Mushroom and chicken nuggets with Southern barbecue sauce

1 cup cornstarch

approx. 1-litre vegetable oil, for deep frying

Mushroom and chicken nuggets

250 g button mushrooms, halved

2 chicken breasts, diced

1 egg

1 tbsp salt

Nugget batter

1 egg

1 cup water

¾ cup self-raising flour

¼ cup cornstarch

1 tbsp curry powder

1 tbsp mayonnaise

1 tbsp American mustard

Smoky barbecue nugget sauce

½ cup tomato sauce cup ketchup

1 tbsp Worcestershire sauce

1 tbsp honey

1 tbsp malt vinegar

1 tbsp American mustard

1 tbsp smoked paprika

Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.

Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.

Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.

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Mushroom and chicken nuggets with Southern barbecue sauce