It is nearly time to start the celebrations for the platinum jubilee. We have been putting our chefs hats on to think of 3 recipes that we think would be fit for a platinum jubilee.
To celebrate 70 years on the throne the nation has been given an extended long weekend from the 2-3rd of June. There will be a selection of events happening such as a picnic and a parade. There are many ways we could celebrate this once in a lifetime event, however, we think the classic picnic is the way to go!
We have picked three classic British recipes that we feel would be the perfect for the platinum jubilee celebrations!
Up first on the menu is the dish that was made for the Queen; Coronation Chicken.
4 skinless chicken breasts
2 tbsp coriander seeds
1 cinnamon stick
1 tsp black peppercorns
30g ginger, sliced
100g Greek yoghurt
2 tbsp medium curry powder
65g mango chutney
2 celery sticks, diced
a pinch of cayenne pepper
1 tsp lemon juice
3 tbsp chopped coriander
Place the chicken breasts in a large saucepan and cover with cold water.
Add the coriander seeds, cinnamon stick, black peppercorns and sliced ginger. Bring to a boil and simmer for 15-20 minutes until the chicken is cooked. Drain and leave to completely cool.
In a large bowl, mix the remaining ingredients, (except the chopped coriander). Season to taste and add more lemon juice if needed.
Shred the chicken with two forks and add to the bowl, along with the coriander. Mix, ensuring everything is well coated.
Place in a sharing bowl and allow guests to tuck in!
For our second dish, we have picked a favourite of ours the scone. This classic baked good is a go-to for any high tea, picnic or as a sweet or savoury treat.
250g self-raising flour
Pinch of salt
50g caster sugar
50g unsalted butter, chilled and diced
1 medium egg
100ml buttermilk, plus extra if needed (or use 2 tbsp natural yoghurt made up to 100ml with milk)
Mixed dried fruit (optional)
Sift the flour, salt and sugar into a mixing bowl. Add in the cubes of butter, then rub the butter between your fingers to make breadcrumbs. Make sure that you only use the tips of your fingers, so the butter doesn’t melt too much.
Beat the egg with the buttermilk, just until combined, then stir this mixture into the crumbs with a wooden spoon to make a fairly soft but not wet dough. If the dough seems to dry, add a little more buttermilk. The dough should look rough and shaggy, be careful to not overmix!
Dust your fingers and the worktop with flour and turn the dough out onto it. Knead the dough very gently for just a couple of seconds so it looks slightly smoother, then press the dough out to about 3cm thick.
Dip the cutter in some flour (this will make it easier to cut out the scones without them sticking) and stamp out rounds. Gather up the trimmings, press them together and stamp out more rounds.
Arrange the rounds on the lined baking sheet, setting them slightly apart to give them space to grow, then dust them lightly with flour. Bake for about 12 minutes, or until a rich golden brown, then transfer to a wire rack to cool slightly. Eat warm from the oven.
To finish up we have gone for something for the over eighteens with a classic Pimm’s recipe that will sure to be a crowd pleaser!
50ml PIMM’S No.1
Fill a jug with ice and pour over the Pimm’s and lemonade. Give it a good stir then add the mint, cucumber and fruit.
Sit back and enjoy!
If you are looking for more inspiring food check out our previous blogs for all things food!