Chicken Nuggets/Goujons with Pea Puree and Spiced Wedges

A meal the kids are sure to love.

Ingredients


  • for the chicken nuggets
  • 700 g fresh chicken fillet
  • 400 g brown bread crumbs or another bread crumb
  • 200 g plain flour
  • 4 each eggs
  • 50 ml milk
  • for the potato wedges
  • 5-6 each large potatoes (kerr pinks are good for this)
  • 100 ml olive oil
  • 20 ml vegetable oil
  • 20 g cajun spice
  • for the pea puree
  • 250 g frozen peas
  • 200 ml chicken stock
  • 1 each small sliced onion
  • sugar
  • salt and pepper
  • chopped parsley
  • chopped chives

Method

  1. Method - To make the Chicken Nuggets
  2. Take 3 bowls, one for flour, one for eggs and one for crumbs.
  3. Cut the chicken into small cubes roughly the same size but it is possible to cut them into goujon shapes.
  4. Lightly dust the chicken pieces in the flour bowl. Shake off any excess flour before putting into the egg bowl.
  5. Shake well before placing into the crumbs and shake well after crumbing. Bake the chicken in a hot oven (180°C) for 10-15 minutes with just a little olive oil.
  6. To make the Potato Wedges
  7. Cut the potato into chunky, but evenly sized wedges. Steam the wedges for 12 minutes and cool as quickly as possible. Coat the cooled potatoes in a mix of olive and vegetable oil before dusting with Cajun spice.
  8. Place in a hot oven (190°C) for about 12 minutes or until golden and crisp. Place on kitchen towel for a minute before serving to take off any excess oil.
  9. To make the Pea Puree:
  10. In a pot, sweat the onions gently before adding the chicken stock and bring to the boil. Add the peas from frozen and cook for about 2 minutes.
  11. Pour off a little of stock (If the mix is too thick you can always add more stock but you can not take it out) before putting the remainder of the contents into a food processor. You should have a bright green colored puree.




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