These rolls are synonymous with British summer picnics and garden parties.
The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World
|1 tbsp vegetable oil||1/2 cup (115 g) mayonnaise|
|1 shallot, finely chopped||6 canned apricot halves in juice|
|1 tsp curry powder (either mild or hot, according to taste)||2 cups diced cooked chicken|
|1 tbsp tomato paste||8 small rolls, preferably oval, split and spread with softened butter or left plain|
|dash Worcestershire sauce||2 tbsp chopped parsley|
Heat the oil in a small frying pan over medium-low heat. Add the shallot and cook for about 2 minutes until softened but not browned. Add the curry powder and stir for 1 minute until fragrant. Stir in the tomato paste and Worcestershire sauce. Remove from heat and let cool.
Process the shallot mixture, mayonnaise, and drained apricot halves in a food processor until smooth and creamy. Transfer to a bowl and stir in the chicken. Cover and refrigerate until needed.
Spoon the chicken salad onto the rolls, and sprinkle with the chopped parsley.
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