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Day 1
Instructions:

Heat fat fryer to 180 degrees and deep fry the goujons until golden brown and cooked through. Cook the wedges in a fat fryer at 180 degrees for 10 mins remove and season with salt and pepper. Boil the carrots for 5 mins until tender then strain.

Allergen Information
Chicken Goujons
Chicken fillet, sunflower oil, water, flour, dextrose, starch (wheat, potato), salt, spices, maltodextrin, whey powder, flavour, hydrolysed veg protein, yeast powder, yeast extract, garlic powder, spice extract, celery, modified starch(corn), dried wheat glucose syrup, kipeiwit, colour(caramel), means cows milk protein.

Day 2
Instructions:

Dice/strip the chicken & heat a frying pan over medium heat with 2 tablespoons of vegetable oil. Add chicken and cook for 12 min, making sure it's cooked thoroughly. Heat a frying pan over high heat, add 2 tablespoons of vegetable oil, add stir fry mix and cook for 2/3 min. Add 1 tablespoon soy sauce, 1 tablespoon honey and season with salt & pepper.

Day 3
Instructions:

Coat the chop in a little veg oil, season with salt & pepper and cook in George Foreman for 6 min or in frying pan for 8min, turning once. Deep fry the potatoes in fat fryer @ 170 degrees for 10 min till crisp & tender. Put in serving bowls. Melt 50g butter in pot and add 1 crushed clove of garlic and 1 tablespoon of chopped parsley. Pour over potatoes, season with salt & pepper. Cook the leeks in boiling salted water for 5 min, strain off water and season with salt & pepper add a knob of butter.

Day 4
Instructions:

Heat a frying pan with 2 tablespoons of vegetable oil, add chopped onion, 1 clove crushed garlic and cook for 2 min then add mince and cook for 3 min, add a small tin of tomato soup, simmer over low heat for 5 min and serve with any pasta. Cook the potatoes in boiling salted water for 8/10 min till tender, strain and add a knob of butter and season with salt & pepper. Cook the cauliflower in boiling salted water for 3 min, strain off water and season with salt & pepper add a knob of butter.