Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com 59

MONDAY

Southern-fried

chicken

with ’slaw

Although this recipe calls for

chicken drumsticks, you can use

whatever cut you like, adjusting

the cooking time to suit. If you

can’t find bu
ermilk, substitute

with 250ml full-fat milk mixed into

1 tbsp of lemon juice.

Serves 4

INGREDIENTS

For the chicken

• 8 chicken drumsticks, skin removed


• 250ml buttermilk
  For the ‘slaw


• ¼ red cabbage, shredded


• 4 spring onions, thinly sliced


• 1 Granny Smith apple, peeled and grated


• 2 tbsp chopped flat-leaf parsley


• 125g sour cream


• 2 tbsp lemon juice


• salt and freshly ground black pepper
  For the coating


• 85g cornflour


• 2 tsp sweet paprika


• 1 tsp ground coriander


• ½ tsp cayenne pepper


• 1 tsp ground oregano


• 1 tsp ground cumin


• ½ tsp ground cardamom


• 2 litres vegetable oil, for deep-frying


• lemon wedges, to serve

METHOD

1. For the chicken, put the drumsticks
   in a bowl and cover with the buttermilk.
   Refrigerate for at least 4 hours, or
   preferably overnight.


2. Preheat the oven to 180°C. Put the
   chicken in a colander to drain off the
   excess buttermilk.


3. For the ‘slaw, combine the cabbage,
   spring onion, apple and parsley in a
   large bowl. Mix the sour cream and lemon
   juice together, and season. Pour over the
   salad, toss to combine, and refrigerate
   until required.


4. For the coating, mix the cornflour with
   the spices and 1 tsp of salt in a shallow
   bowl. Dip the chicken pieces into the flour
   mixture and shake to remove the excess.


5. Heat the vegetable oil to 180°C in
   a deep, heavy-based saucepan or
   deep-fryer.


6. Fry the chicken in batches for 6–8
   minutes, until golden, then transfer
   to a lined baking sheet and bake for
   another 20 minutes, until cooked
   through and crisp.


7. Serve with lemon wedges and the ’slaw.

TUESDAY

Moroccan

broad bean

salad

This is a simple dish, but it

requires quality ingredients.

All the components can be

prepared in advance and

assembled just before serving.

Serves 4

INGREDIENTS

• 2 tsp cumin seeds


• 1 tsp coriander seeds


• 250g sourdough bread,
  crusts removed


• olive oil, for cooking


• 1kg broad beans, podded


• 1 lemon, zest and juice


• 250g plain yoghurt
  
  
  • 2 tsp tahini
  
  
  • 2 tbsp chopped coriander leaves
    or mint, or both
  
  
  • salt and freshly ground black pepper
  
  
  • 1 red onion, finely sliced
  
  
  • 3 tbsp extra virgin olive oil
  
  
  • 2 tbsp shredded mint
  
  
  
  

METHOD

1. Heat a small frying pan over
   medium heat and toast the cumin
   seeds until golden-brown and
   fragrant. Remove and set aside to
   cool. Repeat with the coriander seeds.
   Once cool, grind them roughly using a
   pestle and mortar.


2. Roughly chop the sourdough bread
   into crumbs. Heat a large, heavy-
   based frying pan over medium–high
   heat. Add a generous splash of oil
   and the breadcrumbs and cook for
   4–5 minutes, stirring often, until the
   breadcrumbs are golden and crunchy.
   When almost cooked, sprinkle the

ground spices over the top and toss

well to coat.

3. Bring a large saucepan of water to
   the boil, add the beans, and cook for
   1 minute. Drain and refresh under cold
   water, then remove the pale green
   skins by slitting the skins and pushing
   the beans through. Discard the skins
   and put the bright green inner beans
   in a bowl.


4. In a separate bowl, mix the lemon
   zest with the yoghurt, tahini, and
   coriander and/or mint. Season well,
   and set aside.


5. Mix the broad beans with the lemon
   juice, red onion, olive oil and mint.
   Leave at room temperature until
   ready to serve.


6. To serve, divide the yoghurt
   mixture among four bowls, top with
   the broad beans and scatter with the
   breadcrumbs.

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Harvest_MATT ZPCathy 2ZP.indd 59 03/04/2017 20:42