There is a well known saying, 'no pain, no gain' and that will be ringing true in the minds of Milk Link’s 1,600 producers, who are on the brink of reaping just reward for 12 years of loyalty and investment.Classic Coronation Chicken
The original Coronation Chicken was credited to the florist Constance Spry and the chef Rosemary Hume, and was prepared for the banquet of the Queen’s Coronation in 1953.
Ingredients (serves 4-6)
Four poached chicken breasts, cut into cubes, or a cooked chicken if preferred
50g butter
One diced onion
Two tbsp curry powder
Two tbsp tomato purée
250ml red wine
Juice of half a lemon
300ml double cream, whipped
400g apricot halves, pureéd
2 tbsp mayonnaise
Method
1. Soften the onion in the butter
2. Add the red wine, lemon juice, curry powder and tomato purée
3. Simmer for about 15 minutes
4. Pass through a sieve, discarding the thickened onion mix and cool
To assemble
1. Add the whipped cream, apricots and mayonnaise to the cooled curry mixture and whisk together
2. Fold in the cooked chicken and tip into a serving dish, garnished with thinly sliced cucumber
Top tip
Although this dish appears fiddly, once you have the curry mixture made, it is really easy and so impressive. Believe it or not, I usually times the recipe by 12 and freeze the mixture in small batches
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