What do the chefs of Buckingham Palace

What do the chefs of Buckingham Palace

In the West are counting down the last days before Christmas, and that means all of you who celebrate this holiday according to the Gregorian calendar, will lay a festive table. Including the British Royal family, to the life which this year we have experienced an increased interest.

What did you make of the Royal cooks for the whole family of Windsor, we can only guess. However, they are not greedy and share recipes.

During the holidays the kitchen hard at work. Cook residence of Queen Elizabeth II at Sandringham has long been thought out Christmas menu. What will be served for Christmas dinner is still unknown, but nothing will prevent us to draw some ideas for your holiday menu from the Royal cookbook.

Christmas eve is especially important ginger cookies — a recipe by which it is prepared for the British monarchs published on the portal of Royal Central. You have to sift 200g of the flour together with the spices — a teaspoon of ground ginger and a teaspoon of gingerbread mix. Its the exact composition of Royal bakery does not disclose, however, spices can be varied according to your taste — to essential cinnamon add nutmeg, star anise, ground cloves and cardamom in varying proportions.

Dry ingredients should be grind into powder along with 100g of butter, then add 45 ml of milk. Before you begin baking, you should let the dough rest.

“You can roll out the dough, cut out cookies and put in freezer for at least an hour. So the cookies are guaranteed to retain their shape”, says one of the chefs of the Royal bakery.

“It is always better to let the dough rest, so it would be great if you can leave it for the night,” shares the secrets of the Royal Baker.

Roll out the dough thickness of about 3 mm and keep in the oven at 180 degrees until dry — 10-12 minutes. The cookies can be decorated with frosting, chocolate, nuts and other seasonings to your taste.

As main dish should look to the fried chicken.

For this you will need a chilled meat of poultry, which is recommended to give the lie one night on the bottom shelf of the open fridge, but it is unlikely to do so. Preheat the oven to 180 degrees, mix 150 grams of softened butter with the crumbed brioche bun and 7-8 sprigs of thyme. Add salt, pepper, and the mixture carefully over the chicken under the skin without tearing it, and then season the top with sea salt.

Inside the bird place the two slices of garlic half lemon and thyme. Put the chicken on a baking tray, pour in 250 ml chicken broth, cover with foil and leave in the preheated oven. After an hour, remove the foil, brush the chicken with butter. Increase the temperature to 220 degrees and leave to roast for another 10-15 minutes until Golden brown.

For those who are going to celebrate the holidays out of town and can afford to cook outside, there is a great recipe for ribs on the grill, which treated the guests at the wedding of Prince Harry.

Season the meat with sea salt, black pepper, brown sugar and pepper, leave on low heat meat side for two hours. Next, mix a tablespoon of paprika with a spoon of cane sugar, add 200 ml Apple juice, 100 ml of Bourbon and 75 ml of vegetable oil. The mixture with a brush coat the meat on both sides and cook until done, turning occasionally. Fire can be added, but note that the longer you keep them on fire (but not more than two hours), the juicier and more tender the ribs get.

If you need dessert, you’ll be close to easy but exciting recipe pear pie, which fed the guests at Buckingham Palace at one of the dinners of Elizabeth II. First you need to pave the bottom of the form with a diameter of 23 cm pastry, put under a press, and bake in the oven at 180 degrees for 15 minutes. Then remove the press, grease the dough with beaten egg and leave to bake for another 10 minutes.