I am normally a bit reticent about being a Brit chic as I am constantly telling anyone I speak to that I am only a little bit English. This weekend though, my Chinese side was somewhat silenced as I, and pretty much all the other English expats I know in Singapore, madly compensated for missing out on the hype back in Blighty to, rightly so, mark Queen Elizabeth’s rather incredible 60 years on the throne.
On the basis that we are unlikely to see another Diamond Jubilee (most people who are Prince Charles’ age will have retired before he even has the chance to start his job as King), ‘jubilee fever’ has gripped England and us Brits over here were not to be outdone either.
LR organized a fantastic lunch party, children not included – so even more of a treat – in their lovely garden which looked perfect, trimmed in red, white and blue bunting.
English goodies included coronation chicken (recipe below), perfectly cooked medium rare cold roast beef, quiche, green bean and new potato salads. Everyone bought something, in the true Brit, street party spirit – and we flooded in droves to somewhere just off University Road for a proper celebration of Her Majesty’s sixty years on the throne and, indeed, all things English.
Drinks included ubiquitous and beautifully mixed Pimms (with cucumber, fresh mint and strawberries of course)
…and puds took the form of pavlovas decorated with the union jack flag as well as English scones with Devon clotted cream and strawberry jam. A perfect day that almost felt like being back in Blighty (apart from the searing tropical heat that you can’t do much about at midday).
I wore my latest Brit girl purchase (vintage, chiffon union jack maxidress from Traffic People) which is actually more tasteful than it perhaps sounds. What’s more, I got to wear it Saturday AND Sunday – with my Scottish blood, I love the value for money element of two wears in just one weekend! – and will be proudly trotting it out again to the Cool Britiania Kids Horizon charity gala in September.
My recipe for Coronation Chicken:
1 chicken – poached or roasted (but poached makes it juicer)
For the sauce:
5 generous tablespoons of good mayo (Hellmann’s will do)
5 generous tablespoons of Greek/plain yog – any, as long as it’s not set. I like Farmer’s Union
1 heaped tablespoon (yes, really) of curry powder – sometimes you need more than this depending on which brand you are using. Add more, according to taste (I like Baba’s curry powder from Little India for this dish)
1 tablespoon of mango chutney
Salt and pepper, to taste
Method: Shred the chicken and put aside. Mix all the ingredients for the sauce together and add to the chicken just before serving or it becomes to claggy. Serve with rocket salad for a low carb option. If you want carbo, make a rice salad to accompany it (add French dressing to just-cooked rice, to coat it but don’t add so much that it becomes greasy; a handful of raisins and the same amount of toasted, flaked almonds. Add the almonds to the rice just before serving when it should be completely cooled – otherwise they will lose their crunch.) And there you have it.
Images of HRH The Queen and Chicken Coronation via The Telegraph. All other photos courtesy of the hostess with the mostess, LR