BeatrixFan
Majesty , Royal Blogger, TRF Author
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I thought it would be interesting to discuss what the Royals like eating. For example, Princess Anne hardly eats a thing and says that meal-times take up valuable time elsewhere. Queen Elizabeth II hates chocolate but the Duke of Gloucester is a chocoholic.
Here are a few royal recipes too;
King James's Salmon
King James's cooks invented this dish for him and it's been popular ever since. It was said to be a favourite of Queen Henrietta-Maria who took the recipe back to France with her.
Ingredients
3 Blood Oranges (Sometimes called Ruby Oranges)
Half a Bottle of Good Red Wine
Darn of Fresh Salmon
Juice of an Orange
Nutmeg
Peel the blood oranges and slice them quite thickly. Lay them over the bottom of a large cooking pot or wok. Place the salmon on top of the orange slices and cover it along the sides with more orange slices - leave a thick line uncovered on the top of the fish.
Pour the juice of an orange over the fish in the line you've left. Grate some nutmeg over the top and pour around but not on the fish, the half a bottle of red wine.
Cover the wok or cooking pot with tin-foil and cook on the hob for about 15 minutes, watching it like a hawk. Don't overdo the fish. Serve with some of the red wine over the top and new potatoes.
Mitton of Pork
This was a favourite of Henry VIII who turned it into a hunting dish. It isn't eaten in the saddle, but slices are eaten at hunting lunches. This dish is a favourite of the British Royal Family and is a regular at their shooting lunches.
Ingredients
20 rashers of bacon
loin of pork - chopped into thin slices
sage and onion stuffing - home made if possible
Take a pudding basin. Place the bacon around the bottom and the edges of the basin, so that you can't see the basin. In the bottom, place some of the sliced pork. Then put a layer of sage and onion stuffing followed by a layer of pork. Do this until you get to the top. Cover it with more bacon and bake in the oven for about 1 and a half to 2 hours. When cooked, put a small plate on top of the basin, but so that it is inside the basin. Place a heavy weight on the saucer and leave for 15 minutes. Pour off the juices and cook for a furthur 15 minutes to warm through or serve cold.
Stuffed Quails in White Wine - Known as Flaming Birds
This was a regular at Charles II's court.
Ingredients
4 x Quails
4 Tablespoons of Cooked Rice
4 Chopped Dried Apricots
6 Tablespoons of White Wine
Pinch of Ground Ginger
1 Teaspoon Orange Zest
1 Tablespoon of Pine Nuts
Melted Butter
Juice of 1/2 an Orange
Cognac
Wipe the Quails and season with salt and pepper inside and out. Combine the rice, apricots, ginger, pine nuts, orange zest and a little melted butter. Stuff the quails with the mixture and brush them with melted butter. Roast in the oven at 450 degrees for 10 minutes, reduce the heat to 300 and roast for 15 minutes. Keep basting with a mixture of white wine, the orange juice and a little melted butter. Cook for a furthur 20 minutes. Remove the quails and pour over each one, a little warmed cognac. Ignite and serve.
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I've tried all the above and I can say that they are absolutely wonderful and it's rather thrilling to think that you're eating the same dish as good Queen Bess or Charles II. I have quite a few recipes from the Spanish and French Courts too - courtesy of Mrs Beeton.
Here are a few royal recipes too;
King James's Salmon
King James's cooks invented this dish for him and it's been popular ever since. It was said to be a favourite of Queen Henrietta-Maria who took the recipe back to France with her.
Ingredients
3 Blood Oranges (Sometimes called Ruby Oranges)
Half a Bottle of Good Red Wine
Darn of Fresh Salmon
Juice of an Orange
Nutmeg
Peel the blood oranges and slice them quite thickly. Lay them over the bottom of a large cooking pot or wok. Place the salmon on top of the orange slices and cover it along the sides with more orange slices - leave a thick line uncovered on the top of the fish.
Pour the juice of an orange over the fish in the line you've left. Grate some nutmeg over the top and pour around but not on the fish, the half a bottle of red wine.
Cover the wok or cooking pot with tin-foil and cook on the hob for about 15 minutes, watching it like a hawk. Don't overdo the fish. Serve with some of the red wine over the top and new potatoes.
Mitton of Pork
This was a favourite of Henry VIII who turned it into a hunting dish. It isn't eaten in the saddle, but slices are eaten at hunting lunches. This dish is a favourite of the British Royal Family and is a regular at their shooting lunches.
Ingredients
20 rashers of bacon
loin of pork - chopped into thin slices
sage and onion stuffing - home made if possible
Take a pudding basin. Place the bacon around the bottom and the edges of the basin, so that you can't see the basin. In the bottom, place some of the sliced pork. Then put a layer of sage and onion stuffing followed by a layer of pork. Do this until you get to the top. Cover it with more bacon and bake in the oven for about 1 and a half to 2 hours. When cooked, put a small plate on top of the basin, but so that it is inside the basin. Place a heavy weight on the saucer and leave for 15 minutes. Pour off the juices and cook for a furthur 15 minutes to warm through or serve cold.
Stuffed Quails in White Wine - Known as Flaming Birds
This was a regular at Charles II's court.
Ingredients
4 x Quails
4 Tablespoons of Cooked Rice
4 Chopped Dried Apricots
6 Tablespoons of White Wine
Pinch of Ground Ginger
1 Teaspoon Orange Zest
1 Tablespoon of Pine Nuts
Melted Butter
Juice of 1/2 an Orange
Cognac
Wipe the Quails and season with salt and pepper inside and out. Combine the rice, apricots, ginger, pine nuts, orange zest and a little melted butter. Stuff the quails with the mixture and brush them with melted butter. Roast in the oven at 450 degrees for 10 minutes, reduce the heat to 300 and roast for 15 minutes. Keep basting with a mixture of white wine, the orange juice and a little melted butter. Cook for a furthur 20 minutes. Remove the quails and pour over each one, a little warmed cognac. Ignite and serve.
-------------------------------------
I've tried all the above and I can say that they are absolutely wonderful and it's rather thrilling to think that you're eating the same dish as good Queen Bess or Charles II. I have quite a few recipes from the Spanish and French Courts too - courtesy of Mrs Beeton.