A Right Royal Repast: Sandwich Recipes For The Queen’s Birthday Celebrations

It’s HRH Queen Elizabeth II’s 90th birthday today, and although people are already celebrating, many of the official activities aren’t planned to start until May. But that doesn’t mean you can’t knock up a few royally-approved sandwiches to toast to her Maj!

I’ve put together five easy sandwich recipes which can be enjoyed as a picnic or as part of afternoon tea. The only real difference would be how you cut them! In order to make sandwiches for high or afternoon tea, you cut off the crusts and cut the sandwich into three fingers (cutting across the longest edge, so your fingers are wide and fat, not slim and long!). For picnics, you might like to cut your sandwiches into triangles. If it’s everyday boring old lunch, then just cut them into two rectangles. This is a secret sandwich language devised by Brits so we know exactly how posh the situation is. Don’t tell anyone…

Coronation Chicken spice

One of the first things that springs to mind when we’re talking royal food is Coronation Chicken. This is like a basic American chicken salad, but jazzed up with Indian influences. Created in the 50s by Rosemary Hume, it was originally called poulet reine Elizabeth! The dish was created to be easy to prepare in advance and consume in front of the TV, watching the Coronation.

At its most simplest, Coronation Chicken is just a combination of curry powder, mayonnaise and chicken, but if you can’t get your hands on curry powder, you might like to know how to make your own. Mix 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground ginger, 1/2 tsp mustard powder, 1/4 tsp ground cloves and 1 tsp turmeric together. If any of these are too spicy for you, leave them out. You can add in some chilli powder if you like, but Coronation Chicken isn’t supposed to be hot!

Then, mix 200g of cooked chicken with 1 tsp of curry powder, 1 tbsp mango chutney, 1/2 tsp of Worcestershire sauce and 3 tbsp mayonnaise together. This is your filling!

Coronation Chicken inside

This filling will probably make three or four rounds of sandwiches – I like to add in some little gem lettuce, but you can also add in flaked almonds and coriander too. If you’re preparing this for a salad, use less mayo and lay it on a bed of lettuce.

Coronation Chicken finished

Next up is a royal recipe adapted from Tea Fit For A Queen – recipes inspired by London’s royal palaces. Cucumber sandwiches are one of the most iconic of all British sandwiches, but I must confess I don’t know anyone who makes or eats them regularly. This is the kind of sandwich filling that means you must be somewhere posh!

Cucumber and mint filling

Peel, deseed and chop one whole cucumber, then mix in 1 tbsp olive oil, 1 tbsp white wine vinegar, a sprinkle of salt, and some finely chopped mint leaves and allow to stand for at least 10 minutes.

Cucumber and mint inside

Take one slice of brown bread and one of white, butter both sides (to stop the moisture from the cucumber making the bread soggy!) and lay the drained cucumber slices on the top.

Cucumber and mint sandwiches

This is absolutely delicious and well worth making – so refreshing and light! It was the surprise hit of my tasting session with friends! And, just as with the Coronation Chicken, you can serve this filling as a stand alone salad.(This filling will make around three to four rounds of sandwiches.)

This next filling isn’t really glamorous, but it’s such a staple I couldn’t leave it out. And, I serve mine with a little twist – it’s cheese and pickle sandwiches!

Cheese and pickle inside

You can use Branston Sandwich Pickle in this, but I prefer to buy caramelised red onion chutney. My secret trick is to spread the bread very thinly with mayonnaise – it gives the cheese an extra hint of creaminess and contrasts beautifully with the pickle! I stole this idea from Pret A Manger and I’m never giving it back. HA HA HA!

By the way, you can grate your cheese, you can slice it, or you can crumble it into small, thin pieces with a knife by doing little cuts into the cheese, which is my favourite way. Each one has its own texture, and does make a difference to the final sandwich.

Cheese and pickle finished

The next sandwich is one of my favourites – a traditional ham sandwich, pepped up with some Dijonnaise. It’s traditional to serve ham sandwiches with English mustard, but I like to mix Dijon mustard in with mayonnaise and use it to spread on the bread.

Ham sandwiches

The key part here is to get good quality ham – my favourite is Wiltshire, but any dry or crumbly ham is good. I can’t give you quantities for batches, but you’ll be using one or two slices of ham per round, around four slices of tomato, and three or four lettuce leaves.

Ham sandwiches inside

Spread your Dijonnaise on both sides of the bread, and lay the fillings inside. So simple!

Ham sandwiches finished

Last but not least – egg mayonnaise, that nursery staple. It’s not so popular for lunch these days because the smell of the eggs will make everyone around you despise you, but for a celebration you can’t go wrong! You can mix in some chopped chives if you’re feeling fancy, but the old-school traditional way to prepare this is with cress.

Egg mayonnaise

Here’s my secret to perfect hard boiled eggs every time – add them to a pot of cold water in a single layer with around an inch of water at the top. Bring to the boil, and as soon as the water is boiling, remove them from the heat and place a lid on the top of the saucepan. Leave for ten minutes. As soon as the time is up, plunge them into iced water until they’re cold! Very easy, and great results every time, I promise.

Egg mayonnaise inside

You’ll want to use one egg per round of sandwiches – mix in 1 tbsp of mayonnaise to hard boiled eggs, and a pinch of cress or chives (finely chopped). Then add to your sandwiches – no need to butter these, but feel free to add salt to the mixture!

Egg mayonnaise finished

Tah dah! My five sandwich recipes for a right royal high tea, or picnic. I’ll be sharing some more recipes in the run-up to the celebrations, so keep checking back!

Finsihed.jpg

Before I go, here’s a cool infographic created by NRS Healthcare, which lists 90 facts about the Queen at 90! Enjoy! (And visit their blog here to find out about their good work, too!)

Queen's 90th Birthday

 

Square logo initials

The 22-Day Revolution: Vegan Diet Days 15, 16 and 17 – The Travelling Edition (With Bonus Illness!)

I told you guys that I was facing a pretty tough challenge – a three day convention that I had to attend for work. I knew I couldn’t keep a day by day blog of everything I ate, so my plan was to compile it all into a bumper travelling edition, which I hoped would contain some tips for anyone who needs to travel during The 22-Day Revolution.

(Pst – if you want to know what I’m up to, head to day zero by clicking here to find out all about my 22-day vegan challenge! Plus, click here to be taken to the Amazon page to purchase your own copy, through my affiliate link: The 22-Day Revolution: The plant-based programme that will transform your body, reset your habits, and change your life.)

Continue reading

FFF’s Guide to Marseille: La Cuisine du Môle Passédat, MuCEM

IMG_5671-0

One of the jewels in Marseille’s crown is the brand new €191m museum, MuCEM, which sits on the seafront of the city, not far from the picturesque Vieux Port, which is the main hub of the old town. This beautiful building houses exhibits depicting the history of the city and the Mediterranean, cultural artifacts and the like, and is well worth a day of exploring. One of the highlights for me, though, was Gérald Passédat’s bistro, La Cuisine du Môle Passédat.

20140803-230720-83240893.jpg

Gérald Passédat is a Michelin starred chef, whose menus are priced appropriately to his level of expertise. His main restaurant, Le Petit Nice, is located up the coast in Marseille and has been awarded three Michelin stars. If you don’t have the cash for €200 menus, though, you can still experience a little bit of his kitchen magic at an affordable price. €21.50, to be exact.

20140803-230759-83279786.jpg

DKNY 4109 sunglasses, c/o sunglasses-shop.co.uk

This is the price for the cold buffet (and dessert!) at La Cuisine du Môle Passédat, which is located on the roof of MuCEM, and right next to La Table du Môle Passédat – another of Passédat’s pricier restaurants. The queues start early for La Cuisine, and once you’re inside it’s easy to see why. The complimentary loaf of bread is just the start of the delicious spread on offer.

20140803-230759-83279390.jpg

Continue reading

Boxing Day Ideas for Turkey Leftovers!

This is a flashback post that some of you might have already seen at Thanksgiving – but I thought it was worth a repeat for all the UK-based readers who will be up to their eyeballs in turkey this Christmas! Here are some great recipes using leftover turkey that taste so delicious you’ll want to cook extra next year!

Leftover mosaic

Week One: Feel Good Chicken Broth - Broth before stock

Sweet treats for your Royal buffet

Victoria sponge cake

Image via Wikipedia

CLASSIC BRITISH TREATS

Victoria sponge

A beautifully simple, light cake – classically British, of course – dusted with icing sugar and filled with jam would make the perfect addition to your table. Add whipped cream and fresh fruit to make it even more indulgent!

Gin and Tonic jelly

A great Nigella Lawson recipe – a grown up version of a party staple, and what better way to toast in the newly weds than with some gin and tonic!

Sweet vanilla cream and dulce de leche butterfly cakes

My own recipe for ridiculously delicious caramel and cream butterfly cakes. Forget cupcakes!

Scones with clotted cream and jam

You could make your own scones with this excellent recipe, but, equally, I’m sure no one will mind if you buy it in…

Lemongrass and raspberry trifle

Another Nigella recipe – and if you fancy a classic version, there are tonnes out there for sherry trifle!

Eton Mess

Legend has it this was invented at at Eton College – which is where Prince William was educated, of course, making this the perfect dish to serve on the big day. Just remember to mix it just before serving, because the meringues will melt otherwise! This is Delia’s recipe, but you can also add a splash of Pimm’s at the last minute to transform it into an ever more celebrationary dish!

The ultimate sandwich ideas for a royal wedding watching party

Cucumber and cream cheese sandwiches with tea ...

Image via Wikipedia

I love sandwiches and they should have centre stage in your wedding party buffet! But you have to make sure you cut them correctly – not diagonally into quarters, but into long, dainty finger shapes as they do for afternoon tea at The Ritz!

Because I would imagine you’ve made your own sandwiches more times than you’ve made any other kind of recipe, I’m not offering quantities, just ideas. That way you can be inspired and dish up your own quantities, depending on whether you’re watching the wedding with friends, or the whole street!

SANDWICH IDEAS

  • Smoked salmon and cream cheese
  • Ham, salad and cherry tomatoes with dijonnaise
  • Cheese and caramelised red onion chutney
  • Roast beef with horseradish mayonnaise and rocket
  • Egg mayonnaise
  • Prawn mayonnaise
  • Thinly sliced cucumber
  • Chicken salad

Have an idea I’ve missed? Tell me in the comments and I’ll add it to the list!

Don’t forget to check out my other post, on your ultimate recipes for a wedding watch buffet, here!

Your ultimate recipes for a Royal wedding party buffet

spicy coleslaw

Image by elana's pantry via Flickr

I’m going to be making a series of posts chronicling the best recipes and ideas for your wedding watching party – starting with traditional British buffet staples! No spread would be complete without these old-fashioned favourites!

BUFFET STAPLES

Sausage rolls

Now, it wouldn’t be a proper British buffet without some sausage rolls on the table. For the record, I like mine hot! Here’s a Jamie Oliver recipe – although if you have Jamie’s 30-Minute Meals, try his version from that book which has fennel seeds! Also, don’t forget about sausages on sticks, another old favourite.

Scotch Eggs

Now, I’m not going to be making Scotch eggs for my party, because I’d rather buy them than stand over the deep fat fryer. But if you want to give it a go, this recipe will make some really cute quails’ egg ones.

Cheese Straws

An old-school treat – just make sure you use puff pastry for flakey, delicious straws!

Pork Pie

Now, I’m not convinced it’s worth your time to make a pork pie to go with a buffet – if you’re going to make such a glorious beast, you should at least make it the centrepiece of a luscious picnic! But Nigel Slater knows his stuff, so I’m recommending this recipe for all you gluttons (for punishment).

Coleslaw

Everyone knows how to make their own coleslaw, but this Nigel Slater guide gives you some ideas for ways to liven it up with some twists!

Potato Salad

I love Martha Stewart! I think that people both sides of the pond will be surprised at the other’s claiming that this is a traditional national dish, but just like apple pie, the British and American versions have been embraced by their home countries. Here’s a link to a video and basic recipe, which also has a guide for some great add-ins!

Quiche

Now, it wouldn’t be a proper feast without a quiche, or as my nan used to call it, quince. But what kind of quiche? It has to be something seasonal, and a little bit special – what about smoked salmon? Delia’s the queen of baking, so I offer up her recipe for a smoked salmon tart.

Coronation Chicken

I’ve had loads of arguments with people recently about coronation chicken. I maintain it’s not to be served for a royal wedding buffet, because NO ONE’S BEING CROWNED. But, still, it’s a royally inspired dish, so include it if you like! Here’s a Gordon Ramsey version to make it extra special!