Roast chicken, apple slaw and aioli baguette
( SERVES 4 )
23/11/2011
Apple mint slaw
(You can click on ingredients to see more related recipes)
| 100 g | Cabbage, (finely sliced) |
| 1 | Granny smith apple, (finely sliced) |
| 1 | Red onion, (small, finely sliced) |
| 2 tbsp | Mint leaves, (shredded) |
| 1 tsp | Salt |
| 1 to taste | Freshly ground black pepper |
Aioli
| 2 cloves | Garlic, (crushed) |
| 1½ tsp | Salt |
| 3 | Eggs, (yolks) |
| 2 tsp | Dijon mustard |
| ½ tsp | Caster sugar |
| 1½ cups | Olive oil |
| 1½ tbsp | Lemon juice |
| 1 | Water, (boiling) |
| 1 | Roast chicken, (sliced) |
Directions
- To make the apple coleslaw; combine all the ingredients, cover and leave in the fridge for up to 4 days.
- To make the aioli; put the garlic, salt, egg yolks, mustard and sugar into a food processor or blender.
- Whizz until combined then drizzle in the olive oil and lemon juice. Check for seasoning and add a little boiling water if too thick.
- Slice the baguette and pile with apple slaw, slices of roast chicken and spoonfuls of aioli.
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