And there's no coronation chicken in sight...
BY LISA JOYNERPUBLISHED: 09 FEBRUARY 2023
Three official recipes for King Charles III's Coronation have been revealed — and there's no coronation chicken in sight.
As plans for the ceremony on Saturday 6th May 2023 continue to unfold, Buckingham Palace has released the tasty treats for everyone to serve at their street party. The recipes are: Ken Hom's Coronation Roast Rack of Lamb with Asian-style Marinade, Nadiya Hussain's Coronation Aubergine, and Adam Handling's Strawberry and Ginger Trifle.
In other news, quiche has been revealed as the Coronation recipe for the Big Lunch. Featuring spinach, broad beans and tarragon, Their Majesties have shared the quiche recipe in celebration of the Coronation Big Lunches taking place over the bank holiday weekend.
It has been described as a "deep quiche with a crisp, light pastry case and delicate flavours", while also being recommended to eat with green salad and boiled new potatoes.
Looking for some cooking inspiration? Take a look at the recipes below. To see the full recipes, visit coronation.gov.uk.
KEN HOM'S CORONATION ROAST RACK OF LAMB WITH ASIAN-STYLE MARINADE
"Here, as tender as it is, the lamb's distinctive taste is nevertheless robust enough to bear the East-West flavours of sesame oil, mustard, and soy sauce with grace and dignity. The recipe represents the hallmark of modern Great Britain. Serve this lamb with roast potatoes and a green salad," says Ken.
Serves 4-6
Ingredients:
Two 750 g (1 -lb) racks of British lamb, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons peanut oil
2 teaspoons freshly ground black pepper
1 tablespoons roasted sesame oil
2 tablespoons roasted sesame seeds
1 tablespoon sugar
2 tablespoons Dijon mustard
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 tablespoons finely chopped garlic
1 tablespoon coarse sea salt
1 tablespoon fresh or 3 tablespoons dry sage
120ml homemade or store brought chicken stock
2 teaspoons sesame oil
2 teaspoons sesame paste or peanut butter
2 tablespoons butter
Method:
1. Season each rack of lamb with salt and pepper. Now brown each rack of lamb in a nonstick pan with peanut oil for 5 minutes, turning frequently. Allow the lamb to cool.
2. Mix the marinade ingredients in a small bowl and rub the mixture on the racks with a rubber spatula. Marinate for 1 hour.
3. Preheat the oven to 230c (450 degrees, Gas Mark 8). Place the lamb racks in a roasting pan. Moisten the fresh or dry sage leaves with some water and scatter them over the lamb racks.
4. Reduce the heat to 200c (400 degrees, Gas Mark 6) cover the lamb racks with foil, and roast for 30 minutes. Remove the foil for the last 5 minutes if you want a more browned and crisp look.
5. Remove the lamb to a cutting board and allow the racks to rest for 20 minutes.
6. Skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner, scraping to remove the flavourful bits.
7. Add the sesame oil, sesame paste, and butter to the sauce and mix thoroughly. Carve the lamb racks, arrange them on a serving platter, and serve with the sauce.
NADIYA'S CORONATION AUBERGINE
"Aubergines often feature as a side dish when served at a table for dinner, but not here. We are taking this delicious aubergine, coating it with flavour, frying till tender and then drizzling over the simplest coronation dressing. It’s like dinner at my mum’s collided with my lunches at school to create this beauty," says Nadiya.
Serves: 4-6
Prep: 24 minutes
Cook: 20 minutes
Ingredients:
225ml olive oil
3 cloves of garlic, minced
1 small onion, grated
1 teaspoon paprika
1 teaspoon salt
2 large aubergines, sliced into 1cm thick slices (about 600g)
For the dressing:
200g Greek yogurt
2 teaspoons curry powder
2 cloves of garlic, minced
1/2 teaspoon salt
2 teaspoons mango chutney, finely chopped
2 tea spoons whole milk
To serve:
A small handful of crispy fried onion
A small handful of raisins
A small handful of fresh coriander, thinly sliced
Method:
1. Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.
2. Pop the aubergines onto a tray (they can overlap, that is fine). Take the oil mixture and brush the aubergine slices generously with the oil on both sides till you have finished all the mixture. Set aside.
3. Put one large or two small (if you have them) griddle pan(s) onto a medium heat (these are great on the barbecue, too, FYI).
4. Griddle in batches on both sides. They take approx. 2 minutes on each side. You will know they are ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.
5. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of whole milk to loosen the mixture just a little.
6. Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side. Sprinkle with fried onions, raisins and coriander to serve.
ADAM HANDLING'S STRAWBERRY AND GINGER TRIFLE
Serves 10
Ingredients for the Yorkshire parkin:
300g golden syrup
300g unsalted butter
75g black treacle
300g soft brown sugar
300g self-raising flour
225g oats
3 whole eggs
15g ginger, ground
7g nutmeg, ground
7g mixed spice
For the strawberry jelly:
150ml strawberry juice
125g caster sugar
6 gelatine leaves
For the ginger custard:
16 egg yolks
260g caster sugar
200g plain flour
1lt whole milk
20g ginger, micro planed
For the cream:
300g double cream, cold
50g icing sugar
1 vanilla pod, scraped
Candied pistachios:
200g pistachios
200g caster sugar
150ml water
For serving:
Strawberries, roasted
Method:
1. (For the Yorkshire parkin) Melt the butter, syrups and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on a low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined cake tin, at 160°C, for 25 minutes.
2. (For the strawberry jelly) Bloom the gelatine in an ice bath and squeeze to remove all the water. Warm the strawberry juice in a saucepan with the sugar. Dissolve the gelatine and pass through a fine sieve. Add the malic acid.
3. (For the ginger custard) Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Remove from the heat and leave to the side to infuse for 20 minutes. Whisk the egg yolks and the sugar together, add the flour and then pass the infused milk through a fine sieve into the egg mixture. Whisk together and then transfer back into the saucepan. Place the saucepan back on the heat and whisk continuously, until the custard reaches 85°C and thickens. Transfer to a tray and cover with greaseproof paper, to cool.
4. (For the cream) Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving.
5. (For the candied pistachios) Pre-heat the oven to 170°C. Place the nuts on a baking tray and toast, in the oven, for 12 minutes. Pour the water and sugar into a small saucepan. Place it over a medium-high heat and bring it to the boil. When the temperature of the liquid reaches 135°C, or the syrup is beginning to colour at the edge of the pan, add the pistachios and whisk until the syrup has completely crystallised and coated the nuts. Pour the coated nuts onto a baking tray, lined with greaseproof paper, and allow to cool.
6. (For serving) Dice the Parkin into 1cm dice. Place 3 roasted strawberries in the bottom of the glass with the diced parkin. Add 90ml of strawberry jelly into the glass and transfer to the fridge, to set. Pipe a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Add the candied pistachios on the top, to finish.
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