Now that Lag B'Omer is approaching, it is impossible without delicious and delicious roast potatoes in the oven alongside juicy chicken nuggets.
Ready-made chicken nuggets, those that are permanently housed in the freezer on the marketing and container chains are an inferior product. In contrast, a glance at the list of ingredients for homemade nuggets, and the wonder and wonder, while not a healthy dish, is definitely a worthy and so delicious dish.
And next to the Nuggets, now that Lag Ba'Omer is approaching, it is impossible without wonderfully roasted and delicious potatoes. True, without a bonfire. Not outside and certainly not at home, but high oven heat will do a wonderful job.
Photo: Moshe Ben Simhon
Chicken Nuggets
List of materials for about 16 units:
500 g minced chicken (preferably chopped chives)
2 tablespoons quality barbecue sauce (if liked)
salt to
taste black pepper grilled to taste
Topping:
2 scrambled eggs
½ cup flour
1 cup bread crumbs
Oil for frying
Preparation:
1. Season the minced chicken with the flavors you like.
2. Make three bowls, one with flour, the other with a scrambled egg and the third with breadcrumbs.
3. Make small, elliptical patties from the ground chicken and float with flour, shake flour scraps and transfer with the luck of the egg, from there to the breadcrumbs and with them, expect the nuggets well in all directions.
4. Place on a platter or wide plate and continue making nuggets.
5. Heat oil in a wide pan to 1 cm high. Fry the nuggets until golden on both sides.
6. Find from the oil to the plate with absorbent paper and serve warm.
Provencal potatoes
List of ingredients for 6 dishes:
1 pound tiny potatoes
olive oil to taste
10 cloves of garlic
Atlantic salt to taste
black pepper shredded to taste
paprika to taste
thyme, rosemary and oregano
Preparation:
1. Cook the potatoes in their shell with water with salt until softened but not completely. About 15 minutes.
2. Drain and transfer to a roasting dish suitable for serving.
3. Using a glass, crush the potatoes so that they crack and crush but leave one unit.
4. Pour plenty of olive oil, season with spices except garlic cloves.
5. Roast in a high-heat oven, 220 degrees for about 20 minutes.
6. Meanwhile, make garlic confit: In a small saucepan, place the whole garlic cloves, cover with olive oil, season with a little salt and a rosemary or thyme branch and cook on a very low flame for about 10 minutes, until lightly golden and softened
. Garlic cloves and drizzle over a little spicy olive oil and serve.
Roasted potatoes with goose fat and fried onions
List of ingredients for about 6 dishes:
1 pound of pink potatoes
4 tablespoons of goose fat (or chicken / beef fat or simply olive oil)
2 fried onions
salt to taste
black pepper to taste
chopped parsley
Preparation:
1. Cut the potatoes into cubes and cook with boiling brine until softened but not completely. About 10 minutes.
2. Drain and transfer to a roasting dish suitable for serving, sprinkle over goose fat, fried onions and season with salt and pepper. Stir so the onion strips are not on top.
3. Roast in a high-heat oven, 220 degrees for about 20 minutes.
