| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Greek | Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 1 | Mini pumpkin | |
| Finely grated zest and juice | ||
| of 1 lime | ||
| 3 | Cloves garlic, crushed | |
| 1 | 330 gram can sweetcorn | |
| drained | ||
| 25 | g | Breadcrumbs |
| 100 | g | Roquefort |
| 5 | T | Olive oil, plus 50ml/2fl oz |
| 4 | Mini chicken drumsticks | |
| about 400 g | ||
| 1 | Pinch each of ground | |
| turmeric coriander | ||
| chilli | ||
| powder medium | ||
| curry powder and | ||
| cardamom pods | ||
| 1 | Salad onions, top and tailed | |
| and | ||
| finely sliced | ||
| 125 | Red wine | |
| 150 | Chicken stock | |
| 6 | T | Plain flour |
| 1 | T | Milk |
| 2 | Eggs | |
| 1 | T | Vegetable oil |
| 2 | T | Chopped fresh parsley |
| 3 | T | Greek yoghurt |
| Salt and pepper | ||
| Chopped coriander, to | ||
| garnish |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1127
Calories From Fat: 725
Total Fat: 81.8g
Cholesterol: 273.4mg
Sodium: 2085.5mg
Potassium: 996.8mg
Carbohydrates: 69.7g
Fiber: 9.7g
Sugar: 11.9g
Protein: 33.2g