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Categories
asparagus bacon cheese cream egg food

improving the coronation quiche

For the first time in a very long time, Britain (and other countries for reasons I don’t want to get into in a recipe blog) have a new monarch. And as is customary, we will have a coronation ceremony in May 2023. And more importantly for most people, we get a bank holiday. A bank holiday so you can celebrate in your own way whether that’s hosting a street party, a garden BBQ, afternoon tea or throwing eggs at a rich person that you don’t like.

You know what the signature dish was for the 1953 coronation? It was called “poulet reine Elizabeth“, but everyone knows it as coronation chicken. It’s a creamy curry sauce that’s got an Indian vibe and you can either chuck it in a salad or slap it in a sandwich.

From Le Cordon Bleu cookery school

Apparently, the dish was the brainchild of food writer Constance Spry and chef Rosemary Hume from the fancy Cordon Bleu cookery school in London. They whipped it up for the queen’s coronation feast. It was inspired by a dish called jubilee chicken, which was created for George V’s silver jubilee back in 1935.

For Queen Elizabeth II’s golden jubilee in 2002, there was another jubilee chicken dish. This one was made by the chefs at Buckingham Palace and was a baked chicken cut into bits and smothered with a mix of creme fraiche, mayonnaise, lime and ginger. They served it up with pasta salad, lime slices, and flat leaf parsley, all packed up in a Waitrose plastic tub.

Now, for her platinum jubilee, they had a pudding competition and the winner was a lemon swiss roll and Amaretti trifle recipe. Nice, eh?

For King Charles’ coronation we have the coronation quiche. Perfect picnic fare, this quiche is flavoured with broad beans… and spinach?

Eh. It’s a bit dowdy, isn’t it? Doesn’t reek of celebration or festivities. Likely in the backdrop of cost-of-living crisis with rising energy bills and being squeezed, it was selected as being muted in tone to be a bit more down to earth. But I think we can do better than that, celebrating the best of British produce. While it’s nice to use broad beans it’s a bit… post-war rationing. Why not the undisputed king of British summertime, asparagus? Bang on season and something I wait for every year. And let’s add in some bacon, by the fact that everything is better with bacon. I also think we can do a little more with that pastry, so let’s amp that up. And finally let’s use some precision in the baking. None of this “20-25 minutes until golden”, let’s cook it until it’s actually perfect. With science!

Can you buy the coronation quiche?

I don’t think you can buy the coronation quiche in any shops. The only way to get the real deal is to use the official recipe, or you know, just be invited to the coronation.

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my coronation quiche

A celebratory quiche suitable for any gathering or garden party. One of the best things about a quiche is it really doesn't matter when you eat it: straight from the oven hot with a salad, or the next day packed up for lunch.
Course Main Course
Cuisine British
Keyword eggs, garden party
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

Pastry

  • 200 g plain flour
  • 50 g cold butter
  • 25 g lard
  • 25 g cheddar cheese
  • 1 egg
  • milk might need a splash

Filling

  • 300 ml double cream
  • 2 medium eggs save a tablespoon of it for later
  • 1 tablespoon fresh tarragon chopped
  • 100 g grated cheddar cheese
  • 100 g bacon diced
  • 150 g asparagus spears

Instructions

For the pastry:

  • I use a food processor for speed and to be honest, it's better: add the flour, butter, lard and cheese and pulse until it forms a sandy breadcrumb texture. Whizz in the egg and if needed pulse in the milk until it comes together - be sparing and stop the moment it comes together. If doing by hand, rub fats, cheese and flour together until it resembles breadcrumbs, then beat in the egg and milk as required to form a dough.
  • Wrap and allow to rest in the fridge while you get on with everything else.
  • Put a frying pan over a medium heat. Add the bacon to a dry pan and fry for 4-5 minutes. While this fries, snap off the woody end of the asparagus spears. Then finely slice the stalks but stop at the tips. Add all the asparagus pieces to the pan and continue to stir fry for another 3-5 minutes until softened. Remove to a plate to cool down.
  • Preheat the oven to 190°C.
  • Put the cheese, cream and tarragon in a jug, add salt and pepper and stir well to mix. Hold back about a tablespoon of the egg mix to one side for later.
  • Remove the dough from the fridge and roll out to the thickness of a British pound coin. Lay into a quiche dish (appropriately enough) or similar and prick the base all over with a fork to stifle it rising. Brush your reserved egg over the base to seal it. Pop in the oven for 20 minutes, where it should have gone a biscuity brown.
  • Take the pastry base out and reduce the oven temperature to 140°C.
  • Spread the bacon-asparagus mixture over the base, then pour over the liquid mixture. Place into the oven and bake for 20-25 minutes until the middle of the quiche gets to 85°C.

Video

Notes

You can stop cooking this when you're happy with how golden it is. By using a probe thermometer you can capture it when it's perfectly smooth and not scrambled-eggy.

Want more quiches? I took a lot from this fantastic cheese and onion tart I made years ago. Or take a look at Big Foodie Geek’s video.

Categories
burger food restaurant review

the best burgers I’ve ever eaten

What makes a perfect burger? Is it the quality of the beef? A brioche bun? Loads of toppings? Ability to hold it in two hands? I’m not sure I can make a list myself, as it’s a little bit of how I’m feeling at the time. Sometimes a greasy burger van burger with a pile of slightly singed onions is perfect when I’m in the mood, and I don’t mind a Quarter Pounder with Cheese either. But I don’t think you want to read a list of those, so instead to celebrate National Burger Month here is a list of the best burgers I’ve ever eaten from decent places. I’m also not bothering to include sizeable chains – I’m a big fan of Five Guys all the way – but instead here’s a few more unusual places. So, here’s a top 3 of the best burgers I’ve ever eaten in no particular order…

Henry Burgers

This quirky little venue in Leigh on Sea hopes to invoke ‘speakeasy vibes’. Not sure I’m qualified to comment on that but the burgers they sell are sensational. There’s a range of hot dogs, cocktails and milkshakes but the burgers are where it’s at. This Swiss Toni burger has a loose meat patty, a smoked Swiss cheese, bacon and a potent BBQ sauce. With an appropriately sized brioche bun and just the right amount of salad garnish to give you that fresh crunch. Super savoury, super good.

Henry Burgers website

Burger Joint

This burger joint is located inside the fancy Le Parc Meridien in New York. I’d seen Heston Blumenthal visit this place while researching his In Search of Perfection burger and knew I had to go too. While on holiday I went in, crossing the marble reception and walking past the tuxedoed concierge. I felt severely underdressed in my jeans and tracksuit top, but I pressed on until I found the door on the other side of the hotel – I’d missed it. I retraced my steps and then saw a black curtain, with a neon sign maybe 10 metres in the distance. I followed it to the end and scurried down some steps. Suddenly I was in a time warp, thrown from polished opulence to a dingy diner. Exposed brickwork, scruffy tin signs, red leatherette banquettes… it was like an episode of Happy Days. You start to queue, and the sign over the top says ‘if you don’t know what you want by the time you get to the front, you go to the back.’ I agreed with Heston, “it gave me nostalgia for something I didn’t experience the first time around.”

Heston Blumenthal examines the menu at Burger Joint ©BBC

I don’t have my own photo of this one, as it was so long ago. And so long ago that I remember the sensation of eating it, rather than actually what it was. Was the burger itself actually that good? I’m not certain any more, but I remember enjoying it because of where I was. So much of having a great meal is everything around the food. It’s the setting, the ambience, having a good time, feeling comfortable, the right thing at the right time.

The Burger Joint burger ©BBC

I think this website will show you where it is, but it isn’t even listed on Le Parc Meridien’s website!

The Cow

I popped here on a whim on holiday in the Isle of Wight last year. It was such a great burger when we decided to come back to the island we booked this immediately. It’s sensational.

The Cow is situated On Tapnell farm so the food miles for the burgers are practically zilch. The burger itself tastes peppery and incredibly savoury, with flecks of crunch where it has caught the grill fire. The Classic pictured above is served with predictable but spot-on toppings like tomato, cheese and lettuce (I added bacon, because why not) and it’s the perfect combo. The dirty fries are an added bonus. I highly recommend a trip to the Island just to grab a burger at The Cow.

The Cow restaurant

Closer to home, here’s some of my favourite burgers I’ve made:

What’s the best burger you’ve ever had? Let me know in the comments.

Categories
lamb

brined leg of lamb

You can’t beat a roast lamb, especially in the Spring. I have a whole bunch of lamb recipes on this site, but how about one more? This technique for brined leg of lamb guarantees flavour and tenderness. I’m a big fan of brining, it’s an excellent shortcut to ensuring your meat comes out great every time.

A good recipe starts with great produce – try and buy Red Tractor or organic if you can afford it. Beyond that, brining is a simple yet effective technique used to enhance the flavour, tenderness, and juiciness of meat. Here are some tips and techniques for brining meat:

Should you brine lamb? Yes, lamb can benefit from brining. Brining helps to tenderize the meat and add flavour.

Can you brine lamb for too long? Yes, you can brine lamb for too long. Over-brining can cause the meat to become mushy and overly salty. As a general rule, brine lamb for no longer than 24 hours. 12 hours is the perfect time for about a kilo leg of lamb.

What is the best way to brine? The best way to brine is to use a 5% salt solution (50 grams of salt per litre of water). You can also add other flavourings to the brine, such as herbs, spices, and sugar.

What is the method of brine? The method of brine involves mixing the salt and water to create a brine solution. Place the meat in a large plastic bag or container and pour the brine over it. Make sure the meat is fully submerged in the brine. Cover and refrigerate for the desired time.

What not to put in brine? Avoid putting acidic ingredients in the brine, such as vinegar, lemon juice, or wine. Acidic ingredients can break down the meat and affect the texture.

What should go in a brine? In addition to salt, you can add other flavourings to the brine, such as:

  • Sugar: Helps to balance the saltiness and adds a sweet flavour.
  • Herbs: Adds aroma and flavour to the meat.
  • Spices: Adds complexity and depth to the flavour.
  • Garlic: Adds a savoury flavour.
  • Onion: Adds a sweet and savoury flavour.

In conclusion, brining is a great way to enhance the flavour, tenderness, and juiciness of meat. When brining lamb, use a 5% salt solution and avoid over-brining. Add other flavourings to the brine for extra flavour. Avoid using acidic ingredients in the brine. Happy cooking!

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Brined leg of lamb

Take your lamb game to the next level with my brined leg of lamb recipe! Tender, juicy, and bursting with flavour.
Course Main Course
Cuisine British
Keyword brine, easter, meat, spring
Prep Time 10 minutes
Cook Time 3 hours
Servings 6 people

Equipment

  • Meat thermometer

Ingredients

For the brine:

  • 1 tablespoon black peppercorns
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 carrot roughly chopped
  • salt see method
  • 1 kg leg of lamb bone in

For roasting:

  • 2 carrots sliced lengthways
  • 1 onion halved

Instructions

  • Add all the brine ingredients to a large bowl big enough to take the lamb easily. Don't add the lamb just yet. Set the bowl and ingredients on a scale and fill with water.
  • Make a note of the weight of the water and then calculate 5% of that - water weight x 0.05. Add that amount of salt (so if your water weighed 1,750g, you'd be adding 87.5g salt). Stir briskly until all dissolved.
  • Add the lamb and cover, and refrigerate for 12 hours.
  • Preheat the oven to 250°C. Drain the lamb and discard all the brine ingredients. Pat the lamb dry. Add the halved carrots and onion to a baking tray and set the lamb on top. Roast for 15 minutes and then turn it down to 140°C. Roast for 2 - 3 hours or until the meat reaches 65°C for medium rare.

Video

Notes

Don't like calculating percentages? Shout it at your nearest digital assistant ie. Alexa, Google "what's 5% of 1750...?"
Categories
chicken coconut curry food tomato

jamie oliver’s cornershop curry

Unashamedly lifted from one of his YouTube videos, I had to write down Jamie Oliver’s cornershop curry as it’s a blinder. It’s not complicated, but I’ve made it twice and people have begged for more.

The whole thing is up there, but I’ve written it out below so I can make it again without having to watch the video! Go and check it out though, lots of classic Jamie shortcuts that don’t compromise on flavour. The gimmick is – as you may have guessed – is it is made from all store cupboard ingredients, or things easily found from your local convenience store. Jamie Oliver’s cornershop curry has now entered my regular rotation as a crowdpleaser. His approach is a fusion of traditional Indian flavours and techniques with a modern twist, making it a popular choice for UK home cooks and foodies alike.

My recommendation – not sponsored! – is to use Geeta’s mango chutney. It’s so good. Sweet but really heavily spiced, it builds a great base for this gravy and serve more on the side for dipping. Terrific!

I make one significant change: I brine the chicken breasts. If you have the time dunk your meat in salted water for a few hours beforehand; the chicken will be moist and so tasty. Very difficult to overcook too. Completely optional but I always do that if I’ve had time to prep.

By using ingredients that are readily available in most UK convenience stores, this dish is very accessible regardless of location or cooking experience. What’s great about Jamie Oliver’s cornershop curry recipe is that it can be easily adapted to suit different tastes and dietary requirements. For example, you can swap out the chicken for tofu or chickpeas to make it vegan or vegetarian-friendly. You can also adjust the level of spiciness to your liking, by adding a more potent curry paste. The versatility of this recipe makes it a go-to for busy weeknights or impromptu dinner plans, and the fact that it’s both delicious and nutritious is an added bonus.

Want more midweek curries? Try my turkey tikka, or this cauliflower and lentil curry. Or for more of a showstopper, my whole roast chicken katsu curry.

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jamie oliver's cornershop curry

A dead easy weeknight curry recipe you can knock out with common ingredients.
Course Main Course
Cuisine Indian
Keyword curry, easy
Prep Time 5 minutes
Cook Time 40 minutes
Brining 6 hours
Servings 4
Calories 1300kcal
Author Gary @ BigSpud

Ingredients

For the chicken and brine:

  • 2 chicken breasts
  • 1 star anise
  • table salt see method
  • 1/2 teaspoon turmeric

For the curry sauce:

  • 1 tablespoon curry paste whatever you like
  • 1 onion
  • 2 cloves of garlic
  • 4 cm piece of ginger
  • 1 large pepper deseeded and diced
  • 1 heaped tablespoon mango chutney
  • 400 g tinned tomatoes
  • 400 g light coconut milk

Instructions

For the brine:

  • Cover the chicken with a sheet of greaseproof paper, and bash them to about 2cm thick. Take a bowl deep enough to carry the chicken and put on scales. Fill with water and note the weight. Work out 6% of that weight (I usually shout at Google for the answer) and add that much salt. Add the star anise and turmeric, stir well and submerge the chicken. Leave in the brine between 3 and 6 hours.

For the curry sauce:

  • Peel and coarsely grate the onions, garlic and ginger. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
  • After a few minutes add the pepper. Once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly to avoid it catching and burning.
  • Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
  • Pour in the coconut milk then simmer for 10 to 15 minutes, or until the consistency of your liking. You may wish to add a splash of water to get it right.
  • Drain and pat dry your chicken, discarding the brine ingredients. Either using a grill or frying pan, cook the chicken quickly on both sides over a high heat.
  • Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through that's a good thing, as it will finish cooking in the sauce and not be overcooked. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to your liking.
  • Serve the curry with rice and / or bread, and extra mango chutney.

Notes

You can sub out the protein for almost anything else, a piece of fish, cauliflower, tofu, seitan, whatever you want. Sub in a hotter paste for more fire in your belly.
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