Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand
½ cup white wine
2tbsp dark rum
2 scotch bonnet, diced
1 red onion, diced
4 green onion tops
2tbsp fresh thyme
2tbsp olive oil
2tsp black pepper
2 tsp all spice
1 cup self-rising flour
125ml cup buttermilk
600g can corn kernels, drained
62.5ml finely chopped chives
To make the Jerk paste, use a food processor to blend the onions,spices, olive oil, peppers and rum together.
Stir in the white wine and pour over the chicken. Marinate for 24 hours and then cook itSous Vide for 8 hours at 60?C.
Remove the chicken from the bag, using two forks, pull the meat away from each other.
Sift flour into a large bowl. Season with salt and pepper and stir until well combined.
Make a well in the centre and whisk in the buttermilk and eggs. Add to flour mixture with corn kernels and chives.
Using a large metal spoon, gently fold ingredients together until combined (don’t overmix).
Preheat a non stick frying pan and fry spoonfuls until you have achieved a nice golden colour.