Festive season cheer is in the air and many South Africans across the country are gearing up for the holidays. And with well-deserved time off, comes the opportunity to whip out the whisk and take out the tongs in preparation for some long-awaited home cooking. Whether you’re in the mood for something sweet or the moment calls for something savoury, salted butter is the one ingredient that brings it all together.
As Kershnee Kallee, Parmalat’s Marketing Manager puts it: “butter makes everything better.” Its smooth, creamy texture and subtle flavour make it the perfect ingredient for rich, hearty meals. What’s also special about having butter at hand in the kitchen is that apart from being used as a cooking ingredient, it can also be used to grease baking tins, as a topping on boiled potatoes or steak, or to stop the pasta from boiling over.
Some of South Africa’s biggest names in culinary greatness agree that salted butter is one of the most versatile ingredients, making it convenient to use in a variety of different ways. J’Something and his wife, Cordelia 'Coco' da Fonseca have first-hand experience on how to use butter to enhance the flavour of homemade meals.
J’Something made a name for himself as the lead singer in South African band, Mi Casa in 2011 but more recently, however, he has stepped away from the mic and up to the plate as a skilled self-taught chef and the host of his own cooking show. Ahead of the festive season, J’Something and Cordelia have shared one of their favourite DIY dishes, with smooth creamy butter.
Butter-Fried Chicken with Caper Butter Sauce
Ingredients:
1 kg boneless, skinless chicken thighs
1 cup all-purpose flour
3/4 tsp. sea salt
1/2 tsp. freshly ground pepper
1 cup bread crumbs
2 tbsp. finely grated Parmigiano-Reggiano cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. cayenne pepper
4 large eggs
2 sticks of Parmalat Salted Butter
3 shallots/1 large red onion, minced
3 tbsp capers, drained
1 lemon, thinly sliced
Method:
1. In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mix the breadcrumbs, cheese, oregano, basil and cayenne.
2. Place the eggs in a medium bowl and beat well.
3. Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, allowing any excess to drip back into the bowl. Dredge in the breadcrumbs, pressing to help the crumbs adhere. Place on a baking sheet.
4. In a large pan, melt the butter over medium heat. Add the chicken pieces and cook until golden brown and cooked through, turning halfway for 5 to 7 minutes.
5. Transfer the chicken to a serving platter. Repeat with the remaining chicken.
6. Add the shallots and capers to the pan and cook, stirring, for 30 seconds. Stir in the lemon slices. Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.
