These sandwiches make fabulous Melbourne Cup or cocktail party fare and are also good to take on picnics.

Poach the chicken or turkey breasts in 2 litres of simmering water for 10 – 15 minutes. Remove from water and strain. When cool, cut into pieces and pulse in the food processor until roughly chopped.
Place chicken in a bowl with remaining ingredients.
Combine well and season to taste.
Lightly spread the butter over each slice of bread.  Spoon mixture onto buttered side and top with another.  Remove crusts and wrap in plastic wrap.  Refrigerate until ready to use. Cut just before serving.

Tip: For extra flavour, poach the chicken in 1.75 litres water combined with 250ml dry white wine, a bouquet garni and six whole black peppercorns.  You can also add a small bulb of finely diced fennel and the leaves from a bunch of chervil (roughly chopped) to the sandwich filling, if liked. Chopped fresh pistachios are also a nice addition.

You’ll find this delicious cake on the menu at Long Track Pantry, Jugiong.

Preheat oven to 180 degrees.
Combine flour, almond meal, sugar, vanilla seeds and baking powder.  Add melted butter and eggs and mix well.
Add honey and combine.
Line a 24cm springform tin with baking paper and spread half the cake mixture over the bottom of the tin.
Place ½ of the sliced plums over the cake mixture and then top with the remaining cake mixture.
Arrange the rest of the plums on top and place in the oven for approx 35 mins.
Warm the glaze ingredients over low heat and set aside.  After the cake has been cooked for 35 minutes, glaze with honey mixture.  Cook for another 10-15 mins (glazing once more) or until a skewer comes out with a few crumbs clinging.
Brush cake with glaze once more and set aside to cool.
This cake is best served fresh and warm with cream and icecream.

Note: plums are in season at present and blood plums would be ideal for this cake.

www.longtrackpantry.com.au

If you’re looking for some of Long Track Pantry’s condiments (such as Pear &Ginger Chutney, Red Onion Relish, Apple Pear and Ginger Jam), they are now available in Sydney at Wild Basket, Neutral Bay:

www.wildbasket.com.au

These sandwiches have been Peter Rowland’s signature finger food offerings at the Melbourne Cup for many years now. Use a good quality commercial mayonnaise (such as S&W) or make your own.

Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread the filling over six slices, press down a buttered slice and cut into quarters.

To make the mayonnaise: place 2 egg yolks, 1 tsp lemon juice or white wine vinegar, 1 tsp Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tbsp hot water, 1 tsp lemon juice or white wine vinegar and 1 tsp Dijon mustard. Season with salt and pepper.

Tip: shredded rocket leaves or watercress would make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice.

“Everyone loves these sandwiches. We made them for my daughters christening. My cousin was standing in front of them on the day, one in each hand, ‘Hey Claude, have you tasted these sandwiches? They’re wicked’. Yes Arnham, I made them. Thanks! I want to give them a 5 star rating.”

Thanks, Claudine

To make pinwheel bread, ask your local baker to slice a loaf of fresh bread lengthwise.

Makes 50 – 60 pinwheels

1 loaf pinwheel bread

200g soft cream cheese or fresh goat’s curd

200g roasted red capsicum, cut in strips

40g baby capers, rinsed and dried

Lay bread flat on a chopping board, remove crusts and roll (using a rolling pin) until it is about 1cm thick. Spread with the softened cream cheese, roasted red capsicum and capers

Roll bread up so you have a 7cm log. Wrap in plastic wrap and place in refrigerator for 15 minutes. Remove and slice carefully (with a serrated knife) into 1cm discs.

To roast the capsicum: you will need two medium capsicum (about 225g each). Cut them then into quarters, removing the seeds and membranes. Lay the quarters skin side-up under a hot grill and grill until skin has blackened. Remove and place in a plastic bag to steam. Scrape off the skins, rinse under cold water, slice into julienne strips and drain on paper towels before proceeding.

Tip: use smoked salmon instead of the capsicum and season the cream cheese with a little lemon juice and chopped chives. Alternatively, lay strips of prosciutto over the cream cheese before adding the red capsicum and take out the capers.