Royal Eats: 4 Official Coronation Recipes To Make This Weekend
Looking for the ultimate royal recipe showstopper to bring out this weekend? In this week’s Chefs Series, we’ve turned our attention to Coronation planning and have selected the official street party recommendations from none other than King Charles himself.
Ok, so we didn’t really get the chance to speak with His Majesty – we imagine he’s been pretty busy in the lead-up to the big event – but Buckingham Palace did release some official royal recipes that are sure to impress. The Royal Palace has teamed up with three big chefs to think up delicious royal-themed foods to serve at street parties across the country.
If you’re taking part in the Coronation Big Lunch initiative, these are the four recipes guaranteed to please everyone in the community. From Coronation quiches from Buckingham Palace’s kitchen to Adam Handling’s strawberry trifle…
Nadiya Hussain’s Coronation Aubergine
Serves 4-6
Preparation Time: 24 minutes
Cook Time: 20 minutes
Ingredients
For the aubergine:
- 225ml olive oil
- 3 cloves of garlic, minced
- 1 small onion, grated
- 1tsp paprika
- 1tsp salt
- 2 large aubergines, sliced into 1cm thick slices (about 600g)
For the dressing:
- 200g Greek yoghurt
- 2tsp curry powder
- 2 cloves of garlic, minced
- ½ tsp salt
- 2 tbsp mango chutney, finely chopped
- 2 tbsp whole milk
To serve:
- A small handful of crispy fried onions
- A small handful of raisins
- A small handful of fresh coriander, thinly sliced
Method
- Start by putting the oill in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.
- Pop the aubergines onto a tray (they can overlap, that is fine). Take the oil mixture and brush the aubergine slices generously with the oil on both sides till you have finished all the mixture. Set aside.
- Put one large or two small (if you have them) griddle pan(s) onto a medium heat (these are great on the barbecue, too, FYI).
- Griddle in batches on both sides. They take approx. 2 minutes on each side. You will know they are ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.
- Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of whole milk to loosen the mixture just a little.
- Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side. Sprinkle with fried onions, raisins and coriander to serve.
Recipe from Nadiya’s Fast Flavours
Ken Hom’s Coronation Roast Rack Of Lamb With Asian-Style Marinade
Serves 4-6
Ingredients
- 2 750g racks of British lamb, trimmed off excess fat
- Salt and freshly ground black pepper
- 2 tbsp peanut oil
Marinade:
- 2 tsp freshly ground black pepper
- 1 ½ tbsp roasted sesame oil
- 2 tbsp roasted sesame seeds
- 1 ½ tbsp sugar
- 2 tbsp Dijon mustard
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp finely chopped garlic
- 1 tbsp coarse sea salt
- 1 tbsp fresh sage or 3 tbsp dried sage
- 120ml homemade or store-bought chicken stock
- 2 tsp sesame oil
- 2 tsp sesame paste or peanut butter
- 2 tbsp butter
Method
- Season each rack of lamb with salt and pepper. Now brown each rack of lamb in a nonstick pan with peanut oil for 5 minutes, turning frequently. Allow the lamb to cool.
- Mix the marinade ingredients in a small bowl and rub the mixture on the racks with a rubber spatula. Marinate for 1 hour.
- Preheat the oven to 230c (450 degrees, Gas Mark 8). Place the lamb racks in a roasting pan. Moisten the fresh or dry sage leaves with some water and scatter them over the lamb racks. Reduce the heat to 200c (400 degrees, Gas Mark 6) cover the lamb racks with foil, and roast for 30 minutes. Remove the foil for the last 5 minutes if you want a more browned and crisp look.
- Remove the lamb to a cutting board and allow the racks to rest for 20 minutes.
- Skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner, scraping to remove the flavourful bits. Add the sesame oil, sesame paste, and butter to the sauce and mix thoroughly.
- Carve the lamb racks, arrange them on a serving platter, and serve with the sauce.
Recipe courtesy of Ken Hom
The King and The Queen Consort’s Coronation Quiche
Serves 6
Ingredients
Pastry:
- 135g plain flour
- Pinch of salt
- 25g cold butter, diced
- 25g lard
- 2 tbsp milk
- Or switch to 1x 250g block of ready-made shortcrust pastry
Filling:
- 125ml milk
- 175ml double cream
- 2 medium eggs
- 1 tbsp chopped fresh tarragon
- Salt and pepper to taste
- 100g grated cheddar cheese
- 180g cooked spinach, lightly chopped
- 60g cooked broad beans or soya beans
Method
For the pastry:
- Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture.
- Add the milk a little at a time and bring the ingredients together into a dough.
- Cover and allow to rest in the fridge for 30-45 minutes
For the quiche:
- Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
- Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
- Preheat the oven to 190°C.
- Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
- Reduce the oven temperature to 160°C.
- Beat together the milk, cream, eggs, herbs and seasoning.
- Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
- If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
- Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.
Adam Handling’s Strawberry & Ginger Trifle
Serves 8
Ingredients
For the Yorkshire parkin:
- 150g golden syrup
- 150g unsalted butter
- 40g black treacle
- 150g soft brown sugar
- 150g self-raising flour
- 115g oats
- 2 whole eggs
- 8g ginger, ground
- 4g nutmeg, ground
- 4g mixed spice
For the strawberry jelly:
- 350g strawberries, blended
- 125g caster sugar
- 6 gelatine leaves
For the ginger custard:
- 8 egg yolks
- 130g caster sugar
- 100g plain flour
- 500ml whole milk
- 1tsp ginger, ground
For the cream:
- 300g double cream, cold
- 50g icing sugar
- 1 vanilla pod, scraped
For serving:
- Fresh strawberries
- Nuts, chopped
Method
For the Yorkshire parkin:
- Melt the butter, syrups and brown sugar in a saucepan.
- Place all the dry parkin ingredients into a mixer, on a low speed, and combine them.
- Add the wet ingredients and mix until incorporated.
- Finish with the eggs and beat for 5 minutes, until smooth and pale.
- Bake in a lined cake tin at 160c for 25 minutes.
For the strawberry jelly:
- Soften the gelatine in a bowl of cold water and squeeze to remove all the water.
- Warm the blended strawberries in a saucepan with the sugar and the gelatine.
For the ginger custard:
- Place the milk and ginger into a saucepan and heat until just before it reaches the boil.
- Whisk the egg yolks anf the sugar together, add the flour and then the milk.
- Pour into a saucepan, cook on a low heat and whisk for five minutes until the custard thickens.
- Chill down in a tray and cover with greaseproof paper to cool.
For the cream:
- Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks and transfer to a piping bag for serving.
To serve:
- Dice the Parkin into chunks and add a few strawberries into the bottom of the glass.
- Top the cake and strawberries with strawberry jelly into the glass and transfer to the fridge to set.
- Spoon a layer of ginger custard onto the top of the jelly.
- Pipe dots of the cream on top until the whole glass is covered.
- Garnish with the chopped nuts and enjoy!
Recipe courtesy of Adam Handling
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