I like doing what my son calls picky nights where I make a few dishes and put them all on the table and everyone can just help themselves. Sometimes I do quite extravagant nights others very simple. I do everything from Thai nights, to Japanese nights, Tex Mex, others are just a bit of this and that.

Last night I just made something that requires very little effort, although there is some marinating time, after that it in can just be thrown in the oven and forgot about until cooked. The only thing that I did extra was I had 4 lamb cutlets left from another meal so I breaded them and cooked them up to use. Anyone of the recipes below can be made as a main meal or as an appetizer except the lamb it is better if you cook this as a main.

Teriyaki Chicken DrumsticksThis recipe can also be made with chicken wings which do work better if making as an appetizer.

MarinadeChicken Drumsticks
1 Cup of teriyaki sauce
1 Tablespoon peanut oil
11/2 Teaspoon sesame oil
3 cloves garlic, crushed
1 red chili seeded and finely chopped
2 Teaspoon fresh ginger, grated
2 Tablespoons brown sugar
1/2 Teaspoon Chinese 5 spice powder

Method

1. Combine all marinade ingredients in a storage container or a large bowl add chicken and marinate several hours or overnight.

2. Pre-heat oven to 190c. Place chicken in baking dish, reserve the marinade. Cook chicken uncovered in oven for approximately 50 Min’s or until browned and cooked through brush with marinade a couple of times during cooking.

3. I did 10 drumsticks for four of us but we also had quail and lamb. When making as a main allow 3-4 drumsticks per person. As an appetizer 3 chicken wings per person.

Spicy Honey and Garlic Quail

Again this is also a good marinade for chicken wings or drumsticks.

Marinade Ingredients

4 Quail
4 cloves garlic, crushed
3 Teaspoons sambal oelek (Indonesian paste available at some grocery stores and most Asian stores.)
3 Tablespoons honey
2 Tablespoons soy sauce
2 Teaspoons brown sugar

Method

1. Cut quail in half length ways. Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night.

2. Pre-heat oven to 190c place quail on wire rack over baking dish, reserve marinade,
cook quail for approximately 25 Min’s or until browned and crisp and cooked through, brush with marinade a couple of times during cooking.

Lamb Cutlets recipe

I only made 4 as I was using up leftovers. The below recipe is for 16 cutlets to serve as a main meal for 4 people. I would usually serve this with garlic mash and vegetables.

method

16 Lamb cutlets (4 per person)
1 Cup panko flakes (Japanese breadcrumbs you can use regular crumbs. I just love these as they come out more crisp than regular crumbs you can usually buy panko in most Asian grocery stores.)
1/2 Cup grated Parmesan cheese
11/2 Tablespoon fresh basil, chopped fine
11/2 Tablespoon fresh parsley, chopped fine
2 eggs beaten lightly
flour
olive oil

Method

1. Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.

2. Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.

3. Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min’s this makes them easier to handle.

4. Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.

All photo’s taken by me unless otherwise stated.