Aubergine and ’nduja spaghetti
Fiery 'nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it's an ideal midweek meal for two
Buttermilk fried chicken caesar
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Dressing
- 3 anchovies (plus extra to garnish)
- 2½ tbsp mayonnaise
- ½ tbsp white wine vinegar
- 50g grated parmesan (plus extra shavings to top the salad)
- 1 garlic clove
Buttermilk chicken
- ½ tbsp paprika
- ½ tbsp Cajun seasoning
- ½ tbsp chopped thyme leaves
- ½ tsp garlic powder
- ½ tsp onion powder
- 100ml buttermilk
- 200g chicken breastcut into strips
- 75g self-raising flour
Croutons
- 2 slices of thick white bread
- 2 tbsp olive oil
- 1 sprig of rosemaryleaves chopped
- 2 heads of Little Gem lettucechopped
Nutrition: per serving
- kcal613
- fat24.8g
- saturates4.3g
- carbs54.4g
- sugars7.4g
- fibre7.2g
- protein39.6g
- salt1.6g
Method
step 1
Put the dressing ingredients into a food processor with 1-2 tbsp of water and blitz until smooth and spoonable.
step 2
Heat the oven to 180C/160C fan/gas 4. Chop the bread into even-sized cubes. Toss in the oil, rosemary and a pinch of salt, then transfer to a baking tray and bake in the oven for 10-12 mins or until lightly golden and crunchy.
step 3
For the chicken, combine all the spices and buttermilk in a bowl. Add the chicken and turn it to coat it. Fill a wide, deep pan with oil 2cm deep, and heat to 170C or until a cube of bread browns in 30 seconds. Tip the flour into a shallow bowl. Take out the chicken, shaking off any excess buttermilk and coat the pieces in the flour. Carefully cook in the hot oil in batches for 5 mins then transfer to a baking tray fitted with a wire rack and finish in the oven for another 5 mins.
step 4
Toss the chopped lettuce in a little of the dressing, put in bowls and top with croutons, chicken, extra anchovies and shavings of parmesan. Serve any extra dressing on the side.
