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Chicken Nuggets Recipe

 

Ingredients:

2 chicken breasts 150 g ready-made breadcrumbs OR 6 slices of cut bread (brown or white) 2 eggs 1 tsp basil, parsley or both salt freshly ground black pepper 50 g plain flour 1 blender 1 deep fat fryer or frying pan 1 sharp knife 4 small bowls or a tray 1 cutting board some kitchen paper 1 slotted spoon 100 ml vegetable oil Procedure:	Serves: 4 Preparation Time: 25 minutes Cooking Time: 40 minutes

• Take the chicken brest and clean it.Cut the chicken into small portions to adjust them in blender. To make your own breadcrumbs use dry bread. This means hard bread. If you only have fresh bread, then place the slices in the oven at 100 C for one hour until they are dried – not toasted.

• Break the dry bread and place it into blender. Put the lid on and switch it on to the appropriate setting to make your breadcrumbs. Add any seasoning. Once the seasoning is adequately mixed empty the breadcrumbs into one of the bowls. From spices to herbs, garlic, salt to parmesan cheese. This recipe uses just a few salt and pepper.

• Clean the blender with some kitchen paper and add the chicken breasts. Beat the chicken until roughly chopped. Now put in the herbs and switch on the blender again, making sure the herbs are blended well with the chicken. Once that is done, pour the mixture into one of the bowls. Take the 2 eggs, crack them into a bowl and beat them jointly. Line up the chicken mix, the flour, the eggs and the breadcrumbs in the four bowls.

• Rub your hands with some flour to avoid them becoming too sticky! Then take some chicken mixture and roll it in the palm of your hands to create a smooth ball shape about the size of a ping pong ball.

• Now take the nugget and roll it in the flour. Roll it in egge after completely covering it in the flour. Then dip the nuggets in bread crumbs. Put Vegetable oil in the Pan and heat it. Place the nuggets into the pan and cook gently on a low heat for about 5 minutes turning them every few minutes so they don't burn.

• Once cooked place the nuggets on kitchen paper to drain any excess oil. Then serve with salad, chips or a dip.

How to make Pizza Dough ...

Ingredients
6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
½ level teaspoon golden caster sugar
1 tablespoon olive oil
To roll out:
2-3 level tablespoons polenta (cornmeal)
Pre-heat the oven to its lowest   Procedure: Warm the flour  to some extent, in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then put in the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix all of the content to a dough, with a wooden spoon and then use your hands in the final stages of mixing. Press the dough for 3 minutes or until it builds up a shine and blisters under the. You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and wrap it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature. Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. Tip the dough back on to a work surface that has been scattered generously with polenta to prevent it from sticking. Knock all the air out of the dough and press it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly elevated edges. By means of a thick oven glove, cautiously raise the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge. Bake the pizza on high shelf for 10- 12 minutes , until the crust is golden brown.