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Mushroom and Chicken Meatballs with Marrow Pasta
10ml olive oil
350g Button mushrooms, finely chopped
2 skinless and boneless chicken breasts
1 handful chives, finely chopped
125ml dried breadcrumbs
1 red onion, finely chopped
4-6 baby marrows
sweet chilli sauce
½ punnet Baby Button mushrooms, halved and sautéed
1 Heat the olive oil and sauté the mushrooms until golden, set aside
2 Use a large chef’s knife to finely chop the chicken until it resembles a very rough mince consistency.
3 Transfer the mushrooms into a bowl and add the chicken, chives, breadcrumbs, egg, red onion, and season with salt and pepper. Mix together well and form the meatballs to your preferred size. Place the meatballs onto a baking tray and brush with a little olive oil. Bake in a preheated 180°C oven for 10 – 12 minutes, depending on size.
4 Make the marrow pasta by finely slicing the marrows lengthways, either using a sharp knife or mandolin slicer, then slice them again to form long thin strips of marrow – try to avoid the centre where the seeds are. Place the marrow into a pot of simmering salted water and allow to simmer for just over a minute or until the marrow is tender. Immediately pour off the hot water and run cool water over the marrow. Just before serving, pour off the cool water and heat the marrow up in the pot.
5 To serve, place the heated marrow onto serving plates, top with the meatballs and serve with micro leaves, sweet chilli sauce and the halved Baby Button mushrooms.
Cook’s tip: You can shallow fry the meatballs if you prefer.