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Chicken Lollipops

  • 2 Free range chicken drumsticks (French trimmed, keeping skin in one piece)
  • Flour 57 g
  • Eggs 2 pc
  • Vegetable oil (as needed for deep frying)

Mushroom Mousse

  • Leeks (finely sliced) 50 g
  • 1 Clove garlic (sliced)
  • 200 g Brown mushrooms (roughly chopped)
  • Butter 30 ml
  • Hazelnut oil 35 ml
  • Fresh thyme leaves 14 g
  • Cream 450 ml
  • Agar agar 7.5 ml
  • 2 Extra large leeks (10cm of white parts only)

Mushroom

Hazelnut Sauce

  • Leeks (finely sliced)
  • Celery (finely sliced) 20 g
  • Hazelnut oil
  • Hazelnuts 86 g
  • 150 ml Organic chicken stock
  • Cream
  • Salt and white pepper to taste
  • Edible flowers for decoration
  1. Chicken Lollipops

    • Gently push down the chicken meat and skin to create a lollipop. Season with 1 tablespoonRobertsons Steak &Chops Spice, then wrap in cling wrap and tin foil.
    • Steam for 10 min. Cool before unwrapping. Pat dry and leave uncovered in the fridge an hour.
    • Mix flour and tablespoon ofRobertsons Steak &Chops Spice. Whisk eggs in a separate bowl and dip chicken lollipop into the flour mixture. Repeat dipping process to double coat. Deep fry in vegetable oil over medium high heat for 6 – 8 min until well browned and cooked. Place on kitchen towel until ready to serve.
  2. Mushroom Mousse

    • Fry leeks, garlic and mushrooms in butter and hazelnut oil for 4 – 5 min, then add thyme, cream and agar agar and simmer for 2 min. Blend until smooth. Allow to cool slightly.
    • Take large leek whites and push out the middles so that last outer layers remain. Place vertically on 2 pieces of foil. Fill the leek ‘cannelloni’ with the mushroom mousse. Place in fridge to set.
    • Just before serving, steam the ‘cannellonis’ for 4 min.
  3. Mushroom

    • Fry the large brown mushroom in butter and hazelnut oil for 2 min on each side, place onto kitchen towel. Sprinkle withRobertsons Steak & ChopsSpice.
  4. Hazelnut Sauce

    • Fry leeks and celery in hazelnut oil for 3 min, add hazelnuts and chicken stock and fry until the stock is almost reduced. Add cream and simmer for another 2 min. Allow to cool then blend for 30 seconds. Sieve and set aside.
    • Finely slice the leek innards (remaining from Mushroom Mousse step) and deep fry in oil until crisp. Drain on kitchen towel.

    To Plate:

    • Place the “cannelloni” on the plate, followed by the large brown mushroom. Balance the chicken lollipop inside the large brown mushroom, drizzle with hazelnut sauce and top with fried leeks and toasted hazelnuts.
    • Garnish with edible flowers and deep fried leeks.