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The Cornish mix
4 sage leaves
120g breadcrumbs
½ white onion, peeled, diced
20g salt
110g water warm
1.9kg Milawa chicken
50ml olive oil

2nd stage
1 quantity roasted chicken meat, chopped
1 quantity chicken stuffing, chopped
100g tinned jalapeno peppers, roughly chopped
60g tinned jalapeno pepper juice
250g mayonnaise
Salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 225°C.

Make a stuffing from the sage, breadcrumbs, onion, salt and water. Insert into the cavity of the chicken. Roast chicken for 24 minutes at 225°C. Increase oven temperature to 250°C and roast for a further 16 minutes. Remove chicken from the oven and slice open the skin between the legs and the breast. Cook for a further 5 minutes. Remove from oven and cool. Once cooled, remove the stuffing and reserve then pick down all the meat from the chicken. This should yield no less than 1.2kg of meat. Roughly chop the meat and reserve.

Combine all the 2nd stage ingredients in a large bowl. Total yield should be 1.5kg. Sandwich between two slices of good-quality bread.