元宮廷料理人Darren McGrady氏が、フィリップ王配殿下の好物、アイスランドのパンケーキを実演して下さっています。これが大好きで、レシピを教えて、と殿下に頼まれて差し上げたそう。殿下はあちこちの宮殿のシェフに、これを作ってもらってご機嫌に食されたご様子。
宮殿の庭でとれる果物やベリー類から、ジャムを手作りされているんですね。
フィリップ王配殿下は、バルモラル城滞在中は、週に３〜５回くらい、サーモンや鹿肉、牛肉をご自身で料理されたそうです。
殿下はバーベキューもお好きで、自分で仕切られたとか、BIOには興味がなく、bloody organicと言われ、それでずっとスリムでいらしたのはすごいですね。よく台所にいらして、「その籠はハロッズから来たもの？」と聞かれ、チャールズ皇太子のBIO農産物です、と答えると、「なんだ、BIOか」と踵を返されたり。好奇心旺盛なのは、飛行機や車やスポーツのみならず、食に関してもアクティブでいらしたのですね。人生を、とことん楽しまれていらしたようにお見受けしました。
アイスランドのパンケーキ（クレープ）
In a large bowl add the flour, baking powder, salt and baking soda and whisk until combined. In a separate large bowl add the eggs, melted butter, vanilla and milk and whisk together. Add the liquids to the dry ingredients and whisk until there are no lumps. Add a teaspoon of vegetable oil to a frying pan and heat until smoking hot.
Carefully pour enough batter into the pan and swirl the pan until the batter coats the bottom of the pan (it only needs to be 1/4 inch thick) Cook until golden brown on the bottom and then flip the crepe and cook until golden brown on both sides. Slide the crepe onto a plate while you make more and then allow all to cool.
Lay out the cold crepes and spread the jam onto half a side of each. Top with the whipped cream and fold over the top of the crepe onto the cream. Dust with powdered sugar before serving.
フィリップ殿下はロシアのミサ曲も、ロシア海軍発祥のお料理もお好きだったのですね。
エリザベス女王が誕生日に召し上がる、チョコレートケーキの実演もありました。
Chocolate Birthday Cake
12 egg yolks 4 whole eggs 8 ounces sugar 4 ounces flour 2 ounces cocoa powder 4 ounces butter For the filling; 1 lb 60% dark chocolate 16 fluid ounces heavy cream For the coating; 1 lb 60% dark chocolate 16 fluid ounces heavy cream Whip the egg yolks, eggs and sugar in a mixing bowl.
Place the bowl over hot water and whisk until the mix is hot. Remove from the pan of water and whisk on a mixer until the mixture thickens and leaves a ribbon on top of the mix when the whisk is lifted out of the mix. Melt the butter and sieve the flour and cocoa together.
Pour the butter into the eggs and then add the cocoa/flour mix.
Cut and fold into the egg mix until combined and no lumps.
Pour into a 9-inch cake tin lined with parchment paper, sides and bottom greased and floured and bake at 350 degrees for about 30 minutes or until a toothpick inserted into the sponge comes out clean. Place the cake onto a cooling wire and leave to cool for 5-10 minutes then invert the cake onto another cooling wire, remove the tin and the parchment.
Allow the cake to cool completely. While the cake is cooling melt the chocolate filling and bring the cream to a boil. Pour the cream onto the melted chocolate and whisk until smooth. Refrigerate until almost set. Slice the cake into three layers and sandwich with the chocolate filling. Place the cake onto a cooling wire. Repeat the process with the chocolate and cream for the coating. Spoon over the top of the cake and down the sides until all is covered. Allow to set. Refrigerate the left over chocolate ganache and use to decorate the cake.
