The General Chat Thread

Anyone got a recipe for cabrito (kid goat) shanks? I'm thinking of bunging them in the slow cooker with a splosh of red wine and some garlic and herbs.

Hey is there any way I can reduce the salt content of gammon steaks? And whats the best way to cook and serve them? I never ever cooked them before but picked some up today not realising they'd be salted.

Anybody here make their own goujons (chicken or fish)?

Guilty pleasure is definitely having a stock of shop bought goujons in the freezer but would like to make my own as most of the shop bought ones are not 100% chicken...lidl do nice ones but after looking at the ingredients its like 60% chicken! So I have searched on here and found the technique to be pretty simple:

1. Cut up chicken breasts
2. Coat in flour
3. Dip in a whisked egg
4. Cover in Panko breadcrumbs / any breadcrumbs

I guess what im asking (not looking for food safetly advice!) is can you do this and then freeze them? or will the mixture just drip off them before they are frozen?

Or am I being too lazy wanting to have them ready in the freezer and I should just make them on the fly? any suggestions welcome!

dee_mc wrote: »

I cook them through in the oven but don't let them get crispy, freeze on a tray then transfer into bags. Freezing them before cooking would be messy I'd imagine.
I also put a bit of Cajun seasoning in the flour, better flavour than if you season the breadcrumbs.
You can use just egg yolk or just egg white to coat them if you have them left over from another recipe, and stretch it with milk if you don't have enough.
Haven't done it lately but when we were regular bread eaters I would always blitz the heel and any leftover or stale slices and put the crumbs in the freezer, they defrost really quickly and you can use them to coat goujons before the crumbs are fully defrosted too.

thanks a million! once again the cooking and recipes forum provides the answers!

Thanks again

Here is another view of the seeds

I sometimes prepare cucumber by using a peeler to cut it into strips & leave the watery/seedy bit out. Add olive oil lemon juice salt, black pepper, honey, fresh mint, chopped cashew or almonds & a squeeze of ginger juice. YUM.
Great with curry & wholewheat roti.

IvyTheTerrible wrote: »

If you're just slicing them, leaving the seeds in is grand. But if you're making something like tzatziki, it's much better to remove them.

When you prepare tzatziki is not a must to remove them, you just need to drain cucumber really well (Greek speaking here )

the beer revolu wrote: »

No problem freezing breaded, uncooked stuff.
Just freeze them flat on a tray and bag them after they are frozen.

Gloomtastic! wrote: »

Have a gathering tomorrow night and planning on serving goujons. I usually use the recipe you use but with breadcrumbs instead of panko. Spotted this recipe tonight that uses saltine crackers (Aldi Sea Salt Crackers) instead.

http://www.jamieoliver.com/recipes/chicken-recipes/crunchy-garlic-chicken/#0k8GQwuyK4Ajg7RZ.97

Dizzyblonde wrote: »

I love Nigella's recipe for chicken goujons. They're really tender and taste great.
Bash chicken fillets to flatten them a bit, cut into goujon sized strips and marinate them in buttermilk for at least a couple of hours, then roll them in crushed Ritz crackers. I fried them in a couple of inches of oil in the wok but you can also bake them.

Thanks all, will try each method and dee_mc's technique and report back once ive tried them all!

Hey have cottage pie on the menu for tonight. Super organised and it's made and ready o go into the oven despite a sick baby having me up all night.

Anyway. Said baby has a doctors appointment at 3:30. Would it work if I covered cottage pie with foil and put it in a medium oven for the hour or two I'll be gone or is that going to dry it out and potentially burn my kitchen?

It'd be so nice to come home to dinner!