Whilst I am happy for William and Kate, I have been astonished at the coverage of the birth of the royal baby on US television. For the past two weeks, when I have been working out, there has been nothing but stories about when, where, gender, names, future, when, how, shoe size (okay, that’s not true), and again when. Magazines here have speculated on name, when, where, title, gender, and you would not believe what the Queen, Charles, Camilla, the Middletons, Harry are alleged to have said, advised, forbidden and done. Again, I have seen that Charles can never be king, that William will be the next monarch. Seriously, peeps, if any royal who committed adultery were barred from the throne, we would have been without the monarchy a long time ago. Of course, I do live in the land of St Diana but I do wonder how every slight transgression of Charles, real or imagined since 1981, crossed the pond with the speed of light, but somehow very few people here know her flaws? Anyway, as I write this, we know that a prince, HRH Prince of Cambridge, has been born and that he weighs 8 lbs 6 oz. The couple managed to keep this a secret from the press for four hours which I think is wonderful. I suppose now I have to try and avoid further speculation about the name – George is the bookies’ favourite, and a very fine name it is too. If the royal couple would just announce the name, and have the regulation pose on the steps of the hospital too, I could stop having to close my eyes when walking into the gym, and getting grumpy when I see yet more stupidity on the covers of the local rag mags.
Normal service will now be resumed! Today’s dish is one of Tom and George’s favourites, and it seems very appropriate for today. It makes a fantastic sandwich filling, although it is great with salad, or with rice. Today’s recipe is Coronation Chicken, created, you will not be surprised to learn, for the coronation of Elizabeth II, and long she has reigned over us! So for Tom, George, the unnamed prince and the Queen, who is now only the second reigning monarch ever (Victoria being the first, of course) to meet the great-grandchild who, God willing, will one day be monarch, here is the recipe. It was created to use up leftover cooked chicken, but the recipe I have always used includes instructions for poaching a whole chicken. I do that because then I have the stock to make Risotto alla Milanese the next day! How large or small you cut the chicken depends on whether you are going to use as a sandwich filling or not.
- Put the chicken in a pot, and add the ingredients above. Cover with water bring to the boil. Put on lid and simmer for about 30 mins. Turn off heat and leave for about an hour while you make the sauce. If you are going to use it for sandwich filling, remove chicken from stock whenever you have time, keep stock (freezes well), and remove all flesh from carcass. Chop into the size of pieces you require. If you are going to serve as a dish, don’t remove chicken until the sauce is ready so that the meat will be warm. Again remove from stock, and prepare the meat to the size you want.
Ingredients – sauce
1 tbsp oil (not olive oil)
- 1 medium onion, finely chopped
- 1 tbsp curry powder
- 1 tbsp tomato puree
- 85 ml / 3 fl oz red wine
- 150ml / ¼ pint water
- 1 bay leaf
- Salt and freshly ground pepper
- Caster sugar
- 2 slices fresh lemon
- Squeeze of lemon juice
- 425 ml / 15 fl oz mayonnaise (I only use Hellman’s or Benedicta)
- 2 tbsp apricot puree – soak 4-5 stoned, dried apricots in 3 tbsp of hot water. When cooled, blend and use.
- 3 tbsp cream
- Heat the oil in a pan over medium heat. Cook onion for 3 mins – do not brown. Add curry powder and cook for a further 2 mins, stirring all the time. Add the tomato puree, wine, water and bay leaf.
- Bring to the boil. Season with salt, then add the sugar and lemon juice to taste. Add lemon slices. Simmer for 5-10 mins. Strain the sauce and leave to cool.
- You will note that this blog doesn’t look like previous ones – my buttons are not responding to my edits at all so I’m afraid, and it really goes against my nature to do this, you’ll just have to make do with the inconsistencies!
- Anyway, enjoy!