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Mini chive pikelets with mushrooms
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- 5 fresh chives, cut into quarters
- 20 g butter, plus extra for frying
- 140 g self-raising flour
- 1 pinch sea salt
- ¼ tsp bicarbonate of soda
- 180 g sour cream
- 125 g full cream milk
- 1 egg
- 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
- 4 sprigs fresh thyme, leaves only
- 2 spring onions/shallots (approx. 30 g), trimmed and cut into quarters
- 8 slices prosciutto (approx. 160 g), rind removed and cut into halves, or 4 shortcut bacon rashers (approx. 160 g), rind removed and cut into quarters
- 40 g olive oil
- 360 g button mushrooms, brushed clean and cut into slices
- 2 tsp tamari sauce (optional)
- 2 tbsp Dijon mustard
- ¼ tsp ground black pepper, to taste
- fresh chives, finely chopped, or micro herbs, for garnishing
- per 1 portion
- 249 kJ / 59 kcal
- 2.3 g
- 3 g
- 4 g
- Saturated Fat
- 1.9 g
- 0.4 g
- 192.3 mg
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