With a royal wedding and a long weekend ahead of us, our food thoughts turned to posh picnics in the park. Here are a few ideas to add a regal twist to your Tupperware fare.
Created in honour of our Will’s granny on her Coronation (and for his great, great grandfather’s Silver Jubilee before that), we’ve added a modern touch as a nod to the young lovers.
You can sub the crayfish for chicken. Or make extra sauce and pour over salads or rice. Who said us Brits can only do fish and chips?
2 tbsp olive oil
1 onion, chopped
1 dsp curry powder
50ml white wine – or chicken / veggie stock
1 dsp tomato puree
1 ½ tbsp mango chutney
2 limes, juice of
1 bch coriander, chopped
1kg crayfish, cooked and shelled – or 1kg roast chicken, chopped into 1inch pieces
1 Indian / Alphonso mango, chopped 1.5cm pieces
- Saute onion and curry powder in olive oil for 5 mins. Add stock, tomato puree, chutney, salt and half lime juice and cook for further 5 mins. Allow to cool.
- Blend with coriander, followed by yoghurt, mayo and remaining lime. Taste. The coriander and lime should cut through and balance the creamy, spicy sauce.
- Pour onto crayfish / chicken and mango. Leave to marinade in the fridge for at least 2 hrs, overnight is ideal as the meat will absorb the curry spices.
Serve with a watercress salad and Turmeric & coconut rice. Set rice to boil as normal, subbing a little water with coconut milk and adding 1 tsp turmeric. Chill and top with chopped chilli & coriander.
Indian mangoes are at the height of their season in April, and easy to find in veggie stalls. Not exactly local, but we’re not here to do away with international trade. Provided said delicacies aren’t flown in, that is.