The teen is confined. More than ever, he subscribes to the two main pillars of his existence: junk food and screens. And we must admit that in the fourth week of Mitard, we really let go of the trapeze of parental authority on the subject. What good is it to rebel against the dictatorship of the Schokobons and the Rocket League when we ourselves are addicted to the Chocolate Taste Prince of LU and all the fighting movies on Netflix. It was that or we pecked at the pastis while reviewing the blockbusters by Max Pécas, for the record We calm down and drink fresh in Saint-Tropez (1987) or Clutch clutch, it smokes (1978). But the medical school advised against the second option, arguing that the turnip anisette mixture could be worse than the coronavirus. The teen approved by swallowing his twenty-fourth pack of Schokobons since the start of containment.
Exit therefore the great flights on the five fruits and vegetables per day. Forgotten reading notes on Victor Hugo or George Orwell. Now it’s four cheese pizza and PS4 on all floors of the containment. Go and teach a lesson to the reclusive but rather Zen teenager when at his age we beat the countryside without a license on an old bike. Being 15 at the age of the coronavirus, it is already a life lesson bitch that calls for indulgence. So the other night when he was about to fry a bucket of industrial chicken sleeves, he was offered to fry poultry at home with chef Grégory Cuilleron’s attractive “crispy chicken and spicy carrot mousseline” recipe. the book What are we eating tonight ? (1) is very precious in these times when you have to cook twice a day between four walls. The teenager said yes, surely to please us because, of the two of us, he is probably the great sage in the era of containment.
For the chicken nuggets (4 people), you will need: 4 chicken fillets; 100 g unsweetened cornflakes; 8 heaped tablespoons of flour; 2 eggs ; grapeseed oil; salt and freshly ground pepper. For the muslin: one kilo of carrots, 1 pinch of coarse salt; 1 cardamom pod; 2 teaspoons of turmeric; 10 cl of white vinegar; half a teaspoon of cane sugar; 2 teaspoons chopped or powdered fresh ginger; 75 g of butter.
Prepare the muslin: wash and peel the carrots, cut them into rings and place them in a pan of cold water with the coarse salt. Bring to a boil, then lower the heat and cook until the carrots are cooked. In a saucepan, dry the cardamom seeds and the turmeric to dry; deglaze with the vinegar and add the sugar and ginger. Let steep off the heat. Mix the drained carrots and add the butter and the infused vinegar. Blend until you get a fine, smooth mash. Adjust the seasoning and keep warm in the pan.
Prepare the chicken nuggets: roughly mix the corn flakes and put them in a deep plate. Pour the flour into another deep plate. Break the eggs by separating the whites from the yolks. Beat the yolks and pour them into a third plate.
Cut the chicken fillets into strips, salt them and pepper them. Roll them in the flour, pat them to remove the excess, then dip them in the egg yolk. Drain and bread them in the cornflakes. Fry in a pan in grape seed oil at 160 degrees. Place them on paper towels and serve them with muslin.
(1) What are we eating tonight ? 80 menus for the days of the week by Grégory Cuilleron (ed. Hachette, 2018, 14.95 euros)