TASTE:Tackle this classic summer staple and don't forget to rope in some family members for help

TODAY IS THE International Day of the Family, so it’s quite fitting that my sister agreed to help me out on a recent photo shoot. It’s fair to say that not too many people can put up with me in the kitchen for various reasons: I burn food constantly, I interfere with everything anyone else is cooking, and I’m usually on the phone or computer when the washing up beckons.

Anyway, Peaches came to the rescue and we reckoned that cooking side by side in a domestic kitchen was like a trip down memory lane. Back in the 1980s, she used to run her own catering business, and as an errant and bankrupt teenager, I would happily skivvy for cash. But, as I said, that was in the 1980s, so no buffet was complete without chicken coronation or dressed salmon.

So when I saw a Constance Spry original recipe for coronation chicken, that came via food writer Simon Hopkinson, I knew I had to give it a whirl, for old time’s sake.

Cooking something like this is a great reminder why things are called “classic” – a dish like this will taste great whether you eat it as a teenager or as a 60-year-old. Flavours like these never go out of style. The combination of curry powder slowly sweating with onions and red wine, before being added to mayonnaise, mango chutney and a delicious pile of poached, tender chicken is really scrumptious.

I used a whole chicken which I “steeped”.

Put it in a large saucepan, cover it with water and a bit of salt and pepper, bring to the boil and simmer for about five minutes (10 if your chicken is extra large), then turn it off and leave it in the water for an hour to finish cooking. Remove the skin, tear off bits of tender, juicy meat and, when the meat is cool, dress it with your coronation sauce.

The leftover cooking stock is easy to reduce down, skim and use for soup. If today is a day to celebrate family, then we certainly did so with this dish. It is a cinch to make and would make a perfect lunch or dinner for family and friends.

For more ideas on things to do to celebrate this important day (and to help raise money for the Onefamily helpline), check out bignightin.ie.

Constance Spry’s coronation chicken

Serves 4

1 medium chicken

1 onion, peeled and very finely chopped

2 tbsp olive oil

1 tbsp mild curry powder

Good squeeze of tomato puree

150ml red wine

120ml water

1 bay leaf

Salt and pepper

1 tsp caster sugar

4 tbsp mayonnaise

2 tbsp mango chutney

As mentioned above, put the chicken in a large pot, cover with cold water, add some salt and pepper and bring to the boil. Simmer for about five minutes while sloshing out any scum and then turn off the heat and leave the chicken to cook in the hot water for an hour. If your chicken is a giant, then simmer for 10 minutes before turning off the heat.

When the hour is up, carefully remove the bird (hot water will burn you while running down your hand if you’re not careful) and tear away the skin and discard it. Then tear the flesh off every nook and cranny, and set aside. Discard the carcass, but do boil down the chicken broth as this will make a fine light chicken stock.

While the chicken is steeping, make the coronation essence. Sweat the onion in the olive oil until soft. Add the curry powder and mix well. Turn up the heat and let it sizzle a bit – sizzle does not mean burn. After a minute or so, add the tomato puree and mix well. Then add the wine, water, bay leaf, some seasoning and the sugar.

Mix well and then allow it to reduce down until thick and a lovely rich dark colour. Allow it to cool and then mix with the mayonnaise and mango chutney, before lightly dressing the chicken. Serve with crisp green leaves.

Lime and mint chicken parcels

Serves four

4-6 chicken breasts, skin removed, roughly chopped

1 litre of water

2 tbsp fish sauce

2 tsp sugar

Big knob of ginger, peeled and thinly chopped

1 chilli, deseeded and finely sliced

2 cloves of garlic, peeled and finely sliced

Bunch of mint leaves

Bunch of basil leaves

Bunch of coriander

1 cucumber, de-seeded and finely sliced

Juice of 4 limes

Splash of soy sauce

Splash of sweet chilli sauce

1 small red onion, peeled and thinly sliced

Bunch of spring onions, finely chopped

Splash of sunflower oil

2 baby gem salad

2 tbsp pistachios, lightly toasted

In a food processor, pulse the chicken so that the meat becomes finely minced. If you don’t have a food processor, then chop finely. In a large saucepan, heat the water along with the fish sauce, sugar, ginger, chilli and garlic. When it comes to the boil, add the chicken and bring back to the boil, and then reduce the heat to a simmer. Break up the chicken with a wooden spoon to prevent clumps forming. Cook for a few minutes and then turn the heat off and allow the chicken to cook gently in the residual heat for another 10 minutes with the lid on. Mix well and check to see the meat is thoroughly cooked, and then allow it to cool. Strain and keep the cooking liquid for cooking rice or noodles.

Meanwhile, chop the herbs and mix with the cucumber, lime juice, soy sauce, sweet chilli sauce, red onion, spring onions, sunflower oil and season with some black pepper. Check the seasoning and when the chicken has cooled down, spoon some of the chicken mix into each baby gem leaf, top with the herb and cucumber salad sauce, and serve with toasted pistachios on top. dkemp@irishtimes.com

See also itsa.ie

Domini's larder:My favourite breakfast at the moment? Toasted Blazing Salads sourdough, spread with Cuinneog farmhouse butter and a dollop of G's blackcurrant jam, made by Helen Gee in Abbeyleix.