Toasted Chicken Sandwich Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Desi Food

Method:
Cook the chicken breast in water and shred it once done. Heat butter add garlic and sauté, next add green chilies, salt, pepper and the chicken and mix well, thicken using some chicken stock and corn flour. Mix in onion, capsicum and tomato sauce. Apply a thick paste on the bread and close with the other slice and apply some butter on it and then put in a pre-heated sandwich maker and grill till golden and done. Serve with ketchup.

Method:
Preheat oven to 165°C. Position the oven rack to the lowest in the oven. Use an 8” chiffon tube pan. DO NOT GREASE. Sift together the flour, corn flour, baking powder, baking soda and salt into a bowl. Beat egg yolks and sugar until thick and fluffy. Stir in the coffee solution, vanilla (or coffee) essence, coffee paste, milk and oil and mix until well combined. Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.

To make the meringue, using a whisk attachment, beat the egg whites very well and sprinkle cream of tartar over. When the egg whites become frothy, add sugar slowly. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed. Add ⅓ of meringue to the egg yolk-coffee mixture. Fold in gently with a whisk until well incorporated. Add another ⅓ of the meringue and again, fold in gently. Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue. Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. Run a bamboo skewer gently through the batter. Smooth and level the surface with an offset spatula. Give the pan a few taps on the counter top to minimize air bubbles. Bake on the lowest rack in the oven for 50 to 55 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Immediately invert the pan once it is removed from the oven. Allow it to ‘hang’ until completely cooled. To remove, run an offset spatula gently around the sides of the pan. Invert the cake to free it from the sides of the pan. Then run the spatula around the base to release the funnel. Allow the cake to cool completely. Cover the sides and top of the cake with butter cream. Dust with sifted cocoa powder.

To make the coffee butter cream, combine egg whites and sugar and whisk to mix well. Place the bowl over a saucepan or pot filled with 1 -2 inches of simmering water. Make sure the base of the bowl sits above the water level. Keep stirring with the whisk until all the sugar dissolves, and no longer feels grainy between your fingers. Or keep stirring until the temperature reaches 71°C (160°F). Transfer to a stand mixer bowl, and whip on medium-high speed until the meringue is stiff and no longer warm to the touch, about 5 to 10 minutes. Add butter cubes, 2 to 3 pieces at a time. As you add the butter, the mixture will start to curdle. Keep adding the butter and keep beating. After incorporating all the butter, keep whipping until the butter cream becomes smooth and fluffy. Reduce the mixer speed to low. Pour in the coffee solution and whip until well mixed. Set aside in a cool, dry place.