This morning I shall mostly be procrastinating and failing to get my chapter written by kicking off what may become a new regular series of 'Spill recipes with my Spicy Chicken Nuggets; not the most elegant of meals, and scarcely a great culinary achievement, but good comfort food and goes down well with children as well.*1 chicken breast per person, cut into 6-8 pieces.
*1-2 eggs, depending on how many you're catering for.
*Breadcrumbs: ideally make your own with a food processor - stale sourdough works really well. Mix in any combination of crushed garlic, cayenne pepper, paprika, ground cumin and/or chopped coriander according to taste of your target audience.
Roll chicken pieces in seasoned flour, dip into beaten egg and then roll in breadcrumbs until properly coated; shallow fry in olive or sunflower oil on a medium heat for about 10-12 minutes, turning at least once. Serve with new or saute potatoes or oven chips, and whatever green veg or salad you have handy. Ketchup is okay, but for a more elegant approach (if you have the time) either of the following are nice:
Redcurrant and chilli jelly. Stew redcurrants and chillis with a little water for 10-15 minutes on a low heat until juice is running; sieve; weigh the liquid and add an equal quantity of sugar; bring slowly to boil, making sure that the sugar is well stirred in, and boil for c.10 minutes until it reaches setting point. Put into jars; keeps for ages (at least until next year's redcurrant season). It's very difficult to tell how hot this will turn out; generally less than you'd expect from whatever amount of chillis you put in, and if it's really hot you just eat smaller amounts.
Thai dipping sauce. Heat 50ml wine vinegar, 1.5 tbs water and 100g sugar until dissolved, then boil for about a minute. Leave to cool, then stir in very finely chopped onion (25g), carrot (25g) and cucumber (50g) and a couple of hot Thai chillis (also finely chopped), and a couple of tsp of fish sauce.
Enjoy (and protect from pillaging cats...)
13 comments:
I was just reading your comment on EOTWQ and was going to ask you to do that one!!! Yay for procrastination!!!
Cheers aba.
OK, so at what point does the cat go into the oven?
japanther - i was intrigued by your use of plums, can i have some more info please? Last year we made plum vodka, but i wouldn't mind trying something mew.
In that photo, are you making a catserrole?
Another nice and easy chicken-nuggets dip: mustard-honey sauce, just mix some fine Dijon mustard with honey (mustard/honey ratio roughly 3 : 1)
@Blimpy
Here's a wee bit of background:
http://japanesefood.about.com/od/japanesedrinkgreentea/a/aboutplumwine.htm
And how to make it:
http://japanesefood.about.com/od/japanesedrinkgreentea/r/plumwine.htm
We make it every year and highly recommend it, if you can find some Japanese plums in Scotland!
I love plums in Japanese food, I can';t remember the names unfortunately. I once tried a Jqpanese spirit, can't remember if it was made with peach or plum, but it was deeelicious
Just to say that we have something similar to chicken nuggets over here too, but they are always served with rice (the Japanese sticky kind of course not that fluffy stuff) which goes surprisingly well and is a much healthier alternative to chips!
Not only served with rice but rice and fresh, raw cabbage! maybe that's why the fancy new scales that Mrs J bought last week that measure BMI etc, claimed I was 18 years old....!
@Japanther - I really like Tonkatsu pork with Japanese curry sauce and Japanese sticky rice.
It is nice made with turkey breast fillet too.
You really have to use panko crumbs though.
@japanther - i don't think i have the right kind of plum tree, or access to that japanese spirit. oh well. back to the vodka plumshine I guess. thanks for the links!
@carole - you know your Japanese culinary onions! I'm just about to tuck into a Tonkatsu sandwich using last nights leftovers!
Could we release these recipes on vinyl (just in case we are unable to agree any actual music for 'Spillharmonic)?
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