Nothing says Spring Carnival Racing like a champagne brunch with chicken sandwiches. This recipe is perfect for a Race Day Event and was given to us by a customer many years ago.
| Servings | 6 |
| Preparation time | 13 mins |
| Cooking time | 12 mins |
EQUIPMENT
- Saucepan
INGREDIENTS
- 300g of boneless chicken: ideally 150g breast and 150g thigh
- 125ml home made mayonnaise
- Handful of basil leaves
- Handful of parsley
- 50g rocket leaves
- 1 onion
- 2 bay leaves
- 5 whole cloves
- 8 peppercorns
- 1/2 carrot
- 1 celery stick
- 12 slices of wholemeal or wholegrain bread
- Butter
- For the Mayonaise
- 2 free range egg yolk
- 2 tsp dijon mustard
- 2 tsp lemon juice
- 200ml extra virgin olive oil
- Salt and Pepper
METHOD
- Poach the chicken in boiling water with the onion, cloves, peppercorns, bay leaves, carrot and celery for 10 minutes, then strain
- Meanwhile, make the mayonnaise by beating the egg yolks, mustard, lemon juice, salt and pepper in an electric mixer
- Very slowly and while continuing to beat the egg mixture, drizzle the olive oil into the mixer. Taste and adjust seasoning if required
- Chop the chicken into bite sized pieces
- Add the parsley and basil and mayonnaise and stir through
- Assemble sandwiches - butter the bread, smooth a layer of chicken mixture and top with rocket
- Cut into triangles or ribbons as preferred and serve
