Simon Rimmer served up tasty smoked chicken balls with peanut dipping sauce on Sunday Brunch.
The ingredients are: 750g of smoked chicken, finely shredded/chopped, 1 finely chopped spring onion, Approximately 150ml of Smokey BBQ sauce, 125g of flour, 125ml of buttermilk, 300g of brioche breadcrumbs, 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika.
For the dipping sauce: Half a finely diced red onion, 1 teaspoon of garlic powder, 1 lemongrass stalk, finely chopped, 1 tablespoon of curry powder, 1 400ml can of coconut milk, 1 teaspoon of chilli flakes, 50g of smooth peanut butter and 50g of salted peanuts.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes