It’s a cold overcast day in Canberra. I’m on-call and answering e-mails while watching TV and movies.
Continue readingroast potato
Cooking corn in another way
Cooking corn inside a chook is a new one for me
Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.
Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.
I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.
Please do me a favour
I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).
By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cooking book sometime this year.
Preparing tonight’s dinner
The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.
I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.
What you will need to put this meal for one together
- a whole chicken
- 1 cob of corn
- one handful of olive oil
- a small nob of butter
- 1 potato
- a small bunch of broccoli
- Chilli flakes—dried
- Sea salt
- Cracked pepper
- Paprika
How to put all this together
- Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
- Prepare the chicken by getting it to room temperature and putting it in a baking tray
- Pat the chicken dry
- Apply some olive oil and rub it into the skin and to the outside of the cob of corn
- Insert some tarragon and thyme into the body cavity
- Follow this with the cob of corn
- Dress the exposed corn with some aluminium foil
- Cook in an oven at 180 °C for 90 minutes
- Allow the chicken to rest for 30 minutes
- Plate up with some broccoli
How did it taste?
The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.
Final thoughts
I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.
Quick cheesy noodles recipe
Happy hump day! I wasn’t sure what I was going to cook but I knew I had to finish off the leftover roast beef and potato from the weekend. As I was driving home and listening to Trevor Long’s Your Tech Life podcast and it came to me. Cheesy noodles. I haven’t made cheesy noodles for ages.
- Leftover roast beef and potato
- Maggi® 2 minute noodles
- Parsley
- Red chili
- Pouring cream
- Worcestershire sauce
- Butter
- Grapeseed oil
- Tasty Coon cheese
- Finely dice about 100 g of leftover roast beef
- Finely dice a leftover roast potato
- Pour two cups of boiling water over the raw noodles and after 2 minutes add the meat and potato and mix slowly
- Grate about 100 g of tasty Coon cheese and add to the mixture
- Melt some butter in some grapeseed oil in a hot frying pan
- Add the noodles, meat, potato and cheese to the drying pan and allow to get a little sticky
- Add a splash of Worcestershire sauce and pouring cream
- Add the parsley
- Cook until it’s the way you like it. I like it to get a little sticky so it has some crunch
- Plate up and garnish with red chili pepper
- Shoot a photograph
- Inhale the meal while watching MKR because I was so hungry and it tasted so good
- Wash the dishes
- Write recipe
- Blog (verb)