Day 3

Janes Blog Nov 17_10110
Chicken Goujons with loaded skins and salad • Photo by


Day 3 of this young family budget challenge and I’ve put in a few delicious treats to keep everyone happy, Sticking to the royal theme I’ve added Princess Louise cake slices rumoured to have been created for Queen Victoria’s daughter.

Day 3
Porridge or toast

Pea and mint soup or
Egg and cress sandwiches

Chicken Goujons with loaded potato skins and salad

Louise cake slices, fruit

Breaded Chicken Goujons with loaded skins and salad

Makes 4 Servings

Ingredients for the chicken Goujons

Approx 260g chicken pieces
2 tablespoons of plain flour
1/2 teaspoon Cajun seasoning
1 egg
4 slices of bread crusts
Pinch of salt and pepper
Olive oil

Ingredients for the loaded potato skin

4 medium potatoes
100g of grated cheese
1/2 onion finely chopped
1/4 teaspoon of Dijon or wholegrain mustard

Ingredients for the salad

1 baby gem lettuce cut into chunks,
2 inches of cucumber sliced and cut into chunks
A few snips of cress
1 carrot thinly sliced with a peeler
A handful of tomatoes cut in to chunks

Method for the loaded potato skin

Cook the potatoes in the oven at 190°C for about 30-40 minutes until soft when you squeeze them. You can start them off in a microwave first to save a bit of time.

While the potatoes are cooking prepare your chicken as below.

You can also now get the potato fillings ready by gently softening the onion in a little oil for about 5 minutes then leave to cool.

Carefully take the potatoes out of the oven and slice in half to let them cool a little. Then scoop out the middle and mash this in a bowl with the onion mixture, mustard and salt and pepper.

While you are doing this the chicken could be cooking, which can then you can move it to the bottom of the oven when you grill the potatoes.

Place the skins open side up and cook for a further 4-5 minutes until they harden slightly. Meanwhile using 3/4 the cheese, mix this in the bowl with the mashed potato.

Take the hardened skins out of the oven and turn on the grill. Then fill each of the potatoes with the mixture and top with the rest of the grated cheese. Grill for a few minutes until the cheese starts to melt and turn golden.

Method for the chicken bites

Preheat the oven to 190°C or Gas Mark 4

In a bowl mix the Cajun seasoning with some plain flour and pinch of salt and pepper, then transfer to a clean freezer bag.

Add the chicken pieces and shake until the chicken is coated.

In a food processor blitz the bread then add a good lug of olive oil until you have fine bread crumbs.

In one bowl beat an egg with a touch of water, in another bowl add the bread crumb mixture.

Firstly one by one dip the coated chicken pieces in the egg mixture then the bread crumbs and place on a oiled baking tray. Pat the crumb mixture on to the chicken if it’s not sticking.

Cook in the oven for about 20-25 minutes until cooked through.

When the chicken is cooked, serve with the loaded potato skins and the fresh salad.

Pea and mint soup • Photo by

Pea & mint soup

4 servings


1 medium carrot diced
1 medium onion diced
500g of frozen peas
Handful of fresh mint leaves from the garden
Pinch of salt and pepper
1 vegetable stock cube and 1 litre of water
or 1 litre homemade vegetable stock
Tablespoon of olive oil


Heat the oil and add the vegetables, cooking on a medium heat for 15 minutes until just starting to turn golden.

Add the heated stock and the peas and simmer until soft for about 10 minutes

When the peas are cooked add the mint and whizz with a hand blender until smooth.

Season to taste.

Janes Book Session 2_4302
Louise cake • Photo by

Princess Louise cake slices

These Louise cake slices are popular in New Zealand, but originally are rumoured to have been created for Queen Victoria’s daughter, Princess Louises’ wedding to the duke of Argyll, but likely brought to New Zealand by British settlers since.
Makes 10-12 slices

Ingredients for the slices

125g of soft butter
80g of caster sugar
150g of plain flour
1 teaspoon of baking powder
2 egg yolks
200g of raspberry or strawberry jam

Ingredients for the topping

115g of caster sugar
2 egg whites
85g of desiccated coconut


Line a 18 x 28cm slice tin with baking paper. Make sure to leave paper hanging over the edge to help you remove it from the tin.

Preheat your oven to 180°C.

Mix the butter and sugar together, then the flour and baking powder in a bowl with a spoon not a whisk.

Now add the egg yolk and stir until you have a soft dough.

Spoon the dough into the tray and smooth the surface right out to the edges.

Place the tray in the oven and bake for 12-15 minutes until the base has turned golden brown. Remove from the oven and allow to cool for 10 minutes.

Spread the jam on to the slice then make the topping.

To make the topping, whisk the egg whites until they become glossier and form stiff peaks.

Fold the eggs carefully into the sugar and coconut mixture.

Then spread this over the jam layer.

Place the slice tray back into the oven to bake for about
25 minutes until the top turns golden brown.

Allow the slice to cool in the tin before carefully taking it out and cutting into pieces.