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Taste Blog



Chicken Pops with Ballymaloe Relish

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Our Chicken Pops are the perfect healthy option for a child’s party or a tasty snack! Presenting food in this way encourages kids to eat, developing their taste buds. This recipe can be cooked in batches, prepare the mixture, keep it in the fridge or freezer and use as required as this recipe makes 30 Chicken Pops.

Servings:  30 Pops

Ingredients

  • 200 g raw skinned chicken diced
  • 1 free range egg
  • 2 cloves garlic mashed or finely grated
  • 1 medium Onion roughly chopped
  • 1 tbsp Ballymaloe Smooth Relish
  • 1 tsp tarragon chopped
  • 100 g breadcrumbs
  • salt and freshly ground black pepper
  • butter and olive oil for frying
To serve:
  • lolly pop sticks, skewer or cocktail sticks work ensure they are not sharp
  • a ramekin Ballymaloe Smooth Relish
  • cherry tomatoes to nibble on

Instructions

  1. Place all the ingredients, except the bread crumbs in a food processor and blend until the mixture turns into a runny paste, this may take 1-2 minutes.
  2. Then add most of the breadcrumbs and blend again briefly. You want the breadcrumbs to soak up the excess moisture from the egg, so the mixture is just firm enough to roll into little balls in the palm of your hand.
  3. Roll small pieces (12 grams) of the mixture between your two hands, one at a time, into lolly pop sized balls.
  4. Melt a little butter in a frying pan over a low to medium heat with a splash of olive oil. Cook the balls for 5-7 minutes on a medium heat, swirling the pan continuously until golden on the outside and cooked through.
  5. Leave the Chicken Pops cool a little before assembling like a lolly pop on the end of a small skewer or cocktail stick. Serve with a ramekin of Ballymaloe Smooth Relish and cherry tomatoes. Enjoy!
  6. Tip: You can roll the mixture into chicken koftas for the older kids and serve in a wrap or pitta bread with salad…delicious! Chives or parsley can be used as a substitute to tarragon.
  7. Mummy suggestion: Get your kids to help with rolling the pops.


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