Looking just like little tumbleweeds, Nigel Haworth's deep-fried mushroom canapés make a perfect snack or elegant party nibble. If you can't find kataifi pastry for the coating, you can use shredded filo pastry instead.
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Preheat the oven to 160°C/gas mark 3
Coat the garlic bulb in a generous drizzle of oil and wrap it tightly in foil. Place the foil parcel on a baking tray and bake in the oven for 40 minutes, until the garlic has completely softened
1 bulb of garlic
Remove from the oven and leave to cool a little before opening the bulb and removing each individual garlic clove from its skin. Pass the roasted garlic cloves through a fine sieve to form a paste
In a hot pan add a small amount of oil, add the shallots and mushrooms, cover tightly with cling film and sweat for 4–5 minutes until soft. Keep shaking the pan during this time
200g of shallots, finely diced
450g of mixed wild mushrooms, washed and chopped
Once cooked, remove from the heat and place the mushrooms in a colander. Drain for 5–10 minutes to remove any excess liquid
Place the mushrooms in a bowl and add the cream cheese, 50g of the roast garlic (reserving the rest for the dip) and shredded wild garlic. Season to taste with lemon juice and salt
60g of cream cheese
80g of wild garlic, shredded, or chopped garlic chives
Form the mixture into 8g balls and dredge through flour and egg wash before wrapping in the katafi pastry. Leave to set in the fridge for 30 minutes before cooking
flour, for dusting
2 eggs, beaten
kataifi pastry, 1 box
Meanwhile, make the sage dip by mixing together the mayonnaise, chopped sage, lemon juice and crème fraîche with 10g of the reserved roasted garlic. Season to taste with salt and reserve in the fridge until ready to serve
100g of crème fraîche
200g of mayonnaise
1 tsp chopped sage
2 tbsp of lemon juice
Preheat the deep-fryer to 180°C
Deep fry the balls for 2–3 minutes until golden brown and crispy. Drain any excess oil on kitchen towel, then serve with the sage dip on the side
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