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Method:
1 Wash the mushrooms carefully in a colander.
2 Place the drained mushrooms into a plastic bag, add the flour and
shake to coat.
3 Dip the floured mushrooms a few at a time into the beaten egg and
then into the breadcrumbs.
4 Place all the mushrooms into the frying basket in a single layer.
Drizzle the oil over the mushrooms.
5 Preheat at 180ºC for 3 minutes.
6 Cook for 20 – 25 minutes at 180°C, turning the mushrooms over
after 12 minutes with a wooden spatula.
7 Serve with a dipping sauce made from 2 level tbsp natural yogurt,
2 level tbsp mayonnaise, 5g chopped fresh parsley, half a small
crushed clove of garlic and season with salt and pepper to taste.
Ingredients:
• 200g baby button mushrooms
• 3 level tbsp plain flour
• 1 medium egg, beaten
• 75g dried breadcrumbs
• 1½ tbsp sunflower oil
Breaded mushrooms
Preparation time: 10 minutes
S
erves: 4
Cooking time: 25 minutes
Method:
1 Cut the chicken into bite sized chunks with scissors.
2 Dip the chunks a few at a time first into flour, then the beaten egg
and then into the breadcrumbs. Set aside on a plate.
3 Place half the nuggets on a plate, drizzle over 2 tbsp olive oil and
turn them to coat. Refrigerate the second lot until needed.
4 Preheat at 190ºC for 3 minutes.
5 Cook the first batch at 190°C for 15- 20 minutes, turning over or
shaking the basket halfway through cooking.
6 Coat the remaining nuggets with the rest of the oil and repeat as
above.
7 Serve with tomato ketchup and side salad.
Ingredients:
• 500g chicken breast
• 4 level tbsp plain flour,
seasoned with salt and pepper
• 2 eggs, beaten
• 150g dried breadcrumbs
• 4 tbsp olive oil
Chicken nuggets
Serves: 4 – 6
Cooking time: 20 minutes
Preparation time: 10 minutes
Starters
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