Read Online In The Royal Manner by Paul Burrell - Free Book Online
Authors: Paul Burrell
Tags: CKB011000
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butter
1 tbsp olive oil
1 large leek, trimmed and shredded
2 tbsp freshly chopped rosemary
75g/3oz fresh white breadcrumbs
Salt and ground black pepper
1 medium egg yolk
Fresh rosemary and blanched leek strips to garnish
FOR THE MINT SAUCE
A bunch of fresh mint
150 ml/¼ pt white wine vinegar
4 tbsp caster sugar
Preheat the oven to 180°C/350°F/Gas 4
1. If you haven't got a read-prepared crown, fold each prepared rack into a semicircle with the bones curving outwards. Press the two racks together and sew up each side using a trussing needle and fine string. Stand in a shallow roasting tin and push into a round crown shape.
2. Now make the stuffing. Melt the butter with the oil in a frying pan and gentry fry the leek, stirring, for 3 – 4 minutes until just softened. Place all the stuffing ingredients, except the garnish, in a bowl and mix in the cooked leeks. Stir to form a firm stuffing mixture and then pile in the centre of the crown. Pack down well, and cover the stuffing with foil.
3. Roast the crown for about 1 hour to 1 hour 15 minutes, removing the foil far the last 10 minutes of cooking, basting occasionally. Remove from the oven, cover completely with foil and stand for 15 minutes.
4. Meanwhile, wash and finely chop the mint. Place in a jug and add the vinegar and sugar. Stir until the sugar dissolves, and then set aside until ready to serve.
5. Drain the lamb and place on a large serving platter, and garnish with fresh rosemary. Tie leek strips around each bone if liked or cover with cutlet frills. Serve with the mint sauce and accompany with Herb Roast Potatoes (see page 53) and freshly cooked seasonal vegetables.
HERB ROAST POTATOES
Serves: 6
Preparation time: 15 minutes
Cooking time: approx. 1 hour 10 minutes
1.1 kg/2lb 4oz medium sized potatoes such as King Edward, Maris Piper or Romano Salt
1l tbsp plain flour
1l tsp dried mixed herbs
6 tbsp vegetable oil
2 tbsp freshly chopped parsley
Preheat the oven to 180°C /350° F /Gas 4
1. Peel the potatoes and cut in half. Place in a large saucepan and cover with water. Add a good pinch of salt and bring to a boil. Cook for 7 minutes. Drain well and return to the saucepan. Knock the cooked potatoes against side of the saucepan lo rough up the edges.
2. Toss in the flour, dried herbs and 2 tbsp oil until well coated. Place in a shallow roasting tin and spoon over the remaining oil. Cook the potatoes alongside the lamb for the last 45 minutes of cooking time, basting occasionally.
3. Once the lamb is cooked and drained, raise the oven temperature to 220° C/425° F/Gas 7, and return the potatoes to the oven for a further 10–15 minutes until golden and crisp. Drain the potatoes and serve sprinkled with chopped parsley.
DEEP-FILLED APPLE PIE
This most traditional of puddings is a particular favourite of the Royal Family. The pie is packed with sliced apples and has a hint of nutmeg, cinnamon and lemon. It is always served with Crème Anglaise or pouring cream.
Serves: 6 - 8
Preparation time: 30 minutes plus chilling
Cooking time: approx. 50 minutes
675g/1llb shortcrust pastry
900g/2lb cooking apples
Finely grated rind and juice of I large lemon
100g/4oz light brown sugar
2 tbsp plain flour
1 tsp ground cinnamon
l tsp ground nutmeg
50g/2oz sultanas
25g/1oz butter
1 small egg white, beaten
1 tbsp caster sugar
Preheat the oven to 190° C /375° F/Gas 5
1. Roll out two thirds of the pastry on a lightly floured surface and use to line a 23cm/9in round pie dish or tin. Chill for 30 minutes.
2. Meanwhile, peel, core and slice the apples thinly. Place in a bowl and toss in the lemon juice to prevent browning. Mix the brown sugar, flour, cinnamon and nutmeg.
3. Sprinkle a little of the sugar mixture over the bottom of the pastry, and toss the remaining mixture into the apples along with the sultanas and lemon rind. Pile into the pastry case and dot with the butter.
4. Roll out the remaining pastry to fit the top of the
1 tbsp olive oil
1 large leek, trimmed and shredded
2 tbsp freshly chopped rosemary
75g/3oz fresh white breadcrumbs
Salt and ground black pepper
1 medium egg yolk
Fresh rosemary and blanched leek strips to garnish
FOR THE MINT SAUCE
A bunch of fresh mint
150 ml/¼ pt white wine vinegar
4 tbsp caster sugar
Preheat the oven to 180°C/350°F/Gas 4
1. If you haven't got a read-prepared crown, fold each prepared rack into a semicircle with the bones curving outwards. Press the two racks together and sew up each side using a trussing needle and fine string. Stand in a shallow roasting tin and push into a round crown shape.
2. Now make the stuffing. Melt the butter with the oil in a frying pan and gentry fry the leek, stirring, for 3 – 4 minutes until just softened. Place all the stuffing ingredients, except the garnish, in a bowl and mix in the cooked leeks. Stir to form a firm stuffing mixture and then pile in the centre of the crown. Pack down well, and cover the stuffing with foil.
3. Roast the crown for about 1 hour to 1 hour 15 minutes, removing the foil far the last 10 minutes of cooking, basting occasionally. Remove from the oven, cover completely with foil and stand for 15 minutes.
4. Meanwhile, wash and finely chop the mint. Place in a jug and add the vinegar and sugar. Stir until the sugar dissolves, and then set aside until ready to serve.
5. Drain the lamb and place on a large serving platter, and garnish with fresh rosemary. Tie leek strips around each bone if liked or cover with cutlet frills. Serve with the mint sauce and accompany with Herb Roast Potatoes (see page 53) and freshly cooked seasonal vegetables.
HERB ROAST POTATOES
Serves: 6
Preparation time: 15 minutes
Cooking time: approx. 1 hour 10 minutes
1.1 kg/2lb 4oz medium sized potatoes such as King Edward, Maris Piper or Romano Salt
1l tbsp plain flour
1l tsp dried mixed herbs
6 tbsp vegetable oil
2 tbsp freshly chopped parsley
Preheat the oven to 180°C /350° F /Gas 4
1. Peel the potatoes and cut in half. Place in a large saucepan and cover with water. Add a good pinch of salt and bring to a boil. Cook for 7 minutes. Drain well and return to the saucepan. Knock the cooked potatoes against side of the saucepan lo rough up the edges.
2. Toss in the flour, dried herbs and 2 tbsp oil until well coated. Place in a shallow roasting tin and spoon over the remaining oil. Cook the potatoes alongside the lamb for the last 45 minutes of cooking time, basting occasionally.
3. Once the lamb is cooked and drained, raise the oven temperature to 220° C/425° F/Gas 7, and return the potatoes to the oven for a further 10–15 minutes until golden and crisp. Drain the potatoes and serve sprinkled with chopped parsley.
DEEP-FILLED APPLE PIE
This most traditional of puddings is a particular favourite of the Royal Family. The pie is packed with sliced apples and has a hint of nutmeg, cinnamon and lemon. It is always served with Crème Anglaise or pouring cream.
Serves: 6 - 8
Preparation time: 30 minutes plus chilling
Cooking time: approx. 50 minutes
675g/1llb shortcrust pastry
900g/2lb cooking apples
Finely grated rind and juice of I large lemon
100g/4oz light brown sugar
2 tbsp plain flour
1 tsp ground cinnamon
l tsp ground nutmeg
50g/2oz sultanas
25g/1oz butter
1 small egg white, beaten
1 tbsp caster sugar
Preheat the oven to 190° C /375° F/Gas 5
1. Roll out two thirds of the pastry on a lightly floured surface and use to line a 23cm/9in round pie dish or tin. Chill for 30 minutes.
2. Meanwhile, peel, core and slice the apples thinly. Place in a bowl and toss in the lemon juice to prevent browning. Mix the brown sugar, flour, cinnamon and nutmeg.
3. Sprinkle a little of the sugar mixture over the bottom of the pastry, and toss the remaining mixture into the apples along with the sultanas and lemon rind. Pile into the pastry case and dot with the butter.
4. Roll out the remaining pastry to fit the top of the
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