These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 3 February 2016

Chicken Bacon and Almond filled Croissants

Sometimes I wonder where the years go.  I can remember making this recipe in the 1980's!! Eeeeck! So, it is very retro - and still tastes great!  A classic and a family favourite.

During the weekend, family members were popping in and out.  I needed an easy, pre-prepared, simple to serve one plate nibble / quick bite option ready to serve with the minimum of fuss. I used some purchased roast chicken - the takeaway chook - but if you have some leftovers of your own cooked chook this is a great way to revive leftovers.

My Chicken, Bacon and Almond filling is so versatile - an easy sandwich filling, a dip or spread with crackers and celery, or, like I did here, slice open some croissants - regular or mini size, stuff with the filling and pop in the oven for a few minutes. Delish served like an open grill too - is that retro enough for you?  So good whichever way you choose to serve them.

Chicken Bacon and Almond Filled Croissants by Feed your Inner Cook

Preparation  10 - 15 minutes.  This is mainly chopping and assembly
Cooking       Chicken is already cooked so allow 5 minutes to cook almonds and bacon.

Measurements are very flexible - if you want a looser consistency for a cracker dip spread - add a bit more sour cream or mayo.  It is up to you - and adjust the ingredients to your preference.
Double this if you want - will keep refrigerated for a couple of days


¼  large  OR  ½ small cooked chook depending on size ( or grilled chicken fillets) cooled
4 rashers bacon. Fat and rind removed. Cooked, cooled and chopped
4 tablespoons slivered almonds (lightly toasted)
1 tablespoon chopped chives
1 tablespoon finely chopped parsley
1 tub (250 - 300ml approx) thickened Light Sour Cream
dash of mayo   (a tablespoon more/less)    - to your taste
ground cracked black pepper.    (Extra salt if you prefer - bacon is salty)
options: few mushrooms, chopped shallots, etc

Mix together in a large mixing bowl until the desired consistency.  
In food processor   ( Hint - do not overprocess)     
zap chook, bacon, herbs as thickly/finely as desired
Then add cream, mayo.  Zap till just mixed through.
 Add the almonds and do a very light zap to just mix in.

Serving options:
Filled croissants – baked preheated moderate oven 5-10 mins  (best if using a chunky consistency)

Sandwich fillings (better finely processed – your preference)

Grilled open sandwich  - spread on toast and lightly grill
Spread for crackers, mini toasts, bagel crisps, or serve with celery sticks etc etc.  Best if finer and looser consistency.

                           Enjoy!  Colleen.   PS some great stuff was made in the eighty's 

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