Luncheon Menu for The Queen Elizabeth's Diamond Jubilee 2012

Iol pernah masuk Buckingham Palace. Uolsss adooo???

Terperanjat kah??? Inilah enrty verangan paling dahsyat pembuka tirai 2012. Yes, to mark the 60th anniversary of the accession of Queen Elizabeth Regina II to the thrones of seven countries, upon the death of her father, King George VI, *matilaa mengajar sejarah Britain ...iol would like to make a proposition to Buckingham Palace the lunch menu for Her Royal Majesty (HRM) and the guests, for the celebrations which will take place on 2nd June 2012. Event lambat lagi tapi decision kene buat skrg untuk mendapatkan bahan2 terbaek and organic dari pelusok United Kingdom (Queen suka kalau menus are from British produced)

Who will be the cook??? iol laaa, the chef berangans!!! *jangan pitammm!

After careful consideration and some info what HRM likes and dislikes (propah kannn!), also standard menu for Royals, here is the four course lunch menu. None of the recipe below I ever tasted before *berani mati tak, nak try masak?? but no harm trying kan?

Starter

Salad of Aberdeen Angus Beef,  Carrots & Horseradish

 with Shetland Black Potatoes Crisp

This recipe was created by a Michelin Star Chef, Kenny Atkinson. (He is Geordie!!!..terus teringat tempat jatuh lagi dikenang hihih). The reason I chose this as a starter not because the chef is from Newcastle Upon Tyne (tetap nak mention ehh?),but the ingredients used one of the best British beef, breed of cattle in Angus, in the county of Aberdeenshire, Scotland. Looking at its recipe and method of cooking, I can guarantee you it requires a lot of cooking skills and experience. Nevertheless, I think this recipe is a very classy and accomplished dish to be served to the Royals. 

Fish Course

Pan-Fried Turbot with Cockles and Oxtail

I have seen this recipe was carefully prepared by a young-handsome Welsh Chef, Bryn Williams on the telly  years ago in a TV series where British Top Chefs compete for the chance to cook one course of a four course banquet. In that series, the banquet was for the Queen on her 80th birthday and this dish was the winner for the fish course. It was told the skin of the turbot was nicely crisp and the foam made with cockle juice, lemon and creme fraiche scattered around the fish made it looks and tastes fantastic! Although it was presented for the Queen before, I think it is absolutely ok to serve again this time. Don't you think? (ada ka orang nak jawab??)

Main Course

Roast Venison Marinated with Rosemary and Juniper Berries 

with Rowanberry and Port Sauce

Who would say no to venison? "Venison is a must dish in the Royal luncheon or dinner" (katerr tukang masak Windsor Castle, bole caya ker?). During summer, the Royal family spends their lovely time together in Balmoral Castle and hunt deer in the nearby estate. So, iol pikir, dah tembak banyak2 tuh mesti nak kene hidang kan. Takkan nak campak ke dalam Loch Ness bagi naga dalam tasek tuh makan *motiff percaya benda karut???. So this dish would simply divine to serve on the table with Wedgewood dining set. *no corningware or corelle or arcopal plssss!

Dessert

Poached Rhubarb with Strawberry Jelly, Yellow Man 

and Lavender Ice-Cream

Oh how I love rhubarb (teringat Mulllers Rhubab Yogurt jual kat ASDA, ehhh?)..posh sangat bunyi tapi bila tengok rupa sebenar macam batang celery :). but rhubarb is easy to cook. Generally, people just cook rhubarb with sugar and pour over vanilla ice-cream..yum yum yum. back to this dessert, it was prepared by Chef Niall McKenna for the producer of British food and HRH Prince of Wales, Prince Charles. The ingredients was taken from National Trust property. This menu is unique because it has 6 parts to prepare..nampak simple je atas plate tapi nak menyediakan, sangat teliti yer.  

So lets the Queen decide yeh.

Nanti Beta inform uols ok ke tak dengan menu cadangan uolss. Kene discuss
dengan Kanda Philip dulu. Beta tengah busy nih nak jumpa commoners.

Ciao Bella!