Salad

How to make a quick and easy warm chicken salad

Posted by Gary

I had a long day but a good day. I feel mentally exhausted. I had a skinless chicken thigh thawing in the refrigerator and I thought the easy thing would be to make a warm chicken salad. To keep it easy so I could catch up on work e-mail I decided to cook the chicken in the oven rather than fry it.

To keep the chicken moist I wrapped it in aluminium foil along with some lemon wedges. To make it spicy I used a handful of chili flakes.

Warm chicken salad
Warm chicken salad
How to make a quick and easy warm chicken salad
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Skinless chicken thigh
  • Salad leaves
  • Cherry tomatoes
  • Chili flakes
  • Lemon wedges
Instructions
  1. Rub the chicken with some oil and chili flakes
  2. Wrap in some aluminium foil along with some lemon wedges
  3. Put in a benchtop oven at 200 °C for 1 hour
  4. Prepare some salad leaves and halve some cherry tomatoes
  5. When the chicken is cooked allow it to rest for 10 minutes
  6. Cut into small pieces and toss in the salad leaves
  7. Add a dollop of low fat yoghurt and beetroot dip
  8. Shoot a photograph and eat
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

I hope you like this simple recipe. Please leave a comment if you try it and like my quick and easy warm chicken salad.

Saimin salmon salad

Posted by Gary

Today was the last day of my holiday. For dinner I thought back to a lunch I had in Hawaii, viz., a saimin burger and went about making a saimin salmon salad for dinner tonight. 

In case you’re interested, I cooked the noodles in hot water and then fried them in egg rings. I added a little olive oil, soy sauce, Tabasco sauce and maple syrup. 

Saimin burger from L&L Hawaiian Barbecue
Saimin burger from L&L Hawaiian Barbecue
Saimin salmon salad for dinner
Saimin salmon salad for dinner

I spent my last day of my holiday at home cleaning up and unpacking, washing more clothes and catching up on personal e-mails. I also went for a walk around Lake Ginninderra and shot some photographs.

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For breakfast I made cheesy scrambled eggs. 

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I had a coffee at Heather’s House of Cake.

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I made a BLT for lunch. 

Have you ever eaten saimin salmon salad?

 

Curried salmon

Posted by Gary

It’s Monday so that means salmon. I’ve eaten salmon every Monday in 2014. Tonight I cooked curried salmon for Mum, Dad, Miss13 and Miss17. Miss19 is working tonight. 

Cooking a kilogram of salmon with the skin on isn’t quite like cooking one portion for myself 

Miss17 helped with the salad again which was good. I prepared the vermicelli by soaking it in room temperature water for 15 minutes and then draining the water.

I cooked the salmon in the same way I usually do. I rubbed in some curry powder and oil and then laid the portions out on a hot frying pan and put the lid on top for 5 minutes. I then poured in a tin of coconut cream and then added the vermicelli and then another tin of coconut cream. I broke up the salmon in the frying pan while cooking through the vermicelli and coconut cream.

The salad had mango, avocado, cucumber, cos lettuce, nectarines and tomatoes in it. 

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Earlier for breakfast I also had some granola

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Roast lamb and roast beetroot salad

Posted by Gary

Sure it’s a warm Spring day but that doesn’t mean you can’t slowly roast some Spring lamb and enjoy a salad for dinner.

This boneless roast lamb loin is easy to cook but not as easy as cooking beetroot. To prepare beetroot I just top and tail them, clean them in cold water and place on some aluminium foil. I spray them with a little olive oil and scrunch up the foil for an airtight seal. Then into the oven at 150 °C for an hour. I put them straight in the refrigerator and use them in salads.

Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400

 

 

Roast lamb and roast beetroot salad
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless lamb loin
  • Roasted beetroots
  • Cos lettuce
  • Spring onions
  • Fried onions
  • Onion
  • Sesame seeds
  • Capsicum
  • Radish
  • Honey
  • Grapeseed oil
Instructions
  1. Cut up an onion and put in the bottom of a casserole
  2. Place the boneless lamb loin on top
  3. Add in some mixed dried herbs, powered garlic and curry powder
  4. Add a little water
  5. Roast at 150 °C for two hours
  6. Make a salad with the lettuce, capsicum, spring onions, fried onion, sesame seeds, and radish
  7. Dress the salad with the honey and oil after heating it in a microwave oven
  8. Slice the meat and add it with the cooked onion to the salad
  9. Mix it all up and add to a large bowl
  10. Shoot a photograph
  11. Eat the salad
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
  15. Expect lots of farting later in the evening
 

 

 

 
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Bacon and salad lunch

Posted by Gary

It’s perfect salad weather in Canberra today. I just wish it was a little more warm and moist. 

It’s mid Spring and the weather today in Canberra is pretty good. The maximum temperature will top out at 30 °C but sadly the humidity will remain <50%. I yearn for days with humidity >95% but they will not come to Canberra in my lifetime. 

So what is a good lunch on a warm Spring day? Bacon salad of course. I love bacon and I’m getting to like salad more and more 🙂 

A 'healthful' bacon salad for lunch on a Spring Saturday in Canberra NIKON D810 with 28.0-300.0 mm f/3.5-5.6 at 300mm and f/5.6, 1/125sec, ISO 400
A ‘healthful’ bacon salad for lunch on a Spring Saturday in Canberra NIKON D810 with 28.0-300.0 mm f/3.5-5.6 at 300mm and f/5.6, 1/125sec, ISO 400

Do you like the bright pretty colours? This was very easy to make. 

Bacon and salad lunch
 
Recipe Type: Lunch
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A Summer salad in Spring
Ingredients
  • Streaky bacon
  • Cos lettuce
  • Fresh spring onions
  • Fried spring onions
  • Capsicum
  • Grapeseed oil
  • Lemon juice
  • Honey
Instructions
  1. Cut the streaky bacon into shreds
  2. Cook the bacon in a bench top oven at 200 °C for 15 minutes
  3. Shred the cos lettuce
  4. Slice the fresh spring onions
  5. Dice the red capsicum
  6. Mix the salad elements in a bowl
  7. Add some fried spring onions
  8. In a glass add some honey, freshly squeezed lemon juice and the grapeseed oil, heat in a microwave oven for 20 seconds and stir
  9. Add the dressing to the salad at the same time as the bacon (plus the rendered bacon fat)
  10. Mix well
  11. Put on a plate that will photograph nicely
  12. Shoot the photograph
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)