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Place bread in a small bowl and cover with water. Set aside to soak for 5 minutes, then drain and squeeze dry. Place in a large bowl with chicken mince, chopped green onion, half of coriander and egg. Mix thoroughly and season. Using wet hands, shape into 4 patties, or flatened balls. Lightly spray a griddle or sandwich press with olive oil and cook patties until browned and cooked through. Set aside. Combine capsicum, tomato, celery, onion, parsley, vinegar, mustard and salt to taste in a medium bowl. Cut the bread into four pieces crossways; split the bread pieces in half. Toast, cut side up, under a preheated grill. Layer four toasted bread pieces with lettuce, capsicum mixture, patties and mayonnaise. Top with the remaining bread slices. Garnish with remaining corriander.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Batch dough method — store dough in fridge, bake fresh daily
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing