150 gm white chocolate,
coarsely chopped
150 gm unsalted butter,
coarsely chopped
150 gm (1⁄ cups) full-cream
milk powder
CHEESECAKE
250 gm softened cream cheese
250 gm sour cream
1½ eggs, lightly beaten
100 gm caster sugar
1 tsp cornflour
1 tbsp lemon juice
SEMIFREDDO
500 ml (2 cups) thickened
cream
75 gm (⁄ cup) caster sugar
4 eggwhites
DIPPING SAUCE
2 tbsp fish sauce
1 tsp lemon juice
70 ml white vinegar
1 tbsp caster sugar
1 long red chilli, thinly sliced,
plus extra thinly sliced
to serve
1 garlic clove, crushed1 For chicken mixture, place
ingredients in a bowl with
2½ tsp salt and pepper to taste.
Mix with your hands until
combined, then lift chicken
mixture out of the bowl and
throw it back in, slapping it
against the side of the bowl
and repeating until mixture is
thoroughly combined and firm.
Turn out onto an oven trayChick-o-roll
MAKES 14 // PREP TIME 40 MINS // COOK 15 MINS PLUS FREEZING, INFUSING
“The Chiko Roll was a total icon for chicken shops,” says Liston.
“We wanted to put a spin on it to make it more fun. We make the
roll base mix then coat it in panko crumbs – the crumb resembles
the pastry of the OG roll but it’s not as chewy – then we wrap it in
lettuce and Chinatown herbs so it becomes a cross between a
Chiko Roll and spring roll.” Pictured p117.
and spread to a 2cm-thick
18cm square. Freeze until firm
(2 hours). Cut into finger-length
sticks (about 2.5cm x 9cm) and
return to freezer until frozen.
2 Place flour, egg and panko
crumbs into separate bowls.
Coat chicken sticks in flour,
shaking o excess, then egg,
then crumbs, and then again in
egg and crumbs. Transfer to an
oven tray lined with baking
paper and refrigerate until
defrosted (1-2 hours).
3 For dipping sauce, stir
ingredients in a bowl until
sugar has dissolved. Leave
to infuse (20 minutes).
4 Preheat oil to 180°C in a
deep saucepan. Deep-fry
chicken sticks in batches until
golden brown (3-5 minutes; be
careful, hot oil will spit).
Remove with a slotted spoon
and drain on paper towels.
Serve Chick-o-rolls wrapped in
lettuce cups with coriander and
chilli and with dipping sauce on
the side.
Cocktail suggestion A
JoyBird Hyde Park Spritz
(see recipe p117)Cheesecake semifreddo
MAKES 12 // PREP TIME 40 MINS // COOK 40 MINS PLUS FREEZING, DEFROSTING
“Every standard chicken shop has the stock-standard Streets ice-cream selection,” says Liston.
“We wanted to do an ice-cream, so we made a cheesecake semifreddo rolled in chocolate that’s
been caramelised in the fire then blended with milk powder.” Start this recipe a day ahead to
freeze the semifreddo. Pictured p114.
1 For cheesecake, preheat
the oven to 150°C. Beat cream
cheese in an electric mixer
fitted with the paddle
attachment until smooth, then
add sour cream and mix until
well combined (2-3 minutes),
then with the motor running,
add the egg a third at a time
until combined. Add remaining
ingredients and a pinch of salt
and beat until incorporated.
Transfer to a 30cm x 20cm tin
lined with baking paper and
bake until set (20-25 minutes).
Allow cheesecake to cool
completely, then break it
into small pieces.2 For semifreddo, whisk cream
and sugar in an electric mixer
on high to firm peaks. Fold
through broken cheesecake
and transfer to a bowl. Clean
and thoroughly dry mixer, then
whisk eggwhites on high to firm
peaks. Gently fold eggwhite
and a pinch of salt into cream
mixture to combine. Line a
30cm x 20cm tin with baking
paper, extending the paper
2cm above the top. Transfer
semifreddo mixture to tin, cover
and freeze until set (overnight).
3 Preheat oven to 220°C. Place
chocolate in a loaf tin and bake,
stirring every minute for thefirst 4 minutes, then every
30 seconds thereafter, until
golden brown (5-7 minutes).
Freeze until set (10 minutes),
then break into small crumbs
with your hands.
4 Melt butter in a small
saucepan over high heat, add
milk powder and cook, stirring
constantly, until it turns brown
(3-4 minutes). Transfer to an
oven tray lined with baking
paper and freeze until firm
(10 minutes). Break into fine
crumbs and combine with
chocolate crumbs.
5 Remove semifreddo from
freezer, slice it into 12 squares
and gently roll in chocolate
crumb mixture to coat. Stand
at room temperature until
softened (10-15 minutes),
then serve.
Wine suggestion Wines
by KT Melva riesling from
the Clare Valley. 75 gm (½ cup) plain flour
6 eggs, lightly beaten
150 gm (2 cups) panko crumbs
Vegetable oil, for deep-
frying
Iceberg lettuce leaves,
to serve
Coriander, to serve
CHICKEN MIXTURE
500 gm minced chicken
50 gm white cabbage,
finely chopped
50 gm corn kernels (from
about ⁄ corn cob)
25 gm celery (about ⁄ stalk),
finely chopped
20 gm (2 tbsp) finely
chopped onion
20 gm carrot (about ¼ small
carrot), finely chopped
5 garlic cloves, crushed
GOURMET TRAVELLER 121