Bertie's Bit O’Blue
Bertie’s Bit O’Blue Chicken Kebab...
2 x Greek Flatbread
1/4 of a white cabbage
About 6 raw chicken goujons
100g ish Stilton cheese
Mrs Chips bought some Greek flatbreads, unsure of what she’d do with them so she created a yummy kebab with stuff we already had in the fridge. You can add whatever veg/salad you wish - we’re an onion free house here at Chippington Towers and tbh, with the CMF sauce, you don’t really need them!
What to do...
Pat dry the chicken goujons then sprinkle (sparingly) some BC salt & pepper seasoning over them then rub in.
Place the goujons on the grill - We used a lean mean grilling machine but they could be done in the oven/grill (although you won’t get that yummy charred outer on them).
Whilst the goujons cook, shred/grate the cabbage & carrot and slice some cucumber and set aside.
Now make your blue cheese sauce!
Make the roux sauce by melting butter in a pan, chuck in the flour and mix, once combined let that cook for a minute before adding the milk whilst whisking. Let that cook a few minutes before adding the Stilton.
Remove the chicken from the grill and keep warm in the oven.
Whack the flatbreads on the grilling machine (no need to wipe it clean) until ready.
Pile on the carrot/cabbage/cucumber then place the chicken on top then smother with BC Crazy Muddy Flipper Hot Pepper Sauce and the blue cheese sauce (unless you’re a wimp like Mrs Chippington and only put a few dabs of hot pepper sauce on).
You’re all done and it’s ready to get in your belly!!!