YORKSHIRE CORONATION RECIPES
It’s the coronation, to celebrate pop your oven mitts on and get to work on this flavour-packed Coronation quiche that's perfect for your local street party, or simply for indulging your families taste buds.
CORONATION QUICHE RECIPE - YORKSHIRE STYLE
With its crisp, light pastry case and delicate blend of spinach, broad beans, and fresh tarragon, it's an ideal dish to share with friends and family. Whether served hot or cold, this quiche is sure to be a hit at any event, from a summer picnic to a Yorkshire Coronation Big Lunch. So, let's dive into the recipe and start baking!
To make a 20cm quiche to serve 6, you'll need:
- 125g plain flour
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tablespoons milk
- Or 1 x 250g block of ready-made shortcrust pastry
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tablespoon chopped fresh tarragon
- Salt and pepper
- 100g grated cheddar cheese
- 180g cooked spinach, lightly chopped
- 60g cooked broad beans or soya beans
- Sieve the flour and salt into a bowl, then add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes.
- Lightly flour the work surface and roll out the pastry to a circle slightly larger than the top of the tin and approximately 5mm thick.
- Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
Preheat The Oven To 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
- If required, give the mixture a gentle stir to ensure the filling is evenly dispersed, being careful not to damage the pastry case.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
- Enjoy your Coronation Quiche hot or cold, served with a fresh green salad and boiled new potatoes. It's the perfect way to celebrate any occasion in true Yorkshire style.
KEN HOM’S CORONATION ROAST RACK OF LAMB WITH ASIAN-STYLE MARINADE
Are you in the mood for a classic British dish, with a far-eastern twist?
Try Ken's Coronation Roast Rack of Lamb with Asian-Style Marinade! This dish lets you taste the true flavour of British lamb while adding an Eastern twist with some zingy ingredients like sesame oil, mustard, and soy sauce. It's a recipe fit for modern Great Britain. Serve it up with some proper roast spuds and a good green salad, and you’ll be sorted. Serves 4-6.
Two 750 g (1-lb) racks of British lamb, trimmed of excess fat. Salt and freshly ground black pepper. 2 tablespoons peanut oil
2 teaspoons freshly ground black pepper. 1 tablespoon roasted sesame oil. 2 tablespoons roasted sesame seeds. 1 tablespoon sugar. 2 tablespoons Dijon mustard. 1 tablespoon light soy sauce. 2 tablespoons dark soy sauce. 2 tablespoons finely chopped garlic. 1 tablespoon coarse sea salt. 1 tablespoon fresh or 3 tablespoons dry sage. 120ml homemade or store brought chicken stock. 2 teaspoons sesame oil. 2 teaspoons sesame paste or peanut butter. 2 tablespoons butter
First, season each rack of lamb with salt and pepper. Get your pan hot and brown each rack of lamb in some peanut oil for about 5 minutes, turning frequently. Let the lamb cool down a bit. Mix up the marinade ingredients in a little bowl and rub the mixture on the racks with a rubber spatula. Marinate for an hour.
Preheat the oven to 230c (450 degrees, Gas Mark 8). Place the lamb racks in a roasting pan. Dampen the sage leaves with some water and scatter them over the lamb racks. Reduce the heat to 200c (400 degrees, Gas Mark 6), cover the lamb racks with foil, and roast for 30 minutes. If you want a more browned and crispy look, remove the foil for the last 5 minutes.
Remove the lamb to a cutting board and let the racks rest for 20 minutes.
Skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner, scraping to remove the flavourful bits. Add the sesame oil, sesame paste, and butter to the sauce and mix thoroughly.
Carve the lamb racks, arrange them on a serving platter, and serve with the sauce. Enjoy!
Subscribe to our Newsletter
Get the latest news from Hardisty and Co direct to your inbox.
Unsubscribe at any time. For more about how we use your information, see our Privacy Notice.