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Queen Elizabeth II Chicken Salad

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Margi Cintrano View Drop Down
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    Posted: 22 July 2012 at 05:55
Tongue Buon Giorno,
 
With temperatures in Puglia, Italia, rocketing at 90 degrees farenheit, 32 degrees centigrade, salads are definitely on the lunch and dinner cartes in Vieste and Gargano.
 
This historic salad was first prepared by Rosemary Hume, who was the director in charge of Queen Elizabeth II´s Inauguration Crowning Coronation Ceremony. Rosemary prepared this Rice & Chicken Salad at the Le Cordon Bleu Cookery School of London.
 
 
Here is the recipe:
 
FOR 4 PERSONS ...
 
1.5 Kilo Chicken or 1.5 Kilos of Breasts & Mixed Parts
1 carrot diced small
1 onion sliced finely
1 Bouquet Garni
6 black peppercorns whole
Regular Olive Oil ( not Evoo )
2 shallots minced
1 teaspoon curry in powder form
2 tsps. tomato paste
60 ml. Red Wine
a pinch of sugar
1 lemon wedge and lemon juice drops
1 tblsp. Mango Chutney ( one can make their own )
220 grams of home made Ali Oli Mayonnaise 
3 tblsps. of light cooking cream or Créme Fraiche
Snipped Fresh Chives ( or dried ) for garnish
Long grain Rice 185 grams
1 Sweet red bell
2 stalks celery
Fresh green peas
2 fresh seeded ripe and peeled tomatoes chopped finely or Cherry tomatoes
Olive Oil & Vinagre ( red wine )
Chicken stock
 
1. wash, dry and season chicken
2. in a large Dutch Oven, place the bouquet garni, onion sliced finely, carrot diced, the peppercorns, and a pinch of salt and simmer with the chicken pieces and a glass of chicken stock 40 minutes
3. take out the chicken pieces, let cool and then, take off skin, take out bones and slice in cubes
and place in a large bowl or on a platter 
4.  In a skillet, place Olive Oil and sauté the shallots on low flame 4 mins. and then, incorporate the curry and stir, sauteing 2 mins. more.  Then, add the tomato paste, the wine and 2 tblsps of cold water stirring and let simmer
5. then lower flame to very low simmer and add the salt and pepper, lemon wedge and a couple of drops of fresh lemon, chutney and stir until thick and saucey.
6. Now rectify with salt, and mix the sauce with the cream and the chicken chunks and put in a large bowl, and garnish with snips of chive.
7. RICE: BOIL RICE 185 grams and add the carrot diced finely abd sweet red bell diced and the fresh peas ( or fresh green beans  or Leeks as sub ) and the tomatoes. Add the Olive Oil and the Red Wine Vinegar and Place the chicken ---
 
TOSS AND SERVE WITH GARNISHED CHIVES and fresh oven baked French style Baguette and a glass of Sparkling Rosé or Cava.
 
Enjoy... 
 
Ciao, have nice Sunday,
Margi.    
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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GarethM View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2012 at 07:25
Nice looking recipe Margi.  It is usually called "coronation chicken" across here and is  a very popular filling used in salads or sandwiches. 

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2012 at 08:36
Gareth,
 
Thank you. I truly enjoy chicken salad, and like it very much.
 
Had they changed the name to Jubilee ? 
 
Thanks and have lovely summer,
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 02:31
There was talk of changing the name for this year, but I don't think it got any further than just talk.

Gareth
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2012 at 03:16
Thanks Gareth.
 
Appreciate your feedback.
 
Kind regards.
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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