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Inverted Bird’s Nest Linguine




1x 375g packet Pangkarra Wholegrain Linguine

300g chestnut mushrooms (roughly chopped)

6 stems spring onion (roughly chopped)

¼ cup sage (roughly chopped)

2cloves garlic (crushed)

600ml light thickened cream

Drizzle of truffle oil

50g butter

800g chicken mince

2 tbspons thyme (leaves only)

2 eggs (separated into whites and yolks)

2 slices of seeded bread (crumbed into bread crumbs)

Pinch of ground black pepper

Pinch of salt




Pre-heat the oven to 190 - 200 degrees and boil a pot of water with a drizzle of bran/grapeseed oil.

With your hands mix the chicken mince, thyme, egg whites, bread crumbs and a pinch of pepper in a bowl until well combined and not too wet. Grease four heat proof bowls or large ramekins (approx 15cm diameter) with oil or butter.

Divide the mince mixture amongst the bowls and smooth into a bowl shape (1cm thick). Place the bowls in the oven and bake for 15 minutes or until browned. While the bowls are baking place the linguine in the boiling water and cook until al dente.

Heat a frypan over medium-high heat. Add the butter, truffle oil, chestnut mushrooms and half of the sage to the pan. Fry the mushrooms until they are golden in colour. Reduce the heat to medium, add the spring onion, garlic and pepper and cook for 5 minutes.

Increase the heat to high, add the cream and stir to mix through. Once the cream sauce has thickened slightly, turn the heat off. Add the egg yolks, remaining sage and linguine and combine well. Take the chicken nests out of the oven, remove from the oven proof bowls and place on a plate. Using tongs serve the mushroom and sage linguine into the bowls.

Swiss brown mushrooms can be used instead of or in addition to the chestnut mushrooms.

Serves 4.


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