BREAD AND THE GREAT BRITISH SANDWICH
& COOKING ARTICLE
Award winning chefs Mark Hix and
Andrew Turner create their favourite sandwich
sandwich, club, sarni, sub . . . whatever you like to
call it, there is no denying the British love for it.
Whether it's classic cheese and ploughman's or a more
exotic chicken and mango, every day millions of us Brits
tuck in to one across the country.
However trying to be a little bit creative
is where many of us fall short, but don't panic. Two
men in the know are leading chefs Mark Hix and Andrew
Turner who have created their all time favourite British
Sandwich to help celebrate the return of the iconic
Hovis Little Brown loaf which was first introduced in
Mark, owner of hip restaurant Hix Oyster and Chop House
recently won the Chef of the Year award at the GQ Man
of the Year Awards and also an Award for Outstanding
Achievement at the Restaurant Awards. Andrew Turner
also has many awards under his belt including Time Out
Restaurant of the Year 2001 and has appeared on many
TV shows including Saturday Kitchen, Ainsley's Gourmet
Express and Yes Chef. So who better to help you create
a truly Great British sandwich . . .
4 slices of Hovis
Shredded crisp lettuce (optional)
2 chicken thighs
300ml chicken stock
1 small onion, peeled, halved and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground cumin
Thumb-sized piece of root ginger, peeled, grated
½ tsp ground turmeric
1 small red chilli, seeded and finely chopped
Seeds from 6 cardamom pods
½ tsp fenugreek seeds
1 tbsp vegetable or corn oil
Salt and freshly ground black pepper
3 - 4 tbsp good quality mayonnaise
2 - 3 tbsp Greek yoghurt
1 tbsp chopped coriander
1 tbsp mango chutney, chopped if very chunky
the chicken thighs in a pot with the stock, bring
to the boil, cover and simmer for 15 - 20 minutes.
off the stock, reserve and leave the chicken to cool.
gently cook the onion, garlic, cumin, ginger, turmeric,
chilli, cardamom and fenugreek seeds in the vegetable
oil for 3 - 4 minutes with a lid on without colouring
the stock from the chicken and boil until it reduces
to a couple of tablespoons.
blend in a liquidiser and leave to cool.
with the mayonnaise, yoghurt, coriander and chutney
the chicken into chunks or slices, and bind with the
your bread and assemble your sandwiches, with or without
the lettuce, with a generous amount of filling.
Corn Fed Chicken with Honey Roast Tomato and Lettuce
Little Brown Loaf, thick-sliced
800g corn fed chicken
300g herb marinade
300g unsalted butter
1 head of iceberg lettuce
Thin strips of honey roast tomatoes
1 cup finely chopped chervil
1 cup finely chopped tarragon
1 cup finely chopped parsley
3 cups olive oil
½ cup white wine vinegar
4 cups tomato ketchup
2 tbsWorcester sauce
600 g finely chopped shallots
Salt and pepper
make the marinade mix all ingredients together well
and season to taste. Store until ready for use.
the corn fed chicken in a good quality chicken stock
the breast plate and skin.
the chicken, add the marinade and season where necessary.
the iceberg lettuce, dry and cut into long, thin strips.
lettuce with a little salad mayonnaise.
the slices of bread and place the strips of tomato,
then the chicken and finally
the lettuce and last layer of bread.
Chef Andrew Turner
09 October 2008
Hub-UK : firstname.lastname@example.org