Food Friday

Available for over a year

Ingredients: Chicken: - 1 x 460g pack of Skinless Chicken Thigh Fillets (6 Thighs will make approximately 20 Goujons) - 2 slices of stale bread (I used Sourdough) - A Handful of a selection of fresh herbs; -Lemon Verbena -Lemon Thyme -Sage -Rosemary -Oregano - 1 1/2 spring onion (only green parts) - Sea Salt and Cracked Black Pepper to season. - 2-3 eggs whisked - 3 Tbsp of Plain Flour - Tbsp of Rapeseed oil or any oil of your choice Salad: - Jersey Royal Potatoes or New if you can't get - Fresh fine British Asparagus (still in season now),Blanched and chopped into inch and a half pieces. - A selection of Salad Leaves such (I used a "Living Salad") Spinach, Watercress, curly etc would all work fine also. - A Handful of Fresh Broad Beans - A handful of fresh Radishes Sliced - Fresh Peas podded, could always use Frozen if need be - Edible flowers to decorate: - Borage - Sage - Rosemary Ranch Style dressing: - 2 Tbsp of Greek style Natural Yoghurt - 2 Tbsp of Mayonnaise - 1 Tbsp of cider Vinegar or White wine vinegar - 2 Tbsp of Finely grated parmesan cheese Method: - Preheat your oven to 180-190c - Cook your Jersey Royal potatoes for about 15 mins - Whilst they are cooking away, pop your herbs, bread, Spring Onions and seasoning into a Hand Blender or Processor and Blitz - Take 3 bowls, Place whisked eggs in 1, Flour in the other and your breadcrumb mixture in the 3rd. - Slice your chicken thighs into 3-4 pieces per thigh (long strips) - With one hand place the chicken into the flour, then egg, then Breadcrumbs. Repeat the process and put all onto a plate. - Heat up a frying Pan with a drizzle of your oil. Fry off the Goujons for a minute or 2 until starting to colour, then turn over and repeat. - Pop into the Oven on a baking tray for approximately 12 minutes - Drain off your Potatoes and Blanch your asparagus in boiling hot water for no more than 1 minute. - Drain and rinse with cold water to stop the cooking process - Make up your dressing by mixing all ingredients together - Arrange your salad "rustically" with the added Peas, Broad beans and Radishes. Place the Goujons on top, drizzle with the dressing and decorate with the edible flowers! Done!