3 Delectable Sandwich Fillings

Bettys Coronation Chicken

Coronation chicken was first served at the banquet following Queen Elizabeth II’s coronation in 1953, by Constance Spry and Rosemary Hume. This version is slightly lighter than the original and goes very well with the simple Saffron Rice Salad. It is also delicious with Couscous Salad.

Ingredients, serves 6 - 8

1kg raw chicken breasts
salt & freshly ground black pepper
large knob of butter
1 small onion, finely chopped
1 tablespoon curry powder
1 tablespoon tomato purée
3 tablespoons water
4 tablespoons red wine vinegar
2 teaspoons apricot jam
2 tablespoons freshly squeezed lemon juice
250g cottage cheese
90ml sunflower oil
paprika and fresh coriander or flat-leaved parsley for decoration

Method

Step 1:First prepare the chicken. Preheat the oven to 180ºC (gas mark 4), lay the chicken breasts on a baking tray, season with salt and freshly ground black pepper, dot with the butter and cover with baking foil. Place in the preheated oven for 20 - 30 minutes (depending on the thickness of the breasts) until the chicken is cooked through but not browned. Set aside to cool
Step 2:Next prepare the curry dressing. Heat 1 tablespoon of the oil in a small, heavy-based saucepan and add the onion. Sauté over a moderate heat until soft and translucent but not browned. Add the curry powder and cook gently for a further 2 minutes, stirring well with a metal spoon. Next add the tomato purée, water and vinegar and leave to simmer until reduced by half. Remove from the heat, stir in the apricot jam and leave to cool.
Step 3:Transfer the mixture to a food processor or container suitable for use with a hand blender. Process until smooth. Add the lemon juice and cottage cheese and continue blending until smooth once again. Whilst still blending gradually add the remainder of the oil. The dressing should be thick and creamy in texture. Check for seasoning.
Step 3:Tear the chicken breasts into pieces and place in a large bowl. Add the curry dressing and stir gently to coat the chicken evenly. Transfer to a serving dish and sprinkle with paprika. Garnish with coriander or flat-leaved parsley.

Bettys Yorkshire Salami, Mozzarella & Roasted Tomato Sandwich

Elevate this delicious deep filled sandwich with our Sun-dried Tomato Bread.

Ingredients

Sliced salami (we used Pork and Fennel Salami from Lishman’s of Ilkley)
2 slices of fresh mozzarella
a handful of cherry tomatoes
a handful of fresh spinach
fresh basil leaves
a dash of balsamic vinegar
half a clove of garlic
a dash of oregano

Method

Step 1:Gently roast a handful of roast a handful of cherry tomatoes with a splash balsamic vinegar, garlic, oregano and salt and pepper at 160c for 30 minutes.
Step 2:When ready, layer your warm tomatoes with the mozzarella, salami, and spinach leaves.
Step 3:Add torn fresh basil to taste.

Bettys Smoked Salmon and Cream Cheese

This classic dish prepared with Bettys classic flair.

Ingredients

Bettys Swiss Fitness Loaf – cut into 8 slices
100g cream cheese
50g crème fraîche
pinch of black pepper
salt to taste
½ lemon zest and juice
8 small slices of smoked salmon
1 tablespoon chopped chives

Method

Step 1:In a bowl mix the cream cheese, crème fraiche, black pepper and salt with the zest and juice of the lemon.
Step 2:Spread the cream cheese on top of each slice of the Swiss Fitness Loaf, top with slices of smoked salmon.
Step 3:Sprinkle with chopped chives and a squeeze of lemon.