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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Coronation Chicken!

Category: Entrees  |  Permalink

Published: Friday, June 3, 2011


For poaching the chicken:

2lb boneless, skinless chicken breasts

1 medium onion, peeled and sliced

4 sticks of celery, rough chopped

2.6 pints cold water

1 bay leaf

For the sauce:

1⁄2 pint mayonnaise

Coronation chicken: This appropriately-named dish would often be served to visitors at the palace

1⁄4 pint Greek yogurt or sour cream

0.1 pint double cream

1 tbsp curry paste (or to taste)

2oz diced red pepper

2oz diced red onion

4oz diced ripe mango

2oz diced fresh pineapple

2oz diced tinned apricot halves

1 tsp sugar

Juice of 1 lime

Salt and pepper to taste

For the rice:

12oz basmati rice

1 tbsp olive oil

1.7 pints reserved broth (from poaching the chicken)

1 bunch spring onion, finely chopped

6oz toasted sliced almonds

8oz diced red peppers

Salt and pepper to taste

Place the chicken, onion, celery, bay leaf and water in a large pan and poach the chicken until fully cooked. Remove the chicken to cool, reserve the poaching liquid.

In a large bowl combine all of the sauce ingredients and mix well. Cut the chicken into bite-size pieces and fold into the sauce mix. Spoon into a large serving bowl.

In a large pan over a high heat, add the olive oil and the rice and stir until the rice is coated with the oil. Add the chicken broth, stir and bring to a boil.

Cover with a lid and reduce to a simmer. Cook for about 18 minutes.

Remove the rice to a large bowl to cool. Stir in the spring onions, red pepper. Season with salt and pepper and garnish with the almonds before serving.

Makes six portions.

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