Chicken Maryland

Nut crusted Chicken Maryland for Christmas Day lunch

Nut crusted Chicken Maryland for Christmas Day lunch

This recipe is for one of my nieces, M. We shared Christmas Day lunch and M was keen to know how I cooked the Chicken Maryland. This recipe is dedicated to Miss M who is a wonderful human being.

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Unexpectedly, because of unusual family circumstances, I enjoyed Christmas Day lunch with some close family in Brisbane.

The tasking was clear. One brother cooked a 12-hour slowly roasted lamb shoulder, a butternut pumpkin, lamb jus, potato salad and roasted onions. My sister-in-law made a pavlova with mixed berries. My role was cooking chicken, buying prawns and preparing a salad.

I took easy options. I bought a few packets of coleslaw and garlic aioli for my salad. I was asked not to purchase my favourite kale coleslaw! Packet coleslaw is quick and it’s easy. I bought 1 kilogram of cooked unpeeled king prawns on Saturday and kept them cold in the refrigerator. After an hospital visit early Christmas Day morning all I had to do was peel the prawns and serve them with some purchased 1000 island sauce.

The only real effort was in cooking the chicken. I come from a family of dark meat lovers. We eschew the breast and crave the thigh. We want our meat to be tender, juicy and moist rather than dry and stringy.

Recipe

Print
Nut crusted Chicken Maryland for Christmas Day lunch for Miss M
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
An easy way of roasting pieces of Chicken Maryland while being interrupted and keeping the meat juicy, tender and moist with a little crunch.
Course: Main Course
Cuisine: Australian
Servings: 6
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • Chicken Maryland pieces
  • Olive oil
  • Iodised salt
  • Black pepper
  • Mixed dried herbs
  • Queensland nuts
  • Peanuts
Instructions
  1. Heat the oven to 140 °C.
  2. Line a baking tray with baking paper and place the tray into another baking tray which is slightly larger.
  3. Place the pieces of Chicken Maryland into the lined baking tray and pour some olive oil over each piece.
  4. Gently rub the oil all over the outer surface of each piece of chicken.
  5. Sprinkle a little of the dried mixed herbs onto each piece of chicken.
  6. Add salt and pepper to taste.
  7. Place some Queensland nuts and peanuts into a zip lock bag and then crush the nuts with whatever tool you have available.
  8. Sprinkle the crushed nuts onto the chicken and gently press them into the skin to ensure the nuts adhere to the surface of the chicken.
  9. Pour some water into the outer baking tray. I used enough so the water was about 1.5 cm deep.
  10. Place the trays and chicken pieces into the oven and cook for 1 hour.
  11. At 1 hour turn the oven off and keep the door closed.
  12. Go and visit the hospital for a few hours safe in the knowledge the chicken will continue to cook for a little while, the water in the outer tray will maintain a humid moist environment and keeping the oven door closed with ensure the chicken remains warm and doesn’t go cold.
  13. When you get home, prepare the Christmas Day lunch banquet and make sure everyone gets a piece of Chicken Maryland with a nut crusted skin.
  14. Enjoy your Christmas Day lunch with family and good food.
Recipe Notes

I default to 500 Calories for the energy calculation for all my recipes.

 

Photographs

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Questions and answers

Why dark meat?

It has more flavour and it’s more forgiving to cook. Breast meat can be tender and juicy but it requires a lot more attention to detail when cooking and life’s too short for that. Thigh meat will almost always be tender, juicy and moist.

Can this be applied to other poultry?

Yes. This advice is suitable for turkey and duck, although the fat content in a duck breast is higher and duck breast is more forgiving.

I thought breast was best?

Not when it comes to roasting a chook 😂

One ‘pot’ Chicken Maryland with crunchy quinoa rice

How long do you cook a Coles Chicken Kiev?

 

Quick tip for cooking chicken pieces

 

 

It can be a bit boring cooking just one piece of chicken for your meal for one.

I often cook my chook on something, like some quinoa rice, or pearl barley couscous or even some ramen noodles.

Roasting these starchy carbs under the piece of chicken has two benefits. The juices from the chicken infuse into whatever it sits on and the roasting ensures the rice or couscous or noodles come out crunchy for some added mouthfeel.

So I’ve taken up another hobby! Podcasting. A friend at work likes to hear medical fun facts and I thought I could put them together and made a podcast about them. 

Would you like to hear some Medical Fun Facts? Check out the link https://drgarylum.com/blog/ 

Roast sesame Chicken Maryland with avocado and potato chips #dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Roast sesame Chicken Maryland with avocado and potato chips
#dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon

3 highlights from this week plus a whole heap of other stuff

Tonight I’m writing a weekly wrap up of 3 highlights from this week plus a whole heap of other stuff

Saturday 27 August 2016

My youngest brother became Mr45

I started the day with avocado on toast

Avocado on fried bread
Avocado on fried bread

Lunch was a Garlo’s lean beef and mushroom meat pie

Dinner was a plate of beef burgers coated in crumbs made from Panko and fried shallots

Sunday 28 August 2016

I started with a nice walk around Lake Ginninderra

Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Spring flower on Lake Ginninderra
Spring flower on Lake Ginninderra

Breakfast was eggs Benedict with salmon

Eggs Benedict with salmon
Eggs Benedict with salmon

Lunch was another Garlo’s meat pie

Garlo's beef and mushroom pie with Worcestershire sauce inside
Garlo’s beef and mushroom pie with Worcestershire sauce inside

Dinner was slowly roasted lamb shoulder

Monday 29 August 2016

A relatively uneventful day at work, busy but not hectic.

Dinner was salmon and prawns coated in crumbs made from panko and fried shallots

Tuesday 30 August 2016

Nothing to report from Work

Bad news

Miss15 broke the fifth metacarpal on her dominant hand while on the balance beam. This means she won’t be competing with Ms19 at the National Club Championships in Bendigo later in September. I am so sad for Miss15. She’s already had a couple of fractured vertebrae last year as well as an injured ankle.

Dinner was baked salmon with avocado on a bed of pearl barley couscous

Wednesday 31 August 2016

Highlight #1

Performance review time. I came away very happy.

Highlight #2

The plumber came and fixed a leak in my en suite hand basin, repaired the taps in my laundry and tightened the taps in my shower. For those querying, yes I could do this myself but all my tools are still in storage and as a renter I shouldn’t be doing my own running repairs.

Dinner was chicken Maryland with macaroni and Brussels sprouts

Thursday 1 September 2016

It wasn’t pay day so it wasn’t an exciting Thursday. I did have a good meeting though at Russel Offices.

Dinner was a piece of chicken Maryland on a bed of crispy crunchy ‘instant’ noodles with Brussels sprouts.

Friday 2 September 2016

Hospital day!

Highlight #3

I received a gift from a workmate who had just passed her Part I examinations for her Fellowship of the Royal College of Pathologists of Australasia. She bought me a first edition of the American Society for Microbiology’s Manual of Clinical Microbiology. I have every edition of the Manual but the first which was published in 1970. This made my day. I was so happy. In fact, this made my week.

Manual of Clinical Microbiology First edition
Manual of Clinical Microbiology First edition

Dinner was leftover lamb shoulder with red quinoa and brown rice done fried rice style except rather than soy sauce I used Worcestershire sauce for an English touch.

Saturday 3 September 2016

It was raining cats and dogs so no walking today.

Lunch was a Garlo’s sausage roll and beef and mushroom hot pie

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

Dinner was Coles Australian pork slowly cooked pork ribs

Final words

How was your week?

Let me know in the comments below.

 

How to combine chicken and pork into a delicious recipe for pork pullers

Hello, chicken lovers! Or should that be “Hello Pork lovers!”?  I’m going to go with hello pork pullers! How’s that?

Food safety is something I think about regularly and it’s something I tend to prioritise over menu composition and nutrition in many ways.

On the weekend I made some pulled pork with enough leftover for lunches. Kept in the refrigerator it should be safe if the temperature remains <5 °C and so long as I consume it over about 4 days.

I’ve been eating pulled pork toasted sandwiches this week and I have some pulled pork left over but I don’t think I want it in a sandwich 4 days in a row.

I also have some chicken in the refrigerator. I don’t like refreshing it after I’ve purchased it so I make sure I wrap it tightly and cook it thoroughly within a week of purchase.

The planets have misaligned and tonight I feel like it would be safer to have the pulled pork and chicken together. I cannot bear to discard the pulled pork. It’s too expensive to waste and I will always remember my mother and grandmother chastising me about poverty stricken starving children in Africa if I didn’t want to finish my dinner.

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What did I put into my pork and chicken dish?

  • Macaroni
  • Leftover pulled pork
  • Leftover sauce from the pulled pork (with onions)
  • Grated cheese
  • Frozen peas and corn
  • Jalapeño peppers
  • Red chillies
  • Chicken Maryland

How did I put it together

  1. In a buttered Pyrex dish, I added the dry macaroni (I’m really hoping the pulled pork sauce and juices from the chicken will cook the macaroni)
  2. On top of the macaroni add, the leftover pulled pork and then the sauce with the onions
  3. Layer over the meat and sauce some grated cheese and then the frozen peas and corn, jalapeño peppers and red chillies
  4. Put the piece of Chicken Maryland on top and to that add a little more grated cheese
  5. Put it all into an oven at 200 °C for 20 minutes and then turn down to 150 °C for 40 minutes for a total cooking time of 1 hour (this should be sufficient to kill vegetative bacterial cells)

How did I prepare this for a photograph?

  1. Out of the oven, I let everything rest for 10 minutes
  2. Remove the chicken and set it aside
  3. Put the contents of the Pyrex dish into a large serving bowl and then added the chicken on top
  4. Gussy it up for a photograph for fellow pork pullers
  5. Devour the meal and enjoy the mixed meat flavours
  6. Wash the dishes
  7. Write the recipe
  8. Make a nice picture perfect for pork pullers with Adobe Lightroom and Adobe Photoshop
  9. Blog and vlog (verbs)
Perfect for pork pullers
Slowly cooked leftover pulled pork with Chicken Maryland, macaroni cheese, jalapeño peppers, red chillies, onion and spring onions

How did it taste?

Not too bad. I probably should have cooked the macaroni first. It is okay. It wasn’t hard.

The pork was great heated up with the sauce and the chicken, as usual, was moist and tender. The cheesy skin was crisp.

Final words

If you make this or something similar please let me know in the comments below.

What do you think about mixing meats? Perfect for pork pullers!

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Delicious Chicken Maryland with crispy rice recipe

Here we go again with another delicious Chicken Maryland with crispy rice recipe. Apart from salmon, Chicken Maryland is a favourite here on Yummy Lummy.

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So what is in tonight’s dinner?

  • one piece of chicken Maryland
  • one packet of quinoa rice cooked in the microwave oven according to the manufacturer’s instructions
  • a handful of grated cheese, I prefer Coon cheese but tonight I went with some generic tasty cheese
  • some sliced capsicum pieces
  • sliced jalapeño peppers
  • sliced red chillies and spring onions
  • freshly cracked black pepper

How did I put it all together?

  1. I cooked the quinoa rice in the microwave oven for 90 seconds and put it into the bottom of a nonstick frying pan
  2. I laid over some capsicum pieces and then some grated cheese
  3. The piece of Chicken Maryland went on next followed by some cracked pepper and then a little more cheese
  4. That went into an oven which had been heated to 200 °C for 20 minutes and then the oven was turned down to 150 °C for 40 minutes
  5. After an hour I removed the frying pan being careful to use an oven mitt
  6. I let everything rest for 10 minutes
  7. I prepared a plate and garnished with some spring onions, jalapeño peppers and red chillies

Preparing for the photograph

  1. I shot a photograph
  2. Ate the meal
  3. Washed the dishes
  4. Wrote the recipe
  5. Made a nice picture in Adobe Lightroom and Adobe Photoshop
  6. Blogged and vlogged (verbs)
Baked cheesy Chicken Maryland with crispy quinoa rice, capsicum, jalapeños, chillis and spring onions
Baked cheesy Chicken Maryland with crispy quinoa rice, capsicum, jalapeños, chillis and spring onions

How did it taste?

It was pretty good. The cheesy chicken skin was crisp, the muscle bundles were tender and moist. The quinoa rice was crispy and the cheese added a nice taste and texture to the dish. The jalapeño peppers and chillies also helped me just how deadened my sense of taste and smell is while I am unwell.

Final words

If you do this please let me know how it turns out. Send me a photograph and a comment.

If you like the video please watch it on YouTube and give me a thumbs up and feel free to comment. Subscribing to my channel would also be appreciated. Thank you.

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Will spam heal my manflu?

Will spam heal my manflu?

 
 
00:00 / 50 seconds
 
1X
 

What does spam have to do with manflu?

I have manflu, I hate being sick. I try not to use the word hate much, but I really do not like being ill. I wonder, will spam help?

It started as a cough that kept me awake on Tuesday night. On Wednesday it progressed and I had a headache and the beginning of some nasal sinus congestion. On Thursday it was much the same but on Thursday afternoon I started feeling worse. I decided on Thursday evening that I would have to stay home from work on Friday. I hate that. I really like work.

So the question remains will spam heal my manflu? This could become a new form of healing. I can’t imagine it could be any worse than naturopathy, acupuncture, Chinese herbal medicine, herbal medicine, homoeopathy, and ozone therapy. I’ve recently completed a short course in evidence-based medicine. I will need to think about a randomised controlled trial to determine if spam can make any difference to manflu. Just imagine if I find the cure!

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I’ve discovered the fun of Snapchat filters. Snap me at garydlum

I hate being sick #manflu

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Throat of fire #manflu

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Spam, vegemite and cheesy chicken

So tonight in my weakened state I decided to eat something comforting with the piece of Chicken Maryland I had in the refrigerator.

I’ve already shown just how good vegemite and chicken can me so adding spam must make it better! Am I right?

What you need to make this dish

  • I used a piece of Chicken Maryland
  • I used a slice of Swiss cheese because I ran out of Coon cheese
  • Two slices of spam
  • a few rings of red onion
  • a dessert spoon from a jar of caramelised onion
  • a good smear of vegemite
  • Toasted light rye bread
  • Coleslaw and avocado with garlic aioli

How do you put it all together?

  1. Toast the bread
  2. Spread a good smear of vegemite on the toast
  3. Lay on the slices of spam
  4. Add the red onion
  5. Spoon the caramelised onion onto the spam
  6. Put the chicken on top
  7. Lay the slice of cheese on the chicken
  8. Place into the oven at 200 °C for 20 minutes and then at 150 °C for 40 minutes
  9. After 60 minutes remove the chicken and allow it to rest for 10 minutes
  10. Plate up with the avocado coleslaw

Get it ready to photograph

  1. Shoot the photograph
  2. Eat the meal
  3. Wash the dishes
  4. Write the recipe
  5. Make a nice picture using Adobe Lightroom and Adobe Photoshop
  6. Blog and Vlog (verbs)
Spam, vegemite and cheesy Chicken Maryland with avocado coleslaw
Spam, vegemite and cheesy Chicken Maryland with avocado coleslaw
Spam, vegemite and cheesy Chicken Maryland with avocado coleslaw
Spam, vegemite and cheesy Chicken Maryland with avocado coleslaw

How did it taste?

The chicken was moist and tender and the skin was crisp and cheesy. The bread had a nice crunch and had absorbed the chicken, spam, onion and vegemite flavours. Obviously the coleslaw, avocado and garlic aioli contrasted nicely with the saltiness of the vegemite and spam. I did use salt reduced vegemite but I’ve never used salt reduced spam. I must try it to see what it tastes like.

 

Check out this YouTube video

Final words

This made me feel happy. Let’s see if it makes me feel better! Taking an aspiring before cooking dinner probably helped as well.

If you try this please let me know. I’d love to see a photograph of your meal and read any comments. If you’re a regular reader you will have seen more recently I’ve started a YouTube channel. Please take a look at the videos and I’d love you to click on the thumbs up, leave a comment and subscribe as well.

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Vegemite Chicken Maryland

Vegemite chicken! Really?

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Vegemite

Vegemite chicken I hear you query! Now if you don’t like vegemite this may not appeal to you. If you’ve never tried vegemite I suggest you give it a go. You’ve got nothing to lose. If you like vegemite, then if you haven’t already done this here is another way to enjoy vegemite plus chicken.

I’m guessing most readers have heard about if not tasted vegemite. Even if you aren’t Australian, I think it’s such an iconic Australian product (albeit owned by an American company) that most people know of it.

If you haven’t heard about it, then visit the website https://www.vegemite.com.au/ where you’ll learn all about this product which is the result of yeasty goodness.

If you don’t like vegemite but you like other spreads like marmite or promite, I expect you could substitute the vegemite out for the product of your choice.

What you need

  • Vegemite
  • Chicken (I used a piece of Chicken Maryland [thigh and drumstick with the skin on])
  • Bread (I used a piece of light rye bread)
  • Cheese (I used some Coon cheese which I grated)
  • Onion (I used some red or Spanish onion) thinly sliced
  • Other plant matter (Basically I’d be happy with just the chicken and the vegemite on the bread but there are people who also like other plant material)

What you need to do with all this stuff

  1. Lightly toast the bread, it’ll absorb the chicken juices anyway but if it’s toasted it’s easier to spread the vegemite so you’re not tearing the bread. It also means you could use some stale bread. In theory, if it’s just about spreading the vegemite more easily you could use a piece of frozen bread.
  2. Spread on some vegemite. If you don’t like a lot just use a smear, if you like vegemite a lot then coat the bread as thickly as you like.
  3. Add the onion rings
  4. Add the grated cheese
  5. Top with the piece of chicken
  6. Add some cracked black pepper
  7. Put into a 200 °C oven for 20 minutes and then 150 °C for 40 minutes
  8. After 1 hour remove the chicken from the oven and allow to rest for 10 minutes
  9. During the resting phase, you can prepare plant material. I used some avocado. I also had some chives and sliced red chilli as garnish.

Prepare for the photograph

  1. Plate up so it looks presentable
  2. Shoot a photograph
  3. Eat the meal
  4. Wash the dishes
  5. Make a picture by editing the photograph with Adobe Lightroom and/or Adobe Photoshop
  6. Write the recipe
  7. Blog and Vlog (verbs)
Vegemite Chicken Maryland with cheesy onion and avocado
Vegemite Chicken Maryland with cheesy onion and avocado

How did it taste?

Salty! Of course, it’s salty, vegemite is salty. It also had that lovely cheesy oniony vegemite flavour coupled with the moist tenderness of the chook’s dark meat delights.

Final words

This is a quick and easy way to use up some bread and make it taste better with vegemite, cheese and onion. It becomes a substantial meal with the piece of chicken.

If you try this please let me know what you think.

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Make a comment on YouTube too if you want.

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Crispy noodles and Chicken Maryland

Crispy noodles

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So have you noticed have I’ve started to do YouTube videos on some of my meals? Tonight I do crispy noodles. You can check out the videos I’ve put together on my YouTube channel.

I know they’re pretty amateurish and I’m only doing it because it’s another skill to learn and I like learning things with a geeky nerdy technological aspect to them. I’m not for one moment thinking I’ve become competent with food photography but I feel like I am familiar with editing software like Adobe Lightroom and Adobe Photoshop. I’m now learning how to use iMovie and Final Cut Pro X.

If you like watching YouTube videos I’d be forever grateful if you subscribed to my channel.

Introduction

I’ve cooked noodles like this a lot of times and while it is not as good as frying (deep or shallow) the noodles for a consistent crispness, this method of cooking is multidimensional. Immediately under the piece of chicken the noodles often remain moist but contain all the flavour from the juices from the chicken. Combined with some cheese, the noodles not covered by the chicken dry out and become crisp and have a nice cheesy taste. Cooking the piece of chicken on a small mound of noodles is potentially problematic in that heat to the chicken is mainly via the sides and the top. Getting adequate heat into the chicken from below takes longer because of the relative insulation provided by the noodles. The last thing you want is inadequately cooked chicken. As much as I like Salmonella and Campylobacter as enteric pathogens, I don’t like having enterocolitis with the associated fever, abdominal colic and diarrhoea. This means you need to cook the chicken and noodles for about an hour to get the internal temperature right to kill vegetative bacterial cells. You don’t want to see red blood and you don’t want red or really pink flesh.

At the same time, you don’t want to overcook the food. Dried chicken is awful and you may as well eat breast (yes I’m a thigh man). The noodles will also begin to burn and take on a nasty taste. I find cooking at 200 °C for 20 minutes and then at 150 °C for 40 minutes to be adequate and safe.

So what do you need?

  • Two-minute noodles with the flavour sachet
  • Grated cheese (I like Coon cheese)
  • Spring onions or chives
  • Chilli slices
  • Chicken Maryland (or a piece of chicken thigh or what Coles has started calling chicken cutlets)
  • Pepper
  • Salt
  • Chilli flakes
  • Avocado
  • Olive oil

How do you put it all together?

  1. I cook my noodles in a bowl of water that has just boiled in my electric kettle
  2. I cook the noodles in the hot water until they are soft
  3. Drain the noodles and add some cheese, spring onions and chilli slices and stir through
  4. Place a sheet of baking paper into a baking tray
  5. On the baking paper add the noodles, cheese, spring onions and chilli slices.
  6. Add the piece of Chicken Maryland on top
  7. Add some pepper, salt and chilli flakes
  8. Put it into an oven at 200 °C for 20 minutes and then 150 °C for 40 minutes

Prepare for a photograph

  1. Remove the chicken from the oven and allow it to rest for 10 minutes
  2. Transfer the baking paper from the baking tray and then transfer the Chicken on the noodles onto a plate
  3. Add some diced avocado which has been mixed with a little olive oil and spring onions
  4. Shoot the photograph (I like using a 90 mm Tamron Macro lens at f/22)
  5. Eat the meal
  6. Wash the dishes
  7. Write the recipe
  8. Blog and vlog (verbs)
Crispy noodles and chicken Maryland with avocado
Crispy noodles and chicken Maryland with avocado

How does it taste?

Well, the chicken was perfect. The skin was crispy, the cooked muscle was moist and tender and tasty.

The noodles not covered by the chicken was a little overcooked but it was crispy and had a good crunch.

The noodles under the chicken were moist and soft and full of flavour.

I think regular readers know that I love avocado!

Final words

If you like the texture and good mouthfeel, crispy noodles are great.

Give it a go and let me know what you think.

 

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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

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

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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

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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

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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

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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