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Thursday, December 22, 2016


Holiday decorations inside Pale Hall in North Wales, where Michelin-starred chef Michael Caines rules the kitchen.
Editor’s note: Each month, British Airways popular “Club” magazine publishes as a regular feature a club sandwich recipe contributed by a world class chef.  BA is kind to share the recipe with bloggers.  In its October 2016 edition “Club Magazine” featured Chef Michael Caines.  Here’s his ultimate Club Sandwich:

Michelin-starred chef, Michael Caines has cooked for the Prime Minister at 10 Downing Street, was awarded AA Chef’s Chef of the Year in 2007 and received an MBE in 2006 for services to the hospitality industry. Following the recent opening of his latest restaurant at Palé Hall in North Wales, in collaboration with the hotel’s owners, he shares his signature twist on the classic sandwich.

Pale Hall is a stunning country manor in Wales that has been turned into a classic hotel, which showcases a world class restaurant.
Michael says, “The best Club Sandwich I’ve eaten was at The Rivoli Bar in The Ritz. Most people visit the hotel for afternoon tea, but I go for this sandwich. Executive chef John Williams has got it spot on – succulent chicken, crispy bacon. It never disappoints.”

Chef Caines adds that a great Club Sandwich is a combination of ingredients that satisfies all tastes and palates. “I almost think of it as an all-day breakfast in a sandwich.”

Michelin Star awardee Chef Michael Caines
The key is crispy bacon, juicy chicken and great bread. “I like to use whole meal to add nutritional value to the dish. My ultimate Club Sandwich would be a triple-stacked version, with maple-smoked bacon, corn-fed chicken, a mix of mayonnaise and Dijon mustard, and toasted whole meal bread.”
Michael Caines ultimate Club Sandwich
 (makes one sandwich)

1 chicken breast from a corn-fed chicken

Salt and pepper

1 sprig of fresh thyme

1 clove of garlic

A knob of butter

4 rashers of streaky, maple-smoked bacon

1 large egg

3 slices of whole meal bread

1 tbsp good quality mayonnaise

1/2 tbsp Dijon mustard

3 pieces of iceberg lettuce

1 large tomato, sliced

1. Season the chicken breast with the salt, pepper and thyme, then rub with the garlic and butter.

2. Place the chicken in a baking tray with a few drops of water. To keep the meat succulent, cover with foil and place in the oven for 15-20 minutes, until cooked through but still moist. If unsure, use a meat thermometer to check.

3. Meanwhile, place the streaky bacon under the grill until it is crispy but not burnt.

4. Hard boil the egg for seven minutes, then slice and set aside.

5. Evenly slice the bread and toast.

6. Carve the chicken breast lengthways.

7. Combine the mayonnaise and mustard in a small bowl.

8. To build the sandwich, spread the mayonnaise mix on the first piece of toast, before adding a piece of lettuce, a slice of tomato and some of the hard-boiled egg.

9. Add a couple slices of chicken, followed by some bacon.

10. Place another slice of bread on top, having spread the mayonnaise mix on both sides. Then repeat the stacking of ingredients.

11. Top with the final slice of bread, spread on one side with the mayonnaise mix, before cutting the finished sandwich into triangles.

Set on 16 acres of gardens, this elegant Victorian country house hotel with a grand entrance hall is 3 minutes' walk from the River Dee and 4.6 miles from the market town of Bala in Snowdonia National Park.

Traditional rooms with antique furnishings feature en suite bathrooms. Some have fireplaces, sitting areas, bay windows and/or whirlpool baths; many offer canopied or half-tester beds.

Free breakfast is served in a formal restaurant, which also offers British and French cuisine for lunch and dinner, plus afternoon tea. Ornate function rooms are available, including 1 with 2 marble fireplaces and another with a hand-painted dome ceiling.

Address: Palé Estate, Llandderfel, Bala LL23 7PS, United Kingdom

Phone: +44 1678 530285

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