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Recipes Fit For a Queen We celebrate the Queen’s Platinum Jubilee Year with two recipes for you to enjoy over the extended Bank Holiday – and all the year round.
Coronation Chicken The recipe 'Poulet Reine Elizabeth' now widely known as Coronation Chicken was created by Angela Wood, a 19-year old student at the Cordon Bleu School, and could be said to be her crowning glory! She worked on it for several days to perfect the blend of flavours. Suzanne Goodman uses Evelyn Rose’s recipe for this iconic dish. »
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1½ lb (675g) cooked chicken breast or the flesh from an entire roasted 4lb (2 kg) chicken ½ pint (275 ml) mayonnaise 1 tablespoon medium strength curry powder 2 rounded tbsp. mango and ginger chutney 1 teasp grated peeled fresh ginger
The Rice Salad
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12 oz (350g) long grain Basmati white/ brown rice 1¼ pints (725ml or 3 cups) chicken stock 1 large red pepper, seeds removed, finely diced 4 rounded tbsp. seedless raisins 6 tbsp. vinaigrette
To make the Chicken Salad 1. The chicken can be roasted or poached as preferred. Remove all the skin and cut the flesh into bite-sized pieces. In a large bowl, mix together the mayonnaise, curry powder, chutney and fresh ginger. Stir in the chicken and leave covered until required. This can be prepared any time of the day, but allow enough time for the salad to stand for at least 30 minutes to let the flavour develop
To make the Rice Salad 2. Bring the chicken stock to the boil and add the rice, cover and simmer for 15 mins, then take off the head and leave covered to steam for a further 5 minutes. Uncover – the rice will have absorbed all the liquid and can be fluffed up with a form. Put into a bowl and add the red pepper and raisins. Spoon the vinaigrette over the rice mixture and mix gently with a fork. Refrigerate in a covered contained for several hours.
54 | Pesach 2022
To assemble the Coronation Chicken Spoon the rice onto an oval platter, and pile the chicken salad on top.