A mouthful of moreishness, that's what.
This is yet another excuse to use the bountiful harvest of wild garlic that is springing up already.
I figured it would go really well with chicken and having demolished a chicken and bacon sandwich with wild garlic mayonnaise,
In total I used 2 chicken breast fillets, 3 slices of Parma ham with a single leaf of wild garlic for each nugget.
This made 15 nuggets, so adjust the quantities to suit your family/appetite/occasion.
You will need:
Skinned chicken breast
Parma ham
Cream cheese
Wild garlic
Flour
Egg
Fresh breadcrumbs*
Oil
* whenever you have any bread that is starting to go stale, turn it into breadcrumbs and throw in the freezer - they will always come in handy for topping a macaroni cheese, making fish fingers, turning into Queen of Puddings and a myriad other uses #wastenot
Cut the chicken into bite sized pieces.
Spread a little cream cheese onto each wild garlic leaf. (You can omit this if you don't want the faff)
Wrap a garlic leaf around each nugget and then wrap the Parma ham around that - you only need enough ham to go round the nugget.
Have 4 plates ready;
Put the flour on one, crack the egg on to the second and beat lightly, the third is for the breadcrumbs and the final one for the assembled nuggets.
Roll each nugget in flour, dip into the egg and then coat with breadcrumbs. Transfer to a clean plate and then refrigerate for an hour.
Heat the oil over a medium heat in a wok or large frying pan - you can deep or shallow fry these. When the oil is hot enough to brown a cube of bread within a minute, add the nuggets in small batches - do not overcrowd the pan.
Turn regularly until golden brown on all sides and for no less than 3 minutes to ensure the chicken is thoroughly cooked.
Drain and serve - particularly delicious with a lemon mayonnaise to dip them in.
© Netherton Foundry Shropshire 2016
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