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Essential Unsalted Dairy Butter250g
250gItem price
£2.00Price per unit
£8/kgThese are great eaten with just a squeeze of lemon, or if you fancy a dip alongside, see the Cook’s tip.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Melt the butter in a large frying pan over a medium heat, then add the onion and cook for 5 minutes to soften. Add the garlic and thyme, cook for 1 minute more, then stir in the mushrooms and chestnuts. Season and cook for 4-6 minutes, until any water released from the mushrooms has evaporated.
Stir in the breadcrumbs, porcini powder, ricotta and cheese. Season to taste, then stir in the egg. Set aside until cool enough to handle.
Roll the mixture into 20 golf ball-sized balls and place onto a parchment-lined baking tray. Oil your hands with a little olive oil if you find the mixture is sticking to them.
Drizzle the stuffing balls with the oil, then bake for 20-25 minutes, turning after 15 minutes, until golden. Serve immediately, with a scattering of lemon thyme and lemon wedges to squeeze over.
Make a quick, delicious dip for these by combining 200ml crème fraîche (or the remainder of the pot from the potato skins recipe) with 1-2 tbsp wholegrain mustard. Season and serve in a small bowl alongside.
Typical values per item when made using specific products in recipe
Energy | 360kJ/ 86kcals |
---|---|
Fat | 3.6g |
Saturated Fat | 2g |
Carbohydrates | 10g |
Sugars | 1.8g |
Fibre | 1.5g |
Protein | 2.8g |
Salt | 0.2g |
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