You can connect with me via Instagram, Facebook, and Twitter.
Tonight’s show notes are at https://yummylummy.com/RY0003
Catch you next time on the Random Yummy.
Links
You can connect with me via Instagram, Facebook, and Twitter.
Tonight’s show notes are at https://yummylummy.com/RY0003
Catch you next time on the Random Yummy.
Links
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.
I default to 500 Calories for the energy calculation for all my recipes.
Click on one photograph and then scroll through them all.
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.
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.
Not when it comes to roasting a chook 😂
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/
Tonight I’m writing a weekly wrap up of 3 highlights from this week plus a whole heap of other stuff
My youngest brother became Mr45
I started the day with avocado on toast
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
I started with a nice walk around Lake Ginninderra
Breakfast was eggs Benedict with salmon
Lunch was another Garlo’s meat pie
Dinner was slowly roasted lamb shoulder
A relatively uneventful day at work, busy but not hectic.
Dinner was salmon and prawns coated in crumbs made from panko and fried shallots
Nothing to report from Work
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
Performance review time. I came away very happy.
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
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.
Hospital day!
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.
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.
It was raining cats and dogs so no walking today.
Lunch was a Garlo’s sausage roll and beef and mushroom hot pie
Dinner was Coles Australian pork slowly cooked pork ribs
How was your week?
Let me know in the comments below.
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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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.
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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