Southern fried chicken

image courtesy of ifood.tv

This is a nice simple but flavoursome southern fried chicken recipe. Using an overnight marinade we find wonderful flavour development, giving rise for all the aromatics and earthy flavours to play their part. You can use this as a deep fried recipe or pan fry it to give a more healthy approach. Just be sure to adjust the cooking times. Either way, I very much hope you enjoy it.

You will need : (Makes a large batch, ideal for barbecues and gatherings, serves 10.)

1200ml of single cream

½ bunch of chopped coriander

18 cloves of garlic, crushed

4 onions chopped finely

1 tablespoon of flaked chillies

2 tablespoon of sea salt

10 chicken breast with skin removed

120g of flour

1 tablespoon of celery salt

1 table spoon cayenne pepper

1 table spoon black pepper

1 table spoon of paprika

50g of brown sugar

1300ml of vegetable oil

Combine the cream, coriander, garlic, onions, chilli flakes and salt in a large plastic bag. Add chicken and shake up and leave overnight to marinade

Combine the flour, celery salt, cayenne pepper, black pepper, sugar and paprika. This is used to coat the chicken breast, once coated leave in a fridge to set for 45 minutes

Fry until golden brown and finish in the oven

Baked Yellowfin Sole with Lemon & Vanilla Risotto

This dish provides fresh & clean flavours to allow the subtleness of the yellowfin sole to shine through. A good recipe for springtime, this comforting dish provides mellow textures & clean flavours to excite and smooth the palate.

Ingredients (serves 1)

For the fish:

2 yellowfin sole fillets

50g butter

Pinch salt & pepper

For the risotto (serves 1):

300ml chicken stock

80g butter

1 onion, chopped

1 stalk celery chopped

100g arborio rice

1/22 lemon, rind finely grated

Salt & freshly ground pepper

1tbsp fresh rosemary

1tbsp fresh thyme

1 vanilla pod, seeds extracted

Method

Heat the chicken stock in a saucepan over a medium heat.

Heat the butter in a large saucepan over a medium heat. Add the onion & herbs, and vanilla seeds. Cook for about 3 minutes or just until soft. Add the rice and stir until well coated in the butter.

Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.

Stir the lemon rind through the risotto and then season to taste. Season with freshly ground pepper & Serve immediately as a base for the fish to sit on.

For the fish:

Preheat oven to 200 degrees centigrade. Line a baking tray with greased, greaseproof paper, put the fish on here and season with the salt & pepper, & butter. Cook in the oven for about 10 mins until fish is cooked. Serve on top of risotto & garnish with fresh rosemary & parsley.