Still hunting for the bunting? Awaiting delivery of Union Jack tableware? Or are you raring to go, with all the components of a right royal party at the ready? It’s Jubilee weekend and we’re excited to celebrate the Queen’s reign with some platinum rated food. You know you can count on Quattro for Bank Holiday catering ideas, so here are our favourite royal recipes. Don’t forget the little flags on toothpicks to decorate your masterpieces!
Champagne jelly cheesecake
Shortbread base:
- 100g soft butter
- 100g plain flour
- 50g caster sugar
Filling:
- 250g white chocolate
- 200g mascarpone cheese
- 600g cream cheese
- 320ml double cream
- 2 tbsp honey
Champagne jelly:
- 3 gelatine leaves
- 400ml champagne (normally Prosecco would do, but this year we’re going large)
- 50g caster sugar
Method
Grease and line a 20cm springform cake tin.
Start with the shortbread. Stick everything into a food processor to make a dough, then press the dough into the prepared tin. Chill for half an hour then bake the base for half an hour at 180 degrees. Allow to cool.
Break the chocolate and melt it over a pan of simmering water or in the microwave and allow to cool. Mix the cream cheese and mascarpone until smooth and add to the cooled chocolate.
Whip the cream and honey to soft peaks, then fold into the chocolate mix and smooth it over the base. Cover and chill for a few hours or overnight.
For the topping, soak the gelatine leaves in cold water for 5 minutes. Combine the champagne with the sugar in a pan over a medium heat, stirring until the sugar dissolves, then stir the gelatine leaves into the hot champagne mix. Allow to cool completely then pour over the cheesecake and chill until set.
Coronation chicken salad
- 3 small chickens or 10 chicken thighs
- 3 tbsp curry powder
- 3 tbsp sunflower oil
Dressing:
- 50g mayonnaise
- 100g plain yogurt
- Mint leaves
- 4 tbsp mango chutney
- 1 onion
- 1 lemon
Salad:
- 1 tbsp runny honey
- 1 tbsp olive oil
- 3 tbsp lemon juice
- 1 cucumber, sliced finely
- Small pack fresh garden peas
Method
Rub the curry powder, oil and salt into the chicken and roast for 45 minutes. A full chicken will need an hour. Mix the dressing ingredients together, prepare and dress the salad. Cut the warm chicken into pieces and arrange over the salad.
Eton mess roulade
Cake:
- 5 eggs, separated
- 80g self-raising flour
- 80g plain flour
- 80g caster sugar
- 1 tsp vanilla extract
Filling:
- 2 punnets strawberries
- 6 crumbled meringue nests
- 400ml double cream
Method
Line a Swiss roll tin with baking paper. Whisk the egg yolks and caster sugar for 10 minutes and fold in the flour and vanilla.
Whisk the egg whites to soft peaks then add, a drop at a time, to the cake batter and fold the rest in gently. Pour the mixture into the prepared tin and bake for 15 minutes, then turn it onto a sheet of baking paper. Roll up the sponge like a Swiss roll.
Blitz the strawberries. Whip the cream to soft peaks then gently swirl the strawberries into the cream with the crumbled meringues. Unroll the sponge and spread with the Eton mess mix and roll back up.
Get cracking on these fuss-free summer dishes and host a Jubilee party fit for a queen!