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  1. Home
  2. melbourne cup recipes

Crisp wafer cones with chicken and walnut salad

Get your garden party started the right way with these elegant, but very simple, savoury cones. - by Hannah Oakshott
  • 25 Oct 2017
Crisp wafer cones with chicken and walnut salad
Cook: 38 Minutes - easy - Serves 8 - egg-free - pregnancy-safe
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Get your garden party started the right way with these elegant, but very simple, savoury cones.

Ingredients

1 Tbsp plain flour

8 spring roll wrappers

vegetable oil, to deep-fry

sea-salt flakes and black pepper to season

400 g canned cannellini beans, rinsed, drained

150 g smoked chicken breast fillets, finely diced

1 red onion, finely diced

1 celery stick, finely diced

¼ cup aioli

2 Tbsp walnuts, finely chopped

½ bunch fresh tarragon, finely chopped

edible flowers to garnish

Method

  1. Mix flour and 2 tablespoons of water together in a small bowl. Cut spring roll sheets diagonally in half. Wrap a piece around a lightly-oiled 12cm cream horn mould, sealing the edge with a little flour paste. Place a second horn over the pastry to encase. Repeat to make 3 more.
  2. Pour oil into a large saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Deep-fry cones in 4 batches for 1–2 minutes or until golden and crisp. Remove horns. Drain cones on paper towel. Season with salt and pepper.
  3. Put cannellini beans in a large bowl. Using the back of a large spoon crush beans. Add chicken, onion, celery, aioli, walnuts and tarragon. Mix well.
  4. Using a small spoon, fill cones with chicken salad just before serving. Garnish with edible flowers.
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