Recipe: Chicken & Cauliflower Goujons with Mango Salsa

This recipe serves 4

For the goujons:
2 chicken breasts, cut into long thin strips
1 small cauliflower, broken into small florets of about 5cm and washed so a little water is still on them
50g plain flour
2 eggs, beaten with a pinch of salt
150g breadcrumbs
½ teaspoon cayenne pepper
Salt and pepper
Sunflower oil

For the salsa:
1 mango, chopped into 1 cm cubes
½ red onion, finely chopped
1 red chilli, finely chopped
10 cherry tomatoes, chopped into quarters
Handful of coriander finely chopped
Juice of lime
1 tablespoon olive oil
Salt and pepper

For the potato wedges:
1 KG of floury potatoes
Salt and pepper
Sunflower oil

How to make the potatoes:
1. Turn on the oven to 200 degrees Celsius/180 degrees fan.

2. Wash the potatoes well and cut them into big wedges. Put the wedges in a bowl and add 2 tablespoons sunflower oil and some salt and pepper. Mix well.

3. Spread the potato wedges out on a baking tray and put them in the hot oven.

4. Bake for 30-40 minutes until the wedges are cooked through and crispy. Meanwhile, make the goujons.

How to make the Chicken & Cauliflower Goujons:
1. Turn on the oven to 200 degrees Celsius/180 degrees fan. Put 1 teaspoon sunflower oil in two baking trays and spread it around with some kitchen towel, making sure the whole of the bottom of the baking tray is covered in a thin layer of oil.

2. Add the cayenne pepper to the breadcrumbs. Then add some salt and pepper and mix well.

3. Dip the cauliflower florets in the plain flour, then in the egg and finally in the breadcrumbs. Make sure the cauliflower is totally covered in breadcrumbs. Put the breadcrumbed cauliflower on one of the baking trays.

4. Next dip the chicken strips in the plain flour, then in the egg and finally in the breadcrumbs. Make sure the chicken is totally covered in breadcrumbs. Put the breadcrumbed chicken on the other baking tray.

5. Drizzle the cauliflower and chicken with a bit more sunflower oil. Put both baking trays in the hot oven and bake for 30 minutes or until the chicken is cooked through. Check by cutting open a thick bit of chicken to see if there is any pink inside.

6. Meanwhile make the salsa, combine all the ingredients in a bowl and season with salt and pepper.

7. Serve the cauliflower and chicken goujons with the mango salsa on the side.

 

Copyright Erin Bunting, May 2017

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