Simple ingredients make great food. This recipe looks a picture and tastes just as good, whether cooking for your family or customers.
Ingredients per serving:
| Vista Sizzler Chicken Fillet | 2 corn cobs |
| 1 medium sized onion | 1 small red onion |
| Salt | 1 lime |
| 2 tbs plain flour | 1 spring onion |
| 1 tbs olive oil | Seasonal green leaves |
Peel and thinly slice the onion, and separate the layers. Lightly sprinkle the sliced onion with salt and allow to soften for 1 hour. The salt draws out the moisture and makes them crispier when fried.
Brush the corn with oil and cook on a hot grill for c. 10 minutes turning regularly until cooked. Once cooled slightly, cut the corn from the cob with a sharp knife. Dice the red onion, slice the spring onion, and toss both with the grilled corn to make the sweetcorn salad.
In the meantime, preheat the deep fryer to 180ºC, and deep fry the sizzler chicken fillet for 5-7 mins until golden brown and cooked through. Remove and leave to rest on a piece of kitchen towel. Alternatively, oven cook at 190ºC for 20-25 mins.
Dry the softened onions in kitchen paper and lightly dust with flour. Place in the deep fryer at 180ºC for c. 2 minutes until crispy and golden brown.
Just before serving toss the sweetcorn salad in olive oil and the juice of half a lime, and serve on a bed of seasonal greens.
Cut the other lime half into wedges for garnish. Then serve the dish with BBQ sauce.
Accompany with chunky fries or sweet potato wedges as an option. Enjoy with a chilled sauvignon or cold beer.
