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Gou-jon... try out this bacon and black pudding recipe.

Bacon and black pudding chicken goujons with "Bloody Mary" ketchup by Matthew Jackson at Relish Cafe, Redcar.

Ingredients for the Goujons: | 2 chicken breasts | 2 slices of bacon | 50g of black pudding | 100g breadcrumbs | 1 egg with a splash of milk and a handful of flour For the Ketchup: | 1 crushed garlic clove | half a chopped onion | 25ml Vodka | 2tsp Worcestershire Sauce | 400g tinned chopped tomatoes | 50ml cider vinegar | 1tsp sugar Method: To make the ketchup, firstly, fry the onion until soft and add the garlic for the last minute of frying.

Flambe with the vodka, add the rest of the ingredients and simmer for 20 minutes. Pass through a sieve and then chill.

For the goujon coating, first cook the bacon and black pudding - the bacon needs to be crispy but the black pudding just needs to be cooked through.

Blitz these in a food processor with the breadcrumbs. Lay out three bowls, one with the beaten egg, one with the flour and one with your breadcrumb mixture.

Next slice strips of chicken and then you're ready to coat. Dip each strip, first in the flour, then the egg, then the breadcrumbs and deep-fry for about four minutes, until cooked through.

Serve a pile with a dip of Bloody Mary Ketchup!


| Bacon and black pudding chicken goujons with "Bloody Mary" ketchup by Matthew Jackson at Relish Cafe, Redcar, pictured left

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Publication:Evening Gazette (Middlesbrough, England)
Article Type:Recipe
Date:Jun 30, 2016
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