Recipes
“This week’s recipes are both firm family favourites here and there are always clean plates and warm bellies.”
Making your own homemade goujons is a great habit to get into
Mon, 17 Feb, 2025 – 11:55
With the weather still so cold dinnertime is still based around cosy home comforts.
This week’s recipes are both firm family favourites here and there are always clean plates and warm bellies.
Homemade chicken nuggets or goujons far exceed the frozen packets that are marked 100% chicken breast.
In reality, while the chicken in them is indeed 100% breast, there can be as little as 51% meat in there. With the rest being made up of flours, starch and many additives.
That is why making your own homemade goujons is a great habit to get into and far healthier.
You will never go back once you make the swap —they are just so delicious and there is no comparison.
I think shallow frying the goujons gives the nicest finish but you can spray with an oil spray and oven bake or air fry if you wish.
And homemade soup — this is such a simple recipe to make and you can use any vegetables you have lying around. A great way to clear out a fridge!
Seasoning is key with soup… taste, taste, taste until it’s just right. Pick up some fresh herbs such as thyme, rosemary or parsley and add a teaspoon to your soup when cooking and taste the difference.
A stick blender is an essential piece of kitchen equipment and they are very good value, I use mine for soups and sauces most days.
Recipes Crispy Chicken Goujons with lemon dip
recipe by:Sarah Butler
I like to make up a big batch and try to have some leftover for sandwiches or salads. Though it is hard to have leftovers as they are totally addictive!
Preparation Time
15 mins
Ingredients
4 chicken breasts
2 eggs beaten
400g breadcrumbs – I use Panko breadcrumbs
150g plain or self-raising flour
Salt and freshly-ground pepper
200ml rapeseed oil, or sunflower oil
For the lemon dip:
Juice of ½ lemon
2 tbsp milk
200g mayonnaise
Freshly chopped parsley
Method
Flatten the chicken breasts a little between two sheets of cling film with a rolling pin.
Cut the chicken fillets into thin strips.
Place the beaten egg into a bowl.
Place breadcrumbs into another bowl.
Place flour into a third bowl.
Dip the chicken strips into the flour first, then into the egg mixture and finally coat completely with breadcrumbs.
Place the breaded chicken strips on a plate.
Pour the oil into a non-stick pan on a medium to high heat.
To test if the oil is hot enough, add a breadcrumb and when it sizzles and rises to the top the temperature is perfect.
Fry goujons for 2-3 minutes on each side until golden.
Fry in batches of 6 or 7 so you don’t overcrowd the pan.
Add more oil and allow to heat up if required after each batch.
Once the goujons are golden all over on both sides place them on a raised tray, this will keep them crispy and avoid the bottoms becoming soggy.
I like to place the goujons in a preheated oven at 180°C, 160°C fan, gas 4 for 5-10 minutes while I prepare to serve.
To make the dip, mix all ingredients together.
Season the goujons with salt and freshly-ground pepper and serve with creamy mash or chips and vegetables.
Sarah’s Secrets
- I use Panko breadcrumbs, available in most supermarkets. They give a really crispy finish.
- I store them in a zip lock bag and use as I need so not to waste a whole bag at a time.
- Adding a little garlic salt or paprika to the flour mixture gives a lovely flavour.
Recipes Vegetable soup with homemade croutons
recipe by:Sarah Butler
I am always asked ‘Sarah, why is my soup so thick?’ Well, the trick is not to overload it with vegetables — a little goes a long way with this recipe. What’s great about vegetable soup is there are no big rules…
Preparation Time
10 mins
Ingredients
25g butter
2 tbsp olive oil
1 medium potato, chopped into small cubes
2 carrots chopped into small cubes
1 leek diced
1 garlic clove crushed
1 tsp fresh thyme leaves
1 bay leaf
1 tbsp self-raising or plain flour
1 pint vegetable stock
30 ml fresh cream
1 tsp freshly-chopped parsley
Salt and freshly-ground black pepper
Fresh cream to garnish
For the croutons
3 tbsp olive oil
2 bread slices, crusts removed and cut into small cubes.
Salt and freshly-ground black pepper
Method
On a medium-high heat, melt the butter in a saucepan and add the olive oil.
Add the potato, carrots, leek, garlic, thyme and bay leaf and allow to cook for 3-4 minutes, stirring throughout.
Add 1 tbsp of flour and combine with ingredients for 30 seconds.
Gradually whisk in the stock.
Simmer the soup for 15-20 minutes until the vegetables have softened and pierce easily with a fork.
Ensure the vegetables are nicely softened to avoid a lumpy soup.
After simmering, add the cream and combine all.
Remove and dispose of the bay leaf.
Add parsley and blitz soup to a fine consistency using a handheld blender.
It is very important at this point to taste to check the seasoning — add salt and pepper to your desired taste.
To make the croutons, pre-heat your oven to 200°C, 180°C fan, gas 6
Combine the olive oil, bread cubes, and some salt and pepper in a bowl.
Place them on a baking tray and oven bake for 8-10 minutes until golden and crispy.
Remove and place on some kitchen roll to absorb any excess oil.
Serve the soup with a dash of fresh cream and some croutons on top.
Sarah’s Secrets
- I make soup on a Sunday so that I have some for lunch in the week ahead. It will keep fine for 3-4 days refrigerated.
- Use seasonal vegetables for that extra flavour and try to get to a local farmers market to see what’s available.
- The flavours of lovely locally-grown vegetables as the main ingredient is so evident in soups.
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