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.
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
Can be served with sautéd potatoes (see recipe below) and fine green beans
For the goujons
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.
Now spread the seasoned flour on a plate or put in a plastic storage bag.
Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.
Spread the breadcrumbs over a second plate.
Now drain the chicken and pat dry.
Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.
Place on a plate and chill for 15 minutes.
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.
Roll them on kitchen paper to absorb any oil before serving.
For the sauce
Just stir all the ingredients together until combined and serve separately for dipping.
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.
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.
I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.
Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.
120ml (4 fl oz) each of chicken stock and cider (½ cup) OR
240ml (8 fl oz) chicken stock (1 cup)
2 tbsp wholegrain mustard
150g (5 oz) crème frâiche (¾ cup)
4 fresh oregano stems
1 tsp lemon juice
You will also need a large sauté pan.
Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin.
Remove the leaves from the stems of oregano and chop.
Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.
Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.
Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and let it bubble for about 5 minutes to reduce a little.
Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.
Marinading time: at least 30 minutes, overnight if possible
Cooking time: 10 minutes hob, 30 minutes oven
450g (1 lb) pork fillet/tenderloin
2 tbsp olive oil
2 tbsp maple syrup
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and freshly ground black pepper
Vegetables to serve
roasted, diced potatoes and carrots
You will also need 2 small roasting tins/pans.
For the mustard pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish. Now add the pork and turn to coat in the marinade. Cover and refrigerate for at at least 30 minutes; overnight if possible.
Preheat the oven to 200°C (400°F) (gas 6).
Remove the pork from the fridge to bring it up to room temperature.
Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop, put in a bowl and toss with a little olive oil.
The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting tin/pan along with the olive oil and roast for about 30 minutes until they start to brown and crisp.
Transfer the pork to the second tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Then remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
new or baby potatoes and a green salad, green beans, or spinach
large frying pan/skillet
Warm a plate in the oven.
Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.
Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.