From the Constance Spry Cookery book with Rosemary Hume. This dish was invented for, and served at, the Coronation of Queen Elizabeth II in 1953
2 young roasting chickens – water and a little wine to cover – carrot – a bouquet garni – salt – 3-4 peppercorns – cream of curry sauce (below)
Poach the two young roasting chickens with carrot, bouquet garni, salt and peppercorns in water and a little wine, barely to cover, for about 40 minutes or until tender. Allow to cool in the liquid. Joint the birds, removing the bones with care
Cream of curry sauce:
1 Tbsp oil - 50g onion, finely chopped - 1 dessert spoon curry powder - 1 good tsp tomato purée - 1 wineglass red wine - ¾ wineglass water - A bay leaf - Salt, sugar, a touch of pepper -
A slice or two of lemon and a squeeze of lemon juice – 1-2 Tbsp apricot purée (or clear jam) -
450ml mayonnaise - 2-3 Tbsp lightly whipped cream
(Lynne’s addition:
Add dried apricots (Turkish) to decorate and sprinkle over flaked almonds or other nuts)
Heat the oil, add onion, cook gently for 3-4 minutes, add curry powder. Cook again for 1- 2 minutes. Add tomato purée, wine, water and bay leaf. Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice. Simmer with the pan uncovered for 5-10 minutes. Strain and cool. Add by degrees to the mayonnaise with the apricot purée to taste. Adjust seasoning, adding a little more lemon juice if necessary. Finish with the whipped cream. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning
Rice salad
The rice salad which accompanied the chicken was of rice, peas, diced raw cucumber and finely chopped mixed herbs, all mixed in a well-seasoned French dressing. For convenience in serving at the Coronation, the chicken was arranged at one end of an oblong dish and a rice salad at the other
(Lynne added diced red pepper, sliced spring onions instead of peas and cucumber and you can use courgettes instead of cucumber. If apricots are not in season, you can melt some apricot leather to get the purée)
© John & Lynne Ford, Adamastor & Bacchus 2018
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