British Tea Time
Chicken Pecan Sandwiches
These little tea sandwiches are also delicious with a ginger-curry mayonnaise dressing.*
Cook chicken breasts (using any method you prefer and chill at least 4 hours or overnight. Slice into 12 very thin pieces.
Combine mayonnaise, lemon zest, pecans, salt and pepper. Spread mixture on all 12 slices, layer 6 slices with sliced chicken, and top with lettuce and the remaining 6 bread slices. Carefully, trim the crusts (save for making breadcrumbs). Then slice the sandwiches diagonally—for 12 pieces; slice again for 24 smaller triangles.
* For ginger-curry mayonnaise: replace lemon zest with 1/2 tsp. grated fresh ginger (see sidebar) and add 1/2 tsp. curry powder.
Tips & Glossary
Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized.
Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.
Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.
Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.)
Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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