Leftover KFC Casserole

Posted by Gary

Like the owner and head chef from OTIS Dining Hall (Damian Brabender), I have a thing for KFC. Although for me, it’s more of a deep-abiding adoration. I know I shouldn’t eat it too often, but I can’t help buying it when I think about it for too long on a Friday. Fridays are my traditional takeaway dinner day. I spent the day practising medicine at Canberra Hospital and Health Services in ACT Pathology. Yes, I know, practising medicine and eating KFC don’t go together.

Recipe

Leftover KFC casserole

When I buy a 21-piece bucket I consume the thigh and wing pieces after purchase and then put away the breast and other pieces into the refrigerator. Leftover KFC makes for a delicious chicken casserole.

  • 8 Leftover KFC pieces
  • 1 handful Parsley
  • 2 Large mushrooms
  • 1 small tin Green peppercorns
  • 1 cup White wine
  • 1 handful Cashew nuts
  • 1 tin Cream of chicken soup
  • 2 sticks Celery
  • 1/2 Onion
  • 1 cup Frozen vegetables
  1. In a casserole or sturdy baking dish place the leftover pieces of KFC
  2. Add some sliced flat mushrooms
  3. Toss in the cup of frozen vegetables plus some sliced celery and onion and poke the vegetables in between the pieces of KFC.
  4. Pour over a can of condensed cream of chicken soup and rinse out the can with a little white wine and pour that in too. You want to ensure the liquid gets about halfway up the side of the baking tray so there is sufficient water to keep everything juicy and moist.

  5. Sprinkle in your nuts, well not your nuts but some cashews and if you can throw some cash around, some Queensland nuts from the genus Macadamia.

  6. Open the tin of green peppercorns and pour them in.

  7. Once everything is in the baking tray, seal it with a lid if it has one or cover in aluminium foil and make sure it is a snug fit.

  8. Place in a hot oven 200 °C/400 °F for one hour.
  9. After one hour remove the lid and sprinkle on a little grated cheese and then return to the oven for 10 to 15 minutes.
  10. Once the cheese has become brown and crispy remove the tray from the oven and allow the casserole some rest.

  11. Serve up on a plate and shoot a photograph.
  12. Eat the meal.
  13. Wash the dishes and write the recipe.
  14. Write a blog post and share it later.

In the old days, I could eat a 21-piece bucket in one go. Now I prefer to leave leftovers so I can keep enjoying the chicken and the herbs and spices!

Main Course
Australian

Photographs

This was my dinner on Friday night. I decided after a piece of good news that I’d spoil myself with some KFC.

KFC for dinner, a selection from a 21 piece bucket. Gary Lum
KFC for dinner, a selection from a 21 piece bucket.

This is the leftover KFC casserole after it came out of the oven

Leftover KFC casserole straight out of the oven Gary Lum
Leftover KFC casserole straight out of the oven

This is the leftover KFC casserole ready to be eaten

Leftover KFC casserole straight out of the oven Gary Lum
Leftover KFC casserole straight out of the oven

Questions and answers

Why do you like KFC?

I like the crumb coating and the finger licking good flavour of the 13 herbs and spices. Yes, I like licking my fingers.

Surely KFC is too fatty and greasy?

It certainly is. I don’t eat it every day or every week or every month. I like spoiling myself with flavours I like and things that taste good, especially if it tastes good as I lick my fingers.

Could you make the casserole without KFC?

Sure, you could use any pre-cooked roast chicken. In Australia, that includes Red Rooster and chickens from Coles and Woolworths.

Other posts you may enjoy

KFC Casserole recipe
https://yummylummy.com/2015/03/21/quinoa-and-kfc-casserole/

Ham hock and chicken thigh congee

Posted by Gary

Ham hock and chicken thigh congee

Ham hock and chicken thigh congee may sound like an odd combination, but when I was a kid, Mum would often make chicken congee and she would serve it with some extras on the table. She would have a bowl of shredded lettuce, a bowl of shredded ham plus some soy sauce and other condiments.

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Ham hock and chicken thigh congee served with shredded lettuce and soy sauce Gary Lum
Ham hock and chicken thigh congee served with shredded lettuce and soy sauce

Recipe

 

Ham hock and chicken thigh congee

Ham hock and chicken thigh congee may sound like an odd combination, but when I was a kid, Mum would often make chicken congee and she would serve it with some extras on the table. She would have a bowl of shredded lettuce, a bowl of shredded ham plus some soy sauce and other condiments.

  • 1 cup rice
  • 1.5 L water
  • 1 ham hock
  • 5 chicken thighs
  • 1 tablespoon Chilli flakes
  • Lettuce ((Shredded))
  • Soy sauce
  1. Place the rice and water to the cooking vessel of your slow cooker
  2. Add the ham hock and the chicken pieces
  3. Sprinkle on the chilli flakes
  4. Cook for 6 hours
  5. After the slow cooker has finished, remove the cover and then remove the ham and chicken pieces
  6. Allow the ham and chicken to cool to finger touch
  7. Remove the bones and return the muscle and fat and skin back to the rice and mix it through the rice gruel
  8. Ladle some into a bowl and then aliquot the rest into containers for the refrigeration for lunches during the week
  9. Serve the bowl of congee with the shredded lettuce and soy sauce
I didn’t use chicken stock because the ham hock should impart quite a lot of salt.

Ham hock and chicken thighs after slow cooking for six hours Gary Lum congee
Ham hock and chicken thighs after slow cooking for six hours

Ham hock and chicken thighs after slow cooking for six hours Gary Lum congee
Ham hock and chicken thighs after slow cooking for six hours

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Questions and answers

 

Could you use wine as well as water or stock?

Sure, but I limited the salt load because the ham hock would be very salt laden.

Can you cook this in Summer?

Yes, but in my opinion, congee is best in winter. It’s comfort food and it’s relatively cheap. This will give me four bowls and cost me just over $10.

Could you use low salt soy sauce?

Yes, definitely.

What do you do while it’s in the slow cooker?

Wouldn’t you like to know?

Could you cook this in a pressure cooker?

Yes, if you’re short of time, the pressure cooker would be perfect.

Are you still feeling melancholy?

Yes, a combination of feels really, partly still because of Wednesday evening.

What did you have for lunch today?

I had a Chicken Big Mac. It was pretty good.

Chicken Big Mac and vanilla shake McDonald's Gary Lum Belconnen
Chicken Big Mac and vanilla shake

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Similar posts you may also enjoy

https://yummylummy.com/2017/05/21/super-simple-beef-chicken-congee-slow-cooker/

https://yummylummy.com/2017/04/15/bacon-chicken-spicy-congee-quinoa/

 

How to make super green pea and ham soup | Yummy Lummy

Posted by Gary

I’ve made some really fart worthy pea ham soup for Yummy Lummy before but the focus in this recipe is to get it to look green and taste good too. My previous attempts have focussed on the taste and flavour [My first go http://yumlum.co/2k2oA4Z and then the repeat a week later http://bit.ly/2ki5w0c] but they ended up looking a yellow-brown colour.

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Super-green Pea ham soup made by Gary Lum
Super-green Pea ham soup

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Pea and ham soup with an emphasis on the green | Yummy Lummy

This recipe is about two things, flavour and looks. I wanted the soup to be green rather than a yellow-brown like my previous attempts.

  • 1 Ham hock
  • 500 g Green split peas
  • ½ Potato ((small cubes))
  • ½ White onion ((diced))
  • 500 g Frozen peas
  • 2 L Chicken stock
  1. Wash the split peas and empty them into the slow cooker chamber.
  2. Add the onion, cubed potato and the packet of frozen peas.
  3. Place the ham hock on top of everything and then pour in 2 litres of chicken stock.
  4. Put the slow cooker bucket into the slow cooker and seal it with the lid. Set the timer to 6 hours and let it cook.
  5. After the 6 hours, remove the cooking vessel and then remove the ham hock and begin to peel off the skin and pull the muscle bundles apart and put into a clean bowl. Discard the bones.
  6. With a stick blender, process everything in the cooking vessel until it is smooth.
  7. Plate up by adding some ham to the bottom of a bowl and add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  8. Garnish with spring onions and chives.
  9. Shoot a photograph and then eat the soup.
  10. Wash the dishes and then write the recipe up.
  11. Write a blog post and hope your friends on social media share the recipe and make you famous 🤣🤣😂
This is enough soup for 4 servings. If you live alone, I suggest freezing aliquots and then using a microwave oven to heat it up for lunches and/or dinners.

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Frequently asked questions

Will this make me fart?

I reckon it will. It all depends on your bowel’s microbiome. If you’re lucky, you can really stink up the place. Just don’t light a match if you fart under the sheets.

Can I make this soup vegetarian?

Yes, but it wouldn’t be pea and ham soup. If you don’t add the ham hock and if you use vegetable stock, you’ll have pea soup. I reckon it would taste okay, but for me, I need the ham in it for the flavour.

Can I eat this for lunch?

Yes, definitively, just don’t attend meetings afterwards if you’re prone to farting a lot.

Can I eat this soup cold the next day?

Yes, but all the fat would be congealed and it wouldn’t be that appealing in my opinion.

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Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

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The Mystery Bloggers Award

Over the weekend my friend Jennifer nominated Yummy Lummy for an award. I’ve been trying to focus this blog on recipes and so I wrote about the Mystery Bloggers Award on my other personal journal blog.

Pumpkin soup made easy

Posted by Gary

Pumpkin soup is a fantastic way to warm up on a cool or cold Autumn night. It was a perfect meal on Easter Sunday on a cool Canberra night.

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Pumpkin soup tonight #yummylummy

A post shared by Yummy Lummy Gary Lum Food Blog (@yummylummyblog) on

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Easter Sunday spicy pumpkin soup Gary Lum Pumpkin soup made easy
Easter Sunday spicy pumpkin soup

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Pumpkin soup

Pumpkin soup is a favourite of many. I added some red chillies, jalapeño pepper and chilli flakes to make this soup a bit spicy along with a good nob of ginger to add a slight Asian feel. 

  • 1/2 piece Kent pumpkin (It can be any kind really)
  • 2 pieces Potatoes (Any kind will do)
  • 1/2 piece White onion (diced)
  • 100 grams Bacon (diced)
  • 1 nob Ginger (fresh, cut and crushed)
  • 1 teaspoon Chilli flakes
  • 1 teaspoon Curry powder
  • 1 teaspoon Garlic powder
  • 1 piece Red chilli (diced)
  • 1 piece Jalapeño pepper (diced)
  • 1/2 bunch Parsley (chopped)
  • 1/2 cup Cream

  1. In a large saucepan sauté the onion and bacon until softened

  2. Add the ginger and stir until it’s soft

  3. Tip in the pumpkin and potato pieces

  4. Pour in boiling water halfway up the level of the top piece of visible pumpkin or potato to avoid the soup being too thin

  5. To the soup add the garlic powder, curry powder and chilli flakes

  6. Bring the soup to the boil and simmer with a lid on for 30 minutes

  7. Process the soup with a stick blender

  8. Add the chopped red chilli and jalapeño pepper

  9. Pour in the cream and stir

  10. You could fold in some parsley but I just blended it in

  11. Then you plate it up in a bowl and garnish with more parsley

  12. Shoot a photograph and drink the soup

  13. Edit the footage from two cameras and keep swearing about the slow upload speeds in Belconnen

  14. Post the blog post hoping people will read it and share it on social media

One of the nicest pumpkin soups I’ve made. If you try it please let me know. 

If you try this pumpkin soup please let me know how it went.

Social media

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How do you make cauliflower soup taste sensational?

Posted by Gary

Cauliflower soup is one of my favourite dishes because it tastes great and is easy to make. Winter is approaching and weekend soup is definitely a thing.

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Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese Gary Lum
Sensationally tasting cauliflower soup made with chillies, curry powder and blue cheese

How do you make cauliflower soup taste sensational?

This recipe will have you wanting another bowl, even after you feel full.

  • 1 piece cauliflower (remove leaves and breakdown florets)
  • 100 grams bacon pieces (bought from a delicatessen)
  • 1 piece potato (cut into cubes)
  • 1 tablespoon curry powder (Clive of India)
  • 2 glugs olive oil
  • ½ piece white onion (diced)
  • 1 piece stock cube (chicken)
  • 1 teaspoon chilli flakes
  • ¼ cup cream
  • ¼ cup cheese (grated)
  • ¼ cup parsley (chopped)
  • 1 litre boiling water (from a kettle)
  1. Add the olive oil to a saucepan
  2. Sauté the bacon pieces and diced onion
  3. Add the potato and cauliflower
  4. Add sufficient boiling water to cover the potato and cauliflower
  5. Add the stock cube and curry power
  6. Bring the water to the boil and turn down to a simmer
  7. Simmer until the cauliflower and potato are tender (at least 30 minutes)
  8. Remove the saucepan from the heat source
  9. Use a stick blender to process the soup

  10. Add the cream

  11. Add the grated cheese, chilli flakes and cream and then stir through

  12. Prior to serving to recipients (me) add the chopped parsley

  13. Serve in a bowl

As winter approaches this is a soup to be made again and again. If you choose, this goes nicely with a piece of bread or a roll or just on its own.

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As much as I love pumpkin soup, I really enjoy this cauliflower soup.

I’ve previously posted recipes for cauliflower soup, one had celeriac and spam while the other had Pialligo Farm bacon with Gorgonzola cheese.

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