Wednesday, 29 August 2012
I have exhausted almost everything from my drafts and this was a recipe I hadn't planned on posting, not because the recipe was a failure, but because I wasn't too happy with the pictures. Since I hadn't fed my blog in a while, I thought, why not, lets get it out there.
My last set of guests have left and I must say its awfully quiet around here. No rushing between houses, no early morning sightseeing and no travelling in the car (which I dread completely. Hail the London Underground). I haven't cooked in a reaaaallly long time and as always, its a slow start. Even with taking pics and stuff, I haven't really got down to it and I hope it wont be long before I'm up and about with the camera and props.
Its an easy peacy recipe and quite tasty for a picnic and such. It wont go soggy on you if you store it in an air tight container. I even used up the boneless crusted pieces of chicken in a sandwich the next day and it was just as good. So go on, try it and I'm sure you'll thank me later. Don't judge the recipe by the pics, it was waaaay better tasting than it looks :)
Recipe adapted from here
Cumin powder- 1 tsp
Kashmiri chilli powder- 1 tsp
Spicy chilly powder- 1 tsp (paprika)
Black pepper powder- 1/2 tsp
Garlic powder- 1 tsp
Salt- to taste
Cornflakes- 3 cups (crushed using a rolling pin. Don't powder it)
Parmesan cheese- 3 tbsp (grated)
Salt and pepper- to season
Place the chicken pieces in a non reactive bowl and pour the marinade over. Mix well and keep it covered in a refrigerator for a minimum of 3 hours or overnight.
When ready to cook, pre heat the oven to 220C.
Place a wire rack over a baking tray and keep aside. You can place a sheet of foil on the baking tray to catch any juices or crumbs falling off the chicken. Less cleaning that way :)
Season the crushed cornflakes with the Parmesan and salt and pepper. Mix well and keep ready in a shallow bowl.
Shake off the excess marinade from the chicken, keeping some on for the cornflakes to stick and then roll the pieces in the crumb mix properly, making sure they are completely coated.
Place on the wire rack and into the oven.
Bake for about 25 minutes, making sure you check the chicken pieces every 10 minutes and turning them around if required. They should not brown too much.
To check if its done, slice through to the bone and if the juices run clear, and the meat is not pink, you are good to go.
Take out of the oven and serve when still hot.
Notes: You can basically add any spice of choice and then coat the chicken with cornflakes.
To get a much crispier version, place under the broiler towards the end. Again, make sure you don't burn it.
On a different note, I would like to announce that on the 28th of September this year, the World's Biggest Coffee Morning is going to take place. It is a one day fund raising event hosted by Macmillan Cancer Support to raise money for people with lives affected by Cancer.
Silver Spoon, the homegrown sugar people, are the official sugar sponsor for the event and this year they have decided to launch a fantastic competition as part of their activity. By launching the Silver Spoons Little Local Hero Awards, they are scouring the country for local heroes under the age of 18 who have done something truly special. It could have been from looking after their little sister when they were ill to gone to great strengths to make Mother's Day very special or done something great to raise money for charity. If you know anyone falling into this category, then just follow this link and explain in less that 100 words who you are nominating and what you would bake to say thank you. Master Patissier Eric Lanlard will choose a Silver Spoon national Little Hero and to celebrate he will bake them a special cake of their choice and 10 runners up will also receive a Silver Spoon baking hamper with full of exciting treats.
Also don't forget to register to hold your own coffee morning on the 28th September, and to do so just follow this link and you can help raise money for people with lives affected by cancer.