Ive eaten a few of the Chico rolls in my time, and I think they dip the roll in a light batter possibly corn meal coating as well. The ends definitely show a liquid batter was used. And would definitely add to the overall crunch this delicious treat gives us.
I think it's the wheat cereal. And by the way it contains chilli not curry, and no butter or eggs. He nailed a different roll. //Wheat Flour, Cabbage (18%). Water. Cooked Barley (Water, Barley), Carrot, Beef (4.5%), Animal Fat, Wheat Cereal, Celery, Onion, Green Beans, Textured Soy Protein, Salt, Sugar, Acidity Regulators (450, Sodium Bicarbonate), Hydrolysed Vegetable Protein (Contains Soy), Spices (Contains Chilli), Emulsifier (471), Colours (102, 110), Flavour Enhancer (635).
I love a Chiko roll. When we were kids we'd get them with our fish and chips along with those massive Marathon spring rolls. I oven bake them these days!
Seeing you have successfully done the Chiko Roll from scratch with no shortcuts, can you re-create another Australian classic: the Cornjack. It is even simpler since all you need is creamed corn for the filling and make the pastry dough. If I am not mistaken, it actually uses the same dough as the Chiko Roll itself.
This is great can you please recreate the Australian “Marathon Classics spring rolls” they sell at takeaways shops and at coles and wollies! That would be sensational! I love those!!
It seems that you have nailed the filling but as for the roll, it should have been made out of corn meal with turmeric for colouring in my opinion. Regardless I did enjoy watching this.
The Chiko roll of today is different to what I ate in the late '60s and '70s. I loved it then but not now. Your alternative style looks good. Most of us boomers now replace it with a spring roll.
I have no idea how the pastry is made but for some reason I always thought the pastry had chick pea meal in it. The ingredients don’t mention chick peas though?
The 'original' chiko rolls (which you weren't even alive or thought of for) had miniscule shrimps in them, too. If memory serves, carrots, corn and barley and pork mince.. They never managed to make them right after the creator died, taking the recipe to the grave with him. They ended up with far too much barley. The only thing they got right was the pastry. Cornmeal was definitely in or on the crust. I'm going to give your recipe a go, with a bit of modifying to see if I can recreate MY memory.
Shrimp? and Pork? Not according to the history. It was lamb (and perhaps later lamb/beef) mince. The jury is out on whether the "egg batter dough' was rolled in polenta (your corn meal), semolina (wheat meal), or fine crushed dry breadcrumbs.
