Classic Tartare Goujons with Chilli and Chorizo Spiked Nuts
Tartare sauce, crisp chorizo strips and toasted chilli peanuts.
Cook the goujons as directed.
Heat a sauté pan until hot. Add the peanuts, chilli powder and a pinch of salt and pepper to the pan.
Toss well and toast for a few minutes until the peanuts start to colour. Transfer to a bowl.
Cut the chorizo into strips and sauté until crisp. Pour over the peanuts.
Finely dice the cornichons and shallots and chop the capers.
Mix with the mayonnaise, chop the parsley and stir it through with a squeeze of lemon juice. Season to taste.
Serve the goujons with the tartare sauce and chorizo nuts and a sprinkle of chopped parsley.