Chicken nuggets seem to always be welcome by both grown-ups and kiddies. However, given their typical breadcrumby, deep-fried nature, I decided to reinvent this dish into a more heart/blood-vessel friendly version; and I came up with this easy peasy concoction.
The pear in this recipe tenderises the meat, and the semolina coating, when griddled (even with a minimal amount of oil), gives us the desirable crispy texture!
Chicken − 600 g, sliced into thin strips
Pear − ⅓, peeled and mashed
Garlic salt − ⅓ teaspoon
Paprika − ½ teaspoon
Dried coriander leaves − ½ teaspoon
Coarse semolina − 3 tablespoons
Erythritol Gold − 1.5 tablespoons
Rapeseed or sunflower oil spray
1. Add all ingredients together in a large bowl and make sure all the chicken strips are well coated.
2. Heat some spray oil in a griddle, and cook the chicken until cooked through and the outside is golden.
I love rainbow chard, and the fact that it is the most colourful member of the cabbage family. It has a lovely, earthy taste and doesn’t need much interference for this deliciousness to surface, making it a fabulous accompaniment for rich meaty dishes and light seafood or veggie dishes alike!
Rainbow chard – 200 g, roughly chopped (stems and leaves separated)
Mushrooms – 130 g, roughly chopped
Garlic − 3 cloves, minced
White wine − 4 tablespoons
Salt − ¼ teaspoon
Erythritol Gold− 2 teaspoons
Rapeseed oil spray
Ground black pepper to taste
1. Heat 1 spray olive oil in a wok, and sauté garlic on low heat until it starts to brown.
2. Add in the mushrooms and white wine, followed by chard stems. Keep the heat low. Stir-fry for 2 minutes.
3. Add chard leaves and salt. Stir-fry until the leaves start to wilt.
4. Add the erythritol, and fresh ground black pepper to taste.