Sick bed chicken thigh and frozen vegetables

I stayed home today. The headache lingers and I felt very congested. The rhinorrhoea began too.

I did work from home answering e-mails and participating in teleconferences.

Deboned chicken thigh with frozen peas and corn. Gary Lum.
Deboned chicken thigh with frozen peas and corn. Green and gold for Sunday.
Continue reading “Sick bed chicken thigh and frozen vegetables”

Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices

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Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices. Gary Lum.
Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices.
Continue reading “Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices”

Deboned roast chicken thigh

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Chicken thigh ready for deboning. Gary Lum.
Chicken thigh ready for deboning.

Deboned roast chicken thigh

Tonight I deboned a chicken thigh and rolled it around a baton of Spam plus some thyme and sage. I served it with a salad and some gravy.

Check out tonight’s recipe post on Yummy Lummy “Does the size of the bone make any difference to the flavour of your meat?”

Seared rib eye bone in with meat thermometer inserted. MEATER™. Gary Lum.
Seared rib eye bone in with meat thermometer inserted. MEATER™.
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Roast chicken and avocado

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

MEATER™ Graph Chicken. Gary Lum.
MEATER™ Graph Chicken.

Roast chicken and avocado

I had a very filling lunch of a bacon and egg wrap with barbecue sauce so I figured I should keep tea as light as possible. I had a chicken thigh in the refrigerator so I roasted it and ate it with an avocado.

Ingredients

  • Chicken thigh
  • Avocado
  • Olive oil

Instructions

  1. Turn the oven on to 200 °C (392 °F).
  2. Season the chicken with iodised salt.
  3. Insert a meat thermometer.
  4. Put the chicken into the oven and cook to achieve an internal temperature of about 76 °C (168 °F).
  5. On reaching 76 °C, remove the chicken from the oven and allow it to rest.
  6. Cut an avocado in half, remove the deed and slice the cheeks into slices.
  7. Serve the chicken and avocado on a plate and dress with olive oil.
Roast chicken and avocado. MEATER™ wireless meat thermometer enabled. Gary Lum.
Roast chicken and avocado. MEATER™ wireless meat thermometer enabled.

Lunch

Bacon and egg wrap with BBQ sauce and a coffee. Gary Lum.
Bacon and egg wrap with BBQ sauce and a coffee.

Roast chicken and frozen vegetables

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off.

Continue reading “Roast chicken and frozen vegetables”

Roast chicken and avocado salad

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Wednesday tea

Photograph of Roast chicken and avocado salad. Gary Lum
Roast chicken and avocado salad

It’s hump day. The middle of the week. I woke up at midnight and had trouble getting back to sleep. I’m tired and all I want to do is cook something that is easy to make and delicious to eat.

One of my favourite Tweeps, viz., Rachael, loves Hump Day.

Ingredients

  • Chicken thigh
  • Salad leaves
  • Avocado
  • Lemon zest
  • Lemon juice
  • Olive oil

Instructions

  • On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called “dry brining” and will ensure the skin is dry when it cooks in the oven and the skin will be crispy.
  • Turn on the toaster oven and turn up the heat to as high as it will go.
  • Place a rack on a baking tray.
  • Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle.
  • Place the chicken thigh on the rack and then put it into the toaster oven.
  • Cook until the internal temperature gets to approximately 76 to 78 °C (168.8 to 172.4 °F for Myanmar, Liberia, USA-based readers).
  • Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate.
  • While the chicken is cooking, put some salad leaves into a bowl.
  • Add some diced avocado to the bowl.
  • Remove the zest from a lemon and put into a cup.
  • Remove the juice from the lemon and put into the cup.
  • Add some olive oil to the cup.
  • Mix the lemon zest, lemon juice, and olive oil into a salad dressing.
  • Pour the salad dressing over the salad leaves and avocado and toss your salad.
  • Do NOT go to Urban Dictionary and look up “toss your salad”.
  • Plate it all up however you like.
  • Eat your meal with a knife and fork or if you’re feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones.
Photograph of tool I use to remove the zest from limes and lemons.
The tool I use to remove the zest from limes and lemons.
Photograph of the tool I use to remove the juice from lemons.
The tool I use to remove juice from lemons.

Listen to the podcast on anchor.fm

Or, listen to the audio directly here.

Curry chicken and frozen vegetables

Tuesday tea. Curry chicken and frozen vegetables.

Photograph of Curry chicken and frozen vegetables. Gary Lum.
Curry chicken and frozen vegetables

Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables.

Ingredients

  • Chicken thigh
  • Peas
  • Carrot
  • Capsicum
  • Black beans
  • Coconut cream
  • Curry paste
  • Ginger
Chicken MEATER™ graph. Gary Lum.
Chicken MEATER™ graph

Instructions

  • In a frypan and laid down some frozen vegetables.
  • In a cup of hot water I mixed a couple of tablespoons of red curry paste.
  • I poured the curry water into the frypan.
  • I inserted the thermometer into the chicken thigh.
  • I put the chicken thigh on top of the vegetable layer in the frypan.
  • I put the lid on the frypan and turned on the heat.
  • I followed the cooking process by monitoring the internal temperature of the chicken.
  • My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables.
  • I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream.
  • I poured the vegetables into a bowl and laid the chicken thigh on top.
  • I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that.

Listen to the podcast on anchor.fm

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