Queen Korinas Salad Recipes

QUEEN SALAD

Steps:

• Mix all together and chill.
• Makes a large salad. Can be made ahead of time.

THE CLASSIC 1953 CORONATION CHICKEN SALAD RECIPE

Steps:

• Remove the skin and any bones from the chicken and cut into small pieces.
• Heat up the vegetable oil in a medium saucepan and add the onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent.
• Add the curry paste, tomato puree, red wine, bay leaf and the lemon juice to the cooked onions.
• Lower the heat and simmer uncovered for about 10 minutes until reduced. Remove the bay leaf and leave to onion sauce to cool.
• Finely chop the apricot halves and puree them through a sieve or with a hand held blender.
• Place the pureed apricots into a bowl and mix in the mayonnaise.
• Add the onion sauce and apricot jam and mix well.
• Whip the cream to stiff peaks and fold this also into the mixture. Mix well.
• Season with salt & pepper and if necessary add a little extra Lemon Juice.
• Finally, fold in the chicken pieces coating them with the mixture well.
• Garnish with watercress and serve.
• Serves 4 to 6 as a salad with additional salad ingredients, or makes 8 rounds of sandwiches. Also wonderful as a vol au vents or pie filling.

QUEEN SALAD

Steps:

• In a large bowl, combine ingredients in the order listed.
• Chill for several hours or overnight before serving.
• Optional additions, choose to add one or all: 1. Reserve pineapple juice from can, slice a couple of bananas into the juice to avoid browning, drain juice and stir banana slices into the fruit salad. 2. Drain and rinse a large jar of maraschino cherries, slice in halve or quarters and stir into fruit salad 3. Add flaked coconut to fruit salad, as much or little as you like.