Chicken thigh fillet stuffed with Vegemite and Coon cheese served with horseradish beetroot slaw Yummy Lummy Gary Lum
Vegemite and Coon cheese chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Vegemite and Coon cheese stuffed into a roll of chicken thigh, roasted and served on a bed of stir-fried beetroot slaw flavoured with horseradish cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • 3 Chicken thigh fillets
  • Vegemite
  • Iodised salt
  • Cracked black pepper
  • Dried hot chilli flakes
  • Dried mixed herbs
  • Sesame seeds
  • Poppy seeds
  • Grated Coon cheese
  • Beetroot slaw
  • Butter
  • Horseradish cream
  1. Flatten and tenderise the chicken thigh fillets (see the YouTube video to see how I do it)
  2. Lay a ‘cable’ of Vegemite along the thigh fillet
  3. Season with salt, pepper, herbs, chilli flakes, sesame seeds and poppy seeds
  4. Add some grated Coon cheese
  5. Roll the chicken and pin with toothpicks
  6. Place on a tray lined with baking paper. Mine still had some bacon fat on it from breakfast which was a bonus.
  7. Cook in the oven for 35 minutes at 180 °C
  8. When the cooking time is complete allow the chicken to rest for 10 minutes
  9. Melt some butter in a hot frying pan
  10. Add in the beetroot slaw and stir-fry until the broccoli stalks are soft
  11. Add in some chilli flakes and stir
  12. Stir in some horseradish cream and turn off the heat
  13. Transfer the beetroot slaw to a plate and then add a piece of chicken
  14. Shoot a photograph and then eat the meal
  15. Write the recipe and write a blog post
  16. Share it on social media and hope that people share it around
Recipe Notes

I default the energy to 500 Calories. I have no idea how many Calories are in this dish.