Some of you may know that I originally started this blog as an online diary / photo album for far away friends and family. For this reason, I make absolutely no apologies for the fact that many of the posts are full of stories and photos of my little boy Oliver - he's basically what started it all.
The last two years, my mum has made us a hard back recipe book of this blog. It's fantastic as it's an album of family recipes and memories. I've got it on ebook version on my iphone and ipad too !
My dear little Oliver. This recipe is just for you. My gran (Nanny Johnsons mummy) used to make the most wonderful fish and chips. As children, Uncle Simon and I used to get so excited when she made her battered fish for us as a treat.
This is the basic batter recipe I make for your favourite homemade chicken nuggets. Despite not even being quite 4 yo, you helped chop up those potatoes with a great big knife for the wedges. Mummy had to watch your didn't chop off her fingers !
Funnily enough, one of tonight's chicken nuggets looked very much like a tiny oven-ready chicken !
There isn't much too this recipe and no weights etc. I just make it up in volume to suit what I need. You could use this batter for fish too. You are growing up so fast already ! One day you'll be a big boy and off to college / uni or having left home and want to make these yourself.....
About a cup of plain flour
some very cold, sparkling waterpinch of Maldon sea salt
1/4 tsp or so of tumeric
a pinch of garlic granules
Sometimes I add a few chopped fresh herbs. I also add a good sprinkling of cayenne pepper or chilli powder to the batter for daddy and I after I've made yours. The tumeric isn't spicy -
Add some of the cold, sparking water to the flour and whisk until there are no lumps. It wants to be a little more liquid than a dropping consistency cake mix.
Slice your chicken breasts - each into about 8 pieces. Dip in the batter and then fry in hot sunflower oil for about 5 mins until golden and crispy. If you have a digital thermometer, I normally make sure the oil is about 135 deg C + before I drop them in.
For the wedges, simply chop the unpeeled potatoes into wedges and pop into a self seal / ziploc type bag. Add some seasoning (cajun spices, garlic granules etc are good too) and a drizzle of olive oil. Close the bag and give it a good shake. Tip on to a baking tray - and bake at about 210deg C until golden and crispy - about 25 mins.
All my love, Mummy xx