Corn pancakes with chicken confit, piquillo peppers & coriander oil

  • 1 egg
  • 100ml buttermilk
  • 2 tablespoons sweetcorn
  • 150g soda bread flour
  • pinch salt
  • 2 chopped scallions

Place the egg, buttermilk and sweetcorn in a blender and process to a smooth puree.

Place the flour in a bowl and mix in the salt and scallions.

Whisk in the corn mixture to a smooth batter.

Rest for 10 minutes.

Wipe a hot pan with oil and drop tablespoons of the mixture into the pan.When bubbles appear, flip and cook on the other side.

Chicken confit

  • 2 chicken legs
  • zest 1 lemon
  • ½ teaspoon smoked paprika
  • 1 teaspoon seasalt
  • 1 teaspoon crushed fennel seeds
  • 100ml white wine
  • 100ml olive oil

Season the legs with the salt all over and place in a casserole.

Cover with the wine and oil and add the fennel seeds and lemon zest.

Place a lid and cook in a 150oc oven for 2 hours or fork tender.

Shred the meat.

Coriander Oil

  • 1 small bag coriander
  • juice of lemon from above
  • 75ml rapeseed oil
  • salt and pepper to taste

Blend.

Down To Earth Cookbook

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