Aioli

• 2 eggs
• pinch of salt
• mustard powder
• olive oil
• mint leaves
• lemon juice

Devilled flour coating

• flour
• cayenne pepper
• mustard powder
• salt

To cook

• groundnut oil

Aioli

1. To start, mix two egg yolks, a pinch of salt and mustard powder in a bowl.
2. Slowly add medium olive oil before chopping up garlic and adding it to the mixture.
3. Finish it off by adding some chopped mint leaves and lemon juice.

The meat

1. It is essential to soak the meat in boiling water and salt first for the membrane around the meat to come off easily.
2. Take the membrane away from each piece of meat and put to one side.

Devilled flour

1. Place the plain flour, enough cayenne pepper, mustard powder and salt in a bowl and give it a good mix.
2. Using your hands - Give the nuggets a good coating of the devilled flour and shake them in the mixture.

To cook

1. Heat the groundnut oil on high heat in a frying pan or the fire. Place the nuggets in the oil and cook each side for 1-2 minutes until crispy crispy.
2. Drain any excess oil before frying the remaining pieces.
3. Serve the nuggets with a pot of aioli and a good pinch of salt.

Originally featured on Bwyd Epic Chris.

Recipe by Chris Roberts.

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