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Party Favourites As the Christmas party season approaches I think it’s always handy to have a few dishes up your sleeve that you can serve as and when people pop round. The recipe for coronation chicken was handed down to me from my mum. I remember parties where it would be the star of the show. Originally created in 1953 by Rosemary Hume and Constance Spry for the coronation of Elizabeth II, coronation chicken is still as popular today. Although there are hundreds of diff erent interpretations of this dish, the recipe I have shared is pretty close to the original. I also love this chicken served in wraps or with jacket potatoes. Talking of which, potatoes are cheap and very adaptable. Cook a few jacket spuds and before you know it you have a couple of great party dishes. Again these are very fl exible and you can add whatever takes your fancy. Let your imagination run wild and have some fun! Have a great Christmas with plenty of delicious food and drink! Ali Wale
Granny Annie’s Coronation Chicken Small onion – chopped 1 tbsp olive oil 2 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander 5 tbsp red wine 2 tbsp tomato puree Juice and rind of 1 x lemon 2 tbsp apricot jam Mayonnaise Plain yoghurt or crème fraiche Cooked chicken In a small saucepan, gently cook the onion for 10 mins until soft. Add the spices and cook for 30 secs. Add the red wine, tomato puree, lemon rind and juice. Simmer gently for 10 mins. Add the apricot jam and leave to cool. Once cool, strain through a sieve into a bowl. This is your concentrated coronation sauce. Now, depending on how much chicken you have, mix the concentrated sauce with mayo, stir in the chicken and serve in lettuce leaves. As a rough guide, for 300g cooked shredded chicken, use 2 tbsp mayo, 2tbs yoghurt or crème fraiche and mix in 1-2 tbsp coronation sauce. Taste as you go. There is enough sauce to dress a whole poached and shredded chicken. For a big party, you could serve the chicken spread out on a big serving platter. That’s how I remember my mum doing it. ** The concentrated sauce can also be frozen. Crispy Potato Skins 6 x small baking potatoes Olive oil 50g grated cheese 2 tbsp soured cream 1 x spring onion – fi nely chopped Salt and pepper Heat oven to 200°C. Pierce the spuds with a skewer. Rub with olive oil. Bake in oven until soft (about 1 hour). Remove from oven and allow to cool enough to handle. Half and carefully scoop out most of the potato (leave a thin layer). Increase the oven to 250°C, brush the potato skins inside and out with more olive oil, sprinkle with salt and place on a baking sheet. Bake for 10 mins, then fl ip over and bake for another 10 mins. Remove from oven, sprinkle with grated cheese and return to the oven for 2 minutes. Remove and allow to cool slightly, then spoon in some sour cream and sprinkle with chopped spring onion. Makes 12. Other fi lling ideas: cheese, crispy bacon and half a cherry tomato; cheese, chorizo and sour cream; Cheese, avocado and crispy bacon Potato Croquettes Mashed potato (from the previous recipe) Butter 50g grated cheese 50g cooked ham – fi nely chopped 1 tbsp fl our 1 egg 2 or 3 tbsp breadcrumbs (I used panko) Salt & pepper Paprika (optional) Olive oil In a bowl mash the potato with a knob of butter, the cheese and ham. Season to taste and chill in the fridge for at least 30 mins. The longer you leave the potato the easier it is to handle. Get 3 shallow bowls, put the fl our in one, beaten egg in another and the breadcrumbs in the third (add a tsp of paprika if you want a bit more colour and fl avour). Using your hands shape small amounts of the potato into small sausage shapes (about half a fi nger in length). Roll in the fl our, then the egg and then cover in the breadcrumbs. Place on a baking sheet, chill in fridge for 30 mins. This should help them keep their shape when baking. When ready to bake, spray with olive oil (I used a 1 cal spray). Bake at 200°C for 20 mins until golden brown. Makes about 15 depending on size. Other fi lling ideas: two cheese, cheese and mushroom, tuna and cheese
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