Coronation Chicken Quiche
Food
Main Courses
Starters
British
Perfect for the Coronation as part of a picnic-style platter, or try mini versions as a starter with salad
10 Servings
Ingredients
400g chicken breast, skinless
280g plain flour
120g butter
56g Knorr® Professional Patak’s Korma Paste
50g egg yolk
75ml white wine vinegar
75g caster sugar
10g Knorr® Professional Patak’s Madras Paste
1.5 tsp Knorr® Professional Ginger Puree
100g dried apricots, chopped
100ml water
100ml semi skimmed milk
300ml double cream
200g eggs
60g celery, diced
7g flat leaf parsley, chopped
Method
- Lightly oil the chicken breasts and grill. Blast chill once they’re cooked then cut into slices.
- Pastry: rub together the flour, butter and korma paste until it resembles fine breadcrumbs. Add 50g egg yolks and form into a pastry. Chill for at least an hour before use.
- Roll out the pastry and line individual quiche moulds. Chill for 20 mins before cooking.
- Line the cases with greaseproof paper and add baking beans. Cook at 180C until the pastry is golden brown (approx. 20 mins). Remove the paper and beans and cook for a further 5 mins.
- Apricot purée: place the white wine vinegar and sugar in a pan and bring to the boil. Allow the mixture to reduce to a syrup-like consistency. Add in the madras paste and ginger puree, mix and allow to boil for 1 minute. Add in the chopped apricots and mix thoroughly. Mix in the water and blend to a paste. Place the mixture in a piping bag.
- Whisk together the milk, double cream and 200g eggs until amalgamated.
- In each of the pastry cases, pipe in 20g of the apricot purée and spread over the base evenly. Add the sliced chicken between the cases. Add the celery and chopped flat leaf parsley. Pour the quiche milk mix to the top of the cases and bake at 140C until set.
