Breaded chicken is a family favourite, but the supermarket versions are full of colourings and additives. Here's how to create your own fresh chicken nuggets!
Ingredients:
Pack 4 chicken fillets
2x slices wholemeal or white bread (the more fibre the better)
2x eggs
2-3 tablespoons plain flour
Method:
Blitz the bread in a food processor and reduce it to breadcrumbs. Set them out in one bowl. Break the eggs and beat them in a second bowl. Put the flour in a third bowl.
Cover the chicken with greaseproof paper and flatten out with a rolling pin. Then cut into chunks as you wish.
Heat olive oil or a good sunflower oil in a frying pan.
Dip the chicken in the flour, then the egg then the breadcrumbs. Fry gently in the pan until golden brown, then turn over. Fry in batches and keep on a plate covered with kitchen roll to drain off excess oil.
Serve with homecooked wedges and peas or sweetcorn.
It is possible to oven cook these chicken nuggets which would probably take 20-30 minutes in a medium oven after the flour, egg and breadcrumbs.
Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts
Sunday, 30 May 2010
Monday, 1 February 2010
Where did January go?
I can't believe it's February today! We've had a lot of snow in Worcestershire, UK today - in fact a white blanket fell last night and we woke to about an inch and a half! Daughter walked to school and DH walked to town to catch a bus. Son moaned all the way about having to wear school uniform. The joys of parenting!
We went to a family thing at the weekend and I welcomed the excuse to make my favourite cheesecake recipe - 'The Best Cheesecake Ever'. I can only make it occasionally as it's a real treat. It all went at the event, so hopefully other people agreed.
The secret is in the cream cheese - Marscapone is soft and creamy without that aftertaste that most cheesecakes have. If you are looking for a signature pudding, you can't go wrong with this one. Sorry no pics - it got eaten before I could get my camera out!
The Best Cheesecake in the World
200g/7oz Hob Nobs or Oat biscuits, crushed (take your frustrations out on them)
100g/4oz butter melted
Topping
200g/7oz Mascarpone Cheese (can sometimes find a lower fat one)
200 ml/7 fl oz whipped cream
1 tbs grated fresh ginger
3 tbs honey
To add a caramel nut crunch:
2 oz caster shugar
100g Pecans/chopped hazelnuts/other nuts of choice
Method
Melt the butter in a pan. When completely melted, add the crushed biscuits. Press into a flan dish/cake tin with removeable base. Chill in the fridge.
Whisk the cream until stiff, then add the ginger, honey and Mascarpone to it and stir together thoroughly. Add it to the biscuit base and replace in the fridge to chill.
To caramelise the nuts, heat the sugar and nuts together in a pan on the stove. Keep stirring and as the sugar heats through, it will begin to liquefy. The nuts will collect the caramelised sugar. You need to keep stirring until the nuts are all covered to avoid the sugar burning. Tip the nuts out onto a baking tray to cool. When cooled, sprinkle over the top of the cheesecake.
Enjoy.
We went to a family thing at the weekend and I welcomed the excuse to make my favourite cheesecake recipe - 'The Best Cheesecake Ever'. I can only make it occasionally as it's a real treat. It all went at the event, so hopefully other people agreed.
The secret is in the cream cheese - Marscapone is soft and creamy without that aftertaste that most cheesecakes have. If you are looking for a signature pudding, you can't go wrong with this one. Sorry no pics - it got eaten before I could get my camera out!
The Best Cheesecake in the World
200g/7oz Hob Nobs or Oat biscuits, crushed (take your frustrations out on them)
100g/4oz butter melted
Topping
200g/7oz Mascarpone Cheese (can sometimes find a lower fat one)
200 ml/7 fl oz whipped cream
1 tbs grated fresh ginger
3 tbs honey
To add a caramel nut crunch:
2 oz caster shugar
100g Pecans/chopped hazelnuts/other nuts of choice
Method
Melt the butter in a pan. When completely melted, add the crushed biscuits. Press into a flan dish/cake tin with removeable base. Chill in the fridge.
Whisk the cream until stiff, then add the ginger, honey and Mascarpone to it and stir together thoroughly. Add it to the biscuit base and replace in the fridge to chill.
To caramelise the nuts, heat the sugar and nuts together in a pan on the stove. Keep stirring and as the sugar heats through, it will begin to liquefy. The nuts will collect the caramelised sugar. You need to keep stirring until the nuts are all covered to avoid the sugar burning. Tip the nuts out onto a baking tray to cool. When cooled, sprinkle over the top of the cheesecake.
Enjoy.
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