Chicken Salami / Mortadella
I have tried different Mortadella recipes. This is the best ever! It is definitely worth the exercise of grinding the olives and roasting the bell pepper!
Credit: Lizwin’s Kitchen
• 350 gm Chicken breast ground into
• 1/2 cup of coriander leaves, chopped
• 3 tsp Olive paste, ground into fine
• 3 tsp Roasted and chopped red bell
• 3 tsp Corn Flour
• 1 tsp Olive Oil
• 1 tsp Chillie Flakes
• 1 tsp Salt
• 1 tsp Ginger Garlic Paste
• 1 Egg
Additionally, you will also need:
• A cylindrical ceramic cup
• Oil for greasing
• Butter/Parchment paper
Wash the Chicken and cut into big cubes. Grind it to a fine paste.
In a bowl, mix the chicken paste with the rest of the ingredients and mix well.
Grease a ceramic cup with butter. Gently put the chicken paste into the cup. Tap as you go along so that there are no air bubbles. Line the top of the cup with parchment paper. Seal it well. You could use a rubber band around it.
Place a small kitchen towel in a large vessel. Place the ceramic cup on the towel. Add water till about half way to the cup. Cover the top of the cup with another small towel. Cover the vessel and allow the Mortadella to steam for 30 minutes on medium flame
Turn off the flame. Remove the cup and let it rest in the foil till it reaches room temperature.
Once cooled, place the cup into the refrigerator and allow it to chill. Once chilled, gently remove from the cup and cut into thin slices. You can make a sandwich or eat it as it is.
NOTES: * Do not use chicken mince. Grind the chicken really well. * Avoid adding the seeds from the chilly flakes. * Grind the olives because adding whole olives or the big chunks will make it difficult while slicing the salami. * Adding corn flour and egg will help bind the mixture and will also give the salami a smooth texture. * Roasting bell pepper is essential to have that smooth texture. * The chicken mortadella/salami will remain fresh in the refrigerator for 4 days in an airtight container. You could also freeze them for about 2 months. But make sure you freeze the whole log, not the cuts. Whenever you wish to use them, thaw it first and then slice them.