Phil Vickery's American dishes
Published Friday, 04 July 2014
It's Independence Day, so This Morning chef Phil Vickery is cooking up some all American classic dishes, including American fried chicken, a chopped salad, and, of course, the all American cherry pie.
This Morning's Phil Vickery. (© Rex Features)
45 minutes in total
Southern Fried Chicken
- 200mls buttermilk or natural yogourt
- 8 medium chicken thighs, bone in and skin off
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 1 tbsp cumin
- 2 tsp ground white pepper
- 1 tbsp salt
- 225g plain flour
- 4 medium eggs
- 175ml cold water
- sunflower or safflower oil, to fry
- 2 hours before place the thighs in the buttermilk or yogourt, cover and chill well.
- Preheat the oven to 220°C gas 6.
- Place the oregano, thyme, pepper, flour and salt into a medium bowl and mix well.
- Whisk the eggs together with the water.
- Toss the chicken thighs into the flour and spice mixture to lightly dust, remove from the flour and place on one side.
- Dip each piece of chicken in the egg mixture, shake off any excess then put back into the flour mixture to coat - it's best to do this stage one piece at a time, otherwise you'll get very messy!!
- Heat a pan of vegetable oil about 2cm deep to about 175°C, or when a piece of bread browns within 30 seconds when popped in.
- Add 4 chicken thighs and fry for a few minutes on each side, or until golden brown - the oil should only come just halfway up the sides of the chicken.
- Place a wire rack onto a baking tray, then place the browned chicken on the wire rack.
- Bake in the oven for about 15 minutes, or until the chicken is cooked through.
- Remove from the oven and allow to rest for about 20 minutes.
- The smell will be really tempting, but try to resist because they'll burn your mouth if you eat them straight away!!
American Style Chopped Salad
- ½ large cucumber
- 4 spring onions
- ½ Iceberg lettuce
- 2 large carrots, peeled
- 4 tbsp chopped chives
- 3 sticks celery
- 6 radishes
- 4 large, ripe tomatoes
- 150g frozen peas defrosted and drained well
- 1 x 400g can butterbeans, drained well
For the dressing:
- 3 tbsp extra virgin olive oil
- 3 tbsp safflower or sunflower oil
- 4 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 level tsp castor sugar
- Finely chop the cucumber, onions, iceberg, carrots, chives and celery.
- Carefully chop the tomatoes and add, then add the peas.
- Mix the above well in a bowl
- Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together.
- Pour over the chilled salad and really mix well.
- 2 discs of sweet dessert pastry
- 2 x 400g cans good quality black cherries, drained well
- 2 heaped tbsp any brown sugar
- 2 tbsp cornflour
- 4 tbsp cold water
- 1 medium egg
- granulated sugar for sprinkling on top of the pie
- Pre heat the oven to 180?C, Gas 4.
- Line the loose bottomed tart case with1disc of pastry, leaving a good overlap.
- Place the cherries into a saucepan and add a little of the strained juice, add the sugar and mix well.
- Heat and then thicken with a little of the cornflour and water, once thickened, cool for 15 minutes.
- Pour into the lined tart, moisten the edges with a little beaten egg. Top with the second disc, seal the edges well. Cut off any excess pastry and crimp decoratively.
- Brush with beaten egg, and sprinkle with sugar, make 3 small incisions in the top of the pie and place in the oven.
- Cook for 30-40 minutes until the top of the pie is golden.
- Remove from the oven and cool before eating. Cut into wedges and serve with vanilla ice cream.
© UTV News