The Australian Women’s Weekly Food – March 2019

EGG& WATERCRESS

FINGER SANDWICHES

WALDORFCHICKEN

FINGER SANDWICHES

WALDORFCHICKEN
FINGERSANDWICHES
PREPTIME 30 MINUTESMAKES 24

2 cups(500ml)chicken stock
6 blackpeppercorns
1 bayleaf
2 (500g)chickenbreasts
1 large(200g)apple,cored,
choppedcoarsely
3 (450g)stalkscelery,trimmed,
choppedcoarsely
⅔cup(200g)whole-eggmayonnaise
2 teaspoonslemonjuice
2 tablespoonschoppedfresh tarragon
½cup(60g)walnuts
30gbutter,softened
16 sliceswhitebreador
gluten-free bread

1 Combinestock,peppercorns,

bayleafandchickenina small

saucepan;bringtotheboil.Reduce

heat;simmer,uncovered,forabout

15 minutesoruntilchickeniscooked

through,turningchickenhalfway

throughcookingtime.Remove

chickenfrompoachingliquid.When

coolenoughto handle, chop chicken

coarsely.

2 Placechicken,apple,celery,

mayonnaise,lemonjuice,tarragon

andwalnutsina foodprocessor.

Pulsemixtureuntil just combined.

Seasontotaste.

3 Spreadbutteroverbread

slices;tophalftheslices

withthechickenmixture,

thenremainingbread.Cutand

discardcrusts;cuteachsandwich

into three finger sandwiches.

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Mother’s Day