If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise
Mushroom Sauce
40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream
Method
1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.
2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.
3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min”s each side, turning once only.
4. Remove from pan & keep warm while preparing sauce.
Sauce
1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min’s or until soft and slightly browned.
2. Add spring onions and cook a couple of Min’s more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.
I served mine over parsnip mash topped with spinach and caramelized onion.
All photos taken by me unless otherwise stated.
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