Ingredients for 4 persons:
0.5 kg chicken – you can use different parts of the chicken: legs, wings, breast, thighs, as you like
400 grams cornflakes
4 tablespoons cornmeal
juice of 1 lemon
50 grams of ginger
50 ml olive oil
qb salt
50 grams of garlic
2 beaten eggs
frying oil
Training
Marinate the chicken with a food processor;
Grind ginger, salt, lemon and olive oil until a paste is obtained;
Cut the chicken into small pieces so that the frying is uniform;
Crush corn flakes well and mix with cornmeal;
Whisk the eggs and run the chicken through the egg and cornflake mixture;
Fry in very hot oil until golden brown;
Serve with sauces of your choice.
to follow
Chef Bernardo Agrela recommends pairing Musa Blondie with his recipe: “A homemade blond. Light, round and balanced. Drinks with great enthusiasm and some thought.”
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Bernardo Agrela, 31, has worked in fine dining abroad for several years, including at O Viajante in London for Michelin-starred Portuguese chef Nuno Méndez at the time, and in the kitchen of Spanish chef Martin Berasategui. . In March 2019, he opened the modern kebab restaurant East Mambo in Lisbon and his first solo project. He worked as a creative consultant for A Praça, a project located at the Hub Criativo do Beato in Lisbon. He is currently a consulting chef for the CTL (Cultural Trend Lisbon) group, which owns Music Box, O Povo restaurant and Casa do Capitão. He is also a founding member of the New Kids On The Block collective.
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