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Item price
£2.95Price per unit
£10.93/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7 and cook the goujons according to pack instructions. Toast the brioche, or spread on a baking sheet and bake alongside the goujons for 5 minutes, until golden. Cut each piece into 3 soldiers, then cut in half, giving 6 small bites from each piece, and 18 in total. Transfer to a serving plate or board.
To make the pickle, combine the carrot, salad onion, vinegar and a pinch of salt in a small bowl. Mix well, then set aside to rest for at least 15 minutes to slightly pickle.
Place a small amount of drained pickled vegetables on half the bites (folding the carrot up is easiest), then spread 50g crème fraîche on the other half and season. Cut the goujons in half to make 18 pieces (you might have one left over), season with sea salt flakes, and place a piece on each bite.
Squeeze a little hot honey over the chicken on the pickle-topped pieces, then finish with a picked coriander leaf and a slice of chilli. For the crème fraîche bites, place a small spoonful of the remaining crème fraîche on top of the chicken, then finish with a small heap of caviar.
Typical values per item when made using specific products in recipe
Energy | 347kJ/ 83kcals |
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Fat | 4.8g |
Saturated Fat | 2.1g |
Carbohydrates | 6.3g |
Sugars | 1.5g |
Fibre | 0.5g |
Protein | 3.3g |
Salt | 0.1g |
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