Food for a Right Royal Celebration

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of The Diamond Jubilee of Queen Elizabeth II. The recipes this week are all ideal for a right royal celebration Hoisin Burgers with Sweet Pepper Relish,Coronation Lamb Rolls with Piccalilli Style Vegetables and Savoury Beef Cupcakes.

The Diamond Jubilee of Queen Elizabeth II is the international celebration throughout 2012 marking the 60th anniversary of the accession of Queen Elizabeth II to the thrones of seven countries upon the death of her father, King George VI, on 6 February 1952. She is today queen regnant of 16 sovereign states, 12 of which were British colonies or Dominions at the start of her reign. Queen Victoria in 1897 is the only other monarch in the histories of the United Kingdom, Canada, Australia, New Zealand and a few other Commonwealth realms to have celebrated a Diamond Jubilee. Following the tradition of jubilees past, a Diamond Jubilee medal is being awarded in various countries and holidays and events will be held throughout the Commonwealth. Plans were discussed at the Commonwealth Heads of Government Meeting 2011.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

My first recipe is Hoisin Burgers with Sweet Pepper Relish. Courtesy of www.simplybeefandlamb.co.uk

Serves: 4, Prep Time: 15 mins, Cook Time: 16 mins

450g x Lean Beef Mince
2 tbsp x Prepared Hoisin Sauce
1 tsp x Sesame Oil, optional
1 x Garlic Clove, peeled and crushed
Salt and Freshly Ground Black Pepper

For the Sweet Pepper Relish
1 x Small Orange or Yellow Pepper, deseeded and finely chopped
¼ x Red Onion, peeled and finely chopped or 2 x Spring Onions, finely chopped
1 tbsp x Freshly Chopped Flat-Leaf Parsley
4 tbsp x Prepared Plum Sauce

In a large bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm/3½inch burgers. Cover and chill in the fridge for 20 minutes. Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.

Meanwhile prepare the sweet pepper relish; in a small bowl mix all the ingredients together and set aside. Serve the burgers in buns with salad leaves and the sweet pepper relish.

My next recipe is Coronation Lamb Rolls with Piccalilli Style Vegetables. Courtesy ofwww.simplybeefandlamb.co.uk

Makes 24, Prep 30mins, Cook 20mins

450g x Lean Lamb Mince
25-50g x Sultanas
1 x Small Onion, peeled and grated
2 tbsp x Freshly Chopped Coriander
2 tbsp x Curry Paste, of your choice
Salt and Freshly Ground Black Pepper
2 x 320g Ready Rolled Puff Pastry Sheets
1 x Egg, beaten
2 tbsp x Sesame Seeds

For the Piccalilli Style Vegetables
4 x Gherkins, sliced
1 x 5cm Piece of Cucumber, sliced
75g x Cauliflower, broken into very small pieces or florets
150g x French Green Beans, cut into 2.5cm pieces
½ x Red Pepper, deseeded and thinly sliced
4 tbsps x Vinegar (from the Gherkin jar) 
4 tbsps x Honey
2 tsp x English Mustard

To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower florets, green beans and pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2hrs or overnight if time allows, for the flavours to infuse.

In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles in total. Place a layer of the lamb mixture down the middle of each pastry rectangle. Preheat your oven to as Gas Mark 6, 200C/400F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side. Seal the edges with a fork. Glaze the top of the pastry with egg wash. Cut 6 rolls from each length.

Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25mins until golden. Serve the lamb rolls with the Piccalilli.

My final recipe is Savoury Beef Cupcakes. Courtesy of www.simplybeefandlamb.co.uk

Makes 12, Prep 30mins, Cook 45mins

450g x Lean Beef Mince
100g x Beef Sausages, skinned
1 tbsp x Rapeseed or Olive Oil
1 x Large Onion, peeled and finely chopped
1 – 2 tbsps x Dijon or Wholegrain Mustard
½ tsp x Dried Thyme
½ tsp x Ground Nutmeg
2 tbsp x Freshly Chopped Flat-Leaf Parsley
2 tbsp x Tomato Ketchup or BBQ Sauce
25g x Stale Breadcrumbs or Crushed Plain Crackers
75g x Peas or Sweetcorn

For the Mash Topping
450g x Potatoes (suitable for mashing) peeled and diced
225g x Sweet Potatoes, peeled and diced
Salt & Freshly Ground Black Pepper
25g x Butter or Margarine
4 tbsp x Milk or Single Cream

To prepare the mash; boil both types of potatoes in a large pan of boiling water for 20-25mins. drain, season and mash together with the remaining topping ingredients. Preheat your oven to Gas Mark 5, 190C/375F.

In a large bowl mix together the mince and sausage meat. Heat the oil in a large non-stick frying pan, add the mince mixture and cook for 5mins. Add the onion and continue to cook for 3-4mins. Season and add the remaining ingredients. Line a 12-hole muffin tin with muffin cases then divide the mixture between the cases (up to ¾ full) and densely pack the mince mixture into each case. Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake. Place the muffin tin on a baking sheet and cook for 15-20mins. Serve the cupcakes immediately with seasonal vegetables or a crisp salad.

God save our gracious Queen Long live our noble Queen God save the Queen.

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Hope you enjoy!!..... ChefGarfy =D

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