In The Royal Manner (20 page)

4.
Strain the tea into teacups and add milk or lemon, and sugar to taste – never put the milk in the teacup first.

A tea cosy will keep the pot warm, but it will also cause the tea to ‘stew’.

I have put together some suggestions which could be used for a hearty Highland tea – suitable for any ‘royal’ table. These days, the Queen is never in her Scottish residence from October onwards. When the first snows and heavy frosts settle on the foothills of Lochnagar, it is time to return south.

BRAMBLE JELLY

Makes: 675g/1llb

Preparation time: 20 minutes plus draining and cooling Cooking time: approx. 30 minutes

900g/2lb blackberries

approx, 450g/1lb preserving sugar

2 tbsp lemon juice

Preheat the oven to 140° C/275° F/Gas 1

1.
Wash the blackberries thoroughly, and hull them. Place in a large saucepan or preserving pan and pour in 150ml/¼pt cold water. Bring to a boil and simmer for 10 minutes until very soft, pressing the fruit occasionally.

2.
Strain the fruit and its juices through a jelly bag or some clean muslin suspended over a clean bowl – this will take about 6 hours to allow the fruit left behind to became dry – don't be tempted to squeeze the mixture.

3.
Measure the juice and pour back into the saucepan. Add 450g/1lb sugar and 2 tbsp lemon juice per 600ml/1pt blackberry juice. Stir over a low heat until the sugar is dissolved. Raise the heat and boil rapidly for about 15 minutes until setting point is reached (104° C/219° F on a sugar thermometer – see below if you don't have a thermometer). Skim off any surface scum using a flat spoon.

4.
Meanwhile, prepare the jars. Wash them very well in hot water, and rinse thoroughly. Dry them, and place them in the oven on a baking sheet lined with paper.

5.
Carefully pour the hot jelly mixture into the prepared jars, tapping as you pour so any air bubbles are dispersed, to within 6mm/¼ in of the top. Place waxed circles from packs of jam pot covers on the hot jelly to form a seal, and then seal completely with transparent covers or lids.

6.
Allow to cool, then label and store in a cool dark place.

Cook's note:
to test for setting if you don't have a sugar thermometer, spoon a little of the boiling preserve on to a cold plate. Remove the rest of the jelly from the heat. Allow the spoonful to cool and then push it with your finger. If the jelly has reached setting point the top will have set and the preserve will wrinkle when you push it. Continue boiling the jelly if necessary.

TEATIME SCONES

Traditionally served unfruited, if you omit the sugar and add a pinch of salt, these scones can be eaten with cheese. Simply twist a scone in the middle to break it open – you don't have to slice it.

Makes: 12

Preparation time: 15 minutes Cooking time: approx. 15 minutes

450g/1lb self-raising flour

100g/4oz butter, cut into small pieces

100g/4oz caster sugar

250 ml/9 fl oz milk

1 small egg, beaten

Preheat the oven to 220° C/425° F/Gas 7

1.
Sift the flour into a bowl. Add the butter and rub into the flour using your fingertips until the mixture resembles fresh breadcrumbs. Stir in the sugar.

2.
Pour in most of the milk, and stir using a round-bladed knife to form a soft dough, adding more of the milk if necessary.

3.
Turn on to a lightly floured surface and knead gently to form a smooth ball, taking care not to over-handle.

4.
Roll or press the dough out to a thickness of 2cm/¾in. Using a 6cm/2lin round cutter, stamp out 12 rounds, gently rerolling the trimmings.

5.
Place the scones on a lightly greased baking sheet and brush the tops with beaten egg. Bake for 12 – 15 minutes until golden. Transfer to a wire rack to cool slightly, and then serve, split and buttered, with Bramble Jelly.

POTTED SHRIMPS
AND
SALMON

Serves: 6

Preparation time: 15 minutes plus cooling and chilling Cooking time: approx, 5 minutes

225g/8oz butter

350g/12oz peeled shrimps or small prawns, thawed if frozen

Pinch of ground mace

Pinch of cayenne pepper

Pinch of ground nutmeg

100g/4oz smoked salmon, cut into thin shreds

1.
Place the butter in a small saucepan and melt over a low heat until liquid, without browning. Remove from the heat and allow to stand until the sediment sinks to the bottom, and then strain through clean muslin.

2.
Reserving about a quarter of the butter, reheat the remaining over a gentle heat and add the shrimps and spices. Cook, stirring, for 2–3 minutes until the shrimps are well coated in the butter. Remove from the heat and cool for 10 minutes. Stir in the smoked salmon.

3.
Divide between 6 small ramekin dishes or pots, pressing down lightly, and allow to cool. Poor over the remaining butter to seal the pots and chill for 1 hour. Serve with oatcakes or brown bread, and wedges of lemon to squeeze over.

SHORTBREAD

No Highland tea would be complete without shortbread. It is always made in a hand-carved wooden shortbread mould for the Royal Family.

Serves: 6

Preparation time: 15 minutes Cooking time: approx. 45 minutes

150g/5oz plain flour

3 tbsp ground rice

50g/2oz caster sugar

100g/4oz piece of butter Caster sugar for dredging

Preheat the oven to 170° C/325° F/Gas 3

1.
Sift the flour and ground rice into a bowl and stir in the sugar. Add the butter, and, keeping it in one piece, gradually work the dry ingredients into it. Then knead until smooth.

2.
Pack into a floured 20cm/8in shortbread mould and turn on to a baking sheet. Alternatively, pack into an 18cm/7in shallow cake tin and prick all over with a fork.

3.
Bake in the oven for about 45 minutes until firm and pale golden. Mark into 6 triangles, if preferred, while still hot. If using a cake tin, cool for 10 minutes before turning on to a wire rack to cool.

4.
When cold, dredge with caster sugar, cut into wedges and serve.

BALMORAL CASTLE

Time seems to have stood still in this turreted Royal castle which stands in an idyllic setting amidst 50,000 acres of Scottish Highlands. Little has changed since Prince Albert constructed this romantic retreat in 1853 for Queen Victoria, and the couple spent many happy times there.

The ‘VRI’, the imperial crest of Queen Victoria, can still be seen on the flock wallpaper that lines the walls of the corridors and hallways, and green Hunting Stewart tartan carpet disappears into the darkness. Around every corner regiments of antlers stand guard, souvenirs of previous Royal hunting parties.

The castle and grounds are the private property of the reigning monarch, and of all the Royal households, this is the most private and special. Here, every member of the family wears a kilt as everyday attire and the men change into a ‘dress’ tartan kilt for dinner. Although a strict daily routine is observed, the atmosphere is relaxed and informal. This gives the Royal Family a chance to relax and enjoy the simple pleasures of country life, far removed from the formalities of their public life.

BANANA LOAF CAKE

A hearty alternative to the more traditional Dundee Cake. It is perfect for tea time.