Tuesday, 5 June 2012

Jubilee Afternoon Tea

After being out of the country for the royal wedding last year I decided to throw myself into the Jubilee celebrations with abandon. So liberal amounts of red, white and blue later a Jubilee afternoon tea was ready for my friends.

For the savoury elements I decided to keep it relatively simple. My take on coronation chicken, revamped into a fresh salad, which would have jewelled with pomegranate seeds (had I not left them in the kitchen) plus salmon, cream cheese and pickled cucumber sandwiches, cheese and chutney sandwiches, chicken and lemon mayonnaise sandwiches and ham sandwiches This was all washed down with some bubbly with a non alcoholic version for my pregnant friend and the drivers.

For the sweet elements I had such a long list to chose from, but I manage to narrow it down by prioritising the ones which were most in keeping with the red, white and blue theme (plus the lime cupcakes as you can see from previous posts I love lemon drizzle cake and I'd been meaning to try experimenting with a lime version for ages)
- raspberry cupcakes
- lime drizzle cupcakes
- blueberry and lemon cupcakes
- mini Victoria sponge
- individual eton mess


Jewelled Coronation Chicken Salad

Serves 4-6 (easily doubled or trebled)

1 roast chicken, cold
Mixed leaves
1/2 a cucumber
300ml natural yoghurt
2 tablespoons of korma curry paste
1 teaspoon of honey
2-3 springs of mint, chopped
A squeeze of lemon juice

Start by making the dressing. Mix the curry paste, honey, mint, lemon juice and seasoning into a thick dressing.

Scatter the lettuce leaves all over a platter and then add cubes of cucumber and chunks of roast chicken.

When you are ready to serve drizzle liberally with the dressing and scatter with pomegranate seed. Serve the rest of the dressing alongside.

Smokes salmon, cream cheese and pickled cucumber sandwiches

Smoked salmon (I used Waitrose essentials trimmings as it doesn't need to be in large pieces for this)
Cream cheese
White wine vinegar
Sliced bread

At least and hour before use a potato peeling the slice the cucumber into ribbons. Put them into a bowl and toss in a generous glug of white wine vinegar, a large pinch of sugar and seasoning.

Spread the bread with a thin layer of cream cheese. Add the smoked salad and a few ribbons of cucumber. Top with another slice of bread and cut into triangles of fingers, with or without crusts as desired.

Cheese and chutney sandwiches

Grated mature cheddar cheese
Your favourite chutney
Sliced bread

Thinly butter the bread and add a generous helping of grated cheese. Spread the other side of the bread with the chutney and add to the top of the sandwich.

Cut into triangles of fingers, with or without crusts as desired.

Chicken and lemon mayo sandwiches

Roast chicken, chopped
Lemon juice
Dijon mustard
Sliced bread

Out the chicken into a bowl and add the mayonnaise. I would normally make this using Jamie Oliver's recipe but my friend is pregnant and therefore can't eat raw eggs so I tarted up bought mayonnaise with a teaspoon of Dijon mustard, a squeeze of lemon juice and seasoning.

Sandwich the chicken mixture, with a few lettuce leaves, between two slices of bread.

Cut into triangles of fingers, with or without crusts as desired.

Red, White and Blue Cupcakes
Makes 12

For the cakes:
4oz self raising flour
4oz margarine
4oz sugar
2 eggs
1/2 tsp baking powder

For the flavourings and icings:
Zest and juice of 1/2 lime
2 tablespoons of granulated sugar
Zest of 1/4 lemon and about a tablespoon of juice
About 10 raspberries
Freeze dried raspberry powder
12 Blueberries
8oz butter
8-10oz icing sugar
A tablespoon of milk

Preheat the oven to 180C (160C in a fan oven). I started by making all of the cake plain for ease. Beat together all of the ingredients for the cake and share the mixture between 12 muffin cases.

In 4 sprinkle the lemon zest and another 4 with lime zest and give them a gentle stir with the end of a teaspoon so the zest doesn't sit on the top. Leave the other 4 plain.

Bake in the preheated oven for 15-20 mins.

While they are cooking mix a tablespoon of granulated sugar with the lime juice. As soon as the cakes come out take the 4 lime ones and make very small holes in them with a skewer and drizzle over the lime juice mixture.

Whilst the cakes are cooling make the icing. I always beat the butter for 5 mins or more until it is very pale and then gradually add the icing sugar and finish with the milk. This makes the icing very light and fluffy and also makes it much paler which is good when you're aiming for white!

In a small saucepan take the raspberries and the other tablespoon of sugar and heat up until it has thickened slightly. To get smooth icing sieve the raspberry mixture to remove the pips. Put to one side to cool.

Split the icing into two bowls. In the one add the lemon juice. In the other add the raspberry juice.

Pipe the icing onto the cakes. I used a round nozzle for the lemon icing and a Wilton 2D for the raspberry. I topped the lemon ones with blueberries and the raspberry ones with a sprinkle of raspberry powder.

I also had a few little union jack flags which I popped in the top.

Mini Victoria sponges
Makes 2

Using the same recipe as for the cakes above split the mixture between two 4 inch cake pans.

Once cool split each cake and sandwich with whipped cream and strawberries.

Eton Mess

Greek yoghurt
Whipped cream
Vanilla extract
Icing sugar

Mix roughly equal amounts of cream and yoghurt with a little vanilla extract and icing sugar. Layer up in glasses with the fruit and meringues.

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