CHICKEN SPRING ROLLS AND CARROT YOGHURT SALAD
While visiting my children in London I managed to catch the tail end of James Martin’s Saturday morning cooking show quite by chance and Silvena Rowe (never heard of her before) was making a carrot yoghurt salad to accompany her chicken spring rolls or chunky pies as she calls them.
I was interested in the salad as it is similar to the one that I serve with a biryani. The carrots are braised slightly and then added to the yoghurt with some spices – my mum hadalways made this salad for as long as I can remember.
The spring rolls are made with phyllo pastry and baked, and is therefore healthy,and eaten with the carrot yoghurt salad instead of a dipping sauce are deliciously different.
The Good food and Wine show will be held in Gauteng next weekend and (wait for this) Silvena Rowe is one of the celebrity chefs who will be demonstrating at the show.
This is her recipe and the name of the dish is a bit of a mouthful – (a delicious one) and is as good as it looked on the James Martin show.
Chicken, halloumi and green chilli spring roll with carrot and raisin yoghurt salad
For the spring rolls
- · 1 tbsp olive olive
- · 2 chicken legs, skin removed ( I used chicken fillets)
- · ½ tsp ground cumin
- · ½ tsp dried mint
- · 1 bay leaf
- · 4 shallots, peeled and sliced
- · 110ml chicken stock
- · 3 tbsp roughly chopped flatleafparsley
- · 200g halloumi cheese, crumbed ( I used feta )
- · 3 small green chillies, seeds removed and sliced ?nely
- · 16 sheets of phyllo pastry, each 10cm x 10cm
- · 5-6 tbsp melted butter, for brushing
- · 1-2 tbsp sesameseeds
For the carrot and raisin yoghurt salad
- · 2 tbsp extra virgin oil
- 300gcarrots, peeled, grated medium coarse
- · 300g thick, strained yoghurt
- · ½ tbsp good quality mayonnaise
- · 3 tbspraisins
- · 2 garlic cloves, crushed
- · ½ tsp ground cumin
- · salt and freshly ground black pepper
- · 2 tbsp fresh chives, finely chopped
- For the spring rolls, preheat the oven to 180C. Heat an ovenproof frying pan until hot, add the olive oil and chicken and lightly brown the chicken.
- Add the cumin, mint, bay leaf and shallots and fry for for 1-2 minutes.
- Add the stock, bring to a simmer, then cover with a lid and place in the oven to cook for 30 minutes, or until the chicken is cooked through.
- Remove the chicken and place to one side until it is cool enough to handle. Set aside the stock, then pull the meat off the chicken and shred it into a bowl, discarding the skin and bones.
- Add the shallots and stock from the chicken, along with the parsley, the crumbled cheese and green chillies to the chicken, and give it a good mix.
- Turn the oven up to 200C.
- Place a filo sheet on a clean work surface.
- Spoon some chicken filling onto one end of the filo sheet, pull the bottom over and roll up. Close in the sides, brush with melted butter and seal. Sprinkle with the sesame seeds. Repeat to use up all the filling and filo.
- Arrange the rolls onto a tray and bake for 5-6 minutes, or until golden.
- For the carrot and raisin yoghurt salad, heat a frying pan until hot, add the olive oil and carrot and fry for two minutes over a medium heat. The carrot should be wilted, but not brown. Remove and place into a bowl to cool.
- Once the carrot has cooled, add the yoghurt, mayonnaise, raisins, garlic and cumin.
- Stir well to combine and season to taste with salt and freshly ground black pepper.
- Sprinkle with the chives and serve.
- To serve, pile the spring rolls onto a plate and spoon the salad alongside.
Finally a post from me with only just one picture .lol.