Spicy Chicken, Coriander and Radish Sandwich Towers

Makes 12
Siúcra and Catherine Fulvio’s recipe for Spicy Chicken, Coriander and Radish Sandwich Towers are perfect for a high tea or a special event this summer season. Dainty and flavourful, everyone loves to indulge in tiny bites of traditional tea sandwiches and this is the perfect recipe to create for your guests!
Spicy Chicken, Coriander and Radish Sandwich Towers
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Ingredients

    For the chicken

    • 5 shallots, finely sliced
    • 1 green Chilli, finely chopped (more if you prefer hotter)
    • ½ tsp turmeric
    • 2 tsp Siúcra Rich Dark Sugar
    • ½ tsp paprika
    • 2 large chicken fillets, sliced in half
    • 100ml chicken stock
    • 3 garlic cloves, skin left on
    • 1 tbsp olive oil
    • 50g diced pancetta

    For the pickle

    • 8 radishes, thinly sliced
    • 2 tsp pink peppercorns
    • ½ tsp mustard seeds
    • 125ml apple cider vinegar
    • 80g Siucra caster sugar
    • 1 tsp salt
    • 2 pieces of orange zest
    • 100ml mayonnaise
    • ½ tsp paprika
    • ½ lemon, juice only
    • A few sprigs of coriander, chopped
    • Iceberg lettuce leaves, torn
    • 2 loaf pumpernickel loaves (you will need 36 small discs of bread)
    • Small skewers, for the sandwiches
    • Coriander leaves, to decorate
    Preheat the oven to 180C/fan 160C/gas 4. 
    Line the base of a muffin tray with discs of parchment paper and brush the tin generously with melted butter.
     
    To prepare the chicken
    Preheat the oven to 180C/fan 160C/gas 4. 
    Heat an ovenproof frying pan with a little oil, add the shallots and sauté for about 4 minutes until softened but not brown. 
    Add the Chilli, turmeric, rich dark sugar and paprika and sauté for 1 minute before adding the chicken fillets. Brown the chicken lightly on all sides.
    Pour in the stock and bring the boil. 
    Place the garlic cloves into the pan and transfer to the oven. 
    Cook for about 18 to 20 minutes until fully cooked. Basting and turning from time to time. 
    Remove the garlic when cooked. When cool, peel the skin off and add to the mayonnaise. Stir in well and set aside. 
    Heat a frying pan over a medium heat and add the pancetta, fry until crispy. Set aside. 
    Once the chicken is cooked, remove from the oven, cool and shred.

    To make the radish pickle
    Place the peppercorns, mustard seeds, vinegar, sugar, salt and orange zest in a small saucepan and heat until the sugar dissolves. Add the radish slices and remove from the heat to cool completely.      
    Add the shredded chicken to the garlic mayonnaise, season with salt and freshly ground black pepper and some lemon juice to taste. Add the chopped coriander and the crispy pancetta.
     
    To make up the sandwiches
    Shape the bread using a small round cutter – you will need 36 rounds, place 24 pieces on a board.
    Spread each slice of bread with chicken mayonnaise and slices of radishes and lettuce leaves.  Place half of the sandwiches on top of the others and top with the other pieces of rye bread.  Push a skewer through each sandwich and place on a platter ready for serving.  
     
    To serve
    Garnish with coriander leaves
     
    Recipe supplied by Catherine Fulvio