food, Recipes

Tarragon Chicken Salad Loaf


4 skinless chicken breast fillets (400g–500g)

2 cups chicken stock

1tbs tarragon vinegar

a handful of fresh French tarragon leaves or 1tsp dried tarragon

sea salt and black peppercorns

1/2 cup thick mayonnaise

1/4 cup creme fraîche

salt and milled black pepper, to taste

1 ciabatta, country-style bread or baguette

soft butter lettuce leaves




Place the chicken in a saucepan with the stock, vinegar, tarragon, a little salt and a few peppercorns.

Bring to a boil, cover tightly, turn off the heat and allow to cook and cool in the hot broth.

To make the filling, slice the cooled chicken fillets thinly, mix with the mayonnaise and creme fraîche, and season to taste.

Slice the bread horizontally. Sandwich the bread with the chicken filling, lettuce and chives.

Slice across for serving.

Serves 4


Recipe Phillippa Cheifitz


This recipe originally appeared in our 2014 Food issue.



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