Coronation recipes by Paloma Lacy

Going along with the old adage of a little of what you fancy being good for you, salt isn’t always bad news.  Check out these royal recipes from Maldon Salt, set to help any Coronation gathering go off with a bang.

Coronation Chicken Hand Made Pies

Makes: 8 pies Prep time: 1 hour, plus chilling time Cook time: 1 hour 30 mins

Ingredients:

Pastry: 300g plain flour, 40g self-raising flour, 200g unsalted butter, fridge cold and cut into cubes, 60ml cold water , 2 eggs, Nigella seeds

Chutney:

2 medium mangos, peeled and diced into bite-size pieces, 1 pineapple, peeled cored and diced into bite-size pieces, 500ml white wine vinegar, 450g granulated sugar, 1 tbsp cumin seeds, 2 tsp coriander seeds, 2 tsp nigella seeds, ½ tsp cayenne, ½ tsp turmeric, 3 garlic cloves, crushed, 8 cloves thumb sized piece of ginger, grated, 1 chilli, deseeded and finely diced

Filling:

300g cooked, shredded chicken, 3 tbsp mayonnaise, 3 tbsp natural yoghurt, 2 tsp curry powder, ½ tsp turmeric, 2 tbsp sultanas, a small handful of chopped coriander, Maldon Salt, Cracked black pepper

Method:

Start by making the chutney.

Chop the mango and pineapple flesh into small pieces. Pour the vinegar and granulated sugar into a pan and heat until dissolved, then increase the heat and simmer for 10 minutes.

In a separate pan toast the cumin and coriander seeds. Tip the toasted seeds into a pestle and mortar and gently crush but leave some whole for texture.

Tip this, plus the chopped fruit and the remaining ingredients into the vinegar pan. Simmer for 1 hour until thick and syrupy – then leave to sit for 10 mins until cooled and thickened.

You can serve this with the hand pies but can store any leftover in a sterilized jar in the fridge for up to two weeks.

Next start the pastry for the pies.

Put the flours and butter in food processor, and then pulse a few times until it resembles fine breadcrumbs.

Add 60ml cold water and one beaten egg and process until it comes together.

Bring together until it forms a smooth dough and then press into a flat disc shape, wrap in cling film and chill in the fridge for 30 mins.

Meanwhile, make the filling by mixing the yoghurt, mayonnaise, curry powder and turmeric to a smooth sauce.

Mix in the shredded chicken, sultanas and chopped coriander and season well with Maldon Salt and cracked black pepper.

Once the pastry has chilled, remove eight pieces. Roll into discs, add the filling, enclose to a half moon shape and then crimp the edges.

Brush with beaten egg and sprinkle with nigella seeds.

Bake for 25 – 30 mins. Serve with the chutney.

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King’s Coronation Salad

Serves: 2 people Prep Time: 20 minutes Cook Time: 5 minutes

Ingredients:

75g walnuts, 1 tbsp runny honey Maldon Salt, 100g Greek yoghurt, ½ lemon, juiced, a large handful of mint leaves, 1 tbsp olive oil, 150g baby chicory, leaves picked, 1x apple, cut into matchsticks, 1x fennel bulb, shredded finely on a mandolin, fronds reserved, 2x sticks of celery, finely sliced at an angle, 1x 150g burrata

Method:

Preheat the oven to 180C. Start by making the candied walnuts. Line a baking tray with paper and then add the walnuts.

Drizzle over the runny honey and toss the walnuts so they are well coated.

Sprinkle with a pinch of Maldon Salt and then place into the oven for five minutes until golden and sticky.

Remove from the oven and set aside to cool.

Next make the dressing. Add the yoghurt, lemon juice, mint and olive oil to a high-powered blender and blitz until it forms a lovely vibrant green dressing.

Taste it and then season with Maldon Salt and some cracked black pepper. Set aside.

Now you can assemble the salad. On a large platter arrange the chicory leaves, shaved fennel, celery, and apple matchsticks.

Drizzle over the green yoghurt dressing. Then carefully tear over the burrata and top with the candied walnuts.

Finally add the reserved fennel fronds and serve.

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Is there anything more British than gin? Probably not.

South London-based Hayman’s Gin has unveiled its limited edition London-inspired wrap on Hayman’s London Dry Gin, available from Waitrose nationwide and online at Hayman’s.

Designed by London based artist, Rose England, the first of its kind for the brand wrap features Big Ben, a black taxi, phone box, street lamp and more identifiable London landmarks, perfectly timed to coincide with the King’s Coronation.

For Hayman’s, gin is a family tradition.

It all began when the current owner’s great-great grandfather, invented the recipe for what became London Dry Gin, starting with the blend of 10 botanicals and two full days of distilling.

RRP £26 from www.haymansgin.com and all Waitrose stores.

 

Pictures: Maldon Salt