CHRISTMAS OFFER Subscribe for £25 today CLICK HERE

Royal wedding themed romance recipes by The Living Room, Chester

PUBLISHED: 15:36 26 April 2011 | UPDATED: 19:16 20 February 2013

Royal wedding themed romance recipes by The Living Room, Chester

Royal wedding themed romance recipes by The Living Room, Chester

As Prince William and Kate Middleton tie the knot, it gives all us Brits a great reason to eat and drink like royalty. Here are a few recipes courtesy of The Living Room, Chester

Pavlova with passion fruit and chilli spiked mangos

For the chilli glaze (4 x 10ml portions):



  • Half limes

  • 25 gm caster sugar

  • 25 ml water

  • 4.5 gm red chillies


Method:


1. Remove the chilli stalk and cut in half lengthways. Remove seeds and finely dice the chillies


2. Zest and juice the lime


3. Place all the ingredients into a suitable sized saucepan


4. Stir thoroughly and heat on the stove top


5. Bring to a light simmer and reduce to a syrupy consistency


6. Allow to cool





For the meringue (4 portions):



  • 3 ml white wine vinegar

  • 15 gm cornflour

  • 3 ml frying/olive oil

  • 2 egg whites

  • 132 gm caster sugar

  • 140 ml fresh double cream

  • 2 passion fruit

  • Half mango


Method:


1. Pre-heat the oven to 140c


2. Use the eggs from room temperature


3. On a sheet of greaseproof paper, draw circles 8cm diameter, to map out the size of pavlova nests


4. Turn the greaseproof paper over and place on to a metal tray


5. Sift the sugar and cornflour through a conical strainer together


6. Separate the egg whites from the yolks (keep the yolks for an egg wash)


7. Using a clean bowl and whisk, place the white into the bowl with the white wine vinegar


8. Add 15g of the sifted sugar and cornflour and whisk into soft peaks (this prevents over-whipping of the whites)


9. When whisked into peaks add the remaining sugar and cornflour in 3 to 4 equal portions folding gently in between each addition


10. Place the meringue mix into a piping bag and then cut off the end to produce a 'nozzle'


11. Pipe onto the drawn out circles, starting in the middle of the circle filling in the circle and making a nest shape


12. Pipe the sides of the nest to 2cm high


13. Place the nests in the oven set at 140c and bake for approximately 3 hours until set, the nest will turn a cream colour and should be sticky in the centre


14. Allow to cool. When cold, the meringues can be stored in a sealed container in the fridge until needed


15. To serve, whip the double cream into soft peaks


16. Peel the mango and slice into thin strips


17. Spoon a small amount of the whipped cream onto a rectangle plate at one end


18. Place the pavlova a plate and spoon the whipped cream on top of the pavlova


19. Cut the passion fruit in half, scrape out the seeds and scatter the fruit over the whipped cream and pavlova


20. Arrange the sliced mango fanned out on the plate


21. Drizzle the sliced mango with the chilli glaze


Chateaubriand with rosemary skewered flat mushrooms, tomato confit, potato gratin and barnaise sauce

For the tomato confit (2 portions)



  • 5 mg crushed chillies

  • 3 gm demerara sugar

  • 150 gm chopped tomatoes

  • 6 baby plum tomatoes



Method:


1. Place all the ingredients into a saucepan and bring to a light simmer.


2. Leave on a very low heat and make sure you stir regularly to reduce the risk of burning.


3. Cook for approx 30 minutes to infuse the chilli


4. Heat a frying pan with 5ml olive oil and add the baby plum tomatoes


5. Fry until the skins start to burst, then add the sauce from the saucepan




For the Bearnaise sauce (2 portions):




  • 2 mg Cayenne pepper

  • 2 mg whole black peppercorns

  • Half a lemon

  • 30 ml water

  • 1 bay leaf

  • 1 liquid egg yolk

  • 80gm unsalted butter roll

  • 2 tspns white wine vinegar

  • 200 mg table salt

  • 2 tspns Chardonnay cooking wine

  • 4 gm tarragon



Method:


1. Place the white wine vinegar, white wine, peppercorns and bay leaves into a sauce pan, bring to the boil, reduce the heat and simmer the mixture until it has reduced by half


2. Remove from the heat


3. Slowly melt the butter


4. Place the reduced liquid into a metal mixing bowl along with the liquid egg yolk


5. Slowly whisk in the melted butter one spoonful at a time


6. Add the cayenne pepper and adjust the seasoning by taste


7. Place the Bearnaise sauce into a metal container and leave in a warm place


8. Remove the leaves from the tarragon and chop


9. Add the chopped tarragon to the hollandaise to make a bearnaise sauce.

For the watercress salad and dressing (2 portions)




  • 30 gm watercress

  • 1 garlic clove

  • 1 tablespoon frying/olive oil

  • 1 white onion

  • 40 ml french mustard

  • 40 ml water

  • 3 tablespoons malt vinegar

  • 1-2 tablespoons dark soy sauce



Method:


1. Peel and finely chop the onions and garlic


2. Mix the French mustard, vinegar and dark soy sauce together


3. Add the garlic and onions to the mustard mix


4. Place in a large container, and using a stick blender, blend to emulsify the dressing


5. Slowly adding the oil and water whilst blending


6. Dress the watercress in the dressing ready for serving

Potato gratin (2 portions)




  • 750 gm Maris piper potatoes

  • 2 fresh garlic cloves

  • 6 gm vegetarian Italian hard cheese

  • 140 ml fresh double cream

  • 1.5 gm table salt

  • 1 gm ground white pepper



To top:



  • 50 gm mature cheddar

  • 100 ml fresh double cream



Method:


1. Preheat the oven to 150c


2. Wash and peel the potatoes


3. Slice the potatoes as thinly as possible


4. Peel the garlic and blitz to a puree


5. Grate the Italian cheese to a fine powder


6. Put the sliced potatoes into a large container and mix with the Italian cheese and the cream, season with salt and pepper to taste


7. Line a tray and add the sliced the potatoes in different layers


8. Pour any excess cream over the potatoes


9. Cook for about 2 hours


10. To check to see if they are cooked, skewer with a knife, the potatoes should give little resistance.


11. Just before serving, top with the double cream and West Country Cheddar


12. Place in the oven to bake

For the chateaubriand (2 portions):




  • 2 x 20 oz Chateaubriand

  • 2 sprigs rosemary

  • 2 flat mushrooms

  • Sea salt

  • Cracked black pepper

  • 30 ml tomato ketchup

  • Tarragon

  • Olive oil



Method:


1. Rub the mushroom with 10ml olive oil, place on a baking tray and place in the oven


2. Once cooked, cut in half and skewer each 1/2 with a rosemary sprig


3. Season the steak with salt and pepper


4. Gently heat the olive oil and fry or grill the Chateaubriand to your taste


5. Serve the Chateaubriand with the potato gratin, the Bearnaise sauce, the tomato confit, the watercress salad and the rosemary-skewered mushrooms


The Living Room is located at 13 St Werbergh Street, Chester, CH1 2DY

www.thelivingroom.co.uk

As Prince William and Kate Middleton tie the knot, it gives all us Brits a great reason to eat and drink like royalty.

With the happy couple celebrating their nuptials on April 29th, the country will be marking the occasion with a Bank Holiday, and what better way to enjoy an extra day off than with the best of British food and drink.

Whether watching the ceremony from the comfort of your living room or going all-out with a street party, get in the mood for romance with our tasty recipe ideas fit for a king!

If the way to your mans heart is through his stomach, then treat him to Chateaubriand served with rosemary skewered flat mushroom, tomato confit, potato gratin, chips and Bearnaise sauce.

To finish, think desserts to share, like pot au citron set with British blackberries and served with thyme shortbread, or inject some romance with passion fruit pavlova with chilli-spiked mangos.

To wash it all down, try our specially-designed cocktail, A Truly British Affair. Make in batches of two and its sure to make your loved one swoon! This terribly British drink contains a refreshing combination of ingredients - apple juice, mint, cucumber and elderflower, with a dash of Scottish gin as a nod to the happy couples first meeting at St Andrews.

A Truly British Affair

2 teaspoons elderflower cordial

1 tsp caster sugar

1 inch cucumber

50ml Hendricks gin

25ml Apple juice (preferably pressed)

Small handful of mint leaves (no stalks)

Method: Crush the cucumber, sugar and cordial together in a sturdy glass using a muddler (the end of a rolling pin works equally well!) until the cucumber is almost a puree. Add the Hendricks, apple juice and mint, top up with cubed ice and shake vigorously. Fine strain into a large tumbler filled with crushed ice and garnish with a sprig of fresh mint a slice of cucumber.


Pot au citron set with blackberries and served with thyme shortbread

For the thyme shortbread (2 portions):



  • 30 gm plain flour

  • 2.5 gm plain flour

  • Icing sugar to dust

  • 14 gm cornflour

  • 14 gm caster sugar

  • 2 gm thyme

  • 30 gm unsalted butter




Method:


1. Preheat the oven to 160C


2. Sieve the cornflour and plain flour together


3. Soften the butter and cream with the sugar, mix the flour into the butter cream


4. Roll out into a sheet about the thickness of 0.5cm


5. Cut out 60cm discs and re-roll the trimmings until you have 4 discs


6. Press in the thyme stalks and dust with icing sugar


7. Bake in the oven for 8 minutes, until crisp with a light brown colour


8. Remove from the oven and allow to cool




For the Pot au Citron with blackberries (2 portions):



  • 40 gm blackberries

  • 50gm caster sugar

  • 1 lemon juice and zest

  • 200 ml fresh double cream



Method:


1. Pour the cream and caster sugar into a saucepan


2. Zest the lemon and place in the saucepan with the sugar and cream


3. Over a moderate heat bring the cream to the boil whilst stirring all the time


4. Once the cream has boiled, remove from the heat


5. Squeeze the juice from the lemon, add to the boiled cream


6. Cut the blackberries in half lengthways


7. Divide the blackberries into two (leave a few aside for garnish at the end)


8. Divide the cream mix equally into two, pouring over the blackberries gently


9. Allow to cool and set before serving


10. To serve, garnish the pot with a couple of blackberries cut in half and the thyme shortbread




Most Read

Most Read

Latest from the Cheshire