Charred chicken on creamed corn with giant olives Carrot, broccoli and lime salad
SERVES 6
READY IN 55 mins
INGREDIENTS ● 1TBSP OLIVE OIL ● 1TSP VEGETABLE OIL ● 8 CHICKEN THIGHS AND DRUMSTICKS ● 8 SMALL SHALLOTS, PEELED ● 8 CORN ON THE COBS ● 2 GARLIC CLOVES, CHOPPED ● 100ML DOUBLE CREAM ● 2TBSP UNSALTED BUTTER ● 400ML CHICKEN STOCK ● 100G GRATED PARMESAN ● 1TSP TURMERIC ● 1 JAR GIANT GREEN OLIVES, DRAINED AND STONED ● SMALL BUNCH FLAT-LEAF PARSLEY, TO GARNISH
1 Preheat the oven to 180C/ Gas 4. Heat the oils in a heavy-bottomed pan and shallow-fry the chicken until the skin is charred.
2 Set the chicken aside in an oven dish. In the same hot oil, brown the shallots, corn and garlic then set aside.
3 Once the corn is cool, slice the kernels into a food processor and add the cream, butter and stock. Reserve some corn to decorate. Blitz the corn mixture so it still has texture. Add the Parmesan and turmeric, and season.
4 Pour the creamed corn around the chicken, add the shallots and olives, and bake for 30 mins or until the chicken is crispy and cooked through. Top with corn and chopped herbs.
SERVES 6
READY IN 15 mins
INGREDIENTS ● 1 WHOLE BROCCOLI HEAD, CUT INTO FLORETS
● 5 CARROTS, PEELED AND SLICED INTO RIBBONS ● 50G PUMPKIN SEEDS ● 1 COURGETTE, CUT INTO THIN ROUNDS ● 1 ICEBERG LETTUCE, WASHED ● SMALL BUNCH MINT ● ZEST OF 1 LIME
FOR THE DRESSING ● JUICE OF 2 LIMES ● 1TSP CLEAR HONEY
● 1TSP DIJON MUSTARD ● ½TSP SOY SAUCE ● 4TBSP OLIVE OIL
1 Blanch the broccoli in boiling salted water for 4 mins, then rinse straight under a cold tap or plunge into iced water. Once cool, drain and dry thoroughly.
2 Meanwhile, use a mandolin or vegetable peeler to slice the carrots into long, thin ribbons.
3 In a hot dry pan, lightly toast the pumpkin seeds until starting to brown.
4 Turn off the heat and leave to cool. Mix the salad dressing ingredients together in a bowl and throw in the toasted pumpkin seeds. Just before serving, add the broccoli, carrots, courgette, lettuce and mint, and toss everything until coated in the dressing. Arrange prettily in a serving dish and sprinkle lime zest over the salad.