Crumbed Chick'n & Chips Shop
with Pickles, Capers & Herby Mayo
- Soy
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Wheat
Create your perfect fish and chips meal for dinner tonight with crumbed chick'n, pickled cucumber and cherry tomatoes and all your favourite toppings - like capers and dill and mayonnaise. Fresh, customisable and full of flavour!
Ingredients
1 sachet
Chicken Salt
(Contains: May contain traces of allergens, Soy, Gluten, Wheat;)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Potato
1 packet
Capers
1
Cucumber
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Snacking Tomatoes
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber into rounds.
• In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and season with a pinch of chicken salt.
• In a second medium bowl, combine mixed salad leaves with a drizzle of olive oil and vinegar. Season to taste. • In a third medium bowl, combine carrot ribbons with a drizzle of olive oil and vinegar. Season to taste. • To tray with fries, sprinkle over chicken salt (see ingredients). Toss to coat.
• Drain pickles. • Bring everything to the table. • Build your own plate with chicken salt fries, crumbed chick'n, carrot ribbons, green salad, DIY pickles, capers and dill & parsley mayonnaise. • If you've selected an add on bundle, serve with creamy mustard and herb slaw. Enjoy!
