Finding the right food formula
Sobering new obesity statistics have placed our relationships to food in question. We explore those ties by learning to re-create a classic American meal healthily in a Swiss kitchen and following some Swiss kids looking to change their lifestyles.
From the programme: Jonell Galloway-White’s Kentucky fried chicken
Cover four chicken thighs in a cold salt water brine and let sit for an hour. Mix equal parts multigrain flour and oats in a bowl, remove the chicken from the brine and turn it in the flour mixture until coated. Heat two litres of high-quality olive oil with several slices of lean smoked ham or smoked neck for flavour in a wok or large pan and heat until bubbling, not smoking. Drop the chicken into the bubbling oil and cook for 35 to 45 minutes at medium heat, careful to not allow the oil to smoke. Remove from the oil, drain carefully and serve hot.
From the podcast: Jonelle Galloway-White’s Kentucky fried chicken
Cover four chicken thighs in a cold salt water brine and let sit for an hour. Mix equal parts multigrain flour and oats in a bowl, remove the chicken from the brine and turn it in the flour mixture until coated. Heat two litres of high-quality olive oil with several slices of lean smoked ham or smoked neck for flavour in a wok or large pan and heat until bubbling, not smoking. Drop the chicken into the bubbling oil and cook for 35 to 45 minutes at medium heat, careful to not allow the oil to smoke. Remove from the oil, drain carefully and serve hot.
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