Greetings from a wet Canberra. If you’re not from Australia, you may have read or seen or heard in the news that the east of Australia is experiencing a second wave of heavy rain.
Looking at how much water there is, makes me wonder how much rain fell when God commanded Noah to build the ark. Fortunately, God promised Noah He wouldn’t do that again. Every time I see a rainbow, I remember God’s promise.
Chicken breast
Ingredients
Chicken breast
Aluminium foil
Baking paper
Eggs
Feta cheese
Parsley
Spring onions
Salt
Pepper
Cabbage
Carrot
Shallots
Wasabi mayonnaise
Sour cream
Lime juice
Sugar
Chicken breast and coleslaw
Instructions
Lay your breast on a cutting board.
Trim off any excess.
Make a longitudinal incision from one pole to the other with a sharp knife.
Gently open the pouch with the tip of the knife on either side of the vertical incision.
Scrunch some aluminium foil and wrap it in some baking paper.
Insert the rod of foil and paper into the pouch you’ve just fashioned.
Turn the oven on to about 150 °C.
Heat a frying pan.
Add a small volume of vegetable oil.
Cook the chicken breast and turn it every few minutes.
The aim is to create and fill a vacuole after the pan-frying.
When the meat fibres have been cooked and feel stiff, turn off the heat and remove the foil/paper filler.
Add some crumbled feta cheese, sliced spring onion, chopped parsley, pepper, and egg white to a small bowl. Mix and spoon into the hole you’ve created in the breast.
Place the frying pan and chicken into the oven and cook until the egg white has set.
Remove the chicken from the oven.
Place yolks on the set egg white.
Place it back into the oven and cook until the yolks have cooked to your liking.
Allow the chicken to rest a little.
Plate up the chicken on a dinner plate along with the coleslaw.
Thank the Lord for all things.
Enjoy the meal.
Final thoughts
Have you ever done this with a chicken breast?
How was your week?
Is it wet where you are?
Chicken breastChicken breast and coleslawChicken breast and coleslawChicken breast and coleslaw
For the first (senior) cohort, I shared insights on pathologists and medical laboratory scientists’ critical role in applied epidemiology. For the second (junior) cohort, I spent a couple of hours providing practical instruction while doing my honorary visiting medical officer job at Canberra Health Services. It allowed me to share my fondness for microbiology’s history, philosophy, and value to modern medicine. My next session will focus on the policy piece which attracted me to Canberra nearly 15 years ago.
In other news, it’s been disturbing to see the number of people infected with SARS-COV-2 rising worldwide and reading reports of reinfection becoming more common.
The SARS-COV-2 Omicron variant is extraordinary as an excellent immunological escape agent. It shows little cross-reactivity with the original virus and other variants. So this means if you haven’t been immunised and you’re infected with BA.1, you are unlikely to be protected against infection caused by different variants.
Suppose you’re not immunised and infected with the SARS-COV-2 Omicron variant. In that case, you may be infected with other variants soon after you recover. It’s not an argument against immunisation; it’s an argument for immunisation. Some people assume there might be some partial immunity, but it appears to be non-existent.
I have no recipes this week. This week’s feature is that I “enjoyed” crumbed chicken and coleslaw thrice.
On Wednesday afternoon, I went out to dinner with some work friends. I had made a deal with one friend that it needed to be a chicken parmigiana the next time we went out for a meal. The last couple of times, she’s eaten a chicken parmigiana and commented on the addition of ham. MG is from Adelaide, and apparently, the addition of ham is not a feature of the dish in the City of Churches. I expressed that I’d never eaten a chicken parmigiana, so we should both have one next time.
The crumbed chicken breast was tender, and while not as moist as I would like, it wasn’t stringy or dry. The crumb was crispy, and the topping, including the thin pieces of ham, were tasty.
The coleslaw was a little bitter for my liking, and the gravy a little thin and tasteless. I think it needed some monosodium glutamate (MSG).
The chips were nothing to write home about.
Fenway Parmigiana with gravy and slaw
What I like about Fenway Public House is that requesting food and drink is completed using a tablet device when seated at a table. The drinks and food come out quickly, and payment at the end is simple, with each diner paying for their own meal. For a group of workmates, it’s perfect.
Crumbed chicken thigh and homemade coleslaw
Okay, a confession, when I posted this photo on Instagram, a friend who follows this blog pointed out that not all crumbed chicken is chicken schnitzel. I accept the error I’ve been making all these years and will refer to what I ate as crumbed chicken.
The coleslaw was made with red cabbage, red onion, red chilli, spring onion, parsley, and carrot bound with wasabi mayonnaise. I also added some green peppercorns to some instant gravy.
Chicken schnitty with green peppercorn gravy and wasabi mayonnaise coleslaw
Crumbed chicken thigh on Turkish bread with store-bought coleslaw
Tonight’s meal comes after a day of feeling not so much out of sorts, but I feel like only 7 cylinders are firing, and the 8th is losing compression. In many ways, it’s been a good day, but there’s something not quite perfect.
It could be that I splurged on a sausage roll and feta and spinach triangle for lunch!
This dinner sandwich is simple. Everything was store-bought, and my only effort was in frying the crumbed chicken thigh in vegetable oil.
Crumbed chicken thigh and coleslaw on Turkish breadCrumbed chicken thigh and coleslaw on Turkish breadCrumbed chicken thigh and coleslaw on Turkish bread
Final thoughts
Do you like crumbed chicken?
What’s your favourite recipe for coleslaw?
Are you up to date with the COVID-19 immunisations?
Do you enjoy dining out with workmates?
Feel free to answer these questions in the comments box.
A couple of weeks ago on the Cooking for oneFacebook group I administer, BP shared a post about Coles southern fried chicken pieces. In that post, BP and her family enjoyed a packet of chicken pieces. I’d seen them in the poultry display case at my local Coles and thought, at some stage I’m going to give them a go.
Dedicated to BP who I’ve known since our days at Sunday school in Brisbane. BP and her family now live as primary producers in regional Queensland.
Greg hated it. I thought I’d make my own pulled pork roll using some Coles pulled pork. What could be easier? I also bought a soft bread roll, some caramelised onion and coleslaw to go on my roll.
Pulled pork from Coles
The roll was pretty easy to make. I toasted the bread roll and then layered on the coleslaw, pork and caramelised onion.
The whole thing was delicious. The roll wasn’t sweet like the KFC one and pork was tasty and tender. I liked the caramelised onion too.
Pulled pork sandwich with coleslaw and caramelised onion
It was pretty delicious.
Lake Ginninderra
In other news the weather cleared after a week of rain and cloud so I walked around Lake Ginninderra.
These photographs have been edited with the help of the Google Nik Collection.
If you like pulled pork I suggest not buying a fast food version. Even buying ready made pulled pork is better than that.
Today is Canberra Day. Canberra Day is a public holiday held on the second Monday of March. The day is meant to celebrate the naming of Canberra as the Australian capital. The first day was on 12 March 1913 and the naming was officiated by Lady Denman the wife of the then Governor-General, Lord Denman.
It worked out well for me. My flight from Brisbane yesterday was delayed and I didn’t get back to my apartment until after sunset. I hadn’t done any washing, ironing, cleaning or grocery shopping. Canberra Day 2016 was like a Saturday. A day to catch up on work e-mail and do some housework.
I managed to get a walk in and some cooking.
HDR on Lake Ginninderra
Seagull on Lake Ginninderra
Making a lamb and rosemary meat pie better with cheese and chili flakes
Slowly roasted blade beef with quinoa coleslaw and onion
Monday Link Love
Every Monday members of the Canberra Food Bloggers Facebook Group have an opportunity to share a post from their blogs. I like to list those that have been shared. Please check them out.
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