Triple-Tested Recipes (Part 2) - Coronation Chicken, Individual Sausage and Egg Pies

The mains

The temptation when catering for a buffet is to go overboard on main courses. For 12 guest, three is plenty – just make sure one is vegetarian. If you have time, make labels or flags for the dishes, listing key ingredients to avoid lots of questions on the day!

Coronation Chicken

Invented by Rosemary Hume (founder of the Cordon Bleu Cookery School) for the coronation banquet of Elizabeth II, this recipe was originally called Poulet Reine Elizabeth (Queen Elizabeth’s Chicken), but quickly became known as Coronation Chicken.

Hands-on time 20 min, plus cooling. Cooking time about 20 min. serves 12

·         6 skinless chicken breasts

·         2tsp mild curry powder

·         150g (50z) mayonnaise

·         125g (40z) crème fraiche

·         3tbsp mango chutney, we used Geeta’s

·         1tsp Worcestershire sauce

·         2 celery sticks, finely chopped

·         75g (30oz) dried ready-to-eat apricots, chopped

·         50g (20z) sultanas

·         50g (20z) flanked almonds

·         Large handful fresh coriander, chopped

1. Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or until the chicken is cooked through (slice a breast in half to check). Drain and leave until completely cool.
2. Meanwhile, heat a small frying pan and toast the curry powder, stirring, until it smells fragrant (about 30 sec). Empty into a large bowl and stir through the next seven ingredients, along with plenty of seasoning
3. Cut or rip the cooled chicken into bite-sized pieces and add to the mayonnaise mixture, along with most of the flaked almonds and chopped coriander. Stir well and check the seasoning.
4. To serve, garnish with remaining almonds and coriander.

Per serving 292cals, 19g fat (5g saturates), 10g carbs (9g total sugars)

Get ahead: Prepare to end of step 3 up to a day ahead (but don’t add the coriander or garnish). Cover with cling film and chill. To serve, stir through the chopped coriander and complete recipe.

Individual Sausage and Egg Pies

These pies transport well, so are ideal for outdoor dining or packing up in lunchboxes.

Hands-on time 30 min. Cooking time about 40 min. Make 12

·         7 small eggs

·         450g (1lb) sausage meat

·         1tbsp wholegrain mustard

·         2 spring onions, finely chopped

·         1tsp dried mixed herbs

·         Plain flour, to dust

·         About 1kg (2lb 20z) short crust pastry

1. Bring a large pan of water to the boil and add six of the eggs. Simmer for exactly 6 min. lift out of the pan with a slotted spoon and run under cold water to cool quickly. Set aside.
2. In a large bowl, mix together the sausage meat, mustard, spring onions, mixed herbs and some seasoning. Set aside.
3. Preheat oven to 220⁰C (200⁰C fan) mark 7. Lightly dust a work surface with flour and roll out two-thirds of the pastry until it’s 3mm (¹/₈in) thick. Stamp out 12 x 10cm (4in) circles and press the circles into the 12 holes of a deep muffin tin, working the pastry so that it comes just above the edges of the holes. Set the trimmings aside.
4. Carefully peel the eggs and halve lengthways through the yolk (which should not yet be completely set). Position one egg half (cut-side down) in the base of each pastry well. Divide sausage mixture among wells, carefully pushing it around the eggs and leveling the surface.
5. Roll out remaining one-third of pastry and trimmings as before and stamp out 7.5cm (3in) circles. Lightly beat the remaining egg and brush the edges of the filled pies and the visible sausage meat with some of the beaten egg, then press on the lids (seal edges firmly). Use a skewer to pierce a hole in the centre of each lid to allow steam to escape. If you like, reroll any trimmings and use to decorate pies. Brush top of pies with egg.
6. Cook the pies for 30-35 min, or until deep golden brown. Cool for 5min in tin, then remove from tin and transfer pies to a baking tray. Cook for a further 5min to crisp up the edges.
7. Cool for 10 min, then serve warm or at room temperature.

Per pie 508cals, 35g fat (28g saturates), 37g carbs (3g total sugars)

Get ahead: Prepare to end of step 5 up to 5hr ahead. Chill. To serve at room temperature, cook up to 3hr ahead for 35-40 min and cool. To serve warm, cook just before serving.