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August, 2015

  1. Chiko Roll Revisited

    August 27, 2015 by ThePieMan

    In recent days, I’ve been redoing my recipe collection, and I’ve come to the realisation, that I have three types of recipe books: a) printed books, b) hand written notes,  notebooks and a kitchen diarie, and c) my kitchen scrapbooks – that is books for scrapbooking recipes picked up from supermarkets, snipped from magazines and news papers, and printed copies of online recipes.

     Now, in my hand written nots are my notes for the Chiko Roll. Several pages of them, and it has left me contemplating, in my dreamtime, techniques of cooking the roll. Now, in a previous post i mentioned rolling the pastry onto cannoli tubes and blind baking them, well that didn’t work so I ground to a halt again, need to cogitate.

    In the meantim, here are a few sites of interest of other peoples efforts to reproduce the roll. My main critiscism, if it could be even considered on, is that rolling the filling up like a Spring Roll and putting it in a Chiko Roll Bag, doesn’t make it a Chiko Roll – Tasty! Yes, pretty and parctical, but not the kind of near to result I’m trying to reproduce. 

    This is probably the best attempt I’ve seen so far:¬†Homemade takeaway Holy Grail¬†

    This mob need to reedit their page for consistence. They list rice as an ingredient and then demonstrate in the Nutritional Info that there’s no rice in it at all, some people… Cooks Info

    The only recipe for an egg dough batter for a Chiko roll that I’ve been able to find. Except for folding the roll like a Spring Roll, this is one of the best dough efforts I’vew seen: Paul’s Cheeky Roll Recipe

    And from a Museum display case, a description of the original process.:

    “The Chiko Roll is an old-fashioned fast food which is still sold in shops today! It was first sold at the Wagga Show over 50 years ago. Wagga was the birthplace of the Chiko Roll. The inventor? A Bendigo boilermaker named Francis Gerald McEncroe. “He made his first rolls on a small hand-fed sausage machine. They were made of boned mutton (lamb), celery, cabbage, barley, rice, carrots and spices. This combination was then wrapped in a thick egg and flour dough, then fried. Both ends were hand-painted.”  (source)

    Addendum: To increase the thickness of a Spring Roll Wrapper, whilst “I” don’t advocate using them: one can brush a wrapper lightly with water then lightly dust with flour and stack the next wrapper on top. Separate the stacked sheets with wax paper and lightly weight the stack when finished and let them rest fo 20 min. or so. Alternatively, join the sheets together using a cornstarch paste.