Posh nosh

Treat your guests to a right royal time with this fun, mod­ern take on a prop­erly Bri­tish theme.

Ideas Entertainment - - Contents -

Treat your guests to a right royal time with this Bri­tish theme.

Let the Queen of Eng­land’s pet­ti­coat hang out a lit­tle at this fun lunch! Mix tra­di­tional Bri­tish el­e­ments with street graf­fiti to cre­ate a ‘vin­tage punk’ look. This theme is very ver­sa­tile and lends it­self to any colour scheme, in­clud­ing red and dark blue, splashes of shock­ing pink, an­tique beige and touches of gold. And, of course, the pas­tels of an English rose gar­den. Dec­o­rate the walls with sheet mu­sic and add a few ‘royal’ il­lus­tra­tions or pho­tos. Use fine china, crys­tal glasses, roses from the gar­den, a Union Jack and a chan­de­lier. And don’t for­get to add a touch of Vivi­enne West­wood!

Choos­ing the menu

In­stead of a tra­di­tional three-course meal, pre­pare a se­lec­tion of Bri­tish favourites and serve them through­out the evening. Don’t for­get to have plenty of beer on hand or, for those who don’t drink, you could serve a pot of tea. Play mu­sic by Bri­tish bands like The Bea­tles and The Rolling Stones or more mod­ern favourites from bands like Cold­play. Copy our ‘Keep calm and eat fish & chips’ sign on page 99 onto pa­per to go with the fish in beer bat­ter, or copy it onto card­board to use as coast­ers.

Ed­i­ble Union Jacks

Bake your own flag bis­cuits or ask a spe­cial­ity bak­ery to bake them for you. If you make the bis­cuits your­self, cut the dough for each bis­cuit a lit­tle big­ger than the flag de­sign. Also, use a straw to make two lit­tle holes in the top of each bis­cuit so you can thread a piece of cord

Set the scene

through when the bis­cuits are fin­ished. Use the flag tem­plate on page 99 and ask a spe­cial­ity bak­ery to print it for you us­ing ed­i­ble pa­per and ink. Smear a thin layer of stiff ic­ing over the bis­cuit and stick the flag on top. Dec­o­rate fur­ther with ic­ing, if you pre­fer.

Ed­i­ble in­vi­ta­tions

De­sign an in­vi­ta­tion on your com­puter and ask a spe­cial­ity bak­ery to print it for you us­ing ed­i­ble pa­per and ink. Stick the in­vi­ta­tions onto bis­cuits us­ing ic­ing, as for the Union Jack bis­cuits.

Ta­ble run­ner

Take pho­tos of flo­ral plates, print them out and use them with vin­tage-style pa­per and graf­fiti el­e­ments to cre­ate a col­lage ef­fect. When you are happy with the look of your ta­ble run­ner, use a small ma­chine stitch to sew the el­e­ments to­gether.

Fish in beer bat­ter with tan­doori spiced chips

Serves: 8-10 Prepa­ra­tion time: 20 min­utes Cook­ing time: 35 min­utes

6 pota­toes, peeled and cut into chips

1 large hake fil­let or 4 steaks, cut into


sun­flower oil, for deep-fry­ing

cake flour, for dust­ing

330ml (180g) cake flour

5ml bi­car­bon­ate of soda

330ml beer

10ml lemon juice

tan­doori spice, to sprin­kle

lemon slices, to serve

tar­tar sauce, to serve

1 Heat the oil in a deep-fryer to 160oc and fry the pota­toes for three to four min­utes. Re­move, drain and set aside. 2 Make sure the pieces of fish are dry, then dust them with flour. Shake off the ex­cess and set aside. 3 To make the bat­ter, put the flour and bi­car­bon­ate of soda into a large bowl. Sea­son to taste. Add the beer grad­u­ally. You may not need to add all the beer; the bat­ter needs to have a thick, coat­ing con­sis­tency. Whisk un­til it is smooth and there are no lumps. Add the lemon juice. Mix thor­oughly again. 4 Heat the oil and then dip a piece of fish into the bat­ter. Fry in the oil un­til golden and cooked through. Fry a few pieces at a time. Place on a bak­ing tray and keep warm in the oven while you cook the re­main­ing fish. 5 Once the fish is cooked, in­crease the heat of the oil and re­turn the chips. Fry un­til crisp. Drain and sprin­kle with salt and tan­doori spice and driz­zle with lemon juice. Serve hot, with lemon slices and tar­tar sauce on the side.

Pork pies

Serves: 8-10 Prepa­ra­tion time: 30 min­utes, plus re­frig­er­a­tion time Bak­ing time: 30-35 min­utes Oven tem­per­a­ture: 190oc


500g white bread flour

110ml (100g) lard (or pork sch­maltz)

110ml (100g) but­ter

2 large eggs, whisked


300g pork bangers

250g pork mince

40ml finely chopped pars­ley

10ml hot English mus­tard

3ml finely grated lemon rind

0,5ml ground all­spice

1 egg yolk whisked with 15ml wa­ter,

to glaze

1 PAS­TRY Sift the flour to­gether with 3ml salt. Melt the lard and but­ter in a saucepan along with 170ml wa­ter. Re­move from the heat and add to the flour. Stir in with a knife. Add the whisked egg. Knead un­til smooth. The dough will be quite sticky. Wrap it in plas­tic wrap and re­frig­er­ate it for 30 min­utes. 2 FILL­ING Squeeze the sausage meat out of the cas­ings. Mix with the re­main­ing in­gre­di­ents. Sea­son to taste. 3 Grease and line the tins. Us­ing a floured rolling pin, roll out the pas­try onto a sur­face dusted well with flour. Cut cir­cles big enough to line the pie tins or muf­fin tins that you will be us­ing. Cut out a smaller cir­cle for each one; these will form the lids of the pies. 4 Spoon the fill­ing into each one. Put the lids on top and pinch the sides to­gether. Make a hole in the cen­tre of the lid of each one with a ke­bab stick. Brush with the egg glaze. Cut a lit­tle crown shape out of the re­main­ing pas­try and stick it to the top of the pie around the hole. Brush with the glaze, then re­frig­er­ate for 30 min­utes. 5 Bake in a pre­heated oven for 10 min­utes, then re­move from the oven, brush with an­other layer of glaze and bake for a fur­ther 20-25 min­utes, un­til the pas­try is cooked and golden.

Roast beef sand­wiches

Serves: 8-10 Prepa­ra­tion time: 10 min­utes, plus cool­ing time

Cook­ing time: 40 min­utes Oven tem­per­a­ture: 240oc

600g beef top­side

2 red onions, cut into wedges

bunch of fresh thyme

olive oil

about 50ml hot English mus­tard

80ml good-qual­ity may­on­naise

50ml crème fraîche, or sour cream

10-20ml horse­rad­ish sauce

French loaf or other bread

mi­cro salad leaves, to gar­nish

1 Make sure the beef is at room tem­per­a­ture. Put the onion wedges and thyme into a roast­ing tray and driz­zle with olive oil. Rub the meat with the mus­tard and driz­zle with oil. Sea­son with a lit­tle salt and place the meat on top of the onions. 2 Place in the pre­heated oven. Turn the heat down to 200oc and cook for ap­prox­i­mately 35-40 min­utes for medium-rare meat. Re­move from the oven and set aside to rest for 20 min­utes. Cut into thin slices. 3 Mix the may­on­naise, crème fraîche and horse­rad­ish to­gether. Cut the bread into slices and spread a dol­lop of the may­on­naise mix­ture on each one. Top with slices of the beef and some of the roasted onions and gar­nish with mi­cro salad leaves.

Ched­dar cheese cro­quettes with pea and water­cress salad

Serves: 8-10 Prepa­ra­tion time: 45 min­utes, plus re­frig­er­a­tion time Cook­ing time: 25 min­utes

450ml milk

few slices of car­rot and onion

1 bay leaf

sprig of thyme

4 pars­ley stalks

110g (120ml) but­ter

110g (200ml) cake flour

2 large egg yolks

225g grated ma­ture Ched­dar

sea­soned cake flour

1 large egg, beaten

dried bread­crumbs

sun­flower oil, for deep-fry­ing


small hand­ful each of peas, snow peas,

water­cress and red onion

vinai­grette dress­ing, to serve

1 Heat the milk in a saucepan with the car­rot, onion and herbs. Sim­mer gen­tly for four min­utes, turn off the heat and leave to in­fuse for about 10 min­utes. 2 Strain the milk and set aside. Melt the but­ter in a saucepan and add the flour. Cook over a low heat for two min­utes, stir­ring oc­ca­sion­ally. 3 Add the milk grad­u­ally, whisk­ing to pre­vent lumps. It will be quite thick.

4 Re­move from the heat and leave to cool slightly. Stir in the egg yolks and cheese. Sea­son to taste. Leave to cool. 5 Roll the mix­ture into small balls and dip them into the sea­soned flour, then in the beaten egg and fi­nally in the bread­crumbs. Chill un­til firm but bring back to room tem­per­a­ture be­fore cook­ing oth­er­wise they may burst. 6 Just be­fore serv­ing, deep-fry the cro­quettes at 160oc. Re­move from the oil just as they pop, or all the fill­ing will spill out of the crumb coat­ing. Drain on kitchen pa­per and serve hot with salad. 7 SALAD Cook and cool the peas then mix them with the halved snow peas, water­cress and finely chopped red onion. Driz­zle with vinai­grette dress­ing.

Ap­ple and vanilla queen of pud­dings

Serves: 8-10 Prepa­ra­tion time: 15 min­utes Bak­ing time: 20-25 min­utes Oven tem­per­a­ture: 180oc

250ml milk

250ml cream

4 large eggs, sep­a­rated

230ml (200g) cas­tor sugar

10ml vanilla essence

5ml grated lemon zest

2ml ground cin­na­mon

750ml (150g) sponge cake crumbs

½ can of pie ap­ples, drained and


50ml rasp­berry jam

1 Heat the milk and cream to­gether in a saucepan. Beat to­gether the egg yolks and 60g of the sugar. Pour the warm milk over this mix­ture and stir well, then add the vanilla essence, lemon zest and ground cin­na­mon. 2 Lightly grease oven­proof teacups, ramekins or one large dish. Put the cake crumbs into the dishes and top with the ap­ple pieces. Pour the milk mix­ture over and set aside for 20 min­utes. 3 Bake the pud­ding in a pre­heated oven for 15-20 min­utes, or un­til just set. Re­move from the oven and top with a layer of jam.

4 Whisk the egg whites un­til stiff peaks form then add the re­main­ing cas­tor sugar a lit­tle at a time. Beat well to form a smooth and shiny meringue. Put into a pip­ing bag and pipe small peaks all over the top of the pud­ding. Re­turn to the oven and bake un­til golden. De­coupage a stool You will need

vin­tage pho­tos and il­lus­tra­tions that fit

your theme (find them on the in­ter­net,

down­load, en­large ac­cord­ing to the size

of your sur­face area and print out)

old stool with a wooden seat or

wooden back


spray paint or paint in a colour that

matches your party theme

fine sand­pa­per

modge podge

de­coupage var­nish



To make

1 Place the stool on a drop­sheet and use sand­pa­per to re­move any old var­nish or paint lay­ers. 2 Paint or spray paint the stool in a colour that matches the colour scheme for your party. 3 Cut out your de­sign in the cor­rect size, ac­cord­ing to the size of the sur­face you are work­ing on.

4 Paint modge podge over the back of your pic­ture and stick it onto the seat and the back­rest of the chair. Paint an­other layer of modge podge over the top of the de­sign. Leave to dry then ap­ply modge podge three more times, leav­ing each coat to dry prop­erly be­fore ap­ply­ing the next. When the modge podge is com­pletely dry, seal the chair by paint­ing on a coat of de­coupage var­nish.

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