The Most Famous Royal Recipe | Royal Recipes | Real Royalty

Royall 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 favorite now the Queen Mother had this really wicked trick for these we sample royal eating alfresco Oh what you want and revisit the most extravagant times festive stag turkey salmon oysters and turbot dressed in a lobster champagne sauce this is royal recipes hello I'm Michael Burke and welcome to Royal recipes this is oddly 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 will 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 Nicholls who worked at Buckingham 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 cook food served at the biggest royal spectacle of all the coronation today here in the Royal recipes kitchen Michelin star chef Paul Eames worth creates his version of the most famous coronation dish of all if there's something that's improved over the last 50 or so years it's coronation Jean the daughter of Britain's first television cook recreates her mother's coronation recipes including melon balls you press firmly in you pray you turn and hey presto a ball and chef an aha discovers how not to fish for royal coronation salmon catch me a fish in the kitchen wing of this stately home food from the most excessive coronation feast in British history to the more restrained menu of the present Queen's coronation meal hello this is the historic kitchen and joining me is michelin-starred chef Paul Ainsworth what do you think of it it's fantastic what a wonderful kitchen now Paul when I mentioned the coronation what do you think it's got to be chicken as an coronation Gotti's be coronation chicken yeah served at the Queen's coronation with this ever since absolutely and there it is it looks pink yeah well this one is rosary Hulme so she invented the carnation chicken back in the fifties yeah wonderful food writer well why is it pink because of red wine which is unusual which isn't present in modern recipe probably they're quite yellow aren't they yeah and is that what you're gonna do for us and that's what I'm gonna cook for you today if beautiful version of coronation chicken so this is your modern take on it yeah the original version is quite heavy so what we've got over here we've got two chicken breasts yeah and this is a lovely we're cooking chicken we're just poaching yeah so it's even it lovely and moist but we've got a fragrant stock we've got some coconut milk some kaffir lime leaves lemongrass ginger little bit of salt chicken stock and basically it great to do at home bring it up to a simmer turn the gas off and then just let it poach for about 15 minutes and that chicken breast to be so sucky those kind of ingredients lemongrass and all that sort of thing we never even heard of those 93 and the whole idea of this is is it's more southern India so it's lovely and fragrant next we've got this delicious coronation sauce now i've already sweated down the onion what i mean while sweating is we've just cooked without color and in it I've added some tumeric some mango chutney and stew Marie gives her that yellow gives it that Cup as you can see not too much the curry powder has given us that little kick in that nice season now what's great about this dish we're using all of the flavors so it's just two pots and nice and simple to do at home literally we're just gonna ladle some of our delicious stock that our chickens been cooking so you can see you like we're using all of the flavors you see it's not kind of real bright yellow of us no yeah absolutely going so the onions the spices now all we're gonna do is reduce that right down so we get this and this is the wonderful coronation chicken almost like paste but you see it's a deep color it's not that horrible yellow absolutely delicious rich so we're going to go into our Bowl and the reason I've let it cool down because we're going to add mayonnaise and yoga and if you were to add that hot then you would split them out so we have some mayonnaise which is absolutely delicious some yogurt the yogurt giving it a lovely acidity and the mayonnaise giving it nice body and nice richness bring those together so different from the one in 1953 isn't it now is 1953 interesting me enough it was considered pretty exotic at the time do you know is only served to the foreign guests at the coronation right okay exotic for us well I suppose you could too spicy for British tastes so now you can see we've got this beautiful sauce delicious so I've cooked two breasts you've got all that now these kind of aromatic done their job now that lovely ginger kaffir lime you can smell that lemongrass absolutely delicious and it's as easy as this just gonna play out now I like to carve the chicken just so I can show you in sight just like that and now look at that you just look how juicy and certain and that is always exciting okay yeah and that's it just as - and and you know what it's just about its its refinement that's all it is just taking your time with it nice ingredients I mean that chick in there it's just so moist and tender and just full of all that flavor from that lovely aromatic broth and now all I want to do is just take some of that wonderful coronation sauce not a lot of it because it's nice we don't want to take away too much from the chicken and not drown it you know yeah we want we want it to taste the chicken as well as that lovely coronation sauce you've got a wonderful acidity coming from the coming from the yogurt as well a little bit from the mayonnaise we're just gonna finish that over with some lovely coriander and with some lovely toasted almonds that gives us nice crunch nice texture and the almonds go so beautiful with the chicken fit for a king fit for a queen I think so so Paul the moment of truth absolutely the past against the present rosemary against Paul against the present takes the past first I think yeah absolutely now the Queen didn't have this of course that's all fattiness from the man it's kind of very rich no wait then the rice doesn't kind of take out well that's a good stop bad you don't I rose yeah you want me to cut you a piece so you get a bit of get a bit of everything everything there we go oh can I look yeah go for it and what about you there we go there's a texture of the chicken chicken really very moist but it's that aromatic you know the lemongrass they touch our lives almost like like a sponge really porous Li and that's it's important to get that salt into the stock as well but you all the flavors that are in there you can taste and then you've got that lovely mild sauce which got that wonderful acidity from the yogurt it's brilliant it's really nice if there's something that's improved over the last 50 or so thank you it's coronation chicken yeah it's certainly a light and aromatic dish I think it would appeal to a modern monarchs palate a celebratory coronation banquet always showcases ingredients from around the United Kingdom lamb from Wales and of course salmon from Scotland where the royals seem to love fishing for it as much as eating it Scoon palace in persia is an ancient site of royal coronations the perfect place for chef an aha to try her hand at salmon fishing school palaces on the banks of the River Tay which is the largest river in Britain and it's full of salmon and I'm determined to catch one today or at least try Scottish salmon is famous willed over Ian Kirk is a Gilly who's been fishing the waters here for years in hi how are you I'm dude feign yourself yeah great nice to meet you I'm Jude so yeah here to catch your first yep I plan on catching a salmon today well I tell you there's debate team a year it's a neat place to do it so we'll get your kitty dope and if I'm locks and unlocks then okay Anna may be more familiar with cooking salmon than catching it but suited and booted she certainly looks the part so why is it such a good place to fish here it's October and that is the peak of the salmon season that's what I want because the salmon like to hold up here at this time of year simple as that but at the moment they're coming in from the sea and that had an ops team and we get first crack Outland Scoon palace owns a six mile stretch of this prime salmon fishing territory yeah it's quite special especially at this time of year with at least funding the beautiful Kishida Ross Danube yeah this is the mattel this has been the lower tier it's not as deep as people think it's quite shallow average debt six seven feet here yeah so don't give to my waist then really don't you yeah maybe wear your heels all night so there's your glasses in the video we'll get you started okie-dokie the shades reduce glare from the water which makes it easier to spot the fish in theory anyway there's a nice sea shape wonderful and rotate on the telephone kinda kind of first part was fantastic the second part was horrible and the Ian's expert guidance and a channel sir in a fisherwoman nearly there you've done that you've done not pushing yeah how come you use this technique to catch them well why fishing is the most artistic it's the most poetic the most graceful form of catching a salmon what's so special about Scottish them the wild Scottish salmon the texture of the flesh a fresh wild Scottish salmon is a thing to behold when you you'll know yourself checks when you cook it when even when you're cooking it and the taste the meatiness the flavor it's just perfect you think there's something special in this waters that makes it you know more delicious clean water good feeding and good breeding a habitat both that's it that's what makes them so special absolutely catch me at fish get your fish Anna gets the hang of casting but despite her best efforts the salmon state tantalizingly out of reach it looks like Anna's heading home empty-handed though some people are known to have better luck so I know the Royals love to eat salmon so I've also heard that they like to fish for salmon I do know that they're very much into the salmon fishing they've got properties rebuses some of the best salmon rivers in Scotland know when you say start I want the house here why because it's Oliver and I like and I like to fish for seven so for my first experience of salmon fishing it's been amazing I mean I could understand why people would want to come here and get lost for a day or a half a day just feeling the kind of the beauty around them but also the fabulous experience of every splash of a salmon passing by it may not have been a catch fit for royalty but the river has cast its spell on our chef I just knew she wasn't gonna catch a fish didn't you I stopped that she did it badly there camera-shy absolutely well clearly Anna's fish is here yeah this is the one that got away these menu cards pull from several coronations yeah show that same dishes crop up time and time again salmon particularly his the Queen's father George the six his coronation 1937 yeah Rose that does show more liquor says Scottish salmon obviously and second course same for the Queen's coronation rosette just so more Edinburgh must be the same thing only it's obviously some tribute to the Duke of Edinburgh but it's the same thing isn't it Scottish salmon rosettes yeah I think grown-up is a kid like you always associate salmon with the royal family you know that's in good they fish it and they they eat it you son but is it easy yeah absolutely and you're gonna have a go today as well you're gonna help me rather than just watch him okay come on right ready yeah absolutely no rosettes and wizards medallion rosettes are basically rows we're gonna roll it so I think a very good thing very regal so we've got some beautiful Scottish salmon hmm and what we've done in what we call is a gravel ax I don't know really know what grabbin lacks is Scandinavian yeah because it's a way back in the day before fridges how they would keep fish and the recipe is salt honey and whiskey in this instance it sounds more like curing its curing nicely so it's a great way of preserving basically taking you through the winter it's very simple it's just equal quantities of sugar yeah some lovely Scottish sea salt beautiful Scottish heather honey and then we've got some single malt whiskey and what we've done we just put equal quantities of salt sugar and then we add in a little bit of honey just a little bit of whiskey it's not a weighed amount just to you make a pace so we're gonna take our salmon now I'm gonna cut us a couple of slices and then I'm gonna hand very thin very thin because it is cooked it's cooked with the salt and the sugar and cured rather than cooked yeah what no it is it is cooked yeah that's so it's like it's like ham so we just got a couple of slices you're doing it very carefully like that and what you basically want to do Michael is take the small end here yeah and then just roll it it's not actually that fiddly but can you imagine doing this on a banquet scale yeah this is the thing I come you know you're doing this but if you're doing it for several hundred people presumably they do it days and days in advance no they wouldn't they wouldn't because you you want to get this nice and fresh and you wouldn't want it to dry out so we're just rolling them up like this and it can you see rosette yeah it basically resent it looks like a rose a little rose yeah and then just these are like your petals at the top just pull them out like that right do you wanna have a go can you trust me with that no absolutely this lovely very sharp but I'll watch I'll watch over I'll just get my finger yeah just the salmon no fingers no all right all right I think it a bit of body as its release there we go nice and thin brilliant it's very very thin all right well sort of yeah I was getting a bit clumsy there and then you roll it up they are a slightly thick so you want them to be a bit thinner and then you widen it out at the top yeah you say if you go a bit thinner you'll get more of a you'll get more of a rose but you know what that's fantastic all right very good what if they're very good yeah they're all as if she will let them pass that they're your ones all right chef you can eat those right moving over here yep horseradish creme fraiche yeah the two things go so well together we're gonna add all of that in there and we're just gonna visit just a batter of the creme fraiche diluting the power of the horse absolutely creme fraiche nice and creamy but it has a wonderful acidity yeah and that's what goes really nice because that's good that salmon is actually even what it's quite it's got quite a almost like a fat taste really nice but quite rich so we just want something to really cut it a bit of bite to it absolutely and horseradish also contains as wonderful acidity yeah very powerful horseradish tastes overwhelms the subtlety of the salmon not really because you want what you want and like with anything McQueen is balanced so you don't want to have too much of one thing you want to balance so what some wonderful Scottish oak cakes just gonna lay them on our plate like so it really is a Scottish dish isn't it yeah absolutely and basically just a little bit are you put the horseradish on yeah I'm gonna put all this on first because the salmon will sit nice but also it's a nice little surprise so when you bite into this can I pay you then just get this wonderful creamy hit of the horseradish like so that's cause you want to grab your rosettes there yup grab your rosettes there yeah okay and just play off it's all literally like that just plant them on the top they mess it around mine looks an industrial version to you there we go these look mine look like roses yours look like tulips right now take some watercress and again this isn't here just for show this is here for flavor watercress lovely and peppery my favorite salad and then you know what we're just gonna get some of that lovely heavy honey that's in the salmon and then just go over our salmon so you get these little hit of sweetness as well when you go over should we dig in let's go I'm gonna have my fat one go on go for it mmm great mm-hmm little bit of horseradish you've got that lovely texture to the salmon mmm the different textures there's a bit of sharpness Oh Tex ready okay everything that's in everything that's there you can taste and it's all working beautifully together mmm you can actually taste we've been searching taste of honey a bit of a flavour of whisky yeah there is current now as they were back then and that is absolutely delicious sick talking go for it go for it you're enjoying that Michael yeah that's good delicate rosettes of salmon not too showy or extravagant a change in style and symbolic of a different way of celebrating Royal coronations June the second 1953 witnessed a unique event a televised coronation it was the first major live broadcast shown across the country and 27 million people tuned in the nation came to a standstill friends and families flocked to the homes which had one of these new television sets one of those watching was Judith Patton the daughter of Margaret's television personality and one of the most influential cooks in British history Judith and historian dr. Polly Russell are going back in time to cook the dishes Marguerite created for home cooks to serve as they watched the pageant on television and where better to cook than in a house decorated with fifties Flair this is amazing is this reminiscent of your own home in the 50s no we were a little more calm down yeah but this is intense isn't it it is Judith has only distant memories of the day the table groaning with food and minut images on the television imagine we're looking at that tiny television there say you're watching dinky little things the size of dinky toys going past with rain I think probably eating would have been a good thing to do your mother two weeks before the coronation used the television program to present a meal which she suggested viewers could cook a day in advance of the coronation and then have ready to serve on the day and actually eat while watching the television so that nobody had to miss anything looking at the menu that she produced I would have I think eaten the cheese straws there was coronation chicken but I think I would have turned my nails up at that but she will say had got an avocado dip and god only knows what so so it's a kind of menu that was you know very much a kind of special buffet for this amazing day there's a really a banquet in the home for a whole nation it's very telling of its time sort of melon balls Oh melon balls there's a good I can I can do special Marguerite played a vital role in improving British cooking after the war her coronation menu typically mixed traditional favorites with exotic delicacies we don't try and replicate some of the food that your mother cooked for the coronation in 1953 we've got the ingredients here at avocado so obviously featured for your mom didn't they they did because in the very first book she ever raped for Harrods which i think was sort of 4748 yeah you opened it up there on the very first page of recipes is an avocado recipe it's really interesting because my sort of my imagination of the 1950s is that avocados would've gotten so we're gonna make the melon cocktail that your mother's own and Google's are gonna make the seafood rice Bram akin as well right you are gonna teach me how to ball a melon cocktail okay you need a melon a mutant knife you've made quite a big play about the melon balls Judith and I should I learn to keep quiet so we've got a melon baller for you here all right this is a beautifully ripe melon you press firmly in you pray you turn and hey presto a ball that is fantastic wartime rationing was still in force in 1953 but Marguerite's recipes were cleverly designed to make the smallest luxuries stretch a long way in the 1950s you know to serve this for a coronation you know it's nice and light and I mean not exactly sort of revolutionary but nevertheless if you've been used to kind of stodgy food of wartime austerity Britain very pleasant and who taught you this I think it was a bit like Mother's Milk it just came came on board really yes let me just see if I can do it you go for it it's feeling quite smug and yes now I've got a flat bottom fall and that's there's a dark days what's a bowl should I start putting them in the glove yeah do you want to do the orange okay Thank You Jess with her coronation cuisine Marguerite was perhaps unwittingly creating the first TV dinner now we're gonna bake a seafood rice ramekin put that into the ramekins and then it has bread crumbs over the night a mixture of crab meat prawns and rice with cream and mayonnaise this was a dish designed to be made in advance and eaten hot or cold whilst watching the big event it looks delicious on with the bread crumbs I think that was a fitting tribute to your mother and also you know it does say something about the food of that time you know that actually is a classic example as well of just how you would take very simple ingredients I can produce something that really looks pretty yeah it's lovely not everyone was watching the coronation on TV screams some had an even better view as one former choirboy recalls Martin Neary here was was actually at the coronation you were 13 years old and a chorister at the service is one of the Chapel Royal choristers what can you remember about that day have it is started when it started I pet should begin with the night before because we actually were brought back to London to go and sleep on the floor of the chapel so that we would be able to be present early in the morning not worry about the throwing crowds preventing us getting there what I do remember was that we were given a very good breakfast eggs and bacon in the chapel and that was meant to keep us going for the next six hours because we left some James's Palace at 7:30 in the morning to go to the Westminster Abbey where we had a practice and then we had quite a long wait because the processions took an enormous time to get through and we actually sang the plutonium procession at about half past ten so it was that was two and a half hours later and the service still had you couldn't take any snacks or anything like they were forbidden one or two people may have sneaked something in but I'm not too sure we certainly didn't what we were given well glucose tablets which were very much the flavor of the month in those days what is your memory of the service the outstanding memory very briefly the outstanding memory of being present at this historic occasion never to be forgotten having a wonderful view we were positioned in the galleries that we could see the Queen coming through going up to the altar seeing the crowning of her majesty and to be present for that was just unique really a Mothman afterwards after this huge long service and all that you've done did you did you get a chance to join in with the with the coronation meal with the coronation chicken no he didn't actually I heard later that the men had been off of the chance of having a buffet lunch at church house which they had to pay a pound but we were just driven back to some James's Palace actually our route via the MAL where we were able to see the Royal processions which is lovely when we got back to the chapel we were able then to receive our medals but no food but we had to wait until we got home more sustenance could--but aggrieved about that do you know I don't think it occurred to us we'd actually experience something quite unique I was really totally enamored with the music and I still when I conduct things now think back to those occasions when I play those pieces of that moment when the Queen came in and we hear the first notes of I was glad of Perry and it takes you back 63 years still it still does the coronation chicken might have done too you know well I glad to say that I have sampled coronation chicken since but that was when I was considerably older but in Erie thanks very much when it comes to extravagance few monarchs can compete with George the fourth his coronation banquet was arguably the most over-the-top feast ever held historian dr. Matthew Greene is treading in the footsteps of this the most famous royal eater supposedly known as old naughty Prince George finally got his hands on power when his father George 2/3 descended into his final spell of madness in 1811 that his beloved Royal Pavilion in Brighton the Prince Regent had a reputation for laying on the most extravagant banquets so it's no surprise his coronation was the biggest feast in history [Music] David beavers is keeper of the Royal Pavilion and is taking map to the grand banqueting room which gives some idea of George's dining habits Wow look at this this is you often hear historical buildings described as mesmerizing and opulence but this really takes the biscuit yeah it is one of the most astonishing rooms in England it was finished in about 18 18 18 19 monument to George's love of food and overand argument sorry to modern sensibilities this seems almost unimaginably lavish but in George's war this wasn't kind of the scene of his most lavish banquet that took place elsewhere didn't it it did her Westminster Hall in 1821 after the coronation so that was his coronation and coronation by 1821 it decided not to have it here was yeah well because traditionally the coronation banquets were held in Westminster Hall but his was blast it was the greatest and most spectacular coronation banquet in whole of English history George turns it into as here a kind of fantasy vision of the world that he wanted it to be the expenditure was it was around 240,000 240,000 how much in today's money is that roughly equivalent to well it's been computed to be about 20 million pounds 20 million pounds 350 people dined in Hall and I was a possible 332 people but 9,000 bottles of wine but 350 don't in the hall but 2,000 others dimed in elsewhere in the Palace of Westminster in the house of Lord Arthur Collins in various offices chains all over West minutes it was all over the place but the time of George's coronation Britain was the richest most powerful country in the world yes and George wanted to make sure that he is king represented England it's no surprise that George built the very finest kitchen fit for a king and one of the most famous chefs of all time so here we are in the kitchen wow this is where the magic happens and my first impression of this is it's quite a show kitchen there's a great sense of space it's very well lit you've got those a beautiful row of windows up there it's not as though it's been buried away so is it is that true sir the kind of place where it would come and watch that it's one of the first show kitchens and George was very proud of it George himself when he was the Regents or even when he was the king would he have come down here he famously came here on one and possibly two occasions a red carpet was put on the floor they made a red carpet at a red carpet and his chefs and scallions served him but there was for a time a celebrity chef who worked here as well Oh was he Mary Antoine Karen he liked to be called Antonia Karen the most famous chef of all time probably the first celebrity chef so he was the if you like that Jamie Oliver of the Jamie Oliver early 19th century yeah absolutely he was recruited in Paris by the Prince Regent so it's quite a catch to get this associate admitted this man who cooked for Napoleon cooked for the Tsar of Russia it didn't work out in the long term did it he only lost at about a year when he was here less than a year what went wrong is partly the Pavilion was a building site it rained most of the time it was here so he was working in a rain lashed building site not very nice but the main reason he he went back to France was it was homesick George may have lost his star chef but his love of food grew grew his weight reached 20 stone and his waist 50 inches I've got here an account from the Duke of Wellington about George's almost last meal and this is just a week or so before he died and this is what he had for breakfast two pigeons three beef steaks 3/4 of a bottle of Moselle a glass of champagne two glasses of Port and the glass of brandy for breakfast Wow now one can either say what gross extravagance or one could say what an appetite for life the man had and if that was for breakfast I dread to think what he had well dinner the legacy of George's love of food lives on a hundred years later buck in palace kitchen maid Mildred Nichols has recipes by royal chef Karem in her notebook including this rich dessert crème à la creme a likely favorite of the gourmand King not exactly a picky eater was he far from it it's far from death by knife and fork and glass absolutely but he was ahead of the game with this French chef wasn't he Monsieur invented haute cuisine there's no surprise really that some of his recipes actually feature in this wonderful old recipe book from the kitchen made at Buckingham Palace Mildred Nichols and here we are you know in her fountain pen you know the spelling is not very good but creme a lark I am how much detail here there was that it's just it's before line is there something there for you to build them hugely and I am so excited about showing you this dish right so what we've got is got some lovely sponge fingers and orange jelly that's the first part of this dish so what we're going to do Michael is just dip the fingers into the jelly and they basically we just build those around the edge you can see I've started something already they're like soldiers are they yeah they are they're lovely ended the jelly just soaks into the sponge and that really is our base it's gonna like sit right the way around this is not gonna be Weight Watchers dish of the week not this one no this really is a great dinner party dish because it's got such a WOW factor and this jellies not complicated this is just the packet jelly you know the stuff you had as a kid I would eat raw before it was in jelly like it was sweets the new michelin-starred chef are admitting this are you getting your jelly out of a packet absolutely well nothing no I better not ask you what are the shortcuts you do know we've got these lovely fingers going all the way around now with the excess orange jelly we're just gonna pour that into the base yeah so when we turn it out we're gonna have this one is you're gonna go set jelly on top so it really is really it's got a wonderful wow factor to it and now just had a bit more indulgence we're gonna add some Kirsch just with a brush gently up the side we don't brush it you're not going to slosh it on and that nope got that lovely orange working round and when we've got that lovely Kirsch working in right into the sponge like that okay and it's it's so lovely orange that lovely cherry like liqueur beautiful now if I could just give you that Michael and we're just gonna set that in the fridge okay while you're gone I'm gonna start the creme anglaise I'll be back in two ticks excellent [Music] now this is what I'd call custard is it this is custard exactly doesn't look like custard or no and it's it's basically not the powdered version we're gonna make a proper friend out of a packet this do not have the packet this time although I do like that as well right so in here we're gonna have egg yolks yeah okay straight in like that sugar yeah sugar can we show it and then on here we've got vanilla and milk and we're just gonna bring that to a boil we're not gonna like like scolding boil just to a simmer whilst we're doing that I'm gonna take our whisk and very gently this is important actually this bit that you whisk the egg yolks and sugar together until they kind of go pale and what you're doing you're just really breaking the colors actually changing it yeah it's changing as I do it and the more I do it it'll go like really really Pam what you're doing is you're beating the sugar almost dissolving it into those egg yolks see how it's going nice and pale yeah okay I love the milk and vanilla mixtures coming to the boil so in with our hot liquid yeah just moving it around and then we're quickly moving it around now what you're doing is that lovely hot temperature from the milk is now starting to cook that egg yolks and sugar and now we return it to the pan and we want all that lovely vanilla flavor in there one of my favorite ingredients for them back onto the heat and what we're gonna do we want to cook out the egg yolks we're gonna take the egg yolks probably to about 75 80 degrees and what that happens is they then start to set and then that's how the custard thickens and also we cook out that lovely egg yolk mixture now here I've got gelatine what we're gonna do what you're gonna add that in pull it off the heat now and just let it dissolve you see how thick that custards becoming and then what does that instantly really isn't it once that cools down mmm our custards gonna really set and just become almost like a real like what what the French would call creme patisserie a like a really thick yes I know that what we do now we just passed that all right so and now the pods the vanilla pod just two pods and as you see because we've kept an eye on it because we kept moving it there's no nothing's coagulated there's no lumps or anything now we just transfer that over here and I've got one here that we've done and as you can see it's gone lovely and thick now we're just gonna bring that back here we've got some candied orange we're gonna add that all in and that will just start to infuse into the custody as well like orange and custard they are just so delicious together mm-hmm we're gonna fold that free looks like costume jewelry disease oh absolutely lovely so we're just gonna get those out of here now we're gonna move over to spooning the cream in let me just get that cream in you do a lot of spooning screaming we do we do just a bit in fact you can do one spoon inform him and I'm just stir it in gently okay you want some more in yep go for it and we're just doing it gently because we don't want we don't want the cut we don't want to lose the body in the cream what we've done there Michael we've whipped it to what we call like just pass like a yogurt stage yeah not the fitness of yogurt sit keep gum there's a lot of air in it it'll absolutely and we want to keep that volume in there so it keeps so it stays nice and light because this is essentially what you call like a bagua which is a very sort of classic French the more cream than actual customer be like George the thought of you all this when you say Michael if you could now go get me back our TM that we've done earlier okay that's it lovely in there thank you very much no fanfare this time nice it set yeah by the way basically it was something different it's like the song yeah so it could be anything yeah so now we just get start to spoon that lovely mixture glutinous yeah and don't there's no there's no nice way to do this get it in bro but you know what as you'll see when we turn this out and you've got your guests they'll absolutely thank you for it getting you're actually at the end of the day just gonna turn it over like a proper mwah okay so we've got that in there there's lots of things to get your finger around we're just gonna brush some more cash a rough sponge I would say it's just absolutely dodging stint on the cubes no no there we go now if we just go in underneath there like that and then just break one foul sweet like that Pat it down a bit and that's it Pat it down bit more fish around the layers like that it's gorgeous isn't it so Michael if I could just give that to you pop that in the fridge and that's very simple and you should find one that I did earlier you should I'm gonna have a little tidy up okay [Music] yes yes look at that well I say that I hope it's not being held together by this no are you ready yep I feel we should do it together let's go there Jenny Jenny Jenny look at that right where's the knife now tell me that is proper real in way that is royal from regal would you said that to the Queen moment of truth are you ready yep right I'm gonna cut a slice so taking a nice warm knife take a lovely wedge I love that sound nice and solid oh yeah but not over set and you know what for a really nice in fact in fact you know what do you know what we're not gonna muck about I'm gonna stand it up look at that it's just a slight wobble just and that's exactly what you want and you see you can just see that creams nice and light I would recommend setting that overnight one the flavors develop and to everything just settles and it'll just set beautifully and you watch how light that is in the mouth I can't wait let's dig in let's go let's go that's spectacular there's a notes and I promise you it's not like rubber it's soft and beautiful morning go you stop talking and we can I take it from this end do whatever you like go on gone gone I won't do it until you have a bit as well ready yep that's good no we're off left yeah we're off I'm having that that's that's the end of our celebration of correlations see you next time right what are you having [Laughter] [Music]

Channel: Real Royalty

Views: 111,862

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, the coronation, coronation chicken, baking, royal kitchens

Id: RlMEm4q4I7o

Length: 43min 38sec (2618 seconds)

Published: Tue Jul 07 2020