Roasted Curry Coronation Chicken Deconstructed

Coronation chicken was created for the Queen's Coronation back in 1952, however it is served as a chicken curried salad with apricots and "coronation sauce" which is a mayo base.  I thought I'd take most of the ingredients in the Coronation Chicken Recipe but turn it into a roast curry chicken with an apricot mustard glaze and easy apricot "stove top" stuffing.  Very delicious!  For best results and lots of flavor, put curry rub on the chicken, wrap, put in fridge and keep for 24 hours.  Serve curry roast chicken with cooked green beans, parboiled roasted potatoes and this easy "coronation", Stove Top Stuffing).

Roasted Curry Coronation Chicken

400 degree oven

1 2 1/2 lb, chicken,   The last 15 minutes you will put glaze on the chicken - see recipe below. 

2 tbsp. curry powder, juice of 1/2 lemon, 1 tbsp. fresh shredded ginger, 1/2 tbsp. cumin, 2-4 tbsp. vegetable oil, pinch salt, pinch pepper.

Salt and pepper the inside of the cavity of the chicken and put in left over lemon. Cut the chicken legs down to the bone, 2-3 cuts as well for more even cooking. Mix up the spice, lemon and oil in a small bowl, and then rub the spice all over the chicken including legs. Cover and put into the refrigerator overnight (12-24 hours).

Heat oven to 400 degrees

When you put chicken into the roasting pan, surround with parboiled potatoes - they will absorb the juices and be nice and crispy when done.  Salt and pepper the potatoes as you put around chicken into the roasting pan. *To parboil potatoes, put in boiling water for about 15 minutes - you are only partially cooking, drain, salt and pepper them, put lemon juice on them if you like and throw some herbs on them, like thyme, parsley, or sage (and any left over marinade mix).

Pop into the oven, check occasionally to baste and cover if it is getting too brown or crispy. 

Cook for 1 hour and 20-30 minutes.

Remember, 15 minutes before chicken is ready, take out of the oven and brush with the glaze (recipe immediately below) and put back into the oven for remaining 15 minutes.

Glaze  4 tbsp. apricot jam, 4 tbsp. Dijon mustard, 1 tbsp. chopped green onion, pinch of chili flakes.

Easy Apricot Stove Top Stuffing - saute up in 2 tbsp. butter, 1/2 chopped onion, 2 ribs sliced celery, 1/2 apple diced.  Once soft, add 2 cups of water with 1 tsp. chicken bouillon and bring to a boil.  Add 1 tsp. garlic powder and 1 tsp. dried thyme, two boxes of chicken or turkey Stove Top Stuffing.  Turn off the element, toss the stuffing to mix adding the 1/4 cup dried apricot, chopped small and then put the lid on the pot to let stuffing absorb the liquid and let sit for 5 minutes.  

For Dessert Prince William's Biscuit Cake:  Former Royal Chef Revisits Prince William's 'Chocolate Biscuit' Grooms Cake for the 10th Anniversary - YouTube

The Big Lunch Salmon Wellington

The Royal Family's Balmoral Estate is on the River Dee which is one of the most famous salmon rivers in the world.  The Royal Family do love their salmon  - the Queen Mother famously choked on a salmon bone one summer - actually a couple of summers - but fortunately would be a-ok!  Salmon Wellington is super easy which means it's super easy to make it your own.  I have some basic measurements but to be honest, it's pretty hard to mess up.  These measurements are for a 2 lb. salmon which is quite grand and can feed about 8-10 people which of course is the perfect size for a BIG LUNCH.

Puff Pastry

2 packages of defrosted puff pastry (I like to buy the already rolled out sheets sometimes because it's just so convenient.  In that case each package comes with 2 rolled out sheets and I still use 2 boxes).

Egg Wash

2 egg yolks, 2 Tbsp. 

Sauteed Veggies with Prosciutto 

Make your own combo but I used 10 sliced mushrooms, 3 cups spinach, 1 cup grape tomatoes, sliced, 1 sliced onion, 2 tbsp. red pesto, a few basil leaves, 1 tsp. salt, 1 tsp. pepper, 1 tsp. garlic powder, the zest of 1 lemon and the rest of lemon for squeezing over finished Wellington. Taste and adjust seasonings as you like.  Cook in an olive oiled pan until tender.  

Fileted Chinook Salmon

Brush with olive oil, season with salt and pepper.

Method

Roll out 1 sheet of puff pastry out and put onto a baking sheet lined with parchment paper.  Put salmon in the center of puff pastry.  Top the salmon evenly with cooked vegetables.  Top the salmon with the second sheet of puff pastry and using a fork, seal along the edges.  Brush the puff pastry with the egg wash.  Bake at 350 for 30-40 minutes.  Cover with foil if getting too brown, however, in the last 15 minutes of cooking, place Salmon Wellington on lower rack in the oven so that the bottom crisps up.  Enjoy!

Pink Tea Box Treats: Blueberry Scones with Lemon Glaze and Curried Chicken & Egg Salad Sammies

Blueberry Scones with Lemon Glaze

2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp. baking powder, 1 tsp. fresh lemon zest, 1/2 tsp. salt, 4 tbsp. cold salted butter, cut into pieces, 1 tbsp. freeze dried blueberries or raspberries, 3/4 cup heavy cream (preferably whipping cream), 1/2 tsp. vanilla extract, lemon glaze (recipe follows)

Preheat oven to 350 degrees and line a baking sheet with parchment paper.  In a large bowl, combine flour, sugar, baking powder, lemon zest, and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Add freeze dried berries, stirring until all mixed.  In a liquid-measuring cup, combine cream and vanilla extract, whisking well.  Add to flour mixture stirring until mixture is evenly moist.  If dough seems dry, add more cream, 1 tbsp. at a time.  Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto lightly floured surface.  Knead gently 4-5 times.  Using a rolling pin, roll dough to  3/4 inch thickness.  Using a 2 1/2 inch star/heart/or basic cup, cut 10 scones from dough, rerolling scraps as necessary.  Place scones 2 inches apart on prepared baking sheet.  Brush tops of scones with remaining 1 tbsp. cream.  Bake until edges of scones are golden brown and a wooden pick inserted in the centers come out clean, approximately 18 minutes.  Using a spoon, drizzle lemon glaze on warm scones.  Serve immediately.

Lemon Glaze (makes 1/2 cup)

1/2 cup confectioners' sugar

1/2 tsp. fresh lemon zest

1 1/2 tbsp. heavy whipping cream

1/2 tbsp. fresh lemon juice. 

In a liquid-measuring cup, combine confectioners' sugar, lemon zest, cream, and lemon juice, stirring to combine.  use immediately.

Opened Faced Curried Chicken Salad for Sandwiches

Season and cook one chicken breast, chop up 1 celery, 1 sliced green onion, 1 tbsp. dill, 1 tbsp. dried medium curry powder, 2-4 tbsp. Hellman's mayo, 1/2 peeled and chopped apple, 2 tbsp. chopped nuts such as almonds, pea shoots for garnish.  Mix together and smear on a trimmed piece of bread (I used a nice dark soft rye bread) and garnish with pea shoots.  

Egg Salad Sandwiches on Puff Pastry Rounds

From a sheet of defrosted puff pastry, using a 2 1/2 inch cup or cooking cutter, cut out sandwich rounds.  Put onto a baking sheet and bake for 350 degrees for about 10-15 minutes or until done and set aside and cool.

Mix 2 boiled eggs, 2-4 tbsp. mayo, a pinch of salt and a pinch of pepper.  Add whatever  other flavorings you might enjoy.  Put a dollop of egg salad on one puff pastry round, add pea shoots for garnish and top with another puff pastry round.

Quick & Easy Faux Clotted Cream

3 ounces of cream cheese, 1 tbsp. white sugar, pinch salt.  Beat these ingredients together first, then add 1 cup heavy cream and mix until it thickens (use a beater or a mixer).   Pop into the refrigerator.  

Tea Time Charcuterie

What a unique way to serve tea and a perfect pick-me-up mid-afternoon!  My family certainly loved it the other day and to tell you the truth, it felt very ceremonial and enjoyable putting it all together. It's fun to just pick away from both savory and sweeet treats in small amounts.  Most of the charcuterie was purchased from the store including the eclairs, however I pushed a few cake candies into the eclairs and additionally I picked up some seriously delicious vegan treats at Pomme.  I also smeared a few squares of soft dark rye bread with cream cheese and smoked salmon and made some mini quiche as well as turkey and cranberry and then ham and cheese croissants.  Add some of your favorite fruit too!  I plan on serving tea this way more often and now understand why people around the globe, take time for tea, it is so absolutely delightful and warms up the heart and soul! PS  If I had a larger board I would have added some cucumber sandwiches and stuffed celery.

  Here is the recipe for the Mini Quiche:

4 tartletes, 2 eggs, 1/8th cup milk, pinch salt, pinch pepper, 1 tbsp. Parmesan, 1 tbsp. strong cheddar, 1 tbsp. sliced spring onion, 1 tbsp. sliced or diced red pepper, pinch dill.  Mix all together, distribute eventually amongst tartletes and bake for about 15 minutes or until done in a 350 degree oven.