Coronation Chicken Rolls

Coronation Chicken Rolls

These rolls are synonymous with British summer picnics and garden parties.

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Prepare Ahead

The filling can be made 1 day in advance, then spooned on to the bridge rolls up to 1–2 hours before serving.


Instructions

  1. 1

    Heat the oil in a small pan and fry the shallot until softened but not browned. Add the curry paste, cook for 1 minute over a low heat, and then stir in the tomato purée and Worcestershire sauce. Remove from the heat and set aside to cool.


  2. 2

    Place the onion mixture, mayonnaise, and apricot halves in a food processor or blender and process until smooth and creamy. Transfer to a bowl and stir in the chicken. Cover and chill until needed.


  3. 3

    To serve, pile on to the bridge rolls and sprinkle with the chopped fresh parsley.


Ingredients

  • 1 tbsp Sunflower Oil
  • 1 Shallot, finely chopped
  • 1 tsp Curry Paste, either mild or hot, according to taste
  • 1 tbsp Tomato Purée
  • 1 dash Worcestershire Sauce,
  • 115g Mayonnaise
  • 6 Apricot Halves, canned in fruit juice, drained
  • 350g Cooked Chicken, chopped or shredded into small bite-size pieces
  • 8 Bridge Rolls, split and spread with butter or left plain as preferred
  • 2 tbsp Parsley, chopped

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: cooling

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

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