The Queen's Coronation Chicken

Let’s get RETRO!!

Wow I haven’t been here for ages, slackest blogger on the planet it would seem but anyway, I’m back!

So for The Wedding last month I was asked to make a very large vat of Coronation Chicken to feed some ridiculous number of people. From some dim recess of my memory I recalled a recipe with red wine, apricot jam, mangoes etc I tried to recreate it and the general verdict was that it was quite a success.

You will need (for about 20 people!!)


10 chicken breasts
350ml red wine
2tsp turmeric powder
3 star anise
1 stick cinnamon
10 cardamon pods
1 tsp black peppercorns
200ml mango chutney
200ml Apricot jam
10 dried apricots chopped into small pieces
2 tbs mild curry paste (like a korma)
200ml double cream
200ml mayonnaise
200ml natural yoghurt
lots of chopped coriander
chopped almonds


for the poaching liquid:

star anise
cinnamon
cloves
peppercorns
bay leaves
cardamom pods
whole bulb of garlic (not need to peel)

And then you need to:


Fill a big saucepan with water, throw in a few of each of the spices listed under the poaching liquid, bring to the boil and let simmer fast for about 10 minutes. Your kitchen will start to smell like Christmas!

Throw the chicken breasts into the boiling liquid three at a time and poach for 20 minutes. Remove the chicken, set to one side and once cool slice into bite sized chunks. Do the next batch until all cooked. If you can be bothered this poaching liquid actually makes a really good base for a delicious Asian styled soup or noodle broth.

Whilst this is going on pour the red wine into a large saucepan and add the star anise, cardamom, cinnamon, peppercorns. Bring to a simmer and reduce to about 150ml.

Strain and return the liquid to the pan. Add the apricot jam, dried apricots, mango chutney, turmeric and curry paste. Simmer gently for about 5-10mins until thick and syrupy.

Remove from heat and leave to cool.

Stir in mayo, cream, yoghurt and you should have a thick yellowish curry sauce.

In a big mixing bowl add the chicken, half the coriander and the sauce. Mix really well and transfer to your serving platter. Sprinkle remaining coriander and the chopped almonds on top and voila! You are ready to go. A dish fit for a beautiful Queen.

Beef Wellington Recipe #2

Alexander already has a fabulous Beef Wellington recipe on TFE but I thought I would throw in my version, which of course is soooo much more betterer than his. Hmmm.

Anyway, this is a pretty much direct steal from Gordon 'Effing' Ramsey with a few of my own add-ins.

Before I start I just want to have one little lecture. This recipe is all about MEAT, it’s showcasing beef in a very opulent and sophisticated way, and so you need to make sure that the beef you buy and serve is of the very best quality.

In Dubai the beef available to us is pretty dire so we need to make the most of a bad lot. I am very fortunate that I have access to some of the best beef I have ever tasted through a great SA chum who brings it up from home but that avenue is closed at the moment sadly due to nonsensical local custom restrictions. Anyway, you need to splurge here, get the very best beef fillet that you can afford, a nice long thick piece, tied if necessary into a good log shape. Make sure the butcher has trimmed off any membrane or fatty bits. I work on approx 175-200g of beef per person.

You will need:

700-800g beef filet
500g puff pastry
2 large Portobello mushrooms
200g button mushrooms,
3 cloves of garlic
6 slices parma ham
1 heaped tbsp English mustard
3 tbsp brandy
Flat leaf parsley


And then you need to:

Put the mushrooms and the garlic in to a food processor and whizz to a coarse paste.

Scrape out the mushrooms into a large dry frying pan (no oil) add 1 tbsp of brandy and over a medium heat cook the mushroom mixture until it is dry. Add the chopped flat leaf parsley, seasoning and put to one side.

Lay the beef fillet on a board and grind a generous amount of black pepper all over. In the same frying pan heat 2 tbsp olive oil over high heat and sear the beef one all sides. Cook it pretty quick, just sear and colour the outside of the beef.

When almost done splash in 2 tbsp brandy and set light to it. FLAMBE!

Remove the beef and set to one side. Scrape any bits and pour the juices into a small pan in which you are going to make the port wine sauce.

Brush the English mustard over the beef.

Roll out the pastry into a large rectangle on a lightly floured surface.

Lay out the parma ham in the middle of the pastry in slightly overlapping layers. With a palette knife smear the mushroom mixture on top of the ham. Lay the beef on top and roll the pastry around the beef making sure it is covered first by the ham and mushroom layer. Trim off any pastry not needed and neatly tuck the ends in and lay on a lightly oiled metal baking tray with the seam side down.

Brush the pastry with beaten egg yolk and then bake in a hot oven (400F/200C) for 40 minutes. This will produce beef medium rare.

I serve this delicious beef with these potatoes and with green beans cooked in a thick tomato paste. I also make a small bowl of port wine sauce to go with it.

Beef Wellington

I stole this recipe from Michelle Bearryman, who deserves better, but then I’m a totally unprincipled cad when it comes to a good recipe. It’s an interesting and totally delicious variation on a ‘traditional’ Beef Wellington, adding a touch of creaminess and lightness rather than the old fashioned heavy, red flavours. Give it a whirl!

Ingredients

• 675g fillet steak
• Black pepper
• 1 tbsp olive oil
• 350g puff pastry, thawed if frozen
• 1 egg, beaten

Parsley pancakes

• 50g plain flour
• Pinch salt
• 150ml of milk
• 1 egg
• 2 tbsp fresh parsley, chopped

Mushroom Pate

• 25g unsalted butter
• 1 local red onion, chopped
• 450g of assorted wild mushrooms, chopped
• 50g fresh white breadcrumbs
• 8 tbsp double cream
• 2 egg yolks

Preheat the oven to 220C/425F/GM7. Season the fillet with plenty of pepper, some salt and perhaps a quick scattering of brandy. Heat the oil in a roasting tin, add the steak and quickly sear to brown all sides.

Transfer the fillet to the oven and roast for 20 minutes – you can give it 25 minutes if you’re keen on well done steak. Set aside to cool.

For the pancakes, beat the flour, salt, half the milk, the egg and parsley together until the mixture’s smooth, then stir in the remaining milk. Heat a greased, non-stick pan and pour in enough batter to coat the bottom. When set, turn over and cook the other side briefly until lightly browned. Continue with remaining batter - the recipe makes three or flour.

Fry the shallots or onion in butter to soften without colouring. Add the mushrooms and cook until their juices begin to run. Increase the heat and cook briskly so that the juices evaporate. Combine the breadcrumbs with the cream and egg yolks. When the mushroom are quite dry, add the bread and cream mixture and blend to make a smooth paste. Allow to cool.

Now roll out the pastry and cut into a rectangle around 36x30cm. Place two of the pancakes on the pastry and spread with mushroom pate. Place the beef on top and spread over any remaining pate, then cover with the remaining pancakes. Cut out four squares from the corners of the pastry, moisten the pastry edges with egg and then wrap them over the meat. Use the reserved pastry trimmings to decorate the top.

When you’re ready to finish the Wellington, turn the oven to 190C/375F/Gas5. Brush the pastry with beaten egg. Cook the Wellington for about 30-35 minutes until it’s golden brown.