Our April issue is on sale now and it’s filled with plenty of delicious recipes to whip up today, from our delicious fudge chocolate cake brownies from the cover to our make me now hot cross bun zuccotto! Or, try our delicious deluxe chicken ciabatta now!
Deluxe herbed chicken ciabatta with fried paprika onion stack
Ingredients
- 150g spreadable salted butter at room temp
- White bread or good quality ciabatta rolls
Chicken filling
- Juice of half lemon,
- ½ bunch dill fronds picked and lightly chopped so it still fluffy
- 1\4 bunch parsley leaves, finely chiffonaded
- 250g thick master mayonnaise
- 150g yoghurt
- 2 1\2 tsp green Tabasco
- 1 1\2 tsp salt flakes
- 1 tsp ground white pepper
- 4 spring onions white part finely sliced in rounds
- 1 chicken roasted, meat removed form the bones and shredded with half the skin.
- 4 inner yellow celery heart stalks, finely diced
- 20 small inner yellow celery leaves, torn
- 1/2 bunch watercress picked, half for filling, half for garnish
Onion rings
- 4 brown onions, peeled and cut into 3cm slices and rings separated
- 1 cup plain flour
- 2 egg yolks, lightly whisked
Method
- Soak the onion rings in buttermilk (to make soured milk see below) for 15-60minutes. When read to cook, add 2 egg yolks and stir through the mil. Remove rings from the milk into a plate with the flour and dust generously with flour.
- To make the chicken mix start by making a dressing. Add the mayo, yoghurt, tobacco, lemon juice, salt and pepper and spring onion into a bowl and mix. Fold in the shredded chicken and chopped watercress celery and herbs and celery leaves, combine well and set aside. Taste and balance for seasoning.
- Butter bread or rolls and fill with chicken mix. Garnish with extra watercress.
- Preheat the oil 180C in a deep fryer or high sided fry pan with about 8 cm of oil.
- Fry for about 2-3 minutes until golden, remove from oil and drain on paper towel.
- Dust with salt and paprika
- Serve the rolls with with a stack of fried onions on the side of skewer through the top of the roll.
For more delicious recipes, pick up a copy of our April issue in selected newsagents and supermarkets or buy online here today!
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