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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Eat Like the Royals! GLENEAGLES PATE

Category: Starters  |  Permalink

Published: Tuesday, June 14, 2011

Mr. McGrady, former chef to the Royals gives us his Royal Recipes!

They are adapted from his book Eating Royally, which features the recipes he made most often for the Royal Family during his 15 years in their service - their special favorites.

The beauty of these dishes is that they can be prepared beforehand, stored and then served up in front of the TV during any convenient gap in proceedings on the big day.

Mr McGrady suggests making Gleneagles Pate and Coronation Chicken, dishes he often cooked for the Royal Family. 'They are classics which would be served at receptions and parties at the Palace,' he says.

And his recipe for Chocolate Biscuit Cake is a must for anyone who wants to eat the same sweet as the one being served at the wedding - it has been specially requested by William.

Mr. McGrady says: 'When I read about the engagement of William and Kate, I noticed they weren't planning to take on a chef, so I sent them a copy of my book, which contains the recipe for the biscuit cake. A week later, I heard that they were serving the cake at the wedding, so perhaps I reminded William how much he'd always enjoyed it.

'When I worked at the Palace, I made this cake at least once a month for the Queen. It was her favorite, and the only cake she would insist came back to her every day until it was all gone.

'Once, I remember her instructing her page to call the kitchen to ask who had been eating her cake when she discovered more missing than there should have been.

'I made sure never to put it on the menu on a Thursday, knowing the Queen would be spending the weekend at Windsor Castle, because it meant that the cake returning from Thursday's tea table had to be wrapped and carried by hand to Windsor Castle for her to enjoy over the weekend.

'The whole family love it. When I was cooking for Diana, I would make it for William and Harry when they had Beatrice and Eugenie over. Fergie loved it too.'

GLENEAGLES PATE

2lb smoked salmon, thinly sliced and divided

1lb smoked trout

11⁄2lb unsalted butter, softened and divided

1 tbsp finely chopped fresh dill

1 tsp lemon juice 1lb smoked mackerel

1 tbsp finely chopped fresh chives

Line a 1lb loaf tin or pate terrine with plastic wrap, overlapping the sides. Take half of the smoked salmon and line the sides and bottom of the loaf tin. Overlap the top edge by about 2in so that the salmon will fold over and cover the filling once it is in place.

Remove and discard the skin from the smoked trout, and then place the trout in a food processor and chop finely; add 1⁄2lb of the butter to the processor. Blend again until smooth and add the chopped dill and lemon juice.

Carefully spread the trout mixture into the loaf tin on top of the smoked salmon and smooth the top. Place the loaf tin in the freezer for ten minutes while you prepare the second layer.

Clean the food processor bowl. Remove and discard the skin from the mackerel, and place the mackerel into the food processor; chop finely. Add 1⁄2lb butter and blend until smooth.

Take the loaf tin from the freezer, and spread the mackerel mixture smoothly on top of the trout layer without disturbing the trout layer. Place the loaf tin in the freezer for ten minutes while you prepare the third layer.

Clean the food processor bowl once again and place the remaining smoked salmon into the food processor and chop finely. Add the remaining 1⁄2lb of butter and the chives to the processor, and blend again until smooth.

Remove the loaf tin from the freezer, and spread the smoked salmon on top of the mackerel. Smooth the top. Fold the overlapping pieces of smoked salmon over the top layer of the salmon spread. Cover the top with plastic wrap, and refrigerate overnight, or for at least four hours, until firm.

Remove the loaf tin from the refrigerator and lift off the top plastic wrap. Invert the terrine on to a cutting board and remove the loaf tin and additional plastic wrap. Slice the terrine into 1in slices. Serve on salad leaves as an appetizer or slice the terrine into fingers and serve on crackers as a canapé.

Makes eight to ten servings

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