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Extra resources for 60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient
Spoon stuﬃng into neck cavity then fold skin back into position. Fold wing tips over neck and secure with a metal skewer. • Place chicken in a roasting tin and brush with oil. Roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally, until chicken is tender and juices run clear when thickest part of thigh is pierced with metal skewer. Remove chicken and place on a heatproof (ﬂameproof ) serving dish. Reserve juices from roasting tin. • Lower oven temperature to 110°C (225°F).
Stir in mushrooms. Season to taste with salt and pepper then refrigerate. 5-cm ( / -in) thickness on a 1 4 lightly ﬂoured work surface. Using a round pastry cutter or the rim of a glass, cut out 24 circles about 9-cm (31/2 -in) in diameter. • Place 1 tsp mushroom and cheese mixture onto one half of each circle, taking care not to overﬁll pastry circles or they will be very diﬃcult to seal. Fold into half-moon shapes, wet edges with water and press ﬁrmly down to seal. Repeat until all ﬁlling is used.
S N AC K S & A P P E T I S E R S • Heat oil in a pan and sauté ginger, garlic and spring onions until fragrant and brown. Add minced shiitake mushrooms and cook until soft. Drain and set aside. • Mix pork and egg white together. Add sautéed mushroom mixture, wood ear fungus and season with wine, soy sauce and pepper. Divide pork mixture into 16 portions. • Spoon a portion of pork mixture onto a siew mai skin and bring the edges up to make an open top dumpling. Repeat to make 15 more dumplings. Arrange dumplings on a steaming plate.