Chicken Lollipops with perinnaise dipping sauce and Mexican Street Corn Salad
Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
+/- 500g chicken thighs and drumsticks
1 ½ onions (grated and liquid squeezed out)
1 tablespoon ground garlic
1 teaspoon ground green chillies
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon dhana Jeeru (Cumin) powder
2 tablespoon badaam powder
2-3 slices fresh breadcrumbs (can be made in coffee grinder)
¼ teaspoon garum masala
2 tablespoon chopped french chives
2 eggs (beaten)
½ cup flour
1 cup kelloggs cornflake crumbs
Cross & Blackwell mayonnaise
Orange powder food coloring
Mochachos hot spice
3 cups fresh mielies/sweetcorn
2 tablespoon oil
2 tablespoon ghee (Clarified butter) (clarified butter)
3 tablespoon light mayonnaise
Feta cheese, crumbled
2 tablespoon fresh lime juice
2-3 jalapeno peppers, finely chopped
⅓ cup fresh coriander, finely chopped
½ red onion, chopped
1 teaspoon chilli powder
Salt and pepper to taste
Heat oil and ghee (Clarified butter) over medium heat. Add corn and cook until corn starts to char, stirring occassionally. While the corn is cooking, mix together mayonnaise, feta, lime, coriander, jalapeno, onion, chilli powder, salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Mix mayo with spice to taste and coloring.
Remove chicken from bones. Place in magimix and form into mince. Mix all ingredients together with mince. If too wet add more fresh breadcrumbs. Mould into golf ball sized balls, push in ice-cream sticks, and leave in freezer for few minutes to firm up. Dip in flour, then egg, then kelloggs crumbs. Deep fry till golden and cooked through. (I washed chicken bones from the bone meat, and pushed into balls. I let it set in freezer then coated and fried the lolipops with the bones).
09 Apr 2017
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