In The Royal Manner (26 page)
THAI-STYLE CHICKEN
AND
PEPPER SATAY
Mokes: 20
Preparation time: 50 minutes plus marinating
Cooking time: approx. 14 minutes
675g/1l skinless boneless chicken breasts
1 garlic clove, peeled and crushed
2.5cm/l in piece root ginger, peeled and grated
2 tbsp crunchy peanut butter
4 tbsp canned coconut milk
l tsp hot chilli powder
Finely grated rind and juice of 1 lime
4 tbsp freshly chopped coriander
1 tbsp fish sauce (nam pla)
1 large red pepper
1.
Cut the chicken into small chunks approx lcm/lin thick and place in a shallow dish.
2.
Mix together the remaining ingredients except the red pepper and toss with the chicken. Cover and chill for 1 hour for the flavours to develop. Meanwhile, soak 20 wooden skewers in warm water until the chicken is ready.
3.
Halve and deseed the pepper and cut into small pieces about the same size as the chicken. Drain the cocktail sticks and thread pieces of chicken and pepper on to each skewer. You should have enough for 20 sticks.
4.
Preheat the grill to a medium/hot setting. Arrange the skewers on a grill rack – you may need to cook them in two batches – and cook for 6 – 7 minutes, turning offer 3 minutes, until tender and cooked through. Drain and serve hot or cold accompanied with satay sauce to dip.
Cook's note:
if you want to make mini skewers, there will be sufficient mixture for 40 cocktail sticks. You can thread up the skewers a few hours before your guests arrive, and then grill them just before serving.
SATAY SAUCE
For an easy satay sauce, blend together 300 ml/l pt canned coconut milk, 4 tbsp crunchy peanut butter and 1 tbsp light brown sugar. Heat 1 tsp vegetable oil in a small saucepan and gently fry 2 cloves of crushed garlic for 1 minute until softened. Stir in 1 tsp each of ground coriander and ground cumin, and a pinch of hot chilli powder, along with the coconut mixture. Bring to a boil, stirring, and simmer for 5 minutes until thickened. Remove from the heat and stir in 2 tbsp dark soy sauce and 2 tsp sesame oil. Serve hot or cold.
PRAWNS
ON
PARADE
This stunning dish will be o luxurious treat for your guests and it is incredibly easy to put together. Serving the prawns on crushed ice will help keep them coll.
Serves: 20
Preparation time: 15 minutes plus chilling
No cooking
40 large whole prawns such as Langoustines
4 tbsp olive oil
2 garlic cloves, peeled and crushed
Finely grated rind and juice of 1 lemon
FOR THE MAYONNAISE
300 ml/l pt good-quality mayonnaise
2 tbsp olive oil
2 garlic cloves, peeled and crushed
Freshly ground black pepper
A few fresh basil leaves, finely shredded
l/2 tsp finely grated lemon rind
1.
Wash, scrub and pat dry the prawns and place in a large bowl. Toss in the olive oil, garlic and lemon rind and juice. Cover and chill for 1 – 2 hours to allow the flavours to develop.
2.
Meanwhile, mix all the mayonnaise ingredients together, cover and chill until required.
3.
When ready to serve, pile some crushed ice on to a large platter Drain the prawns and arrange side by side on the ice.
4.
Serve the prawns immediately, accompanied with lemon wedges and the mayonnaise to dip.
Cook's note;
for advice on how to tackle whole prawns, see How to Eat Difficult Food on page 21. Don't forget to provide bowls for the prawn shells and finger bowls and napkins for your guests to clean up.
ANTIPASTO AND TORTELLINI KEBABS
A continental snack which is easy to make and serve. They can be prepared well in advance and are suitable for any cocktail party or reception.
Makes: 20
Preparation time: 30 minutes plus cooling
Cooking time: approx. 5 minutes
60 pieces fresh white tortellini pasta
60 pieces fresh green tortellini pasta
Pinch of salt
1 tbsp olive oil
20 marinated artichoke hearts, drained
40 marinated pitted black olives, drained
20 sundried tomato halves in oil, drained and cut in half
A handful of small fresh basil leaves
1.
Bring a saucepan of lightly salted water to the boil and cook the tortellini according to the packet instructions. Drain well and toss in the olive oil, and allow to cool.
2.
Thread 6 pieces of cooked tortellini on to 20 skewers, alternating with the remaining ingredients, cover and chill until required.
CHOCOLATE RUM TRUFFLES
Serve these decadent truffles with fresh fruit to complement their richness.
Makes: 40
Preparation time: 55 minutes plus overnight chilling and setting
Cooking lime: approx. 20 minutes melting
275g/9oz plain chocolate, broken into small pieces
225 ml/8 fl oz extra-thick double cream
40g/l loz unsalted butter
2l tbsp dark rum
1 l tbsp crÉme fraîche
FOR THE COATING
75g/6oz white chocolate, broken into small pieces
2 tbsp finely chopped natural pistachio nuts
175g/6oz plain chocolate, broken into small pieces
175g/6oz milk chocolate, broken into small pieces
NEW YEAR'S EVE CELEBRATIONS
Each New Year's Eve at Sandringham, the youngest and darkest haired footman would be selected to perform ‘First Footing’.
The Scottish tradition is still observed by the Royal Family every year, when at the stroke of midnight, he would approach the oak front door, knock and say ‘Old year out, new year in, open the door and let me in.’
Weaving his wav through the entire Royal Family, he would then place another log on the open fire and present each of the Royal ladies with a small gift to which a piece of coal had been attached for good luck. His reward? A glass of champagne or mulled wine and the opportunity to wish his Employer and her family a happy New Year.
1.
First make the truffle filling. Place the plain chocolate pieces in a saucepan along with the extra-thick double cream and butter. Cook, over a gentle heat, until melted, then remove from the heat and whisk in the rum and crÉme fraîche.
2.
Line a mixing bowl with clear wrap and pour the chocolate mixture into it. Allow to cool completely, then cover and chill for a few hours or overnight until firm.
3.
Turn the chilled filling out and discard the clear wrap. Divide the mixture into 40 small pieces. Working quickly, form each piece into a round and place on a tray lined with baking parchment – you may find this easier if you dust your hands with a little cocoa powder. Chill for 30 minutes.
4.
For the coatings, place the white chocolate in a small heatproof bowl over a saucepan of gently simmering water and cook until melted. Remove from the heat and cool for 10 minutes. Spike one of the truffles with a skewer and spoon the melted chocolate over until it is covered. Place on a sheet of baking parchment whilst preparing another 12 truffles. Sprinkle each with a little pinch of chopped nuts and chill until set.
5.
Repeat this with the plain chocolate, coating another 13 truffles. Finally, melt the milk chocolate and coat the remaining truffles.
6.
Leave the truffles until completely set and then transfer them to a serving platter. Accompany with fresh fruit.
MINI FRUIT SKEWERS
It's nice to serve chocolate with some fruit, and a colourful way to do this is to thread small pieces of assorted fruits on to cocktail sticks and serve as mini kebabs. Kiwi fruit, melon, apples, pears, small bananas, pineapple, peaches, mandarin segments, strawberries and small grapes are popular and are easy to prepare. Try marinating the fruit first either in alcohol such as brandy, rum or Kirsch, or in fruit juice such as sieved passion fruit juice, or lime juice. Don't forget to toss fruits which discolour like apples, pears and banana in lemon juice to help prevent this. The skewers can be prepared a few hours in advance, covered and kept in the fridge until required.
A cocktail is a mixed drink with a spirit base which is traditionally served before the sun goes down. I believe the word ‘cocktail’ is derived from the story of the quills of rooster feathers being used aboard the Mississippi steamboats to stir the drinks served to the gamblers.
Cocktails were at their most popular during the 1920s and 1930s, ironically as prohibition hit America. Although many of their names belong to a bygone era, cocktails have regained their attraction in recent years. Professionally trained bartenders, whether at the Carlysle in Manhattan or the American Bar at the Savoy Hotel, London, still serve a mouthwatering selection.
There is something rather decadent and yet attractive about the cocktail hour. Visions of men in black ties and ladies wearing spectacular gowns come to mind. Even Scarlett O'Hara can be witnessed sipping a Mint Julep in Gone
With the Wind.
This concoction of sugar syrup mixed with bourbon and garnished with mint is still served today, and is traditionally linked with the Kentucky Derby.
