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The finest food, fizz and cocktails to make your Royal Wedding spread the talk of the street… – The Sun

From tasty ‘two-bite’ canapés to the pick of the best wines to compliment the celebrations we’ve put together the ultimate party guide
WE are never going to top a £1.7million wedding – but we know how to have a right royal knees-up.
As Britain gets ready to host Royal Wedding parties across the country, The Sun has put together the ultimate expert guide to make your bash the talk of the street.
We’ve sorted top food, fizz and cocktails, and even picked out the TV and radio wedding highlights for you.

Bake Off winner JO WHEATLEY's recipes give a nod to Harry and Meghan's plans for "two-bite" canapés.

YOU NEED:
4 sheets of filo pastry
3 large sausages
½ tsp finely chopped fresh rosemary
2 tbsp tomato relish
1 tbsp sesame seeds
50g butter, melted
12-hole mini muffin pan
Olive oil
METHOD: While the oven is preheating to 200C/180C fan/gas 4, start by squeezing four sausage meatballs from each sausage and fry in a pan with a little olive oil and rosemary until cooked through.
Put to one side to cool slightly.
Next, brush the pastry sheets with the melted butter and layer over the mini muffin pan, then as gently as possible ease the pastry into the cavities. Add a little relishto each hole.
Place a cooled sausage ball into each hole. Using either a sharp knife or a pizza wheel, cut the pastry so you can fold up the sides of each bite.
Brush each one with a little more butter, sprinkle with sesame seeds and bake for 10-14 minutes or until golden.
YOU NEED:
150g mashed potato, room temp
60g grated Cheddar cheese
60g crumbled goats cheese (or Gruyere)
40g finely chopped sun-dried tomatoes
1 tbsp of tomato chutney
Pinch of dried chilli flakes
2 spring onions finely chopped
Salt and black pepper
50g panko breadcrumbs
1 egg, beaten
40ml sunflower oil
20g butter
METHOD: Spoon the cooled mash into a large bowl, add the chutney, dried chilli flakes, whites of the sliced spring onions (save the green bits to garnish), sun-dried tomatoes and cheeses.
Season with salt and pepper then gently combine with a wooden spoon or clean hands.
Shape into 12 bite-sized balls, cover and chill until firm.
Put the breadcrumbs and egg into two separate bowls. Dip the balls into the egg and then into the breadcrumbs.
Heat the butter and oil in a very large pan over a medium heat.
Fry for 1-2 minutes each side until golden and heated through.
YOU NEED:
2 large egg whites
100g caster sugar
40g shelled unsalted pistachios, very finely chopped
40g white chocolate, melted
100ml double cream
2 tbsp elderflower cordial
½ tbsp lemon curd
12 fresh raspberries
12 small mint leaves
White chocolate shavings
(You will also need a baking sheet lined with baking parchment and a piping bag fitted with a small plain nozzle)
METHOD: Preheat the oven to 130C/110C fan/gas 1. In a spotlessly clean, dry bowl, whisk the egg whites to a soft peak, then slowly add the caster sugar, whisking the whole time. Fold in the finely chopped pistachios using a large metal spoon.
Spoon the mixture into a piping bag fitted with a small plain nozzle. Pipe 12 little nests on to the lined baking sheet, each about 3cm wide and 3cm high. With the remaining meringue, pipe little meringue kisses.
Bake on the middle shelf of the oven for about two hours until dry and crisp.
Turn the oven off and leave the meringues to cool inside.
Brush the inside of each meringue nest with melted chocolate and leave to set. Spoon the lemon curd into a piping bag fitted with a star nozzle and pipe a little curd into each nest.
Whip the cream and elderflower cordial together until you have medium peaks, spoon into the piping bag and pipe little swirls into each nest.
Top with a whole raspberry and a mint leaf and finish with chocolate shavings.
Wine expert JILLY GOOLDEN scours the shelves to select the best fizz for less than a tenner…perfect to get the party started.
1. Exquisite Collection Cremant du Jura (£7.99, Aldi) – crowd-pleaser with peaches and cream hints that come with chardonnay. Easy drinking.
2. Codorniu Seleccion Raventos Cava (£8.99, Majestic) – way superior to more fashionable prosecco. Fruity with refreshing finish.
3. Martini Asti Spumante (£7.50, Tesco) – sweet and gorgeously fruity. Smells and tastes of grapes, and is fresh and moreish.
4. Majestic Loves Fizz (£6.99, Majestic) – delicate and pretty with a sweet floral bouquet, so very appropriate with a very inviting price.
5. Winemakers Selection Prosecco Brut (£6.50, Sainsbury’s) – medium-dry prosecco. Hint of Devon fudge makes it seductive. Punches above its price.

The Thinking Drinkers, BEN McFARLAND and TOM SANDHAM, stir up royal-themed cocktails.
THE KING’S FIZZ
Created in 1903 for King Edward VII, the ultimate playboy prince, it is a liqueur laced with spicy ginger root.
YOU NEED:
35ml The King’s Ginger
140ml English sparkling wine
METHOD: Pour a generous measure of The King’s Ginger into a flute. Add English sparkling wine.
Harry’s great-grandmother liked a couple of these before lunch. We are using One Gin, which funds clean- water projects, a campaign close to Meghan’s heart.
YOU NEED:
25ml One Gin
50ml Dubonnet
Orange or lemon peel
METHOD: Fill a chilled glass with ice, pour in the gin and Dubonnet and stir. Garnish with lemon or orange twist.
Prince Harry has insisted on a Polynesian tiki-theme to the reception, inspired by his days spent at the Mahiki nightclub in West London.
YOU NEED:
250ml Mahiki Coconut
100ml Crème de Peche
300ml apple juice
170ml lemon juice
80ml passionfruit syrup
Champagne
Summer fruits (garnish)
METHOD: Fill a large glass with ice and pour in ingredients one by one. Top up with Champagne and garnish.
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