2023-05-05 07:00:17
From Elizabeth II’s coronation chicken to the platinum pudding created in 2022 to celebrate the late monarch’s 70th reign, royal occasions demand a signature dish. The ceremony in which Charles III will be crowned next Saturday (6th), of course, will be no exception.
The “Coronation Quiche” was personally chosen by the King and Queen Consort Camilla Parker, together with the Royal Chef, Mark Flanagan. The goal is for the delicacy to be a centerpiece for many at street parties and community events that will take place after the coronation, in the so-called “Big Lunch”, according to the newspaper. The Guardian.
As a result, the chosen dish was a quiche. The food is good for sharing, can be served hot or cold and is tailored to a variety of dietary needs and preferences, and is not too complicated or expensive to make.
The royal family’s website described the dish as “a quiche […] with a light, crispy crust and delicate flavors of spinach, fava beans and fresh tarragon.” “Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Grand Lunch!”
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A Buckingham Palace chef, dressed in a white uniform embroidered with the cypher of the late Queen EIIR (Elizabeth II Regina), was shown preparing the quiche in a video posted to Twitter.
The “Big Luncheon” aims to bring neighbors and communities together to celebrate and has been sponsored by Camilla since 2013. The Queen Consort has participated in such events across the UK and the world, including in Ghana and Barbados.
The signature dish for the 1953 coronation was queen elizabeth chicken, who came to be known as the “coronation chicken”. The food served at the late queen’s banquet was prepared with an Indian-inspired sauce and could be eaten as a salad or used to stuff sandwiches.
Recipe for “Coronation Quiche”
The recipe says that the dish serves six people, in an 20 cm pudding mold.
Massa:
– 125 g plain flour
– 1 pinch of salt
– 25 g cold butter, cubed
– 25 g lard
– 2 tablespoons of milk
Filling:
– 125 ml of milk
– 175 ml double cream
– 2 eggs
– 1 tablespoon chopped fresh tarragon
– Salt and pepper to taste
– 100 g grated cheddar cheese
– 180 g cooked spinach, finely chopped
– 60 g of cooked broad beans or soybeans
preparation mode
1. To make the dough: sift the flour and salt into a bowl; add the lard and rub the mixture in with your fingertips until it has a gritty texture, like breadcrumbs. Gradually add the milk and combine the ingredients into a dough. Cover and let rest in the refrigerator for 30 to 45 minutes.
2. Lightly flour your work surface and roll out the dough into a circle slightly larger than the top of the tin, approximately 5mm apart.
3. Line the mold with the dough, taking care not to leave holes or leak the mixture. Cover and let rest for another 30 minutes in the fridge.
4. Preheat the oven to 190ºC.
5. Line the baking sheet with parchment paper, add the fava beans and bake for 15 minutes, before removing the parchment paper and fava beans.
6. Reduce oven temperature to 160°C.
7. Whisk in the milk, cream, eggs, herbs and spices.
8. Sprinkle half of the grated cheese over the baked base, top with the chopped spinach, broad beans and herbs, and pour over the liquid mixture.
9. If necessary, gently stir the mixture to ensure the filling is evenly dispersed, but be careful not to damage the dough.
10. Sprinkle over the rest of the cheese. Place in the oven and bake for 20-25 minutes until firm and lightly browned.
*Under the supervision of Sofia Pilagallo
Cloak and throne ready: Royal family share final preparations for King Charles III’s coronation
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