Smoked Popcorn Crusted Chicken, Cornbread, Grilled Corn and Kohlrabi Slaw

For the chicken:

6 boneless skinless chicken thighs
3 cups smoked popcorn, blended to the consistency of fine crumbs
100g plain flour seasoned with salt and smoked paprika
1 egg beaten with 50ml milk
Rapeseed oil for cooking

• Dip the chicken into the flour, add to the egg and then dredge in the popcorn.
• Heat half a thumb nail depth of oil in a pan and seal off the chicken.
• Transfer to a baking tray and cook in a 180oc oven for 10 minutes, or until cooked through.

For the cornbread:

180g plain flour
110g cornmeal
½ teaspoon salt
40g sugar
2 teaspoons baking powder
250ml buttermilk
1 egg
50g melted butter
50g grated cheddar
2 chopped scallions

• Set oven to 200oc and grease a square baking tin.
• Combine the flour, cornmeal, sugar, salt and baking powder in a bowl.
• Whisk the buttermilk, egg and butter together and mix into the dry ingredients.
• Add the cheese and scallions.
• Bake for about 20 minutes or make into muffins.

For the grilled corn and kohlrabi slaw:

1 kohlrabi, shredded
Juice 1 lemon
1 red onion, finely sliced
1 corn on the cob
4 scallions
2 tablespoons mayonnaise
100ml sour cream
1 teaspoon smoked sweet paprika

• Toss the kohlrabi in the lemon juice and season with salt and pepper.
• Toss in the red onion.
• Cook the corn in boiling water for 5 minutes then brush with oil.Cook on bbq to scorch.
• Brush the scallions with oil and scorch on the bbq.
• Shuck the corn and mix into the kohlrabi with the chopped scallions, mayo, sour cream and smoked paprika.