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Update August 2017

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Update by Natrakorn Paewsoongnern
Khun Ocha's Cookbook

Update August 12, 2017

Chicken Piccata

If you enjoy Italian cooking, then you will like this week’s recipe.  It can be done with pork instead of chicken, but I think the chicken variant is better.  The only real secret in this item is to make sure the chicken medallions are flattened to the same thickness, so they cook evenly and together.

Cooking Method

Flatten the chicken medallions between two pieces of waxed paper with a meat pounder until thin.  Heat the butter and olive oil in a sauté pan over medium-high heat.  Sauté the flattened medallions for about 1-2 minutes each side.  Remove and reserve to a platter and cover with tin foil to keep warm.

Now, deglaze the pan with the wine and lemon juice, loosening all of the browned bits stuck to the pan and bring to a boil.  Season with salt and pepper to taste, and add the parsley.

Place the chicken medallions on a serving plate, cover with

the sauce and serve immediately.  Goes well with steamed rice.

Ingredients serves 2
Chicken breast medallions 4
Olive oil 1 tbspn
Butter 1 tbspn
White wine ¼ cup
Lemon juice 1 tbspn
Salt and freshly ground black pepper, to taste 
Parsley, chopped 1tbspn

Update August 5, 2017

Kilpatrick Oysters

I was reminded of this way of presenting oysters after dining at Nong Bistro on Siam Country Club Road.  It is an English recipe originally.  Local oysters generally come without shells, but to serve Kilpatrick Oysters, you will need some shells.  Buy some unshelled ones as well - or beg for the shells from Nong!

Cooking Method

Remove oysters from shells and put aside.  Put shells on a baking sheet and heat in a moderate oven.  Mix Worcestershire sauce and cream.  When shells are hot, return oysters to shells.  Use tongs to handle the shells, as they get very hot.  Add a little of the cream mixture to each shell; sprinkle with salt and pepper.  Note that if the oysters are small, you can put more than one in the shell, using some of the cheaper local market oysters.

Top each oyster shell with chopped bacon and fine breadcrumbs.  Place baking sheet under a hot griller and grill until bacon is crisp (but not burned) and oysters are warmed through.  You can also give them another splash of Worcestershire sauce just before serving.  For a final touch place the hot shells on a bed of sea salt.

Ingredients Serves 4
Oysters on the shell 24
Worcestershire sauce 1 tspn
Cream 1 cup
Salt and pepper to taste
Bacon, chopped finely 250 gm
Fine breadcrumbs

HEADLINES [click on headline to view story]

Chicken Piccata

Kilpatrick Oysters



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