Chicken Nuggets, MumsJustLove Style!

Homemade chicken nuggets couldn't be easier. All you need is a food mixer and a pair of little helping hands!

ingredients; per child!
1/2 chicken breast
2 slices of stale (not mouldy!) bread
1 egg
tablespoon flour
salt n pepper

method;
to make your breadcrumbs, put your stale bread in a mixer and pulse to make breadcrumb size pieces. If you don't have stale bread then you can use normal bread but lightly toasted and then pop in the mixer. so blitz up the chicken in a food mixer, so all the meat is broken down. crack the egg and whisk in a cup. put 1/2 the egg in with the chicken and mix using your hands. then make into nugget size chicken portions and shape as you wish. dust in seasoned flour and then in the rest of the egg mixture and then in your breadcrumbs. then fry in some oil until golden and cooked through.

alternatives;
you could add herbs to your breadcrumbs such as dried rosemary & parsley.
you could add a some cubes of mozorella or chedder cheese with the chicken - if you do this then the amount of the cheese should be 1/4 of that of the chicken.

Roasted Quail with Cabbage

Whn my husband came across Quail at our french version of a farmers market and realised they were local and only 6 euros for 8 we had to buy them and give them a try! So i searched high and low for a quail recipe and found this one from Marco Pierre White which works a treat! It also means i can use my plentiful supply of sage leaves.

Ingredients
8 x quails
25ml goose fat
24-32 slices ventreche ham (or very finely sliced streaky bacon)
24 sage leaves
100ml vegetable oil
cabbage
lardons
garlic
cream

Method
Preheat the oven to 200C/400F/Gas 6. Start by rubbing the quails with some of the goose fat, then alternate 3-4 ham slices with 3 sage leaves across the breasts of each bird, tucking firmly in at the bottom. Repaint with goose fat, then tie to secure.
Roast in the vegetable oil (we use something called Colza oil which is brilliant but not idea what it is!). To do this place in the preheated oven for 8-10 minutes, then allow to rest for 2 minutes before serving.

Now my cabbage recipe is cook the cabbage for 8 minutes until just short of being ready to eat. Then drain and place in an ice bowl to stop it cooking any further. Take a deep frying pan and fry off some lardons of bacon, once these are 2 minutes off being cooked and crispy add 2 chopped shallots and 2 chopped cloves of garlic. Mix alltogether and cook for a further 2/3 minutes. Then add the cabbage, cook for 2 minutes and then turn up the heat high and add 250ml of cream. Cook in the cream for 1 minute and then you can serve.