The Cook Book

Polenta-crusted chicken with cornbread

fried chicken
Hiya! Today we will discuss about Polenta-crusted chicken with cornbread

Ingredients

Ingredients
8 skin-on chicken pieces (we used drumsticks and thighs)
200ml buttermilk (or regular milk if you can’t find it)
100g polenta or cornmeal
100g self-raising flour
large pinch of paprika
large pinch of cayenne
100ml sunflower oil, for frying
coleslaw, to serve
oil, for greasing
200g polenta, cornmeal or polenta flour
100g plain flour
2 tsp baking powder
2 medium eggs
500ml buttermilk or natural yogurt

Direction

If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool. Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.

Polenta-crusted chicken with cornbread

Most Popular

Latest Recipes

braised ox cheek wellingtons with peppercorn gravy

Braised ox cheek Wellingtons with peppercorn gravy

Heat oven to 160C/140C fan/gas 3. Heat the oil in an ovenproof pan (one with a tight-fitting lid) or flameproof casserole dish over a high heat. Cut the ox cheek into 4 large chunks, then season well and toss in the flour and mustard powder. Place the pieces of meat in the hot oil – they should sizzle – and brown the meat all over. Add the onion to the pan and continue cooking until softened and starting to caramelise. Add the thyme, stock cube, porcini and some seasoning. Pour 450ml water into the pan, stirring to scrape any meaty bits off the bottom. Cover with a lid and place in the oven to cook for 3 hrs, turning the meat over in the liquid once while cooking, and topping up with a splash of water if the pan looks dry. While the meat cooks, melt the butter in a pan. Add the garlic, stir for 1 min but don’t brown, then add the mushrooms and cook for 10-12 mins until the pan is dry and the mushrooms are turning golden. Season and set aside. When their cooking time is up, scoop the ox cheeks out of the liquid and use 2 forks to shred the meat – discard any bits of fat or sinew. Strain the cooking liquid. Add 3-4 tbsp of the liquid back to the meat, along with the cooked mushrooms. Cool, then chill the meat mixture and the cooking liquid for 3 hrs, or up to 48 hrs. Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut out 2 x 12cm circles and 2 x 15cm circles – use 2 plates to cut around if you can. Arrange the prosciutto in pairs on top of the smaller circles of pastry, in a cross shape. Split the meat mixture in half and mount each portion on top of the prosciutto. Fold the prosciutto over the meat to encase it, then flip the little parcel of meat over, so the smooth side is facing up on top of the pastry. Brush the edge of each pastry circle with a little beaten egg, then place the larger circles of pastry on top. Use your hands to create a domed centre, then crimp the edges with a fork (or your fingers) to seal in the meat. Score the pastry in a criss-cross pattern, then brush all over with beaten egg. Use any pastry scraps to cut out a heart for each pie, stick this on top and brush with egg too. Poke a steam hole on either side of each heart. Place each Wellington on a square of baking parchment and chill for at least 30 mins, or up to 24 hrs. Heat oven to 200C/180C fan/gas 6 and put a baking tray in the oven to heat up. Slide the Wellingtons on their parchment onto the hot tray and bake for 30 mins. Meanwhile, reheat the cooking liquid, add the cream and peppercorns, and keep warm until ready to eat. Serve each Wellington with green veg and the peppercorn gravy for pouring over.

beros

Feta and onion borek

Repeat with remaining filo. Bake for 12 minutes or until ends are light gold and pastry is crisp. Drizzle with a little honey and sprinkle with thyme.

sweet potato hash

Sweet potato hash, eggs & smashed avo

Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.

Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.

Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

chicken matzo ball soup

Chicken soup

Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.

Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.

Leave the soup to cool a little, then transfer to the fridge overnight.

Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.

Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.

Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

fry up

High protein breakfast

Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, then add the bacon to the tray. Turn the bacon as necessary until it is cooked through. Turn off the grill and shut the door to keep everything warm.

Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.

While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan. Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.

Crack the egg into the boiling water, then reduce the heat until the water is gently simmering. Poach the egg for 3-4 mins or until the white has set but the yolk is still runny. Carefully lift it out with a slotted spoon and drain on kitchen paper. Serve everything together and top with the poached egg.

cutlets

Chicken Gold Cutlets Recipe

In a bowl, add chicken mince, soya sauce, salt, white chili powder, ginger, garlic, onion, green chili, corn flour, egg (1 piece) and mix it well. Your mixture is ready. In a pan, add eggs (2 pieces) with salt and beat it. Now,

recipe image legacy id 488703 11

BBQ chicken with corn rice

Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges. Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.

indian spiced chicken

Indian spiced chicken with squash & beans

Put 2 tbsp of the yogurt in a bowl with the spices, chicken and a really good grinding of black pepper, and set aside for 30 mins, or longer if you have time, to marinate. Heat oven to 200C/180C fan/gas 6. Arrange the squash on a large baking tray, crumble over the coconut oil (as it will be solid at this stage) and roast for 20 mins. Add the onions and chicken, spaced apart, and roast for 20 mins more until everything is cooked. Meanwhile, put the rest of the yogurt in a bowl with the garlic, mint and two-thirds of the coriander, and blitz with a hand blender until smooth. Tip the beans and remaining coriander into a bowl, and add the lime zest and juice with a couple of tbsp of the yogurt dressing. Tip in the squash, onions and chicken, add the chicory and toss everything together. Pile onto plates and drizzle with the remaining dressing. (If eating cold as a packed lunch, take the dressing in a pot and dress the salad when ready to eat.)

Untitled 1 3

Delicious Bubble Pizza Recipe

When pizza sauce forms bubbles and meatballs softens. Remove and add pepperoni stir spoon to mix keep a side. Now unroll dough into rectangle and cut 8 strips and make 6 pieces of each strip now you have 48 pieces of the dough.