What Does The Queen Eat At Royal Ascot? | Royal Recipes | Real Royalty

royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turbot dressed in a lobster champagne sauce unbelievable this is royal recipes [Music] hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at 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're off to the races with the royal family [Music] today in the royal kitchens chef anna prepares mutton pies allah windsor from a 1930s royal ascot lunch even if you don't have any winners on the race course you've got a winner on the plate historian dr annie gray reveals how edward vii liked to combine two of his great passions racing and eating there was a whole rash of dishes named for racing a la jockey club a la race winner and former royal chef dara mcgrady gets cooking for the royals at epsom looks gorgeous on the plate perfect for the royal table and a day at the races in the historic kitchen of this grand stately home we return to the reign of the queen's father king george vi and a dish from his first royal ascot hello and here we are in the grand kitchen with top london chef anna ha the royals seem always to have love racing in fact king charles ii actually bought this wonderful house because it's close to new market races and he wanted the most impressive house close to the racecourse for entertaining what do you think of racing you're irish after i am irish i'm very fond of racing of course i am perhaps not as much as the royals now that's not so what are you cooking i'm going to make mutton pie this has a bit ordinary no this is no ordinary mutton pie this is mutton pie alla windsor it's got a ring to it yes and this one i think was actually served at royal ascot in 1937 which was the first royal ascot that king george vi the queen's father went to as king so it sounds posh they're really posh i mean the royals when they went to the races probably still do when they go to the races they don't just have a snack crisps and you know something like that they have the works and you'll see as i make this pie that there is the works going on here so it sounds posh okay let's get cracking so uh here i have some onions slowly cooking in some butter and i'm going to add the chopped up mutton now this is a perfect dish for leftovers so in goes the the chopped mutton and i'm going to add to that um my lamb stock now you need to reduce this down so you need to cook it for quite a while maybe about an hour or so until it looks like this oh gosh that's really that really does look rich i know you just want to eat that with a spoon right now but you can't michael you can't don't be too sure this is our filling ready to go and here i have blind baked four tartlet shells so i've placed a sheet of greaseproof paper on top of the pastry and then inside that i've added raw rice this just holds down the greaseproof paper stopping it rising exactly yeah and you can reuse it that's sneaky yeah it's quite clever yeah so um i'm gonna fill these molds now mm-hmm this mix looks perfect i think this dish is originally a victorian dish and victoria's um one of queen victoria's royal chefs francatelli his name was that's right came up with it they're individual pies so it's you know one pie per person they're well filled aren't they and deeply filled that's it okay so once they're filled you just want to seal them so i'm going to make a kind of lamb jelly that's two sheets of gelatine in with about 200 ml of your lamb stock and once that's just dissolved in which you can see oh just goes like that just like that yeah when you say seal it what do you mean by that it means that this gelatine will set on top of that delicious succulent mixture and it'll sit on top of it and hold it in together because these pies are actually served cold cold like a pork pie oh right of course they would have been prepared in windsor windsor castle and then taken to ascot in hampers and so on perfect for the races but also perfect for a picnic and you know the royals love the picnic absolutely and now for our final stage we have puff pastry to go on top of this one this is a la windsor anna winslow so uh you need three cutters for this i've already cut out four of the large ones so now i'm going to cut out four of the medium-sized cutter and straight away after that i'm going to cut out the center of these because right in the center is where we're going to pour our little jellied jewels gosh this is a lot of trouble isn't it i know all for the royals all for the royals now so a little bit of egg wash what's that for this kind of holds all them together but also it gives it a lovely shine so it's dual purpose yeah now you put that one all right on top yeah on top try to get it as centered it is and what's so lovely is that um when it sits on top and we fill the center of this with the the jellied jewel that's what i think really makes it quite unique okay just another little bit of egg wash so you bake this in the oven 160 degrees 25 minutes or so until it's golden brown and essentially they should look like these oh wow aren't they pretty yes they certainly are and they're going to get much prettier now in a minute so you place them on top of your pie yep put the lid on and then in a pan i have a little bit of uh beef jelly what is beef jelly you cook down your uh beef stock your beef bones and your vegetables and then just at the end we add one or two leaves of gelatine so that it would set up so just pour that on top yep it's so lovely there's a lot of pleasure of this yes i do you and your it's a mutton pie you and your jewels oh that's rather nifty how do you keep the lid on well that's what the lamb jelly does once it sets cold it holds everything together you need to set these in the fridge probably for about an hour and when you take them out of the fridge they should look like this i say sweeter with the shiny jewels on the top that rattle is the cutlery i think these are so special and i'm hoping fingers crossed at the center i thought it was gonna shatter i love that sound oh yeah no nearly there look look at that look at that i didn't think it had set so beautifully almost like a pork pie and perfectly cooked puff pastry lovely layers i expected nothing else for myself i expected nothing less right uh after you okay gosh there's a lot of meat in here isn't there can i have hmm oh yes the consistency is great i love the puff bracery on the top it's so different yeah oh oh that's really good well i mean even if you don't have any winners on the race course you've got a winner on the plate mini mutton pies just one of 11 courses served at king george vi first ascot meeting racing is of course the sport of kings and that tradition goes back centuries one english town lies at the heart of it [Music] all new market in suffolk is the home of british horse racing and the jockey club has long standing links with the royal family one of its most colorful and enthusiastic royal visitors was edward vii also known as bertie food historian dr annie gray discovers what went on when bertie was in town edward vii was a man known for grand passion swimming food and horse racing once a year he would hold an enormous derby day banquet to celebrate or bring together two of those loves at least and it was held for members of an exclusive racing club the jockey club i've come here to newmarket the spiritual home of racing to find out more about how edward vii combined his love of food with his love of the turf the jockey club is where owners and breeders have been meeting for over 250 years and where the official governing body for horse racing in britain was set up annie is meeting horse race historian chris garibaldi for a tour of the different rooms edward vii was a regular visitor and indulged in the pastime of coffee drinking in the club room which dates back to the 1700s so chris tell me about this room well this is the coffee room and so in a sense this is the sort of center of the club where it originally started on this site in the 1750s the one thing you've got to remember is the jockey club is not a club for jockeys the word jockey was associated with people who ran horses the aristocratic owners and of course the aristocratic owners actually rode themselves in certainly the 16th and 17th centuries it's quite a room isn't it it is and what's lovely is you've got survival of the booths which gives a real impression of what it would have been like it's sort of people coming to exchange gossip to settle wages really in assembly space before people moved up to the race course you do get a real sense of place i mean all of these booths crammed with people gambling in one corner i just get the feeling it would have stunk of kind of horse and bad coffee and leather and just man edward vii employed his own coffee maker an egyptian called emin abraham and the best thing when you're reading about him in the archives is it specifies that he always wore an eastern face it was the absolute sort of pinnacle of social intercourse to be taking coffee in the late 17th century although the royal family hasn't stayed at the jockey club since the days of george v they're certainly very present here there are royal portraits paintings and artifacts along every corridor presumably this grand room is a dining room it is indeed yeah the main dining room of the club uh he's got some fantastic paintings showing derby winners what about the connection between edward vii and the jockey club from about um 1861 he trains his own racehorses in new market and with the prince of wales a whole new set come into new market and he stayed here didn't he had a set of apartments built and a staircase built for him yes there was a separate entrance and the main entrance for club members is from newmarket high street but the king's entrance was from the other side of the site from the avenue to allow him to come and go pretty well as as he pleased so he was able really here to live almost as a private individual as normal as it was possible to to be it was around this time that edward vii brought back the tradition of spectacular banquets thrown the day after the derby known as the derby dinners the derby dinner gave him an excuse to entertain on this kind of palatial scale his taste was for a very elaborate 18 course dinners incredibly rich sources everything supplemented with truffles and foie gras very much that sort of high-end discovery inspired french cuisine and those things would have been reported in the newspaper so i'm assuming that this is really something that is putting bertie prince of wales on the map bertie's rejuvenated derby day dinners really did catch the spirit of the age there was a whole rash of dishes named for racing a la jockey club a la race winner and you find in 19th century cookbooks time and time again illustrations of culinary kitsch something unidentifiable covered with lurid green coloring with little jockey caps all the way around and there was a real vogue for tiny little copper horseshoe molds what was in them might well be veal moose or something in aspect didn't really matter in your own aspirational way you were embracing bertie the prince of wales and his own lavish dinners but there on your own dining table [Music] as well as the derby dinners edward vii would enjoy some equally rich indulgent and long lunches at ascot edward vii wasn't only famous for his jockey club dinners but for his absolutely prodigious lunches at ascot races 14 courses for lunch 14 courses that lunch must have raced into dinner when did they actually get to see the races i can imagine they didn't have any time for the race that was probably edward's favorite day lunch running into dinner now you're gonna do a dish from edward's luncheon party at ascot races in 1908 from the famous royal chef gabrielle chumi that's right well so this is one of the 14 courses that he would have served and it's crab moose with sauce remoulade love cream so i'm going to make the crab mousse first and for the crab mousse i need to dissolve some gelatine in some fish stock so i'm just going to you always dissolve your gelatine in a little bit of cold water now that's leaf gelatin that's right leaf gelatine and all you want to do is just dissolve that you do not want to boil it if you boil it you uh you kill the gelatine it stops working right so it doesn't take much heat and then it's already just gone it's disappeared it's disappeared now you need that to be fully chilled down before you would actually use it in your mousse because you have things like whipped cream or mayonnaise that goes into this and if you put hot liquid into them it's game over so the first thing that i'm going to add in is going to be the uh mayonnaise so um in with the brown and white crab i'm going to put a bit of paprika and also now we're going to put in our chilled kind of fish stock which has the gelatin you can see it's starting to set there yes it's quite it's thickening at this stage isn't it is this a is this a kind of modern dish or is it a dish very much of its time sort of thing you do or not no i mean yes and no so there's lots of dishes that i would do now that were inspired by recipes like this but perhaps now we might not have the mayonnaise in it um i think we like a slightly lighter type of cuisine and i think that the mayonnaise although it has a lot of flavor it's not really necessary anymore so mix it all together i've mixed all that together and then the last thing i'm going to do is actually fold through my cream i'm just going to add that in goodness so this is a folding technique so we don't want to over sometimes you use the folding technique to keep air in something but also when you're adding cream you don't want to over whip a cream because then it gets very buttery so we're just going to fold this in at this particular luncheon there were 80 guests that must have been cooking all night incredible like for for 80 guests 14 courses and everything was cooked in the royal kitchens put into hampers taken to the racecourse now what are you doing here so i'm just going to fill these up to about maybe two-thirds full and then are they going to expand no no i'm going to set them in the fridge then for about an hour or two and then i've left a little bit of space because i'm actually going to top up ah right you haven't finished just a little bit of the um the gelatine and the fish stock just to kind of seal the kind of freshness in and in on top of it so i'm just going to smooth these down and then i'm going to need you to pop them into the fridge for me they need to be refrigerated for an hour right to set to set but you when you go there you'll find that i've already got some in there waiting for you there's a relief thank you chef thank hannah thanks for that michael just pop it down there being cold now i'm going to make a sauce remoulade what's remind so remoulade is essentially fancy mayonnaise isn't it a bit odd mayonnaise with this it's a bit old school you know when you look at some of the the recipes from uh uh 50 to 100 years ago you will see an awful lot of mayonnaise in things where i think now we do like food a little bit lighter so we do use mayonnaise but perhaps not as much so you've got your mayonnaise here and i only need a small kind of about a teaspoon amount of just to give it a little bit of bite yeah a bit of bite and lovely acidity as well that you get out of them dijon mustard then i'm going to add the herbs or your chives and your tarragon oh i love taro perfectly chopped by myself actually you did do it incredibly finely and it takes years it does it takes years dedication hard work training lemon zest lemon zest on top and it just brings it all to life yeah give it a nice stir so it's not really complicated it's not complicated no no no and you're just gonna add a spoon of that into your dish and you're gonna serve it on the side or i'm going to serve it on the side yeah oh yes yes yes so that's our sauce remoulade yeah i'm now just going to put the last uh stage of the jelly on top of the crab right top it off top it off so these are lovely and chilled and i'll just pour this on let's see yeah so this is the fish stock with the gelatine that we used earlier we also went inside the the crab mousse and that's going to set pretty quickly i would think that would have been a pretty freezing moose underneath yeah but it turns out that although this will set quickly i've already made one finished how useful oh it does look neat doesn't it so here we are yeah so we're just going to add our sauce remoulade here and then our melba toasts is this the time we taste this is the time that we take i love crab there you go okay thank you right up you first okay i think i'll go for a bit of the crab and the melba toast i can hear the thundering of the racehorse hooves but i'm more interested in the crab there we go mmm i'm just smearing it hmm but i'm not so sure about the mayonnaise let's try it with it you're right i want to try that yeah i think it's you know doubly rich bit rich i know old school but not old hat crab moose was enjoyed by edward vii at ascot in 1908. let's hope his horse came in as well nowadays it's traditional for the queen to serve tea at ascot the only lunches served in the royal enclosure are at epsom for the derby one royal chef who's prepared many racing lunches is darren mcgrady as a buckingham palace chef darren would also work at windsor castle where all the royal lunches were prepared for derby day at epsom the queen always serves a cold buffet and in the 1980s darren recalls preparing some favorite fish dishes i'm making a gleneagles pate which is layers of smoked salmon smoked trout and smoked mackerel it was one of the dishes i prepared for the royal family at balmoral sandringham windsor especially balmoral castle where they had all of the fish all of the salmon coming in from the river d i'm going to start off with a loaf tin we line the loaf tin with plastic wrap and then i start taking the salmon and we're actually going to line the outside of the mold with that salmon so something like this dish would be made using the salmon from balmoral once the tin is lined the next step is preparing the fresh trout which will make up the first layer of the pate so we're going to start off with the trout and then in there we're going to put some butter see how easy this is i'm also going to take some lemon and squeeze it straight in add some salt and pepper and then a little fresh dill in there balmoral gardens are incredible just to go and actually pick all your own herbs they go into the blender the balmoral gardens are absolutely amazing they used to grow everything it was almost self-sufficient for the eight weeks but the queen was up by moral castle look at that for a beautiful pate oh oh my gosh that smells so good i'm gonna take this and put this into the bottom of my mold so spend a little time just making that nice and flat so that when you cut into it you'll see those beautiful layers and the way to do that is to chill each layer as you go along so this will go in the fridge for a little while ready for the next layer as the trout pate cools in the fridge darren prepares the next layer by repeating the process this time using mackerel he removes the skin and then blends the fish with butter lemon salt and pepper this one's had about an hour in the refrigerator and that's firmed up and then we can take this gorgeous smoke mackerel and make that our next layer and we always do it in that order because we want to keep a layer of pink a layer of white and a layer of pink i've seen before at buckingham palace one of the chefs actually make this dish and he puts the salmon and the trout and then finishes with a mackerel pink more pink and white it doesn't go start again so try and make sure that that mackerel goes into the center the mackerel is much denser fish so we don't need to go back to the refrigerator with this one we can go straight on to that next level of adding the smoked salmon and this is a straightforward salmon again some more butter in there some black pepper a little lemon juice and finally this time we're just gonna put some chives in there as well and then this next layer can go over the top and this is our last layer and we can take our salmon and roll that over the top so fold that over press it down slightly and then with a plastic route that we have here and that can now go in the refrigerator to set up the complete dish once the completed pate has set in the fridge it's ready to be sliced and served once your patty's been in the refrigerator chilling for a few hours it should look like this one here nice and firm and it's going to be perfect for cutting now if we were sending this to epsom for the derby for the queen's lunch we'd leave it wrapped we'd pack it in ice and it would go to the races just like this and once we got there then we'd finish it with all the garnish slicing it onto a beautiful bed of lettuce but i'm going to finish this one as if we're sending it right into the raw dining room trim off that first piece and already it's looking gorgeous doesn't that look amazing the smoked trout and the layers of smoke mackerel it looks gorgeous glen eagles patty beautiful layers smoked salmon smoked trout smoked mackerel looks absolutely stunning looks gorgeous on the plate perfect for the royal table and a day at the races a dish served in the royal box in the 1980s the tradition of the cold buffet at epsom remains but the food served nowadays is much lighter i'm here in the library of the house with ingrid seward of majesty magazine royal commentator and biographer so how do the royals eat at the races these days well it is a less grand affair these days because it's just tea but when i say less ground it's still served by a footman it's still beautifully presented sandwiches tiny with all the crusts cut off cucumber cucumber certainly and minced chicken and egg and you also have pims or champagne and iced coffee i mean almost anything you want and tea is served after the fourth race at the back of the box the box is quite large the new box this is new royal box and there's room to seat 50 people and it's not a plasma but the queen obviously chooses who she wants to sit next to but this is only part of a wider entertainment over ascot week for instance well ask it week is a chance for the queen to entertain all kinds of people her mostly her horsey friends which of course she loves and then foreign dignitaries and some of prince philip's foreign relations so they're all put in as a hot porch but this happens at windsor castle this happens at windsor castle so what happens there well it's very formal people get invited by letter and then they're told exactly what to do what to bring what to wear and in the old days it was for four days nowadays it's called dine and sleep and they usually just stay one night and ladies are asked if they would like to keep their hats on for lunch or take their hats off and um lunch is quite a quick affair because then the royal party gets into their royal daimlers and goes into windsor park and then they change into the carriages and go on the procession the famous royal procession down the course ascot races have also produced some famous romances princess diana invited sarah ferguson to lunch at ascot and she was sat next to andrew and he fed her profito roles and the rest is history so in the very unlikely event that i was invited uh what would the experience be like well in the very unlikely event that you were invited you probably wouldn't be in the royal procession and you would you would meet the royal party actually at the races in the royal box and um you'd probably be introduced to the queen you'd be given a wonderfully strong drink and you'd have the best view of the racing you could possibly have and meet some very interesting people are all the royals equally enthusiastic about the races no they're not obviously everybody knows that it's the queen's big passion and it was the queen mothers and sophie wessex and prince edward uh even prince charles likes racing uh but prince philip does not and everybody knows that so when he arrives at the races he goes into his own office at the back and he watches the cricket and does paperwork he's there he's very much there because he knows it's his duty and he's always done it um but he's very much there under suffering great thanks very much every year royal ascot attracts 300 000 race goers they get through a lot of champagne a lot of lobster and a staggering 50 000 macarons there's no other suite quite as eye-catching as the highly fashionable macaron rashmi bennett is a classically trained chef who specializes in these luxurious delicacies my preferred method of making macarons is the french meringue method you start off by making a french meringue which is whipping up egg whites with granulated sugar in a mixer once it's whipped up to a meringue you add ground almonds to it icing sugar and then you have to fold it all in together very controlled movements the technique is what we call macaroni and then you pipe it so they're not that many steps i made it sound a lot easier than it is but that is literally what it is [Music] it seems likely that the macaron originated in italy where they've been produced by venetian monasteries since the 8th century but the first written recipe appeared in france in the 1600s and it was french confectioners who popularized these sweet treats the italian meringue method came into france i believe when catherine de medici of italian aristocracy was betrothed to the ruling king of france henry and her condition of marrying him was so that she could bring her italian chefs with her to france because they knew the art of the macaroni and how to make italian rowing macarons that was her condition she he accepted gratefully and she had these banquets and it was all very very opulent they'd have a tower structure of macarons giving an illusion of elegance rumor also has it that catherine de medici was a bit partial to pistachio macarons because of how luxurious they were coming all the way from iran these pistachio nuts so i would have thought pistachio macarons was fit for a queen give a tap that's to get rid of any trapped air bubbles and then we go into the oven macarons have become very popular in the uk since a french patissier set up in one of london's most exclusive stores in 2006 as a result the treat that was once the preserve of the elite has become far more accessible however these macarons still enjoy royal patronage we did have people that worked at the palace near our shop um come over and purchase big amounts of macarons and whether it was for their own consumption whether it was for the royal family i don't know one can only hope but we did supply the royal foundation for one of their events as a charitable donation there's much debate about the correct pronunciation of these dainty delicacies often referred to as a macaroon but strictly speaking that's a coconut covered meringue dipped in chocolate quite different from the macarons being prepared here one thing's certain baking them is a labor of love a lot of people have tried it failed it a few times they give up and i would say don't give up maybe you didn't get the first time round try it the second time try the third time it's worth the try and even if they don't look great they'll still taste great all good things come to those that try and try again anything that you get right the first time around you don't really treat it with as much respect and having mastered the art of macaroni rashmi has found new ways for pastry lovers to enjoy this ultimate indulgence we started off doing just macarons and then we expanded by just playing around with cake and when we we found that when we added all our macarons to the cake people just went nuts for it it's kind of like the ultimate indulgence you've got a slice of cake and you've got these really naughty yet luxurious macarons and they look so nice we eat with our eyes first after all like aesthetically macarons i do think are a superior confectionery [Music] macaron macaroon tomato tomato potato potato macaroni sounds posh macaroon sounds better somehow more english well at those race meetings edward vii loved entertaining guests 80 or more at a time would often have served eaten mess as a dessert and in the royal kitchens that time was a kitchen maid called mildred nichols and she kept the recipes in this book here and she actually has got a recipe for eat and mess but anna you're going to do something with a bit of a twist this is strawberries yeah they're classic it gets eaten messy you want to be something a little bit different yeah i think everybody's used to um strawberry eating mess which is delicious but today we're going to do a tropical twist with a bit of papaya some mango and some passion fruit and it's super easy it's as easy using um strawberries but maybe just a little bit more special um so the first thing we're going to start with will be the meringue because that's what's going to take the longest um and you just need to add i think it's like a half a teaspoon of salt to your egg whites and a tablespoon or teaspoon maybe of vinegar salt and vinegar sounds a bit a bit you know it's a pudding isn't it yes but they uh it actually strengthens the egg whites so that you can get these lovely soft kind of strong peaks right so we're going to whisk it up till it's forming peaks before we add the sugar because it needs to have as much air as possible in it to give it that lovely crispy meringue feel so it's well that's coming up really yeah it's looking pretty good now i'm going to start to slowly add my sugar soon so i'm going to add this kind of fairly slowly at a time not all in one go is it caster sugar it is it's caster sugar yeah so when you add sugar to eggs you strengthen them so it means that the air will stay in them for longer um but if you add it in too soon you will actually knock out the air of the eggs which is kind of the so you've got to get a balance you got to get a balance to it but um they're looking pretty good i don't know if you can see that they're getting nice and glossy now can you see a change in them they're lovely i love the way it's called eating mess there's lots of stories about it aren't there there is yeah i think there's that funny story where the headmistress um the the cake was placed or the dessert was placed on her chair and then she sat on it you could imagine the school girls loved that yeah oh there's another story about how the eaton uh eaton boys were carrying a pavlova i think it was and dropped it and didn't dare admit to whoever they were carrying it too a famous dish was born i didn't i didn't know that now there's the last of our sugar going in oh beautiful yeah but i think it has been quite traditional hasn't it the eden harrow cricket matches you know there's two top public schools when they have an annual cricket match i think eating mess is traditional oh i say it's really pretty much done okay now we're going to spoon this onto our tray it's essentially a summer dish isn't it obviously when it's using summer fruit but well i think it can be any time of year really especially since we're doing tropical fruit uh but yeah i think you could have it in the summer if it's strawberries um and raspberries you could have a roasted apple one as well which would be quite delicious maybe put a little bit of cinnamon in your cream which would be quite nice so we're going to do two kind of whopping meringues two large meringues yeah so then we can break them up afterwards i'm just going to smooth it out to give it a nice kind of round shape it's still a favorite of the royal family isn't it yeah so i hear yeah yeah but i think it's a favorite in everybody's household yeah but i think particularly for them because they i think they grow quite a lot of soft fruit strawberries especially up at balmoral and when they go there for the late summer i think that's the time when they have it well we always had fruit bushes um out in my back garden when i was a kid and i can remember stealing the berries before it was time to pick yeah and getting in quite a lot of trouble about it but i'm bad i bet did you have eaten mess yes of course um but we had them with blackberries um so into the oven it's at 100 degrees for about an hour and 20 minutes or so until it's lovely and crispy okay mom so now i'm going to chop my fruit to go inside the um the mix we i already have some papaya chopped and i'm going to go through some more um mango now and and then cut open the passion fruit so there's a large stone inside your mango which you want to be careful to kind of cut around you finished yet i'm not do you want to give me a hand since i've got quite a bit to do why don't you cut open some uh passion food for me okay let that be a lesson michael hurry up anna huh this could be dangerous do i just not as dangerous as not helping me just straight down the center yeah how do i slice this how do you actually how do you master class and fruit couldn't come out okay okay but straight down the center okay tricky that was a bit tough there you can do that oh my god look at that isn't that beautiful then scoop it out it's so beautiful like you can get like a lovely kind of floral beautiful perfume smell of it it's not just about it but it's gonna do a mango as well i've always wanted to know how a proper professional dealt with a mango we'll just watch and learn michael watch and learn what do you want me to do with these scripts with a spoon i'll give you a spoon here okay scoop them out and in with the okay papaya i was about to say where do i put it but that was inviting [Laughter] you are tough chef no sensitive michael okay so you want roughly the same amount of kind of papaya and mango really to go through this but if you don't like tropical fruit and we said you could nearly do this recipe with any fruit at all because what makes it so delicious is a bit of acidity yeah the sharpness sweetness yeah and then the lovely crunch off the meringue and then the creaminess of of of your whipped cream so it all kind of goes together nicely i think i did that brilliantly you did like a professional should i do it again yes why not maybe stick the tip of it in the center all right so i'm going to just um add my mango now my papaya actually that works much better doesn't it there we go no in there here we go so i'm just going to start to break up the meringues yeah you need them to be nice and crispy when they come out of the oven i don't know if you can hear that that's quite nice you were tapping it and it rattled so we're just gonna break it now into the bowl how big the pieces quite large you know you want to feel that texture of the the crispiness of your meringue and then we're going to fold through with a couple of spoons of your cream just go behind you there looks like frog spawn this stuff doesn't it it does actually but it smells amazing so florally really really nice okay so just gently fold your meringue through the cream you don't want to break it up you don't want to really shatter it dude nope and then we're just going to put a spoon of each in in whatever serving dish you're going to be using oh i can just feel the anticipation of wanting to eat this because i can hear the kind of gentle crisp of the meringue being mixed with the cream it feels lovely it's the ultimate temptation yeah and it reminds me of being a kid and this is the part that you're always allowed help with yeah yeah and scraping around the bowl and all that kind of stuff now look at this now the color of this is so beautiful yeah okay and it doesn't take much effort just a spoon of this now to go on top the beautiful orange and yellows little and you're just putting it on the top just on the top now of course you could just because i mean would you mix it through you could mix it through if you want but i think that by putting it just on top you get this glorious color and straight away you get a lovely perfume smell off it and i suppose if the if they if the trick for the dish is to have the contrast between the textures and the tastes then having them different would be different yeah yeah exactly so here's your tropical eating mess right yeah and i'm just putting a little squeeze of lime on top that just gives it like an extra zing and brings it to life yeah again that's your first taste sense amazing yeah yeah okay there we have it so i think you might need a spoon i think i might i'm coming again you get stuck in front oh come on okay okay okay okay you don't have to tell me twice no no quite oh you can just hear the crunch of the meringue and that's what i love so much you can make a real mess with it oh mess yeah and so delicious mmm a difference in texture and you've got the sharpness passion fruit and the lime and the sweetness and then that sticky lovely stuff hmm you could just imagine king edward the seventh but ask it can't you hmm celebrating his winners with eaton mess and champagne no you're like a poet how right you are perfect hand to this program see you next time [Music] foreign

Channel: Real Royalty

Views: 112,768

Rating: 4.883884 out of 5

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, royal kitchens, royal cooking, royal recipes, king george, the queen

Id: XvyfRU2y0Ro

Length: 43min 37sec (2617 seconds)

Published: Tue Sep 22 2020