An interesting week:-
Monday: Vauxhall (Opel) Astra 1.0T SRi, Knebworth, Hertfordshire to Leighton Buzzard, Bedfordshire; Peugeot 108 1.0 Active, Leighton Buzzard to Bruntingthorpe, Leicestershire
Tuesday: Audi A4 2.0TDI S-Line, Leicester to Loughborough
Thursday: BMW 430i Gran Coupé auto, Coventry to Derby; BMW 420d Coupé manual, Derby to Nottingham
Friday: BMW 420d Gran Coupé xDrive auto, Derby to Ilkeston, Derbyshire.
A BMW 4-series fest! The 430i was particularly nice. The Astra was interesting, might be a full post about that soon.
We had a pleasant day out in London last weekend. My wife and I set out on a mission to walk the length of four of the Royal Parks – St James’s Park, Green Park, Hyde Park and Kensington Gardens. En route, we had a small diversion to have a little nose at St James’s Palace and Clarence House and found ourselves on a film set! On the quiet street behind these two houses we spotted a line of 1960’s vehicles and lots of film company vans and lorries. There was another building (Lancaster House) with lights and cameras pointing at a grand looking balcony. Turns out they were filming the Netflix series, “The Crown” with Lancaster House doubling as Buckingham Palace.
We had another diversion, south past the Albert Memorial and Albert Hall and down through Kensington to find somewhere to eat. We plumped for a smart looking French restaurant, L’Etranger (amazed they let us in!) where we had an excellent and surprisingly good value meal – two courses for £20 each. Three courses could be had for £25 but we were too full! Star of the meal was a basil sorbet which accompanied my wife’s mozzarella and “heritage” tomato starter. The sorbet and mozzarella worked deliciously together (doubt if Peter Kaye’s dad could have coped with basil ice cream). Back on the march, we reached our destination, Kensington Palace. Home to several members of the Royal Family, including Wills and Kate, Prince Harry and Princess Eugenie, I have to say it is rather uninspiring from the outside! You can go in but we had to leave that for another day. Instead we turned around and headed back to St. James’s Park but choosing different paths for our return hike.
It was quite surprising how far you can walk across this green landscape and all in relative tranquillity in the heart of one of the world’s great cities. There are ornamental gardens, open parkland, monuments, lakes, a surprising variety of bird life and, at this time of year, carpets of daffodils to enjoy. Crossing these four parks from end to end is almost three miles with only the crossing between Green Park and Hyde Park bringing you to into contact with the hustle and bustle of the concrete jungle. With our various diversions and seeing other parts of the city, we walked about 10 miles that day. Exhausting but definitely well worth it.
IMPORTANT NOTE: It was quite sobering listening to the radio on Wednesday afternoon in the aftermath of the terrorist attack in London. What I didn’t mention above is that we had been in Parliament Square and Westminster (the scene of the attack) twice last Saturday. My daughter went to a blogging event in a conference centre just off the square; we left her there to set off on our walk and met up again later in the day. Parliament Square was buzzing. Loads of people attending an anti-racism event. There was a stage, live music, banners and people of all shapes, sizes, creeds and colours. This event was all about harmony, tolerance and inclusion. What a sad and tragic irony, the sickening attack that happened in the same place just a few days later.
I did wonder whether it was appropriate to describe our happy day out last Saturday, but then I thought – why should I change what I was going to do because of the acts of a terrorist? Who would be the winner? On the radio, a former London mayor called for Londoners to carry on. I’m sure he would want people up and down the country to do the same. As Winston Churchill would have said: “KBO!”. Keep Buggering On or, in my case, Keep Blogging On.
Ever wondered why Coronation Chicken is called Coronation Chicken? Because it was made in 1953. All of it. Every portion of this creamy, lightly curried cold buffet treat that you have ever had was made over sixty years ago. That’s why it’s gone yellow. Yes, this heavenly chicken dish was created for Her Majesty Queen Elizabeth II’s coronation in 1953. The Queen wanted a special dish that could be enjoyed at the coronation luncheon alongside the usual cold cuts (haslet, spam, tongue etc) and washed down with a specially-commissioned ginger beer. What’s more, the Queen wanted this dish to be a gift to the nation in order to lift spirits in those austere, post-war times when food rationing was still in force.
The Queen’s head chef at Windsor Castle, Barry du Brûlecoq, was tasked with creating the centre piece dish for the big day. Combining cold chicken, mayonnaise and spices from the former empire, Monsieur du Brûlecoq’s creation was inspired. Heaven on a plate, in a jacket potato or in a humble sandwich (or on the end of a finger straight from the tub in the fridge – but don’t tell the wife). However, this was to be a one-off. The Queen’s gift came in the form of a super-industrial quantity manufactured over a period of five months in conditions of great secrecy. After that the recipe was destroyed. The new dish, named Coronation Chicken by Monsieur du Brûlecoq, was a great hit at the formal luncheon which was attended by dignitaries and members of royal families from all over the world. The Jamaican ambassador was heard to pronounce “Man, that was sick”. Well ahead of his time. After the big day, Coronation Chicken was released for sale to a public eager to know what it was like to eat like royalty. It was a roaring success and has never looked back.
So, if the nation’s entire stock of Coronation Chicken was made in one large batch, where has it been stored all these years? Well, virtually in plain sight in one of Britain’s notable sporting landmarks. Did you know that the famous Gasholder No. 1 next to the Oval cricket ground in London is a Grade II listed building? Why? Because it is architecturally interesting? Really?? Of course not. It is because it holds the dwindling stash of the nation’s favourite cold chicken dish. The four gasholders next to the Oval were considered the perfect storage facility back in 1953 due to the fact that a gasholder physically reduces in height as its contents diminish (less air = fresher Coronation Chicken). Now three of the Oval gasholders are empty and Gasholder No. 1 will soon be giving up the last of its golden treasure. For proof, see the photos below. Black and white photo (1953): full. Colour (2012): almost empty.
In addition to the Oval gasholders, there was one other store. The Queen used to have her own stash in a brick-lined vault under Windsor Castle. However, after the devastating fire of 1992, she became the proud owner of a large amount of chicken tikka (the brick-lined vault proving to be an ideal tandoor when heated by the fire). Now Her Majesty and Prince Phillip regularly enjoy Chicken Tikka Masala and a pint of Cobra lager on a Saturday evening while watching Britain’s Got Talent.
So for how long will we be able to enjoy Coronation Chicken? Depressingly, experts reckon it will run out in 2018 at four o’clock. I know this will come as a shock to many of you. But don’t panic! Keep calm and make Taj Mahal Chicken instead. This is a recipe I got from my sister-in-law several years ago and I reckon it goes one better than Coronation Chicken. The addition of red wine is a sophisticated touch for these post-rationing times. So, Coronation Chicken is (almost) dead – Long Live Taj Mahal Chicken.
Here’s the recipe set out in a sensible fashion without too much puerile intervention from me. This makes quite a large quantity but maybe you could store the leftovers in an old gas bottle…
TAJ MAHAL CHICKEN
1 tablespoon oil; 1 medium onion; 3 teaspoons curry powder; 1 teaspoon curry paste; 100ml red wine; juice of half a lemon; 2.5 level tablespoons apricot jam; roughly 300ml / half a pint of mayonnaise; 1 large COOKED and COOLED chicken (about 2kg / 4lbs)
Heat the oil in a small frying pan, add onion and fry gently until tender. Add curry powder and paste and cook for a couple of minutes. Stir in the wine, lemon juice and jam and cook over a brisk heat for about 3 minutes until they have reduced a bit. Leave this mixture to cool thoroughly.
Remove the meat from the chicken and cut or pull/tear (depending on your aesthetic preferences!) into chunks. Again, you choose what size chunks, there’s no law about this.
Now the original recipe says stir the curry mixture into the mayonnaise before adding the chicken. However, I found it is more sensible to add the mayonnaise to the chicken first. That way you can choose the overall mayonnaisy(?) consistency you want and you may avoid wasting some mayonnaise. Then stir in the curry mixture thoroughly. You can do this bit by bit until you have the strength of curry flavour you want. If you’re tasting as you go along, remember to use a clean finger each time. If you run out of fingers, then remove a shoe and sock. However, if it comes to that, may I suggest you’re being a bit cautious in the amount of mixture you’re adding each time.
There, all done. If you make this for a posh do (e.g. coronation, royal wedding), you could garnish with a sprinkling of paprika, lightly toasted almonds and/or some freshly chopped coriander.