Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: at least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 1½ cups fresh, fine white breadcrumbs (3 slices bread)
  • oil for frying (not olive oil)


  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.

  4. Now spread the seasoned flour on a plate or put in a plastic storage bag.

  5. Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.

  6. Spread the breadcrumbs over a second plate.

  7. Now drain the chicken and pat dry.

  8. Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.

  9. Place on a plate and chill for 15 minutes.

  10. Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.

  11. Roll them on kitchen paper to absorb any oil before serving.

  12. For the sauce
  13. Just stir all the ingredients together until combined and serve separately for dipping.

Updated: July 10, 2019

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g (1lb 8 oz) (about 4–5 medium) potatoes, cut into even-sized pieces
  • salt and freshly milled black pepper
  • 2½ tbs olive oil


  1. Method
  2. Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

Updated: July 10, 2019

Steak in Red Wine Sauce

Steak in Red Wine Sauce

 

Tender marinated steak is served with a lovely red wine sauce. This is very easy to prepare; the sauce adding that little bit extra when enjoying a steak.

 

Steak in Red Wine Sauce
Prepares: 4 servings
 
  • Preparation time: about 20 minutes
  • Marinading time: at least 6 hours or overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 sirloin steaks or other good quality steak
  • 300ml (10 fl oz) red wine (1¼ cups)
  • 2 tbsp olive oil, plus extra for brushing
  • salt and pepper
  • 2 shallots, finely chopped
  • 4 cloves garlic, sliced
  • 3 bay leaves
  • 1 tbsp redcurrant jelly
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)

  • Serving suggestion
  • Thin French fries, mushrooms, tomatoes and lettuce leaves


  1. Method
  2. With tip of a knife, lightly score each steak to allow the marinade to seep into the steak.

  3. Prepare the marinade by whisking the red wine, olive oil and pepper together.

  4. Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.

  5. Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.

  6. Brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide, allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.

  7. Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.

  8. Serve the steaks with the sauce poured over.

 

Steak Marinated in a Tomato and Herb Sauce

Steak Marinated in a Tomato and Herb Sauce

 

This was the first recipe I ever cooked where I made a marinade for steaks. I have updated the ingredients for the marinade and this really does make a delicious sauce to go with the steak.

 

Steak Marinated in a Tomato and Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Marinading time: 6 hours or overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 x 170g (6 oz) steaks
  • 225ml (8 fl oz) passata (1 cup)
  • 60ml (2 fl oz) cider vinegar (¼ cup)
  • 1 tbsp tomato purée
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • fresh, oregano leaves
  • salt and freshly milled black pepper


  1. Method
  2. Trim any excess fat from the steaks and put in a glass or ceramic dish large enough to lay them in a single layer.

  3. Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Then turn the steaks so they are coated with the marinade. Cover the dish and refrigerate for at least 6 hours, or overnight.

  4. Drain the steaks and pat dry. Reserve the marinade. They can now be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.

  5. Once they are cooked to your liking, transfer to a plate, cover, and keep warm. Rest the steaks for 5 minutes, turning halfway through, for the juices to be absorbed back into the steak.

  6. Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet use this.) Reduce the heat and simmer for a couple of minutes. A little water can be added if the sauce reduces too much.

  7. To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.

Updated: June 25, 2019