Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.
I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.
Please do me a favour
I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).
By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cooking book sometime this year.
Preparing tonight’s dinner
The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.
I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.
What you will need to put this meal for one together
I don’t think anyone should think that a prepackaged fish cake is ever going to taste as good as a homemade fish cake. I cooked my salmon cakes in a small benchtop oven which is not fan forced. The cooking instructions on the packaging suggest a fan forced oven at 220 °C for 24 minutes (with a turn at 12 minutes) will give an optimum result. I cooked mine for 24 minutes (turning at 12 minutes) at 250 °C. The cakes ended up with a crisp shell and soft middle. The salmon and vegetables were well mixed and the only discernable vegetable matter was carrot. The cakes apparently contain capsicum, broccoli, carrot and onion. In addition to salmon there is white fish (whatever that is), flour, oils and thickeners. There is also potato, rice, maise, sugar, salt, xanthan gum, guar gum and emulsifiers. Gee that makes the cakes sound so attractive…NOT!
Fortunately the corn was really nice and the avocado was just ripe. I think adding some sweet chili sauce also helped. I have four cakes left. I’ll definitely eat them, I’m not into wasting money. The packet cost me $8.25. Will I buy more? I might. There’s nothing awful about the salmon cakes. I think I could make something much nicer myself but the real reason for buying something like this is cost and convenience. For anyone living alone, making salmon cakes from scratch would be potentially more expensive in produce and time. Tonight I came home from work and basically had everything cooked in my little benchtop oven and within an hour I had food in my belly.
So would you buy these salmon cakes?
Salmon cakes with sweet corn, rice and quinoa on Thursday 23 July 2015
For a gallery of the Thursday dinner click on my Google Photos link and for full size versions click on each photograph.
I wasn’t going to blog this. You see so many recipes for roast chicken thigh or chicken maryland on YummyLummy.com. What motivated me to blog tonight about this one pot roast is how quick and easy it was to make while I continued doing some work e-mails.
Quick and easy one pot roast panko chicken thigh and vegetable rice
Recipe Type: Dinner
Author: Gary Lum
Grape seed oil
In a shallow nonstick bowl or shallow nonstick ovenproof frying pan add a lump of butter
Pile on the frozen peas and corn and then a small handful of arborio rice
Add half a glass of water
In the plastic bag the chicken was sold in add the oil and panko crumbs and make sure the crumbs coat the chicken
Add the chicken on top of the vegetables and rice
Put into a benchtop oven at 200 °C or a conventional fan forced oven at 160 °C for 1 hour
After one hour allow everything to rest for 15 minutes and then serve onto a plate
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
The vegetables and rice were delicious. The arborio rice absorbed all the chicken juices that dripped from the chicken as it was cooking. I didn’t need to add any salt and the rice had a lovely creamy rich flavour from the chicken and lump of butter. The peas and corn were perfectly cooked because the chicken provided protection from the heat. The panko crumbs add such a lovely crunch to the skin of the chicken.
I’ll share a confession, I didn’t use a knife to eat this meal. My focus tonight was on a piece of work I had to complete so after I shot the photograph I ate most of the rice and vegetables with a fork, peeled the crumbed skin and cloaca off the chicken and then picked up the thigh and ate all the muscle bundles. I then added the remainder of the vegetables and rice into the ‘shell’ of crumbed skin, rolled it and ate it like a crunchy rice and vegetable roll. I was that hungry and it was that delicious. It was also so easy to clean up the dishes. One ‘pot’ and one plate.
Do you have a one pot roast recipe you’d like to share?