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Great Cricket Tea Challenge: the sandwiches
Posted in Cricket, Great Cricket Tea Challenge.
Sandwiches. Wonderful things, they are, and an essential component of a proper cricket tea.
So round two of our Great Cricket Tea Challenge is a celebration of these glorious bread-based creations.
If you’ve watched the episode (you can watch it here if you haven’t) you’ll have spotted that Hyde Cricket Club won the day with their Chicken Tikka Wraps.
We’ve got the recipe below, along with the other three clubs’ sarnies. Though of course, being sandwiches, they’re not all an exact science...
Hyde's winning Chicken Tikka Wraps
Ingredients and directions:
Marinade chicken breasts overnight in in a blend of natural yoghurt, garam masala paste, fresh ginger, garlic, coriander seeds, cumin seed and red chilli powder.
Then skewer the chicken breasts, and grill.
Evenly spread mango chutney over the tortillas.
Add the chicken and some salad (containing: thinly chopped red onion and tomato, torn fresh mint, julienned cucumber, fresh coriander and green chillies).
Served with a sprinkling of cress to garnish.
Corbridge’s Pease Pudding, for sandwiches
Ingredients:
500g yellow split peas, soaked overnight in cold water
1 onion, peeled and quartered
1 carrot, peeled and quartered
2 bay leaves
2 tbsp malt vinegar
Directions:
Drain the soaked peas and throw into a saucepan.
Add the onion, carrot, bay leaves and cover with water (adding some of the stock from the ham if its not too salty).
Bring to the boil and skim off any scum that rises to the surface.
Lower the heat and simmer gently for an hour or until the peas are tender.
Discard the onion, carrot, and bay leaves and throw the peas into a blender.
Blitz to a puree, then pour into a clean pan.
Add the vinegar and season with salt and pepper.
Gradually beat in the butter a cube at a time.
Great Habton’s Chicken Pesto Sandwiches
Ingredients:
2 cooked chicken breasts
3 oz of smoked bacon lardons
1 tbsp of basil pesto
3 tbps of mayonnaise
Directions:
Heat a frying pan to medium heat and add lardons.
Fry until golden brown then drain on kitchen paper and leave to cool.
Shred or chop the chicken breasts.
In a large bowl, mix together the chicken, lardons, mayo and pesto.
Use to make sandwiches, wraps or in baked potatoes.
Rocklands’ Cheese Sandwiches
Ingredients and directions:
Use Sainsbury's Taste the Difference thick sliced bread with seeds.
Butter to the edges.
Generously spread one slice with homemade red onion marmalade and pop on grated Walsingham cheese from Mrs Temple's farm.
Spread the other with garlic mayonnaise, top with rocket, salt and pepper to taste, and bring the two filled slices together into a yummy savoury teatime sandwich.
“We also like to use Mrs Temple's Wells Alpine cheese, which we grate, and Norfolk Charm cheese from Bircham Windmill, which is sliced.
“We also use homemade piccalilli, spicy crab apple chutney, mango chutney or spicy tomato chutney. We can never guarantee what the chutney will be as we make it according to what's available!”
