Coronation Quiche The official Coronation Quiche recipe for King Charles III's crowning contains spinach, broad beans and tarragon, which might be a nod to his sustainable agriculture commitment.
To make the most of the Coronation of King Charles III, communities and neighbours are encouraged to celebrate together at Coronation Big Lunches, taking place all over the United Kingdom on Sunday, 7 May. The official "Coronation Quiche" recipe has been released, and while it feeds only six people, it's a perfect dish to bring to the celebratory lunch, or any meal, for that matter. The selection of the quiche as the official Coronation dish aligns nicely with King Charles apparent affinity for eggs and cheese. In fact, in 2018, Clarence House released a recipe on social media of the then prince's favourite "cheesy baked eggs", which – like the Coronation Quiche – also contains spinach. Other produce in the quiche includes broad beans and tarragon, which is likely a nod to Charles' commitment to organic and sustainable agriculture. Coronation Quiche Serves 6 Ingredients For the Pastry: 125g (1 cup) plain flour Pinch of salt 25g (2 tbsp) cold butter, diced 25g (2 tbsp) lard 2 tbsp milk or 1 x 250g (9oz) block of ready-made shortcrust pastry For the Filling: 125ml (½ cup) milk 175ml (¾ cup) double cream 2 medium eggs 1 tbsp chopped fresh tarragon Salt and pepper 100g (3½oz) grated cheddar cheese, 180g (about 6oz) cooked spinach, lightly chopped 60g (2oz) cooked broad beans or soya beans Method Step 1 To make the pastry, sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb like texture. Step 2 Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes. Step 3 Have ready one 20cm (8in) flan tin. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm (⅕in) thick. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge. Step 4 Preheat the oven to 190C (fan 170C) 375F. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans. Reduce the oven temperature to 160C 9fn 140C) 320F. Step 5 To make the filling, beat together the milk, cream, eggs, herbs and seasoning. Scatter ½ of the grated cheese in the blind-baked base, top with the chopped spinach and beans, then pour over the liquid mixture. If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden. Coronation Chicken The coronation of Charles III and Camilla took place on 6 May; to celebrate, why not try making Le Cordon Bleu London's modern twist on coronation chicken? Invented for a luncheon during the coronation of Queen Elizabeth II in 1953, coronation chicken is a dish of diced chicken with a creamy sauce and touch of curry powder that has endured – and evolved – in British cuisine for 70 years. But how did it all begin and how might one find it today, especially in light of the upcoming coronation of Charles III and Camilla on 6 May? In 1953, the Minister of Works asked Le Cordon Bleu London culinary school – run by Constance Spry, a celebrated florist, and Rosemary Hume, a cook and author – to serve lunch at Westminster School for 350 foreign representatives invited to attend the coronation. As students were serving the food, and the kitchen at the venue was too small to produce anything hot except for soup and coffee, the menu had to be simple but also appropriate for such a historic event. Out of this was born coronation chicken, or as it was listed on the menu, "Poulet Reine Elizabeth". Served cold, the original recipe involved poaching chicken in water and wine before coating it in a creamy sauce consisting of mayonnaise, whipped cream, apricot and tomato purée, curry powder, lemon, pepper and red wine. The dish was accompanied by a well-seasoned salad of rice, green peas and pimentos. Spry said she doubted any of those served the dish would have recognised it as a curry, instead describing it as having "a delicate and nut-like flavour". As early as 1980, recipes can be found that include seedless grapes, while sultanas were often included in stripped-back versions with little more than chicken, mayonnaise and curry powder. Many British celebrity chefs have also added their own twist to it over the years, including Heston Blumenthal, who was invited to recreate the dish – adding other spices, sultanas and nigella seeds – for Queen Elizabeth II's Diamond Jubilee garden party in 2012. Seventy years after its invention, coronation chicken is still ubiquitous across the United Kingdom and can often be found in sandwiches in the largest supermarkets and the smallest cafes. Perryman illustrated its enduring appeal by explaining, "This dish carries a sentimentality that makes people think of picnics and street parties. It's also so accessible. You can adjust the spices, change the protein, use it in a salad or elevate the recipe for a dinner party. The dish has remained a proud part of our history at the institute, and we love to see how often it has been reimagined by a variety of chefs over the years." Asked how Le Cordon Bleu London will be marking this year's Coronation, Perryman said, "At Café Le Cordon Bleu and CORD Café, we will be offering a gourmet coronation chicken bun [see recipe below] and a delicious fruit tart complete with crown decoration. At CORD Restaurant, the menu will feature a three-course set menu in celebration of King Charles III, comprised of his food favourites and considering His Majesty's own ethos around sustainability and provenance." She continued, "This special menu will include the Coronation Lamb; a beautiful dish of organic British lamb with forest mushrooms, comprised of seared lamb loin, dry slow-roasted crispy shoulder, slow-cooked porcini mushroom and pancetta compote, pickled girolles, garlic cream, lamb jus and savoy cabbage. The dish has been created for CORD by Chef Emil Minev, Director of Culinary Arts at Le Cordon Bleu London." Ingredients For the Chicken 2 Roasting chicken 1 Carrot 1 Bouquet garni Water White wine (a splash) a pinch of salt 4 Peppercorns For the Sauce 2oz Onion (chopped) 2tsp Curry powder 1tsp Tomato purée 100ml Red wine Water 1 Bay leaf Lemon Lemon juice 3tbsp Apricot purée, or apricot jam ¾pint Mayonnaise 3tbsp Whipped cream, plus a little more 1tbsp Oil Salt and pepper Sugar Method For the Chicken STEP 1 Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones. For the Sauce STEP 1 Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1–2 minutes. STEP 2 Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5–10 minutes. Strain and cool. STEP 3 Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream. STEP 4 Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.
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