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Will There Be Coronation Chicken For The King’s Coronation?

By Cookist
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There are now three official recipes that have been revealed for King Charles III's upcoming coronation however there's no coronation chicken in sight. Does this mean it won't be featured? Keep reading to know what we know.

King Charles III's Coronation ceremony will go down on Saturday 6th May. The ceremony will take place at Westminster Abbey at exactly 11am.

The King and Queen Consort, Camilla, are scheduled to arrive at the Abbey in procession from Buckingham Palace.

The palace has also released tasty dishes for everyone to serve at their street party.

The three revealed recipes include: Ken Hom's Coronation Roast Rack of Lamb with Asian-style Marinade, Nadiya Hussain's Coronation Aubergine, and Adam Handling's Strawberry and Ginger Trifle.

Elsewhere, quiche has been tagged as the Coronation recipe for the Big Lunch. The dish will feature spinach, broad beans and tarragon.

According to reports, the quiche recipe in celebration of the Coronation Big Lunches taking place over the bank holiday weekend has been revealed by the royals.

It was described as a "deep quiche with a crisp, light pastry case and delicate flavors", and is recommended to be eaten with green salad and boiled new potatoes.

Below are the three recipes for Coronation and everything you'll need to make them.

KEN HOM'S CORONATION ROAST RACK OF LAMB WITH ASIAN-STYLE MARINADE (Serves 4 to 6)

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What you'll need: 

Two 750 g (1 -lb) racks of British lamb, trimmed of excess fat

Salt and freshly ground black pepper

2 tablespoons peanut oil2 teaspoons freshly ground black pepper

1 tablespoons roasted sesame oil

2 tablespoons roasted sesame seeds

1 tablespoon sugar

2 tablespoons Dijon mustard

1 tablespoon light soy sauce2 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

NADIYA'S CORONATION AUBERGINE (Serves 4-6)

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What you'll need:

225ml olive oil

3 cloves of garlic, minced

1 small onion, grated1

teaspoon paprika

1 teaspoon salt

2 large aubergines, sliced into 1cm thick slices (about 600g)

For the dressing:

200g Greek yogurt

2 teaspoons curry powder

2 cloves of garlic, minced

1/2 teaspoon salt

2 teaspoons mango chutney, finely chopped

2 tea spoons whole milk

To serve:

A small handful of crispy fried onionA small handful of raisinsA small handful of fresh coriander, thinly sliced

ADAM HANDLING'S STRAWBERRY AND GINGER TRIFLE (Serves 10)

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What you'll need for the Yorkshire parkin:

300g golden syrup

300g unsalted butter

75g black treacle

300g soft brown sugar

300g self-raising flour2

25g oats

3 whole eggs

15g ginger, ground

7g nutmeg, ground

7g mixed spice

For the strawberry jelly:

150ml strawberry juice125g caster sugar6 gelatine leaves

For the ginger custard:

16 egg yolks

260g caster sugar200g plain flour1lt whole milk20g ginger, micro planed

For the cream:

300g double cream, cold50g icing sugar1 vanilla pod, scraped

For the candied pistachios:

200g pistachios

200g caster sugar1

50ml water

For serving:

Strawberries, roasted

Enjoy!

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