DAY 16, CHICKEN NUGGETS & CHIPS

I love this recipe, and it's adaptable too. Swap out the meat for halloumi or mushrooms and the egg for plant based milk or well diluted tomato paste for vegetarian/vegan versions.

It's the turn of the Grade 6s this morning! Look at these, made by Mayu in our virtual classroom - brilliant!

mushroom nuggets

Congratulations to Pushpita (top), Morgan (middle) and Andrew (bottom)for their wonderful platesful of Nuggets and Chips,
created in our virtual classroom this afternoon!

1 filet of chicken or chunks of veggies/cheese

1 egg

2 potatoes, sweet potatoes or other root vegetables

pinch salt, pepper & paprika/chilli

1 tbsp. flour

100g breadcrumbs

1 tsp. olive oil

•         Preheat oven to 200°C fan

•        Cut the unpeeled potatoes into large wedges. 

•         Place in a bowl and season with salt, pepper and spices to taste. Add 1 tsp. olive oil.

•            Toss potatoes gently until covered in oil & spices. Tip onto a paper covered baking tray and arrange skin side down.

•             Cut chicken/veggies into large chunks.

•             Put flour in to a bowl and season with salt and pepper.
•             Beat egg in a second bowl and pour breadcrumbs into a third bowl  .

•             Coat the chicken/veggies first in flour, then egg and then breadcrumbs

•        Place on the baking tray with the potatoes, spray or brush with oil.

•            Bake for 20-25 minutes until golden brown, turning once.

Serve with tomato ketchup and wedges of lemon!