Chicken Breasts with a Honey, Ginger & Cilantro Dressing

Ingredients:

1 pint chicken broth
2 chicken breasts (6 oz. each)
Rind and juice of 1 lemon
4 tbs clear honey
1 tbs sesame seeds
1 bunch watercress
1 radicchio

Ingredients for the Dressing:

¼ cup onion finely chopped
1 clove garlic crushed
1 tbs soy sauce
4 fl oz. white wine
2 tbs clear honey
1 tbs sesame oil
1 tbs chopped cilantro

Directions:

1. Poach the chicken in the broth for about 6-8 minutes then remove, slice into thin strips and keep warm. Prepare the dressing; reduce the broth to about 4 fl oz. then add the garlic, onion, soy sauce, wine and honey. Bring back to the boil and reduce by half (about 10 minutes) Cool slightly and then whisk in the sesame oil and cilantro. Chill the dressing.

2. Prepare the chicken glaze; heat the lemon rind, juice and honey in a pan until it caramelizes. Remove from the heat and stir in the chicken strips and sesame seeds.

3. Place the salad leaves on a serving plate with the chicken on top and then drizzle the dressing on the salad leaves.

Ingredients:

1 lb. mushrooms
2 oz. flour
2 oz. butter
2 tablespoons butter
Croutons
Milk
Salt and pepper

Directions:

“Thoroughly clean and dry the mushrooms but don’t peel. Slice them into a pan and simmer in butter for 5 minutes. Sprinkle with flour, stir gentle and cook for a further 2 minutes or so. Season, add heated (but not boiled) milk and simmer for a further 3 minutes. Now stir in the cream, immediately reheat well, and serve scattered with croutons of fried bread.”

(According to Dinner at Buckingham Palace, this is recipe which Prince Philip himself came up with, so the directions given could be a verbatim account from the Prince himself.)

Cottage Pie de Boeuf Braisé – recipe from Buckingham Palace
(This is a form of Shepherd’s Pie and is a wonderful way to use up leftover roast.)

Ingredients:
1/4 lb. chopped and coarsely minced cold braised beef from which fat and skin have been carefully removed
1 onion, finely chopped
1/2 oz. dripping
1/4 pint good gravy or thin tomato sauce
1 tsp. flour

Ingredients for the Topping:
3/4 lb. freshly boiled potatoes
Butter
Hot milk
Seasoning

Directions:
1. Puree the potatoes until they are light, white and creamy. Add some milk, butter and seasonings to taste. Heat the drippings in a saucepan, then add the chopped onion, cover and allow to soften slowly. Then add the flour, allowing it to colour, then pour on the gravy. Bring to a boil, season and simmer a few minutes. Remove from the heat and mix in the meat. Add more gravy if necessary to ensure meat is well moistened.

2. Put into a pie dish and lay the potatoes on top, leaving a rough surface. Dot with small knobs of butter and bake quickly in a 400 F oven. When brown and crusty remove.

The Royal Queen’s Scones

Ingredients:
8 oz. flour
2 oz. margarine
2 oz. sugar
2 oz. currants
1 egg for mixing
Small amount of milk (optional)
1 tsp. of cream of tartar
1/4 tsp. of salt
1/2 tsp. baking soda
Egg to glaze

Directions
1. Make a soft dough by mixing the ingredients, including the egg and a little milk if necessary.

2. Place on a lightly floured board and gently roll or pat out the dough to a thickness of about 3/4-in. to 1-in. Using a small plain cutter, cut out the scones and put them in a greased tin, making sure they are well spaced out. Brush them over with a smear of beaten egg and bake in a hot oven (450 F) for about 10 minutes.

Strawberries Romanoff from the Kennedy’s White House Luncheon with Princess Grace

1 cup vanilla ice cream
4 cups halved small strawberries
2 tbsp each curacao and Grand Marnier or other orange-flavored liqueur
1/2 cup whipping cream
1 tbsp confectioner’s sugar
1/2 tsp pure vanilla extract
Candied violets or mint leaves

Place ice cream in refrigerator for 30 minutes or until soft enough to smooth easily with the back of a spoon.

Meanwhile, place the strawberries in large bowl. Pour curacao and Grand Marnier over berries; stir gently to combine. Let stand for 30 minutes.

In large chilled bowl and using electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla; increase speed to medium-high and beat for 3 minutes, or until thick.

In large bowl, stir softened ice cream with wooden spoon until soft. Using rubber spatula, fold dollop of whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined.

Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom; top with large dollop of cream mixture, then divide remaining berries, and any juices, among bowls. Distribute remaining cream equally. Garnish each dish with candied violets or mint leaves. Serve immediately. Makes 6 servings.

Tips: If strawberries are large, cut into quarters. Candied violets can be purchases at most upscale grocers or cake decorating shops.