Chicken Maryland

Roasted Chicken Maryland with roast beetroot, corn and quinoa

Posted by Gary

Roasted Chicken Maryland with roast beetroot, corn and quinoa was my dinner tonight. For an added twist I cooked the chicken in a pool of beef stock from my super delicious roast beef (because I like fusion cuisine  ).

Roasted Chicken Maryland with roast beetroot, corn and quinoa
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland 1 piece
  • Beetroot I about 250 grams
  • Sweet corn 1 cob
  • Tricolour quinoa 100 grams
  • Beef stock 250 mL (with fat)
Instructions
  1. Heat the oven to 150 °C
  2. Pour the stock including the fat that has solidified in the refrigerator to a baking tray
  3. Place the chicken in the middle of the baking tray
  4. Add the quinoa to the stock
  5. Place the baking tray into the oven and cook for 1 hour
  6. Wet the sweet corn and wrap in aluminium foil and put into the oven for 1 hour
  7. Peel the beetroot and add some golden syrup and wrap in aluminium foil and put into the oven for 1 hour
  8. Plate everything up and shoot a photograph
  9. Eat the meal and ponder just how red my faeces will be in the morning
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

This was a very satisfying meal. No greens though. I should have thought that through some more 

Of course I posted the photograph to Facebook and other social media platforms. Part of the Facebook conversation revolved around my interest in the way the beetroot (yes I ate the whole beetroot) will change the colour of my faeces in the morning. Will I shoot a photograph?

Roasted Chicken Maryland with roast beetroot, corn and quinoa #dinner #MyFoodonTV #delicious #dudefood #foodporn…

Posted by Gary Lum on Wednesday, 20 January 2016

 

A photograph of Roasted Chicken Maryland with roast beetroot, corn and quinoa
Roasted Chicken Maryland with roast beetroot, corn and quinoa

Do you like roast beetroot?

Vacuum packed leftover Chicken Maryland

Posted by Gary

On Sunday I wrote about vacuum packed leftover roast lamb. Tonight I thought I’d try leftover Chicken Maryland.

A photograph of Leftover roast lamb and coleslaw with avocado with a bottle of Bundaberg ginger beer in the background.
Leftover roast lamb and coleslaw with avocado

I used the same principles as I did with the lamb. I’d roasted a couple of Maryland pieces on Wednesday night and after a 5 minute rest I vacuum packed the leftover Chicken Maryland. I put it into the refrigerator immediately after vacuum packing it. In the same bag I also included some of the quinoa, kale, peas, corn and capsicum.

 

Doing this leftover vacuum packed meat thing again. This time with chicken #instafood #food #iPhoneography #foodblogger #FoodPhotography

A photo posted by Yummy Lummy | Gary Lum (@yummylummyblog) on

 


Out of the refrigerator I put it into a saucepan and filled the saucepan with cold water. I put the saucepan on the stove and turned up the heat. I tried to keep the water temperature at about 90 °C for 30 minutes.

So it turned out okay. The flesh was tender and moist. The skin as expected wasn’t crisp like it would be out of the oven but that wasn’t a big deal. The vegetables weren’t that great reheated. I think next time I’ll have it with a salad or freshly prepared vegetables.

A photograph of vacuum packed leftover Chicken Maryland with quinoa, kale, peas, corn, capsicum and avocado
Leftover vacuum packed Chicken Maryland with quinoa, kale, peas, corn, capsicum and avocado

After this I needed dessert.

A photograph of Golden gaytime mint ice cream
Golden gaytime mint ice cream

What did you have for dinner? Would you vacuum pack leftover chicken Maryland?

A Yummy Lummy 2015

Posted by Gary

So here is a Yummy Lummy 2015 highlight post. About this time every year bloggers start posting reviews from the previous year.

Last year I did my top 10 Canberra restaurants which I split into two posts. This year I didn’t eat out that much because I’ve been saving for a special holiday with my daughters. Every pay day I’ve been sequestering money into a holiday account.

Highlights for 2015

I think one of the biggest highlights this year was holidaying in Hawaii and all the spam I ate.

The other big highlight was attending my first food bloggers conference right here in Canberra.

Another revelation was turning fifty and receiving a gift from the Australian Government in the form of a faecal occult blood test with the associated positive result and the need for a colonoscopy.

Statistics for 2015

Yummy Lummy has very meagre stats. Not many people read my blog but there are some regular readers and people who comment.

Lorraine from Not Quite Nigella tops the list with MJ (Bloggeretterized) coming in second. I have a tear in my eye knowing Barb, a dear friend who died recently was number three. I am sad that her comment count will never go up.

According to the WordPress statistics my most popular day is Monday and the most popular hour is 7 pm. My most viewed post ever is about Chicken Maryland. This year my top two most viewed posts have been about Eat Drink Blog 2015 and Delicious roasted Chicken Maryland pieces (there’s something going on with Chicken Maryland).

Most referrals come from search engines, Facebook, Twitter, Not Quite Nigella and The Bloggess.

Most visitors come from Australia, the USA, the UK, Canada, New Zealand and Germany (thanks Jennifer and Ana).

How about a little Canberra Food Blogger link love

Each Monday Canberra Food Bloggers share a post from the previous week in our Facebook group. Here are the links from today so far.

SPACE, WODEN – TRYING A FEW MORE DISHES

SUMMER COCKTAIL SERIES: THE HIGHBALL EXPRESS

Simple Strawberries and Cream Smoothie (sugar-free, vegan, with hidden greens!)

Behind the Scenes with OzHarvest – COP21 Canberra

Here are some food photographs from the last day or so.

Baked salmon with fennel salad and aioli
Baked salmon with fennel salad and aioli
Baked salmon with coleslaw including fennel and red onion along with aioli and sweet chilli sauce
Baked salmon with coleslaw including fennel and red onion along with aioli and sweet chilli sauce

One of the things I’ve really enjoyed this year has been doing more nonfood photography

Lake Ginninderra HDR
Lake Ginninderra HDR

What are your highlights for 2015?

Best Chicken Maryland recipe ever

Posted by Gary
This is a photograph of my Cheesy Chicken Maryland on toast
Cheesy Chicken Maryland on toast | Check out my Chicken Maryland recipe

Chicken Maryland posts are reasonably popular on Yummy Lummy. I don’t know why, but I get most visitors who want a Chicken Maryland recipe. This recipe isn’t healthy. This recipe isn’t low fat. This recipe has no vegetables. This recipe is tasty. This recipe is comforting. This recipe means you use your hands to eat the chicken. This recipe has no leftover juices that get wasted.

Best Chicken Maryland recipe ever
Recipe Type: Dinner
Cuisine: Australian dude food
Author: [url href=”http://about.me/garydlum” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Best Chicken Maryland recipe ever
Ingredients
  • 2 pieces of Chicken Maryland
  • 1 hamburger bread roll
  • 1 handful grated tasty cheese
  • 1 tablespoon mixed dried herbs
  • 1 teaspoon cracked black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon chicken salt
Instructions
  1. Heat a benchtop oven to 150 °C
  2. Line a tray with baking paper
  3. Cut a hamburger roll in half and lay out on the tray
  4. Butter the bread if you like or spread some olive oil
  5. Place a piece of chicken on each piece of bread
  6. Sprinkle on the cheese, salt, chicken salt, pepper and mixed dried herbs
  7. Put into the oven for 1 hour
  8. Rest for 20 minutes
  9. Shoot a photograph
  10. Eat with your hands being careful not to be so enthusiastic you eat the bones too
  11. Don’t eat the bones
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)

If you make this be aware that you’ll want to do it again. It’s quite moreish, that’s why I did two pieces of Chicken Maryland. It fits nicely too with just one bread roll. The best part is that the bread toasts and becomes crispy with the chicken fat and cheesy goodness in the oven.

This is a perfect meal for when you come home and need to do other things while a quick and easy meal is cooking.

Earlier today, being pay day, I had a raspberry hazelnut meringue torte from Urban Bean Espresso Bar for my lunch.

This is a photograph of my Raspberry and Hazelnut Meringue Torte from Urban Bean Espresso Bar
Raspberry and Hazelnut Meringue Torte

Please try the recipe and let me know what you think.

What do you cook when you want something quick easy and comforting that you can eat with your hands?

How do you make kale and quinoa taste better?

Posted by Gary
Chicken Maryland with kale and quinoa
Chicken Maryland with kale and quinoa

One of my most visited posts is Delicious Chicken Maryland recipe, it got me thinking that chicken fat is a great flavour enhancer. So how do you make kale and quinoa taste better? You cook it in chicken fat.

How do you make kale and quinoa taste better?
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 Chicken Maryland
  • 50 g white quinoa
  • 50 g shredded kale
  • Chicken salt
  • Cracked black pepper
Instructions
  1. In the bottom of a hand made aluminium foil bowl add the quinoa and kale and a small amount of water
  2. Lay the Chicken Maryland on top and add some chicken salt and cracked black pepper
  3. Bake at 200 °C for 1 hour
  4. Let the chicken rest for 20 minutes after it’s finished baking
  5. Plate up and shoot a photograph
  6. Capture a time-lapse video while eating the meal
  7. Wash the dishes
  8. Write the recipe
  9. Blog (verb)

One of the things I learnt from my cooking class at 3 Seeds Cooking School was using aluminium foil to shroud and protect meat. It got me thinking that I could use aluminium foil to fashion a ‘bowl’ of sorts to capture the tasty salty oily chicken fat from a piece of Chicken Maryland as it cooks. To put that fat to good use, the bowl can contain vegetables or grains that can absorb the tasty goodness of the chicken fat.

It’s so simple to do and makes for a delicious accompaniment to my baked chicken.

2015-10-30_18.08.05_001_GARY_LUM_FB 2015-10-30_18.08.28_002_GARY_LUM_FB 2015-10-30_18.09.57_003_GARY_LUM_FB 2015-10-30_18.10.33_004_GARY_LUM_FB 2015-10-30_18.10.55_005_GARY_LUM_FB 2015-10-30_18.11.33_006_GARY_LUM_FB 2015-10-30_18.12.11_007_GARY_LUM_FB 2015-10-30_18.13.27_008_GARY_LUM_FB 2015-10-30_18.14.24_009_GARY_LUM_FB 2015-10-30_19.26.14_010_GARY_LUM_FB 2015-10-30_19.27.10_011_GARY_LUM_FB

Chicken Maryland with kale and quinoa
Chicken Maryland with kale and quinoa

and yes after I stopped the time-lapse I picked up the bone and gnawed off all the meat.

How would you make kale and quinoa taste better?