Chicken nuggets/burgers

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Chicken nuggets/burgers
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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 8:08 am Post subject:

Judith wrote:

wellington womble wrote:

Can I cook them in the oven? - no deep fat fryer (deprived, obviously!)

I do. I just dot them with a bit of butter and bung 'em in until they turn golden and crispy. It works well enough for my nephew!

Oh good - I thought it would be OK - it works with fish cakes!

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Fri May 20, 05 8:10 am Post subject:
For that sort of thing we quite happily shallow fry them normally

gavin

Joined: 10 Feb 2005
Posts: 93
Location: Leeds, W Yorks

Posted: Fri May 20, 05 9:31 am Post subject:

tahir wrote:

Kids that have been reared on the processed cr*p can't believe how good they are when they're fed 'em at our house.

Same goes for "fish fingers" - cut a haddock fillet 'across the grain' and do the same.

All best - Gavin

tahir

Joined: 28 Oct 2004
Posts: 45439
Location: Essex

Posted: Fri May 20, 05 9:33 am Post subject:
Yup we do fish fingers too, anybody do a veggie version?

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 9:35 am Post subject:
If they do, we'll have a full menu! Never thought of fish fingers! Thanks guys!

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri May 20, 05 9:38 am Post subject:
Well, just plain mashed potato, cold chopped up greens and a bit of grated cheese, dipped in egg and breadcrumbs and fried, is pretty good. Tomato ketchup compulsory, of course!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 12:07 pm Post subject:

I suppose everyone knows this already, but whole chickens are cheaper than chicken breasts. TBH I rarely buy chicken breast, and most of our chicken dishes are made of leftover roast chicken. I bought a le poulet d'or chicken from waitrose today for less than a pair of (admittedly large) le poulet d'or chicken breasts. Plus the chicken was reduced (so I bought two!) I knew they were the expensive bit, but I didn't realise it was that expensive.

Off to look up jointing a chicken!

Deedee

Joined: 10 Jan 2005
Posts: 250
Location: Surrey

Posted: Fri May 20, 05 12:13 pm Post subject:
We are on a bit of an additive free diet here and I make burgers which the boys eat without complaining but for my own knackered tastebuds they are a bit on the plain side any suggestions what I can add for a bit of a kick?

tahir

Joined: 28 Oct 2004
Posts: 45439
Location: Essex

Posted: Fri May 20, 05 12:14 pm Post subject:
I add finely chopped mushroom and onion plus a touch of ground pepper to mine.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri May 20, 05 12:15 pm Post subject:
Tabasco, garlic, blue cheese, all sorts of herbs, finely chopped mushrooms, soy sauce? Not all at the same time!

cede

Joined: 25 Mar 2005
Posts: 62
Location: surrey

Posted: Fri May 20, 05 12:54 pm Post subject:
have you tried jamie oliver's botham burger? it s quite nice , has cumin and coriander seeds and grainy mustard in, as well as breadcrumbs and onion

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 3:35 pm Post subject:

My burgers have loads of pepper in, and a bit of salt (not sure if that counts as an additive!) and an onion. Then we have them with cheese, fried onion, mayo or ketchup (or for a real kick, red salsa) really tasty, and what inspired me to expand my fast food menu and start this thread!

The same recipe is also bound with an egg and made into meatball shapes, and bunged into a couple of cans of tomatoes, with added onion, oregano, basil and chilli - serve with pasta and cheese.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Fri May 20, 05 3:39 pm Post subject:
Like you, WW, I keep my burgers very simple. I can't bear too much messing about with them, like adding Worcester sauce.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28121
Location: escaped from Swindon

Posted: Fri May 20, 05 7:40 pm Post subject:
I keep mine relatively simple, but you do need to be generous with the seasoning, if you want to avoid blandness.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 9:19 pm Post subject:

jema wrote:

I keep mine relatively simple, but you do need to be generous with the seasoning, if you want to avoid blandness.

I agree, particularly the pepper, although really good meat makes a massive difference, in fact, talking of pepper.....

I have just eaten the poshest chicken nuggets ever! I jointed my chicken (need more practice, and a sharper knife!) and then did the dunking and crumbing, and threw them in the oven for half an hour. I had mine with lemon juice and black pepper, and himself had his with salsa. Fantastic! I had roasted veggies with them, but next time I'll do them with a green salad and bread, and put garlic and herbs and things in the breadcrumbs. Looking froward to it already.

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