| GOLDEN JUBILEE CHICKEN
Jubilee Chicken is the name of the dish specially created by Royal chef Lionel Mann to mark The Queen's Golden Jubilee. Fifty years ago, Coronation chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London to mark the celebrations of 1953.
Jubilee Chicken combines pieces of lightly cooked cold chicken with a fresh, tangy dressing.
RECIPE
Preparation time: 20 min, plus 2-3 hours marinating.
Cooking time: 25 min. Serves: 4.
INGREDIENTS
4 chicken breast fillets, about 18 oz (500g) in total
Salt
Freshly ground black pepper
Freshly grated nutmeg
2 tbsp olive oil
Bunch flat leaf parsley
1 lime quartered
For marinade:
Half lime, juiced and zest grated
3cm fresh root ginger, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tbsp olive oil
For dressing:
3fl oz (100ml) creme fraiche
6 tbsp mayonnaise
Half lime, juice and zest grated
2in (5cm) piece fresh root ginger
METHOD
Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
To make dressing, place crème fraîche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavours to develop.
Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting tin. Drizzle over olive oil.
Roast in oven (pre-heated to 190 degrees Celsius/375 degrees Fahrenheit/Gas Mark 5) for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
How the recipe was devised
The recipe for the Jubilee Chicken was the result of a competition for chefs from all the Royal palaces. The chefs were challenged to come up with a dish that could be cooked in large quantity, eaten cold with a salad and appeal to
as many differing palates as possible. The initial entry of ten was whittled down to a final two, which were tasted personally by The Queen. She chose the dish cooked by Head Chef Lionel Mann as the eventual winner.
The Jubilee Chicken recipe is a centrepiece for the catering for the concerts taking place the Jubilee Weekend at Buckingham Palace. Each of the lucky ticket holders will be given a hamper and inside will be everything the guest needs for a three-course meal, including a plastic champagne flute.
The starter is a smoked salmon wrap. The main course is Chicken Jubilee, which is chicken cooked with crème fraîche, ginger and lime with a pasta salad. That is followed by strawberries and cream.
Each hamper also contains half a bottle of Lanson champagne, a bottle of mineral water, Walkers shortbread, and Duchy Originals biscuits made from organic wheat and oats grown mainly on the Prince of Wales' Home Farm at
Highgrove. Cadbury's are providing squares of chocolate and a miniature book of coronation photos.
The hampers themselves are actually cool-bags, manufactured especially for the occasion and resplendent in blue, with the Golden Jubilee logo picked out on the top in gold.
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