June 2nd 2022. The Queens Platinum Jubilee and we prepared the same menu as the original Coronation banquet in 1953. The original Poulet Reine Elizabeth was invented by food writer Constance Spry and the founder of the famous Le Cordon Bleu cookery school Rosemary Hume.
INGREDIENTS
3 tablespoon extra-virgin olive oil
100g white onion finely chopped
3 bay leaves
6 teaspoon mild curry powder
3 teaspoon double-concentrated tomato paste
180 ml red wine
180 ml water
3 tablespoon fresh lemon juice
1 teaspoon brown sugar
600 g mayonnaise
375 g creme fraiche
40g dried apricots, finely chopped
3 large skinless chicken breasts cooked and shredded or cut into chunks
salt & pepper to taste
9 tablespoon toasted almond flakes
METHOD
Heat the extra-virgin olive oil in a large frying pan over medium-low heat. Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste. Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat.
Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots. Add the cooked chicken breast, and mix gently all the ingredients together.
Sprinkle over the toasted almond flakes.
Serve with plain basmati rice, and a green salad.
Enjoy and raise a glass, preferably fizz:
LONG LIVE THE QUEEN
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