Well wasn’t the royal wedding just fabulous ? Kate looked stunning and the whole event made me feel proud to be British. Everything went went to plan and no big mistakes, at least that we know of. I have been hearing grumblings from the royal kitchens though and it appears that feathers are as ruffled as the ones in Princess Eugenie’s hat. The highlight of being a royal chef is to cater a royal wedding and churning out a few thousand sausages on sticks doesn’t count.
Sure the palace chefs got to cater the canapé reception for 650 people but the culinary highlight of the day was the three-course dinner… which was outsourced to Swiss chef (and the Prince of Wales favorite) Anton Mossiman.
To be blunt, Prince Charles has never been a fan of “mummy’s chefs.” I remember whenever he came to stay at Sandringham and Balmoral he would always arrive with his own hamper of organic foods prepared by his own chefs at Highgrove House. Moist fruit cake that his valet would keep in his bedroom for fear of it being contaminated by the Queen’s chefs. And bottled plums from the Highgrove estate, hidden away at the back of the pastry kitchen refrigerator; with instructions that they were ONLY for the Prince and he wanted TWO for breakfast each morning along with half a cup of the poaching liquor (because “that is where all of the goodness is”)
At the palace, dishes are rich in cream and butter, it’s traditional French cuisine at it’s finest and “organic” was a word that drew disdain from Prince Philip who would roll his eyes at the pile of vegetables Charles had brought mummy from the Highgrove gardens.
So after hearing that Prince Charles was hosting the wedding dinner it didn’t surprise me that he would turn to his culinary friend Anton Mossiman (who’s “cuisine naturelle” that avoids using ingredients such as butter and alcohol and is organic and local too is really popular with the prince)
The first course was dressed crab from Wales, accompanied with mini crab timbale mousse, crayfish and prawns. The main course consisted of lamb fillet (as I had predicted) from Highgrove “done three ways” Then guests were treated to a trio of mini-puddings (desserts) that included trifle, chocolate fondant and homemade ice-cream in brandy-snap baskets.
They make a mean trifle in the palace kitchens; I have attached the recipe for you to try it for Mother’s Day. Of course, if the recipe has too much cream and is not organic enough for you then you can always call Anton Mossiman on 011 44 207 2359625. Tell him Prince Charles recommended him… you might get a discount. (smiles)
Traditional English Trifle
Makes 6-8 portions ( 4 in my house)
For the base; 1 Sara lee all butter pound cake (10.75oz)
4 oz raspberry jam
1 cup fresh raspberries
6 oz granulated sugar
10 fl oz water
4 tbs sherry (optional)
For the custard; 1 pint heavy cream
5 egg yolks
2 oz granulated sugar
2 tsp cornstarch
½ tsp vanilla paste
For the topping; 10 fl oz heavy cream (whipped to soft peak)
1 cadburys chocolate flake (or 2oz mik chocolate)
1) Cut the pound cake into ¾ inch slices and sandwich with the jam. Layer into a large glass bowl and sprinkle with the raspberries.
2) In a small pan boil the sugar and water for about 5 minutes to make a syrup. Add the sherry to the syrup (if using) and pour over the sponge.
3) Bring the 1 pint of heavy cream to a boil in a small saucepan. Whilst it is getting hot mix the egg yolks, sugar, vanilla and cornstarch together in a small bowl. Pour the boiling cream over the egg mix and return it to the pan. Stir over a low heat until it starts to thicken. Remove from the heat and allow to cool slightly before pouring over the sponge.
4) Refrigerate the trifle until the custard has set. Then spoon the whipped cream over the top of the custard. Decorate with the chocolate flake or grated chocolate.