It’s nearly anniversary time for Her Majesty, and some of the nation’s top chefs are on hand with easy and iconic recipes to help boost your celebrations.
Nadia Sawalha’s Royal Scones are a tasty version of a beloved classic, while Tilly Ramsay’s Magic Chocolate Wands offer a fresh new pudding to sweeten any lunch.
Plus there are tasty treats from Crystelle Pereira and Tom Kerridge, and a failsafe recipe for the ultimate jubilee dish: Coronation Chicken.
Original Coronation Chicken
- 2.3kg (5lb) chicken
- 1 tbsp vegetable oil
- 1 small finely chopped onion
- 1 tbsp curry paste
- 1 tbsp tomato purée
- 100ml red wine
- 1 bay leaf
- Juice of ½ a lemon
- 4 finely chopped apricot halves
- 300ml mayonnaise
- 100ml whipping cream
- Salt and pepper
- Watercress to garnish
1. Skin the chicken, cut it into small pieces and grill it until cooked. In a small saucepan heat the oil, add the onion and cook for about three minutes until softened.
2. Add the curry paste, tomato purée, wine, bay leaf and lemon juice and simmer uncovered for about 10 minutes until well reduced. Strain and leave to cool.
3. Purée the chopped apricot in a blender and beat the cooled sauce into the mayonnaise with the apricot mixture.
4. Season, adding a little more lemon juice if necessary. Fold in the chicken pieces, garnish with watercress and serve.
Nadia Sawalha’s Royal Scones
- 350g self-raising flour
- 1 tsp baking powder
- ¼ tsp salt
- 90g butter, cubed
- 2 tbsp caster sugar
- 175ml buttermilk
- 1 egg, whisked
- Lashings of jam and cream
1. Heat the oven to 200C/gas mark 6.
2. Put the flour, baking powder and salt into a bowl and give it a mix. Add the butter and rub it in until you end up with a breadcrumb like mixture. Then add the sugar.
3. Pour in the milk and stir in quickly with a metal knife. Add more flour if it is too wet. Flour a suitable surface and shape dough into a 4cm deep square.
4. Using a 6cm cutter, cut out four scones. Put them onto a baking tray and brush with a beaten egg.
5. Bake for around ten minutes.
6. Allow to cool before topping with jam and cream.
Follow Nadia at @nadiasawalha.
Crystelle Pereira’s Miso Mushroom and Ricotta Crostini
Ingredients for Garlic and Thyme Toasts
- French baguette
- 50 ml extra virgin olive oil
- 1/2 tbsp dried thyme
- 2 cloves of garlic
- Whipped ricotta
- 450g fresh ricotta cheese, at room temperature
- 1 teaspoon good quality extra virgin olive oil
- 1 tsp runny honey
- ¼ tsp pepper
- ½ tsp salt
- 1 clove minced garlic
Ingredients for Miso Mushrooms
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp miso paste
- 1 tsp sherry vinegar
- 2 garlic cloves
- ½ tsp chilli flakes
- 400g mixed mushrooms, sliced
- salt and freshly ground black pepper
- Handful of rocket and lemon wedges for garnish.
1. Preheat the oven to 180C fan/grill setting.
2. Make the infused oil. Add olive oil to a saucepan with 2 crushed garlic pods and ½ tbsp dried thyme and place on a low heat until the oil is sizzling and fragrant. Turn off the heat and leave to infuse.
3. Cut the baguette diagonally into slices, then brush the oil over each slice, and place under the grill for 3-4 minutes, watching carefully. Leave to cool.
4. Place the ricotta in a food processor with the honey, oil, garlic and seasoning and blitz until smooth.
5. Heat oil in a frying pan, then add in the garlic and chilli and fry on low until fragrant. Then, add the mushrooms and fry for another 2 minutes until almost cooked, with the sherry vinegar.
6. In a separate bowl, mix miso and butter to form a paste, then add this to the pan, and cook the mushrooms in the miso butter for another 2 mins.
7. Garnish with salt and pepper.
8. To serve, spread or pipe ricotta on the toasts, then spoon over the miso mushrooms, and garnish with rocket and more black pepper.
9. Squeeze over some lemon juice before serving.
Follow Crystelle at @crystellepereira.
Tilly Ramsay’s Magic Chocolate Wands
These are made with a super simple bread dough that has only four basic ingredients – yeast, water, sugar and flour (the orange zest isn’t essential but is really nice with the chocolate). So easy it’s magic – and easy for kids to make!
- 1 x 7g sachet of dried yeast
- 2 tbsp caster sugar
- 110ml warm water
- 1 large orange
- 250g plain flour, plus extra
- for dusting
- Vegetable or sunflower oil, for greasing the bowl
- 2 tbsp milk
- 1 tsp sea salt flakes (optional)
- Chocolate coating
- 200g milk chocolate
- 70g white chocolate
- Selection of sprinkles in different colours and shapes, to serve
1. Start by activating the yeast. Put the contents of the sachet into the bowl of your stand mixer and add the sugar and warm water. Mix them together with
a spoon then leave for five minutes, until the yeast begins
2. Take the zest off the orange with a fine grater, being careful not to go too deep and avoid the bitter pith.
3. Add the flour and orange zest to the bowl and put it into a mixer fitted with a dough hook.
4. Turn it on and mix for a few minutes until it comes together in a dough. If the dough looks dry, add a little more water until a ball forms and continue to knead for 5 minutes. If you don’t have a stand mixer, you can do this
5. Grease a medium-sized mixing bowl with a little oil and put the ball of dough into it then cover it tightly with cling film and leave it to prove in a draught-free area for 30-45 minutes until it has doubled in size.
6. Heat your oven to 200C/180C fan/gas mark 6. Line a baking tray with a piece of baking paper.
7. Dust the work top with flour. Knock back the dough and turn it out on to the floury surface then knead by hand for a few minutes.
8. Divide the dough into 8 pieces and shape each one into a 20cm long wand. Put the wands side by side on the lined baking tray, spaced apart.
9. Brush the wands with the milk (or veg oil if you want to go dairy-free) and sprinkle with sea salt flakes if you want.
10. Put the tray into the oven to cook for 15 to 20 minutes until golden brown on top and hollow-sounding if you tap them on the underside.
11. Allow them to cool completely (on a rack with some baking paper underneath or directly on a sheet of baking paper) before decorating them, or the chocolate won’t set.
For the chocolate coating:
1. Put a saucepan on the hob, add about 5cm of water and bring it to the boil then turn the heat right down to a gentle simmer.
2. Break the milk chocolate into small pieces and put it into the heatproof bowl then place the bowl on top of the saucepan until the chocolate has completely melted, stirring from time to time. Make sure the bottom of the bowl isn’t actually touching the hot water. You can also melt the chocolate in a microwave.
3. Pour the melted milk chocolate into a shallow baking tray and dip the wands into the chocolate to coat them all over, leaving enough uncovered at one end so you can hold them. Put them on a lined baking tray. Sprinkle the wands with coloured sprinkles then leave them to set at room temperature.
4. While they are cooling, melt the white chocolate as above. Drizzle the wands with the white chocolate in a zig zag pattern.
5. Leave them to set for a few more minutes before serving.
Tilly’s Kitchen Takeover by Tilly Ramsay, is published by Hodder & Stoughton.
Tom Kerridge’s Ultimate Hot Dogs
These are based on everyone’s favourite Christmas side: pigs in blankets. Like Christmas trees, hot dogs are thought to originate in Germany, so I’ve added a bit of curry powder, German mustard and Bavarian cheese as a nod to that. Great to cook outside!
Barbecue burnt onions:
- 2 large onions, finely sliced
- 3 tbsp vegetable oil
Pigs in blankets:
- 4 jumbo sausages
- 2 heaped tsp mild curry powder
- 12 rashers streaky bacon
German mustard mayo:
- 100g thick mayonnaise
- 40g German mustard
- 3 tsp finely chopped shallot
- 10 cornichons, finely sliced
- 2 tbsp finely chopped dill
- Salt and freshly ground black pepper
4 long hot dog rolls:
- 8 thick slices of smoked Bavarian cheese
- 8 large slices of dill pickle
- A bunch of spring onions, green part only, finely sliced
1. Place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.
2. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using 3 rashers per sausage, and secure the bacon with a couple of cocktail sticks.
3. Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.
4. Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.
5. To build the hot dogs, slit the rolls open through the top and lay the cheese slices in them. Add the bacon- wrapped sausages and top with plenty of caramelised onions and the pickle slices.
6. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. Transfer the hot dogs to plates and spoon on the German mayo.
7. Scatter over the spring onions for freshness.
Tom Kerridge’s Outdoor Cooking is available from Bloomsbury Absolute, for £22 in hardback.
Do you have a story to share?
Get in touch by emailing [email protected]