Hairy Bikers’ Best of British episode 1 – Royal Family: Si and Dave go on a culinary journey through time to celebrate British food. In this episode, they explore the influence the monarchy has had over the food we eat.
Here, they explore the incredible influence the monarchy has had over the food we eat, past and present. With their unique banter and camaraderie, the hairy duo prepare a modern version of the classic coronation chicken and create a sumptuous beef dish named after Prince Albert. The duo also meet food historian Ivan Day and recreate dishes from the coronation dinner of James II from the original cookbook.
Stunning food and fascinating stories told by the popular culinary duo.
Hairy Bikers’ Best of British episode 1 – Royal Family
Coronation chicken
Step back into 1952 and showcase the classic chicken salad for a delicious lunch of Coronation nostalgia.
Method:
- Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.
- Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.
- Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
- Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.
- Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
- Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.
Fillet of beef Prince Albert
This dish was named in honour of Queen Victoria’s husband – hearty and definitely worth savouring for a celebratory dinner.
Method
- Heat two tablespoons of the oil in a frying pan. Fry the onion, garlic, carrots and celery for 10-12 minutes, or until softened and golden-brown. (You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish.
- Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only make an incision halfway into the meat and that you don’t cut the meat into two pieces).
- Cut the pâté into 1.5cm/½inwide strips, place them inside the pocket and drizzle with the truffle oil, if using. Close the pocket to encase the filling. Season the beef all over with sea salt and plenty of freshly ground black pepper.
- Wrap the beef in the bacon rashers and secure with kitchen string. Place a bay leaf between the bacon and string every other rasher. Set aside.
Method part 2
- Preheat the oven to 180C/350F/Gas 4.
- Heat the frying pan and add the remaining oil and brown the beef fillet in the frying pan for 10-12 minutes, or until the bacon is crisp and golden-brown. Place the beef fillet on top of the vegetables.
- Remove all but two tablespoons of fat from the frying pan and stir in the flour. Slowly add the cognac, stirring constantly. Once the mixture is boiling, add the Madeira, followed by the beef stock. Bring the liquid to a simmer then pour immediately around the beef. Cook the beef in the oven for 30-35 minutes for rare beef, or 40 minutes for medium-rare.
- Carefully remove the beef onto a chopping board, cover with a piece of foil and two tea towels. Return the casserole to the hob and simmer for 2-3 minutes, or until the liquid thickens slightly. Strain through a fine sieve into a warmed jug. Carve the beef into thick pieces.
- Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans.