Many people will be hosting guests over the Coronation weekend and are in need of some tasty – yet suitably patriotic – dishes to serve them. And what better way to celebrate King Charles’ Coronation than with a Coronation turkey lunch?
Jamie’s Coronation–style turkey and charred aubergine serves six to eight guests and is “not too tricky”, according to the star chef.
Ready in just one hour, budding chefs will not have to spend all day in the kitchen and can enjoy the festivities.
There are not too many ingredients involved and many will have some at home anyway, so it doesn’t require spending lots of money on bits you won’t use again.
Jamie suggested using leftover turkey, so it’s perfect for royal fans who have tucked into a turkey roast the day before. The sauce is an Indian inspired creamy curry sauce.
- 500 g leftover free-range cooked turkey
- Two tablespoons korma or tikka paste
- 150g natural yoghurt, plus extra to serve
- Two large aubergines
- ½ a bunch of fresh mint
- One clove of garlic
- ½ a fresh red chilli
- Extra virgin olive oil
- One red onion
- Two little gem lettuces
- One pomegranate
- One handful of shelled pistachios
- Six to eight wholemeal khobez flatbreads
1. Place a griddle pan over a high heat and let it get very hot. Meanwhile, pop the turkey, curry paste and yoghurt in a large mixing bowl, and toss to completely coat the meat.
2. Then get started on the charred aubergine. Turn your gas hob on high, then prick the aubergines with a fork all over. Sit them directly on the flame.
3. Cook for five to 10 minutes, turning every so often for that nice charred flavour. Those who don’t have a gas hob can place them under a hot grill for the same amount of time, turning every now and then.)
4. Once charred all over, leave to cool for five minutes in a bowl covered with clingfilm.
5. Once the aubergine has cooled, peel off the skin and mash up the flesh, chopping through it with a knife so it forms a chunky dip.
6. Pick the mint leaves and finely chop them. Peel and finely grate the garlic, then deseed and finely chop the chilli. Put half the chilli and chopped mint to one side and put the rest of it all into a small bowl, along with four tablespoons of extra virgin olive oil.
7. Mix together, then stir half of this dressing into the mashed aubergine along with sea salt and black pepper to taste. Set aside. Peel and cut the onion into wedges.
8. Once the griddle is hot, spoon in the marinated turkey, and add the onion wedges, and cook for 10 minutes, or until charred and crispy, turning regularly.
9. Meanwhile, chop the lettuce into wedges and bash the seeds out of a pomegranate. Roughly chop a handful of pistachios, then set to one side.
10. Heat the flatbreads in a frying pan on a high heat until warmed through. Serve with a good dollop of aubergine and the charred turkey and onion.
11. Finish off with a little extra yoghurt, the gem wedges, pomegranate seeds, chopped pistachios and the remaining mint leaves and red chilli. Drizzle with the rest of the chilli dressing to finish. Enjoy!
Jamie Oliver’s Coronation turkey with charred aubergine is the ultimate Coronation party dish.
For those really looking to impress, try Mary Berry’s Fruity flag traybake for Coronation dessert.
Her expert use of butter icing, raspberries and blueberries make for the tastiest looking Union Jack for the ultimate patriotic pud.
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