|Christine in bed with birthday presents black Bob and white Ipad
The 7th of July will probably be remembered for the victory at Wimbledon by a Scot, the first Briton to win the trophy for 77 years.
In Baxenden, last Sunday will be remembered for the birthday party of Christine Peat, excellent horseman (excuse sexist reference) and organiser in chief for the Forest of Rossendale Bridleways Association.
And her trusty hound, Big Black Bob, who is never happily upstaged.
Wonderful lady, she looks very excited at the prospect the enjoyable day ahead of her. It’s not everyday you get to be Bob’s leading lady.
For my bit I cooked Coronation Chicken for the feast.
Step back into 1952 and salivate on the classic chicken salad recipe below.
It was a delicious lunch of Coronation nostalgia, as devoured at our Queen’s Coronation,.
4 free range chicken breasts, skin removed
2 tbsp olive oil
2 lemons, juice and zest
sea salt and freshly ground black pepper
knob of butter
2 shallots, finely chopped
1 red chilli, deseeded and finely chopped (only 1, to appease the rurals)
4 teaspoons madras curry powder
4 tbsp tomato purée
200ml/dry white wine
200ml/oz chicken stock
2 tbsp apricot jam
150ml crème fraîche
1 large mango, peeled, stone removed, flesh diced
8 spring onions, finely chopped
4 tbsp chopped fresh coriander
dash Tabasco sauce
100g flaked almonds (toasted lightly dry frying pan)
Rub the olive oil all over the chicken. Scatter over the lemon zest and season with the salt and black pepper.
Steam the chicken for 20-25 minutes, or until cooked through, then set aside to cool.
Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.
Stir in the jam and stock, continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.
Mix the mayonnaise and the crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper and Tabasco to taste. Serve with a green salad, and dress with the toasted almond flakes.
By The Hairy Bikers From Hairy Bikers’ Best of British
Less than 30 mins
10 to 30 mins