What Did The Royals Eat During WW2 Rationing? | 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 we having 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 today we're looking at royalty during the dark days of war and strife the british royal families always had a role to play during times of national suffering from active service to rewarding bravery the royal family has supported british troops at home and abroad for generations and just like us they've been subjected to food rations and have celebrated in style at the end of major conflicts coming up we go al fresco with michelle's starred chef paul ainsworth with a dish craved by a soldier prince on active service it's meant to be bangers and mash where's the mash you're gonna love this there's our potatoes dr polly russell explores the royal tradition of morale boosting gifts and sweets to overseas troops oh it smells of sort of shot tobacco tobacco and this original foil there as well and we visit a kentish brewery that made history when it became a temporary prison for an exiled king this brewery played a vitally important role for three days in an event which if it was badly handled could have resulted in another civil war but we start our look at the royals experience of wartime with a frugal fish dish i'm here in the royal recipes kitchen with michelin starred chef paul ainsworth rations paul i don't think so not here no but what are you doing we're gonna do hot smoked salmon kasuri yeah and there's a reason for this uh during the war the royal family the second world war this is the royal family were in theory at least as subject to food rationing as everybody else right now fish wasn't rationing quite the same way as all the other kinds of food things like haddock which is the normal thing you have in kedgeree isn't it yeah so they were in short supply but the royals on the estate had a coincidentally a glut of salmon all right and the queen decided that's the present queen's mother decided that replace the smoked haddock with salmon and it should be a real staple diet for the royals during the war what's your version gonna look like right come and have a look i will okay so we're not going to mess around with this we're going to do a proper good old-fashioned casually so in here we've got our onions that have been softening down in a lot of butter yeah with chopped green chili next i've peeled some ginger and i'm just going to grate that straight in so we've got that in there like so next next curry powder yep it's a really nice kind of oh yeah dark good quality curry powder yeah shaking that like so and now i've got here some cardamom there's a seed inside you see it all popping out yeah just want to get that in there so we've got the spices in there with the onions the butter the chili and right you just you just know smell in there you know good things are coming how do you stop it burning just low heat cooking should be a relaxed lovely time and that's what we're having here isn't it okay now we're gonna add in some water and the reason we're gonna add the water in is we're gonna almost make like a little little sauce yeah in the bottom there that's gonna coat all of that lovely lovely rice happy so far happy so far good because what's really interesting is this originated in india as kidri which is the south asian name for it yeah and it was just a very basic comfort food for individuals it was just rice and lentils it was the brits when they went there rather like this kind of stuff one of them described it as a delightfulist food that's rather an icelander do you like casually i love it actually yeah i really do i normally have it for breakfast but it's the sort of thing you have for lunch yeah absolutely we see breakfast very different but this is very popular for breakfast yeah like you say in india asia and stuff like that that kind of rice for breakfast right if you just keep stirring like i will keep just basically we want to coat the rice in all of that lovely chili and that beautiful curry powder and the butter that's it just keep turning it over won't catch the heat is down next we're going to poach an egg now none of that vinegar malarkey or anything like that but surely you've got to put vinegar in to stop the thing going all over the place do you know how you get great poached eggs how the freshest eggs you can possibly find as the egg falls through the water yeah and it's spinning that's what's wrapping the yolk round not vinegar so we're just going to turn our turn our heat down there michael i'm just going to let that poach our kedgeree's nice and ready now we're gonna chop some herbs lovely beautiful flat leaf parsley so this was the staple for the royal family throughout the war for breakfast mainly but they did have it for a great celebration lunch with winston churchill on the victory day victory in europe in 1945. this was this was what they served up so they obviously liked it michael would rather love he's so kind to flake the salmon for me you worked me hardship you woke me up i don't know now this is hot smoked salmon isn't it where is the other form of smoked salmon it's just cold smoke so it's just the flavor of the smoke no heat but kejri requires a smoked fish of some kind doesn't it absolutely i think things like smoked haddock uh beautiful smoked salmon smoked mackerel they all work really really well it really takes to a nice smoked fish our egg is just beautifully poaching away and i just want to make sure that we serve so it's lovely and runny because that's like a little sauce maker that lovely oozing oak coming out okay in our bowl we're going to take some creme fraiche the reason i love creme fraiche so much say over cream is you get that wonderful acidity yeah and that is important so what i've done is i've just put some lovely lemon zest in there okay lemon fish the rice the curry all work brilliantly together i have a smell of that oh yeah gonna mix like so now the purpose of this is to give it a little bit more body or yeah yeah now we just one lesson more lemon you don't use a squeezer i notice no those big hammy fists feel touch and kill good seasoning all right one last final mix we're doing this paul because it was a staple of the royal family during the second world war but it's been brought bang up to date and only recently there was a big banquet laid on by the queen and the duke and the duchess of cambridge to mark the anglo-indian year of culture and they served salmon kedgeree croquette which is a new take because it really is old anglo-indian dishes it really is an anglo-indian dish started in india but with a real british imperial twist little bit more zest over the top yep and didn't you mean suspense some more chives yeah that looks terrific there you have hot smoked salmon kasuri a poached egg and some chive creme fraiche what a dish for the royal family to start their day in a country at war trevor taste yes there we go right you go no no no come on right oh i wanted to do that look at the yolk on that look at that it's all flavors that go curry and eggs work so well salmon and eggs that is very good it was always known apparently in india as a comfort food and that that time of really great discomfort well you can't have anything better whatever else is going around a nice plate of food will always make the heart warm certainly makes my heart one i'm gonna have some more a tasty royal fish dish which made the very best use of rationed ingredients [Music] during the second world war the then princess elizabeth joined the auxiliary territorial service and trained as a driver and mechanic thirty years earlier her great-aunt princess mary decided she wanted to do her bit for the servicemen who were putting themselves in harm's way during the first world war [Music] princess mary was adamant that every sailor afloat and every soldier at the front should have something to cheer them up the result in october 1914 was the gift fund box social historian polly russell went to the national army museum to meet curator rebecca newell and discover more about princess mary's thoughtful undertaking the idea was that princess mary wanted them to realise and think about the fact that people at home were worried about them thinking about them wanting to celebrate with them she devised this treat that would be sent out to the troops it's not sort of thrown together is it i mean there's a real care and attention there and all of there is sort of amazing in these kind of embossed cartouches you can see the allies of britain marked out so serbia france belgium japan russia and montenegro there and then crucially what was inside this beautiful box so the committee um decided on what it was a predominantly smoking box so tobacco cigarettes a pipe and some writing materials but it was quickly realized by them that they needed a non-smoking option so they put together an option that included acid drops or as we might know them lemon drops when the project was extended to include other people at the front including nurses yet another option was made with more chocolate in it and of course she included a card from her and her father the king and a photographic portrait of her so so just felt very connected to her and she received many many letters of thanks and to the palace oh so the response was really positive was it do we have some evidence of that yeah there are there are many letters and also officers that are writing saying the troops feel really um wonderfully cherished by the fact that they've received these gifts where did this tradition of royals sending out sort of comfort food gifts the troops begin i think it really began with victoria um so she uh had championed the idea of that personal connection with soldiers victoria's 64-year reign saw a number of overseas conflicts the crimean war broke out in 1853 when britain and her allies challenged russian imperial expansion newspaper reporters went out to witness firsthand the realities of war and sent back horror stories of the dreadful conditions endured by the soldiers it not only shocked the nation but affected queen victoria deeply if you think to the recruitment at that time almost 90 percent of potential recruits had turned away for ill health and malnourishment victoria had championed the use of beef tea sending beef tea out and of course this is a time when canning and tinning becomes much more widespread and so bother and beef tea as a warming nourishing drink and also to flavor very boring rations was something that troops really appreciated after the scandal of crimea where soldiers were dying not just from injuries but from freezing cold weather and lack of food there was a greater awareness of the cruelties of military life overseas in the second boer war of 1899 more soldiers died from disease than were killed by the enemy a result of poor supplies victoria resolved to dispatch gift boxes to show royal support for her suffering troops in the boa war she sends out a gift package which is very different isn't it that's right and it's really moves into a kind of luxury item she commissioned the three leading chocolate makers of the day to produce a chocolate box that she could send to troops and you can see here a message i wish you a happy new year victoria r and her cipher here so very again a very personal feel if we open it oh it's still got the chat it's still got the chocolate so you can see that the um quite a substantial amount of time you're facing quite brutal conditions oh it smells a sort of chopped tobacco chocolate tobacco and this original foil there as well it's actually about so much more than the contents as consumables isn't it it's really about what it means about being remembered about a connection with home about being being thought of still so you really get the sense of the royal family were trying to connect with the soldiers and really understanding the sort of plight of the men fighting out in this boer war i think so and at the time you know bow war and first world war we're talking about royals who are um embroiled in active service and so the women of the royal family were not immune from the kind of experiences that their contemporaries were facing today it's charities which organize gift boxes but the royal connection continues camilla the duchess of cornwall is in regular contact with troops and has been known to send flowers chocolates and even whiskey it seems likely that if britain is ever at war with troops serving abroad that this royal tradition of sending comfort from the home front will continue [Music] since the first world war the british armed forces have been deployed somewhere in the world on a fairly permanent basis most recently in the middle east and prince harry famously did two tours of duty in afghanistan i wonder what he made of the rations apparently he wasn't too keen and uh all he could think about and crave was bangers and mash and that is what we're going to be cooking today [Music] that is a cumberland sausage very traditional sausage yes all sausages were like this originally and it wasn't until the reign of charles of first some enterprise in butcher had the idea that well i'll just snip these up and make the sausage links we get today yeah so like the cumberlands they're sort of the most traditional sausages it is i mean this one goes back in the lake district cumbria for 500 years apparently what are you doing what a lot of people do they put sausages straight on there's no harm in just seasoning the outside as well yeah okay so you just bring out that flavor right the way through so and the oil you've put on there and the oil i put on there as well because again you've got that casing and you don't want it to dry when it goes on top you want you want to get that cooking straight away okay so we just turn straight over yeah like that put some more oil just on top what happens is michael the oil then drips down onto the charcoal well doesn't it flame up then exactly flame up which is what you want so you get their lovely smoky flavours roast in heat i've always thought with barbecues you have to try and stop the flames when it's scorched control it control it and you're yeah you're absolutely right we don't want to be engulfed now in flames but we want to be kind of cooking away yeah the other interesting thing for me here summer time yeah i think people just think that barbecues are just for this just for sausages and burgers and chicken take the whole meal out there because we're gonna do the whole meal on here okay so right now i've got onion gravy cooking away if you just come and have a look michael we've just got these red onions which have just been on just in a little bit of oil softening so the first thing we're going to put in is our thyme and rosemary just a little bit into there like so okay all the while keeping an eye on our uh on our sausages all right then we're gonna add in the sugar okay just stir that in dreaming of bangers i suppose you can't imagine charles the first or victoria dreamy of uh bangers but then they weren't in afghanistan no they weren't uh for me man after my own heart i say you're a banker english mustard okay very much more powerful for that french stuffing absolutely another little bit more seasoning in there like so yeah in with our red wine so you see we're cooking onto it it's great you know take it take everything outdoors stir that in now what you would want to do is reduce that right down and then add in the beef stock why beef stock pork stock's too thin you don't get enough body out of the bones yeah beef bones you do oh look at it it's meant to be bangers and mash where's the mash right you're gonna love this you know i said we're cooking everything outside yep come over here there's our potatoes just taking a jacket potato rubbed it in oil seasoned the outside with salt wrap them in tin foil prick them all over and then put them over this side all the coals are over that side cooking our sausages so it's the colder the cooler side of this again that indirect heat kind of going around and just cook them until they're really nice and soft so you see we're just using every bit of the barbecue brilliant take our potatoes out you're a real enthusiast for this kind of cooking aren't you i really am michael because we don't get chance to cook outdoors a lot in this country obviously because of the weather well yeah i mean you say we don't the royal families seem to pretest prince philip he seems to be always out there with his land rover and his steak diane's and all this guys well very very just like what i wanted to show today was we've done the potatoes out here the sausages out here and we've made a gravy out here yeah fantastic yeah all right so now let's move over to the potatoes right so in here we've got these wonderful oh they look look at those don't they look good yeah now this you're going to be ready how long would that have been in the in there about an hour oh really all right so i've seasoned look how roasted and loving they're lovely like that cut them up in wedges drizzle some olive oil and season over them brilliant but we're going to make like a really none of that ponzi pom puree and cream and milk and all that and proper almost kind of crushed potatoes with butter yeah all right so and harry of course can get this any time he wants now he's bangers and mash he's left the uh he's left the army hasn't he yes there we go say what are you doing scooping it away scooping it all out you know because you've got all the lovely flavor you know when you boil potatoes in the pan with the skins off a lot of that flavor a lot of that flavor is going into the water michael yeah okay this you've got all the flavors and it's lovely and dry and it's not saturated with water and this is a lovely way of doing mashed potato in with that nice look how yellow and gorgeous that butter is you're not tempted just to slice it up so you've got the flavor of the skin yeah and then all i'm gonna do but no milk no milk just pure flavor of the potato yeah with a little bit of butter and seasoning yeah absolutely delicious and now you're rich we're ready to plate i'm up going to go check on the sausages now how long would the sausages take a quite a thin sausage quite well this is it's not a really cool just have a feel of it there in the center i'm not going to burn my hand no not at all okay your sperm to the touch doesn't take no time at all so we'll just take take that one there look at and see all the pour the juices of that one on that one yeah absolutely don't waste anything can i take these out of the way nothing at all take let me put these other ones if our sausages off like so okay mashed potato yeah look at the cracked pepper in it michael yep buttery got lovely texture and we want that you know people say oh lumpy mash and stuff like that there's a difference it's all soft you yeah sausage on top like that stir your gravy the trick is get loads of onions and then tilt off a bit of that gravy so because we want them to yeah you want more onion and gravy and then right on the top right on the top i mean come on there's a little waterfall you gotta you've gotta admit prince harry has got it absolutely spot on for me all right oh a perfect british combination can we have a go guess that's wait wait wait wait wait wait wait wait wait wait from four there and for you yeah there you are there's thank you there's a knife where do you start in the middle for me yeah go straight in you've done well then the onions are ripe and the gravy it's a gravy that makes these dishes and you know that smoky charm on the outside it all adds to it that's what i was going to say there's charred on the outside lovely and meaty inside oh really nice mmm just what i ordered sergeant major yes a comforting classic the perfect welcoming dish for soldiers returning from the front line [Music] something else prince harry reportedly craved during his afghan tour was a cold beer and it seems the prince may have acquired the taste for a pint of the good stuff from his father who's partial to a kentish beer from a brewery that's been in business for centuries [Music] britain's oldest brewery was founded in 1698 and has a long-standing connection with the royal family and the armed forces today it's run by jonathan neem the fifth generation of his brewing family we like to call ourselves the home of the hop and modern day beer brewing but back in the mid 17th century the brewery became known not for its beer but for the part it played in a dramatic royal incident in 1688 the glorious or bloodless revolution and this brewery played a vitally important role for three days in an event which if it was badly handled could have resulted in another civil war king james ii was overthrown by william of orange his plan was to flee to france but he didn't get far his ship ran aground on the kentish coast he was over just across the water on the isle of sheppy trying to take a boat from a place called shellness over to france as a safe haven but was spotted and was captured by local people we think local fishermen and was brought here to this brewery to the house of the mayor james was briefly held at the brewery as a prisoner but his captors were sympathetic to his plight and let him flee to france to escape the new king's forces [Music] it's steeped in history no wonder this brewery still boasts a royal association it's popular ales have been given their seal of approval we received the royal warrant in uh january 1998. we are graced by the presence of his royal highness the prince of wales during that year who came and presented the warrant in person people still talk about it to this day nearly 20 years later on charles's visit he sampled one of the brewery's signature ales its name is taken from the iconic warplane that played a significant part in helping the allies win the second world war all of the skies above was where the battle of britain was fought my grandfather and a lot of employees here at the brewery were were drafted at that time 50 years later in 1990 we thought we really needed to do something to commemorate this remarkable uh event so we brewed a beer called spitfire and here we are 27 years later and i'm very proud that the beer is still going and still so well liked today [Music] for centuries kent's fertile well-drained soil and mild climate have made it a perfect hot growing region the hops are a wonderful magical ingredient that really makes the difference between english beer and what you get in the rest of the world the first step in making the beer is harvesting the flowers or seed cones from these climbing plants at the end of summer the machine comes along it's cut at the bottom on the hill here and then it's pulled off the string and then dragged to the machine and you're basically trying to take the cones away from the leaf and it's that cone that you're then taking to the hot post to dry and eventually to brew with [Music] they make more than 50 different beers including the amber ale that commemorates the spitfire aircraft richard frost is head brewer and the process starts in the mash tun we mix crushed malted barley with hot brewing water and leave it to stand for an hour after an hour we've created a sugar solution called wort that's run away to the next part of the process the sugary solution is then transferred to a vessel called a kettle and it's here that the most important ingredients added by boiling the hops for about an hour with the worst we extract the bitter compound from the hops giving birds bitter flavour we can also add hops right at the end of oil and that gives a roamer as well next the liquid is moved to a tank that holds about 480 barrels of beer this is a fermentation vessel this is where we add yeast to the wort once the wort's been cooled that yeast converts the word into beer it takes three days to make this classic beer inspired by the most famous plain of world war ii and made with passion by the oldest brewery in britain anyway well done cheers [Music] a beer named in honor of uh of the few eh yes yeah with the raf randalls on the top which is a rather a nice touch they say an army marches on its stomach they do michael but if you talk to soldiers uh it's a very rough ride and a yeah different story yeah prince harry made a bit of a protest didn't he i don't know about protest he suggested perhaps half joking that jamie oliver should do for army rations what he's done for school meals yeah the troops garrisoned here probably get better fed and especially on royal ceremonial occasions i should imagine chef rob kennedy who runs the kitchen at sandhurst military academy had quite a job on his hands when he was tasked with catering for a gathering of hundreds of officers and men whilst at sandhurst i've had some amazing opportunities to cook for her majesty the queen and the most memorable year was 2012 celebrating the diamond jubilee royal air force british army and royal navy all got together for a banquet in the grounds of windsor castle where i had the honour of taking care of the main course and it made the whole event something i will never ever forget for this special dinner rob cooked a cornish lamb rump with a triple roasted potato seasonal vegetables and a lamb juice we'll start this recipe with the hero of the dish which is it's the lamb that's been marinated for 12 hours in the mint and the garlic and the lemon it's in a pan just going to add a little bit of rapeseed oil push down on the lamb and that's what we want to hear is that lovely sizzling fat we're going to roast with the lamb one of the garnishes i'm just gonna just pop some some carrots in there just to roast them really then real succulent lamb juices just gonna drizzle into the carrots um and it's just gonna be that extra flavor you know that makes this dish extra special i guess for an extra special occasion but cooking in the grounds of windsor castle did come with its own challenges it's like a self-built kitchen you know i had to put the ovens there and the stove tops there we had a big gantry pass but then the front of house team had to go up the stairs you know so there's still a lot of things that could go wrong so not only did i have the pressure of cooking for her majesty on a diamond jubilee i also had the pressure of working in the kitchen that was in the middle of the castle grounds and that's ready to pop into the oven now for 10 minutes at 180 degrees while it's cooking rob can prep his seasonal veg some really nice baby leeks here it's just lovely and really really yummy and we use a lot of broccoli we actually use this wonderful tender stem just just part boiled in a little bit of salted water and it'll take about two minutes when the water comes to the boil and then they'll come out and they'll go into some iced water the iced water will stop the veg from continuing to cook with the meat put to one side to rest rob makes a start on his triple cooked potato when you drop it in the lamb stock what it's going to be doing is just part boiling itself like you would a normal roast potato so the lamb stock's going to start flavoring that potato really really delicious after a couple of minutes it's time to check if the potato is ready for the next stage it's actually just about cooked so we get a pan on the go a little bit of oil and um get some of this which is polenta and that's just an extra dusting of uh crunchiness so the pan is quite nice and hot we're going to put in there some of this sandhurst time i love using time because when you put it in you know the pan's ready and it starts to go so this is the second stage a little bit of butter on the day of the event we it was a muster parade so the army royal navy royal air force all paraded through windsor the event celebrated the queen's special relationship with the armed forces two and a half thousand service personnel took part and afterwards rob cooked lunch for her majesty and 120 dignitaries you know that night did you get home i had almost family on the phone everybody what have you been doing today well actually i'd cook lunch for her majesty the queen what a great honor once the potatoes golden brown with a crusty top it's popped into the oven for about 10 minutes at 180 degrees and it's back to the lamb i just want to pour a little bit of honey on top and that will just add some nice sweetness so when the when the lamb comes in you know it has to be perfectly square shaped every single lamb ramp then will be cooked equal it will look equal and that's what you need for such a special occasion i can't emphasize enough about using the word perfection the vegetables have been blanched into some salted water and i just want to then just glaze them a little bit and to do that we just use butter just goes into our pan all that's left now is to finish the sauce a concentrated gravy rob has prepared now this is the sauce here which on the board obviously just looks like a piece of jelly and in fact when i actually cut it you can see it is actual jelly because then just add it into a pan and it dissolves it's very sticky and it's very sweet and to make it extra sweet we added some red currant jelly now the potatoes been in the oven for 10 minutes it's time to plate up rob has made a pea and mint puree for the potato to sit on and then it comes to our lamb last of all just a trickle on the plate there that completes the perfect diamond jubilee lunch of the mustard parade at windsor castle for her majesty the queen [Music] for today's royals as well as their ancestors before them food has had a role to play in celebrating military achievements [Music] now paul war and strife but i think you're rustling up something sweet what are you doing something fun something to something to be joyful about and i guarantee what i'm going to make for you you will never have had before what is it gingerbread all right but not the way i'm going to be making it okay okay famously gingerbread was part of the first feast that elizabeth the first had after the defeat of the spanish armada there's war and strife for you yeah yeah the spanish armada the great fleet of ships coming in to invade england in 1588 beaten off by dragon rally and then driven by storms all the way around the north of scotland england delivered we had to celebrate what did she have she had gingerbread at her first feast now how does it work how does the basic gingerbread work we've got butter sugar malt extract golden syrup no calories in this one though no no no no no this one's uh not very sweet either no no no not at all no black trick have a smell really clean it's nice yeah yeah yeah okay that in there like so oh okay pure sugar though right the sugar and the butter yes it just comes from all will just basically almost like a caramel come together so you've got those lovely rich flavors of the butter and the sugar elizabeth's the first you know i mean she had the most and not surprisingly she had the most awful teeth they couldn't make out some fries you know halitosis the full works because she had such a passion for for sweet things that she couldn't talk properly you know people people said you know couldn't understand what she was saying because she mumbled so much because the teeth were so bad right you know look at that so we're just going to let that now come up together and bubble away here we've got a bowl of flour plain flour yeah okay there i've got mixed spice dried ginger okay oh i was wondering when the ginger is going to get into it yeah it's a bit like carrot cake there's not much carrot in there where are the carrots yeah right now really see how they come together now yeah yeah like to say yeah all right all right good all we're gonna do see it's just absolutely gorgeous that on its own is nice yeah okay we're just gonna fold that into our mixture like so why essentially it's called gingerbread but it's not exactly it's not like a now sliced white is it no and yeah but you can now start see it's unfolding yeah it's now starting to come together and what the folding action is michael it's just you're basically just turning yeah i am the human paddle so just turning it around looks a rather thick set paddle but i don't know what you mean right it's smell it i love it it does smell good and it smells really the sort of thing is well you'd eat raw you know it's that kind of raw cake mix oh look at that that's really nice it's actually not raw because you've you've cooked the ingredients absolutely makes it different to your other dose oh that's really good elizabeth the first absolutely loved it and it was in her time in fact in her court that they first started to make gingerbread men right because it was the absolutely that's where gingerbread men came from yeah for the court of elizabeth the first because it was somehow gingerbread you know the actual biscuits yeah well everything that was fancy everything that was sophisticated everything that was elegant okay there we go and in a very fancy and elegant way you've turfed it out should i hold that yeah like that okay okay come on now it looks like top rolling yeah what we're looking for michael to keep it to the sheet of paper i'm gonna roll it to about a thickness of a of a one pound coin yeah did you have gingerbread men when you were when you were you know what i i didn't i if i if i'm honest no i was uh i found them a bit strong elizabeth the first this is used to have weren't just any old gingerbread men they were gingerbread men made to look like her distinguished guests right yep can you that's what we're doing yet um rocket a rocket looks like a rocket doesn't it so i'll hold that down here we go we're just going around oh it's quite easy to work yeah it's it's a great dough to work with a lot of the raws have had sweet tooths you know victoria had a notoriously sweet tooth if you can be notorious about sweets she used to get the kitchens at windsor to knock her up goodies that would go to all the royal residences and she'd chaff on them and snack on them during the day cut your paper here yeah okay now the trick is do not lift your template off now leave it on because if you take it off now it's gonna stick i'll ruin the whole effect absolutely because at the moment the dough is quite tacky yeah you're in the whole effect so i'm still not going to tell you what i'm doing yet but i've got two sides and these bases all right my goodness so you'd roll out your dough and then you'd cut these out exactly like this yeah leave the templates on and then basically just with a tray like so yeah transfer to the fridge okay okay right once they're set put them in it what temperature 180 degrees for 10 minutes so now i'm going to show you something i've done earlier okay let's see if you can start to begin to wonder what i am making is especially for you this right okay uh but it's not a rocket it's not a rocket because there's more pieces to it no right before we start yeah in this bag here i've got icing sugar and vodka vodka yes it's a bit of a waste how did i know that you were going to say that no but seriously why would you want to do it rather than just water there's a reason for there's a reason for it when you're putting it over a pastry it's just there for the sweetness what we want this for is a glue now the reason you put vodka in there is the vodka evaporates off of course you mean the alcohol yeah the alcohol evaporates off which you wouldn't get with water and then makes it really kind of well glue-like you want to give me a hand i do i do [Music] this is tricky you're just gluing it okay with your icing now can i think again i'm good no no you can't not yet i've got i've got eyes for you okay all right so i've shown you how to that that will stick in no time at all there you go okay all right yep yep that's okay it looks good though i wouldn't mind a bit of it i'm gonna try the vodka michael burke your very own royal recipes gingerbread throne this is a career high for me and for me if ever anything was proper regal this is it you could almost sydney yeah well i'm just about to go make a version of you just sitting here with a very big head yeah yeah it's all very well paul big question how do you get it and it feels like vandalism shall i tell you yep hands behind your back yep lean in yeah straight in one two three okay cowboy builders [Laughter] oh i can cook but don't ever let me build your house so much for your vodka blue vodka icing sugar well this is great nobody didn't know oh that's really nice good queen bessie's gingerbread throne join us next time for more royal recipes [Music] you

Channel: Real Royalty

Views: 70,056

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, bangers and mash, wartime meal, solider meals, prince harry, sausages and mash, british cuisine

Id: YCgv_lHOz5Q

Length: 43min 30sec (2610 seconds)

Published: Tue Dec 29 2020