Thursday, 28 April 2011

Royal Wedding inspired Party recipes

I promise, that this is (almost) my final blog around the Royal Wedding. Though I must admit, I have found it rather fun.

This time i'm looking at food (yummy) and the lovely English inspired recipes that are easy to do for parties and dinners and basically, any time you feel hungry.

Caramel and Chocolate Squares

Chocolate & caramel flapjacks
    • 200g soft brown sugar
    • 200g butter , plus extra for greasing
    • 2 tbsp golden syrup
    • 350g whole oats
    • 397g can caramel (we used Carnation Caramel)
    • 200g plain chocolate
    • 1 tbsp unflavoured oil , like sunflower
  1. Heat oven to 150C/130C fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.
  2. Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. Chill until firm.
  3. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares.

Frozen Champagne Shots

Champagne jelly shots
  • 2 sheets gelatine (look for Supercook or Costa brands in supermarkets)
  • 500ml rosé Champagne
  • 1 tbsp caster sugar
  • edible sparkle optional 
  1. Soak the gelatine in cold water for 5 minutes until softened then squeeze out. Heat 2 tbsp Champagne with the sugar and then stir in the gelatine until dissolved. Add this to the rest of the Champagne and stir.
  2. Pour into a bowl and chill until set. Rough up with a fork and then spoon into shot glasses, sprinkle with disco glitter.

Victoria Sponge
Granny's Victoria sponge
  • 200g unsalted butter , softened, plus extra for greasing
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour , plus extra for dusting
  • about 6 tbsp raspberry jam
  • 250ml double cream , whipped
  • icing sugar , for dusting
  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  3. Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

Easy Strawberry tarts
Little jam tarts
  • 500g sweet shortcrust pastry
  • 20 tsp jam (we used apricot, blackcurrant and strawberry)

  1. Roll out the shortcrust pastry on a lightly floured surface to just under the thickness of £1 coin. Stamp out 20 x 5cm circles using a pastry cutter and line 2 mini muffin tins (or make in 2 batches).
  2. Prick with a fork and spoon 1 tsp jam into each (we used apricot, blackcurrant and strawberry). Stamp out shapes from the leftover pastry to decorate the tarts, if you like.
  3. Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden.

Coronation Pies
Coronation pies
  • 1 tbsp olive oil
  • onion , chopped
  • 2 tbsp medium curry powder
  • 3 tbsp mango chutney
  • 140g cooked chicken breasts , diced into chunks
  • 140g soured cream
  • knob of butter
  • 500g pack shortcrust pastry
  • flour , for dusting
  • egg , beaten
  • 2 tbsp flaked almonds

  1. Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.
  2. Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out - this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
  3. Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.

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