Atomic Shrimp | Croque-a-Doodle-Doo! - Herby Chicken Patty Melt Sandwich with Layers of Flavour @AtomicShrimp | Uploaded March 2024 | Updated October 2024, 2 days ago.
This is an attempt to take one of the dishes from my recent cooking challenge video (that was already quite a successful recipe) and elevate it into something superb.
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Recipe notes:
Ingredients (for the sandwich):
125g Chicken thigh meat, skin removed and reserved
3 Slices wholemeal bread (or any bread you prefer)
50g Red Leicester cheese, grated (or any good 'melting' cheese)
25g Salted butter
1 teaspoon yeast extract (or a piece of a chicken stock cube)
25g Cooked carrot (mine was leftover from being baked under the other chicken legs, seasoned with garlic granules and salt, the previous day - the carrot adds some moisture and golden colour - because chicken thigh can sometimes cook a little bit grey)
Sprigs of parsley, sage, rosemary and thyme (youtube.com/watch?v=qaYvZ8dAtAY)
1 Tablespoonful chopped crow garlic (you could use chives or the green parts of spring onion)
Black pepper to season
(For the sauce):
Half an apple, peeled and cored
50g tomato ketchup
1 large red chilli (more if you prefer)
Method
Make the sauce by blending the apple, chilli and ketchup together until smooth.
Fry the chicken skin until crispy, reserve the fat that comes out and blend this with the butter and set aside. Shred the crisp chicken skin and set aside.
Put half of one slice of bread, plus the carrots, rosemary and thyme in a food processor and run until broken up into crumbs.
Add the chicken meat, yeast extract and crow garlic, run the processor again until blended into an even textured sausage meat.
Flatten the mixture into a patty that is a little broader than your bread slices and place in a cold frying pan; season with black pepper. Fry gently to cook the first side.
Chop the parsley and mix with the grated cheese.
Press the sage leaves onto the uncooked upper side of the patty, then flip it over to cook the second side. Season the now-upper side with more black pepper, then add half the cheese/parsley mix.
Spread one slice of bread with the butter/chicken fat mix and place this. buttered-side up on top of the patty/cheese in the pan. Flip over to fry the bread.
Add the remaining cheese and parsley to the now-upper surface. plus the shredded crispy chicken skin, plus another slice of bread, spread with fat as before and placed buttered-side up.
Flip one last time and fry until both sides of the bread are crisp.
Slice into jaunty, pleasing pieces, arrange and sprinkle with more chopped parsley and thin slices of chilli. Serve with the dipping sauce on the side.
This is an attempt to take one of the dishes from my recent cooking challenge video (that was already quite a successful recipe) and elevate it into something superb.
Join the Atomic Shrimp official Discord server for FREE early access to videos! - discord.gg/atomicshrimp
Atomic Shrimp subreddit: reddit.com/r/AtomicShrimp
Recipe notes:
Ingredients (for the sandwich):
125g Chicken thigh meat, skin removed and reserved
3 Slices wholemeal bread (or any bread you prefer)
50g Red Leicester cheese, grated (or any good 'melting' cheese)
25g Salted butter
1 teaspoon yeast extract (or a piece of a chicken stock cube)
25g Cooked carrot (mine was leftover from being baked under the other chicken legs, seasoned with garlic granules and salt, the previous day - the carrot adds some moisture and golden colour - because chicken thigh can sometimes cook a little bit grey)
Sprigs of parsley, sage, rosemary and thyme (youtube.com/watch?v=qaYvZ8dAtAY)
1 Tablespoonful chopped crow garlic (you could use chives or the green parts of spring onion)
Black pepper to season
(For the sauce):
Half an apple, peeled and cored
50g tomato ketchup
1 large red chilli (more if you prefer)
Method
Make the sauce by blending the apple, chilli and ketchup together until smooth.
Fry the chicken skin until crispy, reserve the fat that comes out and blend this with the butter and set aside. Shred the crisp chicken skin and set aside.
Put half of one slice of bread, plus the carrots, rosemary and thyme in a food processor and run until broken up into crumbs.
Add the chicken meat, yeast extract and crow garlic, run the processor again until blended into an even textured sausage meat.
Flatten the mixture into a patty that is a little broader than your bread slices and place in a cold frying pan; season with black pepper. Fry gently to cook the first side.
Chop the parsley and mix with the grated cheese.
Press the sage leaves onto the uncooked upper side of the patty, then flip it over to cook the second side. Season the now-upper side with more black pepper, then add half the cheese/parsley mix.
Spread one slice of bread with the butter/chicken fat mix and place this. buttered-side up on top of the patty/cheese in the pan. Flip over to fry the bread.
Add the remaining cheese and parsley to the now-upper surface. plus the shredded crispy chicken skin, plus another slice of bread, spread with fat as before and placed buttered-side up.
Flip one last time and fry until both sides of the bread are crisp.
Slice into jaunty, pleasing pieces, arrange and sprinkle with more chopped parsley and thin slices of chilli. Serve with the dipping sauce on the side.
