Ian is well known for his interesting and delicious bread combinations. I had taken his BPOC SD and made it into an even stranger bread by replacing his Semolina with 5% each; WW, Whole Rye and Whole Spelt. For his bacon, cheese onion and potato I used; home made apple smoked pork jowl, ancient white vapor cheddar, caramelized onions and potato flakes. The bread came out beautiful inside and out and was just plain delicious. Definitely one of the 10 breads in my top 5 (actually it is one of the top 3).
I have been eating up all of the half a loaf, boule and batards that I froze after each bake over the last 3 months to see which ones I liked most and how best to rate and present them. Being a sandwich king, I thought each might be presented as a nice lunch. I was going to wait till I had finished them all (and have nearly done so), photo with the new old Nikon camera to do them justice this time, but, I had to break this one out separately since it is by far, far and away the best sandwich and lunch I have had these past few weeks.
Since this bread only deserves the best, the sandwich was a Dabrownman Super Special - Curried Grilled Chicken with Mango Chutney. The sides were cold Rosemary, Pecorino, Parmesan,White Polenta, home grown Field Greens, Meculin and Lettuce Salad, home made Kosher Dill, Bread and Butter with Serrano Pepper pickles and a home grown navel orange. The curry, chutney and polenta recipes follow the pix's as a bonus for all lunch lovers on TFL.
The first pix is a mis en place recipe for the Grilled Chicken Curry. It has about 2 T each starting from the far right diced small; celery, green onion, red onion, grilled Italian squash and eggplant, carrot, red pepper, poblano pepper, each orange mango chutney and mayo, 1/2 tsp Madras Curry powder, 1/2 grilled chicken breast, 1 T each; dried apricot, cranberry and raisin (reconstituted with hot water.) Mix it all up and you are finally done with this fine sandwich's filling.
Rosemary White Polenta with Parmesan and Pecorino
1/4 C medium grain white corn meal
1/4 C white corn flour (ground from WCM above)
1 C milk - any kind
1 C chicken stock - I use home made
1 T butter
1 T fresh rosemary chopped fine
1/2 C Pecorino and Parmesan grated cheese blend
Bring milk and stock to a simmer and slowly add the corn meal and corn flour while whisking constantly. When the mixture thickens to a thick porridge, stir in butter, rosemary. Turn off the heat and add the cheese. Pepper to taste. Serve warm for dinner but it is much better the next day cold for lunch.
Orange Mango Chutney
In large fry pan sauté:
1 T oil
½ T fresh ginger and 2 cloves minced garlic
Sauté until fragrant about 1 min and add:
1 C brown, white or red onion, Sauté until soft about 3-5 min Add:
1 C red bell pepper
1 T minced hot chili (jalapeno, Serrano, Thai)
1 ½ tsp Madras curry powder, curry powder or hot curry powder
½ tsp Gharam Masala
¼ tsp salt
¼ tsp each cayenne powder and red pepper flakes
1/8 tsp each; allspice, nutmeg, clove, cinnamon
Sauté for 1 minute until spices are fragrant then add:
2 C diced mangos
½ C apple cider vinegar
½ C brown sugar
Zest of 1 orange - Supreme the orange and add the segments with the juice of membrane
1 diced pealed and cored small apple (can use pineapple and juice instead)
¼ C raisins
½ cups Macadamia nuts (optional)
Simmer until the chutney thickens to jam about 20-30 min. Place hot in sterilized jar and put into refrigerator when cooled. It also freezes well in small portions which is what I do.
You can chutney just about anything but you may want to use lemon zest, segments and juice depending on your choice of fruit or vegetable being made into chutney.