I&J BattercrispClassic

I&J Battercrisp Classic with a Cheese and Mushroom Sauce

Preparation Instructions

You'll need the following Ingredients

400 g Battercrisp Classic portions, cooked according to the preparation guide
40 g butter or margarine
40 g flour
400 ml heated milk
150 g mature cheddar cheese
2 ml mustard powder
100 g button mushrooms, cut into quarters and sautéed
15 g chopped fresh fennel

Preparation Method:

1. Melt the butter in a saucepan over a low heat.  Remove from the heat and add the flour.
2. Return to the heat and cook for 2 minutes, stirring continuously .
3. Gradually start adding the warm milk to the flour and butter mixture (roux), whisking continuously.
4. Once all the milk has been added, simmer over a low heat for 5 minutes (2 -3 minutes? If too long, can get thicker and burn-on)  Say:  Stir frequently
5. Remove from the heat and stir in cheese, mustard and mushrooms.  Season with salt and pepper.
6. Serve immediately with Battercrisp Classic portions and extra lemon wedges.

Product Preparation Guide

For best results cook directly from frozen.  All appliances vary in performance.  The following instructions are a guide only.

BAKE:
Place Battercrisp portions on a lightly greased baking tray. Bake in a preheated oven at 200 °C for 17 minutes.  Turn after 12 minutes.

PAN-FRY:
In a little preheated oil, over moderate heat for approximately 8-9 minutes.  Turn frequently.

DEEP-FRY:
At 170 °C for approximately 4-4½ minutes.