In The Royal Manner (11 page)
1.
Peel the potatoes and cut in half. Place in a large saucepan and cover with water. Add a good pinch of salt and bring to a boil. Cook for 7 minutes. Drain well and return to the saucepan. Knock the cooked potatoes against side of the saucepan lo rough up the edges.
2.
Toss in the flour, dried herbs and 2 tbsp oil until well coated. Place in a shallow roasting tin and spoon over the remaining oil. Cook the potatoes alongside the lamb for the last 45 minutes of cooking time, basting occasionally.
3.
Once the lamb is cooked and drained, raise the oven temperature to 220° C/425° F/Gas 7, and return the potatoes to the oven for a further 10–15 minutes until golden and crisp. Drain the potatoes and serve sprinkled with chopped parsley.
DEEP-FILLED APPLE PIE
This most traditional of puddings is a particular favourite of the Royal Family. The pie is packed with sliced apples and has a hint of nutmeg, cinnamon and lemon. It is always served with
Crème Anglaise
or pouring cream.
Serves: 6 - 8
Preparation time: 30 minutes plus chilling
Cooking time: approx. 50 minutes
675g/1llb shortcrust pastry
900g/2lb cooking apples
Finely grated rind and juice of I large lemon
100g/4oz light brown sugar
2 tbsp plain flour
1 tsp ground cinnamon
l tsp ground nutmeg
50g/2oz sultanas
25g/1oz butter
1 small egg white, beaten
1 tbsp caster sugar
Preheat the oven to 190° C /375° F/Gas 5
1.
Roll out two thirds of the pastry on a lightly floured surface and use to line a 23cm/9in round pie dish or tin. Chill for 30 minutes.
2.
Meanwhile, peel, core and slice the apples thinly. Place in a bowl and toss in the lemon juice to prevent browning. Mix the brown sugar, flour, cinnamon and nutmeg.
3.
Sprinkle a little of the sugar mixture over the bottom of the pastry, and toss the remaining mixture into the apples along with the sultanas and lemon rind. Pile into the pastry case and dot with the butter.
4.
Roll out the remaining pastry to fit the top of the pie. Brush the pie edge with egg white and place the pastry over the pie. Trim the edges and seal. Make a small hole in the centre for the steam to escape.
5.
Roll the trimmings and cut out leaf shapes. Brush the top with egg white and arrange the leaves on top. Sprinkle with the caster sugar. Stand the dish or tin on a hot baking sheet and bake for 45 - 50 minutes until the fruit is tender and the top is golden brown.
Cook's note:
heat a baking sheet for 5 minutes before baking the pie. This helps the pastry underneath to cook better.
CREME ANGLAISE
Makes: approx. 750 ml/1¼ pt
Preparation time: 10 minutes
Cooking time: approx. 1 2 minutes
7 medium egg yolks
75g/3oz caster sugar
600 ml/1 pt milk
1 vanilla pod, split
1.
In a large bowl, whisk the egg yolks and sugar until thick and creamy.
2.
Pour the milk into a saucepan and add the vanilla pod. Heat until near boiling, then remove from the heat and pour over the egg mixture, whisking continuously.
3.
Pour back into the saucepan, set over a low heat and cook, stirring, until the custard thickens sufficiently to coat the back of the spoon. Do not allow to boil. Pass through a sieve into a serving jug, and serve hot or cold.
KENSINGTON PALACE
From the reign of William III in 1689, Kensington Palace has been a Royal residence. Queen Victoria was born there, and lived there until she succeeded the throne. Queen Mary was also born there.
It became the residence of the Princess of Wales. Here she was able to enjoy the solitude and quietness of her own private walled garden, only a few feet away from her apartment within the Palace. The high red-brick walls covered with roses, wisteria and clematis offered her sanctuary during the summer months. She would regularly pick scented English roses, her favourite, from the garden and place them on her desk or by her bedside. Today, Princess Margaret, Princess Alice, the Duke and Duchess of Gloucester, the Duke and Duchess of Kent and Prince and Princess Michael of Kent all reside and retain offices in the building.
Lazy, hot summer days are synonymous with an assorted calendar of social events such as Wimbledon, Royal Ascot, the Henley Regatta and Buckingham Palace Garden Parties. It is the most avidly awaited season and provides us all with endless days and nights of outdoor freedom. Long, cool drinks in the garden often lead to barbecues, informal and impromptu social gatherings.
Trooping the Colour, the Queen's official birthday parade, heralds the beginning of the Royal summer season. It is followed by the Garter Ceremony at St George's Chapel, Windsor, and the four-day race calendar at Royal Ascot. I vividly remember sitting behind the Queen in her carriage, riding down the ‘home straight’ of the racecourse. For the first part of the journey, all around was silent, but as the crowds drew nearer, the applause and cheering grew louder and louder. As we turned into the paddock the Royal procession was greeted by a full rendition of the National Anthem, played by the brass band of the Household Division. I was always proud to witness, at such close quarters, the public display of adoration for the Queen.
In between the races and visits to the paddock, Her Majesty and her guests would take tea in the Royal Box. They would be offered an assortment of homemade ice creams, seasonal fruits, sandwiches and cakes. Champagne, Pimm's and traditional blends of freshly brewed teas would also be served.
Rows of regimentally parked chauffeur-driven limousines would dispense wicker picnic baskets crammed with edible delights. This is the ultimate in style, but unfortunately we cannot all aspire to such luxury. However, everyone can enjoy a simple outdoor meal.
Most of us look forward to summer picnics, or to suppers or parties in the garden. In the coming pages I've given you a few ideas for the social events that you might be considering, and hopefully the weather will be kind so you can enjoy yourself to the full.
A FRAGRANT SUMMER FLOWER ROSE BOWL
This beautiful fragrant summer display would enhance any dining-room table, or indeed any room for any occasion. It will bring the pastel shades and delicate perfumes of the season from the garden into your home. It may also inspire you with ideas for floral wedding displays and bouquets. This particular display incorporates the Princess's favourite flowers. I have illustrated a particularly lavish display, but the quantities given below can be adapted to create a smaller rose bowl.
Step 1
1 brick of Oasis/floral foam
A silver or glass rose bowl or other deep container
A reel of Oasis/floral foam tape
Approx. 50cm/20in floral mesh
A few sprays of greenery such as eucalyptus
About 19 large English roses
2 bunches of white stocks
About 9 pale pink peonies
About 27 stems of pink sweet peas
2 bunches of alchemilla
Step 2
Soak the Oasis or floral foam in cold water, flat side down, for at least half an hour to absorb the maximum amount of water. Trim the Oasis using a large kitchen knife to fit the size of your container. Secure in place using Oasis tape and bend the floral mesh over the rose bowl.
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