Jubilee Menu

This is the ultimate menu to celebrate the Queens Jubilee. The menu has a hint of past with fresh new flavours. 

Prawn Cocktail

• 500 g cooked large tiger prawns
• 20ml full fat milk
• 1 vanilla pod
• 150g creme fraiche
• sprig of dill
• 1/2 teaspoon hot smoked paprika
• lime
• salt and pepper

• Split the vanilla pod in half and scrape the seeds out and pop into a pan with the milk
• Heat the milk up, take off the heat and then leave to infuse for at least half an hour, remove the pod and leave to cool
• Zest 1/2 the lime
• Mix the vanilla milk, creme fraiche, chopped dill, paprika&zest (reserving a pinch of each for decoration), salt and pepper to taste and a squeeze of lime juice and stir into the prawns
• Serve in a bowl, decorated with the lime and paprika and a sprig of dill

Beef Wellington, 

Asparagus 

and Roasted New Potatoes

• 500g beef fillet
• Pate of your choice
• A couple of handfuls of brown mushrooms
• Large knob of butter
• Readymade puff pastry
• Egg wash (egg in a cup with a pinch of salt)
• A bunch of asparagus
• 500g new potatoes
• 75g pancetta cubes
• Chopped onion
• 1 sprig of thyme
• 250ml red wine
• 250ml beef stock

1. Preheat the oven for 200C
2. For the sauce- fry the onion and thyme until starting to colour
3. Throw the pancetta in and fry until it releases it’s oils and turns golden brown
4. Pour the wine over and reduce by 2 thirds
5. Pour in the stock and reduce until syrupy, season
6. For the mushrooms- chop really finely
7. Heat up the butter in a pan and throw the mushrooms in as soon as you see foam and season with salt
8. Fry until golden brown and leave in a bowl to cool
9. For the potatoes- parboil in a seasoned water, take out of water and pop into the preheated oven
10. To assemble the beef wellington- cut the pastry to fit the fillet, with enough overlap to wrap the beef
11. Place the beef on a chopping board and top with the mushroom mix
12. Slice the pate and place on top of the mushrooms
13. Move the beef on top of the puff pastry and wrap
14. Glaze with the egg wash
15. Place into the oven immediately and bake for 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices
16. Pan fry the asparagus in a little olive oil and serve alongside the beef

Vanilla, Lemon and Rum Panna Cotta, Wimbledon Cup Jelly

and Sable Biscuit

• 125ml full fat milk
• 125ml double cream
• Zest of 1 lemon, thick strips
• Vanilla pod
• 30g caste sugar
• 2 leaves of gelatine

• 100g butter
• 100g caster sugar
• 1 egg
• 150g plain flour, plus extra for dusting

• 50 ml Pimms
• 50ml Strawberry Juice (try blending canned strawberries and syrup)
• 1/2 teaspoon lemon juice
• 2 gelatine leaves

1. To make the panna cotta, heat the milk, sugar,  zest, vanilla pod with its seeds out until scalded, take off the heat and leave to infuse for at least 15 minutes 
2. Soak the gelatine in cold water 
3. Strain the mix and warm through with the cream
4. Stir in the gelatine
5. Pour into glasses and chill for at least three hours
6. For the biscuits, preheat the oven to 180C
7. Place the butter and sugar into a food processor and blend until smooth
8. Add the egg and pulse until combined, and then gradually add the flour until a dough forms.
9. Turn the dough out onto a floured surface
10. Knead into a ball 
11. Roll out with a rolling pin to a thickness of about 0.5cm 
12. Using a cookie cutter, cut out and place onto a baking tray lined with baking paper
13. Bake for 5-7 minutes, or until golden-brown
14. For the Jelly- place the juice into a pan and warm through, take off the heat
15. Soak the gelatine in cold water for 5 minutes and stir through the juice
16. Pour the lemon juice and Pimms into the pan, combine and pour over the Panna cotta and leave to set
17. Enjoy with the biscuits