Saturday, August 21, 2010

Chicken sandwiches

Hello everyone, today I went on one of Maeve O'Meara's fabulous Gourmet Safaris which was an amazing lunch at Azuma Japanese restaurant. We were entertained and informed by Maeve and a gorgeous Japanese woman called Miko, and were fed what seemed to be a never ending supply of delightfully flavoured and delicately presented morsels. We started with a tasting plate of six different items in various dressings and sauces, then progressed to the biggest bento box I have ever seen. It was so hard to decide in what order to try each section as they all looked and sounded delicious from the description we had on our special menus. I think if pressed I would plump for the wagyu beef as my favourite bite, but it was all outstanding. Dessert was home made vanilla icecream, fresh fruit and these amazing starchy dumplings, which you drowned in a black sauce, which was described as a Japanese sugar syrup and tasted like molasses. It was amazing, generous and a lot of fun. If you haven't tried a Gourmet Safari before I really recommend them and you can choose from a huge array of banquets, walking tours and even gourmet holidays!

This week's recipe is something that is very simple but when done well, with very good ingredients, is just the best. It's a recipe from Good Living, and I feel safe in saying the best chicken sandwich recipe I have ever tried.

Have a good week. Love from Jane xx

Chicken sandwiches

Serves four, easily

What you need:
  • 1 roast or BBQ chicken
  • 6 tablespoons mayonnaise
  • 1 tablespoon freshly chopped tarragon
  • 1 tablespoon seeded mustard
  • 2 sticks celery, washed and finely chopped
  • Sea salt
  • Freshly ground pepper
  • 8 slices sourdough bread
  • 2 large handfuls of watercress or rocket, washed and dried

What you do:

  1. Remove the chicken meat from the carcass and shred finely.
  2. Mix the chicken in a bowl with all the other ingredients except the bread and leaves.
  3. Lay out the slices of bread and spoon the chicken filling onto four slices.
  4. Top with watercress or rocket and the remaining bread slices.
  5. Cut in half and serve.