What Would You Eat At A Victorian Coronation Feast? | Royal Recipes | Real Royalty
Michael Buerk is joined by chef Anna Haugh to celebrate food created for royal jubilees. Anna cooks some unusual 19th-century ingredients used in a royal dish created for Queen Victoria's golden jubilee.
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How to Make Breakfast - The Victorian Way
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Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens.
This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices.
As the ‘jewel in the crown’ of the British Empire, the culture of the subcontinent influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree.
INGREDIENTS
200g cooked rice
200g unsmoked fish
50g unsalted butter
½-1 tsp cayenne pepper
1 tsp coarse grain salt
2 eggs
Optional:
A little cream
Pickled or hard-boiled quail’s eggs
Parsley and Brown shrimp for garnishing
METHOD
Poach your fish in a mixture of half water and half milk. You’ll know that the fish is ready when the flesh becomes opaque - around seven minutes depending on the type of fish you’ve used.
Break up the poached fish into large flakes with a fork
Lightly whisk your eggs and prepare your garnishes. Slice the hard boiled quail’s eggs in half, and finely chop the parsley.
Heat the butter in a frying pan on a medium heat until it foams and just starts to brown. Add the rice and stir well to coat it in butter.
Fry it over a high heat to ensure it is piping hot throughout
Turn the heat down slightly and add the flaked fish, salt and cayenne pepper. Stir more gently now, turning the fish so that it does not break up too much.
When everything is heated thoroughly, turn the temperature right down, and add the egg mixture. Turn very gently, just enough to mix the eggs in, and before they are solid, remove the pan from the heat. The eggs should still be slightly runny, as they would be on a good omelette.
Stir in the cream to stop the kedgeree overcooking, then transfer onto a serving dish.
Garnish the kedgeree. Arrange the quail’s egg halves around the dish and add the chopped parsley for a touch of colour. Serve immediately, while the kedgeree is still hot.
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TIARA EXHIBTION SOTHEBY'S | PRINCESS ROYAL FAMILY DIAMOND JEWELS | BOND STREET LONDON UK
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Queen Victoria's Amazing Christmas Dinner | Royal Recipes | Real Royalty
Michael Buerk and chef Paul Ainsworth recreate a dish served at one of the most lavish royal banquets of all time. Dr Polly Russell hears about how Henry VIII spent a fortune to transform Leeds Castle into a pleasure castle, and chef Michael Caines recreates a sumptuous dish he cooked for the Queen at Royal Ascot.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
Subscribe to Real Royalty:
Content licensed from All3Media to Little Dot Studios.
Any queries, please contact us at: owned-enquiries@littledotstudios.com
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Easy Way To Make Stunning Christmas Ornaments with Borax
Easy Way To Make Stunning Christmas Ornaments with Borax
Hi there,
Making beautiful Borax snowflake ornaments is easier than you think! In this quick and easy tutorial, I'll show you how to make your own using just a household ingredient. You'll be surprised at how stunning these ornaments turn out, and your friends and family will love them too.
Happy crafting!
Deidre
Borax:
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