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British GP
Salamagundi
Serves 8. I really like the way this looks when it is
ready to serve, makes a great picnic lunch too. (the dish
originates in the north of England I believe. I got the
recipe from a cookery programme back in the 1970's)
Ingredients:
1 duckling 2.3 kg (5 lb)
1 chicken 2 kg (4 lb)
1lb carrots cut into 0.5 cm, batons,
1lb potatoes - 450g (1 lb) peeled
150ml vegetable oil
5tbsp lemon juice
pinch of mustard powder and sugar
1lb fresh peas shelled and cooked
1 cucumber sliced
8oz tomatoes thinly sliced,
4 sticks of celery thinly sliced
Mayonnaise – home made optional,
4-6 oz of sliced stuffed olives and radishes - to garnish.
˝ cup of finely chopped parsley
salt and pepper
Pre-heat oven to 200C / 400F / Gas 6. Weigh the duckling;
prick the skin all over with a skewer or sharp fork. Place
breast-side down on a rack in a roasting tin. Roast in the
top of the oven, basting occasionally, for 20 minutes per
450g (1 lb). Weigh the chicken. Place in a shallow
roasting tin and roast below the duck on the lowest shelf
of the oven for 20 minutes per 450g (1 lb) plus 20
minutes.
Cool both for 1-2 hours until cool enough to handle. Make
a slit along each side of the breastbone of both the
chicken and the duck. Remove and discard the skin.
Carefully remove all the flesh from the carcasses and cut
the flesh of the birds into thin strips about 5 cm (2
inches) long.
Cook the carrots in boiling water for 8 minutes until just
tender. Drain and rinse in cold water. Cook the potatoes
in boiling water for 15 minutes until tender. Drain and
leave to cool, then dice finely. Make the dressing by
whisking the oil, lemon juice, mustard and sugar together.
Choose a large oval platter for making up the salamagundi.
Place the potato and peas in the bottom of the dish to
give a flat base. Arrange the carrot strips or a layer of
cucumber on top, following the oval shape of the platter.
Pour over a little dressing. Next, arrange a layer of
cucumber or carrot, slightly inside the first layer so
that it may be easily seen. Top with more layers of
chicken, peas, tomato slices, celery and duck.
Make each layer smaller than the previous one so that the
lowest layers can all be seen. Sprinkle each layer with
dressing. Continue layering until all the ingredients are
used up. Garnish with the radish slices and stuffed
olives, arranged around the edge of the dish. Sprinkle
with parsley
Wine
I have a great little wine to suggest here it comes from
Kent, and whilst light in body, it is quite dry and
doesn’t over power either the food or the beautiful
summers day that is always the BGP!
By Phil Hitchings - the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
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"Nigel
Mansell - the man of the race - the man of the day -
the man from the
Isle of Man"
Murray Walker
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