Chicken & brioche bites

Name: Chicken & brioche bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18
Ingredients: 270 g Essential British Breaded Chicken Goujons; 3 slice/s from a sliced brioche loaf

These take minutes to put together but they’re really fun. Alex Szrok offers two options, one a briny, creamy riff on the classic New York combination of fried chicken and caviar, the other brighter, fresh and spicy. Both perfect for Christmas get togethers.

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Makes18
CourseCanape
Prepare10 mins
Cook15 mins
Total time25 mins
Pluspickling

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270g Essential British Breaded Chicken Goujons
3 slice/s from a sliced brioche loaf

For pickle-topped bites

1 small carrot, shaved into strips with a peeler
1 salad onion, finely shredded
2 tbsp white wine vinegar
Hot honey
2 sprig/s coriander, leaves picked
1 small red chilli, sliced into thin rings

For crème fraîche-topped bites

100g creme fraiche
½ x 50g jar Elsinore Lumpfish Caviar

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