The Royal Hunting Snack Favored By King Henry VIII | Royal Recipes | Real Royalty

this channel is part of the history hit Network [Music] 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 VII 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 so precious so special that I'm not allowed to touch it to tutor treats from the court of Henry VII 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 was all past or popped his head in and say what's for dinner what are we having yeah 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 [Music] we're looking at the Royals love of sport today and the food that they eat when they're at it this time on Royal recipes that's quite a powerful taste quite a powerful taste Chef Paul Ainsworth scores with a Tudor hunting snack oh what have I got in my saddle bag you know I wouldn't mind that in my Saddleback Dr Annie gray gets a flavor of lunch aboard a Royal racing yacht it's a lovely little menu actually but it is very very simple food I know that George V was particularly fond apparently of mashed potatoes and we make Olympian efforts to turn out a Buckingham Palace PUD [Music] you've got all red [Music] I'm here in the Royal recipes kitchen and with me today is Michelin starred Chef Paul Ainsworth this is looking really interesting what are you doing today Mitten of pork it's a Serene basically but rather than in a tree mold it's going to be in this beautiful pudding Basin ideal for picnics picnics and that's the point because Royal picnics in particular this dish goes all the way back maybe even Beyond to Henry VII it was his favorite he was always Outdoors always riding hunting this was the sort of thing that would be in Henry VII saddle bag and it's still a favorite with the royal family today history hit is a streaming platform that is just for history fans with fantastic documentaries covering fascinating figures and moments in history from all over the world we've got unrivaled access to the world's leading historians with hundreds of documentaries featuring everything from boudica to the British royal family we're committed to Bringing history fans award-winning documentaries and podcasts as you cannot find anywhere else sign up now for a free trial and a real royalty fan get 50 off their first three months just be sure to use code real royalty at check ER the recipe is actually based on one we found in this wonderful old cookbook that's hidden away in the British Library called country contentments or the English housewife absolutely so what we've got here is look at this a lattice of bacon that's impressive isn't it yeah is it it's kind of planted completely platted right out of the way through look at that now tell me how long did it take you to plait the well while you were having a massage if I was here pressing on with this that's gonna season the mixture in the middle which is we come over to here pork loin oh it's the equivalent of a fillet steak in beef absolutely if you just kind of feel it it's such a tender cup it's really nice Glides through it and when you're cooking um tenderloin of pork I remember we were always told that the one meat that you shouldn't have rare you shouldn't have red is pork we now treat for me pigs exactly like we would a piece of beef now I wouldn't cook this medium rare but I would cook it pink like a blushing piece of salad I need it like any other meat absolutely okay so what are you putting in there now so what I've got here is some sausage meat yeah oh what'd you get well I'd say I'm not good on these things but almost nutmeg but not quite absolutely spotted that is Mace I've heard of Mace but it's a rather more old-fashioned ingredient is it do you use it in your kitchen we do we use it a lot it's an amazing ingredient it's the husk it's the outside of the nutmeg now what we've done Michael is we've just literally cooked the onions down with some mace and some sage and butter all these ingredients right here are still absolutely relevant today this is real Sunday roast territory for me pork Sage onions you could just imagine can't you there's Henry on his horse you know ready to go off Hunting the servant coming out with uh with this with this amazing Mitten yeah and then putting it in his saddlebags you know we get Henry VIII completely wrong we've got this idea of him you know full of dropsy fat you know and all good exactly how I think of him yeah yeah exactly but for most of his life he was incredibly tall athletic now they say actually that he spent a third of his life in the saddle hunting jousting yeah okay Paul what are you doing there you're layering I'm layering I've got this you've mixed absolutely the sausage meat and the other ingredients yeah you put a layer of that in you're putting a layer of pork tenderloin so that it's in stories inside absolutely and you're seasoning seasoning that is the key seasoning all the way the dish goes back to shoot at times but it's actually named after a Regency Rake called Mad Jack midnight Mad Jack Mitchell and he really was an eccentric to say the very least he used to feed his dogs with champagne and fillet steak anyway he's achieved immortality Mitten of pork named after him yeah good on him I like that so you come right up to the top you want to get in as many layers as you can and the more layers you get the more impressive when we come to cut this okay the other image we have of Henry is of those Banquets and him sitting there all fat and throwing chicken legs over his shoulder and things but actually apparently he was a very fastidious eater didn't want to actually throw many bankers at all except on special occasions he was so fit and active until his 40s and then he had he had he had a jousting accident yeah got his leg injured and it never healed it got ulcerous and his waist ballooned to 52 inches right okay now what look at this you domed it you know right just flat you've got and there's a reason for this why so when this Cooks it's going to reduce it's going to compact down a bit absolutely so we want to pack it to allow that reduction because then we're gonna press it when it comes out yeah so that's now if I can just give you this to take to the oven okay tin foil battered yeah right the way around like so we're now going to transfer this into the tray yeah we're going to cook it at 180 for 50 minutes 50 minutes okay the famous 180. the famous one of you cooks cook it out of the girls everything's at 180 yep here we go but we don't have to wait do we no we don't because we've got one already right let's have a look oh what have I got in my saddle bag you know I wouldn't mind that in my Saddleback that is pretty impressive isn't it that looks fantastic and you see you've got that shape it's cooked down and then we pressed it so as soon as it comes out the oven yeah we press it yeah overnight yeah let it set then all of the juices will come out a bit like a pork pie you put it in the fridge to make it cool put it in the fridge now as you can see I've then glazed it all over you see that with the juices that have come out with the juices in that natural jelly but I love the way the plaiting of the lattice singers you put it the bacon makes it look so Pro almost as if you were a professional chef yeah I know and look how wonderfully chunky and solid it is are you ready yeah just pull them apart [Laughter] I mean wow what blows me away is you know for me that right now is modern relevant incredible cookery yeah and they were doing that all those years ago how are you going to serve it up I am going to serve this to you on a plate with some beautiful pick a lily a nice wedge and some salad some sharpness there yes absolutely and that's exactly we've got a lot of sort of protein and fat there and that sharpness is going to be wonderful um I don't want to be rude but just looking at it you sure the bacon on the outside is cooked it looks pretty pale do you know what it's an excellent question Michael and if you feel it just have a feel on the outside you'll feel How firm it is you've got to remember it's in a terrine mold it's just completely and utterly enclosed so it hasn't got an open um surface so to reassure you it's good and the pork inside's quite pink yeah and then like we said earlier yeah that's what's lovely The Sausage Meats lovely and firm and then those little layers of pork are beautiful and pink tell you what it's rich though isn't it oh it's absolutely delicious you can just imagine pulling up with your horse couldn't you and have in there taking this out your saddle and look at the plates a little bit of olive oil on those herbs and we managed to keep a slim waist when eating this sort of stuff and there we go look at that uh there's yours thank you very much you go for it I've been very patient well it's just nice you've got the texture you've got the lovely pickles yeah absolutely delicious love it they pick a little just everything isn't it absolutely you do need it don't you happy hmm more than that ecstatic fantastic perfect for anything outdoors it is isn't it it's that proper outdoor fodder absolutely Royal or otherwise yes fortifying hunting snack for England's most famous King but of course a Regal love of the outdoor life didn't start or stop with Henry VII George V grandfather to the current Queen was also a keen Sportsman he was known as the Sailor King and spent many happy times at a royal holiday spot the Isle of Wight Annie gray weighs anchor [Music] sailing sailing Pals week is the dazzling place to see and be seen but it got that way because of Royal patronage between the wars George V raced here many times he had his own yacht Britannia a light strong and successful racer said to be one of the most beautiful yachts ever built sailing on the king's yacht in the 1930s must have been an exciting experience Mary Montague Scott's grandmother Pearl wrote it all down in her Diaries giving us a valuable insight into the royal family at Play Pearl Montague was married to my grandfather John Lord Montague of purely and he was a friend of the royal family she describes in great detail the the sailing race of the day who was on board what they did where they came in the race so they're a fantastic record of cows week in the 1930s of these incredible races that's absolutely amazing she said the most thrilling day we could hardly believe that we had won till Astra cheered this is the King's fourth win and two seconds in a week he presented Mary Beaufort and I with lovely enamel brooches of his a racing flag we were so thrilled and this is the approach of Britannia oh isn't that given by the King to my grandmother because every time she went on Britannia they won and so we're very very honored to still have this brooch it's absolutely beautiful isn't it does she talk about the dinners at all she says I changed into evening clothes Harry sent me a cross to the Royal yacht Victorian Albert Britannia was moored very close to the Victoria and Albert the official Yacht Where the Royals and their guests would eat drink and socialize after a busy day racing a perfect evening and sunset I sat on the king's left and Admiral Dudley North on my left after a marvelous dinner we went up on upper deck and watched the fireworks the king pressed an electric button and up went the Viennese rockets and then all began so even then they had an electric button to start the fireworks it's a 1935 quite amazing but the sense there of glamoring Glitz and Beauty really does come through absolutely and as a woman I think it's incredibly right I don't know if any other ladies who raced with the king during this time on britannia's good for Pearl yeah very good socializing at meal times went hand in hand with the yachting life but what was actually eaten on board Dennis Steele is a maritime historian based in cowes Britannia was quite outstanding she was in a sense the ultimate racing out of her era she won her first race and she won more than 200 following that and she was placed in half of her 600 raises so this is one of the menu men in the Britannia this was in 1935 and it was quite clearly a racing Mania rather than the more lavish ones that he would have had on the Victoria now but Purity Department I know that George V was particularly fond apparently of mashed potatoes so presumably this dish of peas and mashed potatoes was really something for him yes indeed and I suppose a pigeon Pie as well again you can chop a slice and then you can have it perhaps in a couple of things in a sense to you as an awful modern expression it was food to go it's a lovely little menu actually but it is very very simple food and the vna3 is the Victoria and Albert isn't it so that's the more I suppose more cruising yacht that he had it was a very prestigious steam yard it was a third of three Victoria now but Sunday it came into service in 1901 and of course we were at the peak of our power as an Empire at that time and she was the best around in the evenings they would all to Camp to the Victoria's go on board the Victorian Albert which is five and a half thousand tons where the fabulous dining room with a wonderful Skylight and of course we have to remember that all the crown heads of Europe used to come to cows in those days on board that you've got a much bigger girl that you presumably and you have much you have a much bigger team of chefs a much bigger bigger team and again by 1900s you've got Refrigeration so the standard of food is higher and it's much easier to preserve it what about the queen did Queen Mary enjoy racing as well was she out there is George she she uh did not like racing at all so the king would go racing and she'd go off in the in the day and learn and have a look around antique shops the story of Britannia has a sad ending George V wrote In His will that if none of his children wanted her she was to be scuttled so she was sunk upon his death in 1936. All That Remains of the once great racing yacht a few pieces of furniture and of course that wonderful lunch menu fitting inspiration for the Royal recipes kitchen this is going to be Derby beef Darby beef what the french will call a potipher all right which is basically meat vegetables not roasted all cooked in a pot so one pot Wonder now the great thing about it is the seasons can change whether so you can have in the spring lots of peas asparagus broad beans as you move into the Autumn lovely root vegetables so we've got some lovely carrots some beautiful turnips smoked bacon Juniper a wonderful bukigani which we're going to tie up just have a smeller at the time parsley bay leaf some red wine vinegar and some salt some really simple what what the English would call boiled beef and carrots I suppose and what King George V called Derby beef there we go that he served with ham tongue lamb and beef and pigeon pie on that yacht yes on that fabulous racing yacht that was the love of his life and this was the centerpiece now what do you do so what we've got here is the silver side so it's not the most expensive case it's not the most expensive car it's a cut that really benefits from being cooked nice and slowly so we're just going to turn on our heat here in this pot I've just got water and that's what's magical about these dishes we're going to transform that into a wonderful broth so is that water cold or cold we want to extract the flavor of the beef and everything that we're going to put in as it comes up to that wonderful simmer yeah so just give my hands a quick one can you imagine all this on a yacht I know you know in a Regatta now I mean most I'm a yachty myself and we don't get much further than cocoa I mean imagine what would happen if you fell overboard you'd think like a stone wouldn't you so you now what's that you're right there so we've got our red wine vinegar water and our silver cider beef seasoned we're now going to take our bukigani yeah what you want to do is just do that okay to bruise in which releases the oils out of the herbs okay so we're going to pop that in there like so that's flavor next juniper berries okay right we're just gonna crack them and it's quite a lot of juniper in this in this recipe because that's quite a powerful taste quite a powerful taste if you just have a smell in there now yeah yeah and you instantly get that that gin smell they've been dried so the flavor is really nice and intense again in we go like so next beautiful quality smoked bacon just delicious I mean you just get that lovely smoking yeah it's the smokiness it's really gives it the flavor isn't it right the way around yeah so lid on yeah that will come up now don't boil okay gentle similar weather bubbles are just breaking absolutely and once you get to there about every 10 minutes just take the lid off and with a spoon just move everything around the pot and just turn your beef like that the temperature is going to travel up and down the beef as you keep turning it there's something about beef and the Sea isn't it the Navy's got this thing about yeah roast beef you know they they sailed Nelson and everything with beef in in great cast and they salt beef and salt pork and there's that patriotic ballad isn't it the roast beef of old England it is still sung at Naval uh mess dinners I think you just touched on something there that this recipe actually the beef was pickled back in the day and the reason it was pickled because we didn't have refrigeration no no they preserved it in these cars yeah for me it actually is better doing it how we're doing it the the acidity is a bit too kind of aggressive on the outside and yeah I don't like the texture it gives but you've got vinegar in there so yeah we've got that lovely lovely you've got the idea there so we're just chopping our parsley here leave the stalk on as well it's a proper stew all right we don't need to be picking it away and all of that right after an hour and a half yeah that should be ready yeah the best way to tell is take a knife like this go right into the middle if basically if that knife goes through nice and easy yeah almost like butter yeah it goes right away through that beef it's beautifully cooked so this was lunch on the Royal yacht Britannia which was that wonderful Sailing Boat of George the fish because when we talk about the Royal Britannia we think of the the Queens Festival you know that was launched in 54 just after the coronation uh and you know went out of Royal Service in 97 and the queen went everywhere if you remember they did a million miles a million miles a million miles how many times the moon and back is it yes yeah how many times do they have beef Derby how's it looking yeah it's looking delicious when you've got to the hour and a half stage we're going to add these beautiful turnips and carrots absolutely delicious they go in put them all around the pot lid back on and then you know the beef is cooked the beef's not gonna overcooking the time it's going to take to cook those I want those vegetables to be soft because when they're soft they'd be like literally absorbed all that stock and then you're ready and as you can see oh yeah everything is just and do you know the most important thing about this dish now is once the vegetables are ready take it off and go walk the dogs does it need to rest just the same as a roast and then everything just kind of like settles all that beef and everything just kind of like just gets even more flavor so yeah yeah so a good rest with the lid on yeah right I'm just going to finish with that parsley we've chopped probably a good thing to have on a boat if you're racing and all that kind of stuff because you don't quite know when it is you're probably serving it so we're just gonna just put a bit of just a bit more vinegar in it yeah and I'm just gonna literally move that around can you see all the vegetables yeah and it's just it is beautiful right it is it's it's a dish it is absolutely right it really is it's that real peasant hearty food yeah if I put that there thank you very much Michael gosh that looks good it looks delicious it does doesn't it right I'm gonna carve some slices if you can just go in there and get some carrots yeah some beautiful broth okay that's a lovely turnips I'll do that all right how much broth do you want just a little bit just a little bit on on the bottom had carrots and marblers aren't they they're a lovely color I know these baby turnips are a particular favorite of mine that's plenty is that enough that in itself is gorgeous isn't it isn't it yeah so if you just pop that there smell that it's Lovely Isn't It Go on have a sniff and you know what's fantastic is that that was water yeah that's what I love about it so much there we go just like that just on top there is just a faintest trace of pink just a chip in a little bit okay it's not kind of boiled to death no it's not now important it's a little bit of rock salt over there so yeah okay yeah let me take a little bit more just of that parsley on the top yeah just on the top might say oh that looks good Derby beef Darby beef here we go there's yours yes no you first this time me first yeah okay all the hard work you put into this yes yeah there we go that wasn't that funny you go for the carrot first I wanted to taste that bro that vinegar is so important it's absolutely delicious to taste the beefiness that's gone through that broth taste the beefiness in the beef yeah this is just the kind of hearty stuff you'd want on a boat if you've been sailing all morning definitely well King George V he so loved that boat he's so loved to see I really hope he enjoyed yeah enjoyed that day because I mean it's sad when you think about it within a year he was dead within a year that beautiful yacht had been scuttled off the Isle of Wight so this is really a dish that was at the end of an era it's been a decade or so since Prince Charles called time on his sporting career during which he'd sustained a few serious Polo injuries [Music] Carolyn Rob who worked for the prince and princess of Wales for 13 years recalls how food revived his spirits after one mishap today I'm making one of my favorite dishes it's poached egg served on crushed baby new potatoes with baby spinach crispy bacon and a lovely fresh basil pesto sauce foreign [Applause] [Music] this dish to me represents real comfort food and I remember very fondly one occasion when I made it Prince Charles had unfortunately broken his arm playing Polo and although he no longer had the use of his right hand he still took the time and trouble to write a note to me saying thank you and telling me how much he'd enjoyed it and it was a wonderful note that I still treasure today because it was written with his left hand which I thought was just incredible Carolyn's boiled her potatoes for five minutes now I'm going to crush these and mix them with the butter and seasoning and herbs I like to be quite generous with the butter pop that in and a few twists of freshly ground black pepper salt a dash of cream [Music] and Nutmeg you can buy ground nutmeg obviously but I always think that using whole nut mix and grating them freshly The Taste is even better do I'm just going to crush these knobs so that they can still be formed into the a little potato cake last thing I'm going to do now is add in the fresh herbs that'll give them a lovely color and lovely flavor those are ready to use and then just before we knead them I'll reheat them eggs were often on the menu at Highgrove there were some wonderful chickens so we had the most amazing eggs that were freshly picked up every day [Music] it's quite an art to poaching eggs the water should be simmering but it shouldn't be boiling fast I'm going to Stir It round and round so we have like a little whirlpool and then pour the egg right into the center and that should help to keep it together and then we hope for the best [Music] now I'm going to cook the crispy bacon for the topping you can either use really thinly sliced streaky bacon or pancetta today I've got some pancetta a little bit of olive oil in the pan and then I'm just going to leave that to heat and it'll only take a couple of moments to cook this Caroline poaches the egg for precisely one minute before placing it in a bowl of hot water to keep it warm once the pancetta is crispy she boils some cream for the sauce and is ready to Plate up [Music] so first of all I'm going to put the potato at the bottom got a nice ring mold shape it into that if you don't have a ring mold it doesn't matter at all you can also just have a free-form potato cake but there's that lovely creamy potato and the next thing to do is to pop some baby spinach leaves on you can use baby spinach or you could use rocket it's lovely just to have a little bit of extra green on here so using a draining spoon take it out of the hot water and have a piece of kitchen paper ready just to get any excess water off the egg before we pop it on top of the spinach I've got the hot cream here and I'm just going to into this I'm just going to mix a few spoons of pesto so we have a lovely bright green sauce to go over the top of the egg [Music] I'm just going to mix that in being a chef in the Royal householden and working in a Royal Kitchen you're never lonely never short of someone to talk to because they were very much the center of the house and there was always somebody popping in for a chat and a cup of tea a kettle was always warm in the kitchen and then the last Finishing Touch to this dish is a couple of pieces of this gorgeous crispy pancetta which I'm just going to delicately pop across the top [Music] so a few fresh herbs and a few shavings of fresh parmesan add the final finishing touch [Music] simple homely comforting Royal or not this is a premier league pick-me-up a love of sports and the outdoor life is something Prince Charles shares with most of today's Royals but the Windsor's adventurous streak is somewhat tame in comparison to the escapades of their forebears there was a famous incident I just can't believe it there's a famous incident some time in the 1860s I think where Edward VII was Prince of Wales then of course yeah actually chased a deer through Central London yeah started in Harrow somewhere yeah and ended up in the goods yard at Paddington Station I don't think you see many deers in London now I don't think it's attraction of Balmoral yeah yeah yeah the queen is famously fond of Balmoral and she loves to attend the Highland Games when she's in Residence toasting sporting success with a weed Ram has always been part and parcel of the occasion and just a stone's throw from Balmoral Loch nagar whiskey has a long association with the Royal Family anahar caught up with the distilleries Claire Fraser to find out more when was this Distillery built it's Fidelity was built in 1845 a man called John Begg now he built the Distillery here and then three years later Queen Victoria and Prince Albert were up on holiday they were house hunting so John Berg wrote a letter to her private secretary inviting them up so they came up to The Distillery they had their very first documented whiskey Distillery tour and then they tasted the fine Spirit as well at the time Victoria and Albert were leasing Balmoral Castle it was a canny move by the entrepreneurial John Begg to invite the royal couple for a weed Ram The Distillery was soon supplying whiskey to the Regal household and the word Royal was swiftly added to its name so I heard Queen Victoria loved her whiskey yeah she used to fit Claudette and her fisky oh God no and she took it on all of her picnics with her well I heard she actually liked to put whiskey in her tea well I don't know about your TV she saw at least a mix of the Clarence over a century and a half on things are still done in a very traditional way here The Distillery manager is Sean Phillips is the whiskey production the same as it was in Queen Victoria's time yes it is because we only use three ingredients which was used back then and still used today so we've got a good old Scottish water we have got our malted barley and we have got our yeast so can I make it myself yes you probably could but um it might not be a good idea perhaps best if Sean shows Anna how it's done first The Barley is ground and mixed with hot water a process known as mashing and what are my son is doing is we're taking all the sugars out that will be going through to the washback where it'll be starting to ferment sugary liquid is then siphoned through a series of pipes into a huge Barrel where yeast is then added and fermentation begins you can now see oh yeah it fermenting yeah and you can start to see the froth yeah on there what's formed is a simple beer to turn it into Spirit requires distillation [Music] like liquid is boiled in these vast copper vessels and the vapor condensed this removes water and increases the alcohol content okay moving on to the next one before a final stage of distillation to refine its strength and flavor you can still really smell it I get drunk on this side not at this this unless you drink it no it's all locked away you know I was going maybe that's why this part of distillation is carried out in what's called a spirit safe a whiskey fit for a queen shouldn't be rushed for the final stage the spirit is placed in wooden casks and left for a number of years so this is my one of my favorite places on The Distillery we've got around about 40 casks maturing this one is a 1986 wow so what we're going to do we're gonna taste from here we're ready now release cool would you hire me I would hire you [Music] that is absolutely delicious test here you can get that piglet up on the on the front Victoria and Albert may have been the Royals who first discovered the Distillery but today's Queen has also sampled the whiskey here including a very special blend created to celebrate 60 years of her reign the whiskey that went into these casks was from 1952 and there was 60 whiskeys used from uh this there is all around Scotland we bottled 60 bottles for the Diamond Jubilee and we gave one bottle to the queen just one just the one and 59 bottles were all sold for a hundred thousand pounds each oh my goodness for a scholarship Trust two thousand pounds for one bottle of whiskey one bottle of whiskey yes that's wonderful which uh which one am I trying next cheers thank you yeah many of the Royals are not only Avid Sports men and women they're also Keen Spectators and great patrons and when it comes to matters of national sporting Pride the last thing they'll do is skimp on pudding this is not just a royal dish no but this has got sporting history this was served up there was a very special raw banquet in 2005. do you remember London was pitching for the Olympic Games Yes through a state banquet for the Olympic Committee and they were treated like heads of state they came through the quadrangle and Buckingham Palace the Yeoman of the Guard were there the coal stream guard string quartet and they had a full-scale Royal Banquet right and this was yeah it did caramelized pear tart so how did they make this did you like things like Bakewell tart right okay so what I'm making here is frangipan we substitute the flour for ground almonds so so far in here we've got butter and sugar before we have the ground almonds we're going to take one egg yep basically to loosen the mix yeah and when it so when it Cooks it's going to set nicely at the banquet it may have been done sort of like a tar fiend which is like puff pastry really thin bait between two sheets a little bit of frangipan and then basically sliced pears all the way around and then glazed with apricot that's the French way French way yeah tarfine what we're gonna do pop a British way yeah we're going to do a deep fill right so actually we don't know which way they did it but my guess is we did it the British way because what's really interesting about this banquet because you've got to remember that the other big competitor for this staging the Olympics in 2012 was Paris so when you look at the banquet menu not even the wines of French the wines are from New Zealand Australia and Portugal so they were avoiding any reference to France yeah because Paris was a big competitor so I reckon they did it your way what next so we've creamed our butter and sugar we've added our one egg we folded in our ground almonds and we've made that just smell that mix oh yeah okay yep now we've got one more ingredient to go in there it's just going to give it that a bit of um yeah yeah Brandy is it nice would you like me to pour you a slurp yes well if you're in says ball yeah what about yourself I'm good I'm good I've got a focus thank you I'm not just standing there talking about history oh that's Lovely isn't it you can smell the pears it's lovely isn't it [Laughter] you've got all red not at all but just carry on keep cooking okay okay so over here we've got a um blind bait pastry case what does that mean and that means we've filled it with baking beans and then we've put it into the oven and we've cooked it so the actual pastry case now is cooked like a biscuit so now we go in with this wonderful mixture doesn't it what a beautiful color is this it's absolutely stunning and the flavor of it just pairs almonds they all go together now oh yeah don't waste any I'm not going to waste any at all right now if you just spread that hold the case there and just spread that to the outside I'm going to make a start on the pears okay it's a bit of a responsibility this you know I've got enough of this every faith in you we're just gonna take our pears and we're going to top and tail them what I've got here is the William variety so really juicy and it's a great pair for cooking with the beautiful pearls actually aren't they they're absolutely glistening no no straight how are you going to get rid of the core we couldn't have picked a worser thing this is actually called a parazien scoop but today it's a coral it's a core it's a Cora it's almost like doing an ice cream cornet isn't it absolutely so we're just going to remove that like so that's very neat do you know what I'm glad you picked up on that because it's all these little processes it's such a simple dish yeah it's a pastry case frangipan in there but take your time with everything and just love what you're doing okay ready yeah I love the way you do this [Applause] so now I'm going to put those into the lemon juice what's the purpose of the lemon now the lemon juice is doing two things the acidity is stopping the pears going brown but also pear lemon almonds they all go They're best friends yeah yeah right so if you just take the slices and literally we're going to start from the outside you've done such a wonderful job here Michael that's very kind yeah right yeah and you're just gonna go I'm just going to go around like so and just overlap like that okay and I'll continue to slide a bit of a long job this you know brilliant end to a meal isn't it I can hear the Cold Stream guard string quartet plane for these Olympic Committee men and women do you want to know what else they had I do they started with sea bass then breast of duck and Halal chicken for the Muslim guests yeah and then the caramelized pear Tartan I mean not a not a huge banquet by Royal uh standards but I suppose the kind of raw banquet that you get these days which is paired down so to speak joke you're just too good I am right ready right I'm going to help you I need help absolutely brilliant now I'm not just saying that absolutely fantastic and just overlapping them like right round there we go pairs have gone all the way around overlapping now how thick should this be is that is that this kind of thing no we just want one layer so you're just gonna go one layer of pairs over the top so if you could just now take that to the oven I'm going to place it in at your favorite temperature 180 well done I'm ahead of you you are ahead of me for 30 minutes 30 minutes all right okie doke the lemon with the pear by the way is it works doesn't it yeah not just for the Browning purposes no right now what are you up to we've got some apricot jam we're gonna add some more of this I think that's a good idea bring out to the heat nice though then you're doing this with a brush yeah just with a brush because this is what we're going to brush all over our finished top does look good the taste of the apricot isn't going to overwhelm no it isn't you'll see when you it's just a thin glaze on the top and it just gives it that real nice shine could you bring that baby please okay and I put it here right now go on you do it no no you do it okay [Music] whoa that is something special that is terrific isn't it it was worth going all that trouble layering the pear around there also Now Yep this lovely apricot jam it's got that lovely pear Brandy yeah we're just gonna now brush it and it's already shiny yeah gosh that looks good and just see how it goes on the pastry it just looks like a beautiful pastry shop dessert doesn't it yeah so it just glaze that all over like so also helps keep that pastry on the edge there nice and crispy you up for this I am I am I think it's beautiful it's a rule of thumb for how large a segment you normally cut no no just when I mean company like yours generosity that is the keynote look at that oh beautiful crisp pastry frangipan nice and moist those lovely glazed pears on top wow now coming up from Cornwall there's only one thing to have with this Michael all right and that is clotted cream look at that look at it look at it and for me we're just going to make it snow you've got to put everything into this haven't you know what I love the most see the way that crossy cream just melting I know for the time right yeah come on let's not just look at it let's try it after you no after you sure excellent I'm gonna have some of your uh Devon cream look at that um oh the frangipan that was wonderful pear s everything you've got the temperature from the pastry the frangipan you get that you even get like the lovely lemon coming off the pears yeah everything that is stunning we don't know for sure but you and I know that's what clinch did I think if I had been there and I'd cook that we would have known a lot sooner the Olympic Games four years earlier well there you are caramelized pear tart a Gold Medal winner If Ever I saw one join us next time

Channel: Real Royalty

Views: 26,686

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history

Id: zQN2FzxEevw

Length: 43min 58sec (2638 seconds)

Published: Fri Apr 14 2023