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Healthy, hearty, winter warmer recipes

16th November 2009 Print
Oaty chicken goujons and sweet chilli salsa

Try some new recipe ideas that will warm you up and keep you going in these colder months. These recipes are healthy and inspiring and full of the natural goodness of oats that will sustain you through chilly weather without piling on the pounds.  They are also ideal if you want hot food with some fibre and wholegrain carbohydrate content to share with family and friends.


“Foods that provide slow release carbohydrate, like nairn’s oatcakes, are the perfect choice in the winter months because their carbohydrate is converted into glucose gradually which helps to provide fuel for the brain and keeps blood glucose levels stable,” says dietician and nutritionist Fiona Hunter. “If you don’t refuel properly blood glucose levels are more likely to take a nose dive which can impair your ability to concentrate and leave you feeling hungry and distracted.”


With these recipe ideas, winter can feel a little warmer:



Serves: 4

Preparation time: 12-15 minutes    

Cooking time: 15-20 minutes

Calories per portion: 306                 

Fat content per portion: 17.3g


For the Salsa:


100g/4oz ripe tomatoes

1 red chilli, deseeded and finely chopped

2 spring onions, trimmed and finely chopped

1 small ripe avocado

Grated rind and juice of 1 ripe lime

1 tsp of clear honey to taste

1 tbsp freshly chopped coriander


For the Goujons:


350g/12oz boneless, skinless chicken breast fillets

2 tbsp plain flour

100g/4oz nairn’s Fine Milled Oatcakes

1 tsp chilli powder to taste

1 large egg, beaten

1 tbsp olive oil for drizzling

Fresh coriander sprigs to garnish




1. Preheat the oven to 190°C, (fan oven 170°C), Gas Mark 5, 10 minutes before cooking. 

2. Mix all the ingredients together for the Salsa, cover and leave for flavours to develop while preparing the cooking of the Goujons.

3. Lightly rinse the chicken breast, pat dry and cut into long, thin strips. 

4. Place the oatcakes in a food processor and whiz until crushed.  Add the chilli powder and whiz for 10 seconds, then place on a large plate or in a polythene bag.                

5. Place the flour on a separate plate and the egg in a shallow bowl.  Roll the chicken strips in the flour, then dip in the egg, allowing any excess to drip back into the bowl.  Roll in the crushed oatcakes until thoroughly coated.

6. Place on a non-stick baking tray and drizzle with the oil. Cook in the preheated oven for 15-20 minutes or until thoroughly cooked and the coating is crisp and golden. 

7. Stir the prepared Salsa and garnish with fresh coriander sprigs and serve with the Goujons and salad leaves.


Cooks tip: Try using different flavours to coat the Goujons like nairn’s Cheese Oatcakes or nairn’s Organic Herb Oatcakes with Pumpkin Seeds.



Serves: 4

Preparation time: 10 minutes (plus soaking and marinating time)

Cooking time: 12-15 minutes

Calories per portion: 273        

Fat content per portion: 14.4g


For the Kebabs (2 per person):


8 wooden kebab sticks, soaked in water for 30 mins

175g/6oz fresh salmon, skinned

175g/6oz fresh white firm fish fillet, monkfish or cod

1 tbsp clear honey, warmed

2 tbsp light soy sauce

1 tsp Thai fish sauce (optional)

1 red pepper, deseeded

1 yellow pepper, deseeded

2 courgettes about 300g/10oz in weight, trimmed

75g/3oz nairn’s Cheese Oatcakes

1 tbsp sunflower oil


For the Lime & Coriander Cream:


4 tbsp fromage frais

2 tsp finely grated lime rind, preferably unwaxed

1 tbsp freshly chopped coriander

Lime wedges to garnish   

Tomato, olive and rice salad to serve




1. Preheat the grill and line the grill rack with tinfoil.

2. Remove any fine bones from the fish.  Lightly rinse and pat dry and cut into bite size pieces.

3. Place the fish into a shallow dish.  Blend the honey, soy and fish sauce together and pour over the fish.  Cover and leave to marinate in the refrigerator for 30 minutes, spooning the marinade over the fish occasionally.

4. Cut the peppers and courgette into similar sized pieces and reserve.  Finely crush the oatcakes and place in a polythene bag.

5. When ready to cook, drain the fish and place a few pieces in the polythene bag. Shake gently until thoroughly coated.  Remove and reserve.  Repeat until all the fish is coated.

6. Thread the fish and vegetables alternately on the kebab sticks.  Wrap a small piece of tinfoil round the stick ends to prevent them from burning and place on the foil lined grill rack.  Drizzle with a little oil, then cook under the preheated grill for 12-15 minutes or until cooked.  Turn the kebabs frequently during cooking.

7. Meanwhile, blend the fromage frais with lime rind and chopped coriander.  Place in a small dish. Serve the kebabs with the cream garnished with lime wedges and serve with the tomato, olive and rice salad.


Cooks tip: Add a little finely grated lime rind to the oatcakes before coating the fish.  Alternatively, add a little freshly chopped chilli to the marinade and 1 tsp hot chilli powder to the oatcakes for a spicier kebab.                                                                    


Varieties of nairn’s oatcakes priced from 89p, oat biscuits and oat bakes (the healthy alternative to crisps) are widely available in leading supermarkets, independent grocers and health stores around the UK.


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Oaty chicken goujons and sweet chilli salsa Oat crumb fish kebabs with lime and coriander cream