It's now 2010. I stopped posting recipes for quite a number of months. One of my new year resolution is to resume blogging. It had been an extremely interesting end of 2009 for me - I got married and went to Maldives for holidays, which was fabulous!! I arrived back in Sydney from my holidays on Friday 8th Jan 2010 (I relocated to Sydney on 7th Jan 2009) - so it's my first year anniversary since I moved here. Unpacked and donated old clothes & shoes to charity to make room for new stuff. Met up with Jodi & Joyce and Kennedy & Gracie over the weekend. So it was all good :)
To kick start my blog for this year, here is a recipe for a very simple sandwich. I prepared this for my lunch on the 1st day back at work after 4 weeks of holidays.
Chicken & Corn sandwich (serves 1)
1 chicken thigh - remove skin
1/3 can of corn kernels (soft ones please)
1/4 medium size onion
1 tsp oregano
Aioli (amount used according to your taste)
Cracked pepper to taste
Wholemeal bread (I prefer wholemeal to white, but up to you. You can also substitute with Panini or Baguette - or whatever bread you like)
1. Boil the chicken thigh in water for about 15 mins (or until cooked). Add peppercorn and oregano into the water to add flavour to the chicken
2. Remove chicken and dice into cubes (leave aside to cool)
3. Chop onions
4. Mix chicken, corn kernels, onions, cracked pepper and Aioli together until well blended (make sure chicken is already cool, otherwise the heat will split the Aioli
5. Chill in the fridge for the filling to set
5. Spread the chicken filling onto the chosen bread (I do not spread butter or margarine on the bread to reduce fat intake as the Aioli is sufficient to give moisture to the bread - but entirely up to you if you prefer it)
1. This is an excellent sandwich for a hot day
2. Your kids will love it too (just minus the onions)
3. It's also great for parties!
4. Or a quick lunch (like I've prepared this for my lunch!)
5. It's a good meal because it contains protein (chicken) and fibre (corn) - and it's so super yummmmyyyyy....
1. The filling can be prepared in advance and kept in the fridge until needed. If you intend to make a large amount and store it in the fridge, make sure you dont mix the corn with the chicken. Corn will introduce its juices and this might reduce the shelf life of the filling. You may add the corn right before you prepare the sandwich
2. If you do not have Aioli, you can use mayonnaise mixed with garlic powder (the easy way) or just mayonnaise on it's own
3. Try not to spread the filling onto the bread until you want to eat it, so this will avoid the bread from going soggy.
So, try it out! Hope you like it! Ill try to post pictures of it when I spread it on my bread at work.