FLOWER POT KITCHEN: JERK BUFFALO CHICKEN FRIED CHICKEN AND BLUE CHEESE BURGER

9 Jan 2013

JERK BUFFALO CHICKEN FRIED CHICKEN AND BLUE CHEESE BURGER

A NEW FAVOURITE, I HAVE COMBINED MY FAVOURITE THREE BURGERS, THE CHICKEN FRIED CHICKEN BURGER WITH THE JAMAICAN JERK SWEET SPICED BURGER AND THEN GOING WAY OVER THE TOP I HAVE SMOTHERED THE FILLET IN WEST INDIAN HOT BUFFALO SAUCE AND FINISHED WITH THICK CREAMY COOL BLUE CHEESE...

THE LOW DOWN ON CHICKEN FRIED CHICKEN LINGO

FRIED CHICKEN chicken on the bone tossed in seasoned flour and fried

CHICKEN FRIED CHICKEN chicken breasts tossed in seasoned flour and fried

CHICKEN FRIED STEAK steak tossed in seasoned flour and fried as chicken fried chicken

(makes 2)

Ingredients

2 x 7oz chicken breasts

1 jar Jamaican spice paste

3 tbsp honey

1 bottle west Indian hot sauce

200g plain flour

1 tsp salt

1 tsp white pepper

1 pinch cayenne

100g blue cheese crumbed

200ml double cream

4 cheese slices

2 burger buns

1 iceberg lettuce fine sliced

2 tbsp mayo

2 ltr oil for frying

First start to heat the oil to 170 degrees, either in a deep saucepan or if you want to use a frying pan you will have to turn the chicken over half way, also pre-heat the oven to 180 degrees.

Take the chicken and lay on a piece of clingfilm, top with more clingfilm and using a rolling pin bash to an equal thickness all over.

Mix the flour with the salt, pepper and cayenne and place in a large bowl. Next make the blue cheese sauce, bring the cream up to a simmer, you can do this in the microwave to save washing up and time, add the blue cheese and stir until melted, place to one side with the mayo, lettuce and west Indian sauce. Cut the buns in half and toast under the grill.

Take the chicken breasts and generously coat in the Jamaican jerk spice paste and honey, now dredge in the seasoned flour until fully covered, dust off any excess flour and now they are ready to seal in the fryer. Place the two chicken breasts into the hot oil and leave to seal, just watch that the honey and jerk spice does not burn. Once they breasts have been frying for approx 3-5 minutes remove and place on a baking tray, top each breast with 2 cheese slices and pop in the oven to finish off for a couple of minutes.

Now you can get ready to assemble one of the very best juicy flavoursome combination burgers ever...

I like to spread a little mayo on the bottom bun and then some iceberg lettuce, then I place the chicken fried chicken Jamaican jerk buffalo breast on the bun, top with west Indian buffalo sauce then mayo then iceberg lettuce and finish of with a generous dollop of blue cheese sauce. Bun lid on and get messy!

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.