Book Tour starts today! I hope to see everyone in Los Angeles, Seattle, Portland, Phoenix, San Francisco, and New York City! (And hopefully more cities in the near future) Thank you to Wondrium for sponsoring today’s video! Signup for your FREE trial to Wondrium here: ow.ly/bVui50NvlNP
Think about Minneapolis. Lots of cooking enthusiasts here. "Cooks of Crocus Hill" is our best cooking retailer. Along-side "W/Sonoma" and "Sur La Table".
@@freshPrinceOfBelfairs I find the mouthfeel of both really unpleasant so I pull them out of food unless I absolutely have to. That said power to your different stroke as a different folk. I love really traditional Indian cuisine
@@Firegen1 Last time I was served very authentic Indian food (cooked by people who had some trouble understanding me!) 2 of the several dishes did include raisins. I did not immediately notice the raisins, and I was told by my Indian born friend (who was hosting the meal) that it’s because they are pre-soaked starting the day before, to soften them. She said this way they dissolve into the sauce and sweeten it, rather than stand out as an annoying textural distinction. From now on, that’s what I’m going to do as well.
@@salyluz6535 thank you for this! I'll try it. I really want to expand my tastes as widely as I can. I have a lot of sensory things but food stuff is one I have the least issue with normally. Raisins and sultanas just happen to be two I do struggle with.
When I was a kid it NEVER had raisins or apricots in. It was just chicken and sauce with lettuce in a sandwhich which was 10/10, nothing could top it. Now it has fruit in it and it's vile.
Imagine your sibling having such a pricey, completely over the top 16th birthday party that when its your turn, the family is so broke that you don't even get a cake, just a candle in your mashed potatoes at dinner .... Thanks a LOT, George!!
@@SimuLord Well, bless George the 3rd. I don't think I would have lived as freely as I am living today if it weren't for him losing the colonies. No, they aren't well off with George of the Jungle.
Kind of what happened with my older sisters and their weddings. Screw that, I did justice of the peace and spent the money on a down payment on a house instead. And the house is paid for, and we're still living in it, while my sisters' marriages didn't even make it 2 years....
The recipe for Coronation Chicken was widely published in newspapers and magazines before the day. This was so that it could be served at the many parties throughout the UK and the Empire/Commonwealth, everyone having the opportunity to have same dish as everyone else. Britain still had meat rationing at the time.
The mayonnaise quantity makes a lot of sense if you just lump this dish into the "chicken salad" family. Which also makes a ton of sense as a luncheon.
If I may make one gentle recommendation: When making that curry sauce: don't use plain water, but use the poaching liquid from the chicken, and keep more for if you need to add to the sauce. But that poaching liquid's not done yet: use it to cook the rice!
I'm a retired Librarian who has not bought an actual book in decades. I haven't bought a cookbook since the 80's, instead using the internet when needing to look something up. I did happily buy your book! This treasure is something meant to be handled, flipping pages, reread and referred to for many years to come! Thank You for bringing the joy of real books back for me!
Lucky. I preordered it, but I didn’t realize that apparently they are publishing the book two months later in Europe for some reason so I have to wait to get it. I hate waiting. Publishing is weird.
as someone who likes coronation chicken but always felt the raisins were a little random and made it too sweet knowing they weren't in the original recipie is very vindicating.
As my Aunt is in possession of the original handwritten recipe notes for this from her aunt Rosemary, I can definitively say that it was Rosemary's creation!
@@ori-yorudan so you find it unlikely that the co-writer and culinary consultant for the cookbook wherein the original recipe first appeared wrote the recipe?
So the banquet for Elizabeth II was actually much more frugal in terms of number of guests and dishes served than the average wedding lunch in Southern Italy...
@bruderschweigen6889 because we had never seen that type of fruit before. The fruit was handed out for free too. Remember britain had food rations still.
At least from a US perspective (Boston specifically), I don't think that was quite the "let them eat cake" comment it sounds like to modern ears. At that time, lobsters were hardly expensive or posh. Rather, they were referred to as cockroaches of the sea.
We had them all the time when I was a kid, ever see the movie boy? "aww not crayfish again“ I grew up just down the road. Can't believe anyone would pay hundreds for one at a restaurant, I hate it
Max, your cookbook was delivered the day before the release date and I have read and looked through it a few times. I'm so happy you included the historical narrative with each recipe as well as a picture of the historical recipe. The list of ingredients that are not common today placed at the beginning of the book is a brilliant idea so after going through them we have a point of reference when they show up in a recipe and we can quickly flip to them. The Index at the back is very thorough. True to Max Style. Some recipes stand out as "Max's style" as well, very fun. Your cookbook is as entertaining as you are. Thank you.
@@Pygar2 I have the Kindle version. I'll check for you. Edit: Yes! Sea Biscuits (Hardtack) is included. I would have been disappointed if his most re-used clip didn't make it in.
Ah this is great! When I worked at a cafe, I came up with an accidental "secret menu item" by creating a coronation chicken panini with mozzerella and spinach which I used to have for lunch. It was pretty good and kind of worked like a tuna melt.
Your commentary break "no really that's a lot of mayo" while listing the recipe cracked me up. This looks like a great dish going into summer. Safe travels and may you have a wildly successful book tour!
@@tgbluewolf It's time for another Good Idea / Bad Idea. Good Idea: Making a picnic lunch with sun-ripened tomatoes. Bad Idea: Making a picnic lunch with sun-ripened mayonnaise.
I made this yesterday and it turned out great. It was so exotic for 1952 and so mild flavoured with only 1/2 T of apricot jam. Imagine having to skin and debone chicken breasts yourself. I was surprised at how much we enjoyed the rice salad also. It looked so pretty garnished with borage and nasturtium flowers. I wish I could post the pic here.
Darren McGrady has a lot of other dishes enjoyed by the British royal family, including the late Queen’s favourite cakes (both the chocolate biscuit cake and the chocolate birthday cake).
It is also one of the biggest effort to pay off recipes you can make. Modern versions are ridiculously simple and taste fantastic. It is fantastic and versatile. I forgo the mayo entirely and use full-fat yogurt (low-fat yogurt comes out very flat here) and tend to make it spicy AF because that is just how I like curry.
IIRC one of the earlier episodes of Ketchup with Max and Jose (the behind the scenes show basically) they showed that it is indeed an entire room of plushies lol. Of course, my memory may be failing me and that isn't correct. I'd have to go check.
I have rediscovered the dish my mom served at my Aunt’s birthday party in the 1980s! My mom called it Curried Chicken, but it didn’t taste like a Thai or Indian curry at all. My mom cut the chicken into cubes before mixing it into the sauce. She served raisins, sliced green onions, and chopped peanuts on the side as condiments . I am so excited to make the recipe! Thank you for helping me with my tasting of my family history. ❤👑🐓
The MAJOR impetus for this recipe is that there were NO cooking facilities Westminster School, that could cope with serving hot food for so many important guests. That is why a cold dish , easily prepared in advance, and transported from elsewhere had 'to do'. It wasn't the fault of Rosemary Hume that the 2nd of June 1953 was an extremely rainy and un-seasonally COLD day, one on which the guests would have most appreciated a piping hot casserole
@@_oaktree_ I've watched every single video lol the only one I recall was bread.. he has dozens of videos about Roman food for instance, I was just requesting more about ancient Egypt 🤷
I had a coronation chicken sandwich when I was in the UK, just because I wanted to try it, but now I feel like I need to give it another go. That looks amazing!
You need to look up Marguerite Patten who worked for the Ministry of Food during WW2 and created recipes for the rationing that took place. She wrote the Coronation Cookbook and I believe she had something to do with choosing this recipe for Coronation parties. She was the mother of home cooks in the UK.
I love Max's honesty! "It tastes like chicken." I had the same experience when making chicken enchiladas. The sauce was incredible, but the chicken tasted like chicken. 🐔
Off topic but as an autistic person who has a hard time processing auditory information, I would like to thank your husband (if he's still the one adding them) for the captions. They help me a lot with getting the most out of your fantastic videos!
Thank you for giving us a "Praise for Jose" comment thread haha! These subtitles are so great for lots of us, and the added effort really makes more than the sum of the parts! Other videos that use auto-subtitles are ...okay... but the combo of a great video with tailored subs is great. It's above and beyond.
Years ago I found a recipe for Coronation Turkey for leftovers. Instead of raisins or apricot puree, it contained a couple of spoonfulls of Cranberry Sauce. The mayo, red wine etc was the same, and it has been a favourite of ours ever since.
I prefer Turkey Tikka Masala, which involves chopping up any leftover turkey when you're sick of eating it cold with chips or in sandwiches or toasties or sprinkled on a pizza, and dumping a jar of tikka masala sauce over it. Eat one serving each, then either freeze the rest in case of famine or pass it on to someone who didn't get xmas dinner.
My culinary professor, a sweet old lady from Kentucky, had a signature recipe for our lunch service appetizer, Sliced “Corona Eggs” with cress. It was the flavors of the popular coronation chicken but made into a brine for pickled eggs. And it didn’t dawn on me until now why they were called “corona” eggs o:
This is the earliest I've ever gotten to one of these videos! I keep telling my mom she'd love you because she loves watching guys with your aesthetic and energy, you and her have the same birthday, and you both love history and carrot cake! Seattle is a nightmare to navigate and full of hills, good luck!
Love what you do Max. Food anthropology is my jam. I'd love to see more food history from Africa, Asia, and even southern Europe. Italian food history is fascinating and I don't know nearly enough about Greek and Spanish food history.
I received your beautiful cookbook the other day and was a little shocked at what a high quality it is, everything about it from the paper to the binding is exceptional. I am very happy with your book, you did a awesome job with it.
Thanks from tropical north Queensland, Australia, for this episode as it reminded me how much I enjoyed this recipe on my last UK journey. Usual way to order it was as a jacket potato filled with Coronation Chicken. YUMMO! Just the best comfort food on a cold and rainy day. I vouch for how tasty it is and I plan on making it for myself for King Chuckers' coronation.
I got my book in the mail the other day and I got the email my bookplate is arriving! My Bright Cellars bundle has me so excited! It's an awesome feeling seeing you grow from the tiny random channel I found to the channel you are now and being a part of this journey you're on. You've made my life brighter and I look forward to every Tuesday no matter how much it sucks because I know I've got a new Tasting History video to spirit me away to somewhere new. Thank you for being who you are and please never change how kind and funny you are. Tell Jose I said hi and thank you for all the editing and captions and the awesome ketchup with max videos!
My brother ordered your cookbook for me as an early birthday present. It is beautiful. I had been in the process of reducing my cookbook collection, but this is worth it! My collection consists mostly of cookbooks published in the late 1940s - the 1960s. (Mainly Betty Crocker) So I guess this fits in right along with them! I will have to make this some summer day.
I love that you did this recipe. I’m a Brit and the recipe my mother taught me is vastly different to this one (still no raisins, thankfully), but I think I might give this a go.
Thank you so much! I was going to make "Coronation Chicken" for the occasion and all the recipes I found had an abundance of "sweet" to them. THIS is what I remember my mother making (every spring) - and now I can as well.
Still relevant classic with a great history and with the leftovers we make sandwiches 🥰 or put it in a mixed bowl with grains, rice, pasta or potatoes plus more veggies (boiled, charred, pickled, fermented). Also loaded potato skins or baked potatoes, deviled eggs, tacos/burritos etc, salad wraps... Thank you
I received my signed copy of the Tasting History cookbook last week. I have one word... FANTASTIC!!! Am so glad that I ordered a copy. And, it has my favorite recipe of all on it... Roman asafoetida chicken! A great thanks to Max and to José. You guys do great work!!! Thank you so much! PS: I also purchased two regular copies of Tasting History so I can have one to cook with and give the other to my girlfriend. We both love you Max!
Dear Max, you are the answer to my prayer, having done a bit of research on Coronation Chicken in the lead up to King Charles's coronation. I always learn so much from you and can't wait to try your wonderful recipe. Cheers~
Sad here in the UK, though I pre-ordered the book back in October it isn't being released until June. Hope everyone is enjoying their copies. Do like a coronation chicken salad or sarnie. I like both the original version & the 1970's take with flaked almonds & raisins. Though I do leave out the coriander/cilantro as it just tastes of soap to me. Poached chicken is a much unsung dish, I often do a whole chicken in my pressure cooker, or do it gently in milk. Poached chicken is just so succulent.
I live in the US, but we had a family tea party today in honor of the coronation and made coronation chicken sandwiches, and they were universally loved. Will definitely be making again in the future :)
Congratulations on the cookbook! I will try this chicken dish. George IV was quite the dandy. Very stylish, with expensive tastes and expensive friends, and always in debt. He was estranged from his wife, Caroline of Brunswick, Princess of Wales, right from the wedding. Their daughter, Princess Charlotte of Wales, was much beloved by the people, from an early age--the Princess Diana of her time. Sadly, died tragically in childbirth before she could assume the throne.
After Princess Charlotte's tragic death the accoucheur, Sir Richard Croft, killed himself. That confinement is infamous in medical circles as a procedure with a 300% mortality rate: mother, child, and obstetrician.
I actually came up with my own coronation chicken salad recipe a few years ago. Based off of all of the recipes I looked into. And my husband LOVED it. I served it with crispy chicken skin. It was really good. So I'm definitely trying out this authentic version. I probably should have done that 1st.
Another great video! I started watching your videos on the recommendation of my cousin and have been hooked ever since. Since then, my 10 year old daughter has also grown to love watching and trying many of the recipes. Thanks so much for all the work and research you put into each of these videos!
I don't know how this ended up in my recommendations but I'm glad it did. It was fascinating and I learnt a lot. I'm English by the way. Coronation Chicken is still popular here and it often turns up at buffets and is still a popular sandwich filling. Real curries are hugely popular in the UK too. Indian restaurants and take-aways are everywhere here. Also thank you for translating your quantities from 'cups' into metric. I see so many American cooking videos talking about 'cups' which is not something we use as a measurement and they rarely put equivalents on the screen for those of us who don't live in the USA. So thanks.
"Real" curries is a strange way to put it in my opinion given British Indian curries are very different to anything you'd find in India. They're tailored towards a British palate, just like Coronation Chicken was. So they're all "real" but different kinds of curries imo. Not trying to have a go at you, just wanted to make that small point. I'm in the same boat as you, this video just appeared in my recommendations and I'm glad it did also!
@Tom Smith Your point is asinine. I'm sure the couple million central Asians in britain can put together something resembling an Indian curry; it's not all tikka masala. Try visiting a gurdwara or Krishna temple and tell me the food they serve you is "tailored toward the British palate". And coronation chicken isn't a curry, hence "real curry".
I'm not a fan of chicken breast, (even cooked properly) but I will definitely try this with dark meat as it sounds delish. And thanks for the history lesson, which as always, you present with fun and flair.
Try it with veal or venison. Do it scaloppini style, as that type of Italian dish uses thin cuts of meat (usually beef) and is served with a cream sauce.
As an aside. When Coronation chicken was made, in actuality over 7,870 tonnes(!) of the stuff was made. The British have been going at a steady pace over the past 70 years and there is now only about 8 lbs. left in the entire country. I understand they are FINALLY whipping up a new batch for the new King's Coronation! (Joke people but I always wanted to play around with a fantastic dish!)
I might have to make rice salad for thanksgiving dinner. Sounds super simple yet delicious. My mum makes onions and cucumbers in vinegar with sugar in it and it's always refreshing evening during the summer.
If you skip the onions, that sounds exactly like the cucumber salad we like to have with cold poached coley here in northern Norway in the summer. According to my grandmother, you need to use “more sour and more sweet than you think.”
@@ragnkja My maternal grandfather was the son of Norwegian immigrants. My mom would put cucumbers in vinegar and water with a few onion slices and let them soak for a day or so and she said that her dad used to do that. It's possible there was some sugar in them. I'll have to ask her how her dad did it. While it shouldn't surprise me that some of the things my mom served us have Norwegian influence, it's always interesting to hear where things came from, as my grandfather never taught his kids any Norwegian (even though he spoke it and studied it in school) and he died many years before I was born, so there's a bit of a disconnect on what came more directly from Norway and what just came via my mom growing up in Wisconsin (where a lot of Scandinavian immigrants ended up).
@@angiebee2225 My mum's side of her family comes from Scots-Irish, at least we traced it that far back and they settled in West Virginia in the US. But the recipe we got from my mum's friend who is Jewish so I'm not sure where exactly they got it from. But it's pretty delicious and refreshing to have during the summer.
@@bear_trap107 Apparently my grandfather put his cucumbers in vinegar with onions and salt. He didn't use sugar. It's interesting because I have made them with sugar and don't like it as well. I also don't care for sweet pickles, but love sour pickles. Sweet and sour isn't my favorite combination of flavors, except for sour candies, which I like best when the sour is stronger than the sweet.
when I was in Santiago de Compastela in 2005, some of the restaurants had live lampreys in fish-tanks displayed in the front windows, so customers could select the lamprey of their choice before the kitchen prepared it. Some also had tanks of live scallops, as both are/were traditional foods for pilgrims. however, the lamprey is an incredibly ugly creature, it resembles a large smooth grey slug.
I remember watching Curtis Stone on a show where he would go to the grocery store, and find some unsuspecting person, and convince them to let him buy their groceries if they let him come home with them and cook a meal in their kitchen 😂
I didn't often buy cookbooks, as I inherited a load from my Mum and Dad. But UA-cam has changed that quite a bit, it seems... Come Friday of this week (payday!), I'll be placing my Amazon order for your book Max, as I've become quite captivated by you and your channel; I'll also be getting the Dylan Hollis release (another hugely entertaining food historian)... And I'm trying to play catch-up with the cookbooks of the boys on the Sorted Food channel. You're all quite wonderful; you brighten the darkest of my days; and you teach me so many exciting new things! Thank you, Max - Be safe, you and yours. :)
Very glad to see these poaching instructions. Any time I’ve poached chicken it was like eating erasers so I chopped it up small. I’ll have to try this method!
I'm in love with your cookbook! Thank you so much for creating it and for this channel. You do so much fact checking and digging into origins and it shows :D
In the 1950’s and 60’s in England, there was a tradition of mothers giving brides a copy of the Constance Spry and Rosemary Hume cookery book on their wedding day. My mother was married in 1955 and I still use her copy (with the recipe for Coronation Chicken), as it is brilliant for everything from boiling an egg to the fanciest dishes imaginable.
That is so nice you have your mom's cookbook and use it. I have my family cookbook, The American Woman cookbook 1939. It is so "well loved" I don't use it much anymore. During pandemic I shared a savory quick bread recipe to Fb friends because yeast was hard to find.
@@melissalambert7615 I have my mom's copy, too! The wartime edition, complete with tips on rationing and how to run a household without servants. It came with me to my first apartment in 1960. My other American classic, _The Joy of Cooking,_ was a wedding gift in '65. (It's even signed by the author - mom worked for her brother.)
@@chezmoi42 How sweet! I've considered getting the wartime edition. A signed Joy - wow. That is amazing. I got one in 1982, wedding shower gift. Also found a 1943 (orig. 1931) Joy in a thrift shop.
King Charles' coronation food dish is called Coronation Quiche. He really likes eggs and cheese, so someone created a dish like that for him. It also has spinach, broad beans, and fresh tarragon. I am really looking forward to the Ceremony and celebration on May 6.
Yes that is the recipe for the coronation quiche, but there are very many more than merely one food recipe created for this coronation and it’s very many celebration meals.
That sounds pretty good, although now I have to look up broad beans (I'll do green/wax beans and black beans, but I'm not super familiar with other types)
@@SimuLord The only time a coronation is rushed is when they got the crown by conquest rather than inheritance, and that’s because of two things: they’re far less likely to be in mourning over the previous monarch, and to establish them as The Rightful Monarch as soon as possible. I was personally surprised by how _early_ the date was set, as I had expected a longer mourning period.
@@SimuLord : Coronations are not usually held during the mourning period for a monarch, nor during wintertime because historically long time periods spent outside in cold wet weather can easily lead to illness. Coronations are a celebration of becoming monarch; it is not when they actually become the monarch. The next person becomes monarch upon the death of the previous monarch, as King Charles is already the king. There’s no reason to rush, and it’s more pleasant to celebrate outdoors in good weather, therefore it’s traditional to wait for the next Spring or Summer for Coronations.
Slowly, Tenderly Poach the bird To perfection Chuck out the raisins Chuck shall take on The start of the Carolean era Taking time to build A different version of the monarchy Medium heat for the sauce Medium speed engagements The Elizabethan eras were growth times The Carolean have often have been terse This warming dish might be a good comfort
Corry chicken sandwich was a week day staple, pick it up at M&S or Marche on the way to work with a coffee. Usually had curry powder, some sultanas and on bread with butter n lettuce leaf. It was standard tea time fare and happy to see this version of it ! Coronation Chicken Salad Tea Sandwich
Wow, Max! I just opened the official recipe video for king Charles‘ III coronation Quiche and guess what: your coronation chicken recipe video ist the first one on the right hand side with THE ALGORITHM‘s proposal! You‘re the number one external coronation lunch expert 🎉😂. Congrats!
Note to self, steam a lobster, then chill on ice. Prepare coronation sauce as per video, plating into chilled ramekin. Plate lobster on bed of ice and lettuce leaves, pair with sauce ramekin, garnish with lemon, and serve it forth.
Thank you for making the original version of Coronation Chicken. I will be making this along with Queen Elizabeth’s Platinum Jubilee Trifle for King Charles’ coronation.
Thanks so much for this, Max. I've been wanting to make coronation chicken for a few years now and I'm so pleased to have the proper recipe. To celebrate the Platinum Jubilee, I made posset, which they evidently had as dessert at the coronation luncheon. This was as per Darren McGrady,'s UA-cam video, using the recipe from that luncheon. It was heavenly! I vaguely think you did a posset, but I did a quick search and couldn't find it. May be thinking of your syllabub, which I also intend to make some day.
For some reason when Max mentioned the gauntlet being thrown down, I thought the champion knight was going to duke it out with the king (and probably strategically lose) lol XD
I made this for tomorrow to watch with the coronation with my mother and sister. My mother saw the 1953 coronation and when I saw this recipe, I thought what a perfect accompaniment for tomorrow's celebrations. Delicious! Thank you.
I cut down on the amount of mayo or use greek yoghurt as a replacement, but this is the recipe I make in a a big batch and then freeze in 100g portions in vacuum bags for if we need an impromptu sandwich the next day. It unfreezes really well in a refrigerator.
In the UK, it only really crops up in sandwich fillings nowadays, maybe grandmas might knock some up for a boxing day buffet (perhaps with Turkey), but its mainly in sandwiches.
When I was working in England, you could get sandwiches in a Starbucks - some very strange sandwiches, like cucumber and corn in a shrimp mayonnaise - but, one I always got was the coronation chicken sandwich - For a massed produced sandwich, it was very good - tasted like shredded chicken with a mustard sauce - I guess that was the curry and spices in the sandwich - it was very good, not always available, but I would get it every time 🙂
@@handsoffmycactus2958 To the best of my knowledge we have nothing of the sort here in the US, so its a completely foreign pairing of ingredients we wouldn't recognize by name. We have lots of corn dishes, lots of fish or shrimp dishes, but rarely a corn and shrimp dish (if we do its of Spanish origin).
When I make fried rice, my secret ingredient is adding rice wine to the cooking chicken along with the other ingredients I use to make the sauce (soy sauce, rice wine, sesame oil, five spice, some chili powder, garlic and ginger, and sometimes I'll throw in other spices for fun). It makes it so tender. So I wouldn't be surprised if your poached chicken turned out so well because you're cooking it in wine.
My Grandmum and mum have been making this for years. We all love the queen and my mum and I have had the recipe handed down from my grandmum. I never realized she took her inspiration from this dish until this video. Thanks Max.
Oh thank god, when you said I had to poach a chicken I was afraid I'd have to go to the neighbors back yard.😏 "No ma'am, I haven't seen your hen. I'm sure she's just wandering around."
Max, I think you can you use the poaching liquid to cook the rice for the salad. If the carrot still had a bite to it, it could be chopped up, tossed melted butter and added to the rice salad as well. The cucumbers should probably be omitted in that case, and coriander or parsley should be the herb of choice to toss in and for ganish.
Book Tour starts today! I hope to see everyone in Los Angeles, Seattle, Portland, Phoenix, San Francisco, and New York City! (And hopefully more cities in the near future)
Thank you to Wondrium for sponsoring today’s video! Signup for your FREE trial to Wondrium here: ow.ly/bVui50NvlNP
Wish you the best of luck out there max!
Think about Minneapolis. Lots of cooking enthusiasts here. "Cooks of Crocus Hill" is our best cooking retailer. Along-side "W/Sonoma" and "Sur La Table".
Would it be better to sous vide the 1st step?
@@gamedude412 maybe, but it wouldn’t be invented for another 20 years.
The Double Down reference makes me wonder if Max is a KingCobraJFS fan. If you know, you know lol
The fact that raisins weren't in the original version just sold that meal to me more
I love old school English style curry with sultanas.
@@freshPrinceOfBelfairs I find the mouthfeel of both really unpleasant so I pull them out of food unless I absolutely have to. That said power to your different stroke as a different folk.
I love really traditional Indian cuisine
@@Firegen1 Last time I was served very authentic Indian food (cooked by people who had some trouble understanding me!) 2 of the several dishes did include raisins. I did not immediately notice the raisins, and I was told by my Indian born friend (who was hosting the meal) that it’s because they are pre-soaked starting the day before, to soften them. She said this way they dissolve into the sauce and sweeten it, rather than stand out as an annoying textural distinction. From now on, that’s what I’m going to do as well.
@@salyluz6535 thank you for this! I'll try it. I really want to expand my tastes as widely as I can. I have a lot of sensory things but food stuff is one I have the least issue with normally. Raisins and sultanas just happen to be two I do struggle with.
When I was a kid it NEVER had raisins or apricots in. It was just chicken and sauce with lettuce in a sandwhich which was 10/10, nothing could top it. Now it has fruit in it and it's vile.
Imagine your sibling having such a pricey, completely over the top 16th birthday party that when its your turn, the family is so broke that you don't even get a cake, just a candle in your mashed potatoes at dinner ....
Thanks a LOT, George!!
@@SimuLord Well, bless George the 3rd. I don't think I would have lived as freely as I am living today if it weren't for him losing the colonies. No, they aren't well off with George of the Jungle.
To be fair, William IV was a lot more frugal than his brother so wasn't too fussed that his coronation had to be downsized.
Kind of what happened with my older sisters and their weddings. Screw that, I did justice of the peace and spent the money on a down payment on a house instead. And the house is paid for, and we're still living in it, while my sisters' marriages didn't even make it 2 years....
@@katarh Ah, the benefits of not going broke for the sake of a one-day princess fantasy.
🤣
"Common herbs include Rosemary, Parsley, Sage, Thyme..."
Hell yeah, Coronation chicken *is* going to Scarborough Fair!
That’s a long way from Westminster. A coronation parade won’t cut it-they’ll need a Royal Progress.
I was actually disappointed that he didn't break into the song following that line!
@@eledatowle8767
Me too!
@Eleda Towle same!
I was thinking the same thing
The recipe for Coronation Chicken was widely published in newspapers and magazines before the day. This was so that it could be served at the many parties throughout the UK and the Empire/Commonwealth, everyone having the opportunity to have same dish as everyone else. Britain still had meat rationing at the time.
It’s definitely a ration-legacy British cooking move, ushering in your queen with the meat that tastes like anything
The mayonnaise quantity makes a lot of sense if you just lump this dish into the "chicken salad" family. Which also makes a ton of sense as a luncheon.
Brilliant observation!
If I may make one gentle recommendation: When making that curry sauce: don't use plain water, but use the poaching liquid from the chicken, and keep more for if you need to add to the sauce. But that poaching liquid's not done yet: use it to cook the rice!
YES!!! 💙❤️
Wow! Good tip.
Galaxy brain
Good tip! Sometimes the best part of chicken is the liquid it was cooked in.
Thank you for the advice!
I'm a retired Librarian who has not bought an actual book in decades. I haven't bought a cookbook since the 80's, instead using the internet when needing to look something up. I did happily buy your book! This treasure is something meant to be handled, flipping pages, reread and referred to for many years to come! Thank You for bringing the joy of real books back for me!
Lucky. I preordered it, but I didn’t realize that apparently they are publishing the book two months later in Europe for some reason so I have to wait to get it. I hate waiting. Publishing is weird.
I'm a retired librarian too! And I love his book and agree it needs to be held. It's already a standout among my 300+ cookbooks.
Please consider Mr. and Mrs. Vincent Price's cookbook.
this makes me want to cry you’re so lovely
I just got the book, too, I'm planning on making Parthian Chicken for me and my dad on father's day.
as someone who likes coronation chicken but always felt the raisins were a little random and made it too sweet knowing they weren't in the original recipie is very vindicating.
Emma, you're not crazy. You were right all along.
@@atlasnetwork7855 Lmao, rasins are in plenty of middle east and Indian subcontinent curries and rice dishes. You're just picky.
@@atlasnetwork7855 As someone with a Persian girlfriend... lol.
@@atlasnetwork7855 Nor in any other dish.
@@joebenzz Nah, broccoli slaw with bacon almond slivers and raisins is awesome. Just like chicken salad with cranberry raisins.
As my Aunt is in possession of the original handwritten recipe notes for this from her aunt Rosemary, I can definitively say that it was Rosemary's creation!
Wow!
Amazing!!
@@ori-yorudan so you find it unlikely that the co-writer and culinary consultant for the cookbook wherein the original recipe first appeared wrote the recipe?
but he said in the video she had her students work on it so its still not her creation, not alone anyway
You could say it was....
Rosemary's Baby?
Hyuk hyuk.
So the banquet for Elizabeth II was actually much more frugal in terms of number of guests and dishes served than the average wedding lunch in Southern Italy...
Fairly frugal yes, on purpose. The UK still had rationing in place in 1953 as they'd not long finished their great 40s tour of Southern Italy.
Oh yes. Even in the 50s we'd rush down to the docks to watch bananas and oranges unload from cargo ships.
@@juliawigger9796I can't tell if you're joking or not? Why would you do that? Lol
@bruderschweigen6889 because we had never seen that type of fruit before. The fruit was handed out for free too. Remember britain had food rations still.
“Be sure to make some extra sauce for all those iced lobsters you just happen to have lying around!” That line took me out! 😂😂😂
Of course they'll be lying around! They're hardly going to be scuttling about the house terrorising the cat if they're on ice.
Everyone has a few lobsters lying around ready to be eaten up, don't they.
Lidl sell frozen lobsters sometimes so even we plebs can enjoy the good life 😛😛
At least from a US perspective (Boston specifically), I don't think that was quite the "let them eat cake" comment it sounds like to modern ears. At that time, lobsters were hardly expensive or posh. Rather, they were referred to as cockroaches of the sea.
We had them all the time when I was a kid, ever see the movie boy? "aww not crayfish again“ I grew up just down the road. Can't believe anyone would pay hundreds for one at a restaurant, I hate it
Max, your cookbook was delivered the day before the release date and I have read and looked through it a few times. I'm so happy you included the historical narrative with each recipe as well as a picture of the historical recipe. The list of ingredients that are not common today placed at the beginning of the book is a brilliant idea so after going through them we have a point of reference when they show up in a recipe and we can quickly flip to them. The Index at the back is very thorough. True to Max Style. Some recipes stand out as "Max's style" as well, very fun. Your cookbook is as entertaining as you are. Thank you.
Is Hardtack (CLACK CLACK!) in it?
@@Pygar2 I have the Kindle version. I'll check for you. Edit: Yes! Sea Biscuits (Hardtack) is included. I would have been disappointed if his most re-used clip didn't make it in.
@@angiebee2225 Thanks!
@@Pygar2 That's exactly what I was going to ask. You beat me to it.
@@Pygar2 - yes it is, on pgs 110-111 in the hardcover version.
Ah this is great! When I worked at a cafe, I came up with an accidental "secret menu item" by creating a coronation chicken panini with mozzerella and spinach which I used to have for lunch. It was pretty good and kind of worked like a tuna melt.
Oooh. Would love to try that!
That does sound good.
Sounds bloody delicious!
😋
OK that sounds gd delicious.
Your commentary break "no really that's a lot of mayo" while listing the recipe cracked me up. This looks like a great dish going into summer. Safe travels and may you have a wildly successful book tour!
It's great for picnic sandwiches!
@@Beedo_Sookcool This is exactly what I was thinking for a picnic or afternoon tea.
@@Beedo_SookcoolJust make sure all that mayo is chilled!
@@tgbluewolf It's time for another Good Idea / Bad Idea.
Good Idea: Making a picnic lunch with sun-ripened tomatoes.
Bad Idea: Making a picnic lunch with sun-ripened mayonnaise.
He looks so judgemental of that mayo.
I made this yesterday and it turned out great. It was so exotic for 1952 and so mild flavoured with only 1/2 T of apricot jam. Imagine having to skin and debone chicken breasts yourself. I was surprised at how much we enjoyed the rice salad also. It looked so pretty garnished with borage and nasturtium flowers. I wish I could post the pic here.
It would be worth making this just so I could literally say I've eaten chicken fit for a Queen. 👸
Darren McGrady has a lot of other dishes enjoyed by the British royal family, including the late Queen’s favourite cakes (both the chocolate biscuit cake and the chocolate birthday cake).
I have made this and the dish IS FUCKING BANGING
It is also one of the biggest effort to pay off recipes you can make. Modern versions are ridiculously simple and taste fantastic. It is fantastic and versatile. I forgo the mayo entirely and use full-fat yogurt (low-fat yogurt comes out very flat here) and tend to make it spicy AF because that is just how I like curry.
Nice reply!
anything can be fit for a royal, it just depends on how much you love or hate them /jk
I’m convinced that this man has an entire room full of Pokémon plushies and I’m here for it!
At least a large wardrobe full haha
I believe that they are not Max's but Jose's.
IIRC one of the earlier episodes of Ketchup with Max and Jose (the behind the scenes show basically) they showed that it is indeed an entire room of plushies lol. Of course, my memory may be failing me and that isn't correct. I'd have to go check.
@@PiousMoltar and if you see that outfits, I'm sure the pokemon plushies each have decent-sized wardrobe of clothes in their size
@@silverwolfe3636 I think there was a tweet with the plushies after they moved, too, but I'm not sure..
Max comin’ in clutch to get me through Tuesday
OMG yes! I've been waiting for Max's YT to drop all morning 😊 And it's one I'll actually try this summer. 🎉
real talk
Don't you mean coming in Cluck?
4 individual peppercorns and 1 ¾ cups mayonnaise is a pretty good description of English cuisine.
I have rediscovered the dish my mom served at my Aunt’s birthday party in the 1980s! My mom called it Curried Chicken, but it didn’t taste like a Thai or Indian curry at all. My mom cut the chicken into cubes before mixing it into the sauce. She served raisins, sliced green onions, and chopped peanuts on the side as condiments . I am so excited to make the recipe! Thank you for helping me with my tasting of my family history. ❤👑🐓
Planning on rock climbing in Scotland on the kings coronation. You've reminded me to pack a coronation chicken sandwich for the lunch.
The MAJOR impetus for this recipe is that there were NO cooking facilities Westminster School, that could cope with serving hot food for so many important guests. That is why a cold dish , easily prepared in advance, and transported from elsewhere had 'to do'.
It wasn't the fault of Rosemary Hume that the 2nd of June 1953 was an extremely rainy and un-seasonally COLD day, one on which the guests would have most appreciated a piping hot casserole
I eat hot and cold food regardless of weather. It really doesn’t matter.
@@handsoffmycactus2958That’s super interesting.
Some shall find it otherwise.....
I'd love to see a series about ancient Egypt! I find it so interesting, especially learning about what day to day life was like.
Ancient Egyptian beer! It's absolutely unrecognisable and I've always wanted to try it.
@@_oaktree_ I've watched every single video lol the only one I recall was bread.. he has dozens of videos about Roman food for instance, I was just requesting more about ancient Egypt 🤷
He made tomb bread, yes. He also made pharaohs chicken and something called tiger nut cake.
I really don't understand why people are annoyed or defensive about my request lol I just wanna watch some tasting history!
I would be interested to see maybe a goat cheese dish. The Ancient Egyptians used the reeds to make goat milk cottage cheese.
I had a coronation chicken sandwich when I was in the UK, just because I wanted to try it, but now I feel like I need to give it another go. That looks amazing!
You need to look up Marguerite Patten who worked for the Ministry of Food during WW2 and created recipes for the rationing that took place. She wrote the Coronation Cookbook and I believe she had something to do with choosing this recipe for Coronation parties. She was the mother of home cooks in the UK.
I love Max's honesty! "It tastes like chicken." I had the same experience when making chicken enchiladas. The sauce was incredible, but the chicken tasted like chicken. 🐔
The chicken is nothing but a vehicle for the sauce.
@@RichWoods23 Then chicken is an all-terrain vehicle. 🤣
Try crab, shrimp, or lobster enchiladas. Pretty tasty.
@@RichWoods23 Yup. Just there to add some meaty substance to it.
Why doesn’t chicken breast have any flavor anymore? 🤷🏼♀️
Man I love how much research you do in each video! I’m sure these ladies are smiling down on you knowing you took the time to give them recognition.
Off topic but as an autistic person who has a hard time processing auditory information, I would like to thank your husband (if he's still the one adding them) for the captions. They help me a lot with getting the most out of your fantastic videos!
Yay for Jose! 😄
As a hard of hearing person, I’m also grateful. Thanks for the inclusion, Jose and Max!
Me too, It makes a huge difference!
Thank you for giving us a "Praise for Jose" comment thread haha! These subtitles are so great for lots of us, and the added effort really makes more than the sum of the parts! Other videos that use auto-subtitles are ...okay... but the combo of a great video with tailored subs is great. It's above and beyond.
And the subs match what's being said exactly, so you don't have to mash the comma button every ten seconds! A miracle of modern subtitle engineering!
Years ago I found a recipe for Coronation Turkey for leftovers. Instead of raisins or apricot puree, it contained a couple of spoonfulls of Cranberry Sauce. The mayo, red wine etc was the same, and it has been a favourite of ours ever since.
I prefer Turkey Tikka Masala, which involves chopping up any leftover turkey when you're sick of eating it cold with chips or in sandwiches or toasties or sprinkled on a pizza, and dumping a jar of tikka masala sauce over it. Eat one serving each, then either freeze the rest in case of famine or pass it on to someone who didn't get xmas dinner.
My culinary professor, a sweet old lady from Kentucky, had a signature recipe for our lunch service appetizer, Sliced “Corona Eggs” with cress. It was the flavors of the popular coronation chicken but made into a brine for pickled eggs. And it didn’t dawn on me until now why they were called “corona” eggs o:
Considering the times we live in, "Coronation Curried Eggs" seems a decent change. 😅
It gives me great glee when Max really, really likes a dish. His reactions are fantastic.
This is the earliest I've ever gotten to one of these videos! I keep telling my mom she'd love you because she loves watching guys with your aesthetic and energy, you and her have the same birthday, and you both love history and carrot cake! Seattle is a nightmare to navigate and full of hills, good luck!
Love what you do Max. Food anthropology is my jam. I'd love to see more food history from Africa, Asia, and even southern Europe. Italian food history is fascinating and I don't know nearly enough about Greek and Spanish food history.
My jam too! I love history through food or food through history. I think the two are so interrelated.
Thank you for making the diverse point. Lots of African and Asian dishes to try.
Definitely look at his past videos on his channel, he covers a variety of cuisines!
I received your beautiful cookbook the other day and was a little shocked at what a high quality it is, everything about it from the paper to the binding is exceptional. I am very happy with your book, you did a awesome job with it.
Thanks from tropical north Queensland, Australia, for this episode as it reminded me how much I enjoyed this recipe on my last UK journey.
Usual way to order it was as a jacket potato filled with Coronation Chicken.
YUMMO! Just the best comfort food on a cold and rainy day.
I vouch for how tasty it is and I plan on making it for myself for King Chuckers' coronation.
Just received the "Tasting History" cookbook. Great addition to my line-up. Thanks Max! Kudos.
I got my book in the mail the other day and I got the email my bookplate is arriving! My Bright Cellars bundle has me so excited! It's an awesome feeling seeing you grow from the tiny random channel I found to the channel you are now and being a part of this journey you're on. You've made my life brighter and I look forward to every Tuesday no matter how much it sucks because I know I've got a new Tasting History video to spirit me away to somewhere new. Thank you for being who you are and please never change how kind and funny you are. Tell Jose I said hi and thank you for all the editing and captions and the awesome ketchup with max videos!
My brother ordered your cookbook for me as an early birthday present. It is beautiful. I had been in the process of reducing my cookbook collection, but this is worth it! My collection consists mostly of cookbooks published in the late 1940s - the 1960s. (Mainly Betty Crocker) So I guess this fits in right along with them! I will have to make this some summer day.
I love that you did this recipe. I’m a Brit and the recipe my mother taught me is vastly different to this one (still no raisins, thankfully), but I think I might give this a go.
Are you making a bouquet garni…Parsley, sage, rosemary, and thyme…can’t got wrong with those, plus you get to sing it as you put them together!
Are you, by any chance, going to Scarborough Fair?
Remember me to one who lives there
@@ThinWhiteAxe: He once was a fair love of mine! 💓
I started to do just that when I read your comment. Although I am a terrible singer.^^
@@ragnkja Not going there again; Whitby is superior, and the streets are swept. Unlike Scarbados, where I picked up a four inch screw in a tyre.
Thank you so much! I was going to make "Coronation Chicken" for the occasion and all the recipes I found had an abundance of "sweet" to them. THIS is what I remember my mother making (every spring) - and now I can as well.
Still relevant classic with a great history and with the leftovers we make sandwiches 🥰 or put it in a mixed bowl with grains, rice, pasta or potatoes plus more veggies (boiled, charred, pickled, fermented). Also loaded potato skins or baked potatoes, deviled eggs, tacos/burritos etc, salad wraps... Thank you
Curried chicken salad-without cashews?! 😢
@@katebowers8107 never cashews! Sometimes flaked almonds
My grandmother made this all the time growing up. Its such a wonderful dish and its so natural to my life.
I received my signed copy of the Tasting History cookbook last week. I have one word... FANTASTIC!!! Am so glad that I ordered a copy. And, it has my favorite recipe of all on it... Roman asafoetida chicken! A great thanks to Max and to José. You guys do great work!!! Thank you so much!
PS: I also purchased two regular copies of Tasting History so I can have one to cook with and give the other to my girlfriend. We both love you Max!
So glad you mentioned Darren McGrady! He's amazing with food, as are you! You both are 2 of my 3 favorite cooking/food channels.
Who is your third channel?
Chef Jean-Pierre?
Jamie Oliver?
Julia Chives?
Check out Emmy Made if you have not!
Dear Max, you are the answer to my prayer, having done a bit of research on Coronation Chicken in the lead up to King Charles's coronation. I always learn so much from you and can't wait to try your wonderful recipe. Cheers~
Sad here in the UK, though I pre-ordered the book back in October it isn't being released until June. Hope everyone is enjoying their copies.
Do like a coronation chicken salad or sarnie. I like both the original version & the 1970's take with flaked almonds & raisins. Though I do leave out the coriander/cilantro as it just tastes of soap to me. Poached chicken is a much unsung dish, I often do a whole chicken in my pressure cooker, or do it gently in milk. Poached chicken is just so succulent.
Add the almonds, ditch the raisins.
I live in the US, but we had a family tea party today in honor of the coronation and made coronation chicken sandwiches, and they were universally loved. Will definitely be making again in the future :)
Just hearing those ingredients, makes you realise that the UK was still struggling at the ends of WW2 rationing.
Congratulations on the cookbook! I will try this chicken dish.
George IV was quite the dandy. Very stylish, with expensive tastes and expensive friends, and always in debt. He was estranged from his wife, Caroline of Brunswick, Princess of Wales, right from the wedding. Their daughter, Princess Charlotte of Wales, was much beloved by the people, from an early age--the Princess Diana of her time. Sadly, died tragically in childbirth before she could assume the throne.
After Princess Charlotte's tragic death the accoucheur, Sir Richard Croft, killed himself. That confinement is infamous in medical circles as a procedure with a 300% mortality rate: mother, child, and obstetrician.
Princess Charlotte s husband was King Leopold of Belgium whose nephew Prince Albert later became Queen Victoria s husband.
while traveling in Scotland in 2017, my favourite thing to get was Coronation Chicken Baked Potato. I've been wanting to recreate it at home so much!
Actually sounds really good! I might make coronation chicken baked sweet potato!
I actually came up with my own coronation chicken salad recipe a few years ago. Based off of all of the recipes I looked into. And my husband LOVED it. I served it with crispy chicken skin. It was really good. So I'm definitely trying out this authentic version. I probably should have done that 1st.
If you still happen to have the recipe, I'd love if you shared it!
Your cookbook arrived last week and it's just beautiful! Wonderfully written, with gorgeous photos! I hope you have a grand time on your tour.
"Coronation chicken" have the same vibe as "funeral potatoes" and I'm all here for it
Another great video! I started watching your videos on the recommendation of my cousin and have been hooked ever since. Since then, my 10 year old daughter has also grown to love watching and trying many of the recipes. Thanks so much for all the work and research you put into each of these videos!
I don't know how this ended up in my recommendations but I'm glad it did. It was fascinating and I learnt a lot. I'm English by the way. Coronation Chicken is still popular here and it often turns up at buffets and is still a popular sandwich filling. Real curries are hugely popular in the UK too. Indian restaurants and take-aways are everywhere here.
Also thank you for translating your quantities from 'cups' into metric. I see so many American cooking videos talking about 'cups' which is not something we use as a measurement and they rarely put equivalents on the screen for those of us who don't live in the USA. So thanks.
"Real" curries is a strange way to put it in my opinion given British Indian curries are very different to anything you'd find in India. They're tailored towards a British palate, just like Coronation Chicken was. So they're all "real" but different kinds of curries imo.
Not trying to have a go at you, just wanted to make that small point. I'm in the same boat as you, this video just appeared in my recommendations and I'm glad it did also!
😊
@Tom Smith
Your point is asinine. I'm sure the couple million central Asians in britain can put together something resembling an Indian curry; it's not all tikka masala. Try visiting a gurdwara or Krishna temple and tell me the food they serve you is "tailored toward the British palate".
And coronation chicken isn't a curry, hence "real curry".
I'm not a fan of chicken breast, (even cooked properly) but I will definitely try this with dark meat as it sounds delish. And thanks for the history lesson, which as always, you present with fun and flair.
Might be a bit greasy with mayo...
If you preffer turkey to chicken you can try with that too :)
@@freshPrinceOfBelfairsYou could substitute Greek yoghurt.
Try it with veal or venison. Do it scaloppini style, as that type of Italian dish uses thin cuts of meat (usually beef) and is served with a cream sauce.
I usually make our Super-Deluxe Coronation Chicken with curry-spiced drumsticks and thighs that I cooked the night before. Bloody amazing!
As an aside. When Coronation chicken was made, in actuality over 7,870 tonnes(!) of the stuff was made. The British have been going at a steady pace over the past 70 years and there is now only about 8 lbs. left in the entire country. I understand they are FINALLY whipping up a new batch for the new King's Coronation! (Joke people but I always wanted to play around with a fantastic dish!)
PLEASE do the dishes that were at Elizabeth II's coronation - it would a great series.
NO
@@markv4453 Yes
yes
I might have to make rice salad for thanksgiving dinner. Sounds super simple yet delicious. My mum makes onions and cucumbers in vinegar with sugar in it and it's always refreshing evening during the summer.
If you skip the onions, that sounds exactly like the cucumber salad we like to have with cold poached coley here in northern Norway in the summer. According to my grandmother, you need to use “more sour and more sweet than you think.”
@@ragnkja My maternal grandfather was the son of Norwegian immigrants. My mom would put cucumbers in vinegar and water with a few onion slices and let them soak for a day or so and she said that her dad used to do that. It's possible there was some sugar in them. I'll have to ask her how her dad did it. While it shouldn't surprise me that some of the things my mom served us have Norwegian influence, it's always interesting to hear where things came from, as my grandfather never taught his kids any Norwegian (even though he spoke it and studied it in school) and he died many years before I was born, so there's a bit of a disconnect on what came more directly from Norway and what just came via my mom growing up in Wisconsin (where a lot of Scandinavian immigrants ended up).
I have never liked wet bread, so I always stuffed my birds with a rice pilaf. It makes a lovely accompaniment.
@@angiebee2225 My mum's side of her family comes from Scots-Irish, at least we traced it that far back and they settled in West Virginia in the US. But the recipe we got from my mum's friend who is Jewish so I'm not sure where exactly they got it from. But it's pretty delicious and refreshing to have during the summer.
@@bear_trap107 Apparently my grandfather put his cucumbers in vinegar with onions and salt. He didn't use sugar. It's interesting because I have made them with sugar and don't like it as well. I also don't care for sweet pickles, but love sour pickles. Sweet and sour isn't my favorite combination of flavors, except for sour candies, which I like best when the sour is stronger than the sweet.
If you’re doing coronation food, you should do Lamprey eel pie. There’s tons of history and tradition there (but perhaps not as easy on the pallet).
Lamprey have become super rare in Europe, I don't think they are legal to catch/eat.
@@waynebimmel6784 yeah I heard they were going to have to import it from Massachusetts or somewhere if Charles is going to carry on the tradition.
Lampreys are most effective when served to the monarch in a surfeit.
when I was in Santiago de Compastela in 2005, some of the restaurants had live lampreys in fish-tanks displayed in the front windows, so customers could select the lamprey of their choice before the kitchen prepared it. Some also had tanks of live scallops, as both are/were traditional foods for pilgrims. however, the lamprey is an incredibly ugly creature, it resembles a large smooth grey slug.
If that's anything as good as the way the Japanese prepare all types of eel I bet it's amazing 🤤
Max, I teared up reading your dedication to José, y’all are adorable
Congrats on the book and the tour! Y’all deserve the success! 🎉
I remember watching Curtis Stone on a show where he would go to the grocery store, and find some unsuspecting person, and convince them to let him buy their groceries if they let him come home with them and cook a meal in their kitchen 😂
Oh wow, I forgot all about that!
I didn't often buy cookbooks, as I inherited a load from my Mum and Dad. But UA-cam has changed that quite a bit, it seems... Come Friday of this week (payday!), I'll be placing my Amazon order for your book Max, as I've become quite captivated by you and your channel; I'll also be getting the Dylan Hollis release (another hugely entertaining food historian)... And I'm trying to play catch-up with the cookbooks of the boys on the Sorted Food channel.
You're all quite wonderful; you brighten the darkest of my days; and you teach me so many exciting new things!
Thank you, Max - Be safe, you and yours. :)
Very glad to see these poaching instructions. Any time I’ve poached chicken it was like eating erasers so I chopped it up small. I’ll have to try this method!
"Eating erasers." Love your description!
I'm in love with your cookbook! Thank you so much for creating it and for this channel. You do so much fact checking and digging into origins and it shows :D
Oh man, I love Coronation chicken, but I've only ever had the modern version. This sounds like something I have to try.
Hey! Nice to see you here!
In the 1950’s and 60’s in England, there was a tradition of mothers giving brides a copy of the Constance Spry and Rosemary Hume cookery book on their wedding day. My mother was married in 1955 and I still use her copy (with the recipe for Coronation Chicken), as it is brilliant for everything from boiling an egg to the fanciest dishes imaginable.
That is so nice you have your mom's cookbook and use it. I have my family cookbook, The American Woman cookbook 1939. It is so "well loved" I don't use it much anymore. During pandemic I shared a savory quick bread recipe to Fb friends because yeast was hard to find.
@@melissalambert7615 I have my mom's copy, too! The wartime edition, complete with tips on rationing and how to run a household without servants. It came with me to my first apartment in 1960. My other American classic, _The Joy of Cooking,_ was a wedding gift in '65. (It's even signed by the author - mom worked for her brother.)
@@chezmoi42 How sweet! I've considered getting the wartime edition. A signed Joy - wow. That is amazing. I got one in 1982, wedding shower gift. Also found a 1943 (orig. 1931) Joy in a thrift shop.
King Charles' coronation food dish is called Coronation Quiche. He really likes eggs and cheese, so someone created a dish like that for him. It also has spinach, broad beans, and fresh tarragon. I am really looking forward to the Ceremony and celebration on May 6.
Yes that is the recipe for the coronation quiche, but there are very many more than merely one food recipe created for this coronation and it’s very many celebration meals.
That sounds pretty good, although now I have to look up broad beans (I'll do green/wax beans and black beans, but I'm not super familiar with other types)
@@SimuLord
The only time a coronation is rushed is when they got the crown by conquest rather than inheritance, and that’s because of two things: they’re far less likely to be in mourning over the previous monarch, and to establish them as The Rightful Monarch as soon as possible. I was personally surprised by how _early_ the date was set, as I had expected a longer mourning period.
@@SimuLord
Btw, it’s “crowned”, not “coronated”.
@@SimuLord : Coronations are not usually held during the mourning period for a monarch, nor during wintertime because historically long time periods spent outside in cold wet weather can easily lead to illness. Coronations are a celebration of becoming monarch; it is not when they actually become the monarch. The next person becomes monarch upon the death of the previous monarch, as King Charles is already the king. There’s no reason to rush, and it’s more pleasant to celebrate outdoors in good weather, therefore it’s traditional to wait for the next Spring or Summer for Coronations.
"go ahead and whip more than 3 TB worth"
Solid advice. I mean, have you ever been sad to have a little extra whipped cream, really?
Slowly,
Tenderly
Poach the bird
To perfection
Chuck out the raisins
Chuck shall take on
The start of the Carolean era
Taking time to build
A different version of the monarchy
Medium heat for the sauce
Medium speed engagements
The Elizabethan eras were growth times
The Carolean have often have been terse
This warming dish might be a good comfort
Queen reigned so long her Coronation Dunner is ancient history to some.
This actually sounds super good - I think this may be the first recipe I try instead of just marvel at!
Corry chicken sandwich was a week day staple, pick it up at M&S or Marche on the way to work with a coffee.
Usually had curry powder, some sultanas and on bread with butter n lettuce leaf. It was standard tea time fare and happy to see this version of it !
Coronation Chicken Salad Tea Sandwich
Made your medieval deviled eggs the other day, my neighbours really loved them. Will try this one out for sure!
I did them but made them into Scotch eggs. It was a very tasty turn on regular the regular recipe.
Wow, Max! I just opened the official recipe video for king Charles‘ III coronation Quiche and guess what: your coronation chicken recipe video ist the first one on the right hand side with THE ALGORITHM‘s proposal! You‘re the number one external coronation lunch expert 🎉😂. Congrats!
Probably a nice filling meal for a hot summer day. Especially since most of the prep can probably done whenever you have time.
Note to self, steam a lobster, then chill on ice. Prepare coronation sauce as per video, plating into chilled ramekin. Plate lobster on bed of ice and lettuce leaves, pair with sauce ramekin, garnish with lemon, and serve it forth.
Thank you for making the original version of Coronation Chicken. I will be making this along with Queen Elizabeth’s Platinum Jubilee Trifle for King Charles’ coronation.
Thanks so much for this, Max. I've been wanting to make coronation chicken for a few years now and I'm so pleased to have the proper recipe. To celebrate the Platinum Jubilee, I made posset, which they evidently had as dessert at the coronation luncheon. This was as per Darren McGrady,'s UA-cam video, using the recipe from that luncheon. It was heavenly! I vaguely think you did a posset, but I did a quick search and couldn't find it. May be thinking of your syllabub, which I also intend to make some day.
If Max wasn't the one to make a posset do you by chance watch John Townsend? I'm almost positive I watched him make a posset.
yum posset is so good
@@Shayna11NM I do watch and enjoy him - good suggestion, thanks.
For some reason when Max mentioned the gauntlet being thrown down, I thought the champion knight was going to duke it out with the king (and probably strategically lose) lol XD
That would be really cool! Bring it back dammit, we need a duel between the king and the champion lol
@@jamiengo2343 ASAP
I was so excited to receive my book, and it's so much fancier with your signature Max! Thank you!
I made this for tomorrow to watch with the coronation with my mother and sister. My mother saw the 1953 coronation and when I saw this recipe, I thought what a perfect accompaniment for tomorrow's celebrations. Delicious! Thank you.
Got the cook book today! Definitely the best of the wedding gifts we received.
I cut down on the amount of mayo or use greek yoghurt as a replacement, but this is the recipe I make in a a big batch and then freeze in 100g portions in vacuum bags for if we need an impromptu sandwich the next day. It unfreezes really well in a refrigerator.
You know you're getting old when something that happened only 25 years before you were born is on a history show!
Consider how quickly things become collectables nowadays!
Imagine how you would feel if you were already on planet earth when it happened, LOL! 😂
In the UK, it only really crops up in sandwich fillings nowadays, maybe grandmas might knock some up for a boxing day buffet (perhaps with Turkey), but its mainly in sandwiches.
I’m celebrating the coronation. You should never care less if it causes you to miss out on a celebration. Thanks for this delicious history lesson.
When I was working in England, you could get sandwiches in a Starbucks - some very strange sandwiches, like cucumber and corn in a shrimp mayonnaise - but, one I always got was the coronation chicken sandwich -
For a massed produced sandwich, it was very good - tasted like shredded chicken with a mustard sauce - I guess that was the curry and spices in the sandwich - it was very good, not always available, but I would get it every time 🙂
That shrimp one was a surprisingly good sandwich though!
You mean prawn cocktail salad or something, what a strange description you gave
@@handsoffmycactus2958 To the best of my knowledge we have nothing of the sort here in the US, so its a completely foreign pairing of ingredients we wouldn't recognize by name. We have lots of corn dishes, lots of fish or shrimp dishes, but rarely a corn and shrimp dish (if we do its of Spanish origin).
But did they serve any steamed hams at that unforgettable luncheon?
I got that reference all too well and I love it.
You're an odd fellow - but you steam a good ham.
King Charles III and Queen Elizabeth have the absence of The Spice Girls in common.
I got my copy today, reading the history portions the inner monolog is in your voice and meter. Fantastic
20th century Tasting History is a welcome refreshment.
When I make fried rice, my secret ingredient is adding rice wine to the cooking chicken along with the other ingredients I use to make the sauce (soy sauce, rice wine, sesame oil, five spice, some chili powder, garlic and ginger, and sometimes I'll throw in other spices for fun). It makes it so tender. So I wouldn't be surprised if your poached chicken turned out so well because you're cooking it in wine.
My Grandmum and mum have been making this for years. We all love the queen and my mum and I have had the recipe handed down from my grandmum. I never realized she took her inspiration from this dish until this video. Thanks Max.
Oh thank god, when you said I had to poach a chicken I was afraid I'd have to go to the neighbors back yard.😏 "No ma'am, I haven't seen your hen. I'm sure she's just wandering around."
😂
Thanks! So punny! 🤣😂
I did not have any red wine (despite having every other ingredient); so I improvised with drambuie mixed with vimto -- which surprisingly worked
Max, I think you can you use the poaching liquid to cook the rice for the salad. If the carrot still had a bite to it, it could be chopped up, tossed melted butter and added to the rice salad as well. The cucumbers should probably be omitted in that case, and coriander or parsley should be the herb of choice to toss in and for ganish.
Loving the cookbook and my autograph plate is on the way. Thanks Max!