RECIPE OF THE MONTH

Recipe of the month: Coronation Chicken Salad

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In a just a few week’s time we will be celebrating the Queen’s Diamond Jubilee. What better time to share our recipe for the ultimate celebration food - Coronation Chicken. Here’s our take on the classic with a simple and delicious Coronation sauce paste and toasted flaked coconut. Available in store now and as part of our Diamond Jubilee street party menu.

Coronation sauce paste:

  • 3tbs good quality medium curry powder
  • 5cm piece fresh ginger
  • 1 bunch fresh coriander
  • 150g passata
  • 1tbs vegetable oil
  • 1tsp sugar
  • Salt and pepper to taste

Salad components:

  • Medium free range chicken
  • 200g Camargue red rice
  • 4 heads little gem lettuce
  • 1 red pepper
  • 1 yellow pepper
  • 100g shallots
  • 150g dark raisins
  • 175ml apple juice
  • 50g toasted flaked coconut
  • 150g Greek yogurt
  • 150g Mayonnaise
  • 1 x quantity Coronation sauce paste
  • Juice of half a lemon
  • Salt and pepper to taste

Serve 4-6

Method:

  1. To make the Coronation sauce mix, blitz together the curry powder, fresh ginger and ¾ of the fresh coriander (roughly chopped including the stalks), the sugar and passata to make a paste.
  2. Cook the spice paste in the oil for 10mins uncovered until there is no raw taste left and you have a dark flavoursome cooked paste. Set aside to cool.
  3. Season the chicken inside and out and roast in the oven for an hour or until the juices from the thickest part of the leg run clear when pierced with a skewer.
  4. Once cool enough to handle, shred the chicken to bite sized pieces and then set aside and allow to cool fully.
  5. Cook the red rice on a gentle simmer in salted water, drain and set aside to cool.
  6. Heat the apple juice and once boiling add the raisins and allow them to plump up and absorb the juice. Allow to cool.
  7. Very finely slice the shallot and separate into rings.
  8. Finely chop the red and yellow peppers into a small square dice and set aside.
  9. Break the baby gem apart, rinse and dry.
  10. To make the salad dressing, mix the yogurt, mayonnaise and the Coronation paste till you have a smooth dressing.
  11. Gently coat the shredded chicken with the Coronation dressing adding a squeeze of lemon at the same time.
  12. Start to layer the salad, beginning with the baby gem, red rice, chicken, peppers, shallots, raisins, the remaining fresh coriander and the toasted flaked coconut.
For a chance to sample the whole Diamond Jubilee menu come along to our ‘Rare Tea’ Party 7-8.30pm Wednesday 23 May at our Hampstead store.

Spiced Easter Biscuits

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With Easter entertaining all sewn up, why not make time to squeeze in a little light baking? We love these Spiced Easter Biscuits – golden and delicious and a great recipe for the kids to get involved in.

You will need a 7cm pastry cutter. Makes 20 biscuits:

160g Doves Farm plain flour

1/2 tsp Doves Farm baking powder

1/2 tsp Steenbergs ground cinnamon

1/2 tsp Steenbergs mixed spice

80g caster sugar

80g slightly salted Netherend butter

50g currants

1 Fenton Farm egg

25g Steenbergs vanilla sugar

Method:

  • Sift flour, spices and baking powder together and rub the butter in lightly with your fingertips.
  • Once at the crumb stage, stir in the sugar and currants.
  • Once incorporated, add the beaten eggs and combine till you have a firm dough.
  • Lightly knead the dough on a floured surface then roll it out till you have a large sheet about 3mm thickness.
  • Use your pastry cutter to cut out circles of the dough and place them on greased baking sheet making sure to leave room for them to spread.
  • Bake at 175 degrees for 12-13 min till baked but still light golden.
  • Sprinkle with vanilla sugar whilst still slightly warm from the oven then transfer to wire rack to finish cooling.

These would make a lovely gift stacked together and tied with some ribbon.

As a fun alternative, leave out the currants and cut into Easter shapes and get the kids to decorate the cooled biscuits with coloured icing, edible baubles or what ever takes their fancy.

Spring Lamb Hot Pot

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Spring has sprung and that means delicious new season lamb. Look out for new Spring Lamb Hotpot on our shelves later this month - in the meantime here is a cheeky glimpse of our recipe for you to have a go at at home.

Ingredients:

800g lamb neck fillet (diced and dusted in seasoned flour)

5 tbsp vegetable oil

500g onions

65g butter

800ml dark chicken stock

1 tsp chopped rosemary

1 kg potatoes thinly sliced

250g carrots thinly sliced

250g leeks wash and chopped

Method:

Preheat the oven to 180oC. Cut the lamb roughly into 3-4cm chunks, season with salt and pepper and dust, with flour Season and lightly.

Heat 2 tbsp oil in a heavy-based frying pan and fry the lamb, a few pieces at a time, over a high heat until they are nicely coloured. Drain in a colander and set aside.

Wipe the pan clean. Heat another 2 tbsp oil in the pan and fry the onions over a high heat until they begin to colour. Add the butter and continue to cook for a few minutes until the onions soften. Add the carrots and leeks and continue to colour. Dust them with 1 tbsp of flour, stir well, then gradually add the stock, stirring to avoid lumps. Sprinkle in the chopped rosemary. Bring to the boil, season with salt and pepper and simmer for about 10 minutes.

Now you’re ready to assemble the pot. Cover the bottom of a casserole dish with a layer of potatoes, then add a layer of meat with a little sauce, then another layer of potatoes. Continue until the meat has all been used.

Finish the top with a layer of nicely overlapping potato slices. Brush the top layer of potatoes with a little of the sauce. Cover and cook in the oven for about 30 minutes, then turn the oven down to 120°C and cook for a farther 2 hours.

Remove the lid from the pot and turn the oven back up to 220°o. Brush the top with a little melted butter and cook uncovered, for a further 16-20 minutes to brown the potatoes.

Serves 6