CHICKEN WITH ROASTED CHILLI OIL AND CORN PUDDING

I bought some really fresh ears of corn at the markets and so I then started thinking of something different to do with them. I remembered this classic Mexican dish and thought it would be a good thing to serve with this chicken. For each person, you will need to remove the kernels from an ear of corn. Put these kernels in a food processor with 20 gms per person of queso panela, ricotta salata or fetta and process until smooth. Stir in 1/8 teaspoon of baking powder and 20 gms of whipped lard (per person). You can bake this in a single buttered dish or in individual ramekins as I used here. Bake at 180C for about 45 minutes.

CHICKEN WITH ROASTED CHILLI OIL AND CORN PUDDING