Rottnest Chicken - So Simple

I named this recipe after a small holiday island just off the coast of Perth, Western Australia. The public are only allowed to walk or ride bicycles, and swim suits and rubber thongs are the dress code. Cooking is low on the list of holiday activities here but all the rental cottages have a barbecue as do most of the luxurious motor yachts that anchor all around the island. Make up a big quantity for drop-in guests as it will keep for a few days chilled.

Any amount of -

▶chicken breasts
▶tomato sauce
▶Worcestershire sauce
▶barbecue spice mix
▶olive oil

Cut chicken into thin schnitzels. (Place chicken breast on cutting board, firmly press your hand down onto the meat and carefully slice the chicken through between your hand and the board. No accidents!)

Make a marinade of equal parts of the sauces, drizzle of oil and a heavy sprinkling of barbecue spice mix.

Place chicken and marinade in sealed plastic bags or container. Leave in refrigerator until you come back from the beach!

Barbecue on hotplate for just a few minutes on each side.

Quick and Easy Malay Laksa

I call this easy as the recipe uses commercial laksa paste in the base.

Cook (as per packet instructions)and drain -

▶thin egg noodles or rice vermicelli noodles


In a large saucepan sauté for a few minutes -

▶1 tbsp vegetable or peanut oil
▶3 tbsp laksa paste

Add -

▶1 litre hot chicken stock
▶300ml coconut milk
▶2 cups diced chicken thigh meat

Cover. Simmer 5 minutes.

Stir through a generous amount of any of these vegetables -

▶red and/or green capsicum/bell pepper, cut julienne
▶spring onions, sliced diagonally
▶baby sweetcorn
▶green beans, sliced diagonally
▶snowpeas/mangetout, cut julienne
▶celery, sliced diagonally
▶sliced mushrooms/rehydrated shitake
▶shredded carrot
▶finely shredded Kaffir lime leaf (remove "spine" first)
▶finely sliced red and/or green chilli

Reheat, add -

▶2 cups raw peeled prawns

Simmer 3 minutes. Season if required.


To serve, divide mixture up into large warmed, soup bowls placing precooked noodles in base, topped with -

▶fresh bean shoots

Ladle over the hot soup.

Garnish each bowl with a generous amount of -

▶fresh coriander leaves

Mediterranean Chicken

This recipe can be prepared and left to marinate in the refrigerator for up to 2 days before cooking.

Into a large or "turkey-size" oven bag place -

▶3 kgs chicken pieces
▶1/3 cup olive oil
▶1/3 cup lemon juice
▶2 lemons, quartered
▶6-8 cloves peeled garlic
▶handful fresh thyme sprigs
▶2-4 stems fresh rosemary
▶lots ground black pepper
▶1 tsp sea salt flakes

Tie up securely, roll chicken around to cover with marinade. Keep refrigerated, turning occasionally. Leave for at least 6 hours or up to 48 hours.

Preheat oven to 180'.

Line a large baking dish with baking paper and tip in all the contents of the bag. Spread out.

Bake uncovered for 1 1/2 hours or until brown and cooked through.

To serve, arrange onto a large shallow platter.

Garnish with -

▶sprigs fresh parsley

Mongolian Sauce Base for Beef, Chicken or Lamb

SAUCE

If not using immediately, this sauce can be bottled, refrigerated and kept for a few weeks. Use the full quantity for 750gm meat base.

* Fresh ginger - store knobs in a sealed plastic bag in freezer, and grate off only the amount you require.

In medium size saucepan, sauté for 1 minute -

▶1 tbsp chopped garlic (3-4 large cloves)
▶1 tsp grated ginger
▶1/2 tbsp vegetable oil

Add -

▶1/2 cup dark soy sauce
▶1/2 cup water
▶3/4 cup dark brown sugar

Bring just to the boil, simmer uncovered 4 minutes.


MEAT

▶750gm - 1kg of boneless meat (rump steak, boneless chicken breast or thigh meat, lamb).

Cut meat into finger-size strips. Place in snaplock plastic bag with a generous amount of cornflour to coat well. Toss.

In wok or small saucepan, heat -

1 cup vegetable oil

Sauté meat in small batches until golden brown. Drain on paper towels. When all the meat is cooked, carefully drain off the oil. Return fried meat to wok, pour over the Mongolian Sauce and heat until bubbling.

Spoon onto a serving dish. Garnish with a good handful of -
▶sliced green spring onion tops

Side dish -
▶bowl of steamed rice.

Serves 4.