Page 27 - Henley and Marlow Lifestyle Nov:Dec 2019
P. 27

                 Paul has kindly shared two delicious recipes for readers to try at home...
10 Chicken thighs (de boned and cut in half) 20 slices green jalapeño peppers
1 egg
5g garam marsala
5g smoked paprika
CHICKEN SEASONING 150g garam masala
150g salt
CHICKEN CRUMB 250g plain flour
10g onion powder 10g paprika
10g garam marsala
10g garlic powder
50g cornflakes (lightly crushed)
5 sheets of feuille de brick (cut into thin slices 1 inch lengthways)
CHIPOTLE MAYONNAISE 250g plain mayonnaise
25g chipotle paste
10ml lemon juice
1 lemon, zested 1 lime, zested
with C hipotle Mayonnaise
  This recipe serves two as a main dish and needs some preparation the day before.
In a large mixing bowl place the buttermilk, egg, garam masala and smoked paprika and whisk well to incorporate all the ingredients together.
Place your chicken thigh pieces into the buttermilk mixture until well coated. Cover the bowl with cling film and place in the fridge to marinate for 24 hours.
Mix together the plain flour, paprika, onion powder, garlic powder, garam masala, cornflakes and feuille de brick.
Remove the bowl of chicken from the fridge, and one by one place each piece of chicken thigh into the flour and spice mix, making sure you get
a good amount of crumb over the chicken pieces.
Preheat a deep fat fryer or oil in a saucepan to 175°C.
Fry each piece of chicken for about 3-4 minutes until golden brown. Remove from the fryer and leave on a rack to cool.
For the chicken seasoning, combine the garam masala and salt together.
Turn up the temperature of your fryer to 190°C and re-fry the chicken pieces until dark golden and very crispy.
Ensure each piece is cooked through. Place the chicken on a paper towel to soak up any excess oil and
season with a dusting of the chicken seasoning.
For the chipotle mayonnaise, combine all ingredients together in a large bowl and whisk well. Put in the fridge and chill until ready to serve alongside the chicken.
Finish with the fresh zest of lemon and lime and serve with slices of green jalapeño and plenty of chipotle mayonnaise.

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