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Corn Fried Chicken with Scallion Garlic Sour Cream

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4 chicken breasts

200ml buttermilk

1 clove garlic, crushed

1 teaspoon fresh thyme leaves

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Whisk the buttermilk, garlic and thyme together and marinate the chicken for at least 2 hours in the fridge and up to six.

150g plain flour

100g polenta/ cornmeal

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

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Mix together. Dip a chicken breast in the flour mixture, coat well, dip back into the buttermilk and then in the flour again. Place on a tray and repeat.

Set oven to 200oc.

Heat half a thumb nail depth of oil in a pan over medium high heat and add the chicken. Cook until golden and crisp on both sides – about a minute each side and transfer to a baking tray and cook for 15 minutes in the oven.

Serve.

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Garlic Scallion Sour Cream Dip

200ml sour cream

1 tablespoon rapeseed oil

2 cloves garlic, crushed

4 finely chopped scallions

Fry the garlic in the oil until golden. Add to the sour cream with the scallions, and season to taste.

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Blueberry Pancakes with Blueberry Syrup

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Blueberry Pancakes

300g soda bread flour

1 tablespoon castor sugar

1 tablespoon golden syrup

2 eggs

350ml buttermilk

200g frozen blueberries defrosted

Whisk the eggs and buttermilk together.

Sift in the flourÌý and sugar and whisk in the syrup. Fold in the blueberries and set aside for 10 minutes.

Heat a pancake pan or non stick pan over medium high heat and wipe with an oiled piece of kitchen paper.

Drop tablespoons of the batter into the pan apart and when bubbles appear, flip over and cook until firm. Cool slightly on a wire rack.

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Blueberry Syrup

300g frozen blueberries

100g sugar

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Boil together for 5 minutes. Blend and strain through a sieve.

Serve with the pancakes.ÌýÌýÌýÌýÌýÌýÌý

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