Chicken Waldorf Sandwiches

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These little sandwiches are perfect for afternoon teas, picnics and barbeques, or even just to take for lunch. I promised a friend I would bring something to her house when I visited this afternoon but I didn’t know what and it only occurred to me JUST before I had to get ready and go… sandwiches with leftover roast chicken. They are really easy to make with very minimal ingredients and are REALLY delicious! The whole plate was gone within minutes.

Chicken Waldorf Sandwiches

Makes 16 small sandwiches

  • 1 chicken breast from a leftover roast, chopped
  • 2 sticks celery, finely chopped
  • 1/4 apple, finely chopped (I used a Royal Gala for colour)
  • 4 large walnuts, chopped
  • 2 TBS whole-egg mayonnaise
  • Salt and Pepper
  • 8 Slices of bread

Just mix together all the ingredients and fill the bread to make sandwiches. Carefully cut off the crusts with a serrated bread knife and then cut into 4 diagonally to make triangles. This recipe is very easily adaptable for different tastes, especially if you want a little bit more apple or celery.

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Malaysian Spicy Fried Chicken

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This dish is one of my childhood favourites! It’s easy and it doesn’t have many ingredients to make it delicious. I have to be honest, it wasn’t quite like my Mum’s – the onions need to be cooked a little longer so they begin to caramelise; it gives the dish another depth of flavour. I really love how simple it is to put together, and there is a squeeze of fresh lemon juice that just makes it even more amazing. There isn’t much to it which makes it pretty healthy if you don’t go overboard on the rice. I used chicken thigh cutlets because I don’t think chicken breast would be nice and juicy and flavorful – which I think is important! But, it is easily adaptable depending on your tastes. Here is the recipe, I don’t put too much chilli powder but that can also be adapted to your liking.

Malaysian Spicy Fried Chicken

Serves 6

  • 6 chicken thigh cutlets
  • 4 brown onions, sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground chilli
  • 2 tsp ginger, minced
  • 2 tsp garlic, crushed
  • 1 cinnamon stick
  • 2 TBS fresh lemon juice

Season the chicken thighs generously with salt and pepper. Fry in a little olive oil over a high heat until browned and then set aside. In the same pan, add the onions, spices, ginger and garlic. Fry until the onions are browned. Add the chicken back in with the lemon juice and cook uncovered for 15 minutes or until the chicken is cooked through. Serve with rice and salad.

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