Everywhere I looked for something savoury to cook for the Jubilee, I kept coming across Coronation Chicken, so I really had to give it a try. I found this Felicity Cloake recipe from the Guardian, here. I did have to make a couple of changes. I had no Mango Chutney so used some of Karen's delicious Quince and Ginger Marmalade, which I had made last autumn. It worked very well.
I wanted my vol-au-vonts to have a regal look so decided to use crown cutters. However the cutters are so huge that round vol-au-vonts were not really an option. I took a sheet of pre-prepared puff pastry and divided it into six, marking each piece of pastry with a crown. Unfortunately this is a work in progress, I didn't succeed in making vol-au-vonts, so I'm calling them Crown Puffs! I will have to wait for the next royal occasion to attempt the crown vol-au-vonts again.
I added some (red, white and blue) edible flowers, which I had bought from Waitrose, to a green salad. The meal of Coronation Chicken with Crown Puffs and Floral Salad was lovely.
I hope everyone had a super weekend (isn't lovely to be writing that on a Wednesday?)
My little girl has some friends coming tomorrow, so I had better get on with some Play Date baking!
Have a great day:-)
|Coronation Chicken, Crown Puff and Floral Salad|
|This was a quick supper so I used organic free range|
chicken breasts, rather then a whole chicken
|Apricots and Quince and Ginger Marmalade|
|I used fromage blanc with the mayonnaise, which helped|
cut down the fat content of the sauce
|I simply cubbed the cooked chicken|
|I decided circles were not going to work|
|Next time I'll try and separate the crowns with a sharp|
knife before I bake them
|A Crown Puff!|
|The flowers added a pretty, fresh touch to the salad|
|A perfect weekday supper|
(not just for Jubilee week!)