Time for tea? For the third year running this summer is all about the Royals. With Kate Middleton's due date just days away, royal frenzy has reached fever pitch. How better to celebrate then than to indulge in the most English of undertakings - afternoon tea.
This year, why not give your classic coronation chicken - a staple of afternoon tea - a twist? Gizzi Erskine's new recipe - served with the Coronation Afternoon Tea at John Lewis on Oxford Street in London - adds mango salsa and watercress. Gizzi herself has said of the recipe; “This really is another exciting year for the UK and I can’t think of a better way to celebrate than to recreate the classic coronation chicken. I’ve tried everyone from Mrs. Beatons to Delia Smith’s recipes and it’s the ability to reflect on all of these that I feel has given me the best results; start with poaching chicken in a saffron scented stock, cook off aromatics and spices in a spice mix, use half Mayonnaise and half Greek yoghurt and then finish with fresh mango, chilli salsa and fresh watercress – the perfect recipe for the royal celebrations.”
Here's the recipe to have a go yourself!
Gizzi Erskine’s Coronation Chicken with Watercress and Mango Salsa
Created exclusively for John Lewis Oxford Street
Preparation time 30 minutes
Cooking time 45 minutes
Cooling time 3 hours
Poaching The Chicken
1 chicken [approx 1.5kg]
2 onions [peeled and thinly sliced]
4 thin slices of fresh ginger
1 cinnamon stick
5 black peppercorns
1 tablespoon salt
1 bay leaf
1 teaspoon vegetable oil
1 onion [very finely chopped]
2 cloves garlic [peeled and grated]
3cm knob of ginger [peeled and grated]
2 tablespoons good curry powder [Madras]
2 teaspoons Worcestershire sauce
200ml Greek yoghurt
5 tablespoons of good quality mango chutney
Olive oil for drizzling
2 bunches of fresh watercress or 2 gem lettuces [shredded]
1 ripe but firm mango [very finely chopped]
1-2 red chillies [seeded and very finely chopped]
1 tablespoon fresh coriander [very finely chopped]
50g flaked almonds [toasted]
1. Pop the chicken, breast-side up, in a large pan with the onions, sliced ginger, cinnamon, peppercorns, saffron, salt and bay leaf. Fill with cold water until only the top of the breast is exposed. Cover and simmer, turning down to a low heat so only the occasional bubble rises to the surface. Cook gently for about one hour or until the juices run clear. Allow to cool completely in the cooking juices.
2. The dressing, heat the oil in a small frying pan, fry the onion very slowly for about 1 minute or until softened and tinged gold. Add the garlic and ginger for a further minute. Mix in the curry powder, and toast until fragrant. Leave this to cool in the pan for about 10 minutes. Blend until smooth.
3. In a large bowl, mix together the dressing with Worcestershire sauce, mayonnaise, Greek yogurt and mango chutney.
4. Once the chicken is cold shred into bite sized chunks. Do this with your hands, really feathering out the meat.
5. Mix 3/4 of the dressing [step 3] with the chicken coating evenly.
6. Mix together the mango, chilli and coriander in a small mixing bowl as this will be the garnish.
7. To serve, spread your choice of bread with a tiny bit of the excess dressing, top each with some watercress or shredded lettuce, then the coronation chicken, the mango salsa [step 6] and toasted almonds.
Gizzi Erskine’s Coronation chicken with watercress and mango salsa and the accompanying Coronation afternoon tea will be available in the John Lewis Brasserie from 1st July to 30th August 2013 and will cost £20.13.