The feature film “Downton Abbey” was released on 28 November. Now we have the opportunity to observe a skillful dialogue, elegant costumes and, of course, for the cooks who want to impress their culinary talent of the Royal couple. As it turned out, this fall, he published two books of recipes inspired by the series “the Abbey Downton”. One contains the best recipes with receptions (The Official Downton Abbey Cookbook) and the other with the best recipes of the cocktails (The Official Downton Abbey Cocktail Book). Vogue.ua shares four recipes for the Royal reception straight from the book.
120 ml cream;
90 ml dry white wine;
4 tbsp. butter;
1 tsp corn starch;
2 chopped anchovy fillets in oil;
A generous pinch of Cayenne pepper;
24 closed oysters (cleaned);
70 g breadcrumbs;
115 g of grated Parmesan;
Chopped parsley for serving.
Mix in a small saucepan, cream, wine, butter and cornstarch. Cook over medium heat, stirring until until melted and all ingredients well blended. Add anchovies, Cayenne pepper and lemon zest. Stir well and bring to a boil. Cook, stirring constantly, until the sauce thickens (about 2 minutes). Remove the sauce from heat.
Now you need to separate the oyster from the shell so that the convex sides of the shells remained intact and unharmed.
Next, preheat the pan. In a small bowl mix the breadcrumbs with the Parmesan. In a pan put the delayed halves of the shells and put them in the oysters. Top evenly pour the mixture of breadcrumbs and Parmesan.
You want to cook until cheese is beginning to “bubble” and the stuffing will be crispy (3-4 minutes). Serve a snack should be warm, garnished with parsley.
4 cucumber (slices of thickness 2.5 cm);
1 shallot, finely diced;
600 ml of chicken broth;
2 tsp. of the salt;
tsp Cayenne pepper;
1 tbsp rice flour;
240 ml heavy cream;
1 pinch chopped parsley.
Mix in a large saucepan cucumber, shallots, broth, salt and Cayenne pepper and bring to a boil over high heat. Continue to cook the soup on a slow fire, covering the lid until the cucumbers are tender (about 45 minutes).
Remove the soup from heat and let it cool slightly. Then grind the resulting mass in a blender to puree the state, move the soup back to saucepan and boil over medium heat. In a small bowl, mix the rice flour with cream until smooth, and then add the mixture to the soup. Keep soup on low heat, stirring constantly, until thick (about 10 minutes).
Before serving, add to soup just chopped parsley. Ladle the soup into bowls and serve hot.
450 g white fish fillet with skin (turbot, halibut, cod);
240 ml of milk;
60 g of butter;
775 g of boiled brown or white rice (cold);
60 ml fish or chicken stock, or water (if necessary);
1 tsp Cayenne pepper;
salt and black pepper;
160 ml heavy cream.
1 pinch chopped parsley;
2 boiled eggs cut in slices.
Put in a saucepan the fish with the milk and bring the fish until ready. Cook fillet until then, until it starts to disintegrate into pieces in contact with the plug, and will not be transparent on the inside. Cooking time depends on thickness of the fillet. Next, remove the fish from the saucepan and pour the milk. Let the fillets cool down so that it can be hold in hands. Remove the skin, chop the fish into large pieces and remove the bones.
Melt the butter in a high skillet on medium heat. Add the rice and mix it with oil. Pour in the broth, continuing to stir the rice. Add more broth if needed to make the rice did not stick to the bottom. Add Cayenne pepper, black pepper and salt to taste and mix well. Place the fish and gently mix it with the rice. In a bowl break the eggs and whisk them with a fork with the cream. Continuing to cook on low heat, pour the egg mixture into the rice carefully and periodically rotate the resulting mass while the eggs are not ready, leave a little liquid (about 5-6 minutes).
Remove the pan from the fire. Serve on warm plates, garnished it with parsley and boiled egg.
Ingredients (for 10-12 scones):
3 cups flour (any);
Cup white sugar;
Cup brown sugar;
tsp of baking soda;
2? tsp baking powder;
1 tsp kosher salt;
Cup unsalted butter (need to split? -? );
cups fresh blueberries;
cups fresh blueberries;
Cup of fresh raspberries;
Cup of fresh strawberries (grind the berries into four parts);
1? cups buttermilk;
1? tsp vanilla extract;
1? Cup heavy cream;
1? cups of sugar.
Preheat the oven to 220°C. Lightly oil a sheet pan.
In a large bowl, using a wooden spoon, mix the flour, two of sugar, soda, baking powder and salt.
Bare hands mix the oil with a dry weight until the resulting consistency will not resemble breadcrumbs. Add the berries and gently mix them with the dough, so that they are evenly distributed.
In a small bowl, combine the buttermilk and vanilla extract with a fork.
Pour the mass into dough, mixing the mass with your hands until, until it becomes moist. The main thing is not to overdo it.
Turn the dough out onto a lightly flour-covered surface. Lightly roll out the dough and make as many round pieces as possible. Re-mix the scraps of dough and make another piece for the scones.
Top coat the scones with cream and sugar. Bake for 10-12 minutes (or until Golden).