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).

Yes, I’m sure they do, but seasonality is very on-brand for Charles and I thought it would feature more in the recipe.

You might know soya beans as edamame beans, common in Japanese cooking, often served as a starter/side in Japanese restaurants or places like Wagamama.

They're nice in that context, but I wouldn't use them in a quiche.

Wow, he thinks people care about this coronation an awful lot more than they actually do, doesn’t he? Who in their right mind wants to celebrate that oaf getting a golden hat by eating a bean and spinach quiche?

I actually dont like vegetables in a quiche, I dont think they belong. It makes the quiche wet and it breaks up too easily when trying to eat it

I dont eat bacon usually either so dont even like a quiche lorraine, I just like a nice basic cheese and onion quiche. With emphasis on the cheese

People eat coronation chicken all the time

If you’ve been using Trex then you are fine because it’s clearly labelled as a ‘vegetable fat’ and doesn’t claim to be lard. Lard is pig fat and and dripping and suet are beef fat. If you’ve been using ‘lard’ then as pp said you’ve been serving meat products to a vegetarian.

I am much more likely to make this than the trifle from last year. Although I would probably rather eat the trifle. Not even the shops attempted that one last year - so complicated.

The quiche sounds like a straight forward recipe. Unfortunately broad beans are one of the few things that I think I don’t like. Perhaps with the double podding described above and the recipe combination I will be a convert.

I suppose it doesn’t claim to be vegetarian but yes, I can see how it could be misleading.

I don't know. My lovely sister in law (genuinely lovely) supplied quiche lorraine (with bacon) as one of her veggie options at a buffet. No idea what she was thinking. Lard lard would definitely have crept in.

Double podding is a bit time consuming but the end taste is well worth it.
After boiling, you need to drain and let the beans cool, then pinch and slip off the outer pod. The inside bean is bright green and sweet. I nibble on a few as I do it.
A sitting down job for a sunny day.

As a side note, I learnt to cook at school over 4 decades ago. Shortcrust pastry was made with 50% butter and 50% lard. It does make a lovely short pastry.

Oh dear. Time for an awkward conversation in the Parsons house.

Does this mean croissants are made with lard?

Croissants are usually made with butter. You can make pastry from almost any fat.

If they are, it will be in the ingredients, although I would have hoped nice ones were made with butter. You often see them described as 'all butter croissants'.

Most commercial pastry, unless specified as 'all butter' is usually made partly or solely with vegetable fat, which could be anything - often palm oil, as in the Trex example upthread.

I haven't seen it for years, but you often used to see 'does not contain pig fat' on manufactured baked goods. Presumably their markets included places where a lot of people avoided pork for religious reasons, so it would have been helpful for this to be clearly labelled as such, it must have been normal for these items to often be made from lard (or beef dripping). I don't know what has driven the move to non animal fats - a mix of cost and to be more inclusive, plus probably misguided ideas about vegetable fats being healthier. We all know how that played out..

The palace are promoting it as 'suitable for various dietary requirements ', so it looks as though they don't actually care

If something is described as "all butter" shouldn't that mean it is actually just a lump of butter?

I'm thinking the palace have galaxy-brained this one. Quiche FFS. Should have kept it simple with crêpes or carrot cake.

Maybe if you are very literal. You should probably also know that Converse All-Stars aren’t burning balls of gas that you strap to your feet.

What?! Anyone got the number for Trading Standards?

I've also got a couple of All Saints CDs. Do you mean to say...?

I'm going to have a go at making it I think, although I may substitute the broad beans for peas.

Someone made it and reviewed it in the Telegraph and reported that there's too much spinach not enough egg mix, so you may want to adapt it, unless you prefer spinach to egg mix.

I made it at the weekend with soya beans, and lard pastry.
I did jig the proportions slightly fit what I had so it probably had a bit less spinach than the original recipe. I'm not a tarragon fan usually but it was actually a delicious quiche. Really fresh tasting: we all enjoyed it.
Don't chop the spinach too fine would be my tip.
It would be lovely with a little feta and mint instead of the tarragon too.

i dont like broad beans.
they seem a very strange choice

i do like coronation chicken