Brazilian Chicken Balls

Put the chicken into a pressure cooker with 2 litres water and the 3 stock cubes and cook for 15 minutes. Then set aside and leave to cool. Take the meat out of the stock and mince using the coarse disc of your mincer.

Mix 500 g cornmeal with 1/4 tbsp salt and 400-500 ml cold water and leave to stand.

Wash the parsley, shake dry and pick off and finely chop the leaves. Stir into the minced chicken with 3/4 tbsp salt and the pepper. Mix the meat with the rest of the cornmeal and a little stock to make a smooth, shapeable 'dough'. Add the tomato puree, press the garlic into the mixture and mix well.

Mix the sour cream with the cooled cornmeal, season lightly with salt if you wish and add a little stock if necessary.

To make the chicken balls, put 2-3 tbsp of the chicken mixture on your moistened hand, flatten slightly and put a heaped tsp of the sour cream mixture in the middle. Wrap the meat mixture around the filling and form into a ball.