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Method:
1Wash the mushrooms carefully in a colander.
2Place the drained mushrooms into a plastic bag, add the flour and
shake to coat.
3Dip the floured mushrooms a few at a time into the beaten egg and
then into the breadcrumbs.
4Place all the mushrooms into the frying basket in a single layer.
Drizzle the oil over the mushrooms.
5Preheat at 180ºC for 3 minutes.
6Cook for 20 – 25 minutes at 180°C, turning the mushrooms over
after 12 minutes with a wooden spatula.
7Serve 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
Serves: 4
Cooking time: 25 minutes
Method:
1Cut the chicken into bite sized chunks with scissors.
2Dip the chunks a few at a time first into flour, then the beaten egg
and then into the breadcrumbs. Set aside on a plate.
3Place half the nuggets on a plate, drizzle over 2 tbsp olive oil and
turn them to coat. Refrigerate the second lot until needed.
4Preheat at 190ºC for 3 minutes.
5Cook the first batch at 190°C for 15- 20 minutes, turning over or
shaking the basket halfway through cooking.
6Coat the remaining nuggets with the rest of the oil and repeat as
above.
7Serve 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
