Surfing the Menu Next Generation
Dan Churchill and Hayden Quinn
Simon & Schuster Australia
**The show is on ABC TV this Sunday 22nd May 2016 6pm**
Chicken and Cheese Jaffles with Spicy Capsicum Sauce – Hayden Quinn
2 cups chopped cooked chicken
1⁄4 cup whole egg mayonnaise
1 small carrot, grated
1 celery stick, finely sliced
1⁄2 small red onion, finely diced
8 slices white bread
60g soft butter
8 slices tasty cheese
150g drained chargrilled red capsicum
1 garlic clove, crushed
1⁄3 cup sour cream
1 teaspoon chilli powder
1 tablespoon olive oil
2 teaspoons lemon juice
1 To make the capsicum sauce, combine all the ingredients in a food processor and process until smooth. Season with salt and pepper and transfer to a small bowl.
2 Heat a jaffle iron or sandwich toaster. Combine the chicken, mayo, carrot, celery and onion in a bowl, and season with salt and pepper.
3 Spread the bread with butter, then place half the bread slices, butter side down, on a board. Top each one with a slice of cheese, 1⁄4 of the chicken mixture, then another slice of cheese. Put the remaining bread slices on top, butter side up.
4 Lift a sandwich onto the jaffle maker and cook for a few minutes, until the bread is golden brown. Repeat with remaining sandwiches. Serve with the sauce for dipping.
***My Hint – if you don’t possess a jaffle maker ( and they are coming back into style) use a sandwich press **
These are perfect for lunch or to have for a lazy super – kids and adults will love them.