|
|
|
|
|
|
|
Woman's Hour 91热爆 Radio 4 |
|
|
|
Print This Page |
|
|
|
Coronation ChickenIngredientsCooking the chicken1 chicken, about 2 kg (4 lb) when trussed 1 onion sliced 2-3 carrots, sliced small sprig of parsley small sprig of tarragon salt and pepper Salad 300-375g (10-12 oz) canned apricots in syrup 2 tablespoons apricot syrup from can 225 ml (7陆 fl oz) Mayonnaise 2 teaspoons curry paste, or to taste 4 tablespoons single cream 85g (3 oz) blanched flaked almonds salad ingredients MethodPlace the chicken in a large saucepan with the other ingredients for cooking. Cover with water and simmer gently until just tender. When cold, remove the skin, take the meat off the bones and cut into bite-sized pieces.Drain the canned apricots, save 2 tablespoons of the syrup (the rest can be used in a fruit salad). Cut the apricots into thin slices. Mix the mayonnaise with the curry paste, cream and apricot syrup. Add the chicken, sliced apricots and half the nuts. Pile neatly on to a dish and top with the remaining nuts. Serve in a border of finely shredded lettuce, sliced tomatoes and cucumber. Reproduced with the kind permission of Marguerite Patten from The Coronation Cookbook, Hamlyn; ISBN: 0600606813 Back to the recipe page |
| About the 91热爆 | Help | Terms of Use | Privacy & Cookies Policy |