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
- 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.
