Recipes for Royals: An Unofficial Cookbook for Fans of the Crown—75 Regal Recipes

By Dahlia Clearwater

Delicious dishes inspired by Netflix’s award-winning hit The Crown.
 
Anglophiles, royalists, and binge watchers rejoice! Recipes for Royals is the culinary companion fans of The Crown have been clamoring for since the gripping historical drama first graced their television screens. Immerse yourself in the intrigue, history, and splendor of The Crown with foods inspired by the show and the real-life royals themselves. Now, you can enjoy the seasonal favorites, perfectly prepared wild game, and decadent chocolate desserts that have delighted Queen Elizabeth’s family for decades.
 
Discover 75 delectable recipes in the traditions of Buckingham Palace, Downing Street, and Commonwealth countries far and wide, including:
 

• One Night in Kenya Soup
• The Iron Lady’s Kedgeree
• Mushroom Risotto Fit for a Prince
• Life-Changing Orange Duck
• The Queen’s Chocolate Perfection Pie
• Ménage à Trois Mousse
• Will’s Favorite Chocolate Biscuit Cake

 
With effortless recipes and interesting tidbits from inside the monarchy, Recipes for Royals is more than just a mouthwatering cookbook—it’s a regal keepsake.
 

• Language: English
• Publisher: Skyhorse
• Release date: Feb 15, 2022
• ISBN: 9781510770829

Book preview

This book is not authorized or sponsored by Netflix or any other person or entity owning or controlling rights in The Crown name, trademark, or copyrights.

Copyright © 2022 by Hollan Publishing

All rights reserved. No part of this publication may be reproduced or stored in a retrieval system or transmitted in any form or by any means, whether electronic, mechanical photocopying, recording or other kind, without the prior permission in writing of the owners. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or [e-mail].

Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

Visit our website at www.skyhorsepublishing.com.

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

Design by Joanna Williams

Photos used by permission of Shutterstock.com

Print ISBN: 978-1-5107-6870-3

eBook ISBN: 978-1-5107-7082-9

Printed in China

CONTENTS

Dine with Royalty

LIGHTER FARE

Winston’s Potato-Leek Soup

London Pea Soup

Castle-Worthy Cullen Skink

Dazzling Cabbage and White Bean Soup

One Night in Kenya Soup

Coronation Salad.

Summery Avocado Lobster Salad

Simple Greek Salad

Roast Veggie Salad with Stilton

Mustique’s Lemony Shrimp Zoodles

Crab Imperial

Dramatically Seared Scallops

The King’s Bacon-Filled Quiche Lorraine

Cornish Pasties

Spanakopita Triangles

Beans on Buttered Toast

Comforting Welsh Rarebit

AFTERNOON TEA

Classic English Tea Sandwiches

Apple Rosettes

Smoked Salmon Canapés

Fig and Goat Cheese Crostini

No-Cook Avocado Chicken Salad

Strawberry Champagne Jellies

High-Road Scones

Seasonal Strawberry Jam Pennies

Plain Shortbread Cookies

Uncontroversial Madeleines

Traditional Welsh Cakes

Box of Chocolate Truffles

Will’s Favorite Chocolate Biscuit Cake

Queen Victoria Sponge Cakes

FAMILY DINNERS

Favorite Toad in the Hole with Gravy

The Iron Lady’s Kedgeree

Crown Cassoulet

The Queen’s Gaelic Steak

Wilson’s Chateaubriand

Venison Shepherd’s Pie

Beer-Braised Lamb Stew

Authentic Australian Meat Pie

Wild Pheasant in White Wine Sauce

Windsor Christmas Turkey

Engagement Roast Chicken

Roast Duck with Rum-Soaked Raisins

Highgrove-Style Roast Salmon

Her Majesty’s Dover Sole

Little Royals’ Pizza

Kate’s Chicken Curry

Philip’s Black Truffle Pasta

Mushroom Risotto Fit for a Prince

LOVELY DESSERTS

Not-Too-Sticky Toffee Pudding

Eden’s Raspberry Eton Mess

Raspberries-and-Cream Cranachan

Belgian Chocolate Mousse

Ménage à Trois Mousse Cake

Bright Berries and Cream Cake

The Palace’s Chocolate Perfection Pie

The Christmas Yule Log

Sandringham-Style Bread Pudding

Princess Pavlova

Inspiring Lemon Cake

Sweet Mango Layer Cake

Parisian Lovers’ Tarte Tatin

St. George’s Angel Food Cake.

Artful Fruit-Topped Napoleon

INSPIRED COCKTAILS

Irish Coffee

Earl Grey Cocktail

Bitter Not-Quite-Queen

Dirty Shirley Temple

Derby-Worthy Mint Julep

Crush Royale

Night and Day

Eeyore’s Requiem

The Original Old-Fashioned

Moonwalk

The Queen’s Dubonnet Cocktail

Conversion Charts

Index

DINE WITH ROYALTY

With stunning detail and dramatic plot lines, The Crown welcomed viewers into a world previously known only to the most dedicated Anglophiles. That world included the ceremony of state dinners and finery tended to by a full staff, of course. But it also contained a family—one who hunts and barbecues and enjoys drinks in front of the television.

Storylines may have been embellished, but the culinary habits of real-life royals have been well established by guests, chefs, and princes alike. When not entertaining, Palace inhabitants eat with the seasons and refuse to waste food. (Queen Elizabeth herself sent gently squeezed slices of lemon back to the kitchen to be reused.) Their menus are light on portions, full of healthy ingredients, and rich in wild game freshly stalked on their own land, often by them.

What more could you want in a cookbook? Perhaps the indulgent dishes Prince Philip was known to sneak from the kitchen staff—especially those that used garlic, which the Queen doesn’t eat. And, of course, you’ll need plenty of chocolate to appease Her Majesty’s sweet tooth (a trait she passed down to her grandsons).

In Recipes for Royals, you’ll find more than a binge-watching companion. You’ll find mouthwatering recipes inspired by the incredible lives of real royals, from jam-topped scones and venison-filled pies to the Queen’s own favorite sweets and cocktails. You’ll also find plenty of garlic. The Sovereign might have the final say in many matters, but your seasoning decisions are your own. However you choose to wield them, enjoy!

CHAPTER 1

LIGHTER FARE

Winston’s Potato-Leek Soup

Winston Churchill was never one to miss a good meal, even if he needed to have his yearly physical while eating it. Running a government at the age of seventy-seven is hungry work, after all. Soup was a particular favorite of the two-time prime minister. This recipe offers just enough cream for his taste (not too much) and is a perfect way to warm up on cool English evenings.

Serves 8

6 large russet potatoes

4 large leeks

3 large stalks celery

8 cups chicken stock

1 bay leaf

1½ teaspoons finely chopped fresh thyme

Kosher salt and freshly ground pepper

1 cup heavy cream

Cooked and crumbled bacon, for serving

Freshly chopped chives, for serving

1. Wash the produce. Peel and roughly chop the potatoes, cut up the white stems of the leeks (discard the greens), and roughly chop the celery.

2. Add the potatoes, leeks, celery, chicken stock, bay leaf, and thyme to a large pot over medium-high heat, then season with salt and pepper to taste. Bring the mixture to a boil and let it cook for 15–20 minutes, until everything is soft.

3. Remove the bay leaf. Then, using an immersion blender, blend the soup until it is smooth. Alternatively, you may add the soup to a blender in batches, then return it to the stove to warm through.

4. Stir the cream into the pot and let the soup simmer over medium-high heat until thickened, about 20 minutes. Serve immediately topped with bacon and chives.

London Pea Soup

Like the London fog, this recipe moves quickly. Naturally creamy pea soup not only offers warmth and comfort for dreary days, but it’s also full of nutrients and flavor to fuel your greatest ambitions—like taking to the skies (when you’re not grounded). You can make this a vegetarian recipe by using vegetable broth in place of chicken or beef, but you’ll need to add a pinch of salt to get that same savory flavor.

Serves 4

1 tablespoon unsalted butter

1 medium onion, chopped

3 medium cloves garlic, smashed

6 cups fresh peas

2½ ounces fresh spinach

4 cups chicken or beef stock

1 teaspoon fresh thyme

Kosher salt and freshly ground pepper

Dollop yogurt or sour cream, for serving

Crumbled bacon, for serving

1. Add the butter to a large pot and melt it over medium-high heat. Add the onion and garlic, stirring until the onion is translucent and the garlic is fragrant, about 3 minutes.

2. Stir in the peas, spinach, stock, and thyme and bring the mixture to a low simmer.