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!
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!!
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.
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.
You gotta buy one on the Gold Coast. They taste better when you wave the chiko roll through the salt air near the beach . Magic!
Well done. You nailed it well. You did it all from scratch without any shortcuts too.
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).
Been over 2 decades since having one.
These were an everyday food when I was in Aus.
You are correct!! cornmeal was definitely in or on the crust.
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!
Loved Chiko and marathon rolls I still by them now and again at Woolies only nowadays I air fry or bake them instead of oil frying
Suggestion: Add a little corn starch to pastry for more crunch.
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!!
ditto! to that.
it's about the only thing i miss about australia is having chico rolls. and cappuccino
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.
You are, it is actually, well crumbed. 😀
1:24 “love 110 it’s my favourite colour” 😂😂😂
well done! would like to see a corn jack attempt! ;)
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.
Wooow thats great
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.
Love it!
Wow. 😊
3:35 here's a thought. Chiko could be referring to small (spanish - chicko) roll... not chicken..
No it refers to chicken despite the fact there's no chicken in it
I'am never buying another store bought Chiko again, well I can't as I live in Boston MA USA, thanks dA
I think that they use a chickpea flour! I am going to try it on the weekend!
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.
Around when was it that they changed from the original?
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.
It's not a chiko roll without the breading; bater coating
Eshay lad
I love that UA-cam asked me if I wanted to translate what you just said into English.
souvlaki
Buy them people or they will take them away again.
Only thing missing was it being drenched in chicken salt!!
No sauce? what kind of monster would put sauce on a choko roll?
....mostly bread crumbs
BRUH PEOPLE CALL ME THAT
Not really nice actually.
Just opinion
Different when you actually make it yourself.
Agree to disagree.