When it comes to hosting a Platinum Jubilee celebration fit for a queen, traditional dishes like sausage rolls and prawn cocktails are always guaranteed to go down a treat.
But given that the occasion is set to mark Her Majesty’s 70 years of service, with the Queen becoming the first British monarch to do so, why not have some fun and opt for something a little less traditional?
So, whether it’s a blackberry scotch egg, strawberry chocolate profiterole or delicious raspberry fondant fancy, nothing beats giving a staple dish a fun and fruity twist.
Blackberry scotch eggs
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- 5 medium free-range eggs (including 1 beaten)
- 400g good-quality sausage meat
- 150g blackberries
- 40g dried breadcrumbs
- 6 sage leaves, finely chopped
- 30g flour
- 60g dried breadcrumbs
- Oil for deep frying
For the coulis
- 150g blackberries
- 30ml balsamic vinegar
- 1 tsp brown sugar
- For the coulis, place the ingredients in a small pan and simmer for 5 minutes until the fruit’s softened. Remove from the heat and push the sauce through a sieve discarding the pips. Set aside to cool.
- Bring a pan of water to the boil, carefully add four of the eggs and simmer for 6 minutes. Remove from the pan and immediately place them in iced water to stop them cooking further. Gentle crack the shells and leave to cool in the water. Once cool, peel away the shells.
- Combine the sausage meat with the blackberries, allowing some to get crushed in the mix, and stir in the 40g of breadcrumbs, the sage and some salt and pepper.
- Divide the mix into four. With wet hands, shape a quarter of the mix into a round and flatten it. Take a boiled egg and press the meat around it until it is fully encased. Repeat with the remaining eggs.
- Heat the oil in a deep pan or fryer to 160C/320F. Place the beaten egg, flour and 60g of breadcrumbs on separate plates. Dip each egg first into the flour, then the egg, then the breadcrumbs. Carefully add the eggs to the hot oil – you may need to do these in batches depending on the size of your fryer – cook for 6-8 minutes, turning a couple of times, until the coating is golden. Remove and drain on kitchen paper before serving with the coulis.
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Strawberry chocolate profiterole pile
- 50g butter
- 75g plain flour, sifted
- 2 eggs, beaten
For the filling
- 200ml double cream
- 1 tbsp sifted icing sugar
- 150g strawberries, hulled and diced
- 100g white chocolate
- 6 strawberries, halved
- 1⁄2 tsp finely grated orange rind
- To make the profiteroles, put the butter in a pan with 150ml water, bring to the boil to melt the butter. Remove from the heat and immediately add all the flour and beat with a wooden spoon to get a smooth dough that comes easily away from the pan. Cool for 5 minutes.
- Preheat the oven to 220C/fan 200C/gas 7.
- Vigorously beat in the eggs a little at a time until you have a thick and glossy mixture. Sprinkle a little water on two baking trays and use a teaspoon or piping bag to make blobs of the mixture on the trays.
- Bake for around 15 minutes until puffed up and golden. Remove from the oven, make a small slit in the base of each and return to the oven for 3 more minutes. Leave to cool on a wire rack.
- Whip the cream with the icing sugar to soft peaks and stir in the diced strawberries. Cut the tops from the profiteroles and fill each with the cream mix then return the tops and pile up on a serving platter.
- Melt the chocolate in the microwave. Dip the halved strawberries in the chocolate and leave to set on greaseproof paper. Drizzle the remaining chocolate over the profiteroles, decorate with the rind and serve with the strawberries.
Raspberry fondant fancies
For the sponge
- 175g softened butter or margarine
- 3 eggs, beaten
- 175g self-raising flour, 2 tsp reserved
- 1 tsp finely grated lemon zest
- 150g raspberries
- 150g marzipan
- 400g ready-made vanilla or lemon butter cream at room temperature
- 1kg fondant icing
- Red and blue food coloring
- 50g milk chocolate, melted
- Preheat the oven to 180C/fan 160C/gas mark 4. Line a 20cm square cake tin with parchment.
- For the sponge, put all the sponge ingredients except the raspberries and reserved flour in a mixer and beat until well combined.
- Toss the raspberries in the reserved flour and fold into the mix. Spoon the sponge mix into the tin and bake for around 30 minutes until golden and springy.
- Place on a wire rack to cool, then remove the cake paper and freeze for 20 minutes.
- Thinly roll out the marzipan. Remove the cake from the freezer and spread over a thin layer of buttercream. Top with the marzipan, trimming away any overhang. Cut the cake into 25 even pieces.
- Spread four sides of each cube with buttercream and pipe a small blob on top, then return to the freezer for at least 10 minutes.
- Chop the fondant into pieces and place in a food mixer. Gently beat until it breaks down, adding 150ml water in small amounts until you get an almost pouring consistency.
- Divide into 3 bowls. Leave one white, add red coloring to one and blue to another, mixing to the desired shade.
- Spear the base of the cube with a fork and dip it into the icing to cover the whole cube and transfer to a wire rack to set
- Repeat to create a mix of red, white and blue fondant fancies.
- Once softly set, drizzle all the cakes with milk chocolate. Leave to set for a few minutes, then serve.
For more information visit lovefreshberries.co.uk
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