It is an afternoon tea fit for a King.
Pupils from schools around Scotland have created dishes to celebrate the coronation of King Charles – which will now be served at the beloved stately home he saved for the nation.
It is hoped the culinary creations could become as popular as ‘Poulet Reine Elizabeth’ which was first produced for the crowning of the late Queen – and is now better known as Coronation Chicken.
The royal menu, which is to be served in at Dumfries House in Ayrshire, features Galloway Heather Honey Beef Sandwiches made by students from Dalbeattie.
A Little Seeds Lemon Cake made by pupils from Saltcoats brings a sweet touch alongside a King’s Coulis created by pupils from Easterhouse.
Pupils from schools around Scotland have created dishes to celebrate the coronation of King Charles – which will now be served at the beloved stately home he saved for the nation. At the top is The King’s Coulis, in the middle is Little Seeds Crown Cakes, and on the bottom is Busy BBQ Bee-f Open Sandwich
Pictured is the Little Seeds Crown Cakes created by St Matthews Academy
The idea was cooked up by The Prince’s Foundation’s Food For the Future programme, which was created by the new King himself.
The modern dishes will be served at the tea dance at Dumfries House on the weekend of the Coronation to celebrate the historical and momentous event.
Executive Chef at Dumfries House Tom Scoble judged the entrants and selected the three winners.
He said the kitchen may even consider making them a permanent feature on the menu.
Aspiring baker Joey Munn, 14, a pupils from St Matthew’s in Saltcoats, was part of the group who made the lemon flavoured cake topped with rhubarb.
It is hoped the culinary creations could become as popular as ‘Poulet Reine Elizabeth’ which was first produced for the crowning of the late Queen – and is now better known as Coronation Chicken
The royal menu, which is to be served in at Dumfries House in Ayrshire, features Galloway Heather Honey Beef Sandwiches made by students from Dalbeattie
He said: ‘The rhubarb was chosen because it is a seasonal fruit, the lemon flavour is to represent fresh beginnings and the seeds are to represent sustainability, which we learned about on the programme.’
Catriona Donaldson, food, farming and horticulture tutor for The Prince’s Foundation said: ‘It’s also been lovely to connect the learning to a momentous time for our charity founder His Majesty King Charles III.
‘Ingredients included are inspired by actions His Majesty has taken over the years such as championing the importance of bees in biodiversity, which led to the inclusion of honey.
‘We hope perhaps the recipes might find their way to His Majesty to try at some point in the future.’
The Big Lunch on the weekend of the King’s Coronation will see millions across the nation celebration.
The modern dishes will be served at the tea dance at Dumfries House on the weekend of the Coronation to celebrate the historical and momentous event
In 2022, 17.2 million people took part in The Big Jubilee Lunch, as part of the official celebrations for our late Queen’s Platinum Jubilee.
Miss Donaldson said: ‘We would love to see the dishes tried out by organisations and individuals taking part in The Big Lunch and perhaps they could tag @princesfoundation as we would love to see them on tables across the land.
‘Beyond the Coronation it would be fantastic to see them become a staple item in much the same way as the Coronation Chicken created for our late Queen Elizabeth’s coronation has become.’
Seventy years ago the recipe ‘Poulet Reine Elizabeth’, now known as Coronation Chicken, was created by Le Cordon Bleu London to be served at the Coronation Luncheon.
It was one of the most significant moments of Le Cordon Bleu London, one of the oldest cookery schools in the UK and world renowned for the best education in culinary and used as benchmark for excellence in the industry right back in the 16th century.
The King’s Coulis
By Lochend Community High School
1 x stalk rhubarb
1 x lemon (juice & zest)
2 tbsp water
1 tbsp sugar
75g caster sugar
3 x free range medium eggs
75g self raising flour
1.25ml baking powder
150ml double cream
15ml icing sugar
15ml coulis sauce
Strawberries for decoration
Makes 7/8 sandwiched sponges
Wash & hull the strawberries, cut each into quarters. Wash and slice the rhubarb. Zest and juice the lemon. Put all fruit, lemon zest and juice into a pot with 2 tbsp of water and 1 tbsp of sugar. Bring mixture to the boil and reduce to a simmer. Simmer until all fruit has softened and liquid is reduced. Remove from heat and allow to cool.. Using the back of a spatula, mash down some of the larger pieces of fruit, do not blend.
Preheat the oven 200 °C / Gas No. 6. Crack 3 eggs into a bowl with the caster sugar. Whisk the eggs and sugar together until the mixture is light and fluffy. Double sieve the flour (firstly onto a plate then secondly into the bowl). Use a metal table spoon to carefully fold in the flour. Add 1 tbsp of the coulis to the mixture, fold through to create a marble effect. Pour the mixture into a Swiss roll tin (greased and lined). Ensure the mixture is evenly distributed. Bake for 10-12mins until golden brown. Turn it out onto the sugared paper, trim off the edges. Lay onto a clean sheet of greaseproof paper to cool.
Whisk the double cream to soft peaks. Fold in 15ml of sieved icing sugar. Fold in 15ml of coulis. Put mixture into a piping bag and chill until required
The sponge is divided into 14/16 (depending of thickness). Dip the inside of the sponge into the coulis to apply an even layer, to both top and bottom sponge. Pipe 3 x cream rosettes onto one layer of sponge, sandwich the top. Pipe one rosette on top of each sponge, sprinkle with lemon zest and decorate with sliced strawberries.
Little Seeds Crown Cakes
By St Matthews Academy
250g rhubarb, roughly chopped (or use chopped frozen rhubarb)
100g caster or granulated sugar
1 lemon, zested
½ tsp vanilla bean paste or extract drop of red food colouring gel (optional )
175g butter, softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour 2 lemons, zested plus 1 tbsp juiced for icing
2 tbsp poppy seeds
125g pot natural yoghurt
200g icing sugar
3 tbsp lemon juice (from the lemons used for the cake)
Makes 12 mini bundt cakes or 8 cupcakes
Tip the rhubarb, sugar, lemon zest and vanilla bean paste into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
Heat oven to 180C/160C fan/gas 4. Grease a mini bundt cake tray well. In a bowl, beat the butter and sugar until fluffy. Zest four lemons. Juice two of the lemons and set aside for the icing. Add the flour, eggs, poppy seeds, yoghurt and lemon zest to the butter and sugar mixture, and beat until combined. Spoon into the mini bundt tray and smooth over the top. Bake for 15-20 mins. Cool in the tin for a few minutes before turning out. Leave to cool on a wire rack.
Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing.
Spoon the rhubarb compote into the centre of each cake. Drizzle over the lemon icing. Garnish with herb leaves of your choice (thyme or lemon thyme works perfectly).
Busy BBQ Bee-f Open Sandwich
By Dalbeattie High School
Locally sourced Beef Filling
1 native or Rare Breed beef brisket 5lbs/2.26kg
2 teaspoons of garlic powder
2 teaspoons of chilli powder
2 teaspoons of salt
1/2 teaspoon of black pepper
1/2 cup of ketchup
1/2 cup of molasses
4 tablespoons of Scottish blossom honey
2 tablespoons each of brown sugar, Worcester sauce and English mustard
1 teaspoon of garlic powder
1/3 cup of apply cider vinegar
2 tablespoons of cold water
1 tablespoon of corn starch
1-2 sourdough loaves
Makes 48 small servings
Lightly grease a slow cooker or warm your oven to 150 degrees. Whisk together sauce ingredients in a small bowl, apart from the cold water and corn starch and set aside. Stir together the beef seasonings and rub all over the brisket . Place brisket into a slow cooker or a greased oven proof casserole dish. Pour the sauce over the brisket, cover and cook on low for 10 hours. Remove the beef from the pan and set aside. Pour the remaining liquid into a large sauce pan. Bring to a boil over a medium heat. Stir the corn-starch into cold water in a glass until dissolved then pour into the sauce pan. Reduce the heat to medium low and whisk until the sauce is thickened. Remove from the heat. Slice the sour dough loaf and butter generously.
Shred the slightly cooled beef using two forks and add to the sauce which should still be warm. Stir to combine. Take a spoonful of the beef mix and serve on a slice of buttered bread adding more beef if required depending on the side of the slices. You could serve this as small canape style bites or leave to cool and serve as a traditional sandwich.
Source: | This article originally belongs to Dailymail.co.uk
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