Salamagundi

Salamagundi Recipe - Traditional United Kingdom Dish with Duckling, Chicken, and Fresh Vegetables

Region / culture: United Kingdom | Preparation time: 2-3 hours | Cooking time: 2-3 hours | Servings: 6-8

Introduction

Salamagundi is a traditional English dish that dates back to the 17th century. It is a type of layered salad that typically includes a variety of meats, vegetables, and dressing. This dish is known for its colorful and visually appealing presentation, making it a popular choice for special occasions and gatherings.

History

The origins of Salamagundi can be traced back to the Elizabethan era in England. It was originally a meat-based dish that included a variety of ingredients such as chicken, duck, vegetables, and eggs. Over time, the recipe evolved to include a wider range of ingredients and became a popular choice for elaborate feasts and banquets.

Ingredients

1 duckling, weighing about 2.3 kg (5 lb)
1 chicken, weighing about 2 kg (4 lb)
450 g (1 lb) carrots, cut into 0.5 cm batons
450 g (1 lb) potatoes, peeled
150 ml vegetable oil
5 tbsp lemon juice
a pinch of mustard powder
a pinch of sugar
450 g (1 lb) cooked peas
1 cucumber, sliced
225 g (8 oz) tomatoes, thinly sliced
4 sticks of celery, thinly sliced
4 hard-boiled eggs (optional)
mayonnaise (optional)
slices of stuffed olives and radishes, for garnish

How to prepare

Preheat the oven to 200°C / 400°F / gas 6.
Weigh the duckling and prick the skin all over with a skewer or sharp fork.
Place the duckling breast-side down on a rack in a roasting tin.
Roast in the top of the oven, basting occasionally, for 20 minutes per 450 g (1 lb).
Weigh the chicken.
Place the chicken in a shallow roasting tin and roast below the duck on the lowest shelf of the oven for 20 minutes per 450 g (1 lb) plus 20 minutes.
Allow both the duckling and chicken to cool for 1-2 hours until they are cool enough to handle.
Make a slit along each side of the breast bone of both the chicken and the duck and 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 they are just tender.
Drain and rinse the carrots in cold water.
Cook the potatoes in boiling water for 15 minutes until they are tender.
Drain the potatoes and leave them to cool, then dice them finely.
Make the dressing by whisking together the oil, lemon juice, mustard, and sugar.
Choose a large oval platter for assembling the salamagundi.
Place the diced potatoes and peas in the bottom of the dish to create a flat base.
Arrange the carrot strips or a layer of cucumber on top, following the oval shape of the platter.
Pour a little dressing over the vegetables.
Next, arrange a layer of cucumber or carrot, slightly inside the first layer so that it is easily visible.
Top with more layers of chicken, peas, tomato slices, celery, and duck.
Make each layer smaller than the previous one so that all the lower layers can be seen.
Sprinkle each layer with dressing.
Continue layering until all the ingredients are used up.
If using eggs, shell and halve them, then top each half with a little mayonnaise.
Garnish with a few radish slices and stuffed olives, arranged around the edge of the dish.

Variations

Add cooked shrimp or crab meat for a seafood twist.
Substitute the duckling and chicken with turkey or ham for a different flavor profile.
Include a variety of fresh herbs such as parsley, dill, or chives for added freshness.

Cooking Tips & Tricks

Make sure to roast the duckling and chicken until they are cooked through but still tender.

- Allow the meats to cool before slicing them into thin strips for the salad.

- Layer the ingredients in a decorative and visually appealing manner to create a stunning presentation.

- Use a variety of colorful vegetables to add flavor and texture to the dish.

- Drizzle the dressing over each layer to ensure that the flavors are evenly distributed throughout the salad.

Serving Suggestions

Salamagundi can be served as a main dish or as a side dish alongside roasted meats or grilled vegetables. It pairs well with a light vinaigrette dressing or a creamy mayonnaise.

Cooking Techniques

Roast the duckling and chicken until they are golden brown and cooked through.

- Boil the vegetables until they are tender but still crisp.

- Layer the ingredients in a decorative manner to create a visually appealing presentation.

Ingredient Substitutions

Use turkey or ham instead of duckling and chicken.

- Substitute the vegetables with your favorite seasonal produce.

- Swap the mayonnaise for a light vinaigrette dressing for a healthier option.

Make Ahead Tips

Salamagundi can be prepared in advance and stored in the refrigerator for up to 24 hours. Simply assemble the salad and cover it with plastic wrap before chilling. Add the garnishes just before serving.

Presentation Ideas

Arrange the salad on a large platter and garnish with fresh herbs, sliced radishes, and stuffed olives for a decorative touch. Serve the salad with crusty bread or crackers for a complete meal.

Pairing Recommendations

Salamagundi pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. For a non-alcoholic option, serve the salad with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salad in a preheated oven at 350°F for 10-15 minutes or until warmed through. Alternatively, enjoy the salad cold as a refreshing meal.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin A: 30% of daily value

Vitamin C: 40% of daily value

Iron: 15% of daily value

Alergens

Contains eggs

Summary

Salamagundi is a nutritious dish that is rich in protein, vitamins, and minerals. It is a balanced meal that provides a good source of energy and essential nutrients.

Summary

Salamagundi is a classic English dish that is perfect for special occasions and gatherings. With its colorful presentation and delicious flavors, this layered salad is sure to impress your guests. Enjoy this nutritious and satisfying dish as a main course or side dish for a memorable meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl, that I first learned how to make salamagundi. It all started with a visit to my dear Aunt Martha's house.

Aunt Martha was known far and wide for her delicious and inventive dishes. She was always experimenting with new ingredients and flavors, and her kitchen was a place of wonder and excitement for me. I remember the day she showed me how to make salamagundi like it was yesterday.

We started by gathering all the ingredients we needed. Aunt Martha pulled out a variety of fresh vegetables from her garden, along with some leftover chicken and hard-boiled eggs. She also had a jar of pickles and some olives that she had preserved herself. As we chopped and diced, the fragrant aroma of herbs and spices filled the air.

Aunt Martha explained to me that salamagundi was a dish that originated in England, but had been adapted and changed over the years by different cultures. It was a type of layered salad, with each ingredient adding its own unique flavor and texture to the dish.

We started by layering a bed of lettuce on a large platter. Then we added a layer of sliced tomatoes and cucumbers, followed by chunks of chicken and sliced hard-boiled eggs. Aunt Martha sprinkled some capers and chopped pickles over the top, along with a generous amount of fresh herbs like parsley and dill.

Next, we drizzled a homemade dressing over the salad, made with vinegar, olive oil, mustard, and a touch of honey. Aunt Martha explained that the dressing was the key to bringing all the flavors together and making the dish truly special.

As we sat down to enjoy our creation, I took my first bite of salamagundi and was instantly hooked. The combination of flavors and textures was unlike anything I had ever tasted before. The crunch of the vegetables, the tenderness of the chicken, and the tangy sweetness of the dressing all worked together in perfect harmony.

From that day on, salamagundi became a staple in my own cooking repertoire. I would make it for family gatherings, potlucks, and special occasions, always adding my own twist to the recipe. Sometimes I would use leftover roast beef instead of chicken, or add a handful of nuts for extra crunch.

Over the years, I have shared the recipe for salamagundi with friends and neighbors, each time passing on the tradition of this delicious and versatile dish. I have even written it down in my old recipe book, alongside all the other culinary treasures I have collected over the years.

As I look back on that day in Aunt Martha's kitchen, I am filled with gratitude for the gift of that recipe. It has brought me joy and satisfaction countless times, and I know that it will continue to do so for many years to come. The memory of discovering salamagundi will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.