FLOWER POT KITCHEN: BIG GIRLS DIET CORONATION CHICKEN WRAPS

2 Jul 2017

BIG GIRLS DIET CORONATION CHICKEN WRAPS

Finally a Gluten Free natural healthy wrap that delivers in holding my over stuffing of filling's and does not taste of egg whites! This is really simple to make, only takes a few minutes has endless variations of flavour and has held up to my heavy handed stuffing use!

I love coronation chicken, for me this is one of those magical heart warming childhood memories food, it takes me back to 1977 the Queens Silver Juiblee I remember the whole street brought out all their dinner tables and chairs, lined the street, decorated the street with Union Jack bunting, we had Union Jack hats and napkins along with a glorious spread of typically English tea sandwiches, coronation chicken, egg and cress, cuecumber, all crusts off and served in finger slices, Very British ! We all waved Union and Jack Flags and cheered, love my memories with food.

Prep time 10 minutes / Cooking time 7 minutes

Ingredients

(Serves 4)

The Wraps

8 eggs beaten

Sea salt

Black pepper

4 tbsp finely chopped parsley

1 cup finely chopped spinach

1 tsp coconut oil

Coronation Chicken

2 chicken breasts finely sliced

1 small onion finely diced

1 clove garlic finely diced

1 tbsp coconut oil

4 tbsp mayo (recipe below if you want to try)

2 tbsp finely ground curry powder

1 tbsp mango chutney

(I used our homemade plum and cardamom chutney recipe below)

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1/2 bunch fresh coriander chopped for serving

One Minute Mayo

Yes you can make your own olive oil mayonnaise in One Minute !!!

1 egg yolk

1/2 tsp white wine vinegar

1 tsp mustard

200ml+ olive oil

Sea salt

The Mayo

To make this speedy mayo, place the egg yolk and white wine vinegar in a jug, take your hand whisk and start to drizzle in the olive oil 1 tsp at a time whisking in super fast to make sure the oil is infused in the yolk, Do Not Stop Whisking as this is what causes a mayo to split in the first part, once a portion of oil is incorporated in the egg yolk it becomes stable and you can then add the rest of the oil in much larger glugs, hence One Minute Mayo! Once you have a thick mayo consistency add the mustard and season with sea salt to taste, that's it done! This will keep in the fridge in a mason jar for up to a week if it last's that long!

Coronation Mayo

Meanwhile in a bowl place the mayo, curry powder, mango chutney, or a homemade chutney, Kashmiri chilli and turmeric powder and mix well.

To Make The Coronation Chicken

Heat the coconut oil in a skillet on a medium heat and gently soften the onion and garlic to translucent, add the chicken and cook for around six minutes stiring occasionally to turn the chicken so that is cooks evenly, take off the heat and pop a lid on and leave the chicken to rest for five minutes, this will ensure you have really juicy succulent chicken. Once rested add the chicken to the coronation mayo and mix well, add the chopped fresh coriander.

While the Chicken is Resting Make the Wraps

Beat the eggs then add the salt and pepper along with the chopped spinach and parsley, heat a skillet medium and add some of the coconut oil, pour one ladel of the egg mixture in to the pan and swirl around to cover the whole pan, turn the heat down a little and leave to cook for around three minutes, slide out of the pan on to a plate and make the remaining three.

The Stuffing of the Wraps

Now your ready to stuff and serve, turn the wraps over so that the pan cooked side will take the filling, load with the mayo coriander coronation chicken filling in the centre of the wrap, then fold the left side over the centre and then the right side over the centre and that's it a gorgeous wrap stuffed with brilliant flavours and ready for you to just dive in and not even know your not having a wrap wrap!

These are great for kids lunches and family picnics and have endless possibilities for fillings.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.