The air is filled with anticipation for the King’s Coronation on Saturday 6th May. It’s a time of celebration, tradition and a completely new era!
The extra bank holiday added this year is the perfect opportunity to gather friends and family to experience this extraordinary occasion together – but let’s not forget one essential aspect of any gathering: the food!
As we prepare to welcome this brand-new era, it’s the perfect time to infuse our celebrations with a touch of contemporary life while still honouring our traditions. While conventional British cuisine seems the obvious choice, Hisense have come up with a modern twist for your menu this weekend.
British tapas, also known as ‘Britapas’, is a new and exciting way to enjoy our favourite traditional foods while adding a contemporary flair to your gathering over the bank holiday weekend.
Hisense are helping you create the best party snacks possible, sweet, savoury, vegan, healthy, there’s an option for everything this bank holiday.
4 chicken breasts
2 tbsp olive oil
2 lemon, zest and juice
4 tsp curry powder
4tsp tomato puree
200ml white wine
200ml chicken stock
300ml of mayonnaise
2 mangos, diced.
150ml crème fresh
8 spring onions
Coriander (to your liking)
Salt and pepper (to your liking)
Butter (for frying)
Season your chicken with salt, pepper, olive oil and lemon zest. Steam the chicken until cooked.
Melt some butter in a frying pan and cook off your onions using the ‘melt’ function on your hob. Add in the tomato puree and wine, then let it simmer until it has reduced by half.
Add in the stock and again simmer until the liquid has reduced by half.
Mix the mayo and crème fresh together in a bowl, alongside the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
Cut the cooked chicken into bite sized pieces and add the sauce you have made.
Serve on a bed of green salad and enjoy your coronation chicken bites.
To make this vegan, simply replace the chicken with aubergines, to roast. Then use an oil of your choice, and coconut cream to replace the crème fresh.
Mini Victoria sponge cakes:
500G jam sugar
175G unsalted butter
175g caster sugar
3 large free-range eggs
175 self-rising flour
300ml double cream
Icing sugar for dusting.
Start off by cutting your strawberries into quarters, mash them up (until they look like jam).
Using your ‘melt’ function on the hob, simply stir with the jam sugar, until the sugar has visibly dissolved.
Boil for exactly 4 minutes, then remove for heat and allow to cool.
Ensure your oven is preheated to 170 degrees (don’t worry if you forget this step, our Hisense ovens can preheat in just 5 minutes).
For the cake, mix the butter and sugar well. Following this, add the beaten eggs and vanilla extract.
Then, sift the flour into the bowl and fold.
Divide the mixture into the cupcake tins individually, and bake for around 20 minutes. Ensure you are checking these regularly.
Our even bake function on our Hisense ovens will ensure that your Victoria sponges are moist and cooked to perfection.
Hosting a party? Our 77 litre capacity means that you can fill your Hisense oven with Victoria sponges!
Whilst your cakes are cooking and cooling, whip your cream.
When the cakes have cooled, cut all of the cakes in half, and add the whipped cream, and the jam in the middle. Place the other half back on top and sift the icing sugar over the cakes.
- 400g potato
- 400g sweet potato
- 3 onions
- 2 peppers
- 2 courgettes
- 1 aubergine
- 4 carrots
- Oil of your choice
- A full bulb of garlic
- Salt and pepper
This is a very simple side dish, but everyone will be asking you for the recipe!
Start by preparing your vegetables; cut into pieces and wash thoroughly. Mince your garlic and add to a cup, alongside a good glug of oil.
Place your potatoes on the hob, to par boil. Check they are done by piercing a knife into them; if they fall off the knife when held up, they are ready to go!
Preheat the oven to 200 degrees – use the air frying function for optimal results! This will provide the taste of fast food, but it’ll be much healthier as a result.
Then, place all vegetables onto an oven tray, including the potatoes, and cover in the garlic oil you have created.
To your liking, add salt, pepper and paprika to the vegetables, and place in the oven for 15 minutes.
After 15 minutes, flip all of your vegetables to the other side, and season again, then place back into the oven for a further 15 minutes.
Once these are soft, they’ll be ready to be served.
Vegan stuffed mushrooms:
18 chestnut mushrooms
4 garlic cloves
Salt and pepper (to your liking)
1 sprig of Rosemary
2tsp of white miso
1 tsp Lemon juice
35g of panko breadcrumbs
Begin by preheating you to 200 degrees.
Prepare your mushrooms by wiping the top and then cut out the stems. Put those aside as you will need them later.
Coat the top with oil then place onto the tray, with the top facing down.
Bake these for 15 minutes, flipping them over half way through.
Whilst you are waiting for these to cook, finely dice your remaining mushroom stems, alongside your shallot.
Fry these off on the hob in some oil.
Then, crush 3 pieces of your garlic, as much as you can. Mix this with 2 tsp of olive oil, to create a garlic infused oil (It’ll be even most tasty if you have this).
Finely chop the rest of your garlic and add into your shallots, with your rosemary, yeast, salt and pepper. Fry this off until the shallots have caramelised.
Take the mushrooms out of the oven and brush the mushrooms with any remaining garlic oil. Then simply add your shallot mix, alongside your breadcrumbs and lemon zest, and put into the oven for a further 15 minutes until the breadcrumbs have browned.
Serve alongside aioli to enjoy.