together to shoot a fancy photograph (with Sony α7S)
  8. Really put it together and cut in half and shoot another photograph (with Nikon D7100)
  9. Eat this bad boy
  10. Clean the dishes
  11. Write the recipe
  12. Write the blog post
 
Notes
I hope you enjoy this as much as I did

Fish finger toasted sandwhich Fish finger toasted sandwhich Fish finger toasted sandwhich Fish finger toasted sandwhich 

PS I’m not sure I’ll do a retrospective Wednesday every Wednesday but it’s got me thinking. Thanks Danielle and Kate. 

PPS I’ve been toying with mixing it up and trying Salmon Sunday and Meatless Monday. What do you think?

 
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This was my Tuesday breakfast. Fish fingers with egg and avocado.
This was my Tuesday breakfast. Fish fingers with egg and avocado.

 

Chicken Maryland with a cheesy crusted skin

Posted by Gary

I do love Chicken Maryland

I’ve posted a few Chicken Maryland recipes here but I can’t help myself it’s my favourite cut of chook. The Chicken Maryland contains the best parts of the chook, viz., thigh meat, lots of excellent skin and the crunchy cloaca with a level of fat that gives it so much flavour.

Chicken Maryland and tomato Chicken Maryland and tomato Chicken Maryland and tomato

Chicken Maryland and tomato

Chicken Maryland with a cheesy crusted skin
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland pieces
  • Tomato
  • Onion
  • Mixed dried herbs
  • Salt
  • Pepper
  • Curry powder
  • Tasty Coon cheese
Instructions
  1. Turn on your oven to about 200 °C
  2. Slice an onion and place the rings on the bottom of a roasting tray
  3. Place the chicken on the onion rings
  4. Quarter a firm tomato and place between the Chicken Maryland pieces
  5. Cover the chicken with some tasty Coon cheese
  6. Sprinkle over the chicken and tomato a generous amount of salt, pepper, curry powder and mixed dried herbs
  7. Whack into your oven for 45 minutes
  8. After 45 minutes remove the roasting tray and allow to rest for 20 minutes
  9. Plate up
  10. Shoot a photograph (I used my Nikon D7100 with a Tamron 90 mm MACRO and my new Sony α7S with a Sonnar 55 mm 1.8 lens)
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Blog about it
 

I hope you enjoy making this. Please let me know what you think.  

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