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"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

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Chicken and oregano spiedini


You'll need

2 chicken breast fillets (about 280gm each), tenderloins removed and reserved for another use 140 ml extra-virgin olive oil 2 garlic cloves, finely chopped 1 lemon, juice and finely grated rind only 2 tbsp finely chopped oregano 2 tbsp whole oregano leaves 80 gm coarse fresh white breadcrumbs 20 gm finely grated parmesan 2 eggs, lightly beaten 50 gm drained marinated capsicum (see note), finely chopped 30 ml aged red wine vinegar For shallow frying: olive oil

Method

  • 01
  • Halve chicken breasts lengthways and pound to 4mm thick between two pieces of baking paper with a meat mallet. Halve each piece widthways and place in a single layer in a non-reactive shallow dish.
  • 02
  • Combine 80ml extra-virgin olive oil, garlic, half the rind, lemon juice and half the chopped oregano in a bowl, season to taste, pour over chicken, turn to coat and marinate for 10 minutes.
  • 03
  • Combine breadcrumbs, parmesan, remaining rind and remaining chopped oregano in a shallow tray, season to taste and set aside.
  • 04
  • Place egg in a bowl and set aside. Remove chicken from marinade, roll each piece to form a cylinder, and skewer with a wooden toothpick. Dip each piece of chicken first in egg, then in breadcrumb mixture, shaking off excess, and set aside.
  • 05
  • Combine marinated capsicum, vinegar, remaining extra-virgin olive oil and oregano leaves, season to taste and set aside.
  • 06
  • Heat 1cm olive oil in a large frying pan over medium-high heat, add spiedini and turn occasionally until golden and cooked through (8-10 minutes), drain on absorbent paper and serve immediately drizzled with marinated capsicum dressing.

Note Marinated capsicum is available from select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2009

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