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Could King’s Coulis be the new Coronation chicken? Pupils create dishes to celebrate Charles’ day

  • Pupils created dishes such as The King’s Coulis and Little Seeds Crown Cakes
  • It is hoped the creations could become as popular as ‘Chicken Queen Elizabeth’



It is an afternoon tea fit for a King.

Pupils from schools around Scotland have created dishes to celebrate the coronation of King Charles – which will now be served at the beloved stately home he saved for the nation.

It is hoped the culinary creations could become as popular as ‘Poulet Reine Elizabeth’ which was first produced for the crowning of the late Queen – and is now better known as Coronation Chicken.

The royal menu, which is to be served in at Dumfries House in Ayrshire, features Galloway Heather Honey Beef Sandwiches made by students from Dalbeattie.

A Little Seeds Lemon Cake made by pupils from Saltcoats brings a sweet touch alongside a King’s Coulis created by pupils from Easterhouse.

Pupils from schools around Scotland have created dishes to celebrate the coronation of King Charles – which will now be served at the beloved stately home he saved for the nation. At the top is The King’s Coulis, in the middle is Little Seeds Crown Cakes, and on the bottom is Busy BBQ Bee-f Open Sandwich
Pictured is the Little Seeds Crown Cakes created by St Matthews Academy
The idea was cooked up by The Prince’s Foundation’s Food For the Future programme, which was created by the new King himself. Charles is pictured on Friday

The idea was cooked up by The Prince’s Foundation’s Food For the Future programme, which was created by the new King himself.

The modern dishes will be served at the tea dance at Dumfries House on the weekend of the Coronation to celebrate the historical and momentous event.

Executive Chef at Dumfries House Tom Scoble judged the entrants and selected the three winners.

He said the kitchen may even consider making them a permanent feature on the menu.

Aspiring baker Joey Munn, 14, a pupils from St Matthew’s in Saltcoats, was part of the group who made the lemon flavored cake topped with rhubarb.

It is hoped the culinary creations could become as popular as ‘Poulet Reine Elizabeth’ which was first produced for the crowning of the late Queen – and is now better known as Coronation Chicken
The royal menu, which is to be served in at Dumfries House in Ayrshire, features Galloway Heather Honey Beef Sandwiches made by students from Dalbeattie
Seventy years ago the recipe ‘Poulet Reine Elizabeth’, now known as Coronation Chicken, was created by Le Cordon Bleu London to be served at the Coronation Luncheon. The dish is pictured above
Coronation chicken was created for the Queen Elizabeth II’s coronation in 1953 (pictured)

He said: ‘The rhubarb was chosen because it is a seasonal fruit, the lemon flavor is to represent fresh beginnings and the seeds are to represent sustainability, which we learned about on the programme.’

Catriona Donaldson, food, farming and horticulture tutor for The Prince’s Foundation said: ‘It’s also been lovely to connect the learning to a momentous time for our charity founder His Majesty King Charles III.

‘Ingredients included are inspired by actions His Majesty has taken over the years such as championing the importance of bees in biodiversity, which led to the inclusion of honey.

‘We hope perhaps the recipes might find their way to His Majesty to try at some point in the future.’

The Big Lunch on the weekend of the King’s Coronation will see millions across the nation celebration.

The modern dishes will be served at the tea dance at Dumfries House on the weekend of the Coronation to celebrate the historical and momentous event

In 2022, 17.2 million people took part in The Big Jubilee Lunch, as part of the official celebrations for our late Queen’s Platinum Jubilee.

Miss Donaldson said: ‘We would love to see the dishes tried out by organizations and individuals taking part in The Big Lunch and perhaps they could tag @princesfoundation as we would love to see them on tables across the land.

‘Beyond the Coronation it would be fantastic to see them become a staple item in much the same way as the Coronation Chicken created for our late Queen Elizabeth’s coronation has become.’

Seventy years ago the recipe ‘Poulet Reine Elizabeth’, now known as Coronation Chicken, was created by Le Cordon Bleu London to be served at the Coronation Luncheon.

It was one of the most significant moments of Le Cordon Bleu London, one of the oldest cookery schools in the UK and world renowned for the best education in culinary and used as benchmark for excellence in the industry right back in the 16th century.

The King’s Coulis

By Lochend Community High School

INGREDIENTS

Grout Sauce

150g blackberries

150g strawberries

1 x rhubarb stalk

1 x lemon (juice & zest)

2 tbsp water

1 tbsp sugar

Fat-free Sponge

75g caster sugar

3 x free range medium eggs

75g self raising flour

1.25ml baking powder

1tbsp grout

Filling

150ml double cream

15ml icing sugar

15ml coulis sauce

Decoration

Strawberries for decoration

Makes 7/8 sandwiched sponges

METHODOLOGY

Coulis Sauce

Wash & hull the strawberries, cut each into quarters. Wash and slice the rhubarb. Zest and juice the lemon. Put all fruit, lemon zest and juice into a pot with 2 tbsp of water and 1 tbsp of sugar. Bring mixture to the boil and reduce to a simmer. Simmer until all fruit has softened and liquid is reduced. Remove from heat and allow to cool.. Using the back of a spatula, mash down some of the larger pieces of fruit, do not blend.

Fatless Sponge

Preheat the oven 200 °C / Gas No. 6. Crack 3 eggs into a bowl with the caster sugar. Whisk the eggs and sugar together until the mixture is light and fluffy. Double sieve the flour (firstly onto a plate then secondly into the bowl). Use a metal table spoon to carefully fold in the flour. Add 1 tbsp of the coulis to the mixture, fold through to create a marble effect. Pour the mixture into a Swiss roll tin (greased and lined). Ensure the mixture is evenly distributed. Bake for 10-12mins until golden brown. Turn it out onto the sugared paper, trim off the edges. Lay onto a clean sheet of greaseproof paper to cool.

Filling

Whisk the double cream to soft peaks. Fold in 15ml of sieved icing sugar. Fold in 15ml of coulis. Put mixture into a piping bag and chill until required

Assembly

The sponge is divided into 14/16 (depending on thickness). Dip the inside of the sponge into the grout to apply an even layer, to both top and bottom sponge. Pipe 3 x cream rosettes onto one layer of sponge, sandwich the top. Pipe one rosette on top of each sponge, sprinkle with lemon zest and decorate with sliced ​​strawberries.

Little Seeds Crown Cakes

By St Matthews Academy

INGREDIENTS

Rhubarb Compote

250g rhubarb, roughly chopped (or use chopped frozen rhubarb)

100g caster or granulated sugar

1 lemon, zested

½ tsp vanilla bean paste or extract drop of red food coloring gel (optional)

Sponge

175g butter, softened, plus extra for greasing

175g golden caster sugar

200g self-raising flour 2 lemons, zested plus 1 tbsp juiced for icing

3 eggs

2 tbsp poppy seeds

125g pot natural yogurt

Icing

200g icing sugar

3 tbsp lemon juice (from the lemons used for the cake)

Make 12 mini bundt cakes or 8 cupcakes

METHODOLOGY

Rhubarb Compote

Tip the rhubarb, sugar, lemon zest and vanilla bean paste into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food coloring to enhance the pink color. Transfer the compote to a bowl and leave to cool completely.

Sponge

Heat oven to 180C/160C fan/gas 4. Grease a mini bundt cake tray well. In a bowl, beat the butter and sugar until fluffy. Zest four lemons. Juice two of the lemons and set aside for the icing. Add the flour, eggs, poppy seeds, yogurt and lemon zest to the butter and sugar mixture, and beat until combined. Spoon into the mini bundt tray and smooth over the top. Bake for 15-20 mins. Cool in the tin for a few minutes before turning out. Leave to cool on a wire rack.

Lemon Icing

Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing.

Assembly

Spoon the rhubarb compote into the center of each cake. Drizzle over the lemon icing. Garnish with herb leaves of your choice (thyme or lemon thyme works perfectly).

Busy BBQ Bee-f Open Sandwich

By Dalbeattie High School

INGREDIENTS

Locally sourced Beef Filling

1 native or Rare Breed beef brisket 5lbs/2.26kg

Beef Seasoning

2 teaspoons of garlic powder

2 teaspoons of chilli powder

2 teaspoons of salt

1/2 teaspoon of black pepper

Sauce

1/2 cup of ketchup

1/2 cup of molasses

4 tablespoons of Scottish blossom honey

2 tablespoons each of brown sugar, Worcester sauce and English mustard

1 teaspoon of garlic powder

1/3 cup of apply cider vinegar

2 tablespoons of cold water

1 tablespoon of corn starch

Bread

1-2 sourdough loaves

Butter

Makes 48 small servings

METHODOLOGY

Brisket

Lightly grease a slow cooker or warm your oven to 150 degrees. Whisk together sauce ingredients in a small bowl, apart from the cold water and corn starch and set aside. Stir together the beef seasonings and rub all over the brisket. Place brisket into a slow cooker or a greased oven proof casserole dish. For the sauce over the brisket, cover and cook on low for 10 hours. Remove the beef from the pan and set aside. Pour the remaining liquid into a large sauce pan. Bring to a boil over a medium heat. Stir the corn starch into cold water in a glass until dissolved then pour into the sauce pan. Reduce the heat to medium low and whisk until the sauce is thickened. Remove from the heat. Slice the sour dough loaf and butter generously.

Assembly

Shred the slightly cooled beef using two forks and add to the sauce which should still be warm. Stir to combine. Take a spoonful of the beef mix and serve on a slice of buttered bread adding more beef if required depending on the side of the slices. You could serve this as small canape style bites or leave to cool and serve as a traditional sandwich.

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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