Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | Mini pumpkin |
\N \N | Finely grated zest and juice of 1 lime |
3 \N | Cloves garlic; crushed |
1 \N | 330 gram can sweetcorn; drained |
25 grams | Breadcrumbs |
100 grams | Roquefort |
5 tablespoons | Olive oil; plus 50ml/2fl oz |
4 \N | Mini chicken drumsticks; about 400 g |
1 large | Pinch each of ground turmeric; coriander, chilli |
\N \N | ; powder, medium |
\N \N | ; curry powder and |
\N \N | ; cardamom pods |
1 bunch | Salad onions; top and tailed and |
\N \N | ; finely sliced |
125 millilitres | Red wine |
150 millilitres | Chicken stock |
6 tablespoons | Plain flour |
1 tablespoon | Milk |
2 \N | Eggs |
1 tablespoon | Vegetable oil |
2 tablespoons | Chopped fresh parsley |
3 tablespoons | Greek yoghurt |
\N \N | Salt and pepper |
\N \N | Chopped coriander; to garnish |
Preheat the oven to 220c/425f/Gas 7.
1 Cut the skin off the pumpkin and cut into quarters. Scoop out the seeds and cut flesh into small chunks.
2 For the Pesto: Place the lime zest, 2 cloves crushed garlic, one-third of the sweetcorn, breadcrumbs, Roquefort and 1 tbsp olive oil in a mini food processor and blitz until finely chopped and combined. Season.
3 For the Stuffed Drumsticks: Pull back the skin of the chicken drumsticks in one piece, turning it almost 'inside out' and leaving it attached at the bone end.
4 Using a sharp knife, cut through the meat to expose the bone and fold back. Remove the small bone and use a large knife to cut through the large bone just above the point where it is still attached to the skin.
5 Spoon some pesto into each drumstick, fold the flesh and skin round to enclose, and secure the join with a cocktail stick.
6 Heat 2 tbsp oil in a frying pan, add the chicken drumsticks and cook for a few minutes to brown all over, transfer the pan to the oven and cook for about 15 minutes, until cooked through.
7 For the Curry: Heat 2 tbsp olive oil in a large pan. Add the pumpkin chunks and fry for a couple of minutes, add the ground turmeric, coriander, chilli powder, curry powder and cardamom pods and cook for three minutes.
8 Add half the spring onions and cook for a further few minutes, add 1 clove crushed garlic, the red wine and chicken stock. Bring to a simmer and cook for about 10 minutes, or until the pumpkin is tender and the liquid has reduced.
9 For the Pancakes: Place the plain flour in a bowl. Add the milk and eggs, beat to make a batter and add the remaining sweetcorn and spring onions.
Season.
10 Heat the vegetable oil in a large frying pan. Add large spoonfuls of the mixture and cook gently for a few minutes until set and golden brown on the bottom. Turn over and cook the other side.
11 Place the remaining pesto in a small pan with the lime juice and 50ml/2fl oz olive oil and warm through very gently. Add the chopped parsley and season.
12 Arrange the pancakes on a plate, drizzle over the pesto dressing and sit the chicken drumsticks on top. Serve the curry in a shallow bowl, top with the Greek yoghurt and garnish with chopped coriander.
Converted by MC_Buster.
NOTES : Chef - Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.