I’m not sure about you but I’m really rather looking forward to our next bank holiday. Not only are we treated to the ‘double whammy’ of a Monday and Tuesday out of the office, the boredom risk should be minimal with all the Jubilee related activities keeping us entertained throughout the weekend.
If you happen to be one of the many lucky souls brandishing an invitation to a tea party or street party, a homemade Jubilee themed contribution is sure to go down well. The long weekend is the perfect opportunity to flex your culinary skills, and a party offers a captive audience to impress. So step away from the cocktail sausages and try your hand at one of these specially selected recipes below, and remember, the zero2oners are always keen to lend a taste-test hand if ever we’re needed!
Scrambled egg and smoked salmon vol-au-vents
(for best results serve on on Richard Bramble ‘Leaping Salmon’ Oval Platter)
10 vol-au-vent cases
1 egg, beaten to glaze
For the filling
2 large eggs
50 g smoked salmon
1. Set the oven to 180°C/gas 4. Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
2. Leave to cool.
3. Beat the eggs together and season with salt and freshly ground black pepper.
4. Cook over a gently heat until lightly scrambled.
5. Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
6. Serve immediately.
18 ounces chicken breast fillet
1 to taste salt
1 to taste fresh ground black pepper
1 to taste nutmeg
2 tablespoons olive oil
1 bunch flat leaf parsley
1 to taste limes
2 fresh gingerroot
3 fluid ounces creme fraiche
6 tablespoons mayonnaise
How to make The Queen’s Golden Jubilee Chicken (Official Recipe)
Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill.
Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
(Courtesy of Food.com)
(for added impact, serve up in TreatHer.com’s AristoCake Moulds)
150g caster sugar
130g self-raising flour
3 medium eggs
1 tsp vanilla extract
For the buttercream
250g butter, room temperature
500g icing sugar
1 tsp vanilla extract
You will also need:
Deep muffin tray
12 cake cases
Wilton 1M nozzle
Red, white and blue sprinkles
To make the cakes:
Preheat your oven to 160°C/320°F/Gas Mark 3. Place 12 cases in your muffin tin.
Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes)
Combine the flour and cornflour.
Add 1 egg, 1 third of the flour mix and a splash of milk and beat until just combined and repeat until all the ingredients are added.
Divide the batter between the 12 cases and bake for 20-25 minutes depending on your oven.
Cool in the tins for 10 minutes before moving to a wire cooling rack.
To make the buttercream
Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.
Pour the milk gradually if you need to loosen the mixture.
Piping a swirl
Attach the nozzle to the piping bag and place in a tall glass, pulling the bag down around the glass. Fill the bag 2/3 full with the buttercream and twist at the top of the bag to close.
To pipe a swirl, apply pressure to the top of the bag and pipe a star shape in the middle of the cake. Release the pressure and pull up quickly.
Then, start at the outside edge of the cake and pipe around the star and build up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull up quickly.
Add the sprinkles and a flag.