Coleslaw

How to cook Chicken Maryland

Posted by Gary

How to cook Chicken Maryland? My most popular posts are about Chicken Maryland. It’s my favourite piece of the chicken for it contains the cloaca which when roasted is full of fatty goodness.

One of the best methods on how to cook chicken Maryland is to roast it covered in cheese to produce a cheesy crusty crispy skin.

One of the best things about cooking chicken is that the fat from it makes quinoa taste delicious.

In the follow photographs you’ll see how to cook Chicken Maryland.

How to cook Chicken Maryland
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken Maryland
  • Colby cheese slices
  • Beetroot coleslaw
  • Red quinoa
  • White quinoa
  • Chives
  • Parsley
Instructions
  1. In a pyrex bowl add 1 cm of water and then add some red and white quinoa
  2. Lay a rack over the water to support the chicken
  3. Put the chicken on the rack and season with salt and pepper
  4. Add a couple of Colby cheese slices on the chicken and add some cracked black pepper
  5. Cook in an oven at 150 °C for 1 hour
  6. Allow the chicken to rest for 20 minutes and prepare the salad
  7. Add the quinoa and some of the chicken fat to the salad and mix
  8. Plate up and shoot a photograph
  9. Eat the meal
  10. Write the recipe
  11. Wash the dishes
  12. Blog (verb)

 

 

how to cook chicken Maryland
Preparing Chicken Maryland by having white and red quinoa in water under a cooking rack
how to cook chicken Maryland
Preparing Chicken Maryland by placing it on the rack over the quinoa so its juices flavour the quinoa
how to cook chicken Maryland
Preparing Chicken Maryland with some salt and pepper
how to cook chicken Maryland
Preparing Chicken Maryland with some Colby cheese
how to cook chicken Maryland
Preparing Chicken Maryland with more pepper on the Colby cheese
how to cook chicken Maryland
Chicken Maryland with its cheesy crusty crispy skin straight out of the oven
how to cook chicken Maryland
Chicken Maryland and quinoa coleslaw ready to be served
how to cook chicken Maryland
Chicken Maryland and quinoa coleslaw served for dinner

I went for a nice walk this morning after breakfast.

Scrambled eggs with cheese and chives
Scrambled eggs with cheese and chives
Bench seat on Lake Ginninderra
Bench seat on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
A tree knot on Lake Ginninderra
A tree knot on Lake Ginninderra
Birthday party being set up
Birthday party being set up
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Belconnen Arts Centre
Belconnen Arts Centre
Garlo's Sausage roll with tomato sauce
Garlo’s Sausage roll with tomato sauce

How about you? How to cook chicken Maryland?

Standing rib eye roast beef

Posted by Gary

Standing rib eye roast beef is one of my favourite roasts. The meat near the rib bones is always tender and it’s always moist. Not as much flavour as the blade and other cuts but the fatty loose tissue near the bone is to die for.

With Australia Day coming up on Tuesday 26 January I was thinking of either lamb or beef. There is now an undue amount of commercial pressure to eat lamb on Australia Day. The advertising campaign has been very successful. Check out this year’s advertisement. I’m sorry there is a little Channel 7 at the end.

So I’ve decided to cook the rib eye roast tonight and I’ll have lamb on Australia Day.

Standing rib eye roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Standing rib eye roast 1 kilogram
  • [cap id=”attachment_15562″ align=”alignnone” width=”1200″][url href=”undefined”][img src=”https://yummylummy.com/wp-content/uploads/2016/01/2016-01-24_11.12.54_005_GARY_LUM_FB.jpg” width=”1200″ height=”1200″ class=” size-full” title=”Roast beef” alt=”Photograph of Roast rib eye beef standing rib roast”][/url]Roast rib eye beef standing rib roast[/cap]
  • Onion
  • Lemon
  • Carrots
  • Red quinoa
  • White quinoa
  • Green peppercorns
  • Kale coleslaw
  • Mixed nuts crushed
  • Kensington Pride mango
Instructions
  1. In a baking tray may a trivet with onion and add the lemon, quinoa, and carrots
  2. Cook at 140 °C for thee hours
  3. Prepare a salad with kale coleslaw, crushed mixed nuts and mango
  4. When the roast is finished cooking, all it to rest for 20 minutes
  5. Scoop out the quinoa and peppercorns and add to the coleslaw as a dressing
  6. Cut between the bones and vacuum pack on half for another meal
  7. Serve up and shoot a photograph
  8. Eat the meal and hope I can digest it all before dessert
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

Here are some photographs of my rib eye roast. It was worth waiting for this.

Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of baking tray with vegetables
Baking tray with vegetables
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Photograph of Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Roast rib eye beef standing rib roast
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns
Standing rib eye roast beef with mango, quinoa, kale and nut coleslaw served with carrots, onion and green peppercorns

Earlier in the afternoon I had a Full Moon cake from Ricardo’s cafe and patisserie at Jamison.

Photograph of Full Moon from Ricardo's cafe and patisserie
Full Moon from Ricardo’s cafe and patisserie

Do you like rib eye roast beef? How do you cook it?

How to make super delicious roast beef

Posted by Gary

How to make super delicious roast beef? It’s easy. Low and slow. I can guarantee tender tasty and succulent beef like you’ve never had before.

Last week I made some slowly roasted lamb shoulder and did a leftover roast lamb thing with my vacuum packaging machine (aka the Sunbeam FoodSaver).

I was speaking with Mum on Monday afternoon and she mentioned she had cooked a nice piece of blade. Blade is a cut that is often tough and chewy if it isn’t cooked properly. I wondered how it would go if I roasted it and then vacuum packed some of it. Well this is a part one and tonight I’ll focus on the first stage, i.e., the low and slow roasting.

How to make super delicious roast beef
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Beef blade 500 g piece
  • Tricolour quinoa 100 g
  • Green peppercorns 1 tin
  • Garlic half a dozen cloves
  • Lemon zested and quartered, save the juice for the salad
  • Water
  • Star anise 2 stars
  • Mango
  • Avocado
  • Kale coleslaw
  • Spring onions
  • Brown onion 1 large one
Instructions
  1. Bring the blade to room temperature and heat the oven to 150 °C (300 °F)
  2. In a baking tray add 1 cm (½ inch) of water
  3. Add the tin of green peppercorns
  4. Add the garlic cloves (you may also want to add some ginger)
  5. Add the lemon quarters to each point of the baking tray
  6. Cut the onion in half and use as a trivet
  7. Add the meat and place it on top of the onion
  8. Season the meat with salt and pepper and add the lemon zest and star anise
  9. Cover with aluminium (not aluminum) foil and seal
  10. Place into the oven for 3 hours
  11. Once the meat is cooked allow it to rest for 20 minutes
  12. While the meat is resting, make the salad
  13. Dice the avocado and mango and add to the kale coleslaw
  14. From the baking tray remove and discard the lemon, garlic and star anise
  15. Drain the quinoa and peppercorns, keep the stock and put into the refrigerator
  16. Add a tablespoon of the tasty quinoa peppercorns to the salad and mix in with the lemon juice and some of the lemon zest
  17. Cut the meat into thirds
  18. Vacuum pack two piece of meat separately with half an onion each plus half of the remaining quinoa peppercorns in each
  19. Slice the remaining beef thinly
  20. Plate up the salad and add the meat on top
  21. Shoot a photograph
  22. In future try to remember to snapchat a photograph (yes my snapchat handle is yummy_lummy)
  23. Eat the meal
  24. Wash the dishes
  25. Write the recipe
  26. Blog (verb)
  27. Watch TV on Netflix

Here are some photographs of this afternoon’s endeavours.

A photograph of Blade beef fresh out of the refrigerator with a nice layer of fat
Blade beef fresh out of the refrigerator with a nice layer of fat. I’ll tell you know the fat was delicious.
A photograph of Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
Preparing the baking tray with an onion, garlic, green peppercorns, lemon and tricolour quinoa
A photograph of Preparing slow roasted blade beef with lemon zest and star anise
Preparing slow roasted blade beef with lemon zest and star anise
Peppermint milkshake
Peppermint milkshake
A photograph Straight from the oven. Blade beef all nice and tender.
Straight from the oven. Blade beef all nice and tender.
A photograph of Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.
Sunday dinner. Roast beef with mango avocado kale quinoa coleslaw with lemon.

So sometime later I’ll thaw out a piece of vacuum packed beef, reheat it and then enjoy it. I’ll let you know what it’s like.

Have you got a favourite roast beef recipe? How do you cook it?

 

Vacuum packed leftover roast lamb

Posted by Gary

One of my favourite appliances is my Sunbeam FoodSaver. How did I use it for vacuum packed leftover roast lamb? I’ll get to that later.

I’ve had my FoodSaver for many years, even back to the days in Darwin. I don’t just use it for food saving either. I use it to pack clothes for winter or summer. I have keepsakes vacuum packed. I have my Member of the Order of Australia medals vacuum packed. Why? This thing helps you save space. It also means when you put things in storage, you don’t have to worry about metals discolouring. Woolen clothes compress and when you open the packet they immediately return to their original state.

Anyway, back to the lamb. It didn’t take long to get back into my routine on returning from my Hong Kong holiday. I hit Coles on Saturday morning and did my usual grocery shopping. On top of salmon and chicken I thought I may also get some lamb in the form of a small boneless lamb shoulder roll. I picked a piece that was about 500 grams (about 1 pound).

On Saturday afternoon at about 3 pm I put the lamb roll in a baking tray and added about 1 cm (½ inch) of water along with about 100 grams of tricolour quinoa. I quartered a lemon and added a quarter to the four corners of the baking tray. I also covered the lamb with a small tin of green peppercorns. I then sealed the baking tray with aluminium (yep, American friends it’s aluminium) foil and put the tray into an oven at 120 °C (about 250 °F) for three hours.

I cut off about half the meat for dinner and put the rest into a Sunbeam FoodSaver bag and vacuum sealed it. That then went into the refrigerator.

A photograph of a plate of Slow roasted lamb shoulder with coleslaw kale and quinoa with a bottle of Bundaberg ginger beer in the background.
Slow roasted lamb shoulder with coleslaw kale and quinoa

On Sunday evening I removed the vacuum packed lamb from the refrigerator and placed it in a saucepan of boiling water. Using a thermometer to measure the water temperature, I reduced the temperature so the water was about 80 °C. I warmed up the meat for about 30 minutes and removed the meat and allowed it to rest for about five minutes. Once I could safely handle the plastic wrap with my fingers I cut it open and sliced the meat on a cutting board. I knew immediately the meat would be amazing to taste and would be so tender. It was, it was bloody amazing. I’m going to try this with beef soon and see how it goes. I’ll let you know.

Vacuum packed lamb
Vacuum packed lamb
Vacuum packed lamb
Vacuum packed lamb
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
A photograph of Roast lamb and cream cheese on Vita-Weat
Roast lamb and cream cheese on Vita-Weat

Monday Canberra Food Blogger link love

So today in the Canberra Food Blogger Facebook group the links that were shared include:

They said YES! A Review of Marley Spoon from Anna

Copper Chimney, West Row, City – Road Testing A Menu For Six from Michele

Rockpool Est.1989 from Nadia

In my kitchen January 2016, a cool place to be from Elissa

What I ate today

Posted by Gary

Today is payday, always a great day. After paying off bills I wish it was payday tomorrow too…

I got into work at 5 am this morning to prepare for a 6 am teleconference. I brought in a crunchy peanut paste and Buderim Ginger Factory ginger marmalade sandwich which I toasted for breakfast. I’d been inspired by seeing a peanut paste and raspberry jam cronut in a display cabinet in Urban Bean Espresso Bar the day before.

Peanut paste and jelly cronut from Urban Bean Espresso Bar
Peanut paste and jelly cronut from Urban Bean Espresso Bar
Payday Thursday breakfast at work. Crunchy peanut paste and Buderim Ginger Factory ginger marmalade on rye bread.
Payday Thursday breakfast at work. Crunchy peanut paste and Buderim Ginger Factory ginger marmalade on rye bread.

For lunch the inspiration continued and I bought a Bounty Bar cronut.

Payday Thursday lunch. Payday Pie Day. Bounty cronut from Urban Bean Espresso Bar.
Payday Thursday lunch. Payday Pie Day. Bounty cronut from Urban Bean Espresso Bar.

It was pretty filling.

For dinner I was feeling lazy after a long day at work. I stopped at the Jamison Takeaway and bought a piece of fish, some coleslaw and some potato scallops. When I got home I got some rye bread out of the freezer and made a fish and coleslaw sandwich.

Payday dinner. Fish and coleslaw sandwich on rye bread with potato scallop.
Payday dinner. Fish and coleslaw sandwich on rye bread with potato scallop.

How was your day? What did you eat?

If you want to see the photographs as a gallery check out Google Photos. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.