The Extravagant Haggis Recipe Adored By Princess Anne | Royal Recipes | Real Royalty

[Music] hello i'm michael burke welcome to a brand new series of royal recipes this time we're at western bird house formerly a grand country house now a boarding school which has played host to royal visitors for over a hundred years in this series we're delving even further back in time to reveal over 600 years of royal food heritage you play amberlin and i will play henry viii and we've been busy unlocking the secrets of britain's great food archives discovering rare and unseen recipes that have been royal favorites through the ages from the earliest royal cookbook in 1390 it's so precious so special that i'm not allowed to touch it to tudor treats from the court of henry viii i can't wait for this one two three we'll be exploring the great culinary traditions enjoyed by the royal family from the grand to the groundbreaking as well as the surprisingly simple i did think that was going to be a disaster as we hear from a host of royal chefs prince philip would walk past or pop his head in what's for dinner what are we having yeah oh yeah it's not just a normal kitchen and meet the people who provide for the royal table it's okay for the queen it's okay for everyone welcome to royal recipes royal holiday habits are under the spotlight in today's show we're heading off on some royal travels and looking at the kind of food that british monarchs and their families enjoy on their breaks from public life coming up on royal recipes it's pretty quick this is everything is quick well you know i just make it look easy chef anahar rolls out a royally inspired barbecue dish i'm not gonna wait for you today no no manners at all dr annie gray reveals how sugar-loving monarchs brought a holiday staple to britain 350 years ago ice cream was almost magical and eaten only by the super rich and we recreate a show-stopping victorian dessert look at that i have no idea what you're trying to do there michael i might get into a kind of crown i'm here in the italian gardens the royal recipes outdoor kitchen with executive chef anna ha a barbecue anna what are you gonna do i'm going to make haggis kebabs haggis kebabs yes and this is a favorite apparently of the princess royal princess anne when she goes sailing because she does a lot of sailing and she goes on sailing cruises up the western isles of scotland she apparently orders these little haggis canapes from a very famous haggis maker in brunsfield in edinburgh that i used to go to when i was the bbc scotland correspondent we have that in common me and princess anne great so you might actually enjoy these but how does kebabs well i think it's just because we're going to scare them and barbecue them that's what's going to make it a kebab okay but i love a bit of haggis right okay i'm going to cut this open now come on tell me what a haggis actually is haggis is all of the delights that you find inside a happy little pig you've got a bit of liver you've got a bit of kidney you might have a little bit of try but you also have other delights in there like you've got some pearl barley and there'll be some oats and some onions and garlic why are you mixing it with pork because it's going to hold it better together so we can put it on the barbecue and keep it a bit juicy as well it's 50 50 haggis to sausage meat so it makes it possible to kebab it exactly yeah yeah it's the great national dish isn't it of scotland have you ever been in one of those burnt suppers no i haven't when they bring it in and they slice it open with a knife and there's this wonderful burns addressed to the haggis and everything and there's that piper and there's scotch whiskey it's brilliant that's really amazing now okay we're ready to go so i'm just gonna kind of shape it into kind of large walnut size balls oh the pool keeps it together doesn't it yeah so i'm going to pop these ones onto the barbecue there we go okay next i'm going to make a glaze that we're going to brush over the top of the haggis and i think this is really delicious this totally lifts the dish because the sweetness from the honey and then obviously the amazing aroma from your whiskey a good whiskey let me have a sniff oh it's a blended whiskey mmm very nice i'll just put this over here anna you won't be needing any more will you so i'm just going to give that a nice mix i think all the royals love scotland but uh princess anne in particular do you know what her full title is princess anne i've got it here her full title is heroic harness the princess and elizabeth alice louise princess royal royal knight of the most noble order of the garter extra lady of the most ancient and noble order of the thistle dame grand cross and grand master of the royal victorian order dame grant cross the most venerable order of the hospital of saint john of jerusalem that's a little greedy no put that on a visiting card it is big okay next we're going to move on to our lovely neeps and tatty cakes i've cooked 50 turnips or sweets and 50 potato right so to this i'm going to add some flour um some butter here we have it just give that a good shaking just keep a little bit aside so to help me make the cakes afterwards so i'm going to give this a mix a lot of this cooking seems to have a lot of pepper in it i remember when i've had haggis you get a real sort of peppery sense of it and pepper in the swede because swede can be or neaps could be pretty bland couldn't it really yeah that's right i think i will put a bit of cabernet thank you for reminding me oh that's perfectly right yes we make a great team huh um have to keep you up to the market just occasionally a little bit of butter in there as well i'm gonna save some of that butter to actually fry the tattie cakes so that's looking really good yeah that's looking good so i'm going to dust the top of the board spoon as you make it up into the cake a little bit out this is really really scottish really really scottish i think the royal families had a kind of love affair really with scotland for yonks queen victoria and prince albert absolutely fell in love with it i think albert bought balmoral privately actually it's a kind of private home it's owned by the royal family not not one of the palaces well this you need to be super gentle with because it's so light and fluffy and delicate this is going to be like a little cloud okay give that another little roll they do look good actually yeah okay so i'm just going to put some butter into the pan oh and i'm going to turn the kebabs now first i'm surprised princess anne actually has time for these uh sailing crews in the western ireland she's supposed to be the the most hardworking of the royals you know the most official duties yes i've heard that now i'm going to lift these up and be really delicate with them because i want them to keep their shape yeah okay she's very much her own person i think didn't she refuse titles for her children because she thought that was too much of a burden for them now what did you do there you put some glaze on i glazed it with the honey and whiskey glaze that i made earlier on now is that for the taste or the look oh that's for the taste all about the flavor how are the cakes doing they're coming along they're going to need a little bit longer to get a nice crunchy edge out yeah you want an edge because they're soft in the middle and crunchy on the outside exactly yes you flipping them yes i am is this a dangerous moment this is a dangerous moment i'm trying to oh they look great they look really golden i'd say our kebabs are done so we're going to rest these just for like a few minutes okay so those cakes i think our cakes are ready now so i'm going to take them off now as well tip these out onto a plate two for me one for you [Laughter] one for you michael now how are you gonna plate these up so we've got some lovely watercress here which is going to be a nice contrast exactly what you want with a barbecue is a lovely green salad i'm going to dress that actually with a little bit of extra virgin olive oil and that's peppery too there's quite a lot of peppery flavors in there a little marriage in heaven a tiny little bit of salt on that and that'll be done so there you have it your haggis kebabs with uh neeps and tatty cake well looks terrific doesn't it just as the princess royal would have on her hybridian cruise on the aft deck with the sun dipping down over the atlantic and maybe a little little nip of scotch to go with it why not come on let's try it here we go there's an iphone vault for you you first yes i'm not gonna wait for you today no no manners at all oh that looks great it does look good look at this can i have that pit here oh it needs a yacht you need to be in the hebrides i think the combination of the haggis or peppery and the pork is really good well thank you i think the whiskey in the honey glaze though there's a lovely finish on top that really adds something to them a great modern take on a traditional scottish dish [Music] whether she's holidaying at balmoral or on royal duties elsewhere it's said that the queen never leaves home without a supply of her favorite mineral water but she's not the only royal to have developed a particular fondness for water from a little corner of worcestershire the malvern hills an area of outstanding natural beauty for centuries locals famous figures like charles darwin charles dickens and our own royal family have appreciated the region's water for its taste and alleged healing properties it bubbles up from about 70 natural springs around here one of them the holy well is believed to be the site of the oldest bottling plant in the world water's been collected here since the 1600s it's a centuries-old tradition that current owner mike hum is happy to continue this is called jubilee hill and this is where the holy well spring comes up through the pre-cambrian rock which is the hardest rock in england and it's that hard that it doesn't shed any minerals into the water therefore explains the purity there's a an outlet of the holy well spring further up the hill which is called the eye well it's called the eye well because 11th century monks used to wash people's eyes with it thus the purity of the water by the middle of the 19th century malvin was a bustling spa town with the great and the good coming here to take the waters even queen victoria visited but the area was truly put on the map when water bottled by schweppes at the holy well site flowed from a magnificent glass fountain at the great exhibition of 1851 the bottling operation at holy well changed hands around the turn of the 20th century and water continued to be collected there until the 1950s it then lay undisturbed until mike rediscovered it decades later we acquired the well pretty much by accident we were buying the cottage next door and we found out that the well was in the sale it's pretty derelict but we renovated it over time we've discovered how important the holy world spring was in the water the the history that it had the provenance that that it had so in 2008 we started the company and in 2009 started bottling mike now runs this as a business and is determined that stories about the provenance of the holy well are kept alive the water first came into history in 1558 when queen elizabeth the first granted the rights of the water to the lord of the manor pavilion gave rest and refreshment to travelers because this was a pilgrimage route to saint david's in wilds and when the building was built in 1851 these two rooms were set aside here through freshman and next door for rest the first bustling took place in 1644 and there was in fact in the 17th century this poem that was written uh lured in the water and it was a song actually but i'm not going to sing it a thousand bottles there were filled weekly and many costuals rare for stomach sickly some of them into kent some of them to london scent others to bear it went oh praise the lord this shows to me how important the water must have been to everybody in this country at the time it's believed queen victoria never traveled without water from the maulvin hills in 1895 her cousin princess mary adelaide granted a royal warrant to water bottled in the region and the current queen's grandfather george v handed down a second warrant in [Music] 1911. the flow rate from the spring varies but the water has never been known to dry up so mike and his team can be reasonably confident of having a steady supply [Music] this is the bottle implant probably the smallest bottling plant you'll ever see we access the water over here and the spring flows through around the walls and into the two tanks from the tanks it's pumped through a uv filter to kill any nurses that might be in the water and into the bottling machine from the filler we go to the capper and onto the table for stamping with the date code and into the packing case even today we still supply water to the queen in october 2013 our local mp harriet baldwin had tea with the queen and took along a gift of water and she received a letter of thank you and reply the queen has asked me to thank you for the kind gift of spring water which your majesty was pleased to receive this message comes to you with the queen's good wishes so if it's okay for the queen it's okay for everyone [Music] spending precious time with the family on holiday is just as important for the windsors as it is for the rest of us their historic connections to continental royalty means their dab hands at laying on a good regal spread when the european relatives drop in for dinner what's your cooking um i'm making a lamont which is breadcrumbed trout with a velvety veloute sauce so the first thing i'm going to do is what we call paneer which is breadcrumb the fish is put all the fish into a little bit of flour just the one side just at the one side so the flour helps absorb a little bit of moisture from the fish and also for the egg wash to stick onto it and the royal connection anna is that this was the dish that was served when prince philip's parents came here and had lunch with king edward vii 110 years ago in 1907 prince philip's parents prince andrew who was prince andrew this is interesting prince andrew of greece and denmark they're very close together are they but he was prince of both of them and prince of his mother was princess alice of battenberg who was actually king edward the seventh great niece they're all interrelated i mean it's all back to queen victoria the crown heads of europe you know all seem to take from queen victoria so this is going to go on to quite a high heat in some oil i'm also going to turn on our sauce which is some flour and some butter that i cook down and i've added fish stock to it as well and a little bit of milk so what makes it trout alamond which is french from german obviously yes so it's a german source what makes it the german source well it's a volute base so a volute base has the flour and the the butter yeah um but it's the addition of you know these very rich ingredients cream and egg that makes it element it's rather interesting the way politics intrudes in all this isn't it but this is the german source as you're saying with all the rich ingredients but then after the first world war when germany wasn't quite so fashionable in england they called it uh sauce parisienne apparently i think it was a scaffia who rebranded it was it yeah yeah yeah well he'd be a frenchman of course yeah calling it parisienne but it's actually german sauce they like it rich don't they yeah okay i think our oil looks like it's hot enough now to go in so they changed the name of the source and of course famously the royal family changed their name from you know sort of rather rather germanic name and became windsors oh yes listen to the sizzle yes you're doing that very carefully well i don't want to burn myself on television when it comes to cooking with fish in general you do want to be careful and delicate with it you don't want to damage it but yes if i was a bit rough with it i think the bread crumbs would come off but all we're looking to do now is just get a little bit of color on the breadcrumbs you are going to cook both sides yeah just barely just the time it takes to turn all the fish because i suppose one of the dangers is all too easy to overcook this that's it exactly so as they're all turned over now i'm ready to take them out of the pan that is the briefest of dips isn't it that's it well you know fish is just so delicate so we're going to let them rest while i give my sauce a little bit of a whisk to make sure it's all on they had healthy appetites in those days you know cold soup to start with this was and then they had four dishes trout grilled chops chicken and tongue and on glaze and then cherries and compota peaches to follow oh delicious you'd want to sleep after that wouldn't you yeah this is probably the lightest of the dishes isn't it well yes i think fish would be a nice light kind of dish for them to have with cream with egg white green with eggs very true and so i'm going to whisk my cream and my egg together and the reason why i'm going to mix the cream and the egg together before i add them into the sauce is to stop the egg from curdling into a scrambled egg so i'm just going to give it a little whisk and our sauce has come up to the boil so i'm just going to pour this on top so first of all i'm just going to put a little drop in just to kind of introduce it make sure it doesn't scare too much and then the rest of it goes in oh gosh so this is like a savoury custard just like you would make a creme anglaise or a custard at home so i'm just going to pour this back into the pan would you say this is pretty rich for modern taste i'd say this is quite rich but i do think um in a small amount you would definitely want this nowadays i think this is a special sauce and with something so simple like this i think it is it is quite suitable so i'm going to keep this stirring as i'm kind of thickening it so that um again it doesn't turn into scrambled eggs but because the liquid is hot when it went in and it's gone back into a hot pan it's almost ready immediately so it's pretty quick this is everything is quick well you know i just make it look easy michael okay i'm going to add a little bit of lemon zest you are so delicate with that very little yeah because that makes it bitter that's it that's exactly it so by not cooking out the lemon zest by just adding it in at the last minute you get the kind of freshest most kind of perfumy version that you can from if you do it too soon it just well it cooks it out and it just changes the flavor and it's still lovely yeah but it won't be as nice as if you keep it lovely and fresh okay now it's going to go with some vegetables just some what you've got simple little baby potatoes in some butter and some spinach i'm going to chop some it's a lovely combination of taste isn't it and the chives for the decoration for the fresh taste for the flavor of onion comes from chives same as spring onions and it's just a very delicate finish to um the buttered baby boiled potatoes always love the way a professional chef does the this kind of thing do you ever cut yourself um when i was younger like michael jackson i went around with plasters all over you left right and center yeah your fingers were longer then um so i'm going to give these a little yeah a little stir now they're looking good a little bit of salt there i'm going to put a little bit of lemon zest in this as well give it a nice fresh finish wow this looks really great stupid question you didn't take the skin off the back of the trout no there's so much flavor in the skin there's so much flavor and also it would protect the flesh from it you know the the kind of high heat that we were cooking it up okay a little bit of spinach such a lovely green spinach isn't it look at that [Music] so there it is yep treat alimond with buttered spinach and some baby boiled potatoes we want to try this anna there you go there's your fork there's mine there you go you first okay eat the skin no no oh absolutely no sort of the best bit taking it off oh just think prince philip was just a gleam in his parents eye when they were having lunch with edward vii and 40 years later almost to the day he married princess elizabeth future queen wow hmm the crunch is very nice the crunch is great you get the lemon yep the wonderful saltiness and the wonderful flesh of the trout marvellous a real royal luncheon dish [Music] it's no secret that the royals enjoy the outdoor life and for so many of them it's the ideal way to unwind on holiday prince philip himself famously enjoys field sports and as a younger man would help stock the ladder with game at a number of royal residences [Music] as a member of the buckingham palace kitchen staff in the early 1980s dez sweeney traveled with the royals when they holidayed at sandringham windsor castle and balmoral and there's one gamey dish that stands out in his memory today we're going to make a highland venison wellington with a mushroom duke cell glazed shallots and a port wine jewel this was a dish they would have a balmoral traditionally they would go to balmoral in august and this would be a nice sort of celebration dish basically they're on holiday so not doing so many royal duties so somewhere they can relax and have a nice sort of festive dinner des starts by making the mushroom paste that will cover the venison duke's hell is a combination of shallots mushrooms some parsley some thyme all sweated down over the heat adding some butter to the mushrooms and the onion just to give it a nice rounder flavor the whole family really used to enjoy bama as a time when they could really sort of relax they're away from the public eye they could really have a proper family holiday like the rest of us i'm just gonna add some more seasoning the kitchen at balmoral wasn't particularly large but it was a lot of activity it would be the chef's sort of footmen and pages and security there's a lot going on but in a small area so i'm just going to let that simmer now for 10 minutes and you'll get a nice dry sort of mixture which you can lay under and around your venison while the duke cell is left to sweat down it's time to prepare the meat i'm going to seal the venison loin a bit of butter a bit of seasoning so get that pan nice and hot the venison was available in balmoral it was on the on the estate and there was plenty of it and it was theirs they didn't have to go and buy it it's you know being bred it's like the rolls royce of meat really it reminds me of the the kitchen and the camaraderie of the boys and as you're cooking somebody walks past the window and you think oh i know that person oh yeah i know i remember where i am now prince philip would walk past or pop his head in and say what's for dinner what were we having oh yeah it's not just a normal kitchen the venison is left to rest while des finishes the duke cell so what we're going to do now is just add some coarse pate a little bit of butter just to finish off gives that richness that full flavor that you're looking for the variety was amazing you know one weekend you'll be in london another weekend you know you could be in windsor or scotland you're always somewhere different so different kitchens different menus different ingredients all the time it's all melted in nicely i'm gonna take that out let it cool down while it cools there's time to prep the pastry and we're going to roll it out into a nice big rectangle so you get plenty of room to cover your venison as a royal chef des got to travel and use the finest ingredients but the job could be far from predictable we've been working all weekend to prepare for the italian state visit then all of a sudden the italian government got overthrown so basically all the prep we've done went to the staff canteen a lot of happy staff but not so many happy chefs triple your edges once the pastry is cut to size it's coated with egg wash to help it stick and the duxelle mixture is added add in my meat so now i'm gonna put some whole grain mustard it just gives it a nice tang to it [Music] the neatly wrapped venison just needs a glaze so we give that a nice egg wash and then that should go in the oven for 30 35 minutes depending on size the only time things go slightly awry is uh timings we'd be working on a time but they would get held up by different dignitaries or different occasions and things would have to be put on hold time's up for the venison and it's the moment of truth technically it should be a nice eye of red meat color fading to brown on the outside yeah no pressure fingers crossed you go that's not bad isn't it a little bit of sauce over the meat a little bit of sauce served separately so there you have island venison wellington the glacier lots port wine zhu that is a real royal recipe it's not too hard to imagine the royals tucking into this when they're taking time off at one of their country retreats if you're talking about holidays this is the real favorite for royals and everybody else i suppose ice cream uh what's your favorite um do you like it at all i i don't mind a bit of ice cream maybe oh now that sounds if you don't like it maybe a bit of coffee and caramel the average brit gets through seven liters of ice cream a year what do you think of that well i think somebody's eating 14 liters because i'm not eating and somebody's eating my share the roars love it too the lake queen mother she was particularly pleased with ice cream bomb glasses that sounds good what do you i don't even know what bomb glasses i think it's like a baked alaska without the meringue on top all right her other favorite was peach meringue with vanilla ice cream what do you think fruit would win me over yeah something strange about somebody who doesn't like ice cream perhaps if i had foie gras ice cream would that be okay there is such thing it's delicious really yes i think you'd have to be a royal for that because the royals they clearly enjoy a bit of ice cream as do most of us let's face it but there was a time when the likes of us wouldn't have been allowed to eat it ice cream was once the exclusive preserve of royalty and the aristocracy annie gray went to york's georgian mansion house to lift the lid on the regal connection to this staple of the british holiday today if i fancy an ice cream i can just open my freezer or listen out for the telltale tinkle of green sleeves on the street but 350 years ago it was a very different proposition ice cream was almost magical and eaten only by the super rich that was because ice cream making required a particularly precious commodity ice it was harvested from frozen rivers and lakes and stored in ice houses and initially no one but royalty could possibly afford one of those the first one was built at greenwich in 1619 for king james the first followed shortly afterwards by another one at hampton court palace in 1622 so they really did start off as the province of royalty before spreading out to the extraordinarily wealthy ice cream making was also pioneered in royal kitchens and is recreating a georgian recipe for water ice back in those days a bucket was used as a low-tech freezer i'm going to fill this bucket with a mixture of my crushed ice and salt adding salt helped to make the air inside the bucket extra cold the ice cream itself was made in a metal container called a sorbettiere which was placed in the freezing bucket and packed around with more ice and salt it seems quite counter-intuitive to add salt to ice the thing is there's a reaction that's taking place the ic is desperate to melt and in order to melt it sucks all of the heat out of the surrounding atmosphere meaning that everything around it gets much much colder inside this sorbetti air is going to be significantly below zero given the effort that went into making it it's no surprise that the first recorded mention of ice cream has royal credentials it was served at a feast in windsor castle in 1671 when guests marveled as charles ii tucked into the exotic delicacy but only the kitchen staff would have known just what it took to produce it i'm going to use a little bit of 21st century technology on my 17th century sorbetti air mixture the method may have been rudimentary but the mixture of salt and ice produced remarkably rapid results we're at minus ten minus twelve minus thirteen minus fourteen once the ideal temperature's been reached ingredients are added to the container this centuries-old recipe uses water lemon and orange preserve here goes royal chefs would experiment with extravagant flavors making water ice from cinnamon pineapple and ginger or they mixed cream eggs and sugar to make ice cream if i just left it in here it would eventually freeze solid probably leaving a fairly liquid core the secret to good ice cream or a water ice as this is however is to keep the stuff moving what you want to do is break up all of the ice crystals the smaller the crystals in the ice the nicer it will feel in the mouth for centuries ice cream remained an expensive luxury appearing on the royal table in ever more extravagant forms by the late 18th century and in the 19th century molded ice creams were all the rage francatelli who was cooked to queen victoria briefly in the 1840s included lots and lots of recipes for molded ices in his cookery books including ones with names like iced pudding a la victoria from the mid-19th century francatelli's fellow italians were also introducing chilled treats to the british public tony questa's grandfather arrived here in the early 1900s and set up a thriving ice cream business in york [Music] this was taken in the tang hall area of york i don't remember this but my father did mention about the pony and the the car that used to go around the villages and quite a few people do remember it they'll stop me and say are you any relation to the questions and the ice cream questions and i said oh yes and presumably here i can see the top of the sorbettier though so prejudice the barrow is packed with ice and salt to keep the ice cream chilled it would be because it gets out on its rounds yeah the liquid would go to the edges of the container and freeze and then they'd have big wooden paddles that they have to stir it in it's going to be real back breaking very much the same way that ice cream had been made still in use in the edwardian period so you're talking and then even into the 30s pre the second world war it would be made that way i love this little girl here yes yes and the other one feeding the ponies actually the pony my dad used to say that when they'd finished selling he used to say home peggy and she knew the way home oh wow off she went it wasn't until the 1940s when fridges became more commonplace that mass production of ice cream began and what started centuries earlier as an exclusive royal delicacy became a much loved holiday treat for all of us but does annie's georgian water eyes stand the test of time it's absolutely beautiful melts in the mouth tastes just faintly of orange and lemon and it's one of the most refreshing things i've ever eaten all that talk of ice cream is making me pudding hungry so what have you got i'm going to make baked alaska with italian meringue it is a really glamorous dessert and i think it's a show-stopper if you make it at home for a dinner party the center of the pudding is actually ice cream topped with a bit of sponge and then finished with meringue and it just looks really dramatic now this goes back how far with the royal family to queen victoria with charles franco charles francotelli yeah yeah yeah we've got you know we've got a book of his recipes published after his death this is the kind of dish that you're doing and it says whip 12 whites of egg with a pound of sugar i mean that's really hearty i mean the queen victoria did have a famously sweet tooth didn't she so come on what do we actually do so um this is softened ice cream that i'm just going to put in a bowl that's already been lined with cling film and a little bit of oil to make it kind of stick on the outside of it yeah and then i'm going to top it with some sponge that i've actually shaped with the bowl so it should pre-cut it yeah pre-cut it and it should fit exactly to the top ordering ice cream or just a lovely ice cream this is lovely ice cream um but you could uh you could use any bowl for this so as long as you use the top of the bowl to fit in perfect it fits like this well done yeah so if you wouldn't mind uh running that to the freezer i don't about run but i shall take it in a fast clip okay okay that's great thanks uh michael can you see the other one there yes should have been wearing gloves it's cold really cold okay so the first thing i want to get on it's the sugar and the water so you've got two two five of sugar 90 ml of water and you want to have it up on a reasonably high heat so as we're waiting for that sugar to come up you're going to separate the eggs oh i've never done this before either okay i can't believe you've never done this before all right all right okay so just tap your egg on the side of the bowl yeah and then into this bowl yeah no into this bowl here you want to do your egg white so you know and not let the egg yolk in and then tip it into the smaller shell and then into the bigger shell again you do not want to break the egg yolk if you do that will destroy the meringue so once you've done that yeah top marks i think i did that perfectly that is perfect actually yeah egg whites are going to go into our mixer okay four of them yep four of them and we're going to set it on a medium to high whisk yep and you just want to make them nice and light and fluffy the more air in there the better right yeah so our sugar syrup should be at about 115 degrees now it's actually a good this is really scientific isn't it 115 degrees i've been called lots of things but not a scientist so you wanted about 115 degrees once your egg whites are whisking and then you will have enough time to bring it up to 118 that's three more degrees and then you're ready to go that really seriously is precise isn't it it is yeah okay so we're nearly there now almost there i'm just going to have a look at the meringue i think this can go a little bit more you wanted it to be that much stiffer yeah yeah and then i'm going to turn it down at a kind of reasonable speed because i'm going to pour this in and this is while it's still going yeah this is quite dangerous okay because this is hotter than boiling water so you can imagine if you got this on your skin it would be uh dire straight you want to slowly pour it in because if you pour it in too quickly it would all just drop to the bottom of the bowl right now the the sugar is cooking the egg white so we're going to get it into piping bags now so you don't have to use piping bags if you don't have a piping bag you can spoon it around but this actually just makes it a bit easier okay so you can give me a hand with this if you want to yeah i'm dying to have a go at this actually so if you open the bag up and fold it down i've never done this around your hands i've always wanted to oh it's not easy stuff is it yeah well the the caramel has obviously yeah i've firmed up the meringue why are you so much faster at it than me because i'm so much better at it than you michael um while you wrestle with that uh easy come on it's not easy i'll tell you marang i'm going to get our ice cream i think mine's done okay so to turn this over you place a plate on top of it and voila this is the moment of truth i know and there you have it oh it looks perfect it does i do say so myself next thing we need to do is pipe some meringue around i'm ready for this so it doesn't really matter how you pipe this around because afterwards i am going to give it a little bit of a swirl with a pallet knife i think this is bringing out the inner artist to me you know look at that i have no idea what you're trying to do there michael i'm making it into a kind of crown francotelli was really a kind of confectioner and sugar expert at a time when victoria absolutely loved sugar and then he went on to work for her son for bertie all of them had a sweet tooth and francotelli certainly played up to it look at that i don't think he would have hired you michael but you made it like a stockade round here i'll just give it a little bit of a texture so you don't have to be too um careful about how you go about this there we'll just leave it like that and then now what we're going to do is actually flow torch it go dangerous and you just want to really gently if you can see that oh it's terrific isn't it gives it a lovely flavor it gives that lovely kind of caramelized sugar flavor would you like yeah i would but francotelli presumably would have just had to put it in an extremely hot hot other example exactly yeah natural with fire i am actually yeah so there we have it it's our baked alaska god looks terrific doesn't it it gives it a texture too presumably the crisping of the outside and then the last thing we're going to do is just add a little bit of fruit because inside it is strawberry ice cream so some nice kind of berries just placed around the side it'd be quite nice it makes it look wonderful you could just imagine that a dinner party kind of bringing this in at the end of the meal yeah an absolute show stuff yeah come on come on come on come on oh that feels good that's quite a small piece you're cutting there anna well this one's for you and the rest is for me oh that looks brilliant doesn't it look at that great okay and there we have it baked alaska with some fresh strawberries the spoon oh yes there's a nice bigger one for you i should wait for you but no you took it sure yeah there we go and just strawberry [Music] lovely chop chip and then the ice cream the glamour of all this perfect end to a royal meal and a deep perfect end to the program join us next time for more royal recipes [Music] you

Channel: Real Royalty

Views: 191,043

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, baked alaska, royal kitchens, royal cooking, queen elizabeth ii, windsor family, haggis kebabs

Id: hkozSS1cttE

Length: 43min 40sec (2620 seconds)

Published: Tue Oct 27 2020