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Coronation Chicken Rolls
Coronation Chicken Rolls
These rolls are synonymous with British summer picnics and garden parties.
Printable version A4 | A5 | Index card
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
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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.
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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.
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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
- Preparation time:
- Cooking time:
- Other time: cooling
Recipe shopping list
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10 products
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Life
5+* Product life guaranteed for 5 days including delivery day, with an average of 8 days.
Shallots Waitrose 400g
£1.19
Price per kg: £2.98
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Life
3+* Product life guaranteed for 3 days including delivery day, with an average of 4 days.
Flat Leaf Parsley Waitrose 25g
89p
Price per 10g: 36p
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1m+* Product life guaranteed for more than 1 month
Ocado Double Concentrated Italian Tomato Puree 200g
42p
Price per 100g: 21p
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White Finger Rolls essential Waitrose 6 per pack
65p
Price each: 11p
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80p
Price per litre: £1.60
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
http://www.dorlingkindersley-uk.co.uk/
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