The Chiko Roll is an iconic Australian food, first introduced in 1951. Supposedly inspired by the Chinese spring roll, it's designed to be a convenient meal for people on the move, either at sporting events or in the car. The filling consists of a mixture of beef, barley, cabbage, carrot, celery, and spices, all encased in a thick, deep-fried pastry shell. The exterior is really solid, almost to the point of being indigestible. Today, for lunch, I had a chiko roll and a potato scallop (a battered and deep fried slice of potato).
I do these things so you don't have to.
5 comments:
Scallop?! SCALLOP!!!!
You wuz robbed.... that is just a slice of battered potato!!
A Scallop, named after the shellfish, is two thinnish slices of spud with haddock between them and then battered and deep fried. Cheaper chippies use a pre-prepared slice of "fish?" instead of real haddock because it is cheaper and easier to handle.... it takes a very good chippie to do a proppa Scallop!!
You wuz robbed!!!
However, can you get the Chiko Roll introduced around here... it looks rather tasty!
If it had been encased in pastry, crimped prettily and baked in the oven it would have been a Cornish pasty. Which, I believe, used to have a sweet fruit or mincemeat filling at one end.
Re Tim's scallops. My mum used to do something that she called scallops which were a real treat when we were kids. They were battered and deep fried thick slices of potato, usually served with pan fried fish fingers or fish in breadcrumbs. Yummmmm........
Clearly a regional difference in interpretation!
Well, somebody has to!
For some reason I can comment today - mostly I can't!
In South Wales scallops would be fried, battered potato slices. Mam didn't make them often, but when she did they were delicious!
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