Coronationmushrooms Recipes

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

Steps:

• Fry the mushrooms and onion in the olive oil and curry powder.
• Stir in the mango chutney.
• Allow to cool and mix with the mayo.
• Use to fill sandwiches or jacket potatoes.

Steps:

• Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
• While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
• The mixture will thicken and it's ready to serve.
• Serve with grilled steak and use leftovers for omelets.
• Makes 4 servings if served with steak.

Steps:

• Heat the oil in a medium stainless steel saucepan.
• Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add the curry powder and cook for 2 minutes.
• Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
• Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
• Strain the sauce into a large bowl, pressing hard on the solids; let cool.
• Add the mayonnaise, the jam and the remaining 1/2 Tbsp of lemon juice to the sauce. Fold in the chicken and currants, if using, and season with salt and pepper.
• Refrigerate until chilled or for up to 1 day.
• Sprinkle with the parsley and serve. NOTE: Since this is from a wine magazine, you didn't think they would leave out the best wine to serve with this meal, did you? Their recommendations: The sweet notes of apricots and currants point to a wine with some fruitiness and spice of its own.

Steps:

• Heat oil in saucepan, add the chopped onion, cover and saute gently for 5 minutes until the onion is soft but not brown.
• Stir in the curry powder and cook for another two minutes, this will help bring out the flavour.
• Add the stock, tomato puree, lemon juice and chutney.
• Stir until bubbling, then cook for 5 minutes and the mixture reduces and thickens.
• Allow to cool for half an hour or so, then stir in the mayonnaise and cream.
• Add chicken (which should be chopped into reasonable sized chunks) and mix throughly.
• Serve over cold rice.
• Excellent buffet dish.
• Enjoy.