Mortadella

 I love this simple recipe. After making it a couple of times, I came up with my version of Mortadella which I will upload soon. Till then here is Chrisan’s recipe.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Credit: Chrisan Fernandes

Collect it:

300 gms Boneless Chicken Breast

1 tspn Black Pepper Powder (or crushed pepper)

1/2 tsp Salt

1/2 tsp Chillie flakes (optional)

1 tsp Garlic powder or chopped garlic (optional)

1 tsp Olive oil or any cooking oil

10 gms Black or green olives (chopped fine; optional)

Make it:

WASH the Chicken and cut into big cubes. TRANSFER the Chicken Cubes into a mixer grinder.

MAKE a fine paste of the chicken cubes.

TRANSFER the chicken paste into a bowl and add all the other ingredients as listed above. MIX well.

SPREAD an Aluminium Foil sheet on the kitchen surface. TRANSFER the Mortadella mix on the edge of the Foil sheet. Lightly grease your palms with oil and shape the Mortadella paste into a roll. Roll the foil till the end of the other side and Press both the ends of the roll and twist and seal it tight on both ends

IN A LARGE VESSEL, add 3-4 cups of water and place a stand inside the vessel and place the Mortadella roll on the stand. Cover the vessel and allow the Mortadella to steam for 30 minutes on medium flame

TURN OFF the flame. Remove the Mortadella roll from the vessel. Let it rest in the foil till it reaches room temperature.

ONCE COOLED, place the foil roll into the refrigerator and allow it to chill. Once chilled, take the foil off the Mortadella roll and cut into thin slices.

Enjoy this simple and healthier version of Chicken Mortadella with bread or add it into your salads or you can eat it just as it is!

Notes:

Do Not use Chicken Mince or else the Mortadella will have a grainy texture

Mortadella tastes best when chilled. But it's completely your choice!

If you have leftovers, You can store it in the refrigerator for upto 1 week and in the deep freezer for up to 1 month