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How To Make Chiko Roll
Chiko Roll is a typical Australian food that is similar to spring rolls from China. This snack is a fried snack whose main ingredients are beef, celery, cabbage, barley, carrots, onions, green beans and various other spices. Presented in a way rolled into one. Chiko roll recipe is generally served at snack food vendors, in Australia precisely around Australia train station.
Ingredients
- 1 large zucchini or 2 medium, halved and deseeded
- 2 tsp sea salt
- 1 cup barley
- 2 tbsp olive oil
- 1 x 1kg lamb leg, deboned and trimmed of fat
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- ½ tsp celery seed
- 2 medium brown onions, roughly chopped
- 250g green beans, roughly chopped
- 500ml rice bran or other oil that burns at a high temperature
Westy Roll Pastry
- 4 cups plain flour
- 4 eggs
- 1 tsp sea salt
- 1 cup iced water
- 1/2 tsp olive oil
How To Make
1.To make the egg pastry, turn out flour on to a clean, dry bench and make a well in the centre. Crack in eggs and sprinkle over salt. Using a fork, break into eggs and lightly beat without gathering in the flour. Add a little of the water and lightly beat, gradually bringing in the sides of the well as you do. Slowly add remaining water and pull together flour with your hands, kneading well for 5 minutes until smooth. Very lightly grease a mixing bowl with olive oil and place pastry roll in the centre and cover bowl with a tea towel. Let rest 30 minutes.
2.To cook barley, place in medium saucepan filled with cold salted water and bring to the boil. Let simmer 30 minutes, until just cooked. Strain and rinse with cold water.
3.To make filling, cut zucchini into julienne. Sprinkle over salt and let sit in a colander inserted inside a large bowl (to draw out excess moisture), 20 minutes. Set aside.
4.Heat 1 tablespoon olive oil in a large frypan over a high heat, then add lamb mince and season with freshly ground black pepper. Cook on maximum heat until cooked and browned, stirring occasionally, about 5 minutes. Transfer to a large bowl and set aside.
5.Using the same frypan, heat remaining oil over a medium high heat and sauté carrots, celery, onions and beans until soft, about 5 minutes. Squeeze out zucchini to remove excess moisture (do not rinse), then add to pan and cook another 3-5 minutes, until onions and carrots are cooked through. Add sautéed vegetables to lamb, and fold in barley to combine well.
6.Cut pastry in half and roll out one ball on a lightly floured bench until 2-3mm thick and about 25cm x 15cm. Cut into quarters. Place 1/3 cup mixture along the long side of one quarter of pastry, leaving a 2cm gap along both short edges. Fold the short edges over the mixture at both ends, then roll up to form a thick spring roll shape. Place on a sheet of baking paper and set aside, repeat with remaining mixture and rolled pastry. Repeat with remaining ball of pastry and mixture.
7.To cook Paul’s Cheeky Rolls, heat 500ml rice bran oil in a large, heavy-based pan (about 25-30cm wide and at least 10 cm high) to reach 170C degrees. To test oil, a small square of dry bread should turn golden in 30 seconds when fried. Cook rolls in batches of 2 or 3, so they don’t stick together. Turn regularly in the oil, letting the side with thickly pastry cook a little longer, about 5 minutes each roll. Transfer to kitchen paper to drain slightly, repeat with remaining rolls. Eat while still hot.
