King Charles II's Extravagant Champagne Salmon | 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 there's nothing quite like a royal event for sheer scale and grandeur whether it's a royal wedding a jubilee or even just a party the royals know how to do it in style and the food enjoyed at these great occasions is designed to impress so we're rolling out the red carpet and sparing no expense [Music] today on royal recipes you might have to duck oh oh chef anahar creates a culinary masterpiece that looks amazing oh look at that dr annie gray is shown a precious antique with a peculiar royal claim to fame this is the oldest silver chamber pot in the country it's incredible [Music] and chef rob kennedy remembers catering for a right royal occasion to me perfect recipe fit for a king [Music] with me in the royal recipes kitchen is executive chef anahara we're starting off in style today unless i'm very much mistaken this is a bottle of champagne very thoughtful of you michael that's enough for you that's for the fish ah so what are you cooking i'm going to cook salmon in champagne today that sounds really good now this is a real royal recipe from the 17th century from the legendary chef patrick lamb who was master chef of four monarchs in the 17th and 18th centuries and this is one of his dishes so how does it work well actually you can open it as long as you promise not to drink all of us so i'm going to start our uh poaching liquid uh i have some shellfish stock here okay you might have to duck ready yes oh oh oh my god it takes years of practice to be able to do this you know okay well i'm going to use about a half a bottle of champagne which is quite a loss it certainly is i'm just going to add some bay leaf some peppercorn and some sliced shallots this is the recipe that patrick lamb did for charles ii the merry monarch in the middle of the 17th century he would be merry if he was if he had lots of champagne he was quite a character patrick lam actually he was master chef for nearly 50 years when he published this he published his book in 1710 and this recipe is actually in it in the book royal cookery or the complete court cook containing the choicest receipts in all the particular branches of cookery now in use in the queen's palaces so there it is so i'm just seasoning our salmon now and i'm going to place it into the that is a lovely lovely piece of salmon beautiful piece of salmon so our our liquid's coming up to to boil now so i'm just going to pour some of the liquid on top of the fish so that it it cooks nice and evenly it's a real luxury dish this isn't it i mean it is wonderful salmon the champagne and so on i suppose you've got to see it in the context of the time haven't you i mean there's charles ii we've had the civil war his father's head was chopped off and puritanism and that idea of excess and luxury and self-indulgence was banned it was a very stern and a strict time and then you have the restoration of the monarchy charles ii comes back and all of a sudden luxury and pleasure and everything are fashionable again and that's the sort of historical context within which this dish was created if you're actually saying salmon in champagne you're hitting two buttons at the same time well it's funny you should say that michael i'm also going to add caviar to it just just add a little bit more luxury to it i'm just gonna chop a little bit of dill which i think has got a fabulous flavor to go with salmon round about the time that this wonderful dish was being created by patrick lam for charles ii you know an awful lot was going on at that time the court was back luxury was back but there were still you know big tragedies and hardships going on the great fire of london was the same decade the plague all that kind of stuff so you know some people had it good and some people had it really bad now what are you going to do i'm going to lift you're going to get it out yes now this is coming out of here this is a bit of a dangerous time yes this is a bit of a dangerous time you're trying to get it out in one piece in one piece so that's well dad well done look at that yes oh you'd swear i did this for a living okay perfect wonderful oh i'm delighted with that now it doesn't that looks utterly splendid so now i'm going to make the sauce from the liquid that we poached it in all that champagne all that champagne will not go to waste and just grab a tea towel with flavors of shellfish with all those lovely things you stuck in if you wouldn't mind michael uh just to remove the shallots off the fish there oh okay please yep do i need to save them for eating or just get rid of them totally i think just put them on the side yeah okay patrick lamb was even more of a celebrity chef knew anna i think if that is possible i mean three coronation feasts he was responsible for and the one for william and mary in 1689 the feast cost the equivalent these days of a million pounds which is amazing but get this he himself was paid for that one meal by the royals a hundred pounds it doesn't say much now 20 000 pounds for one meal for one meal do you know that's even more than you get that's a lot more than come on what's happening over here okay lots of sizzle just bringing up the uh cooking liquid to the boil you want to add the cream to it right so this needs a pinch of salt yep just a little pinch of salt in there i'm going to give it another little whisk round yeah so i'm just going to whisk in some butter oh it's not rich enough not rich enough if you if you whisk in the butter too soon it will split you do all these things gradually don't you gradually slowly slowly sort of slosh slush around okay looks like our butter's all whisked in there now so now we're going to add in our caviar at the last minute it might be some lemon might be some left to have with a glass of champagne afterwards absolutely oh yes talking of which have we got any glasses here yeah there we go okay so i'm going to dress this now with some beautiful watercress a little bit of pea shoots so i'm just going to put a little bit of olive oil on these so how are you going to put the sauce on i'm going to pour it into a jug first so i'm going to just pour it over the top right over the top oh look at that and then i'm going to finish it now yep with some lemon zest zest of lemon and what goes so well with this is just some lovely crusty bread and if you like a little bit of mayonnaise before you break your salmon mayonnaise as well and of course what we desperately need with this is champagne would you like to pour i would like to well i'd like to drink it i don't know about pour it here we go observe the fine technique i think you've done this before michael yeah cheers cheers right come on let's here we go gonna put it onto the bread yeah okay there we go oh it's lovely you cook the salmon beautifully the sauce is great salmon in champagne fit for the merry monarch himself the luxurious royal recipe and just the thing for a regal banquet and no royal occasion is complete without liberal quantities of booze one of britain's oldest purveyors of wines and spirits has been supplying the royal family since the beginning of the last century wine expert joe fatterini went to the center of mayfair to uncork the story berry brothers and rod has an illustrious history stretching back over 315 years based here at threesome james's street opposite st james's palace in the fashionable heart of london you could say from the outset it's always had a royal connection being neighbors with the reigning monarch was a good start for the business simon berry is the eighth generation of his family to work at this supplier of fine wines but it hasn't always sold wine [Music] the business itself started in 1698 founded by a lady called the widow born we don't know anything else about her we don't even know her christian name and she decided to open um a shop basically selling groceries specializing quite soon in tea and coffee the most expensive drinks of their day our most expensive tea cost 10 pounds for a pound of tea and this was at a time when the average wage was 15 pounds a year so that makes some of these bottles look marvelously cheap in comparison it was the widow-born's daughter who first sold goods to royalty 43 george iii bought their coffee during the 1700s later that century they began to specialize in wine that's really good stuff and very expensive by the 1900s they were supplying a different king with booms in 1903 king edward vii bought himself a horseless carriage which was a daimler and it was an open car like all cars were in those days 1993 was a very cold winter and his doctor was very concerned that his majesty might contract a bit of pneumonia so he came to us and said could you produce a warming cordial that his majesty can drink as he is driving the car and incidentally you better make it nice and strong and for 30 years we only sold it to the royal family you couldn't buy it from us unless you were royal it's got a lovely sort of gingery afterglow but it is good and strong isn't it but nowadays you can't really say why don't you have a bottle in your glove compartment when you're driving along with the m4 i'm not sure if that would go down that way is it how times have moved on does this still get sold to the royal household today i'm sure i'm about to tell you that but yes it does the company has held a plethora of royal warrants simon sells wine to both the queen and prince charles but he has another rather special role he's the official clerk of the royal sellers i run a committee who every so often meet to taste the wines that will be served at buckingham palace or sandringham or belmoral which is um a nice thing to do and how do you come across a role like this it's not something you see advertised in the back of the metro the reason why i was appointed is because i'm unbelievably discreet today simon helped select the wine for the royal household but back in the 1920s his shop stocked the cellar of a far smaller regal home now then simon what is this well this is probably the most royal collection of bottles that we have these are the bottles that were created for queen mary's doll's house which is this amazing doll's house it was something that was designed by sir edwin luchens the most famous architect of his day there's running water there's electric light and there is this cellar of wine and we were commissioned to produce these bottles and whatever it says on the label the bottles contain there are some of your own labels there's uh there's a cognac here there is some sherry you know my favorite thing in this there's the the record book and it has received and then consumed and there are items that have been consumed well you know thirsty dolls absolutely i love it i love it [Music] so should you or i ever be invited to a royal celebration you'll know that you're in very safe hands [Music] talking of wine in 1972 the story goes that the queen hosted a dinner for the french president at the time georges pompidou and she wanted english wine so they ordered some english wine to be sent to france to the paris embassy where it was all taking place but it was impounded the english wine was impounded by french customs and when the french customs officer was asked why afterwards he said it says here english wine there is no such thing do you like english yes especially sparkling english wine i think is is really fantastic there's a lot of politics isn't there in there when the royal family put on a banquet or something that's politics and etiquette were you taught etiquette at chef's school you know how to set the table and all that we did like couple of weeks of training but really that's more for the front of house our main focus was really on on cooking and shouting no i think it's quite i've got um i've got a list here from you know the bible of etiquette which is de bretz you know utensils placed in the order of use from yes outside in obviously forks on the left yep knives on the right tumbler for the water uh a different glass for white and red wine bigger for the red why is that i think to allow the wine to breathe so you can get the bouquet but at the big royal occasions all those courses different wine for each course it's amazing people are still in the condition to walk out at the end of it i'm sure a few of them worked in any good condition to be walking out it's not known whether one royal occasion in particular left guests the worst for wine but the dinner has gone down in history as an especially pomp-filled event back in 1850 prince albert attended an extraordinary banquet that was held in his honor in the city of york annie gray tells us more putting on a dinner for a prince means you've really got to impress everything from the decor to the people to the food itself has got to scream effort the grand feast was hosted at the guild hall in manchin house home to the burgers of york since the 1700s richard pollitt is the curator there richard paint a picture for me of what it would have looked like when prince albert walked into this room well if you can imagine this entire hall be dexed by tables with beautiful white dumbass cloth he would have passed city macy's hanging from the columns and a massive ornamental bars where the stained glass window is today so it sounds like a really big occasion how many people came well there's 280 invited guests wow but on top of that there would be at least a hundred delivered servants there would be musicians and also a select number of ladies were invited to watch the gentleman eat watch the gentleman eat afraid so lucky ladies now behind us i keep catching glimpses of light glimmering off silver and i'm assuming this is the kind of thing they were eating off yes some of the silver we have behind us are very much day-to-day sort of eating wares but we do have one very important piece of silver come on then tell me what we've got here explain what these vessels would have been used for but essentially these are serving dishes now every piece though has got the city coat of arms on right in the middle this is part of the city promoting itself this is marketing the city you're not going to mistake where you are are you the idea of someone just gradually taking food from it to uncover that york crest is quite fun really but there's one particular piece of silverware used by prince albert which he wouldn't have been eating off this is the oldest silver chamber pot in the country it's incredible it's really quite beautiful isn't it very simple design and your crests absolutely everywhere and what does it say on it 1672 oh my goodness it was made in york by a chap called mama dude best and certainly this would be reserved for top table guests so when albert was caught short halfway through dinner it's this that he would have been using to relieve himself he'd probably nip to the little empty room and would have used this pot perfectly logical and if that's not enough to put you off your dinner onto the menu the feast was prepared in the kitchens of mansion house by a french celebrity chef alexis soyer arguably the most celebrated cook of the time alexis sawyer is a bit for hero to me so hearing that he cooked here for this banquet for prince albert it's really quite exciting what was on the menu um the first course had 32 different types of soup second course 40 roasts and most of the the food has an exotic french sounding name so it's ala lady mares alla albert this space just doesn't seem big enough to supply banquet for 280 old people i have no idea how they did it so nate that you cycled round my favorite dish from this particular banquet well to be honest there is one particularly disgusting thing they did create the 100 guinea dish which he essentially cost 100 guineas but its main ingredient our most startling ingredient was turtles heads with sort of keep obscures shooting out their mouths we were sort of animal parts attached to it and this was presented as the best creation alexa sawyer would put together for this banquet i think the hundred guinea dish must have been spectacular you've got the oysters from turkeys you've got bits of wood cotton prawns leaping out of it yeah it's really quite disgusting shocking by modern standards that dish cost the equivalent of over 10 000 pounds today with 10 times that spent on the event york's lord mayor was clearly out to impress banquet held here in 1850 must have been really magical to see this room decked out with buntings and flags and with the tables just absolutely piled high with magnificent dishes cooked by one of my culinary heroes alexis soye i would have loved to have been here with prince albert [Music] that lavish affair would certainly have been something to behold [Music] now come on what could you do that can possibly measure up well i don't know if it's worth ten thousand pounds but i'm going to make a pulpatoon today which is a multi-bird roast dish so that's one bird inside another bird inside another bird exactly so what's inside what um so we'll start off with the biggest bird it'll be the turkey then it will be a duck and then it will be last chicken but uh first of all i'm going to show you how to batten out some of the meat because you need to flatten out the meat so that you can roll it into a valentine when you say baton out you mean beat the devil out yes you want to cover with the cling film because you want to protect meat even though you're going to beat it up you don't want the rolling pin sticking to the meat and ripping it so um what's best is kind of consistent gentle taps as opposed to like really aggressive beatings do you think this is a bit of a self-indulgence i mean not you i mean you know somebody who wants one bird stuffed inside another bird inside another bit a bit of a novelty rather than a bit of oat cuisine well i think it's interesting i think the flavors are interesting together but also it creates quite a large valentine so it's a good way to kind of prepare food for a group of people and it's a history isn't it you know it's been that sort of wonderful banqueting dish way back into history at the tudor court they'd have dozens of songbirds rather like that hundred guinea meal you know the biggest one would be what a swan or a peacock or something like that right down to little quail right in the middle incredible yeah okay so that's your duck and your chicken you've almost doubled the kind of area of the of the flesh yeah so i've also actually flattened out some bacon here as well now what kind of bacon are you using here smoky and streaky beautiful delicious smoky flavor and the fat to add a little bit more kind of fat and moisture to the three bird roast because this is turkey breast duck breast and chicken breast so they're all much fat yeah they're all quite lean um so the bacon kind of helps reinforce that as well the forced meat that we will be adding in in between the layers as well so what is it forced meat it's a stuffing made of turkey chicken and duck legs down the center okay so we're ready to place our turkey so i'm gonna season the meat and this is very important a little bit of beautiful freshly cracked pepper now you're going to put the force meat yes uh in between each layer that's right and you've also put some herbs in there by the look what sort of thing have you got chopped parsley a little bit of thyme as well okay then we layer on our duck breasts the duck next i'm just going to season the duck meat as well once more don't be shy there is a long tradition of these kind of bolted together dishes you know going all the way back to there there was a dish called and what was it it was called the cockin thrice that the catchy name yeah yeah yeah the idea was that they got a the head of a sucking pig and the kind of rear of a turkey and they sewed them together stuffed them and sewed them together what do you think all that was about drama that's just well yeah drama but i think i've got a theory because that was about the time you know just after columbus and all that sort of thing and people were venturing off into these wild places the americas and the south seas and around africa and so on and the sailors were coming back with stories of monsters and you know here be dragons and all that kind of stuff and i think you know people in the kitchen thought oh i can i can knock up a monster i can knock up something strange and exotic and i think and they did a perky yeah a new dish is born well done next i'm going to put uh the chicken breasts in you can see with each layer it's slightly smaller and slightly smaller because you want to be able to roll the valentine why would look at that a little mountain of meat okay time to roll so i'm going to bring it over over over over pull it in tight i'm going to tuck this turkey just under a little bit and squeeze it over again oh you've better giant sausage yes it's not gonna get away now and nice and tight and what you need to do is chill that for maybe overnight if you can and what that will do is that it will set all the meat up together and when you go to transfer it into the tin foil it'll just leave it as a piece you'll butter the tin foil and place that on so i've actually roasted one of these already and you'll find it just over there i'll get it yep yep here we go get rid of these so i cooked this for about two hours at 160 degrees 160 that's quite low then i turned the oven up um for another hour to about 180. it's really heavy really quite a lot of meat there there's a lot of meat here oh it's gonna be brilliant i just know it oh that looks amazing oh look at that so you're just gonna have to wait a little bit longer before i get carving because i'm gonna get the veg on quite simple since there's a lot going on with the meat i thought i'd do some mashed potato and some blanched broccoli i've got some nice chicken sauce here so that's reduced down chicken stock with a little bit of thyme so i'm just going to whisk in some butter i mean it looks really impressive doesn't it i mean it's not quite the hundred guinea uh dish if i may say so with its uh turtles heads it's capens it's turkeys it's poolants it's fowls it's grouse it's pheasants it's partridges it's plovers it's woodcock it's quails it's snipe it's green pigeons it's larks and all the rest oh my goodness you've got three i'm so grateful and i just had three okay so i'll turn them down low and i think it's time to carve i think it probably is oh that does look good doesn't it already oh wow look at that so you can see your obviously your bacon your turkey force meat duck more force meat and your chicken you've got the lot our veg should be ready now okay do you want this plate yes perfect okay so we have our creamy very buttery lovely beautiful broccoli that's great last but not least oh look at that okay tuck in absolutely after you madame chef i want a little bit of everything yeah and that's the trick that's the challenge to get a bit of everything in your mouth at the same time fortunately i've got a big enough mouse to be able to do this oh look at all that you know bird in the hands with three in the bush or three of them that's good do you know i shouldn't have very high expectations of this i thought it was just a gimmick really but it's a dish suitable for any you know special occasion isn't it really kind of how can i put it a 50 guinea dish [Laughter] a cut price 100 guinea dish but nonetheless impressive for that a chef who's no stranger to a bit of royal pomp and circumstance is rob kennedy he's based at the royal military academy at sandhurst and has cooked for the queen and other members of the royal family several times one occasion was a lavish dinner hosted by prince charles for no fewer than seven middle eastern monarchs this extravagant supper was a celebration of sandhurst's 200-year anniversary and its tradition of welcoming overseas cadets including many arabian royals over the years [Music] with seven foreign kings and the future king of england in attendance it required a show-stopping menu for the middle eastern dinner at old college i cooked for the main course a lovely beef dish and that's what we're going to be showing you now top royal dining when prince charles hosts such grand meals only the finest british ingredients are used rob starts with the mini braised beef pudding he begins by caramelizing seasonal root vegetables in a hot pan with garlic thyme and star and ease so we're going to keep the same pan now and we've got this beautiful piece of cheek and all of this fat here is going to become gelatinous and sticky and yummy so we pop that into our pan and just let that color and caramelize once the beef is lightly browned rob pops the veg back into the frying pan with a teaspoon of tomato puree and a pint of beef stock you can see there it's a lovely nice jelly of beef stock he brings it to the boil before transferring the whole lot into a covered saucepan and then in it goes and braising it for six and a half hours at 150 degrees celsius when the slow cooking is complete the beef will be tender and melting absolutely yummy it's then removed from the liquid with some of the veg and left to cool and if a couple of bits of onion or thyme are in there it doesn't matter just make sure it's not the star anise kind of be a little bit crunchy the remaining gravy is strained and reserved for service [Music] rob then takes flour suet water and a little salt and whips up a rich pastry when i had this middle eastern dinner the closest i probably got to that many kings was four in a pack of cards so you know a real real achievement and something i believe will never ever ever be done definitely in in my culinary career or probably done you know in the history of sandhurst again so what an honor what an absolute honour rob rolls out small discs of pastry and adds the braised beef cheek he then molds them into dumplings we're going to wrap that in cling film so that goes in there it comes up and we put its raincoat on give it a nice twist this way you get to make them perfectly round and then you get your little cling film tie and then you just go around and then at the end of it you get the two together and simply tie a knot take the scissors and cut off and that there is your beautiful braised beef pudding ready to steam for 50 minutes once the steam is nice and hot and the water's boiling pop it in there and that will then cook rob has already marinated a fillet of steak in staranese thyme and garlic for 12 hours he likely seals the steak in a hot pan with herbs and butter smells delicious before roasting it at 180 degrees for eight minutes during the meal i guess no one really puts their hands up and says thanks very much it's great however on most the events when in fact maybe be modest and all the events we've done we've always had clean plates so we're doing something right it'd be nice to have a letter though you know or or an mbe rob plates up the steak with a garnish of baby root vegetables creamed potato and sauteed cabbage all that's left is the mini beef pudding and that little suet dumpling pudding can just sit in there very proud very precise the dish is completed by adding the braised gravy baby watercress and a dusting of dehydrated horseradish this dish was designed to be special but be british and celebrate sandhurst in 200 years but more importantly show off to our visiting guests being the kings of what we can produce [Music] to me perfect recipe fit for a king i would have thought catering for so many heads of state would be pretty daunting wouldn't you anna imagine them all in your restaurant imagine them being able to afford it what are you doing now i'm going to make black flowers ghetto ah now this is in honor of queen victoria isn't it because she loved chocolate and she loved cherries and her mother was german and of course her father was from the british royal family originally german so she loved everything german cherries chocolate black forest gato come on what'd you do first okay so the first thing i'm going to make is the last thing we'll be putting on the cake which is the cherry topping so we have some fresh cherries that have been stoned just gonna mix a little bit of uh water in with corn flour it's the cherry brandy isn't it that's the key thing the kierke where is the where is the cherry brandy well it's in here it's got some cherries uh soaking in it it's cold actually i think in german the schwarzwalder kirschvasa which means black forest um cherry brandy i suppose sound like a native yeah well my am my my family originally came from the back for it long long ago oh i love it okay so i've just added a spoonful of a cherry compote in here as well right and i'm just going to add them to the cherries and just give it a stir but the cherries that was queen victoria's all-time favorite i think oh cherries yeah she didn't have black forest gutter but she had she had cherries with rice pudding at her uh golden jubilee dinner in windsor in 1887. okay now what right so we're going to make a savion which is essentially egg yolk and sugar whisked into a beautiful creamy light foam this is rich this is rich imagine doing that by hand i mean what a lot of beating that would be yeah and this is for one cake and you know the truth is you know they would never been making one cake okay so this is good [Music] next our sugar goes in the bowl we're going to whisk up our egg whites right and i'm going to give my cherries a little check oh beautiful so i'm going to take these out pop them into a bowl so they'll be ready for us at the end lovely i think if you weren't looking anna i might be around there trying those so i'm going to fold in my cocoa and my salt while we're waiting for this to whisk and then you just want to really delicately fold that looks gloopy and wonderful doesn't it yeah it's going to be really lovely when we get the egg whites in there as well okay this looks like it's done now is this the sort of thing you want the peaks and all that that's this yeah so i'm being really careful with folding in my egg whites oh my word look at that okay so i think we're ready for this to go in the tin okay lovely oh my god it's so good yeah look at that this is going to be cooked in the oven at 180 degrees for at least a half an hour okay thank you very much thank you welcome lady [Music] next we're going to whip our cream and icing sugar and vanilla the vanilla gives it a wonderful flavor doesn't it absolutely so you just cut your vanilla pod in half right i just want to scrape out the seeds hopefully this won't go everywhere there's so much richness in this gato i'm just gonna strain the kirsch off the cherries right okay yep fold that in it's important that your sponge is really cool when you go to make it because if you put cream on a warm sponge it's just gonna melt so i have a sponge that i made earlier here nice and cool nice and cool i'm just going to start off with my base layer start off with a little bit of the jam that we put inside our cherries spread it out spread that around now our beautiful gorgeous cream what would my doctor say about now how thick do you make these layers to be honest personal taste it should be as big as possible because you know well it's not an understated pudding is it no and this is this is all about display and oh kind of conspicuous consumption and the last one a last layer which i'm gonna soak with kirsch okay and now for the finishing touches and our cake stand oh yes gotta have a cake stand okay and then i just have a little bit more um whipped cream to go around oh yeah yeah yeah and we're really short of cream for this dish there's a kind of heart attack on a cake stand isn't it a heart attack of excitement okay and i think i might need your help with this one michael okay so to lift it yes you have to lift this one oh okay yeah there we go and now we're just going to put these around the side like this making it a kind of stockade yeah i'm doing it incredibly carefully you're doing a great job actually i am yeah i am i think i'm a natural it'd be a shame to eat this wouldn't it absolutely not be shame not to eat us okay and now we're gonna top it with our cherries and the smell last one okay whoa look at that the schwarzwalder kirschwasser cake and blackfire's gotta hear me let's dig in so look at that go on after you okay that's so good it's exactly what you want a black forest to taste like [Music] it was really light though isn't it but it's rich the cherries give it that wonderful juicy and juiciness as well oh victoria you've got it right that was wonderful join us next time for more royal recipes [Music] you

Channel: Real Royalty

Views: 50,218

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, royal recipes, royal cooking, royal kitchens, black forest gateu, michael buerk royal recipes

Id: h07wKR3hRZc

Length: 43min 33sec (2613 seconds)

Published: Tue Feb 09 2021