Tasty Chicken Nuggets

Serves 2-3 people

You will need:
Chopping board
Knives
Glad bag
Bowls
Oven Tray
Foil

Ingredients:
2 Chicken Breasts (can use thigh if you prefer)
1 pkt of Red Rock Deli Plain Chips
1-2 Eggs
1/2 cup Plain flour

Method:

1. Preheat oven to 200 - you want it hot to cook and crisp quickly.
2. Crush the Chips into small pieces, works well in packet inside bowl with potato masher or end of glass. (you will need between 1/2-3/4 of the pkt)
3. Dice the chicken, place chicken and flour into glad bag and shake to coat.
4. Dip coated chicken into whisked egg and cover with egg mix, allow excess to fall off then place into bowl with crushed chips.
5. Cover with chips by rolling and pressing the chips firmly into the chicken
6. Place on foil covered tray and cook for 15-20 mins (less for small sized pieces).
7. ENJOY :)

Tips & Serving Suggestions:

• Make strips of chicken and serve with salad wraps
• Can substitute chips for breadcrumbs, try with different flavoured chips for an interesting twist!
• Use gluten free flour, and you have a gluten free chicken nugget! You can also use rice crumbs as a subsitute for gluten free option.
• Great with sweet chili sauce as finger food.
• If crumbs fall off (not for chips) place in fridge for 10mins before cooking
• Chip coated nuggets will not re-heat too well, try making the exact amount or use a flat Foreman style cooker - will maintain the crispyness! Also great for reheat pizza :)
• Suitable for Elimination diets, providing you can have egg (use red rock deli chips -> uses canola oil)

Recipe Adapted from
Friendly Food by the Royal Alfred Hospital Allergy Unit.

Home-Made Chicken Stock

You will need:

• Large saucepan
• Spoon
• Chopping board
• Sieve
• Jug

Ingredients:

Chicken carcass

Celery

Leek

Shallots

Garlic

Salt

Water

Method:

1. Place carcass in saucepan on high and cover with water, cover and let come to boil.
2. Roughly chop celery and leek and add to pot, peel & bruise garlic and add to pot, add shallots and salt.
3. Allow to come to the boil, and then reduce to low-med heat and cover, allow to simmer for 1hr.
4. Remove carcass, pour rest of stock mixture through sieve into a jug, allow to cool in fridge - lasts 1wk or freeze for up to 4wks.

Tips:

• The quantities and quality of vegies is not a key part to this recipe, as long as it still has a bit of flavour, you can still use it.
• Great way to use up bits of vegies eg. for the celery I use the centre pieces where the flavour isn't great for salads, but as you are not eating it and the flavour is added with others it is suitable for us in stock!
• Bruising Garlic means: you use the flat of a knive blade to push down on the garlic, it helps the flavours release into stock, with less mess and if you chopped it finely it would go through seive into stock.

Recipe Adapted from

Friendly Food by the Royal Alfred Hospital Allergy Unit.

Pan Roasted Chicken & Vegies

You will need:

• Large saucepan
• Chopping board
• Knives
• Boiling water
• Jug
• Spoons

Ingredients:
4 portions of chicken (I used 2 pieces of breast and two legs)
4 stalks of celery
1 leek
3 shallots
5 cloves of garlic - crushed
1-2 cups of chicken stock

1 tbs parsley
salt
butter
gluten free flour

Method:

1. Place a large saucepan on high, while heating, coat the chicken portions in gluten free flour. Melt the butter and quickly add the chicken portions, you want them to be busy crackling away, cooking fast to seal them, once browned (should only take 1min) flip and do the same for other side.
2. Once sealed (brown on both sides) turn heat to med-high and add crushed garlic, coat the chicken in the garlic as it cooks.
3. Pour in chicken stock and reduce heat to med. As that comes to boil, chop celery into thin slices and add, followed by chopped shallots and thinly sliced leeks, and sprinkle in parsley and salt, only start with a little salt as the stock will add some salty flavour as well.
4. Cover and leave for 15mins, turn chicken and ensure there is enough stock (should come up about half way on chicken portions) and cover and cook for further 10mins.

Serving tips & ideas:

• Serve on a bed of rice, potatoes or polenta
• Use home-made stock for those on elimination diet - follow this link for recipe
• Check flavour of sauce after last 10mins - add salt if needed, if you are not on elimination diet you could also add some freshly cracked black pepper.
• For creamier taste, a small amount of cream once taken of heat at end.

Recipe By:

http://cathsguidetocooking.blogspot.com/

Elimination Diet & Allergy friendly foods!

Over the next few posts I will be putting up recipes that I have used and enjoyed some I have made up and some will be referenced from other sources that we love too!

If you have an elimination diet or allergy friendly recipes please email them to
cathsguide@yahoo.com.au :)