🍽 King Charles And Camilla's Official Coronation Dish Revealed

The official dish chosen to mark King Charles and Queen Camilla’s coronations on May 6 has been revealed.

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Episode Transcript

Speaker 1 (00:00):
And Amanda jam Nation Well coronation next month and King
Charles and Camilla she's going to be queen, but she's
not Consort clean Consort have chosen a coronation dish. You
get to choose a signature dish, for example, the Queen.
I've heard of this coronation chicken. People still make coronation chicken?
What is that? From nineteen fifty three it was a

(00:21):
pullrain Elizabeth like chicken. Something Elizabeth came to be known
as coronation chicken. I'll tell you what it was. It
was made from an Italian inspired creamy curry sauce with
a dressed salad of rice, green peas and mixed herbs.
It could conveniently be used to fill sandwiches. But I've
had coronation chicken. I think good. I think so. Yeah,

(00:44):
it's a nice chicken dish. It's not like the castle.
What's this called love chicken? Would you put on it? Sprinkles?
Let me tell you what Charles and Camilla have chosen
to do. They are doing a coronation kiche as their
signature dish. It's been personally chosen by the King and
Camilla in the hope that it will be the centerpiece
to many coronation lunches and street parties and community events. Geese.

(01:06):
It's spinach, broad beans, cheese and tarragon. And what they're
hoping it will do. They're hoping that it is budget conscious,
it is using locally grown ingredients, and it's not too pointsy,
is what they're hoping for. People have reacted saying it's
not punsy enough. No, And whenever you go to a
barbecue or gathering or whatever, on the table, they'll always
be left over salads and left over kishe and I

(01:29):
love a salad. I'm going to be the only person
enjoying the coronation. You must have a flan, now, what's
that other thing? A flan is like a kish? No,
a trifle, And no one eats trifle either, No, they don't,
but people like Keisha's. People aren't happy though, that we're
getting a coronation keiche is Charles serious. No sane person
eats a keish, said one person, Brendan Jones. Why would

(01:51):
you waste your time? Other people have said the coronation
keish looks grim fitting choice, I assume, and they're full
of fat as well. You must lead a big mac
and someone here has said, are we having a vollevant
and cheese with quiteable on a stick? Now? Speaking of
vollevants are making a comeback, and I'm not even kidding.
Vouleevants is a pastry case with some sort of white

(02:14):
sauced mushroomy spew make inside does look like a spew,
doesn't it. But voulevants are making a comeback. They were
invented in the nineteenth century in Paris. Voullevant means fly
in the wind due to the lightness of the puff pastry,
not to the after effects. Everyone in the seventies had
them at dinner parties, but they were quite hard to
make because they had a creamy sauce that was either

(02:37):
cognac flombaide or perno mayonnaise and blah blah blah. But
they are making a comeback to the point right to
right England. At the moment, they're in Poncei restaurants in
the Good Food Guy in the Herald yesterday, there's a
restaurant in Bondo called Chu Chu that's got this. The
vollevant is back, they said. Customers go nuts for it.
Some people look at them in terms of nostalgia. Others

(02:57):
are looking at the filling. We'll have them back on
the menu when Ruffles season starts. Good, And if you
want the recipe for the King's Tichhe, we'll have this
on our socials. Yeah, there's cream, there's milk, there's eggs
and stuff. Make it and then put it out on
a table outside and watch flies gather on it and
no one eat it. Brendan, I'm the person who eats

(03:20):
the kisha and the salad flies, an Amanda, I'll be there.