Time to think outside the box!
Here are seven British-themed food ideas for your Royal Wedding viewing party, that are much more than just an afternoon tea - from Roast Chicken Sandwich Bites to Eton Mess Scones, there is something here for everyone. What better way to celebrate true love?
ENGAGEMENT ROAST CHICKEN SANDWICH BITES
PREP TIME 15 MINS
- ½ barbecued chicken, skin removed, meat shredded
- ½ cup egg mayonnaise
- ½ cup sour cream
- 2 celery stalks, finely chopped
- 2 tbsp finely chopped chives,plus extra, snipped, to serve
- ¼ cup walnuts, toasted,chopped
- 16 slices wholegrain bread
- 40g butter, softened
- 3 baby cucumbers,peeled into ribbons
1 - In a large bowl, combine chicken, mayo, sour cream, celery, chives and walnuts. Season.
2 - Spread bread slices with butter. Using a 4.5cm cutter, cut 3 rounds from each bread slice and arrange on a board. Top half the rounds with a little chicken mixture. Arrange remaining bread rounds, butter-sidedown, on top of the chicken mixture.
3 - Top with cucumber ribbons attached with toothpicks.
SALT & PEPPER PRAWNS WITH SWEET CHILLI SYRUP
PREP TIME 15 MINS
COOK TIME 20 MINS
- 1kg uncooked medium prawns
- ¾ cup panko crumbs
- 1 tsp cracked black peppercorns
- 1 ½ tsp piri piri seasoning
- 2 tsp sea salt flakes
- 1 egg white, beaten lightly vegetable oil, for deepfrying
- 1 long red chilli, sliced thinly
- coriander leaves, to serve
SWEET CHILLI SYRUP
- ½ cup white sugar
- ½ cup water
- ½ cup sweet chilli sauce
- 4 kaffir lime leaves, torn
- 1 small piece fresh ginger,chopped finely
- 2 coriander roots and stems,washed, sliced thinly
SWEET CHILLI SYRUP
In a small saucepan, combine all ingredients and stir over medium heat 1-2 mins until the sugar
dissolves. Bring to the boil,reduce heat. Simmer, uncovered, 5 mins until sauce thickens slightly. Remove from heat.
Stand 15 mins, then discard the lime leaves.
Meanwhile, shell and devein prawns, leaving tails intact. 3 In a small bowl, combine breadcrumbs, pepper, seasoning and salt. Holding prawns by the tail, dip one at a time into egg white, then coat in crumb mixture.
Fill a large saucepan or a deep-fryer one-third full with oil.
Heat to 180°C, or until a cube of bread turns golden in 10 seconds.
Deep-fry prawns, in batches, for 1 min until cooked through and crisp. Drain on paper towel.
Sprinkle prawns with chilli and coriander leaves. Serve with sweet chilli syrup for dipping.
APPLE & CARDAMOM TART
25 MINS COOK 50 MINS + CHILLING
- 2 sheets frozen butter puff pastry, thawed
- 1 ¼ cups ready-made vanilla custard
- 200g mascarpone
- 2 egg yolks
- 1 tsp vanilla bean paste
- ¼ tsp ground cardamom
- 4 medium red apples
- 1 tbsp caster sugar
- 1 tbsp lemon juice
- 1 tbsp white sugar
- pouring cream, to serve
1 - Grease a 24cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, press into base and sides, trim excess pastry. Prick base with a fork. Cover, chill 20 mins.
2 - Preheat oven to 180°C.
3 - In a bowl, whisk custard, mascarpone, egg yolks, paste and cardamom until combined. Cover, chill until completely cool.
4 - Core and halve apples, slice thinly. In a medium bowl, combine apple slices, caster sugar and juice. Spread custard mixture into pastry case. Arrange apple slices into rosette shapes, slightly overlapping, on custard mixture. Drizzle with any juices left in bowl.
5 - Bake 50 mins until pastry and apples are golden. Cool. Chill 1 hour. Serve sprinkled with white sugar and accompanied with cream.
STRAWBERRY & PASSIONFRUIT MILE-HIGH LAYER CAKE
PREP 50 MINS
COOK 1 HOUR + COOLING
- 250g butter, softened
- 2 cups caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 2 cups plain flour
- ¼ cup self-raising flour
- ¾ cup milk
- 750g strawberries
- 1 tbsp icing sugar
- 600ml thickened cream
- 2 tbsp icing sugar
- ¹⁄3 cup passionfruit pulp
- ²⁄3 cup caster sugar
- 1 tbsp glucose syrup
- 2 tbsp water
- 3 egg whites
- 1 tbsp caster sugar, extra
1 - Preheat oven to 160°C. Grease and line the bases of 3 x 20 cm round sandwich cake pans.
2 - In a large bowl using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and milk, in two batches. Divide mixture evenly into pans.
3 - Bake cakes 35 mins until a skewer inserted into the centre comes out clean. Cool in pans 5 mins before turning, top-side down, onto racks to cool.
4 - In a small bowl using an electric mixer, beat cream until soft peaks form. Stir in sifted icing sugar and passionfruit.
5 - Reserve 10 of the strawberries, thinly slice remaining berries. Split cold cakes in half. Place one cake layer, cut-side up, on a plate or cake stand, spread with one-fifth of the passionfruit cream, top with one-fifth of the sliced strawberries, then another cake layer. Repeat layering, finishing with a cake layer.
6 - In a small saucepan, stir sugar, glucose and the water on medium heat until sugar dissolves. Bring to boil, boil 3 mins or until syrup reaches 116°C on a sugar thermometer (or when at sp of syrup, dropped into a cup of cold water, forms a soft ball when a small amount of mixture is rolled between your fingers). Remove from heat to allow bubbles to subside.
Meanwhile, in a small bowl using an electric mixer, beat egg whites until soft peaks, beat in extra sugar until dissolved. With motor running, pour in hot syrup in a thin, steady stream. Beat on high speed 5 mins until mixture is thick.
7 - Spread frosting over top and side of cake. Just before serving, decorate with reserved strawberries and dust with sifted icing sugar.
BEEF WELLINGTON BITES WITH SALSA VERDE
PREP TIME 20 MINS
COOK 20 MINS + COOLING
- 2 sheets frozen puff pastry,thawed
- 30g butter
- ½ onion, chopped
- 2 cloves garlic, crushed
- 250g button mushrooms,chopped
- 3 tsp Worcestershire sauce
- 2 x 150g beef sirloin steaks
- 1 tbsp olive oil
- 100g baby green beans
- creme fraiche, to serve
- ½ bunch parsley, leaves picked, chopped
- ½ bunch watercress, leaves picked, chopped
- ¹⁄3 cup extra virgin olive oil
- 6 cornichons
- 2 tbsp white wine vinegar
- 1 tbsp capers
- grated zest 1 lemon
1 - Preheat oven to 220°C. Grease and line 2 oven trays with baking paper.
2 - Using a 5.5cm cutter, cut rounds from pastry and arrange on trays. Prick with a fork. Place a sheet of baking paper on top of each tray, then place another tray on top (this will weigh down
pastry for a lovely crunchy base). Bake 10 mins. Remove extra trays. Bake 4 mins until golden.
3 - In a small food processor, pulse all ingredients until finely chopped. Season.
4 - Meanwhile, in a frying pan, melt butter on medium. Saute onion and garlic 2-3 mins until tender. Add mushroom, saute, stirring, 5-6 mins until tender. Mix sauce through. Remove from pan. Allow to cool.
5 - Season steaks well with salt. Heat oil in same frying pan on high. Cook steaks 3 mins each side or until cooked to your liking. Remove from heat. Set aside, loosely covered with foil, to rest 5 mins. Thinly slice.
6 - In a saucepan of boiling salted water, blanch beans 2 mins. Drain, refresh under cold water. Thinly slice beans on an angle.
7 - Top puff pastry rounds with mushroom mixture and beef. Dollop with a little creme fraiche and serve topped with sliced beans and drizzled with a little salsa verde.
ETON MESS SCONES
PREP TIME 15 MINS COOK 15 MINS**
- 250g strawberries,sliced
- 1 tbsp icing sugar,sifted
- 2 cups self-raising flour
- 30g butter, chopped
- ½ cup buttermilk, plus a little extra, to brush
- ½ cup water roughly crushed meringues, chopped pistachios, to serve
VANILLA ROSE CREAM
- 300ml thickened cream
- 1 tbsp icing sugar
- 2 tsp vanilla bean paste
- 1 tsp rosewater essence
- pink food colouring
1 - In a bowl, combine strawberries and icing sugar. Set aside 30 mins.
2 - Preheat oven to 220°C. Lightly grease an oven tray.
3 - Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
4 - Make a well in centre of flour. Pour in combined buttermilk and water all at once. Using a butter knife, mix quickly to a soft, sticky dough. Don't over-mix.
5 - Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 4.5cm cutter.
6 - Place close together on prepared tray. Brush with a little extra milk. Bake 15 mins or until scones sound hollow when tapped. Cool scones on a wire rack.
VANILLA ROSE CREAM
7 - In a large bowl, using an electric mixer, beat cream, icing sugar, vanilla and rosewater until soft peaks. Swirl a little pink food colouring through cream (don't over-mix) and transfer to a piping bag fitted with a fluted nozzle.
8 - Split scones in half, top with sliced strawberries and vanilla rose cream. Sprinkle with crushed meringues and chopped pistachios to serve.