Pablo's chicken, summer lime coleslaw and ketchup
Jasmine and Melissa Hemsley join us to show us how to make their healthier summer fried chicken to get us in the food for some alfresco dining this weekend.
Serves: 4
Ingredients
180g ground almonds2 eggs6 chicken drumsticks1 tbsp olive oil or gheeSea salt and freshly ground black pepper
For the spice mix
3 tsp hot smoked paprika or 2 ½ tsp smoked sweet paprika with ½ tsp cayenne pepper1 ½ tsp ground cumin1 ½ tsp sea salt1 tsp dried thyme1 tsp dried oregano¾ tsp onion powder (optional)¾ tsp garlic powder (optional)
For the summer lime coleslaw
½ large red cabbage, approximately 400g1 small fennel bulb with fresh fronds (delicate leaves)2 medium carrots, julienned or sliced into matchsticks1 celery stick, finely sliced2 spring onions, sliceda handful of fresh coriander, roughly chopped2 tbsp peanuts, almonds or pumpkin seeds
For the lime dressing
Grated zest and juice of 1 unwaxed lime or lemon1 ½ tbsp. sesame oil or extra virgin olive oilsea salt and freshly ground black pepper
For the ketchup
1 large onion, chopped1 tbsp butter2 garlic cloves, diced1 bay leaf7 tbsp apple cider vinegar700ml passata or ½ kg fresh tomatoes, roughly chopped7 tbsp maple syrupa pinch of sea salt
optional: a pinch of cayenne pepper
To ferment the ketchup: whey from full fat probiotic dairy yoghurt, strain the yoghurt through a sieve lined with two pieces of kitchen towel in the fridge overnight. The liquid at the bottom is the whey. Reserve this to stir through the ketchup
Method
Preheat the oven to fan 180c/gas mark 6 and line a baking tray with baking parchment
Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
Dip the chicken drumsticks, one at a time, in the egg, then coat in the mix of ground almonds and spices and lay on the baking tray
Gently heat the ghee and use a spoon to drizzle it over the pieces
Bake for 45 minutes until golden and sprinkle with some sea salt and pepper
For the summer lime coleslaw
Finely shred the red cabbage using a knife or food processor. Finely chop the fronds of the fennel bulb and thinly slice the stalks and bulb with a knife or mandolin.
Combine the cabbage and fennel in a large mixing bowl with the carrot, celery, spring onion and coriander
Shake all the dressing ingredients together in a jam jar, then use your hands to mix it into the coleslaw
Toast the peanuts in a dry frying pan for a few minutes until toasted, then scatter over the top of the coleslaw and serve
For the ketchup
Sterilise a bottle or glass jar with a lid, either by adding hot water for 10 minutes or by popping it through the dish washer
Gently fry the onion in the butter for 10 minutes until softened, stirring occasionally
Add the garlic, bay leaf and apple cider vinegar and stir for a minute
Add the rest of the ingredients and turn up the heat. When it starts to bubble, leave it to simmer gently for about 1 hour, lid off, until you have a thick ketchup. Check for seasoning, adding cayenne if you like.
Take off the heat and cool then blend until smooth. When cool enough to touch stir through the whey and transfer to a jar.
Recipe from The Art Of Eating Well by Jasmine and Melissa Hemsley