The ‘Coronation Quiche’ has been declared the coronation’s official party food. It was hand-picked by King Charles III and Queen Consort Camilla. Chief Royal chef Mark Flanagan came up with the recipe, and it was chosen specifically because it’s perfect for sharing.
Coronation Quiche Recipe
A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!
A 20cm Flan Tin is needed. Serves 6
Ingredients
Pastry
- 125g plain flour
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- Or 1 x 250g block of ready-made shortcrust pastry
Filling
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon,
- Salt and pepper
- 100g grated cheddar cheese,
- 180g cooked spinach, lightly chopped
- 60g cooked broad beans or soya beans
Method
- To make the pastry…
- Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes
- Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
- Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
- If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
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Coronation Chicken Recipe
Another popular ‘coronation’ recipe is Coronation Chicken. Created in 1953 when renowned florist Constance Spry and cordon bleu chef Rosemary Hume who catered for a coronation luncheon banquet to celebrate the coronation of Elizabeth II. ‘Poulet Reine Elizabeth’ more commonly known as Coronation Chicken is believed to have been inspired by the ‘Jubilee Chicken’ created for George V’s Silver Jubilee in 1935.
Coronation Luncheon Menu
Ingredients
For the chicken
- 2 Roasting chicken
- 1 Carrot
- 1 Bouquet garni
- Water
- White wine (a splash)
- a pinch of salt
- 4 Peppercorns
For the sauce
- 2oz Onion (chopped)
- 2tsp Curry powder
- 1tsp Tomato purée
- 100ml Red wine
- Water
- 1 Bay leaf
- Lemon
- Lemon juice
- 3tbsp Apricot purée, or apricot jam
- ¾pint Mayonnaise
- 3tbsp Whipped cream, plus a little more
- 1tbsp Oil
- Salt and pepper
- Sugar
Method
For the chicken
- STEP 1
Poach the chicken with the carrot, bay leaf, bouquet garni or a little thyme and parsley, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones for the sauce.
For the sauce
- STEP 1
Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1–2 minutes.
- STEP 2
Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5–10 minutes. Strain and cool.
- STEP 3
Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.
- STEP 4
Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.
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