Roast Chicken, UFC Thigh, Sweet Corn, Buttermilk and BBQ Sauce

Serves 4
2 x 1.3-1.5kg free range chicken
1 corn on the cob
2 baby gem

For the BBQ infused jus:

2 tbsp onion- chopped into small pieces
1 clove garlic- sliced
1/2 green pepper- chopped into small pieces
1 tsp tomato purée
4 tbsp white wine vinegar
1 tsp smoked paprika
1 tsp Worchester sauce
1 tsp brown sugar
1 tsp treacle
1 tsp yellow mustard seeds
100ml pineapple juice
300ml chicken jus

For the UFC Coating:
150g plain flour
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp fine sea salt
200ml buttermilk

For the Buttermilk Puree:
1litre buttermilk
500ml whole milk
10g agar
6g lecithin
10g lemon juice
1g xanthan

For the Sweet Corn Puree:
2 yellow pepper (de-seeded)
500g frozen sweet corn (defrosted)

For the Majoram and Parsley Oil:
220g flat leaf parsley – picked
100g marjoram – picked
350g grape seed oil


First butcher the chicken; break the chicken down in breasts, drumsticks, thighs, and wings. For this recipe you only need the breast and thighs, so use the carcass, drumsticks, and wings for another recipe.

Take the bone out of the thigh. Place the thighs and breasts in the fridge for later use.

Prepare your UFC coating by mixing all of the dry ingredients together. Place buttermilk in separate bowl.

BBQ jus, sweat the onion, green pepper and garlic in a little butter and oil, until soft. Then add tomato purée, and cook for one minute. Add remaining ingredients, APART FROM THE JUS, and reduce by half. Then add the jus, and reduce again by half. Pass through a chinois, and reduce more if necessary.

Buttermilk puree, place buttermilk and milk in a pan, reduce by half. Place in the Thermomix set to 90°c for 10 minutes, along with the agar, lecithin, lemon juice and xanthan. Chill thoroughly. Blend again and pass if necessary.

Sweet corn puree: blend corn and pepper until smooth, then pass through a fine chinois. Place in a medium size pan, place on a low heat. Stir continuously and cook until thickened. Pass if necessary. Season with salt and pepper.

Marjoram and parsley oil: blanch marjoram for 2 minutes. Dry thoroughly. Blanch parsley for 1 minute until tender, dry thoroughly. Blend with the oil, pass through a fine chinois or a piece of muslin.

For the sweet corn: remove husk from the corn, and steam for 20minutes or until corn is tender. Char with a blowtorch, and then remove kernels. Season with Maldon sea salt and a little olive oil.

Baby gem: remove outer leaves, cut in half, and griddle until marks form.

To finish…
Pre-heat oven to 180°c. Season chicken breast. Add some oil to a hot frying pan and place breasts in skin side down until they start to colour. Quickly seal on the other side, then turn back onto skin and place in oven for 8-10 minutes or until cooked to 70°c. Leave to rest for 5 minutes, then cut in half length ways.

Place the chicken thighs in the flour mix, remove excess flour, then place in the butter milk. Remove excess liquid, then place back in the flour mix. Again dust of excess flour, and place to one side. It is best to do this just before cooking. Fry the chicken at 180°c for 3-4 minutes, or until crust is golden brown. Remove from oil and place in preheated oven at 180°c until fully cooked (3-4minutes). Drain on kitchen paper. Trim off the sides.

Reheat both the buttermilk and corn purée’s. Bring the jus to the boil. Arrange all ingredients on the plate, along with the kernels of corn, baby gem and marjoram oil.