Stephen Harris' KFC and smokey beans

Kent fried chicken

SERVES 

Four

Substances

For the marinade:

• 500ml buttermilk (or fifty:50 yogurt and milk)
• 1 tsp cayenne pepper
• one tsp freshly floor black pepper
• one tbsp mustard
• Pinch ground ginger
• four chicken legs, lower into thighs and drumsticks

For the coating: 

• 300g fantastic breadcrumbs
• 4 slices streaky bacon, baked till crisp then crumbled
• 3g salt
• A handful of twists of black pepper
• 1 tbsp thyme leaves
• 1 tbsp chopped rosemary
• one tbsp chopped sage leaves
• Neutral oil for shallow frying

Approach

 Put all the marinade components in a plastic bag or freezer bag big enough to keep the hen. Add the rooster pieces and shake to coat. Depart in the fridge to marinate for at the very least six several hours or overnight.

When you are prepared to prepare dinner, preheat the oven to 150C/gasoline mark 2.

Scatter the breadcrumbs, crumbled bacon, salt, pepper and herbs on a tray. Take the hen parts out of the bag and dip them in the breadcrumb combination to coat.

In a massive non-stick sauté pan, heat enough oil to shallow fry the hen pieces. Add the rooster and maintain turning them right up until the parts are golden brown all over.

Remove with a slotted spoon and transfer to an oven tray. Bake for roughly 30 minutes, until they achieve an internal temperature of 68C. Eliminate from the oven and depart to rest on a wire rack for ten minutes before serving.

Smoky beans

Credit:Andrew Twort & Annie Hudson

SERVES 

Four 

Substances

• 1 onion, finely chopped
• Oil, for frying
• 1 tsp smoked paprika
• 1 clove garlic, crushed
• one tbsp red wine vinegar
• 125g cherry tomatoes 
• 1 x 500g tin haricot beans
• 75g butter
• Lemon juice, to style

Method

Fry the onion in a minor oil till comfortable. Insert the paprika and garlic and proceed to gradually prepare dinner the onion until brown. Add the vinegar to deglaze the pan and cook off the liquid.

Blitz the cherry tomatoes in a foods processor till liquid, then include this to the pan. Cook till most of the liquid has evaporated. Stir in the beans and butter to melt.

 Continue to cook slowly and gradually until finally the beans are protected in a thick sauce. Examine the seasoning and modify with salt and lemon if required.