Phil Vickery's royal party rolls
We’ve headed down the street from the party now to join Phil Vickery who has made himself at home outside Roy’s Rolls. Having met and even cooked for The King, Phil shares a selection of Royal Rolls your own street party guests will love this weekend.
Smoked salmon open sandwiches
Serves: 4
Ingredients
Salted butter
8 thin slices pumpernickel or similar
250g thinly sliced smoked salmon
50g mock caviar
Ground black pepper
Lemon wedges, to serve
Method
1. Lightly butter the bread on one side. Carefully lay over the salmon evenly and perfectly, press down.
2. Top with caviar and a dusting of ground pepper.
3. Serve with lemon wedges.
Lancashire cheese tomato chutney rolls
Serves: 4
Ingredients
For the tomato chutney:
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp caraway seeds
1 small red onion, peeled and finely chopped
1 cloves of garlic, peeled and chopped
2 tsp finely chopped green ginger
400g ripe tomatoes, cut into quarters
50ml white wine vinegar
100g soft brown sugar
Salt and freshly milled black pepper
8 small rolls, sliced vertically
Salted butter to spread
200g Mrs Kirkham’s unpasteurised Lancashire cheese, lightly grated
Method
1. To make the chutney, heat the oil in a large pan, add the spices and cook for a few minutes to release their pungent aroma and flavour.
2. Add the onions, garlic and ginger and cook for a further 2 minutes so they soften.
3. Add the chopped tomatoes, vinegar and sugar and bring to the boil.
4. Season well with salt and pepper and cook until soft and pulpy. Season again if necessary and add extra oil to taste once cooled.
5. To assemble the rolls, lightly butter the split rolls. Add the crumbled cheese (at room temperature) then top with a little chutney and serve.
Coronation chicken wrap
Serves: 4
Ingredients
2 medium chicken breast fillets, no skin or bone
500ml chicken stock
2 tbsp vegetable oil
1 small onion, peeled and very finely chopped
1 tbsp mild curry powder
2 tsp tomato puree
1 small glass red wine
1 small glass of water
2 bay leaves
4 slices of lemon
Squeeze lemon juice
Salt and ground pepper
Castor sugar
2-3 tbsp apricot puree (made from semi dried apricots and a little water, then liquidised until you have a fine puree)
6-8 tbsp mayonnaise
2-3 tbsp whipped double cream
200g finely shredded Iceberg lettuce or spinach
8 large flour tortillas
Method
1. Poach the chicken breasts in chicken stock until just cooked then remove and chill.
2. Heat the oil then add the onion and curry powder cook and for 2-3 minutes.
3. Add the tomato puree, wine, water and bay and bring to a simmer, then add the lemon slices and a squeeze of lemon. Simmer until reduced by about half.
4. Remove the lemon slices and bay leaves, then cool.
5. Add mayo and puree to the cooled mixture, season well with salt, pepper, sugar and lemon juice to taste.
6. Chop the chicken in small pieces, then add enough mayo sauce to just coat the chicken. Add a little whipped cream (not too much) then gently fold in.
7. Place a little lettuce or spinach on the wrap and add the chicken mix. Roll up tightly then wrap in baking paper.
8. Chill, then cut on a long angle and serve when ready.