Chicken Bread Rolls (RAMADAN SAVOURY)

Tuesday, August 05, 2014

Step 1 - Marinate the Cubed Chicken Fillet (filling)

  • Salt/Pepper                                    
  • Tomato Sauce
  • Peri-Peri Sauce                                           
  • Lemon Juice
  • Garlic (you can sub it with garlic sauce)
  • Paprika          
  • Ground Coriander Seeds                                                                                               
  • Turmeric        
  • Ground Cumin Seeds 
  • If you have red masala paste (with ginger and garlic) add to the filling to make it a bit stronger Ground red chilli paste
NB: As you can see I did not add quantity of all the ingredients, it solely depends on how much cubed chicken you want to use. Add all the spices to taste watch out on the paprika and masala paste on how much hot you want the filling to be.

* After marinating the filling, cook on low heat with just a bit of water till done.

Step 2 -

* After the meat has finished cooking, make sure there it isn't too saucy, and let it cool down for a bit.

* Than mix the filling with a couple of tablespoons of mayo (again depends on how much filling there is, be careful the mayo shouldn't over power the flavour)

* In a separate bowl add half a jar of piccalilli (is an English interpretation of Indian pickles, a relish of chopped pickled vergetables and spices) mash the ingredients of the piccalilli and when all smooth add to the filling  and mix well. 
(You can blitz the piccalilli if it would be more convenient but be careful it doesn't become watery)

Step 3 - Rolls Part

* Crack an egg and whip up, this will hold the bread roll together.

* Take a slice of bread and with a rolling pin roll it flat even over the edges. Keep rolling till its really flat and you are satisfied with the size.

* Cut the edges of bread out.

* Put the slice of bread in front of you and fill a bit of the filling on the bread, just in front of the edge.

* Brush the inside on the sides of the bread and tightly roll the bread up (it will look like a cigar)

* Line a tray with waxed paper or cooking spray and place the bread rolls on top.
Continue the cycle till all the filling is finished.

* Freeze the bread rolls till they're really hard, usually overnight.

Step 4 - Coating the bread-rolls

* You can reuse the egg that you used for the lining in step 3.

* In another bowl add bread crumbs (can make your own breadcrumbs with the edges of the bread that you cut out), dried parsley and black sesame seeds (tal)

* Next, take the bread rolls out of the fridge and cut each in half to make 2.

* Dip in egg and than the bread-crumb mix and place back on the tray. Do this to all the bread-rolls.

* Place in the fridge for an 1-2 hours if you want to make it a little more firm before freezing or frying.

Step 4 - Frying

* You can freeze what you made in a tupperware to be used when needed.
or the traditional green chutney (yoghurt and green chillies)

* If you want to fry, heat up shallow oil and fry till golden.
* You can serve with a dipping sauce (soya sauce and a little sweet-chilli sauce) 

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