Pitta Bread with Chicken and Roast Red Pepper Mayonnaise

Name: Pitta Bread with Chicken and Roast Red Pepper Mayonnaise
Ingredients: 2 tbsp olive oil; 3 chicken breasts, either roast or poached; 1 whole egg + 1 egg yolk; 1 whole egg + 1 egg yolk; 2 red (or yellow, but not green) peppers; 2 red (or yellow, but not green) peppers; 2 red (or yellow, but not green) peppers; 2–3 garlic cloves, skinned and chopped; ¼ pint/140 ml oil – I mix extra virgin olive oil with sunflower oil; ¼ pint/140 ml oil – I mix extra virgin olive oil with sunflower oil; ¼ pint/140 ml oil – I mix extra virgin olive oil with sunflower oil; 3 tsp Balsamic vinegar, or 2 tbsp wine vinegar; ½ tsp salt; ½ tsp caster sugar; A good grinding of black pepper; ½ tsp mustard powder; 6 pitta breads, opened into pockets; 3 tsp Balsamic vinegar, or 2 tbsp wine vinegar

Preparation info

Filling for
6
pitta bread pockets

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is such a good filling – I think, for my taste, anyway! The garlic content is mild and sweet in flavour due to its roasting along with the red peppers. You can pulverize the peppers and garlic in with the mayonnaise, but I prefer to chop them. It really does matter to dice the chicken finely, and this is easy provided you have a really sharp knife. I love the Kitchen Devil knives.

Ingredients

Winter
Summer
Bread

Ingredients

Method