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The Royal Menu

Ever wondered what food is served up at Royal events? When Barnsley College Catering students were lucky enough to spend a week at the annual Royal Windsor Horse Show in 2018, here’s what was on the menu for Royalty, VIPs and exclusive guests.

Starter

Roasted Asparagus, Devilled Egg with Wild Garlic Mayonnaise.

Fish Course

Pan Roast Monkfish, Roasted Baby Gem Salted Grapes, Wild Asparagus, Red Wine Jus.

Main Course

Lamb Rack, Braised Lamb Shoulder, Fondant Potato, Onion Petals.

Dessert

Bay Leaf Panna Cotta, Lemon Curd, Blackberries, Olive Oil.

Recipes

Starter

Roasted Asparagus, Devilled Egg with Wild Garlic Mayonnaise.

  1. Prepare the asparagus by trimming the stalk and lay out on a roasting a tray add a little olive oil and season roast at 180 *C for five minutes.
  2. Hard boil the eggs, cut in half length ways remove the yolks and mix with a little mayo add some finely chopped chilli and pipe back in to the egg dress with a pinch of cayenne pepper.
  3. Finely chop the wild garlic and add to mayonnaise.

Fish Course

Pan Roast Monkfish, Roasted Baby Gem Salted Grapes, Wild Asparagus, Red Wine Jus.

  1. Prepare the monk fish tails by removing the skin and portion in to 130g you can ask the fish monger to do this.
  2. Wash and half the Baby gem, season and drizzle a little olive oil.
  3. Slice the grapes in half and add to a warm salt bath and leave to steep for a couple of hours.
  4. Prepare the asparagus by trimming the stalk lay out on a roasting a tray add a little olive oil and season roast at 180 *C for five minutes.
  5. Reduce the red wine with shallots and thyme.

Main Course

Lamb Rack, Braised Lamb Shoulder, Fondant Potato, Onion Petals.

  1. French trim the racks and portion into 2 bones (2 chops) ask the butcher to do this.
  2. Braise the shoulder in a good stock with onions, carrots, celery and leeks with a touch of rosemary.
  3. Peel the potatoes and pat dry with kitchen paper. Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins. Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered. Cook for 25-30 minutes until the potatoes are tender.
  4. For the onion Petals Heat a large cast-iron skillet over high. Add oil and swirl to evenly coat skillet. (Oil should shimmer and start to smoke almost immediately.) Add onion halves, cut sides down, nestling them close together. Reduce heat to medium-low and cook, undisturbed, until cut sides are blackened, 18–20 minutes. Surfaces will look and smell burnt. Transfer skillet to oven and roast onions until the innermost layers are no longer raw but are still rigid, 10–15 minutes. Remove skillet from oven and transfer onions to a large rimmed baking sheet, placing cut sides up. Let onions cool slightly, then trim papery tops with kitchen shears. Separate layers into individual petals; discard root ends (some center pieces may not curve, which is okay). Arrange petals in a single layer and season with salt.
  5. Roast the rack of lamb for 15-20 minutes in a hot oven shred the shoulder serve with heritage carrots, fondant potatoes and the petals of onion, use the cooking liquor off the shoulder to make a reduced sauce (Jus).

Dessert

Bay Leaf Panna Cotta, Lemon Curd, Blackberries, Olive Oil.

  1. Gently heat the milk and cream with lots of bay leaves, sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife).
  2. Add the sheets of gelatine to a bowl of cold water and soak for 5 minutes.
  3. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Pour into ramekins or bowls and place in the fridge to set for at least a couple of hours.
  4. Add a little  boiling water to the lemon curd to make it softer and place dots over 1 half of the panna cotta arrange the blackberries and edible flowers on the same half then drizzle with a good quality Olive Oil.

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