Simple Way to Prepare Jamie Oliver Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spiced breaded puffball mushroom with chickpeas, chorizo & feta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook spiced breaded puffball mushroom with chickpeas, chorizo & feta using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:

1. Take For the mushroom cutlets:
2. Make ready 3 large 1 inch slices of giant puffball mushroom,
3. Prepare 1 medium egg, beaten,
4. Take 2 tbsp white breadcrumbs,
5. Get 1 pinch smoked paprika,
6. Prepare 1/2 tsp tumeric,
7. Get 1 small pinch of chilli flakes,
8. Make ready 1 tsp dried oregano,
9. Take Sea salt flakes and pepper to season,
10. Prepare Extra virgin olive oil for frying
11. Get For the remainder:
12. Make ready 40 g sliced chorizo,
13. Get 1 medium egg,
14. Make ready 150 g drained tinned chickpeas,
15. Take 30 g organic feta cheese
16. Make ready 1 large clove garlic, sliced finely
17. Prepare Garnish:
18. Make ready Dried or fresh chives

Instructions to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:

1. Slice the giant puffball into round cutlets about 1 inch thick, then using a large cookie cutter cut into three neat disks (optional for best presentation). Take the breadcrumbs and add them to a bowl along with all of the dried spices, herbs, salt and pepper in the cutlets section of the recipe list. Mix together then scatter evenly over a plate.
2. Heat up a large frying pan and drizzle in a good amount of olive oil. Once hot dredge the puffball cutlets first in the beaten egg mixture then into the breadcrumbs until coated then fry them, in batches until golden and crisp on each side. Whilst they are cooking in a separate small frying pan begin to fry your egg. Remove the cutlets from the pan once golden and crisp and leave upon some kitchen towel to remove the excess oil.
3. Add the sliced chorizo and chickpeas into the frying pan you had the cutlets in and season with salt and pepper then gently fry using the same olive oil. Once the chorizo is just becoming crisp on the edges add the sliced garlic and fry for around 20 seconds until fragrant and crisp but not burnt. Remove the frying pan from the heat.
4. First plate up the mushroom cutlets, then place on the fried egg. Lastly spoon over the chorizo, garlic and chickpeas then garnish with chives. Enjoy! :)

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