Dec 4, 2018
Mushroom BBQ Chicken Bombs
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Directions
Preheat BBQ to high, or your oven to maximum temperature.
Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.
To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.
Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.
Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.
Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.
Wrap each meatball in the onion shell and wrap with a couple of slices of pancetta/bacon. Secure with a toothpick.
Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook the meatballs through, approximately 10 minutes. If using the oven, cook for 20 minutes on 180c
Serve on a plate, or use a paddlepop stick or toothpicks to make meatball lollipops.
Aug 22, 2018
Mushroom Butter Chicken Kiev
Ingredients
Mushroom Butter
200 g white cup mushrooms (1x punnet), cooked or raw
5 tbsp (75g) butter, room temperature
0.25 lemon, juiced. Save the rest for garnish
2 garlic cloves
Salt and pepper
Chicken Kiev
3 large chicken breasts, skinless
1 tbsp paprika
1 cup plain flour
2 panko crumbs
3 eggs, lightly beaten
Light olive oil for shallow frying
Salt and pepper for seasoning
Directions
In a small food processor, combine all of the mushroom butter ingredients and pulse until they combine into a smooth paste. This is your mushroom butter. Set aside on the bench until step 3.
To make the kiev, slice the breast, lengthwise, in two equal sized halves. Using a smaller knife cut a little pocket sideways (trying to not cut through the chicken) as deep as you can into each half.
In the pocket, place a large tbsp of the mushroom butter and flatten with your hand trying to spread internally as much as possible. Keep the pocket closed using the butter as glue, then season the breast carefully with salt, pepper and paprika.
Use the 1,2,3 breading technique: plate one with 1 cup of flour, plate two with 2 cups of panko and plate three with 3 eggs.
Dredge the breast first in the flour, shaking off any excess, then dip into the eggs. Drip any excess onto a plate and then dunk the breast into the breadcrumbs, squeezing the panko against the breast and making sure it is fully covered and perfectly coated.
In a large frying pan, add enough olive oil to shallow fry the chicken. Cook in separate batches three at a time, 3 minutes per side till golden brown. Allow the chicken to rest on a paper towel for 2 minutes before serving.
Oct 3, 2017
Chicken and Mushroom Pie
Ingredients
1 tbsp olive oil
500g chicken thigh fillets, trimmed, cut into 3cm cubes
2 x 250g punnets Swiss Brown Mushrooms, cleaned, trimmed, thickly sliced
50g butter
35g (1/4 cup) plain flour
1½ tsp mixed spice
500ml (2 cups) milk
1 cup frozen peas
2 sheets puff pastry, thawed in the fridge
1 egg yolk
Salt and pepper, to season
Directions
Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside.
Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly.
Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2L baking dish.
Stir the frozen peas through the pie filling mixture to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the centre of the pie to allow the steam to escape.
Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.
Jul 11, 2017
Black Skin Roasted Mushroom Chicken
Ingredients
1 large chicken
20g unsalted butter, softened
400g Swiss Brown Mushrooms, quartered
3 sprigs thyme, leaves picked
1 tsp Spanish smoky paprika
2 Portobello Mushrooms
1 tbsp olive oil
2 fresh chorizo sausages, diced
4 medium Flat Mushrooms, chopped
4 spring onions, chopped
1 bunch baby beets, washed, halved (golden and purple)
1 bunch Dutch carrots, washed, trimmed (purple, yellow, orange)
1 bunch spring onions, trimmed
2 bulbs baby fennel, quartered
Directions
Preheat oven to 180°C (allow 30 minutes cooking per 500g of chicken).
Blend the butter, Swiss brown mushrooms and thyme in a food processor and season generously with salt and pepper.
Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs.
Push the butter under the skin and work the butter as far down under the skin as possible.
Sprinkle the paprika over the skin and rub until evenly coated.
For the stuffing, heat the olive oil in a large frying pan over medium high heat.
Add the chorizo, flat mushrooms and spring onion and cook for 2 minutes, stirring regularly.
Season to taste and remove from the heat.
Push one of the Portobello Mushrooms and chorizo mixture firmly into the cavity inside the chicken, creating pressure so they roast with the chicken juices.
Close up the cavity with the other Portobello Mushroom.
Chop the veggies and place into the base of a baking tray.
Season the veggies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
Cook the veggies together with the chicken.
Remove from the oven and serve with stuffing and veggies.
May 31, 2016
One-Pot Chicken & Mushroom Casserole
Ingredients
1 tablespoon plain flour
8 chicken thigh cutlets (bone in)
1 tablespoon olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 carrots, peeled, halved lengthways and sliced
2 stalks celery, trimmed and sliced
300g button Swiss brown mushrooms
1½cups chicken stock
3 sprigs fresh thyme
2 teaspoons cornflour
1 cup frozen green peas
Mashed potatoes, steamed rice or couscous, to serve
Directions
Place flour into a large snap-lock bag. Season. Add chicken and toss to lightly coat in flour.
Heat oil in large ovenproof pan over a medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Add onion, garlic, carrots and celery to pan. Cook, stirring often, over medium heat for 4-5 minutes until onion softens. Stir in mushrooms. Cook, stirring occasionally, for 2-3 minutes until slightly softened.
Stir in stock. Return chicken to pan. Add thyme. Bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook for 15 minutes or until chicken is just cooked through. Mix cornflour with 2 tsp water in a cup until smooth. Stir cornflour mixture into chicken mixture. Cook for 1 minute or until thickened. Stir in peas and cook for 2 minutes. Serve with mashed potatoes, rice or couscous.
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