Chef Emmerson's student-friendly recipe

Emmerson, our Sous Chef at London College of Communication, gives us a glimpse into the UAL kitchens to show you how he makes a traditional Venezuelan dish – Cachapas. 

Give this simplified version a go to try something new: 

INGREDIENTS

🥣 For the mix

• 1 large egg
• 500g fresh corn kernels
• 62.5g cornflour
• 15g butter
• 2 spring onions
• 50g coriander

🍗 For the marinated chicken thighs

• 4 chicken thighs
• 15g cumin
• 30g garlic puree
• 15g salt
• 7.5g black pepper

🍅 For the salsa

• 1 tomato
• 1 red onion
• 1 lemon
• 50g coriander

🫘 For the refried beans

• 1 red onion
• 1 tin of beans (300g)

🫛 For the pea guacamole

• 500g peas
• 50g mint
• 4 limes

METHOD

1. Marinate the chicken thighs using the ingredients above preferably the day before cooking. 
2. Place in the oven to steam and roast at 160ºC. 
3. While the chicken is cooking, blend the egg, corn kernels, cornflour, milk, butter, salt and sugar in a bowl. Chop the spring onions and add them to the mix. 
4. Dice the onion and sauté, then add the black beans and season. 
5. Cook the peas then let them cool. In a bowl, blend them with the mint leaves, salt, pepper and lime juice. 
6. Brunoise the tomatoes, onion and coriander (cut into small, uniform cubes). Mix with salt, pepper and lemon juice – chillies are optional here. 
7.  Fry the mix with a little bit of oil in a round shape like a pancake. 
8. Pull the chicken thigh apart.
9. Plate over the 'pancake' with the chicken, beans, guacamole, and salsa we made. 

Optional but recommended by Chef Emmerson, you can serve with fried sweet potato, fried cassava or both. See how he makes it for you in our kitchens...

Contact:

Find more delicious recipes @ualcatering