Toughened Chicken Nuggets, Smoky Potatoes and Pimentos De Padron

smoky potatoes

1. Wash, dry and quarter the potatoes and place in an ovenproof dish. Salt well. Mortar the smoked pepper and add to the potatoes, as well as the pimenton de la vera. Finely grate the garlic cloves. Add the panko flour and approx. 5 – 6 tablespoons of oil.
2. Mix everything very well with your hands and for 40 -. Put in the oven at 180 degrees for 50 minutes. Stir halfway through.

tightened chicken nuggets

1. Cut the chicken breasts into nuggets and set up a breading line. Put some flour in the first bowl, put the egg with the mustard and the salt and pepper in the second bowl. Whisk everything together well and put the panko flour in the 3 bowl.
2. Now first roll the chicken nuggets in the flour and knock off the excess flour well, then pull the nuggets through the egg and mustard mixture and finally turn them in the panko flour. Heat plenty of oil in a pan and fry the nuggets until golden brown on both sides and then degrease on kitchen paper.

Pimentos de Padron

1. Wash the pimentos and dry them well. Heat some olive oil in a saucepan and fry the pimentos on all sides until they bubble and turn really dark. Then sprinkle with the coarse sea salt.

finish

1. Arrange everything together decoratively on a plate.

Product info Malabar smoke pepper

1. Malabar pepper, also called tiger pepper, comes from the Indian region of Malabar. This pepper is cold smoked over various natural woods in a special process for a week.