Coronation Quiche Lard

[BestZebbie]

I have just read that the King has chosen an official recipe for the coronation "ideal to be served as the centrepiece of a Big Lunch".

It is a spinach and bean quiche, but it is made using lard in the pastry.

It is already being described throughout the media as "a vegetarian quiche".

Obviously, a lot of people will not have lard and will in fact actually make a vegetarian coronation quiche using their normal pastry recipe or bought pastry (e.g.: accidentally vegetarian).

But I forsee a lot of confusion with vegetarians having to ask for exact ingredients and/or accidentally eating lard over the forthcoming bank holiday weekend (during which we are being nationally encouraged to make this recipe and share it with potential strangers).

Goodness, never has ‘How unlike the home life of our own dear Queen’ been so appropriate.

Mange tout, mange tout, as they say in Peckham Bellac.
Also, Big Lunch - will it include a Massive Salad?

Lard is a traditional British food and its use in coronation banquets dates back to the Tudors, and even before that it was typically used for hors d'ouevres served on feast days or at celebratory meals following the beheading of traitors. To say it is unsuitable (even for vegetarians and those following plant-based diets) is to ignore thousands of years of British history.

Lard is also v cheap.

Pastry used to be made with half lard and half margarine, it was beautiful and flaky.
We are vegan now, But I do remember how delicious it was.
Spinach and bean quiche could be made quite nice with more veg and lots of onion in it, we use an egg alternative.

Isn't most lard vegetarian these days?
If not I've been misleading vegetarian DD over my homemade pastry for years 🙁

Is that a serious question? No, it is not. If it’s called lard it’s an animal product.

Yes it's a serious question - lots of lard is vegetarian lard these days. Eg

https://www.ocado.com/products/trex-vegetable-fat-43789011?dsrl=1291426&dssrl=1291531&gclid=CjwKCAjw3POhBhBQEiwAqTCuBoEliB84c0C7Hzb-kYsbwd4nlZUge2TPNhYax-oZvF1i2a5N3f8shoCJ88QAvDDBwE&gclsrc=aw.ds

Charles should've gone for one of his nice Duchy biscuit recipes. No one is going to make that quiche.

Coronation quiche sounds amusing. Lovely little alliteration. I wouldn't like the texture of broad bean or any bean in a nice quiche. Quiche Loraine or goats cheese and beetroot quiche for me.

Speaking as a vegetarian, the problem with lard is when non-vegetarian people cook for you. I have absolutely had a situation in the past where I was told something was vegetarian, then I later found out it was fried in lard. The host never really thought about it because she was “only” frying the food and it wasn’t a main ingredient, if that makes sense.

It’s particularly a problem with almost-vegetarian dishes such as vegetable quiche which basically appear to be vegetarian at first glance. There are numerous other foods, e.g. Parmesan, which people also don’t realise about, and are used by non-vegetarians in their “vegetarian” dishes. At least coronation chicken is obviously not veggie so it’s easier to avoid.

It doesn’t suggest double podding them which I think is a mistake, it is what converts haters to lovers. (of broad beans)

What does this mean? I need to know about double podding!

Thought exactly the same thing when I saw this reported everywhere in the news as meat-free and vegetarian… Something that could so easily have been made fully vegetarian but now makes it necessary to check the ingredients/will be eaten by mistake by people who don’t eat meat/pork but haven’t read the recipe and don’t expect lard in pastry nowadays 😑

This is a great lard substitute but it’s not lard… just means you can’t assume it’s vegetarian and have to ask which is a bit of a shame for a recipe intended to be shared at street parties etc

I love quiche, so I am going to try it, but probably without the beans. I'm definitely not afraid of a little lard, having grown up in the southern US.
But doesn't the cheddar cheese also potentially pose a problem for vegetarians? Isn't a lot of cheddar made with rennet? I assume that vegetarians will know how to avoid the lard and non-vegetarian cheese.

What? No one will make it because the coronation isn't a thing,

If it's vegetarian then by definition it is not lard, because lard is fat from a pig, as you well know.

If it's fat from something else then it has another name, which is not lard.

I bet you're one of those people who call all yellow spread butter, making life difficult for those of us who only use butter and not any of the other spreads who may look like butter but don't taste anything like butter .

I would definitely double pod fir this. It just means taking the beans out of their grey jackets as well as out of their pods.

I'm surprised peas aren't given as an alternative for broad beans. An easier and possibly more palatable combination with the spinach and tarragon.

Double podding broad beans is definitely a must for a quiche. You wouldn't want to be eating through the tougher grey jackets in a lovely rich dish like this.

I expect they discussed jt and pea sales didn't need the boost.

That is clearly labelled as ‘vegetable fat’. The word ‘lard’ doesn’t appear anywhere on that page and Trex does not come up as a result if you search for ‘lard’ on the Ocado website. If you have been baking with ‘lard’ then you have been feeding your vegetarian DD pig fat.

I thought they might have chosen something more seasonal. May is early for broad beans.

Hmm.. its all a bit suspicious. I strongly suspect its been designed to boost broad bean sale.s

Surely most folk buy broad beans and peas (and spinach even) from the freezer section? Seasonality not so much an issue. I don't know that I've ever tried soya beans. Are they nice?

When I read the OP, I thought the beans were butter beans or similar, which I why I said it didn't sound nice. Now I see it's broad or soya beans, which still sounds bad, and a bit random, but I think green beans and spinach would be OK.

I've also seen the original recipe and think they could have tweaked the pastry part a bit and said 'lard or vegetable fat' (or use ready made pastry). Then it is clear that either can be used, but obviously if catering for vegetarians or people who don't eat pork, don't use lard. Although I wonder if the recipe will cause a spike in lard sales?

But what this thread does illustrate is that if you care about what is in your food, do not assume that anyone else uses the same words as use for different foodstuffs or the same definition of 'suitable for vegetarians'.