Royal Banquet for Kate and William

Peter Morgan-Jones, Head Chef The Art Galley of NSW's The Restaurant, has a very good idea of what the royals and their guests will feast on and he has prepared a royal banquet to give us a sneak peak into the Royal menu.

Raspberry Financiers

Ingredients -

• 330gm almond meal

• 500gm icing sugar

• 260gm flour

• 450gm egg whites

• 450gm butter (burnt)

• 2 vanilla beans

• 1 punnet of raspberries

Method -

Preheat oven to 210° (190° for fan-forced).

Mix all the dry ingredients well, add egg whites gently by hand.

Place butter and vanilla bean into a pot on medium heat until butter starts to discolour, pour over strainer and add to mix with a wooden spoon very gradually.

Divide mixture evenly among greased friand moulds or a 12-capacity muffin tray and top with fresh raspberries. Cook in a pre-heated oven until golden brown - approx. 15 minutes.

Serve warm or allow to cool and place in an airtight container.

Smoked Salmon, Beetroot Blinis, Creme Fraiche

Ingredients -

For the blinis

• 7floz/200ml warm milk

• 3oz/85gm melted butter plus extra butter for the pan

• 1 tsp easy-blend yeast

• 2 large eggs

• 6oz/170gm flour

• 1 small raw beetroot, finely grated

• 2tsp grain mustard or a little freshly grated horseradish

To serve

• 14oz/400gm smoked salmon, cut into thin strips

• 7floz/200ml crème fraiche

• Fresh dill

• Salmon roe

Method -

In a large bowl, mix the milk, butter, yeast and eggs. Beat the flour and half a teaspoon of salt to make a smooth batter. Stir in the beetroot and mustard/horseradish.

Cover and leave at room temperature for an hour until the mixture has risen.

Heat large non-stick pan and add a teaspoon of butter.

When the butter is sizzling, drop teaspoon-sized spoonfuls of the blini mixture into the pan – pour mixture from the tip of the spoon (not the side) for the roundest shape. Cook until little bubbles form on the surface then turn and cook the other side. Repeat with the rest of the mixture. For perfectly shaped canapes, cook large blinis and cut out circles with a biscuit cutter.

Keep warm, covered with foil in a low oven. Serve with a tiny dollop of crème fraiche, a curl of smoked salmon, topped with salmon roe and a frond of dill.

Tags Peter Morgan Jones Gourmet Meals