Cheesy Chicken-Mayo Snacks

CRISPY CHUTNEY-MAYO CHICKEN BREAD POCKETS

Makes 15

INGREDIENTS

15 slices white bread

1½ cups shredded rotisserie chicken

1½ tsp (7g) KNORROX All-in-1 Chicken Flavoured Seasoning

½ cup mayonnaise

½ cup chutney

¼ cup thinly sliced spring onion

¼ tsp salt and pepper, to season

½ cup grated cheddar cheese

4 eggs, beaten

⅓ cup oil, for frying

Serving suggestion:

Fresh chopped chives

Chutney, for dipping

METHOD

1. Neatly remove the crusts from the bread. Place the crusts in a food processor or blender and pulse until you have coarse crumbs. Pour the crumbs into a dry pan over medium-low heat and stir continuously until toasted, about 3-4 minutes and set aside.

2. In a large bowl, stir the shredded rotisserie chicken with the KNORROX All-in-1 Chicken Flavoured Seasoning until combined.

3. Add in the mayonnaise, chutney, spring onion, salt and pepper and mix until well combined.

4. Use a rolling pin to roll out each crustless bread slice, creating a square shape. Wet your finger with water and brush over the edges of the bread slices.

5. Place 1 tablespoon of the chicken filling onto the centre of each bread slice and top the filling with 1 teaspoon of the grated cheese. *Chef’s Tip: Try not to overfill the bread pockets.

6. Bring the 2 opposite corners together in an upward motion and pinch the sides together to make a seal, making each one into a triangle. *Chef’s Tip: Use a fork to seal the edges perfectly!

7. Dip each bread pocket in the beaten egg, followed by the breadcrumbs.

8. Heat the oil in a shallow frying pan over a medium-high heat. Gently add in the bread pockets and fry until golden, about 2-3 minutes on each side. Drain them on some paper towel. *Chef’s Tip: Fry in batches so as not to overcrowd the pan.

9. Pack the bread pockets onto a large serving board. Scatter over fresh chopped chives, serve with chutney and ENJOY!

CHUTNEY-MAYO CHICKEN MASH BALLS

Makes 15

INGREDIENTS

7 large potatoes, peeled and cut into 2cm cubes

2 tbsp butter

3 tbsp chopped parsley, plus extra for the garnish

1 pack (15g) KNORROX All-in-1 Chicken Flavoured Seasoning

¾ cup shredded rotisserie chicken

⅓ cup mayonnaise

⅓ cup chutney

½ cup grated cheddar cheese

2 eggs

1 cup flour

1 cup breadcrumbs

Oil, for frying

Serving suggestion:

Chutney, for dipping

METHOD

1. To prepare the mashed potatoes, rinse the cut potatoes and add them to a large heatproof bowl. Add 1⁄2 cup of water and cover the bowl with a microwave-safe lid. *Chef’s Tip: If using plastic wrap, cut a small vent for steam.

2. Microwave the potatoes on high (700W) for 20-23 minutes or until the potatoes are soft. Toss them halfway through.

3. Carefully remove the bowl from the microwave using oven mitts and drain any remaining water. Mash the potatoes while hot, adding in the butter. Add the parsley and half of the spice (7g) in the pack of KNORROX All-in-1 Chicken Flavoured Seasoning before mixing well. *Chef’s Tip: Refrigerate for 30 minutes to help the potatoes mould better.

4. In a large bowl, combine the shredded rotisserie chicken with the remaining pack (7g) of chicken flavoured seasoning and stir to combine.

5. Add in the mayonnaise and chutney and mix well until combined.

6. With lightly floured hands, place about 4 tablespoons of the mashed potato in one hand, creating a well in the centre. Spoon a tablespoon of the chicken filling into the well and top with a teaspoon of cheese. Mould the mashed potato around the filling to enclose it, creating a circle. Press firmly to hold shape. Repeat with the remaining mash and filling to create 15 balls.

7. Beat the eggs in a shallow bowl. Dip each of the potato balls first into the flour, then egg and lastly in the breadcrumbs and place on a tray. *Chef’s Tip: If preparing these in advance for another day, freeze at this stage.

8. In a medium pot, heat 5cm oil until hot.

9. Fry the potato balls in batches until golden brown, for about 3-4 minutes. Remove with a slotted spoon and place the fried potato balls on paper towel to drain the excess oil.

10. Arrange the crispy potato balls on a serving platter. Garnish with fresh chopped parsley, serve alongside chutney and ENJOY!

GIANT CHEESY CHICKEN-MAYO PINWHEEL

Serves 4-6

INGREDIENTS

For the dough:

3 cups self-raising flour, plus extra for dusting

2 cups double cream plain yoghurt

½ tsp salt

For the filling:

⅔ cup mayonnaise

2 tbsp KNORROX Chicken Spice

2 cups shredded rotisserie chicken

1½ cups grated cheddar cheese

4 tbsp chopped chives

½ red pepper, finely diced

Serving suggestion:

Garden salad

METHOD

For the dough:

1. Preheat the oven to 200°C and line a 20cm springform cake tin and a baking tray with baking paper.

2. In a large mixing bowl, combine the self-raising flour, yoghurt and salt together and mix with a wooden spoon until well combined.

3. Lightly flour the counter and turn the dough out onto the counter, kneading it with your hands for 8 minutes, until smooth. *Chef’s Tip: Dust your hands in flour so that the dough does not stick to your hands!

4. Once a smooth ball is formed, roll the dough out into a large rectangle (25cm x 35cm,35mm thick) and transfer it to a large cutting board lined with baking paper. With a pizza cutter or a very sharp, serrated knife, slice the dough into 4 long strips. *Chef’s Tip: Cut through the baking paper to assist you when rolling.

5. Transfer the strips to the lined baking tray and place the tray in the oven. Par-bake the strips of dough for 5 minutes and cover them with a damp dish towel as soon as they come out of the oven. *Chef’s Tip: Covering the strips keeps them soft!

For the filling:

1. In a large bowl, combine the mayonnaise with the KNORROX Chicken Spice and stir until combined. Add in the shredded chicken, chives and the pepper and stir until everything is covered in the sauce.

2. Divide the chicken-mayo mixture evenly over each strip of dough so that it covers the base of the dough.

3. Divide 3⁄4 of the cheese evenly over the chicken-mayo filling.

4. Using the baking paper to assist, roll one slice of the dough tightly into a cinnamon roll type-shape, removing the baking paper as you roll. While rolling, check to ensure that the filling stays inside of the dough and does not mess over the edges. Roll the next strip around this and continue with the rest of the strips until a large cinnamon roll type-shape is formed.

5. Carefully place the pinwheel into the cake tin and sprinkle the reserved cheese over top.

6. Cover the cake tin with tin foil and bake for about 40 minutes. Remove the foil and place the baking tin back in the oven for 10 more minutes until golden brown on top. Allow to cool for 15 minutes.

7. Remove the chicken-mayo pinwheel from the cake tin by releasing the sides of the tin and sliding the pinwheel out onto a serving plate. Serve a generous slice alongside a salad and ENJOY!

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