I have made this a couple of times and both times I have enjoyed it. Loads of flavours (the bananas are a nice addition) and really different too, however there is a lot of ingredients in it and it does take a bit to make...
*Taken from Jamie Oliver's 'Jamie's Kitchen', page 206, published 2002*
Ingredients
4 skinless chicken breast fillets
200g flour
1 tbs allspice
1 tsp cinnamon
1 tsp chilli powder
2 eggs
200g polenta
2-3 tbs butter
2 bananas
-for the mash-
8 medium potatoes
sea salt and freshly ground black pepper
255ml milk
4 cobs of corn
1 bunch of finely sliced spring onions
-for the relish-
100ml vinegar
2 tsp sugar
2 shallots
400g green or red tomatoes, chopped
6 tbs extra virgin olive oil
2 handfuls of fresh flat-leaf parsley, chopped
2 handfuls of fresh mint, chopped
Method
Carefully cut each fresh corn cob in half and strip the kernels off by sitting each cob on its end and slicing down the sides. To make the mash, boil the potatoes in salted water until cooked. Drain and return them to the hot pan with the milk, corn kernels and some salt and pepper. Bring back to the boil, then turn off the heat. Thrown in the spring onions. Mash up with a masher, season and keep warm.
To make the relish, put the vinegar, sugar and sliced shallots in a saucepan. Bring to the boil and cook until reduced by half. Add the chopped tomatoes and warm through. Remove from the heat, season with salt and pepper, and add the olive oil. The herbs are added just before serving.
Take each chicken breast and make 2 slices into the meat lengthways so that the breast fans out into 3 'prongs'. Mix the flour with the spices and salt and pepper and spread it out on a plate. Now beat the egg in a bowl with a fork and pour the polenta on to another plate. Place the 2 plates and the bowl next to one another. Dip the chicken breasts in the flour first, shaking off any excess, then in the egg and finally in the polenta. This will give you a lovely polenta crust.
Heat a large frying pan and gently fry the chicken in 2 tablespoons of the butter for about 5 minutes on each side, turning it half-way through. When the chicken is cooked and golden brown, remove it from the pan and keep warm. Peel the bananas and cut it in half lengthways. Fry in a little more butter until tender and golden.
To serve, spoon a mound of mash on to each serving plate with a piece of banana on top. Place a piece of crispy chicken on top. Stir the parsley and mint into the relish and put a big dollop on top of the chicken.
Serves 4
*Taken from Jamie Oliver's 'Jamie's Kitchen', page 206, published 2002*
Ingredients
4 skinless chicken breast fillets
200g flour
1 tbs allspice
1 tsp cinnamon
1 tsp chilli powder
2 eggs
200g polenta
2-3 tbs butter
2 bananas
-for the mash-
8 medium potatoes
sea salt and freshly ground black pepper
255ml milk
4 cobs of corn
1 bunch of finely sliced spring onions
-for the relish-
100ml vinegar
2 tsp sugar
2 shallots
400g green or red tomatoes, chopped
6 tbs extra virgin olive oil
2 handfuls of fresh flat-leaf parsley, chopped
2 handfuls of fresh mint, chopped
Method
Carefully cut each fresh corn cob in half and strip the kernels off by sitting each cob on its end and slicing down the sides. To make the mash, boil the potatoes in salted water until cooked. Drain and return them to the hot pan with the milk, corn kernels and some salt and pepper. Bring back to the boil, then turn off the heat. Thrown in the spring onions. Mash up with a masher, season and keep warm.
To make the relish, put the vinegar, sugar and sliced shallots in a saucepan. Bring to the boil and cook until reduced by half. Add the chopped tomatoes and warm through. Remove from the heat, season with salt and pepper, and add the olive oil. The herbs are added just before serving.
Take each chicken breast and make 2 slices into the meat lengthways so that the breast fans out into 3 'prongs'. Mix the flour with the spices and salt and pepper and spread it out on a plate. Now beat the egg in a bowl with a fork and pour the polenta on to another plate. Place the 2 plates and the bowl next to one another. Dip the chicken breasts in the flour first, shaking off any excess, then in the egg and finally in the polenta. This will give you a lovely polenta crust.
Heat a large frying pan and gently fry the chicken in 2 tablespoons of the butter for about 5 minutes on each side, turning it half-way through. When the chicken is cooked and golden brown, remove it from the pan and keep warm. Peel the bananas and cut it in half lengthways. Fry in a little more butter until tender and golden.
To serve, spoon a mound of mash on to each serving plate with a piece of banana on top. Place a piece of crispy chicken on top. Stir the parsley and mint into the relish and put a big dollop on top of the chicken.
Serves 4
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