Photos courtesy of Love British Food
As Her Royal Highness The Duchess of Cornwall’s competition inviting schools to create a special menu for The Queen approaches its grand finale at Buckingham Palace in June, four Scottish schools went to the Palace of Holyroodhouse today to show The Duchess their entries.
‘Cook for The Queen’ is the idea of The Duchess of Cornwall (The Duchess of Rothesay as she is known in Scotland) and is her special tribute to The Queen for the Diamond Jubilee. As part of British Food Fortnight, the national celebration of food that The Duchess supports, schools across the country have been invited to create a special menu for The Queen featuring recipes that celebrate the best of British. The top four winning schools will be invited to Buckingham Palace in June to see their recipes prepared by the famous Royal Chef and will help serve them at a special reception attended by The Queen and The Duchess of Cornwall.
Brae High School from Shetland, Pencaitland Primary School from East Lothian, Cardross Primary School from Dunbartonshire and Canongate Primary School from St Andrews were selected to come to Holyroodhouse to show The Duchess of Cornwall their entries. The children have all done an enormous amount of work researching local foods and Royal recipes and have come up with some very special dishes for The Queen such as Princess Bannocks, Regal Oatcakes, Lord Pinwheels, Lady Tartlets, Jubilee Crab and Diamond Salmon.
Her Royal Highness joined children and teachers from the four schools in the Morning Drawing Room of Holyroodhouse to see the work they have done on their entries. She then accompanied the children into the Palace kitchens to see their recipes being turned into canapés by the royal chefs, to be served at a lunchtime reception that The Prince and The Duchess then hosted for members of the Armed Forces. To complete their royal experience, the children then attended a Military Parade.
Fancy making something that might be fit for a Queen? These Jubilee Crab Cakes from Brae Hill School in Shetland were among the canapés served today.
Jubilee Crab Cakes from Brae Hill School, Brae, Shetland
200 grams cooked crab meat
a handful of fresh coriander leaves
juice of half a lime
pinch of sugar
small piece of de-seeded red chilli
salt and freshly ground black pepper
1 egg, lightly beaten
2 tablespoons sunflower oil, for frying
Place all ingredients in the food processor and blend. Season with salt and freshly ground black pepper and mix again. Add the egg, a bit at a time, pulsing after each addition until you get a smooth paste. (You may not need all the egg.)
Using floured hands, roll teaspoons of the mixture into balls and flatten slightly. Chill for about 20 minutes.
Heat the sunflower oil in a frying pan until hot. Fry the crab cakes for a couple of minutes on each side until golden. Drain on kitchen paper and serve in a bowl lined with lettuce leaves. As an alternative, each crab cake could be nestled in a lettuce leaf and served individually.
Serve with a rapeseed and coriander dipping sauce.
Entries for ‘Cook for the Queen’ closed on Monday 30th April and judging is now underway led by Mark Flanagan, Head Chef at Buckingham Palace. The 16 finalists will be announced week commencing 14 May. For further information about Cook for The Queen, see www.lovebritishfood.co.uk.