Auckland’s Cook The Books Felicity O’Driscoll is known to serve these delicious dainty sandwiches at her book evenings with authors – they are seriously good and so simple. We halved the original recipe. Makes 40 sandwiches.
2-3 boneless skinless chicken thighs – free range if possible
1/4 onion – sliced
1 clove garlic – peeled and crushed
Juice & Zest of 1/2 lemon
2 tsp olive oil
Small handful fresh herbs (parsley, basil, coriander, mint, or tarragon work well)
50ml sour cream
Salt and pepper
20 slices white sandwich bread
Decorate: serve with cress
- Pre-heat oven to 200degC. Mix the first five ingredients together and place in a small casserole or oven proof dish – you want them to fit snugly so they don’t dry out.
- Cover and bake for 20-25 minutes till cooked through. Cool slightly.
- Place the chicken and the cooking liquid in a food processor and pulse to chop, you do not want a puree.
- Add a good handful of roughly chopped herbs and pulse again.
- Remove to a bowl and mix through ¼ a 150ml pottle of sour cream, to create a rough, but spreadable mixture. Add a little more sour cream if desired. Season with salt & pepper to taste.
- Make into sandwiches using buttered thin sliced white bread and rocket. Trim off the crusts, and cut into triangles to serve.
©Cook @ Cook the Books www.cookthebooks.co.nz
Cook’s tip: You can add some chopped walnuts or finely chopped dried apricots.
If you want to serve cucumber sandwiches just get the freshest white sandwich slice bread and smear lightly with butter and top with thin slices of cucumber and a little chopped fresh mint. Cut off edges and cut into triangles. Keep fresh by covering in a damp clean cloth.