jalapeño peppers

Sweet sweet tomatoes

Fresh sweet tomatoes are so much better than store bought

So, I come back from Delhi and a work friend gives me a bag of her fresh sweet tomatoes.

It’s so true that fresh is always best. These little tomatoes were so sweet and crisp and tasty. Last night I cooked them with my salmon and leftover prawn curry.

Salmon with curry prawns with pearl barley couscous and brown rice with white quinoa Sweet tomatoes Gary Lum
Salmon with curry prawns with pearl barley couscous and brown rice with white quinoa [click for a better view]
Tonight, I had them with crispy skin curry chilli salmon and a chilli jalapeño salad with fried shallots and lime zest. 

Crispy skin curry chilli salmon with fresh tomatoes, and a chilli jalapeño salad with fried shallots and lime zest. sweet tomatoes Gary Lum
Crispy skin curry chilli salmon with fresh tomatoes, and a chilli jalapeño salad with fried shallots and lime zest. [click on the photo for a better view]

Please do me a favour

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Preparing tonight’s dinner

I got home from work and immediately started on the salad. In a metal bowl, I added some chopped iceberg lettuce, fried shallots, sliced spring onions, sliced red onion, red chillies, jalapeño peppers, the halved tomatoes, lime zest and some chunks of cream cheese.  

With the salad done I tossed some flour, curry powder and chilli flakes into the plastic bag with the salmon and shook it up to coat the salmon.

I heated up a small iron-based frying pan in my portable induction hob and sprayed it will a little olive oil. The salmon was tossed skin side down into the frying pan. The hot pan and the flour/curry coating got it nice and crispy. The salmon was flipped over when it was ready and a little butter was added. Don’t overcook the fish!

Juice from the lime, the hot butter and oil plus a little salt and maple syrup was used to dress the salad.

How did it taste?

My experience in India has convinced me that I need to add more spices to my food. Tonight, there were chilli flakes, curry powder, red chillies and jalapeño peppers.

The stand out component were the sweet tomatoes. They just popped. The salmon was very good too. Because avocado is so expensive now, I didn’t have any, so that’s where the cream cheese came into play. It worked well to give that smooth mouth feel.

Final thoughts

If you can get your hands on or your mouth around some fresh sweet tomatoes, do it. It’s well worth the effort.

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

 

Oven baked mince…sure it’s a thing 😂

So for dinner tonight I had 250 grams of regular beef mince. I was going to make a curry with coconut milk, some greens and serve it with red quinoa and brown rice. 
But then I changed my mind and had a hankering for some fried bread. 
I got a big handful of regular beef mince and mixed in some olive oil, a beaten egg, grated Coon cheese, chopped pickled jalapeño peppers, chilli flakes and Worcestershire sauce. I flattened out the meat on a piece of bread in a frying pan and then put it into a hot oven (200 °C) for 45 minutes. I served it with some broccoli. 

Mince on toast. It will become a big burger on fried toast. Gary Lum
Mince on toast. It will become a big burger on fried toast.

Do you like my pathology tea towel? It’s great, isn’t it? 

Happy new year. Oven baked mince on fried toast with broccoli. Gary Lum
Happy new year. Oven baked mince on fried toast with broccoli.

Sorry, the broccoli is a bit fuzzy. I was focussing on the corner of the meat and bread closest to the camera. 

Heart shaped chicken schnitzel burger with lime avocado butter

For Sunday lunch I enjoyed a chicken schnitzel burger with a lime avocado “butter”. When I say butter, I didn’t use any real butter but mainly avocado, some lime zest, lime juice and a little olive oil. 

Purchasing a heart-shaped chicken schnitzel

After a morning walk around Lake Ginninderra, I stopped off at Coles and bought a piece of chicken schnitzel, a bread roll and an avocado. I am always amused when I see the chicken schnitzel pieces in the display case of the delicatessen section. The crumbed pieces of chicken are shaped into a ‘romantic’ heart shape rather than a real heart shape. I think a real heart is so much more attractive. Especially if it’s beating. It would have been great if I could by a piece of crumbed chicken in the shape of a beating heart 😂

One of the nice things about Brazilian cuisine is their love of chicken hearts. I don’t like eating a lot of them, one or two is enough, but they make for a great addition to a barbecue lunch or dinner. 

'Heart' shaped chicken schnitzel Gary Lum
‘Heart’ shaped chicken schnitzel

Avocado preparation

I chose a just ripe avocado. I prepared the avocado by dicing it, smashing it with a fork and then adding some lime zest, lime juice and olive oil. This makes for a very tangy and smooth “butter”.

Making the chicken schnitzel burger

I cooked the chicken by pan frying one side, flipping it over and then placing the frying pan with the chicken into a hot oven for 10 minutes. Once the chicken is cooked, I let it rest for five minutes. 

The bread roll can be spread with the avocado and then the chicken laid on top. To the chicken, add some aioli and a couple of slices of pickled jalapeño pepper. 

Portion control. Chicken schnitzel with limey avocado and jalapeño peppers. #lunch #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Portion control. Chicken schnitzel with limey avocado and jalapeño peppers.
#lunch #yummylummy #foodporn #yummy #delicious #instafood #nikon

I really enjoyed this burger. If you don’t have a nearby Coles you may not be able to get a “heart”-shaped chicken schnitzel but so long as you can get some crumbed chook you’ll be okay. 

If you’re interested in something to listen to that isn’t food related please check out my new podcast, Medical Fun Facts. I hope you enjoy it. 

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.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

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.

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Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Panko crumbed chicken thigh with avocado jalapeño quinoa rice and peas and corn

My friend Diane tagged me in a Facebook photograph about chicken thigh and coincidentally I was having chicken thigh tonight.

Chicken thigh with avocado quinoa rice and peas and corn
Chicken thigh with avocado quinoa rice and peas and corn

This is the chicken thigh sitting on top of the frozen peas and corn just before putting it into the oven.

Chicken thigh with avocado quinoa rice and peas and corn
Chicken thigh with avocado quinoa rice and peas and corn

This is the finished dish with the delightfully crunchy panko crumbed chicken thigh with amazing tender succulent and juicy dark meat.

Panko crumbed chicken thigh with avocado jalapeño quinoa rice and peas and corn
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko crumbs
  • Grape seed oil
  • Chicken salt
  • Avocado
  • Jalapeño pepper
  • Lime juice
  • Olive oil
  • Leftover quinoa rice
  • Frozen peas and corn
Instructions
  1. In the plastic bag the chicken was sold in add some grape seed oil, the panko crumbs and chicken salt and rub it all together
  2. Put some frozen peas and corn into a small metal oven proof bowl
  3. Put the chicken thigh on top of the peas and corn to allow the chicken juices to drip into the peas and corn
  4. Put the chicken and vegetables into a benchtop oven at 200 °C for 1 hour or a fan forced full sized oven at 150 °C for 1 hour
  5. In a microblender process the avocado, jalapeño, olive oil and lime juice
  6. Add the avocado to the leftover quinoa rice to make avocado jalapeño quinoa rice
  7. When the chicken is cooked make sure you allow the chicken to rest for at least 20 minutes
  8. I cannot stress to much the value of letting the chicken rest
  9. It will be juicy and succulent if you let the chicken rest
  10. Plate up by putting the chicken on a plate first followed by the peas and corn and then fill the gaps with the avocado jalapeño quinoa rice
  11. Shoot a photograph
  12. Eat the meal
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)
Smoked salmon breakfast burger
Smoked salmon breakfast burger

This is what I had for breakfast. A smoked salmon breakfast burger with a toasted bread roll.

Do you like chicken thigh or do you prefer breast?

Delicious cauliflower soup

Last week I made a dynamite spicy pumpkin soup. At the time I was also thinking of making cauliflower soup and adding some jalapeño peppers to spice it up a bit. Of course I’d also add my secret ingredient, viz., SPAM®

Tonight I put together a cauliflower soup with a twist. In addition to the jalapeño pepper and SPAM® I added some celeriac. It was delicious.

Delicious cauliflower soup
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Cauliflower
  • Celeriac
  • SPAM®
  • Jalapeño pepper
  • Lime juice
  • Cream
  • Fried shallots
  • White wine
  • Grapeseed oil
Instructions
  1. Add about 2 tablespoons of grapeseed oil to the saucepan and heat
  2. Dice the SPAM®
  3. Dice the cauliflower and celeriac
  4. Slice the jalapeño pepper
  5. Fry off the SPAM® until it has taken on some colour and is sticking to the bottom of the saucepan
  6. Add the jalapeño pepper slices and fry until softened
  7. Add the celeriac and fry off until softened
  8. Add the cauliflower
  9. Add a splash of white wine and some water to just cover the cauliflower
  10. Bring to a slow simmer and cook for 20 minutes
  11. When the cauliflower is soft blend with a stick blender
  12. Add some cream and blend until smooth
  13. Serve in a bowl and garnish with fried shallots
  14. Keep the leftover soup in another bowl, cover and freeze for another time
  15. Shoot a photograph
  16. Swallow the soup
  17. Clean the dishes
  18. Write the recipe
  19. Blog (verb)
Delicious cauliflower soup with celeriac, SPAM®, and jalapeño pepper
Delicious cauliflower soup with celeriac, SPAM®, and jalapeño pepper

I hope you enjoy this soup if you make it. I love cauliflower soup. It’s so comforting in winter. Tonight in Canberra is going to be 0 °C (32 °F)

Do you fart after cauliflower soup? I do 

Tonight I perfected the roast chicken Maryland dinner

Tonight I think I struck gold and made the perfect roast chicken dinner. My mouth is singing with happiness.

I’ve been thinking of tonight’s dinner nearly all day. I think everyone who reads this blog knows how much I love roast chicken and my favourite part of the chicken is the Maryland. That’s the thigh and drumstick. Everyone of late also knows I’ve taken to quinoa. Given we’re about to breach winter in Canberra, roasted vegetables are high on the comfort food scale. This is a combination dinner that just sung in my mouth.

Tonight I perfected the roast chicken Maryland dinner
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland
  • Potato
  • Sweet potato
  • Capsicum
  • Jalapeño pepper
  • Grated cheese
  • Olive oil
  • Diced spam
  • Black peppercorns
  • Worcestershire sauce
  • Quinoa
  • Rice
Instructions
  1. Place about ⅓ cup of quinoa and rice into the bottom of the roasting tray
  2. Add ⅔ cup of water to the roasting tray
  3. Place a rack in the roasting tray and add the Chicken Maryland which has been rubbed with olive oil, salt and dried mixed herbs
  4. Place the chicken into an oven at 150 °C for 1 hour (use a meat thermometer to ensure food safety)
  5. Cut the potato, sweet potato and capsicum into wedges or batons
  6. Dice some classic SPAM®
  7. Finely dice some jalapeño pepper
  8. Put the jalapeño pepper, potato, sweet potato, capsicum and SPAM® into a large bowl and mix with some olive oil, grated cheese, cracked black peppercorns, and a dash of Worcestershire sauce
  9. Lay out the vegetables onto some baking paper on an oven tray
  10. Place the vegetables into the oven on another shelf with the chicken and cook for 1 hour
  11. Pull the chicken out of the oven and make sure the meat thermometer has achieved the correct cooking temperature to kill most vegetative bacteria (this is 75 °C according to chicken.org.au)
  12. Allow the chicken to rest for about 20 to 30 minutes (resting is really important, it helps ensure a succulent flesh)
  13. Scoop out the quinoa and rice from the baking tray and place half in a bowl in the refrigerator for lunch the next day with some salad leaves.
  14. Keep the rest of the quinoa and rice warm to serve with the chicken and vegetables
  15. Hopefully you’ve timed the cooking of the vegetables to coincide with the end of the resting period of the chicken
  16. When the chicken is rested plate up the vegetables onto a plate, then place the rice and quinoa next to the vegetables. Finally add the chicken.
  17. If you are French you probably made a sauce and lots of it to enjoy with the chicken, me, I’m an Australian. We don’t need sauce.
  18. Shoot a photograph
  19. Inhale the meal
  20. Wash the dishes
  21. Write the recipe
  22. Blog (verb)

The combination of jalapeño peppers in the vegetables made a huge difference. As the vegetables were roasting the volatile odours from the peppers were permeating my small apartment. The rice and quinoa in the baking tray had absorbed all the fatty juicy goodness from the chicken and they stuck together really well to form an old fashioned stack. The chicken was perfectly cooked. The meat was juicy and succulent. I cannot emphasise too much the value of resting roast chicken. Oh, I also added my secret ingredient, viz., SPAM®

If you make this or make a variation of this dish please let me know.

I hope you like roast chicken as much as I do 

Roast Chicken Maryland, Capsicum, Cheese, , Jalapeño pepper, Onion, Potato, Quinoa, Rice, Spam, and Sweet potato
Roast Chicken Maryland, Capsicum, Cheese, , Jalapeño pepper, Onion, Potato, Quinoa, Rice, Spam, and Sweet potato

Quinoa makes a return after #Hawaii #holiday

During the ten days travelling through Oahu, Hawaii I didn’t have any quinoa. Quinoa makes a return to my diet tonight. What better way to enjoy quinoa than with roast Chicken Maryland

Delicious roasted Chicken Maryland can be made better by cooking quinoa in the baking tray and incorporating the cooking juices from the chicken. 

Delicious roasted Chicken Maryland with kale coleslaw, grated cheese and jalapeño pepper
Delicious roasted Chicken Maryland with kale coleslaw, grated cheese and jalapeño pepper
Quinoa makes a return after #Hawaii #holiday
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Quinoa
  • Chicken Maryland
  • Coon tasty cheese slice
  • Mixed dried herbs
  • Golden syrup
  • Black ground pepper
  • Kale coleslaw
  • Mayonnaise
  • Jalapeño pepper sliced
Instructions
  1. Pour some quinoa in the bottom of a baking tray and add a cup of water
  2. Put a rack in the baking tray and lay on a Chicken Maryland
  3. Put a slice of cheese on the chicken and add some pepper and mixed dried herbs plus a squirt of golden syrup
  4. Cook the chook in an oven at 150 °C for 1 hour
  5. Rest the chook for 20 minutes after it has been cooking for an hour
  6. While the chook is resting prepare the kale coleslaw and mix in the quinoa and some grated cheese
  7. Plate up and add a dollop of mayonnaise
  8. Slice a jalapeño pepper for some added zing
  9. Lay over the Kale coleslaw a delicious roasted Chicken Maryland
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Post process the photograph
  14. Write the recipe
  15. Blog (verb)
 

The chicken skin ends up being succulent and crispy. The meat is moist, juicy and tender. The dark chicken meat goes so well with some mayonnaise, it’s like having an open sandwich with shredded chicken meat. 

The quinoa adds a lovely nuttiness to the kale coleslaw while the jalapeño pepper adds a real zing. 

So quinoa makes a return to my meal planning. Do you like quinoa?

Sunday salmon curried with quinoa

Sunday salmon last week was a bit of a balls up.

Curried salmon and quinoa
Curried salmon and quinoa

This week Sunday salmon was much more enjoyable.

Sunday salmon curried with quinoa
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon
  • Lime
  • Coconut cream
  • Quinoa
  • Coriander
  • Jalapeño pepper
  • Red chili pepper
  • Anchovies
  • Curry powder
Instructions
  1. Cook ⅓ cup of tricolour quinoa
  2. Cut up the salmon into large dices
  3. Rub with grapeseed oil
  4. Cook on high heat with the lid on for 5 minutes
  5. Add curry powder to the salmon and the anchovies
  6. Add the lime juice and coconut cream
  7. As the cream cooks through add some coriander and stir through
  8. Spread the cooked quinoa onto a plate
  9. Add the chunks of salmon and then pour over the remaining coconut cream
  10. Garnish with the remaining coriander and slices of jalapeño and red chili pepper and the zest of the lime
  11. Shoot a photograph
  12. Eat the meal
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)
 
Ingredients for dinner. Lime, coconut cream, quinoa, coriander, jalapeño pepper, red chili pepper, anchovies and salmon
Ingredients for dinner. Lime, coconut cream, quinoa, coriander, jalapeño pepper, red chili pepper, anchovies and salmon
Ingredients for dinner. Lime, coconut cream, quinoa, coriander, jalapeño pepper, red chili pepper, anchovies and salmon
Ingredients for dinner. Lime, coconut cream, quinoa, coriander, jalapeño pepper, red chili pepper, anchovies and salmon
Salmon and curry powder
Salmon and curry powder
Tricolour quinoa
Tricolour quinoa
Curried salmon and quinoa
Curried salmon and quinoa
My friend's quince paste along with some blue cheese, figs and honey
My friend’s quince paste along with some blue cheese, figs and honey