Mock Chicken was first created during the second world war by inventive housewives, along with a whole host of other mock dishes, in reaction to rations and the dwindling supply of affordable fresh meat.
It continued to be popular throughout the 70s and 80s as a sandwich spread for events. I still remember when I first encountered it as a child on a sandwich at a church lady catered event. Although I found the whole ‘mock chicken’ concept entirely confusing, I instantly loved its chicken stuffing-like flavour. This version comes compliments of my dad Kevin, and originated from a CWA cookbook. Kevin is known to whip up a batch of Mock Chicken for high-tea style sandwiches for parties alongside a pretty mean curried egg!
½ teaspoon Thyme
1 cup breadcrumbs
2 tablespoon grated cheese
1 tablespoon butter
Chop tomatoes and onion, add grated cheese and cook with butter until tender. Beat eggs and add to mixture. Cook two minutes then add thyme and breadcrumbs. Keep in fridge in screw-top jars – good for sandwiches and as a dip.