Breaded chicken nuggets with oven wedges and spicy ketchup
Potato wedges
1 kg potatoes, waxy, small | |
3 tbsp olive oil | |
Salt | |
Pepper | |
Quarter the potatoes lengthwise and season with olive oil, salt and pepper. Line the baking tray with baking paper and place the wedges on it. |
Chicken nuggets
4 chicken breasts, each about 150 g | |
3 eggs | |
100 g flour | |
250 g breadcrumbs | |
Salt | |
Paprika | |
Herbes de Provence | |
Vegetable oil | |
Cut the chicken breasts into nugget-sized, about 3 cm large pieces. | |
(Pre-)heat cooking space to 230°C with Hot air + steaming | |
Prepare three bowls for breading: put the flour in one bowl, put the beaten eggs in the second bowl and put the breadcrumbs in the third bowl. | |
Season the pieces of chicken with the salt, paprika and herbes de Provence. | |
Dust the pieces of chicken in the flour, coat in the beaten egg and then roll in the breadcrumbs. | |
Cover the baking tray with baking paper and lay the breaded nuggets on it. Brush the nuggets with oil. | |
Put the baking tray with the wedges into the preheated cooking space at level 1. Bake. | |
Put the pastry in | |
Hot air + steaming 230°C for 10 Mins | |
Put the baking tray with the nuggets into the cooking space at level 3. Continue to bake. | |
Put the pastry in | |
Hot air + steaming 230°C for 20 Mins |
Spicy ketchup
100 g sugar, white | |
100 g sugar, brown | |
2 cloves of garlic | |
2 onions, medium-sized | |
2 pieces of ginger, thumb-sized | |
1 tbsp parsley | |
1 tsp fennel seeds | |
1 tsp coriander seeds | |
1 tsp cloves, ground | |
1 pinch of curry powder | |
1 peperoncino | |
200 ml red wine | |
800 g peeled plum tomatoes | |
Caramelise both the white and brown sugar in a pan. Coarsely chop the garlic, onion, ginger and parsley. Add the ingredients from the spices to the peperoncino to the sugar. Mix well and deglaze with the red wine. | |
Allow to simmer for around 30 minutes until the mixture has thickened. | |
Add the tomatoes and allow to simmer for another 60 minutes. | |
Blend the ketchup well with a hand-held blender or a food processor and then strain through a sieve to remove any coarse pieces. | |
Allow to rest in a cool place for around 1 hour before serving. If the ketchup is too runny, simply thicken it with cornflour before blending. |
Tips
Enhance the flavour of the oven wedges by adding rosemary to the olive oil.
2 baking trays
Quantity | Ingredient |
---|---|
1 tbsp | parsley |
250 g | breadcrumbs |
Paprika | |
3 | eggs |
200 g | sugar |
3 tbsp | olive oil |
1 tsp | fennel seeds |
2 | pieces of ginger |
2 | onions |
1 pinch of | curry powder |
200 ml | red wine |
Pepper | |
Salt | |
2 | cloves of garlic |
100 g | flour |
Vegetable oil | |
1 tsp | cloves |
800 g | peeled plum tomatoes |
Herbes de Provence | |
1 | peperoncino |
1 kg | potatoes |
1 tsp | coriander seeds |
4 | chicken breasts |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login