Ways with BBQ chicken - perfect for a Melbourne Cup picnic hamper


It's a Melbourne Cup tradition - chicken & champagne

Knights Hot BBQ Chickens are perfect for your Melbourne Cup luncheon.

Here's a few tips on how to serve...........

Food safety around purchased BBQ chicken is very important.  If serving hot, purchase as close to serving as possible.  It is not advisable to reheat already cooked chicken if it has been significantly cooled.

If you're taking it on a picnic, cool it first and pack it once it's cold. Keeping it warm is not a good idea, as bacteria will begin to grow rapidly. 

When eating outside, most foods such as salads, dips, cold BBQ chickens and antipasto platters are prepared ahead of time.. Only serve small amounts and keep the extras in the fridge (if eating at home) or in the Esky (if out at a picnic ground) - bring them out for seconds or top-ups as needed.

Serving and eating outside means there's a high possibility of pests such as flies diving into the uncovered salads, dips and meats, so it's always a good idea to keep all food covered when it's not being used. It's also a good idea, if possible, to keep all food in the shade.

Chicken, radish and mint finger sandwiches

36 toothpicks

1 BBQ chicken

8 medium red radishes, washed, dried, ends trimmed, coarsely grated

1 cup good-quality whole-egg mayonnaise

½ cup finely shredded fresh mint

Salt & freshly ground black pepper

24 slices wholemeal bread, crusts removed

Remove chicken meat from bones. Discard bones, skin and seasoning. Shred chicken and place in a large bowl along with the radish, mayonnaise and mint. Stir until just combined. Taste and season with salt and pepper.

Place half the bread slices in a single layer on a clean work surface. Spread with chicken mixture. Top with remaining bread slices. Cut each sandwich lengthways into thirds. Secure with toothpicks. Arrange on a platter to serve.

Thai chicken salad in crispy wonton cups

BBQ chicken breasts – remove skin and thinly slice

40 wonton wrappers  Cooking oil spray

¼ small Chinese cabbage, shredded finely

1 small carrot, grated finely

3 green onions, sliced thinly

2 tablespoons sesame seeds

¼ cup peanut oil

1 tablespoon white vinegar

1 tablespoon brown sugar

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 clove garlic, crushed

Lightly grease a mini muffin tray with cooking oil spray. It makes around 40, so you might need a few trays or be prepared to keep making them wonton cups with your one tray.

Using a round cutter {7.5 cm wide} cut circles out of wonton wrappers. Place into the muffin tray and bake at 180°C for 7 minutes. Turn onto a wire rack to cool.

Make up the salad by combining all the ingredients together. Add the dressing {after mixing in a small bowl} and mix well. Place salad into the wonton cups, pushing down to make sure it fills properly. Serve straight away. Also, it makes a pretty delicious salad on its own if you want to forgo the cups.


Recipes source: taste.com.au

Chicken and sweetcorn fritters

2 ½ cups shredded cooked chicken (see note)

310g can corn kernels, drained

1 small red capsicum, finely diced

½ bunch English spinach, leaves shredded

2 tablespoons plain flour, sifted

6 eggs, lightly beaten

¼ cup olive oil

80g mixed salad leaves

1 Lebanese cucumber, halved lengthways, deseeded, cut into matchsticks

2 carrots, peeled, cut into matchsticks

250g cherry tomatoes, halved

1 ½ tablespoons white wine vinegar

1 ½ tablespoons olive oil

pinch white sugar

1 teaspoon Dijon mustard

Preheat oven to 160°C. Place chicken, corn, capsicum and spinach in a large bowl. Stir in flour and eggs. Season with salt and pepper. Mix well.

Heat half the oil in a large, non-stick frying pan over medium heat. Using ¼ cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters.

Make salad: Meanwhile, combine salad leaves, cucumber, carrots and tomatoes in a large bowl. Whisk vinegar, oil, sugar, mustard and salt and pepper in a jug. Pour over salad and toss to combine.

Divide salad among plates. Top with fritters and serve.


Mango & Passionfruit Champagne

You will need 4 ice-cube trays for this recipe.

3 large mangoes

1½ cups passionfruit pulp (about 18 passionfruit)

7 x 750ml bottles good-quality Champagne, chilled

Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth.

Combine mango puree and passionfruit pulp in a bowl and stir until well combined. Pour into 4 ice cube trays and freeze for 6 hours or overnight until set.

To serve, place an ice cube in each serving glass and stand at room temperature for 5 minutes or until ice cube begins to melt. Pour over chilled Champagne. Serve immediately.

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