Dig in & CELEBRATE
Having family and friends over for a Jubilee party? Look no further for inspiration than our fabulously tasty recipe ideas – serving from eight to 12 people. We have an amazing dessert to round things off, too
Created by Rosemary Hume, founder of London’s L’ecole du Petit Cordon Bleu, Poulet Reine Elizabeth was served at The Queen’s Coronation lunch in 1953. The recipe was published ahead of the Coronation so that the dish could also be enjoyed at street parties nationwide. Hands-on time 30min, plus cooling. Cooking time about 11/2hr. Serves 10, as part of a buffet
1 large whole chicken, about 1.8kg 2 bay leaves
5cm fresh root ginger, peeled 10 peppercorns FOR THE SAUCE
1tbsp sunflower oil
1 small onion, finely chopped 2tsp medium curry powder 1/4tsp ground turmeric
2tsp tomato purée
Finely grated zest and juice 1/2 lemon 2tbsp apricot jam
200g mayonnaise
150g plain Greek-style yogurt
1 small mango, peeled and diced Small bunch coriander, roughly chopped
Toasted flaked almonds, to serve, optional
1 Untruss chicken, place breast-side down in a large pan (that has a lid) and cover with cold water. Add bay
leaves, ginger and peppercorns. Bring to boil, cover and simmer for 1hr.
2 Reserve 125ml of chicken poaching liquid and lift cooked chicken on to a board. Once cool enough to handle, discard skin and shred meat into bite-sized pieces. Set aside.
3 To make the sauce, in a medium pan, heat oil and fry onion for 8-10min, until softened. Add curry powder, turmeric and tomato purée; cook for 1min. Add reserved chicken stock and simmer until reduced by half, about 3-5min. Add lemon zest, juice and jam; simmer for 3min, until reduced and thick. Leave to cool.
4 In a separate large bowl, mix mayonnaise and yogurt. Stir in cooled curry mixture, chicken and most of the mango and coriander. Check seasoning. Spoon on to a platter and scatter over remaining mango, coriander and flaked almonds (if using). Serve.