This dish is an interpretation of Chef Philip Golding to chicken brochettes.
A brochette is a food cooked on brochettes or skewers. This term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Food served on brochette is generally grilled.
But with this version, Chef Philip Golding retains moisture in the chicken by sautéing it rather than grilling.
Dip the chicken into a cheese sauce composed of parmesan, greek feta ,cream cheese and fresh rosemary. Also create a super seed oil mixture consisting of chili seeds and roasted sesame seed for a nutty and spicy flavor.
- 45 ml Roasted Sesame & Chili Oil
- 1/2 tsp Salt, rock
- 1/2 tsp Pepper, white corn
- 1 kg Chicken Breast Fillet
- 50g Garlic
- 50g Onions, white
- 1 kg Egg Plant
- 15 ml Olive Oil
- 2 pc Lemon
- Dice the chicken into 1 inch cubes.
- Slice the eggplant into 1 inch cubes
- Minced garlic and onions then sweat in olive oil.
- Sauté chicken cubes in olive olive oil for about 2-3 minutes then zest with lemon rind, take it off. Put in a plate then cover it with cling wrap
- Sauté eggplant for 2 minutes then take it off.
- Use 2-3 inch bamboo skewers, soak bamboo in water for at least 1 hour before using.
- Skew the chicken, eggplant in alternate position to form 4 pcs in 1 stick
- 50g Butter
- 50g Flour
- 650ml Milk
- 20g Parmesan
- 40g Feta Cheese
- 20g Cream Cheese
- 200ml Water
- 50g Chives
1. In a pan heat and melt the butter
2. Stir in the flour and cook until the color is white
3. Add milk gently and cook until there is no flour taste for about 8 minutes
4. Add the grated parmesan, feta, and cream cheese until the sauce is smooth and silky
5. Add the chopped chives or herbs that you prefer.
6. Serve as a dipping sauce of the brochettes and can also be used as pasta sauce.