Royal Wedding Banquet

Royal wedding inspired banquet

Fennel and grapefruit salad with pan fried snapper
(serves 4)

• 4 snapper fillets
• 3 bulbs of fennel finely sliced using a mandolin
• 1 red apple
• 2 celery sticks finely sliced using a mandolin
• 3 grapefruits segmented
• 2 tsp capers roughly chopped
• 25g butter cut into cubes
• 1 lemon
• 1 bunch chives finely chopped

1. Finely slice the fennel and celery sticks on the angle and place into a mixing bowl. Core then quarter the apple. Slice into thin pieces then slice again into thin matchstick size pieces. Add to the bowl.
2. Slice the top and bottom off the grapefruit. Using a knife carefully remove the skin and the pith. Carefully slice into the grapefruit removing the individual segments and place them into a small bowl. Squeeze the rest of the grapefruit juice into a thick bottomed pan.
3. Gently heat the grapefruit juice in a pan and allow to reduce by half, this should take about 8-10 minutes, once reduced add the cold butter slowly and whisk into the sauce then removed from the heat.
4. Mix the capers into the salad and toss everything together. Once the sauce has cooled drizzle a little over the top of the salad and season with a little salt and pepper.
5. Season the skin of the fish then pan fry in a non stick pan with a little olive oil skin side down. Fry for 3 minutes each side then squeeze fresh lemon juice over the top and removed for the heat.
6. Add the chopped chives to the salad and give it one final toss. Arrange a neat portion in the middle of the plate. Place the fish on top with a couple of grapefruit segments around the salad. Finally spoon a little grapefruit reduction over the top of the fish and salad.

Eye fillet, horseradish mash with wild mushroom and whisky sauce (serves 4)

• 1 whole eye fillet (800g)
• 5 desiree potatoes
• 2-3 tsp horseradish cream
• 100g shiitake mushrooms
• 200g oyster mushrooms
• 1 small bag spinach
• 250 ml double cream
• 1 garlic clove finely chopped
• 1 white onion finely diced
• 1 shot whisky
• 1 bunch fresh thyme

1. Preheat the oven to 200’c
2. Peel the potatoes and slice into small pieces. Cook in a pan of salted water for 20 minutes. Once cooked, drain well then return back to the pan. Mash with a potato masher until smooth then add a teaspoon of butter and the horseradish cream. Adjust the seasoning then cover with a piece of cling film and leave to one side
3. Finely chop half the fresh thyme. Season the eye fillet ith salt and pepper, then roll the fillet over the thyme, pushing the herbs onto the meat.
4. Pan fry in a hot pan with a little olive oil sealing the fillet on all sides for 2 minutes. Remove from the pan but don’t wash the pan. Place the fillet on a large strip of tin foil, wrap the fillet then place onto an oven tray. Roast in the oven for 25 minutes or 15 minutes per 500g of fillet.
5. Once cooked rest for 15 minutes before slicing.
6. Using the same pan you used for the beef, fry the onion and garlic in a little olive oil. After 2 minutes add the chopped mushrooms along with a little more olive oil. Once the mushrooms are soft move them to the front of the pan placing corner of the pan directly over the heat.
7. Once the pan is screaming hot carefully add the whisky and quickly shake the pan, if you have a gas stove be careful as the whisky will ignite. Reduce the liquid by 2/3 burning off the alcohol, then add the rest of the fresh thyme and season well.
8. Add the cream then bring the sauce to the boil then simmer for 3-4 minutes and remove from the heat.
9. Wilt some spinach in a pan seasoning with some salt and pepper and olive oil.
10. To plate the dish, place a portion of mash potato in the middle of the plate and top with the spinach.
11. Slice the beef on the angle and carefully arrange 3-4 slices on top of the spinach. Top with the whisky and mushroom sauce and serve.

Royal Elderflower cupcakes

• 225g unsalted butter softened
• 225g caster sugar
• 225g self raising flour
• 1 tsp baking powder
• 4 free range whole eggs
• 1 tsp vanilla essence
• 1/2 jar raspberry jam

Elderflower buttercream
• 300g unsalted butter softened
• 350g icing sugar
• 3 tbs elderflower cordial
• Piping bag

1. Preheat the oven to 180’c and line two cupcake trays with cupcake cases.
2. Cream the butter and caster sugar together until pale and light, if you have a hand held mixer this will save you a bit of time.
3. Slowly add the beaten eggs incorporating each one into the mix as you do this. Add the vanilla extract and beat again.
4. Sift the flour and the baking powder into the mix and fold in until you have a smooth mixture.
5. Divide a little of the mixture evenly between each cupcake, using two spoons as you do this. Spoon just under a teaspoon of raspberry jam in the middle of each case then top with the sponge mix. Remember the cupcakes will rise so don’t over fill.
6. Bake in the oven for about 15 minutes, before removing place a small skewer into one of the cakes ensuring it comes out clean.
7. Transfer the cupcakes to a wire rack and allow to cool.
8. To make the butter cream beat the butter in a mixing bowl then add the icing sugar. Add the elderflower cordial and beat again.
9. Spoon the butter cream into a piping bag and pipe large swirls onto each cup cake.