Brits really know how to throw a party. Londoners are currently enjoying a rare two day Bank Holiday, allowing commoners more time to engage in official and their own Diamond Jubilee celebrations, celebrating Queen Elizabeth II’s 60 years on the throne. In response to a young lass whose tweet wondered why it was a big deal, my response to her in terms she could relate: think Girl Power. This is only the second Diamond Jubilee ever celebrated, the first by Queen Victoria, and both were women.
- Rain did not dampen spirits
Celebrations, mostly in the form of street parties, have been ongoing all weekend. The weather was a bit bleak yesterday but did not deter the crowds. A 500 table Piccadilly Jubilee Big Lunch was held yesterday along Piccadilly Street, which was attended by Prince Charles and Camilla. I can imagine pubs did good business, as revellers took shelter from the cold rain to watch the Flotilla on the Tele. It was reported that over a million people brave the weather to line the banks of the Thames to watch 1000 boats parade by. It’s Britain, it rains, what are you going to do?
Tonight is the Jubliee Concert which will see music royalty perform for the Queen, with acts spanning six decades, so there will be a little bit of something for everyone. The concert ends with the Queen’s lighting of the national Beacon which will signal the lighting of 1000s of beacons across the Commonwealth and in other parts of the world.
Beacon lighting is a tradition which spans hundreds of years. It has been used to celebrate Royal Weddings, Jubilees and Coronations when beacons have been lit on village greens, castle battlements, church towers, farms, beaches, front gardens, car parks and mountain tops. A beacon chain, once used as a tool for communication, particularly during war, has now become a symbol of unity across towns, borders, countries and continents. In 1897 beacons were lit nationally to celebrate Queen Victoria’s Diamond Jubilee, and in 1977 and 2002 beacons were lit to celebrate The Queen’s Silver and Golden Jubilees.
Jubilee Picnic
- The Jubilee Picnic hamper
Before we get to tonight’s celebrations, 10,000 lucky lottery winners will be enjoying a royal picnic at Buckingham Palace. The picnic is a tradition long enjoyed by the British, popularized during Queen Victoria’s reign, and carried through today. My virtual friend Evangeline at Edwardian Promenade recently provided a wonderful extract from Everywoman’s Encyclopaedia on Picnics and Picnicking which gives you a flavour for how things were to be done.
As for today’s picnic, a fleet of trucks from Waitrose, a national grocer, have been making deliveries all morning. The picnic hamper includes traditional picnic favorites, with a modern twist, created by Heston Blumenthal, trendy UK Chef de Jour. For the foodies in the crowd I will include the “formal description” of the menu.
- Starter
- Chilled British country garden soup. A chilled British baby plum tomato soup with red peppers and cucumber finished with garden mint-infused oil.
- Main
- Best of British potted duo. Tea-smoked Scottish salmon. Fragrant Lapsang Souchong tea-smoked salmon, mixed with delicious flaked poached Scottish salmon, lemon, British creme fraiche and a sprinkling of fresh chives.
- Diamond jubilee chicken. A new take on a British favourite created in 1953 to celebrate the Queen‘s coronation – an aromatic blend of Indian species mixed with mayonnaise, tender shredded chicken and fragrant coriander, finished with peppery nigella seeds. Served with fresh bread rolls, butter and crunchy seasonal crudites.
- Vegetarian option: mushroom parfait. a smooth, roasted mushroom puree blended with a rich port, brandy and Madeira reduction, British butter and free-range eggs, then baked until set.
- Pudding
- Sandringham strawberry crumble crunch. Creamy yoghurt marbled with Sandringham strawberries and British cream, with a crunchy meringue and oat crumble topping.
- Cakes
- Lemon and caraway Madeira cake. A traditional Madeira cake with zesty lemon, and a warming aniseed finish.
- Chocolate indulgence cake. A light fluffy chocolate sponge with a rich smooth ganache topping, decorated with a chocolate crown and sprinkled with popping candy.
- Cheeseboard
- A “taste of England” cheese selection. Duchy Originals from Waitrose organic mature West Country Farmhouse Cheddar and creamy Red Leicester Crunch served with Duchy Originals from Waitrose Chutney and Oaten biscuits.
Flora Jubilee Celebration Sandwich
Flora Jubilee Celebration Sandwich
Ingredients
- 2 slices 10-grain bread
- 10 g Flora Original or other margarine
- 50 g guinea fowl pate or readymade game pate
- 4 thin slices roast juniper-crusted venison or roast beef
- 45 g beetroot relish
- 6 g pea shoots or micro greens or salad leaves
Beet Root Relish
- 250 g uncooked red beetroot
- 50 ml Sandringham Estate apple juice
- 50 ml white balsamic vinegar
- 1 tbsp. honey
- 25 ml Gin
- 25 ml Dubonnet
- 1 pinch salt and pepper to taste
Guinea Fowl Pate
- 1 cooked guinea fowl breast or chicken with skin removed
- 20 g Flora Original (or other margarine) melted and with fresh thyme leaves infused
- 20 g sour cream
- 20 g Stilton cheese optional
- salt and pepper to taste
Instructions
Beet Root Relish
- Peel the beetroot and coarsely grate. Place in a small pan with the apple juice, vinegar and honey. Simmer until the liquid reduces by half and then add the Gin and Dubonnet and reduce again until the liquid becomes syrupy and the beetroot tender. Season with salt and pepper.
Guinea Fowl Pate
- Chop the guinea fowl (chicken) into small pieces and blend in a food processor with the Flora, sour cream and stilton cheese until smooth. Season with salt and pepper.
- Build the sandwich: Spread the bread with margarine, assemble the ingredients and enjoy your sandwich!
Pimm’s Punch
Cool and Refreshing Pimm's Punch
Ingredients
- 2 large lemons, sliced
- 2 cups strawberries quartered
- 1/2 medium English cucumber , peel
- 2 tbsp. castor sugar or Stevia sugar substitute
- 3 large lemons, juiced
- 2 cups ice cubes
- 3/4 bottle Pimms No. 1
- 1 litre club soda water
Instructions
- Put the sliced lemons, strawberries, cucumber peel, crushed mint, sugar, lemon juice and Pimm’s into your punch bowl.
- Stir the ingredients until the sugar has dissolved.
- Add the ice and top up with soda water. You can pour some of the punch into clear jugs to serve to your guests.
- Enjoy responsibly.
