CAMP KITCHEN COOKING KING WITH TIM SMITH
PARMA
Karma
THIS MONTH, TIMBO SERVES UP AN ‘INSIDE-OUT
PARMA’, HIS TAKE ON THE AUSTRALIAN PUB CLASSIC.
Life is better with a parmigiana on the plate. And there’s no end to the variations available,
from Hawaiian parmas, to Mexican parmas, to the traditional ham-and-cheese version. Timbo,
however, has taken the pub classic one step further.
INGREDIENTS
M M Two chicken breasts
M M Salt and pepper
M M Sliced button mushrooms
M M Tomato relish (a mixture
of tomato, mustard seeds,
onion, vinegar and chilli).
M M Sliced ham
M M Cheese – Swiss cheese is
recommended
M M Butter
METHOD
1. Using a mallet (or rolling pin or even your
fist), flatten each chicken breast – it may be
necessary to butterfly the breast first.
2. Sprinkle some salt and pepper on one chicken
breast, and slather on some tomato relish.
3. Then, add a layer of ham, followed by a handful of
sliced button mushrooms and couple slices of cheese.
4. Rest the second flattened chicken breast on top
so that the entire parma resembles a sandwich.
5. Melt a knob of butter in a pan, and fry one side
of the inside-out parma for about five minutes
or until the chicken has cooked through.
6. Carefully flip the parma and fry the other
side until the chicken is cooked.
7. Serve the parma and enjoy the jealous looks
of your friends and family as you tuck in.
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