Skip to Content

Foods To Serve For Your Royal Viewing Party

La Crosse, WI, United States / KICKS 106.3
Foods To Serve For Your Royal Viewing Party

 British themed food ideas for your Royal Wedding viewing party

Make your Royal wedding party one to remember

ENGAGEMENT ROAST CHICKEN SANDWICH BITES

MAKES 24

PREP TIME 15 MINS

  • ½ barbecued chicken, skin removed, meat shredded
  • ½ cup egg mayonnaise
  • ½ cup sour cream
  • 2 celery stalks, finely chopped
  • 2 tbsp finely chopped chives,plus extra, snipped, to serve
  • ¼ cup walnuts, toasted,chopped
  • 16 slices wholegrain bread
  • 40g butter, softened
  • 3 baby cucumbers,peeled into ribbons

METHOD

1 – In a large bowl, combine chicken, mayo, sour cream, celery, chives and walnuts. Season.

2 – Spread bread slices with butter. Using a 4.5cm cutter, cut 3 rounds from each bread slice and arrange on a board. Top half the rounds with a little chicken mixture. Arrange remaining bread rounds, butter-sidedown, on top of the chicken mixture.

3 – Top with cucumber ribbons attached with toothpicks.

BEEF WELLINGTON BITES WITH SALSA VERDE

MAKES 32
PREP TIME 20 MINS
COOK 20 MINS + COOLING

  • 2 sheets frozen puff pastry,thawed
  • 30g butter
  • ½ onion, chopped
  • 2 cloves garlic, crushed
  • 250g button mushrooms,chopped
  • 3 tsp Worcestershire sauce
  • 2 x 150g beef sirloin steaks
  • 1 tbsp olive oil
  • 100g baby green beans
  • creme fraiche, to serve

SALSA VERDE

  • ½ bunch parsley, leaves picked, chopped
  • ½ bunch watercress, leaves picked, chopped
  • ¹⁄3 cup extra virgin olive oil
  • 6 cornichons
  • 2 tbsp white wine vinegar
  • 1 tbsp capers
  • grated zest 1 lemon

METHOD

1 – Preheat oven to 220°C. Grease and line 2 oven trays with baking paper.

2 – Using a 5.5cm cutter, cut rounds from pastry and arrange on trays. Prick with a fork. Place a sheet of baking paper on top of each tray, then place another tray on top (this will weigh down
pastry for a lovely crunchy base). Bake 10 mins. Remove extra trays. Bake 4 mins until golden.

SALSA VERDE

3 – In a small food processor, pulse all ingredients until finely chopped. Season.

4 – Meanwhile, in a frying pan, melt butter on medium. Saute onion and garlic 2-3 mins until tender. Add mushroom, saute, stirring, 5-6 mins until tender. Mix sauce through. Remove from pan. Allow to cool.

5 – Season steaks well with salt. Heat oil in same frying pan on high. Cook steaks 3 mins each side or until cooked to your liking. Remove from heat. Set aside, loosely covered with foil, to rest 5 mins. Thinly slice.

6 – In a saucepan of boiling salted water, blanch beans 2 mins. Drain, refresh under cold water. Thinly slice beans on an angle.

7 – Top puff pastry rounds with mushroom mixture and beef. Dollop with a little creme fraiche and serve topped with sliced beans and drizzled with a little salsa verde.

ETON MESS SCONES

MAKES 12
PREP TIME 15 MINS COOK 15 MINS**

  • 250g strawberries,sliced
  • 1 tbsp icing sugar,sifted
  • 2 cups self-raising flour
  • 30g butter, chopped
  • ½ cup buttermilk, plus a little extra, to brush
  • ½ cup water roughly crushed meringues, chopped pistachios, to serve

VANILLA ROSE CREAM

  • 300ml thickened cream
  • 1 tbsp icing sugar
  • 2 tsp vanilla bean paste
  • 1 tsp rosewater essence
  • pink food colouring

METHOD

1 – In a bowl, combine strawberries and icing sugar. Set aside 30 mins.

2 – Preheat oven to 220°C. Lightly grease an oven tray.

3 – Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.

4 – Make a well in centre of flour. Pour in combined buttermilk and water all at once. Using a butter knife, mix quickly to a soft, sticky dough. Don’t over-mix.

5 – Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 4.5cm cutter.

6 – Place close together on prepared tray. Brush with a little extra milk. Bake 15 mins or until scones sound hollow when tapped. Cool scones on a wire rack.

VANILLA ROSE CREAM

7 – In a large bowl, using an electric mixer, beat cream, icing sugar, vanilla and rosewater until soft peaks. Swirl a little pink food colouring through cream (don’t over-mix) and transfer to a piping bag fitted with a fluted nozzle.

8 – Split scones in half, top with sliced strawberries and vanilla rose cream. Sprinkle with crushed meringues and chopped pistachios to serve.

Comments are closed.

Latest

More