This Friday marked my first live cooking demonstration on TV on ITV’s This Morning. In the spirit of the Jubilee celebrations, I interpreted the classic coronation chicken with a French twist, making a Coronation mini quiche with little crown shaped edges. They make a great addition to a Jubilee Day spread, so try out the recipe below. You can also watch it here.
Shortcrust pastry (from “The Little Paris kitchen” cookbook)
Makes 4 mini quiche
180g plain flour
90g soft butter
2 egg yolks
1 tsp caster sugar
pinch of salt
1 tbsp cold water
4 Rings: diameter 8cm height 4.5cm
Make the pastry. Using a wooden spoon, beat together the butter, sugar and salt until soft and creamy. Mix in the flour followed by the egg yolks and 2 tablespoons of ice-cold water. Mix and bring together to make a smooth ball, adding a little more water if the pastry is too crumbly (only knead as much as necessary to bring the dough together). Wrap the dough in cling film and refrigerate for a minimum of an hour (best overnight).
Preheat the oven to 180°c. Remove the pastry from the fridge 30 minutes before using. Roll out the pastry between 2 sheets of baking paper until it is 5mm thick. Make a crown template by cutting a piece of paper the same width and length (wrap the paper around the inside, not outside of the ring) as the ring. Cut a small triangles out of the top half of the paper (4 or 5 – see the picture). Butter and flour the rings.
Use a ring to cut out 4 circles of pastry and then cut out 4 crowns using the template. Wrap aluminium foil around each of the rings to make a base. Place a circle of pastry in each ring. Brush with egg white and then line each ring with the pastry crown. Make sure the pastry is well pressed into the ring. If there are any gaps, use a bit of the pastry to fill them. Brush all of the pastry with egg white.
“Coronation chicken” quiche filling
150g crème fraîche
2 eggs plus 1 egg yolk (save the egg white for brushing the pastry)
1 1/2 tsp garam masala or curry powder
1/2 tsp ground cumin
1/4 tsp ground ginger
Pinch of cinnamon
Pinch of salt
2 tsps mango chutney
80g roast chicken, cut into cubes
Mix together the quiche filling. Brush some mango chutney in each of the pastry cases and divide the chicken followed by the quiche filling between them. Bake for 25-30 minutes or until the bottom is golden brown.
Mango, cucumber ribbon and coriander salad
Serves 4 1/2 mango, peeled and cubed
1/2 small firm cucumber
1/2 bunch of coriander, leaves only
1/2 a lime, juiced
1 pinch of sugar
1 pinch of salt
1/4 a red chilli, deseeded and thinly sliced
Trim the ends off the cucumber. Using a vegetable peeler or mandoline, slice the cucumber lengthwise into thin ribbons (don’t use the middle part) and place in a mixing bowl with the mango and coriander leaves. Mix together the lime juice, sugar and salt. Add the chopped chilli and pour into the mixing bowl. Toss together and taste. Season more if required.
To serve: Once the quiches are cooked, take out of the oven and leave to cool on a wire rack for 5 minutes or so. Remove the aluminium foil and run a knife around the pastry rings. Remove the quiche and top with the salad. Serve. The quiche can also be served cold.