Junior Cycle Home Economics Recipe and Evaluation Handbook


29 Chicken Nuggets and Spicy Potato Wedges Learning Intentions


✰ Use a variety of preparation and cooking techniques to make this dish. ✰ Apply appropriate hygiene and safety rules when making this dish. ✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


✰ Interpret information on a food label to compare my ingredients with those used in commercial chicken nuggets.


Equipment


Chopping board(s) (colour-coded), sharp knife, grater, sealable food bag, rolling pin, meat scissors, mixing bowl, two baking trays, garlic crusher, serving plate, serving bowl, cutlery, two large plates (for cutlery).


Serves: 3–4 50 mins


In a one-hour class, leave out the wedges or the dipping sauce to save on time.


Ingredients


FOR THE NUGGETS: 75 g plain fl our


2 eggs


100 g breadcrumbs 50 g parmesan cheese cupful cornfl akes salt and pepper


2 chicken breast fi llets (alternatively use fi sh or prawns)


FOR THE DIPPING SAUCE:


50 g mayonnaise


2 tbsp sweet chilli sauce/ 1 clove garlic


FOR THE WEDGES: 1 bag baby potatoes


2 tbsp oil


2 tsp chilli powder/spices of your choice


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.


2. Preheat the oven to 180°C/gas mark 4. 3. Weigh and measure all ingredients.


4. (If making wedges) Wash the potatoes, cut into quarters and place in a mixing bowl. Add the oil and spices and stir to coat thoroughly.


5. Place the potatoes on a tray and bake for 20–25 mins until they are browned and crispy.


6. Put the fl our on a plate. 7. Whisk the two eggs in a bowl.


8. Grate the cheese using the fi ne side of the grater.


9. Put the cornfl akes in a partly sealed


food bag and roll them into crumbs using a rolling pin. (Do not fully seal the bag as this can cause it to burst. The bag can be washed out afterwards and reused, to avoid waste.)


10. Mix the breadcrumbs, cheese, cornfl akes and salt and pepper in a mixing bowl.


11. Cut up the chicken into bite-sized chunks/ strips using the meat scissors.


12. Dip the chicken into the fl our, then dip it into the egg and fi nally the breadcrumb mixture.


13. Place the nuggets on the baking tray, drizzle with a little oil and bake for 10–15 mins until the chicken is cooked through.


14. To make the dipping sauce, mix the mayonnaise and the sweet chilli sauce/crushed garlic and decant into a serving bowl.


15. Serve the nuggets and wedges with the dipping sauce on a large sharing plate.


UNIT 5 113


TOP TIP


Sweet potato adds extra colour and would be an interesting alternative to baby potato. Chop them in


half lengthways and then into wedges.


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