Savory sweet corn pancakes with shredded chicken

Serves 4

340 g sweet corn
6 spring onions
1 fresh red chilli
2 large free-range eggs
200 g ricotta cheese
150 g whole meal self raising flour
50 ml semi-skimmed milk
60 ml olive oil
400 g corn-fed chicken breast (cooked and shredded)
400 ml béchamel sauce
8 button mushrooms (sliced)

Method

place sweet corn into a bowl, Trim the spring onions and finely slice with the chilli (deseed), then add to the bowl along with the eggs, cottage cheese and sieved flour. Mix together, gradually pour the milk to a thick batter. Season with sea salt and freshly ground black pepper.
Put a large non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Add small ladles of batter to one side and flatten them slightly. Once the pancakes are golden on the bottom, turn them over to cook on other side until golden, Serve two per plate. For chicken, add oil in pan, sauté chicken then add sliced mushrooms, sauté and season, add béchamel sauce. Combine all ingredients; pour on top of pancakes …

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.