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Cover: Charlie's Chicken

Recipes with mayonnaise

18Jul 12

Warm Coronation Chicken

Warm Coronation ChickenCoronation Chicken is normally eaten cold. However, it’s also delicious served warm with rice.  Here’s one that I often cook in the spring and the summer.  Sometimes I make extra quantity; eat some hot, then store some in the fridge for a picnic.

The invention of the dish is accredited to a florist called Constance Spry and a chef called Rosemary Hume, who prepared the combination of cold chicken and a creamy curry sauce for the Queen’s coronation in 1953.  There are many variations of the dish, including this warm coronation chicken.

You can also use leftover chicken from previous recipes such as this sweetheart chicken curry with fragrant rice to use as a coronation chicken alternative.

Ingredients:

  • 4 chicken breasts, skinless and boneless
  • 1 small onion, finely sliced
  • 1 carrot, peeled into long, thin slices
  • 2 tsp tomato purée
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2-3 tsp curry powder of your choice
  • Juice of ½ a lemon
  • 295ml mayonnaise
  • 160ml natural yoghurt or crème fraîche
  • 3 tbsp fresh coriander, roughly chopped
  • Handful of flaked almonds
  • Salt and freshly ground black pepper to season

Steps:

  1. In a large saucepan, add the whole chicken breasts, the onion, carrot and bay leaves.  Cover the ingredients with water and season well with salt and pepper.  Bring the water up to the boil, then reduce the heat and simmer very gently for about 20 minutes, or until the chicken is thoroughly cooked.  Remove the pan from the heat and place the chicken breasts onto a plate to cool down.
  2. In a shallow-based frying pan, heat the oil and fry the shallots on a low to medium heat for 3-4 minutes until soft.
  3. Add the curry powder to the onions, some of the chicken stock that you have just made, including the carrots.  Then stir in the lemon juice and the tomato purée.  Cook at a simmer for around 10 minutes until the sauce is reduced and thickened.
  4. Slice the cooked chicken breasts into 1.5cm pieces.
  5. In a separate bowl, add the yoghurt or crème fraîche along with the mayonnaise, stirring them together before adding them to the frying pan.  Taste the sauce, and if necessary, add some extra seasoning.
  6. Place the chicken pieces into the frying pan and coat them all over with the sauce. Add the flaked almonds.  Turn off the heat and sprinkle all over with the fresh coriander.
  7. Serve with plain boiled rice.

Duration: preparation and cooking time less than an hour
Recipe for: 4 people

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11May 12

Chicken and Avocado Baguette with Pesto Mayonnaise

Chicken and Avocado BaguetteHere’s a delicious sandwich to enjoy at home or out on a picnicChicken and avocado baguette with pesto mayonnaise makes for a simple lunch bursting with flavour.  Chicken is full of protein and is relatively low in fat.  If you are looking for an overall low-fat option, substitute your mayonnaise for a low-calorie version and either leave out the olive oil altogether, or use very little.

Avocado is said to be one of the human super foods.  It contains many different types of nutrients, including potassium, fibre, folic acid, B-vitamins and vitamins E, C and K, amongst other things.  There are more than 80 varieties of avocado, and it is also known as the alligator pear because of the texture of the variety called Haas, which can be used to make baked avocados.  Some avocados have a really smooth skin though, like the Florida variety.

It has been scientifically proven that the antioxidants beta-carotene and lycopene are more effectively absorbed with the help of the monounsaturated fat that is abundant in the avocado.

Ingredients:

  • White baguette
  • 2 chicken breasts (from a previously roasted chicken), sliced through the middle lengthwise
  • 1 avocado, skin and stone removed, and cut into 1 cm slices
  • 2-3 tbsp mayonnaise
  • 4 tsp pesto
  • Fresh ground black pepper
  • Drizzle of olive oil
  • A few fresh basil leaves

Steps:

  1. Cut the baguette into quarters and slit open with a sharp knife.
  2. Mix the mayonnaise with the pesto in a bowl.
  3. Open up the baguette pieces and drizzle a little olive oil over both inner sides.
  4. Spread the pesto mayonnaise generously onto both inner sides of the baguette.
  5. Fill with the sliced chicken breasts and top with the avocado, finishing off with a twist of black pepper and a few basil leaves.
  6. Enjoy your baguettes straight away or wrap them in tin foil and take them with you on a picnic.  Don’t forget to keep them in a cool bag whilst you’re travelling or walking before you sit down to eat them.

Duration: 10 minutes to prepare. No cooking time.

Recipe for: 4

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03May 12

Warm Chicken Salad with Garlic and Tomato Bread

Warm Chicken Salad with Garlic & Tomato BreadThis recipe assumes that you have already roasted your chicken (try this spiced roast chicken recipe) and are ready to make up the salad, and the garlic & tomato bread. Sometimes, if I’m pushed for time, I cook the tomato and garlic mixture in the microwave for a few minutes – this is one of the very few times you’ll ever hear a microwave go ping in my house, in fact!

We eat warm chicken salad with garlic & tomato bread at home straight after roasting the chicken: removing the breasts and the wings to use, then storing the legs in the fridge to eat the next day, and the carcass to make a stock.

Ingredients:

  • 2 chicken breasts, roasted, skin removed and sliced into thick diagonal strips
  • 2 chicken wings, roasted with skin left on
  • ½ an iceberg lettuce, washed and cut into large or fine shreds
  • 1 avocado pear
  • 1 wild cucumber or ½ standard cucumber, peeled and sliced
  • Olive oil and a good balsamic vinegar to dress
  • 1 tbsp green pesto
  • 2-3 tbsp mayonnaise
  • 1 wholemeal baguette
  • 3 large ripe tomatoes
  • 3 garlic cloves, peeled and finely sliced
  • 1 tsp cumin seeds
  • Pinch of cumin powder
  • A very generous slug of extra virgin olive oil
  • Salt and pepper to season

Steps:

  1. Towards the end of your chicken roasting and resting time, make the garlic and tomato bread.  Cut the tomatoes into small cubes and soften them on a medium heat in a saucepan, along with a little oil, the garlic, the fresh and ground cumin and some salt and pepper to season.  (If I do this stage in the microwave, I don’t add any of the olive oil until the very end when the mixture is soft and cooked.  The benefits of adding the oil at the end are significant; you don’t degrade the oil so it remains vibrantly full of nutrients.)  Softening the tomatoes on the hob will take between 5-10 minutes.  Once soft, mash them with a fork, slug and stir in a good amount of olive oil and leave in the pan to rest.
  2. Cut the baguette in half lengthwise and grill it or pop it in the toaster until crisp.
  3. Stir the pesto and mayonnaise together in a bowl.
  4. When ready to serve, arrange the chicken, the lettuce and cucumber on plates.  Add the dry, toasted baguette to the plate and spoon over with the tomato and oil mixture, being very generous with how much you add.  Add a dollop of your pesto mayonnaise to the side of the plate, and drizzle the entire dish with a dressing of olive oil and balsamic vinegar.

Duration: 20 minutes to prepare (with ready-cooked chicken)

Recipe for: 2 people

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30Mar 12

Roast Chicken and Cherry Tomato Sandwich

Roast Chicken and Cherry Tomato BaguetteThis very same sandwich reminds me of the time that we trogged down to the river by the old church with our little girl, a picnic hamper, a chequered blanket, and about 8 teddy bears all with rumbling tummies.  We packed the juice, the cava, and the cubes of home-made Spanish omelette which our daughter loves. In our pack we also carried little empty plastic pots, but in our daughter’s eyes, they were all full of honey for the bears.  We spread out the blanket under the shade of an old weeping willow, propped up the teddies and laid out the food.  It was right by the spot where we had walked a few years before on a Winter’s day, thinking about whether to buy the cottage.  It had snowed that day as we walked by the river, and no doubt the romance of the moment was part of our decision to move there.  But on this sunny Summer’s day, we filled the teddies’ tummies full of invisible honey, and we munched on roast chicken and cherry tomato sandwiches made just like this…

Ingredients:

  • A generous drizzle of olive oil
  • Pinch of salt
  • Pinch of cumin seeds
  • 10 cherry tomatoes, each cut into 3 slices
  • 2/3 white baguette
  • 2 roast chicken legs, skin removed and pieces torn from the bone (saved from a previously roasted chicken)
  • 2 tbsp mayonnaise
  • Rocket leaves (Arugula)

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the cherry tomato slices on a small baking tray (I use a loaf tin), sprinkle on a pinch of salt, drizzle all over with olive oil and shake over the cumin seeds.  Roast in the oven for 10 minutes.
  3. Whilst the tomatoes are cooking, cut the baguette into thirds, and then cut two of these pieces in half for the sandwiches. You can store the remaining third for a different occasion.
  4. Fill the baguettes with the mayonnaise, the torn chicken leg meat, the oven roasted tomatoes, and top off with rocket.
  5. Enjoy straight away, or if you’re going to take them on your picnic, allow the tomatoes to cool before putting them in the baguette. Once the sandwiches are made, wrap them in tin foil and pop them in your hamper.  If it’s going to be a while before you eat them, and it’s a hot day, be sure to pack them in a cool bag.

Duration:10 minutes preparation time and 10 minutes cooking time (plus cooling time when appropriate)

Recipe for: 2 generously-filled baguette sandwiches

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