Coronation Chicken ©
1 Chicken
2 Onions, 4 carrots, stick of celery, 1 leek
Bouquet Garni ( Bay leaf, parsley and thyme )
6 pepper corns whole
2 tsp salt
Sauce
4 tbs clear honey
1 tbs curry powder
227 g jar of Sharwood’s mango chutney
225 g mayonnaise
4 tbs white wine
150 ml cream (opt)
Garnish
1 green/red sweet pepper for decoration
1/2 cucumber
Parsley or Coriander Leaves
Rice
225 g Basmati Rice
Dressing for rice
4 tbs olive oil
1 tbs vinegar
salt and freshly ground pepper
METHOD
1. Wash Chicken well under running water, having first removed the liver, heart etc from the chicken cavity.Place in large saucepan together with 2 onions, 4 carrots, a stick of celery, a leek and bouquet garni, 2 tsp salt, 6 black pepper corns. Bring to the boil and simmer for 45 mins to 1 hour, or until leg joints come away easily from the body.
2. Leave to cool down a little off the heat and lift out, using two large slotted spoons, onto a platter. When cool enough to handle, remove flesh carefully from the bones and discard gristle and skin. Place in serving dish, placing white meat in the centre and dark around it,having broken it up into portion or mouth sized pieces.
3. Cover with cling film to keep moist.
To make the rice.
1. Place 3 cm of water in a saucepan, together with 1/2 tsp salt and bring to the boil. Add basmati rice which you have previously rinsed in a sieve and cook on the minimum heat, mark 1 until basmati swells, lid on. Approximately 8 minutes. Arrange in serving dish and leave to cool. Just before serving, pour over dressing, the whipped up oil, vinegar and a little salt.
2. For a special occasion arrange chicken in the center of serving dish and place rice around in a circle. Drizzle with dressing.
To make Sauce For Chicken
1. In a sauce pan, place honey, add curry powder and boil for two minutes, add white wine and reduce for two minutes.
2. Remove from heat and add jar of chutney, leave to cool completely. Add mayonnaise and cream, mix well.
3. Pour over Chicken, covering all the meat and decorate with green and red pepper slices, sliced cucumber and parsley.
N.B. This makes a lovely summer dish, it comes from way back, but is always successful and can be made ahead of time. If you put into the fridge, make sure you bring it out half an hour before serving. If you can avoid putting it into the fridge, the chicken is much softer, but this means making it on the same day.
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Wash your chicken well under running water, having removed liver, heart etc from cavity. Place in large saucepan and surround with vegetables. Add enough water to come 2/3 up your ingredients. Bring to the boil and simmer for one hour, or until meat falls away from the bones easily. Remove from heat and allow to cool.
When cool enough to handle, remove meat from bones. Place dark meat in the center of your serving dish and surround with white meat. Cover with cling film to keep moist until you have made your sauce.
* Here in this picture, I have also added a bay leaf, ginger, lemon grass and a chili. ( This is optional.)
Measure out honey into saucepan , add curry powder and cook until aromatic.1 minute. Déglace with wine and reduce by half.
Remove from heat and leave to cool.
When cold, add chutney and mayonnaise.
Decorate with cucumber, red sweet peppers and coriander.
Excellent served with basmati rice on a hot summer’s evening.
Coronation Chicken as part of a Buffet. Clockwise : Coronation Chicken, Parsley And Lemon Zest Rice ( to be found under Moroccan Barbecued Chicken.) Courgette Patties, Courgette Vinaigrette salad, Cream Cheese and Sweet Chili Sauce, and Roasted Peppers with garlic oil and vinegar.
N.B “Déglace” is a procedure where by you heat the fat and add alcohol and it emulsifies.
Jane’s Curry Soup ©
An all time favorite with every one and a soup I make often.
Easy
This recipe is my own adaptation.
For 2 Persons
Double up according to the numbers you are cooking for.
Ingredients
1 tbs coriander per person
1 tbs cumin ”
1 tbs ginger ” (optional) or fresh finely cubed
1 tsp chili powder, or fresh whole one, deseeded.( In all, not per person! )
1/4 tsp turmeric per person
2 spring onions, finely chopped per person
2 tbs oil of your choice
2 tsp tomato puree
a dash of fish sauce
1-2 nests noodles of your choice per person. I use angle hair pasta.
2 cups chicken stock or more so as to be liquid, not thick.
100 g creamed coconut per person
Garnish
Coriander leaves
Finely shredded chinese lettuce leaves
Finely chopped green leaves from your spring onions
Finely chopped green or red chili deseeded
small shrimp , bean sprouts (opt)
Method
1. Put powdered spices in jar and shake to mix well. (You can double and triple up, for another time.) Each time you make the soup, you need 1 tsp per person. Even better, you can lightly roast the whole spices and grind them.
2. Put oil in sauce pan and add spices and onion, green leaves included, fry until aromatic, 2-3 mins.
3. Add stock, 1 cup per person, or water with chicken/Beef cube, if home made stock is not available.Add tomato puree and bring to the boil.
4. Drop in noodle nests, scrunch in the palm of the hand, before dropping in. Or chinese noodles, boil rapidly for two minutes, remove from heat and add coconut cream.
5. Sprinkle over garnish.
Serve straight away, or noodles swell !
N.B. The consistency of the soup should be soup and noodles, not just noodles, if you leave the soup to stand, they quickly swell, so I prepare and add noodles, just before serving. Add more stock, if soup becomes too thick. This is very important!
You can regulate hotness by the amount of chili added.
Ginger is optional.
The Soup we used to order with my dear friend Ana, was so good, I was determined to make something similar. In those days I had little knowledge of Asian cuisine, but the result was delicious and my friends remember it to this day. Later I discovered my ingredients were not far off the real recipe! I still prepare it often and it is also very nice with Bulgar Wheat.
Fry spices together with onions and chili, until aromatic, 2-3 minutes.
Add stock to spices and bring to the boil. Add noodles of your choice and simmer for two minutes, or until
just cooked.
Final result. Eat straight away! The noodles must not wait!….Delicious!
Sauce Bernaise ©
This is a family favorite and once made you will never look back…..just delicious!
Easy : This was made for a special occasion. It is perfect with Fillet of Beef.
4 Persons
Ingredients
100g butter cubed
2 egg yolks
2 tbs tarragon vinegar
1 chopped shallot
6 pepper corns
1 tbs white stock ( Use a quarter of a beef stock cube )
1 tbs white wine
1-2 tbs fresh or dried tarragon
salt
Method
1. Put the peppercorns, shallots, vinegar, wine and stock into a saucepan,(if you don’t have tarragon vinegar, add a tsp of chopped tarragon leaves) reduce by half over a good heat.
2. Strain into a medium glass mixing bowl and add beaten yolks.Stand over a pan of simmering water, taking care the bottom of the bowl is not touching the water and beat with an electric hand mixer until it goes thick like mayonnaise and the beaters leave a distinct trail, 5-8 mins.
3. Remove the bowl from the boiling water and add the butter, cube by cube, beating all the time, adding the next one, only when the first has dissolved.
4. Mix in chopped tarragon and salt to taste.
5. Spoon into serving bowl and decorate with a sprig of tarragon, or parsley.
Keep at room temperature and serve with roast fillet of Beef, or other grilled meats, fish, eggs and some white meats.
This is definitely my children’s most favorite sauce, home made, it is a total luxury and not difficult, once you have done it once, every one just loves it and you can double up the ingredients.
If you store in the fridge, remove to soften at room temperature, half an hour before serving.
This quantity is suitable for four people.
Place ingredients in saucepan and reduce by half. This intensifies the flavor.
Place two egg yolks in fire-proof bowl and add “Sieved,” reduced ‘liquor’ from reduced onions, tarragon
and stock.
Beat over saucepan of simmering water, until thick. 5-8 minutes at least, but not so long that the sauce
begins to cook at the edges of the bowl.
Cubes of butter for sauce.
Remove from saucepan of simmering water and add butter, piece by piece.
It is important that that each piece of butter is incorporated, before adding the next, or it could curdle. If it
does curdle, add a tbs hot water.
Final Result!…..Really delicious!
What's Cooking In Jane's Kitchen 