We bet you’ve never thought of adding mushrooms to your chicken nuggets before? Well, Adam Liaw from MasterChef has created a delicious recipe featuring Aussie mushrooms to showcase the many ways they can be enjoyed.
Be careful, you may have a very strong desire for a nugget soon!
Mushroom and Chicken Nuggets with Southern BBQ Sauce
Serves: 40 nuggets
Preparation: 90 minutes
Kitchen in: 15 minutes
For the mushroom and chicken nuggets:
For the nugget dough:
For the smoked barbecue nugget sauce:
1. Combine mushrooms, chicken, egg and salt in a food processor and grind to a paste. Roll about a tablespoon of the mixture into a small ball, then press to flatten into a nugget shape on a baking sheet lined with parchment paper. Repeat for the rest of the mixture. Sprinkle with cornstarch and freeze for 30 minutes.
2. Combine all the ingredients for the nugget batter and whisk until smooth. Dip the nuggets in the batter and return to the baking sheet and freeze for another 1 hour. For the nugget sauce, mix all the ingredients together.
3. Heat the oil to 150°C and fry the nuggets for about 10 minutes. Set aside and let cool completely. Return the oil to 180°C and fry for another 2-3 minutes until golden and crispy. Serve with nugget sauce.
Adam has teamed up with Sydney’s Kingsmore Meats to create Mushroom Meatery, a delicious deli selling meat and mushrooms and it’s open until May 29, so get in quick! Find more recipes here.
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