Tag Archives: aioli

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here I combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich –
perfect Friday night fare.

Chicken, Bacon & Cheese Toasted Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
olive oil
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise2 slices bread of your choice – I used a thick cut grainy bread
butter
¼ cup grated cheese of your choice – I used a local hard sheep cheese

1              Place leek, bacon and a splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Meanwhile, combine chicken and aioli in a small bowl.

3              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.

4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

So tell me, what is your favourite toast sandwich combination?

Where did the ingredients for this dish come from:
Leek: The Chef’s Garden @ Epicurean – Hastings; Bacon: Wild Game Salamis – Clive; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: leftover roast chicken, leftover aioli, bread, butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other toasted sandwiches you might like to try:

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

Harissa Aioli

Harissa Aioli

I love homemade mayonnaise – the base to aioli – but even the food
processor method is sometimes just a little bit too much work. So, when I saw this method on Serious Eats using the immersion or hand blender, I thought if this works it is going to become a new favourite (and it is). I tried it and loved it. I can’t believe that I haven’t come across it before – oh well, that is one of things that I love about
cooking and blogging, there’s always something new to learn, whether it’s a new flavour combination or technique as here.

Serious Eats tells us that the reason this recipe works is ‘The hand blender allows you to add all the ingredients for the emulsion at once, using the power of its vortex to slowly incorporate oil.’

Harissa Aioli

This creamy and spicy aioli is a delicious dip for wedges, grilled vegetables or crumbed or fried fish or mix it with canned tuna or cooked chicken for an interesting sandwich filling.

Obviously, other flavours can be added to the base or for a wonderful homemade mayo just use egg, lemon juice, oil and salt and pepper.

Makes about 1 cup

1 whole free-range egg
4 medium cloves garlic, minced
2 tsp fresh lemon juice
½ cup light flavoured vegetable oil – I use rice bran oil
½ cup extra-virgin olive oil
sea salt and black pepper
harissa paste

1              Place egg, garlic and lemon juice in an immersion (hand) blender jug. Pour in vegetable oil and let settle for at least 15
seconds. Place blender head in the bottom of the jug and switch it on – as aioli forms, slowly tilt and lift the head of the blender until all oil is emulsified.

2              With blender still running slowly drizzle in olive oil and
continue blending until a thick mayonnaise has formed. Season to taste with a good grind of salt and black pepper. Stir in harissa to taste.

So tell me, do you make mayonnaise?

Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Harissa: Orcona Chilis ‘n’
Peppers
– Hastings; Egg: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

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Patatas Bravas with Aioli

Patatas Bravas 001aThese cubes of roast potato are bathed in a moreish spicy sauce,
traditionally served as a tapas dish here I have teamed them with
aioli that would be perfect as part of a tapa selection or as a pre-
dinner nibble with drinks.

If serving as a pre-dinner nibble, place a few cubes of potato on
ceramic Asian soup spoons and top with a small dollop of aioli on top – if serving this way cut the potato smaller so that you can get three or four pieces on each spoon and so they are easy to eat.

I also serve patatas bravas alongside roast meat or chicken and
leftovers are delicious reheated for breakfast and served with a poached egg or try them as a brunch dish.

Homemade mayonnaise is a treat that should not be overlooked and once you have made it once you will wonder why you don’t make every time you want mayonnaise because it is easy and so, so
delicious and tastes nothing like the commercial stuff.

Aioli is just garlic mayonnaise, so if you don’t want the garlic omit for a plain mayo or add other flavourings of your choice – chopped herbs, harissa, capers, dill pickles or use as a base for seafood,
tartare or cocktail sauce.

The secrets to making homemade mayonnaise are:

  • Have all ingredients at room temperature;
  • Use fresh eggs – I always choose free-range which I buy from Verry Eggs at the Farmers’ Markets – they taste so much better and give the mayonnaise a great colour; and
  • Add the oil very slowly – especially at the beginning – if you add it too fast the mayonnaise will split.  I don’t think you can add it too slowly.

I like to use a combination oils as I have in the recipe below but you can use any oil of your choice, just remember that it will affect the flavour of the mayonnaise.

The spicy tomato is also fabulous tossed through other vegetables I have tried it with cauliflower, broccoli and zucchini with good results – so this is a recipe of many parts with many uses. Enloy.

Patatas Bravas with Aioli

For a more mellow aioli, use roasted or Confit Garlic.

If you don’t want a spicy tomato sauce omit the chipotle flake and to give the dish some heat flavour the mayonnaise with harissa.

Serves 4-6

1kg potatoes, cut into bite-sized pieces
olive oil
salt and freshly ground black pepper
SPICY TOMATO SAUCE
1 medium (about 150g) onion, chopped
1 clove garlic, finely chopped
440g can diced tomatoes
1 tbsp tomato paste
1 tbsp white wine vinegar
1 tsp Orcona Chipotle Flake
1 bay leaf
AIOLI (GARLIC MAYONNAISE)
2 free-range egg yolks
1 whole free-range egg
1 clove garlic, crushed
1 tbsp freshly lemon or lime juice or white wine vinegar
1 tsp Dijon mustard
½ cup olive oil
1- 1½ cups rice bran or other neutral flavoured oil
salt and freshly ground black pepper

1              Preheat oven to 200°C
2              Place potatoes, 2 tbsp oil and salt and pepper to taste in a bowl and toss to coat. Tip potatoes in a roasting dish in a single layer and roast, tossing after 20 minutes, for 30-40 minutes or until
tender.
3              Meanwhile, place 1 tbsp oil and onion in frying pan over on a medium heat, cover and cook, stirring occasionally, for 10 minutes or until onion softens and is translucent. Add garlic and cook for 1 minute longer or until fragrant.
4              Add tomatoes, tomato paste, vinegar, chipotle flake and bay leaf, bring to simmering, partially cover and simmer, stirring
occasionally, for 30 minutes or until sauce reduces and thickens.
Remove bay leaf and discard.
5              Transfer sauce to a blender and pulse to make a smooth sauce. Season to taste – add vinegar, salt and pepper, if necessary.
6              Transfer potatoes to a clean bowl or serving dish, pour over tomato sauce, toss to coat and keep warm until ready to serve.
7              To make aioli, place egg yolks, egg, garlic, lemon or lime juice or vinegar and mustard and process to combine – the mixture should be well combined and creamy. With machine running, very slowly drizzle in olive oil then rice bran oil until aioli emulsifies.
Season to taste with salt and ground black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other potato recipes you might like to try:

Potato Roast

Potato Roast

Cheesy Potato Stacks

Cheesy Potato Stacks

Potato, Onion & Caraway Cake

Potato, Onion & Caraway Cake