英王室、新メニュー「戴冠式のキッシュ」公開

【ロンドンＡＦＰ＝時事】英王室は１７日、来月６日に行われるチャールズ国王の戴冠式向け新メニュー「コロネーション・キッシュ」のレシピを公開した。（写真は英国のエリザベス女王の在位７０年を祝う「プラチナジュビリー」で提供された「コロネーション・チキンヴォロヴァン」。資料写真。）
　バッキンガム宮殿によると、新メニューは戴冠式に合わせて行われる全国規模の関連イベントの一つ、「ビッグランチ」を祝うためのもので、チャールズ国王がカミラ王妃と一緒に選んだ。
　戴冠式向けに考案された料理としては、１９５３年のエリザベス女王際のカレー風味の「コロネーション・チキン」が知られている。
　今回のキッシュは環境に配慮する国王に合わせ、肉の代わりにホウレンソウやソラマメ、香草のタラゴンなどが使用されている。
　バッキンガム宮殿は「サラダやゆでた新ジャガイモと一緒に、温かくても冷たくても食べられます。戴冠式のビッグランチにぴったりです」とコメントしている。英王室のシェフによる作り方の動画も公開している。【翻訳編集ＡＦＰＢＢＮｅｗｓ】
〔ＡＦＰ＝時事〕（2023/04/18-16:56）

Move over Coronation Chicken, there's a new culinary concoction with UK royal approval for the crowning of King Charles III and Queen Consort Camilla -- Coronation Quiche.
Seven decades after the lightly curried chicken dish was created for Queen Elizabeth II's crowning, her son on Monday unveiled the recipe for a baked savoury tart to mark his coronation next month.
Chosen with his wife, Camilla, who will also be formally crowned on May 6, the quiche was selected in celebration of Coronation Big Lunches occurring over the long weekend of events, Buckingham Palace said.
The lunches, which aim to bring neighbours and communities together to celebrate the country's first coronation in 70 years, will be staged nationwide, primarily on Monday May 8.
Camilla has been patron of the associated Big Lunch initiative since 2013.
In keeping with Charles' green environmental credentials, the new Coronation Quiche does not contain meat but instead features spinach, broad beans and tarragon.
The palace, which unveiled the recipe online, described it as a deep quiche with a crisp, light pastry case and delicate flavours.
Eat hot or cold with a green salad and boiled new potatoes -- perfect for a Coronation Big Lunch, it added, also releasing a video of a palace chef making the savoury dish from scratch.
Coronation Chicken -- a bright yellow dish of cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs, served cold -- has become a British culinary classic.
It was created in 1953 by Constance Spry, then director of Le Cordon Bleu culinary school in Winkfield, near Windsor, to appeal to the tastes of guests from around the world.
She had been tasked with putting on a banquet for foreign dignitaries after Elizabeth's coronation on June 2, 1953.