One of my favorite British dishes is Coronation Chicken, a delightful chicken salad with an Indian flair. A London Le Cordon Bleu chef created the original recipe for the coronation of Queen Elizabeth II in 1953. It contained cold chicken, curry cream sauce, and spices. (Many variations include nuts and fruits.) The recipe was probably inspired by Jubilee Chicken, prepared for the Silver Jubilee of George V in 1935. (It consisted of just cold chicken, mayonnaise, and curry.) My understanding is that chefs created a new version for the Queen’s Diamond Jubilee that contains GINGER! How yummy does that sound?!
The Coronation Chicken recipe I’m providing here is relatively simple, but you can certainly find highly complex recipes for the advanced chef. Coronation Chicken is served cold, typically with a green salad and rice, or used as a sandwich filling.
Coronation Chicken (Serves 6)
(Don’t forget the rice and green salad!)
Yorkshire pudding is the traditional accompaniment for Sunday roast beef in Britain. Recipes for the pudding are fairly standardized. One variation, however, is what kind of pan to cook the Yorkshire pudding batter in. One option is to cook the batter in the pan that the beef roasts in (by dropping the batter right into the sizzling beef drippings). Other options are to cook the batter in custard cups, muffin tins, or a glass or metal baking dish. (When using these options, you can place some beef drippings into the bottom of whatever pan or cups you use, then drop the batter into the hot drippings--or you can simply grease the pans or cups with shortening or oil. Below is the recipe I most recently used.
Mmmm. Cheddar Cheese, Bacon, & Chive Scones . . . . What could possibly taste better? (Though vegetarians, of course, may forfeit the bacon.) Here’s a fab recipe. I recommend a strong-flavored tea, such as smoky Lapsang Susong, to accompany these bold-flavored scones. Enjoy!
Cheddar Cheese, Bacon, & Chive Scones
Serve warm or cooled.
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