Café Cat : chicken

Chicken Satay The Pink Tablecloths

1 kg chicken meat (thighs are best)

Marinade:
3 cloves garlic, crushed
1 small to medium onion, grated
1 heaped Tbs palm sugar or brown sugar
2 Tbs lemon juice
1 Tbs tamarind juice or paste
3 Tbs soy sauce

Cut meat into cubes or strips and thread onto wooden skewers which have been soaked for half an hour in cold water, so they don’t burn. Mix marinade and pour over the meat. Leave for at least 30 minutes then cook over a charcoal grill or under a grill. Serve with Satay Sauce, steamed rice and a small side salad of sliced cucumber and onion.

Serves 4-6

Note: beef, lamb or pork can be used instead of chicken in this recipe.

Satay Sauce
½ cup salted peanuts
½ cup peanut butter
1 small onion, peeled
1 can coconut cream
2 Tbs palm sugar or brown sugar
1-2 smal red chillies, seeded and chopped (to taste)
2 tsp lemon peel, or lemon grass, chopped
Soy sauce to taste
Juice of half a lemon or lime

Process all ingredients together in a food processor until you have a thick, slightly chunky sauce. Heat until thick in a small saucepan. Serve at room temperature. Any leftover sauce can be frozen for next time.

Chicken Parmigiano is a dish I developed many years ago and have made again and again. It’s a great family dish but also perfect for casual entertaining. Everyone loves it. You can make it the day before or in the morning, then refrigerate it till you need to stick it in the oven. I usually make double the sauce and freeze half so next time it’s super quick to make. A large mixed salad, preferably including avocado, is the perfect accompaniment, but if you have teenage sons with hollow legs, then garlic bread goes well. If the chicken breasts are very large you can cut them in two.

4-6 single chicken breasts
About half a cup of plain flour, seasoned with salt and pepper
1 egg beaten with 1 Tbs water
dry packaged breadcrumbs
60g butter
3 Tbs oil
250g cheddar cheese, grated
60g Parmesan cheese, grated

Sauce:
1 Tbs oil
1 large onion, finely chopped
2 sticks celery, finely chopped
1 red capsicum, finely chopped
1 clove garlic, crushed
400g can tomatoes, whizzed in processor or 400ml tomato passata
1 Tbs finely chopped parsley
1 Tbs finely chopped fresh basil (or 1 tsp dried)
2 tsp sugar
1 Tbs tomato paste
1½ cups water and ½ chicken stock cube

Use a meat mallet to flatten out the chicken breasts a little and remove any fat. If very large you might like to cut into two portions. Toss in seasoned flour, dip in egg mixture then coat in breadcrumbs, patting them on firmly. If you have time refrigerate, covered, in one layer for half an hour or up to several hours. Heat oil in large frying pan. Gently cook onion, garlic, celery and pepper, all together, until soft but not coloured. Add tomatoes, sugar, tomato paste, water and herbs. Simmer 30 mins or until thickened, but not too thick as it will cook more in the oven. Heat oil and butter in another large frying pan and cook chicken on both sides until golden brown. Place in a buttered shallow ovenproof dish in one layer. Cover with the sauce and sprinkle with the two cheeses mixed together. Bake uncovered for 25-30 mins at 180°C or until golden. Serve with a mixed salad.

Serves 4-6