In The Royal Manner (21 page)
Serves: 8–10
Preparation time: 15 minutes plus 24 hours storing Cooking time: approx. 1 hour 15 minutes
75g/3oz butter, softened
175g/6oz light brown sugar
2 medium eggs
2 large bananas
200g/7oz self-raising flour
¼ tsp bicarbonate of soda
l tsp salt
100g/4oz finely chopped walnuts
25g/loz banana chips
25g/1oz walnut pieces
Preheat the oven to 180° C/350° F/Gas 4
1.
Grease and line a 900g/2lb loaf tin. In a bowl, cream together the butter and sugar until pale and creamy. Gradually beat in the eggs.
2.
Peel and mash the bananas and stir into the creamed mixture.
3.
Sift the flour into the bowl with the bicarbonate of soda and salt, and add the chopped walnuts. Fold in gently and then pile into the loaf tin. Smooth over the top and arrange the banana chips on top. Sprinkle with the walnut pieces and bake for 1-1¼ hours until well risen and just firm. A skewer inserted into the centre should come out clean. Turn on to a wire rack and allow to cool.
4.
Wrap the loaf in foil and keep for 24 hours before serving sliced and buttered.
RAISED CHICKEN, HAM
AND
MUSHROOM PIE
Serves: 6-8
Preparation time: 1 hour plus cooling, standing and chilling
Cooking time: approx. 2 hours 35 minutes
2 tbsp olive oil
1 medium red onion, peeled and finely chopped
1 tbsp lemon juice
150g/5oz small chestnut mushrooms, wiped and sliced
800g/l¾ lb skinless, boneless chicken breasts, finery chopped
225g/8oz lean cooked gammon, finely diced
4 tbsp freshly chopped parsley
Salt and freshly ground black pepper
FOR THE PASTRY
675g/1llb strong plain flour
2tsp salt
75g/3oz lard or white vegetable fat
75g/3oz unsalted butter
175 ml/6 fl oz milk
1 medium egg, beaten
Preheat the oven to 200° C/400° F/Gas 6.
Grease a deep 20 cm/8in loose bottomed round cake tin.
1.
Heat the oil in a frying pan and gently fry the onion with the lemon juice for 3 – 4 minutes until just softened. Add the mushrooms and cook for a further 2–3 minutes until the mushrooms are tender. Allow to cool then transfer to a large bowl and mix with the chicken, gammon, parsley and seasoning. Cover and chill until required.
2.
Now make the pastry. Sift the flour and salt into a large heatproof bowl and rub in half the white fat. Place the remaining fat with the butter in a saucepan. Pour in the milk and 275 ml/9 fl oz water. Heat gently until the fats have melted.
3.
Bring to a boil and then beat into the flour mixture. Turn on to a lightly floured surface and knead until smooth. Roll out two thirds of the pastry into a round with a thickness of lcm/lin. Gently ease into the tin, pressing lightly to make sure the pastry fits the tin. Trim the pastry to leave a 1cm/lin over hang.
4.
Pile the prepared chicken filling into the pastry case and pack down well. Fold the pastry rim over the filling and brush with beaten egg. Roll out the remaining pastry to fit the top of the pie and place on top. Using a sharp knife, score the edges of the pie to seal and then make 2 holes in the top to allow steam to escape.
5.
Roll out any pastry trimmings and make leaves or other decorations for the top of the pie. Glaze the pie with egg and secure the pastry decorations to the top. Stand on a baking sheet and bake for 30 minutes. Lower the temperature to 150° C/300° F/Gas 2, reglaze the pie and cook for a further 1l hours, covering with a layer of foil if it starts to over-brown. Cool for 20 minutes then remove from the tin. Place on a baking sheet and brush the sides of the pie with more egg. Bake for a further 20 – 25 minutes until the pie is golden. Allow to cool completely, then chill for at least 1 hour before slicing to serve.
On these dark autumnal nights standing around crackling bonfires and following the firework displays, there is no better way to round off the evening than with a hearty family supper.
Easy to prepare and eat, these recipes will appeal to the whole family.
PUMPKIN SOUP
WITH
DEVIL'S GARLIC BREAD
A tasty and delicious alternative to the usual winter warming soups. This is an excellent way of using up the pumpkin flesh left over from making your Hallowe'en lantern – (see Cook's note].
Serves: 4
Preparation time: 10 minutes
Cooking time: approx. 30 minutes
2 tbsp olive oil
1 large onion, peeled and finely chopped
425g/15oz can pumpkin purÉe
1 tbsp freshly chopped thyme or 1 tsp dried
l tsp ground cinnamon
l tsp ground cumin
1 tsp ground coriander
900 ml/1l pt vegetable stock
400g/14oz can chopped tomatoes
Salt and freshly ground black pepper
Fresh thyme to garnish
FOR THE BREAD
1 x Ciabatta loaf
100g/4oz butter, softened
2 garlic cloves, peeled and crushed
1 tbsp wholegrain mustard
2 tbsp freshly grated Parmesan cheese
Preheat the oven to 200° C/400° F/Gas 6
1.
For the soup, heat the oil in a large saucepan and gently fry the onion for 3–4 minutes until just softened but not browned.
2.
Stir in the pumpkin purÉe, thyme, spices, stock and chopped tomatoes. Season well and bring to a boil. Simmer for 25 minutes until thick and tender. If you prefer a smooth soup, blend for a few seconds in a food processor or blender.
3.
Meanwhile, make the bread. Slice the bread across at 2.5cm/1 in intervals, taking care not to cut all the way through.
4.
Mix the remaining ingredients together and season with black pepper. Spread in between each slice of bread. Wrap the bread in foil and bake in the oven for 20 minutes until the butter is melted and the bread is hot.
5.
To serve, ladle the soup into warmed soup bowls or large mugs and serve with the hot bread. Sprinkle the soup with fresh thyme and ground pepper, if liked.
Cook's note:
discord the seeds and chop the flesh of your pumpkin into small pieces. Place in a saucepan with a few tablespoons of water and bring to a boil. Cover and simmer gently for 10 – 15 minutes, adding more water if necessary, until tender. Cool and purÉe and use in the soup or as a filling for a pie.
PUMPKINS
The pumpkin lanterns used at Hallowe'en originated from Ireland. The labourers, returning home late from work in the fields, hollowed out turnips or beet and used them as lanterns. When Irish immigrants arrived in America they used pumpkins instead.
SPICY COTTAGE PIE
Traditionally Shepherd's Pie is made using minced lamb, and a Cottage Pie with minced beef. This is a spiced-up variation, easy to eat with a fork round the bonfire.
Serves: 4
Preparation time: 30 minutes plus cooling
Cooking time: approx. 1 hour 15 minutes
1 tbsp vegetable oil
1 medium onion, peeled and finely chopped
450g/l lb lean minced beef
l – 1tsp hot chilli powder
1 tsp ground cumin
1 tsp dried mixed herbs
2 tbsp plain flour
300 ml/l pt beef stock
Salt and freshly ground black pepper
425g/150z can kidney beans, drained and rinsed
FOR THE POTATO TOPPING
900g/2lb potatoes
4 tbsp olive oil
2 garlic cloves, peeled and crushed
4 tbsp freshly chopped coriander
1 medium egg, beaten
Preheat the oven to 190° C/375° F/Gas 5
1.
Heat the vegetable oil in a saucepan and gently fry the onion for 3 – 4 minutes until just softened. Add the minced beef, chilli powder to taste, cumin and herbs and cook, stirring, for 2 – 3 minutes until browned all over.
2.
Stir in the flour, stock and seasoning. Bring to a boil and simmer for 15 minutes, stirring occasionally. Add the kidney beans and cook for a further 5 minutes. Transfer to a 1.5lt/2l pt ovenproof dish and set aside to cool while preparing the topping.
3.
Peel and chop the potatoes and place in a large saucepan. Cover with water and add 1tsp salt. Bring to a boil and cook for 10 – 15 minutes until tender. Drain well, return to the saucepan and mash well.
4.
In a small saucepan, heat the oil until hot and fry the garlic for 30 seconds until tender – do not allow to brown. Pour into the mashed potatoes, add the chopped coriander, season and mix well. Cool for 10 minutes.
5.
Pile on top of the beef mixture to cover completely. Carefully brush the top with beaten egg and bake for 20 – 25 minutes until the pie is golden.
BANANA BREAD
AND
BUTTER PUDDING
A traditional recipe with a Royal twist, this dish was prepared regularly at Kensington Palace and Highgrove.
Serves: 4
Preparation time: approx. 20 minutes plus 30 minutes standing
Cooking time: approx. 30 minutes
75g/3oz butter, softened
75g/3oz sultanas
1 vanilla pod
450 ml/¾ pt single cream
6 thick slices white bread
1 large banana
3 medium eggs
2 tbsp light brown sugar
Preheat the oven to 180° C/350° F/Gas 4
1.
Using a little of the butter, grease an ovenproof gratin dish. Sprinkle half the sultanas over the bottom.
