How To Cook Princess Diana's Favorite Meal | Royal Recipes | Real Royalty

food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turban dressed in a lobster champagne sauce unbelievable this is royal recipes hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckian palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life this time we're cooking food inspired by royal consorts past and present today in the royal recipes kitchen top chef anna tests her skills on prince philip's favorite dessert a tricky souffle oh i nearly dropped it look at that diana's former chef reveals the princess's favorite home cooking people always assumed that the royal family lived on caviar and lobster but wasn't like that at all and how one king satisfied generations of the chocolate loving wives of windsor this box holds three kilos of chocolates and it will set you back 1700 pounds [Music] in the kitchen wing of this elegant stately home we start our tribute to the royal consorts with a dish named after perhaps the most famous consort of them all victoria's prince albert hello and here we are in the kitchen wing of this historic house still very much as it was in victorian times with an aha who's a top london chef this program anna is all about food that's inspired by or named after royal other halves that's right and today i'm going to do fillet of beef prince albert prince albert the original royal consort victoria's husband of course who died at the early age of 42 but this is named after him that's right and although this looks like a very special kind of complicated dish to prepare it's really actually quite simple so the first thing you need to do is lay out your streaky bacon um all kind of layered on top of each other and then get a fillet of beef roughly about i'd say this is about five six hundred grams depends this should get you about maybe four portions lovely chunk of these lovely chunk of meat and then you wanna cut it straight down the center almost halfway and then i'm gonna place the duck liver pate in the center would the original dish have had dug liver pate i think it probably would have been foie gras yeah but i think nowadays people would rather not use because the geese are for spared aren't they to make their livers swell i think everybody would prefer do you use for granules i don't no no i used to but um no my conscience got the better of me okay okay so you want to just fold your beef over and then just give it a nice tight you take the greaseproof paper with you yes give it a good squeeze and like it's a slow slow motion no hurry and then just as you about to get around to the other side you want to just lift up your greaseproof so that the bacon meets each other give it a bit of a squish down what's the idea of the bacon what's it meant to add to the dish so the bacon actually holds in this this invisible slice that little secret slice that you've put in there so when you look at that it just looks like i don't know like fill it with beef wrapped in bacon but when you cut into it you've got the lovely surprise of the parfait and i think although this could just be called fillet of beef wrapped in bacon i think there's something very romantic and quite special that it's called after prince albert i think it's lovely that it's got a special there's a lot of dishes named after him you know there's a sprout and bacon soup oh yeah i'm not sure i'd like to go down in history being remembered for sprout and bacon soup i'd rather have a real regal meaty dish like this named after me so you can see i've got a lovely smoking hot pan you want to put the side down that is where the bacon meets first so then it's sealed seal that closed yeah and get a gorgeous caramelized edge around it all right you like your pans hot i do i do i like to be uh on borderline a fire hazard who doesn't love the smell of fried bacon like who doesn't love that the fire brigade [Laughter] or vegetarian um yeah so i'm just trying to get a gorgeous color all around this yeah to really encourage the best kind of flavor and the lovely saltiness of the cure going into the philadelphia i mean what a lovely idea i suppose this is a kind of dish for royals isn't it i mean it's expensive to fill it like that the duck liver pate yep pretty expensive ingredients or a very posh expensive restaurant like yours emma but you get quite a few portions out of this and and i don't think that there's any waste that's another uh great thing about beef phillips you don't waste any of it and i think that's quite good okay so i'm gonna lift this over now for our mirepoix oh wow place it on top of mirepoix it's a selection of kind of household vegetables carrots garlic onions and celery so we're going to pop this into the oven for 20 minutes at 200 degrees and when we're cooking it the mirepoix or the vegetables at the bottom the aroma from them as they cook will be soaked into the meat that's my role yes please and you should find a little beautiful pre-cooked one ready to go wonderful wonderful wonderful right chef [Music] oh look at that it's wonderful perfectly roasted and it's heavy too oh right so the next thing we need to do is remove the meat because we're gonna make the gravy with the sauce that's in here so if i just lift up the tray onto the stove start a fire underneath you're gonna do both burners yes and all i'm gonna do is just add a little bit of flour yeah a little madeira yes you can't have too much madeira i agree i agree okay so just give that a quick whisk in why do we cook more with madeira than actually drink it i don't know about you i'm pretty fond of drinking my madeira so in goes madeira oh that's looking very good yeah and smelling come this way i'm gonna add a little beef stock to this now as well yes albert had loads of things named after him there's a there's an apple named after oh really there's a kind of pea that's named after him and some white pudding as well have you heard of sauce hell bear no i haven't heard of sauce alberta well apparently there is one okay so i'm just gonna whisk in just a little bit of butter because i can't help myself just for a bit of richness you chefs i know i know and all this does is just give it a little bit more body a little nicer glossy finish to a non-chefy kind of person it's amazing still how much butter and cream is used even in new modern yeah style kitchen but when you think about it one or two knobs of butter that i've popped in there and how how many people will be served from this sauce but the the impact that butter has is it's quite dramatic right so what goes really well with this is a creamy dolphin was and some uh freshly steamed uh bobby beans bobby babies bobby beans yes england's answer to french beans i'd call that a french bean but they're a bit fatter they think they're more delicious altogether superior to french beans absolutely okay so put a little few of them on the base of the place and dolphin was which i'm sure you wouldn't like at all oh i can't stand no dovinoise potatoes they look good though they do look good oh so rich i love the way you compose these things well you know it's artistry isn't it decade and a half of training yeah oh look at the way the knife goes through that ah look at that all pink on the inside the ah the pate there is a kind of vein and look at the lovely juice coming out of it as well oh yeah oh i could do that a bit of damage oh wow and let's not forget the sauce now i'd go all over it but you do a kind of delicate bit at the side don't you but it's not it's a jew is it it's a jew a madeira jew to go with a fillet of beef prince albert with bobby beans and duffman's potatoes looks too good to eat no it doesn't there you go that's good the bacon on the outside is just so delicious fit for a king well definitely fit for a prince concert prince albert remembered in a symphony of a dish a rich and delicious meal for any table another royal consort with betty dishes to her name is queen alexandra historian dr polly russell explores the taste of this popular danish princess [Music] charming and beautiful princess alexandra was brought to britain in 1863 to marry queen victoria's eldest son prince of wales otherwise known as bertie and from the moment she stepped on these shores she was loved by the british people polly russell has come to london's alexandra house a home for music students opened by alexandra herself in 1884 to meet food writer fiona ross here we are in alexandra house it's the most beautiful room isn't it this drawing room yes it's incredible yeah absolutely gorgeous alexandra as princess and a queen incredibly popular really loved in her time why was she so important to the royal family at that time i think that victoria had been so reclusive in a way so remote from her people there are stirrings of republicanism whereas alexandra offered a freshness to the royal family that completely reworked their fortunes she was basically the princess die of her day do we know what influence alexandra had on how the royal family ate at the time she had much more modest appetites than bertie he just inhaled banquets but she couldn't really do very much about it because state banquets and steak dinners were prescribed weren't they in a sense she did influence the couple's dietary habits by suggesting that they have roast beef in yorkshire pudding on a sunday this was seen as a light and a light and healthy relief from the diet during the week and i think comparatively i suppose yes alexandra was an experienced cook herself it was something she and her sister learned in denmark alexandra and dagmore performed a range of servants duties on the days when the servants were off if it was the summer they would make rotgrot which is a concoction of red berries thickened with potato starch and served perhaps with raspberry jelly and cream and the recipe for rodgrod is to be found in the cookbook of our palace kitchen maid mildred nichols do we know whether she ever cooked that hair or i i don't know whether or not alexander would cook that herself but she certainly loved to have that on the royal table and it would be served as a dessert though the gentleman attending the royal table would see it as a ridiculously effeminate dessert so they refused to take it [Music] polly's going to try her hand at making rothkorot the black currants in the original recipe are out of season so we're using blueberries with the raspberries first stage is to boil the berries i just need to add some water it's nice to think of this dish which alexandra so loved and served up to guests at you know post theater suppers that it was also something that she ate in her family home back in denmark for breakfast so something that was clearly very sort of nostalgic or comforting for her as a dish this has come to the boil i'm going to strain it through a fruit muslin next she adds arrowroot as a thickener though they'd have used sago the type of starch in alexandra's time last thing is to add in some vanilla and the claret which i think will transform this from being like a child's pudding to an adult dessert it's going to give it a slightly sort of more luxurious royal taste once boiled for 10 minutes it's ready to serve it hasn't turned into the moose sort of silly bob i was expecting it looks rather like a thickened soup but i'm going to just add a little bit of cream and then i'm going to taste it and see what it's like i think the texture is wrong but the flavor's delicious tastes like a sort of raspberry berry soup i can see why alexandra loved it [Music] queen alexandra wasn't the only royal other half to bring food from her native land to this country wallace simpson the american whose affair with edward viii led to the abdication she is said to have wooed him with american dishes like this maryland fried chicken let's see if i'd be wooed come on hmm a bit of a passing similarity to what you can get in one of those fast food emporiums on the high street i would say could you be wooed with this i don't think i could be rude of fried chicken my tastes are a little bit more expensive maybe after an evening's heavy drinking i don't know no no you're absolutely right but wallace simpson was a foodie despite the fact that she was really very slim and despite the fact that she very famously said you can't be too rich or too thin and you're going to do one of her other dishes aren't you yes i am i'm going to make montego bay ice with a buttery rum sauce to go on top but first of all i'm going make the the ice it's similar to like a sorbet it's very light refreshing dessert so you need the zest of two limes and the juice of uh four of them so when you're zesting a lime just be careful that you don't go too far yeah that's what kind of makes it they're very thin skinned limes quite often aren't they much thinner skin than lemons exactly yes that's true that is true i know about these things the smell is beautiful though it does fresh like i feel like it hits a part of your brain and makes you feel more awake it reminds you of gin and tonic exactly absolutely wonderful the aroma just hits you doesn't it and the color is gorgeous too yeah i think there is something about the color green that has a has an effect on the brain so i'm just gonna juice this lime now and it's a very easy recipe you just whisk all the other ingredients in together the sugar the milk a little bit of water and you use one of those kind of juices you don't kind of squeeze it in your hair that's cause i'm very lazy so you know i let the juicer do the work but yeah and then you're gonna turn the ice cream for me am i okay yes yep yep okay so just add the other ingredients in pretty easy it's water just water so the milk yep and sugar just give it a really good whisk montego bay's in the caribbean isn't it that's right yes it is when he was the duke of windsor after the abdication he was made governor of the bahamas because it was the war and they wanted him out of the way and then the last thing to add is just a pinch of salt salt seems rather odd in a pudding well salt is an enhancer you know sometimes people think you put salt in food so it tastes salty but actually it can make the ingredients bring out all the other flavors that's exactly the lime and so on yeah so you're going to take this to the ice cream okay you're going to pour that in and churn it and bring me back the other one from here your shoes ready yeah well it is it is it's like a kind of sorbet it's it's less kind of thick than what you would associate an ice cream okay i'll be back in two shakes [Music] but it's certainly churned yeah great um yeah on your board it'd be fine okay so next i'm going to make the buttered rum sauce which is delicious um in here i've got double cream and some vanilla and i'm going to add in the brown sugar definitely not light definitely not light but you don't want it to be i mean your ice is quite kind of fresh and kind of light where this kind of gives it a lovely richness like i love the smell of lovely brown caramelized sugar okay so once your sugar's kind of dissolved i'm going to add the rum and then we're going to bring it up to the boil wally simpson had quite a reputation as a as a cook or at least as a giver of dinner parties is that rum this is the rum ready this is my kind of pudding she apparently was credited with bringing in hot hors d'oeuvres which are quite a novelty in london when she arrived she picked up the way of miniaturizing hot dishes uh in china apparently she'd lived in china before she met the duke so the last ingredient is our our butter our cubed butter that we're gonna whisk in yeah strange isn't it that she should serve this kind of dish you know [ __ ] the woman who said you can't be too you thin let's have some more butter in there let's have some more rum let's have some more brown sugar oh it's looking lovely isn't it yeah take it off the heat now you can smell it though you can you can it's the rum of course yeah you're boiling off all that wonderful alcohol no well that's i've taken it off the heat now yes i'll take it don't want to do too much of that and you want to pour this on the ice cream when it's it's kind of like it's not hot but it's not cold so we've just got a little bit of uh temperature in it i think we're done what's that that's the vanilla pod oh yes of course it's way out there it might actually thought it was an eel for a moment not that kind of dish okay oh that's rather crafty you're putting it in a jug first so i'm a bit fancy oh you are okay so now i'm gonna uh boil our ice actually just let me see yeah oh that's nice do you like this idea i mean you're a professional cook so you're professionally cooking it but is it the sort of thing that you would have yourself i would absolutely order this in a heartbeat would you not i'm not sure any you don't like it i'm not really a pudding person but you know i'm converting now you put three dollops oh yeah and i'm gonna do one more on top all right my water's not very hot for this you need a hot spoon to do that and a special what do you call that a balling spoon yeah well it's an ice cream bowler all right right but this is a fancy one because it's in a nice shape and then we finish it with the hot sauce on top oh now that looks good yeah yeah do you want to do the honors i will put it down there a rather big spoon but it'll do big spoons are me come on you're gonna no god you made it okay your first dubs you're very good i'm more interested in this rum as far as i can see that packs a punch it does doesn't it i could watch you eat all day oh hmm i love how you keep having to go back out i'm just not sure about that just a little bit more i've got this whole bowl here i'm not quite sure but you can imagine can't you duke and duchess of windsor they're celebrity friends somewhere in the bahamas and at the end of the evening it would almost make up for not being king i suppose there you go [Music] diana princess of wales has to be one of the most celebrated royal consorts she had her own distinctive style and that extended to the kitchen and the sort of food she'd like to be served as a former cook carolyn robb remembers well [Music] when carolyn robb first joined the royal household little did she know she'd spend 11 years with the princess of wales together they shaped and updated the royal home cooking menus today i'm going to do something that i used to prepare a lot for princess diana stuffed aubergine it was her absolute favorite i love it because it's really simple to make we start off by cutting from end to end through the stalk all the kitchens that i cooked in tended to be domestic kitchens the kitchen at highgrove is a lovely country house kitchen really with an argo of course and then we also used to go up to balmoral again that was just a lovely country home sandringham was the kitchen that was the biggest of all of them it was a the only stainless steel kitchen that we cooked in none of them were fancy though and the family did come into the kitchen quite a lot which was lovely because they were really homely sprinkle a generous amount of olive oil so i'll just pop it in the oven while the aubergine bakes for half an hour carolyn starts a tomato sauce using onions garlic and herbs another component of this stuffed aubergine is some bulgur wheat which i'm going to put in with red onion now and get that cooked on its own is not hugely tasty so time in a good twist of pepper pinch of salt give that a good stir and add in the water i'm going to pop the lid on and leave that to come to the boil next job is to dice up some peppers today i've got a yellow and a red caroline's home-style cuisine was a real favorite with the prince and princess people always assumed that the royal family lived on caviar and lobster but it wasn't like that at all obviously they had to dine out a lot so when they were at home they just wanted to eat really nice simple homey food prince charles obviously enjoyed a lot of fresh vegetables from his garden and i guess the challenge is in making comfort food look something really special i'm going to put a little pepper i'll season them with a little salt and sugar at the end of cooking otherwise they tend to burn a little bit i'm just going to pop these on the stove the peppers need to saute while the aubergines come out of the oven i'm going to start now by taking the flesh out of the aubergines i really enjoyed cooking for princess diana because i could do some slightly different things she didn't always go for the the traditional things that i think the rest of the royal family probably always had she brought a slightly different perspective it was certainly the same with food i would say things became slightly less formal i wouldn't say that something like stuffed aubergine for example was a really typical thing to have on a royal menu but it certainly became irregular once she started having it so now i've got all the bits that i need to layer this up and this is a bit where you can really have fun carolyn layers up the bulgar wheat peppers sauce aubergine and goat's cheese back into the skins and after 15 minutes in the oven her diana favorite is ready there we go those are baked tomatoes have cooked down a little bit and the is looking nice as well now this is where we have to be very careful okay and then we're just going to add a few of these beautifully colored little tomatoes and one more little tiny bit just for the top here and then that's ready to go this is a dish that although it may be fit for a princess it's really fit for anyone it's just simple home cooking it's nourishing it's warming and i don't think you can do much better than this [Music] for any chef working for the royal family is an experience of a lifetime especially as some royal consorts take a particular interest in the kitchens this is darren mcgrady who worked as a chef in the royal kitchens from 1982 to 1997. that's for the queen and prince philip and later for princess diana but paint me a picture darren of what it's like working in the buckingham palace kitchen uh it was an amazing experience sometimes the queen was on her own so it was just a sort of a light lunch something like grilled fish and salad with 300 staff to feed of course as well but other times the next day it could be a state banquet and then it was all hands on day 20 chefs in the kitchen working 17 hour days and state of the art oh gosh no no the pans were dating back to queen victoria antique copper pans and the whisks and ladles were too they were almost 90 years old and what about the queen and her other half uh prince philip was attitude to food the same no not really you know the queen um hates to live rather than lives to eat but prince philippe loves to cook now the queen still is interested in what's going on especially when she's entertaining but prince philip he's the one that loves to be hands on in the kitchen he likes dining out doesn't he in the sense of al fresco he likes picnics he likes barbecues so what's it like in the kitchen when he's preparing one of those you never really know what's going to happen you have something prepared and he comes in and wants something different if there's any gaming of the estate any pheasant partridge venison grass then okay let's have that and then any chocolate because the queen loves chocolate then he'll choose that too make it sounds if he comes down to the kitchens kind of raiding them uh balmoral that's pretty much what he doesn't do he just comes and chooses what he wants and you have to have it ready and sometimes that means chef's running out at seven o'clock at night and picking berries with torches because he's seen during the day some raspberries that look beautiful and we want them for dinner that night and you cook for princess diana too now different generation different attitude to food she was when i joined the princess she said you take care of all the fats and i'll take care of the carbs at the gym so it was healthy eating for her she loved a dish called egg susette so it's sort of a baked potato with spinach in the bottom and then a poached egg and then a hollandaise sauce over the top and a bit of a contradiction to her other half prince charles i imagine yes prince charles was into italian food so he liked all the pastas and and all the italian foods yeah so like polentas and things you must miss it well i do i miss the state banquets you know there's nothing makes you more proud than being on the royal britannia sailing into miami a huge flotilla of boats all around you jetty water and honking horns yeah the royal marines banned upon the top life on the ocean wave and there are you in the royal galley preparing a banquet for president reagan and president ford yeah [Music] royal kings and queens have often treated their consorts to a specialist confection largely thanks to edward vii who persuaded his favorite chocolatier to leave paris [Music] some of the most glamorous royal consorts have shared a common taste for a rather special type of chocolate this box holds three kilos of chocolates there's a lot of chocolate and it will set you back seventeen hundred pounds charbonnel a walker have been selling luxury chocolates in the heart of london for over 140 years and adam lee is currently head chocolatier loved by the queen mum wally simpson and diana the company has a close relationship with the palace without the royal family we wouldn't be here that's because back in 1875 the kind of chocolate was being produced in the uk was of a very inferior quality to what was being produced on on the continent for example at that time the prince of wales who later became edward vii was a huge fan of the parisian style of chocolate making and one of his favorite chocolatiers in paris was madame charbonel there we go she worked for a company called maison de blasio and he persuaded her to come over to the uk and to introduce her way of chocolate making to the uk chocolatiers over here so our royal connection goes right back to our to our very very beginnings they still hand make their chocolates to the original 19th century recipes including two very special floral flavors the rose and violet creams are a huge favorite with with lots of members of the royal family there's a lovely anecdote about the the late queen mother who was a huge patient of ours it was said that when she was out on official duties she would always have in her handbag a few rose and violet creams that she would sneakily pop ev every now and again um it's a lovely story and they were indeed one of her favorite choppers and it's not only what's inside the boxes that makes these chocolates loved by the elite madame charbonneau was the chocolatier but mrs walker was a lady who made packaging and hat boxes and jewelry boxes so they combined their efforts to put to get to this chocolates and packaging that beautifully complemented each other and we still stick to that today [Music] often decorated with silk and crystals the company also designed special boxes for royal events though being royal warrant holders they have to get palace approval so when it comes to product development we have to bear in mind is this product going to sit well within our range because there are certain rules and regulations that we have to adhere to to keep our world though one new truffle flavor should please the queen it does sit beautifully with who we are i mean gin and tonic doesn't get much more english than that does it [Music] a sweet tooth seems to run throughout the royal family that certainly shows in their love of puddings the duke of edinburgh's favorite and dressy pudding [Music] all the royal family seem to have their favorite dishes don't they just like the rest of us i suppose prince phillips is supposed to be something called andrassy pudding yeah i think that's something to do with a failed chocolate city yeah there's a story to it there's a story to it count andrassy was a relative of the royal family invited to buckingham palace before the first world war i think and they asked the kitchen to knock him up a souffle and the souffle was a disaster oh god but the chef managed to cover it up in some way by frosting it and sticking a little bit of chocolate on it and served it and it was a sensation it was actually a disaster and yet somehow it was a success well i've actually looked at the recipe and straight away i could tell that there was just too much flour in it so there was no hope from the get-go that it was ever gonna it was always gonna be a failure but today i'm hoping to make the souffle that should have been um so let's get cracking okay what do you do first okay so first i'm going to make the creme pat which is butter cocoa flour and sugar you need to melt them down and then i'm just going to add some milk to it most souffle recipes have some sort of kind of creme pat in them i keep saying creme pat yes is that a fancy chef's word for something gosh is it fancy does everybody not say creme pat it's not in my household no creme pat doesn't reach our lips okay what does it mean well it's a bit like um pastry cream yeah yeah so it's like a kind of custardy type thing like a little bit of flour in it but yeah pastry cream is probably the english word for it and pat is just short for patisserie i suppose that's right yeah just trying to get this butter to melt down a bit might turn up the heat this is gonna be really rich isn't it all that butter it will but when you make a souffle you should have nearly equal quantities of your flavor base here it's this chocolate creme pat should be kind of equal quantities of that to egg white so that's what makes it kind of beautiful and light and makes it kind of rise why are souffles considered by amateurs to be high risk well maybe originally it would have come from the oven needing to be a kind of special kind of fan assisted oven which we all have now in our houses and then secondly i think you need to make sure that you get your base right you need to make sure that your your mold is buttered and it's chilled and then not to over whisk your egg whites so i think it's all of those things added together creates basically a russian roulette dessert for some people but if you follow the kind of basic rules they should work out but i'd say chocolate souffle is probably the most ambitious of the souffles because there's something in chocolate that seems to make the egg white break down faster than other flavors so souffle is a high risk and the chocolate souffle is extra high risk lots of things to go wrong hopefully today none of those things will go wrong i'm making the creme pat for the chocolate souffle so i've just melted down my cocoa my butter sugar flour and i've just added warm milk in on top of that and what i need to do is just give it a nice little stir and once it starts to bubble that means it's done it's very aluminum once you've made your souffle it must go in the oven and bake but if you make a strawberry souffle or a cherry souffle um they actually could be made a couple of hours in advance and they could sit in the fridge if you wanted it's you know perfect if you were trying to do some you know really special christmas day dessert or dinner party but you nervous i am absolutely trying to hide all of my nerves michael because right now i can just feel your eyes on me expecting the most perfect chocolate souffle exactly of course i'm expecting the most perfect chocolate souffle so this is done now um it's just starting to bubble you can see that it's starting to bubble yeah and that means it's ready so i'm just going to set that aside because it needs to be chilled so i actually have one that i made earlier on and you need roughly about equal quantities of your kind of chocolate base to your egg whites i'm going to put 50 grams of sugar in with my egg whites and what this does is that actually just strengthens the egg white a little bit so that when you fold it in it can kind of hold its own with this bully chocolate that's going on okay you see it in terms of a contest in there because it mixes up yeah well it needs to be a perfect marriage really there's so many things that could go wrong with this stop saying that michael stop saying that everything's going to be okay okay i'm going to lift over my mouth yeah and you can see that it's been buttered what's really important is that the butter is not melted it's just soft it's a room temperature and it needs to be good gross brush strokes uh on the way up because you're trying to encourage obviously this rise right and if you do it the other way what happens well it just makes it more difficult it just makes it for more possibility of it going wrong so you're doing everything in your power to make it a success and this is kind of chocolate gratings so you've got the butter in there swept upwards and you've got grated chocolate in there too wow imagine trying to do this by hand i know i think about this all the time when this was created like it was all done by hand like it's insane you'd have real beefy prop forward shoulders if you were doing that okay so this is uh this is ready now oh it's really really puffed up yeah okay oh this is the trickiest part okay so now i need to fold in my mix okay so first of all i'm just going to put a small amount of egg white in with the chocolate and i'm just going to lighten that up okay then i'm going to put probably half of this mix in there now why a little bit first and then and then a bigger bit because we're trying to prevent lumps and the more similar that the mixes are in texture the better that they're going to incorporate so um it's just kind of lightening up that kind of chocolate mix in the beginning and especially if it's a bit cold you really need to kind of beat it in a bit more yeah so once this is kind of halfway folded through the second time i'm going to add the rest of it oops let's see yeah oh that's rather nice yes i think you are a bit of a fan of chocolate michaels no i'm not going to eat chocolate yeah yeah okay i haven't got a sweet tooth really though i don't believe that for a second no that's it but the whole time we're really trying to protect the air of of the souffle so you're folding rather than beating it's all about folding folding folding okay and then i'm just going to pour this into the mold prince philip who this is his favorite dish do you think his favorite is the failure do you think he actually likes the sunken one i don't know maybe i'll have to call around and do the souffle for him and see which one he prefers okay okay so scrape this off beautiful i can't really imagine that the failed one tasted very nice i don't know i mean as a kid i used to like cakes that have failed and kind of i like the soggy ones rather than the ones yeah i love all the wow that's so adorable imagine michael as a little kid eating his failed cakes i was very sweet actually okay so what are you doing cleaning around the outside so it doesn't catch but i might have to do this twice because it's such a big mold this is much bigger than your your kind of average souffle so this will take about 30 minutes to cook inside the oven but really if you had individual portions they'll cook in about six seven minutes yeah yeah yeah because that's one of the things in restaurants i mean if you want a souffle they kind of say allow i don't know 20 minutes half an hour or so that's cause very often we will do it ala minute that we will just whisk it up when it's ordered that we will just do it at the minute when you order so that uh it's super fresh okay great so this goes into the oven 200 degrees for 30 minutes okay chef okay it's in anna it's on its way wonderful great so we better get cracking on the chocolate sauce so this is a very simple chocolate sauce um but it's also very delicious i'm just going to add all of the ingredients in together i have some golden syrup in the pan now i'm going to add chopped chocolate i'm going to add cocoa powder then double cream of course i know of course it wouldn't be a delicious chocolate sauce with a little cream you don't have a spasm of guilt overall but look i have some healthy stuff going in got some water going so everything else is okay balance is out and then a pinch of salt just give it a good whisk bring it up to the boil and then you just have a and that's it i mean it's foolproof around about this stage all those years ago the chef must have realized his souffle was not going to work can you imagine that can you imagine that you're about a moment for you isn't it a chocolate souffle to the royal family and it's collapsed have you had disasters no michael i've never had a disaster uh i mean i'm a bit embarrassed to say but you know i've never made a mistake in my life no i've i've had a couple of disasters in my time and do you disguise them i'll start again i would always start again yeah but you know i we i don't know the situation of that night with the chocolate maybe he had no more chocolate left yeah so the sauce is ready now oh that's nice and hot this is tricky isn't it oh it is tricky you might spill a bit that's terrific okay so that's our chocolate sauce ready moment of truth off to the oven oh i nearly dropped it oh look at that a race against time now oh gosh it looks fantastic doesn't it it's making a bid for freedom looks beautiful i'm pouring the chocolate sauce now into the center of the souffle so you have a beautiful gooey chocolate delight it's like a volcano i'm gonna insist that you go first oh yes please i'm gonna have some of that chocolate sauce oh lovely mmm it's so light i'm not sure which part i prefer the souffle or the sauce wonderful one there's a dish properly fit for a prince and that's it from our programme about the food enjoyed by royal consorts see you next time [Music] you

Channel: Real Royalty

Views: 312,072

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, princess diana, royal cooking, royal kitchens, royal recipes, diana, stuffed aubergine, royal favourite meals

Id: fBNc3nzgP_M

Length: 43min 40sec (2620 seconds)

Published: Tue Oct 06 2020