Chicken Goujons

I have made quite a few batches of breaded chicken nuggets. However, I have really struggled to find a batter for chicken that works really well for frying.

This is the recipes I used for five chicken breasts. Alter the ingredients accordingly for however many chicken goujons you would like to make J You can use either soy or oyster sauce if you don't have both. I always check a goujon from each batch to ensure that they are cooked properly.

 

Ingredients:

5 Chicken breasts cut into strips

5 egg yolks

1 tsp soy sauce

1 tsp oyster sauce

Half a cup of corn flour

A cup of water

Salt and pepper to taste

Enough oil to deep fry (preferably vegetable/sunflower oil)

 

Equipment:

1 large bowl

1 large pan for frying

Kitchen roll or grease absorbent paper

1 metal flat utensil

 

Method:

1. Mix the egg yolks, soy and oyster sauce together. Add a couple of tsp's of water to the mix and begin to mix in the cornflour. Add water whenever you feel necessary. Mix well until the paste is thick but slightly runny.
   
2. Season well.
   
3. Add the chicken to the bowl and leave for ten minutes.
   
4. Heat up the oil in the pan.
   
5. Add the chicken strips in batches. Cook until golden brown (the first batch will take longer than the rest!
   

 

Honey & Soy Salmon with spinach and sesame noodle salad

(Serves two)

Ingredients:

2 Salmon fillets cut into 1 inch strips

Noodles (enough for two)

1 red/green chilli chopped

1 red/green pepper chopped

Small bunch of spring onions chopped

Half a floret of broccoli (optional)

Small bag of spinach

A handful of sesame seeds

4 tsp Honey

4 tsp Soy Sauce

2 tsp Sesame oil

Equipment:

1 large bowl

2 pans

1 large plate

Tin foil

Method:

1. In a large bowl mix the chopped chilli's and spring onions with the honey, soy and sesame oil. Place the salmon steaks in the bowl and cover for 30 minutes or longer (preferably overnight).
   
2. Put the noodles on to boil (if you are not using fresh noodle). If you are including broccoli in the recipe put this on at the same time.
   
3. Heat a large pan on a medium heat. Empty the bowls contents into it. Gently fry the Salmon for 5 minutes, turning regularly. Take the fillets out of the pan, place on a plate and cover with tin foil. Add the pepper and spinach to the remaining sauce.
   
4. Split the noodles between two plates and place the salmon strips on top. Spoon the vegetables over the salmon and sprinkle with sesame seeds. Add an extra squirt of sesame oil on top if you wish.

Moussaka

Ingredients:

2 Medium Aubergines
500g Lamb Mince
Tin of chopped tomatoes
1 large onion
3 cloves of garlic
100ml white wine/sherry
2 tablespoons dried thyme
1 tablespoon paprika/hot paprika
1 teaspoon cinnamon
1 teaspoon oregano
3 Dashes Worcester sauce (optional)
2 bay leaves (optional)

Sauce:

2 small cups of milk
4 knobs of butter
small cup of plain flour
2 eggs
85g grated cheese (I used bog standard cheddar)
A handful of grated cheese for topping
Olive oil
Salt & Pepper

Equipment:

Large pan
2 Small pans
Casserole dish
Fork/whisk
Grater
Colander
Sharp Knife

Method:

1. Preheat your oven to 200 C. Chop the aubergines into inch sized squares. Put them in a colander over a bowl and sprinkle salt all over them. This will help get rid of any bitterness. You will need to leave these aside for 30 minutes. You can prepare the rest of the dish whilst they wait.

2. Chop the onion and garlic finely whilst heating a large pan with olive oil. Add the onion and cook for 2 minutes. Start adding the lamb bit by bit as you stir. Once all the lamb is browned add the chopped garlic.

3. Now add the chopped tomatoes, cinnamon, oregano, thyme, (as well as the Worcester sauce and bay leaves if you want) to the mixture. Leave to simmer for 5 minutes and then add the wine/sherry. Leave this to cook on a low heat for 30-40 minutes.

4. Whilst the contents of the Mousakka simmer you can start to make the sauce. In a separate pan melt the butter on a medium heat. Add 4 tablespoons of flour and whisk. Then add half a cup of milk with another 2 tablespoons of flour and continue to whisk. Continue this method until you have used all of the flour and milk.

5. You should be left with a thick creamy sauce. If it is too runny add one more tablespoon of flour. If it is too thick add a splash of milk and continue to whisk until the mixture is nice and even.

6. Take the pan off the heat; add half the grated cheese and stir. Bring back to the heat and add the rest of the cheese. Continue to stir the mixture on a low heat for 2 minutes then take the pan off the stove and leave on the side to cool.

7. Your aubergines should be ready. Rinse them in water and pat dry. Heat 2-3 tablespoons of olive oil in a small pan. Add the aubergines and cook until lightly golden.

8. Place your casserole dish on the side and add half the meat mixture. Place the aubergines on top and then cover with the rest of the meat mixture.

9. Grab the pan with the sauce and add two eggs. Whisk, then season with salt and pepper. Pour the sauce over the meat and aubergines'; ensuring it covers all the meat.

10. Put in the oven for 30 minutes. Then cover with additional cheese and cook until the top is golden.

Serve with garlic bread and salad.