Chicken Nuggets/Goujons with Pea Puree and Spiced Wedges
Updated / Nov. 19, 2015 15:07
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
salt and pepper
Method - To make the Chicken Nuggets
Take 3 bowls, one for flour, one for eggs and one for crumbs.
Cut the chicken into small cubes roughly the same size but it is possible to cut them into goujon shapes.
Lightly dust the chicken pieces in the flour bowl. Shake off any excess flour before putting into the egg bowl.
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.
To make the Potato Wedges
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.
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.
To make the Pea Puree:
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.
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.