Eat Like a King: Menus and Recipes for Royalty

By Mikey Rox 1 comment

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VinnieLDA

The Royal Wedding is just days away, and blue-blood mania has reached fever pitch.

But unless you’re socializing in the same circles as Elton and the Beckhams, you’ll have to watch the pomp and ceremony within the confines of your humble abode (or streaming live on your computer in your cubicle) like the rest of us.

Even though we’re not important enough to witness history happen in person, however, doesn’t mean we can’t still swank it up — while also minding our budgets. That's why I’ve asked five celebrated chefs to put together menus fit for a future (and, in a perfect world, frugal) king. Here are the dishes they'd serve to the world's most important dinner guests if the task was up to them, along with some of their more cost-conscious recipes. (See also: Live Like Royalty on $20,000 a Year)

Chef Alan Coxon

British TV personality, author, and "Food Archeologist"

“Factoid: Diamonds set in gold or silver became popular as betrothal rings among wealthy Venetians toward the end of the 15th century,” imparts Chef Coxon.

If the cassis is added first, it is evenly mixed with the champagne. If the champagne is added first, the cassis is not evenly mixed (due to the smaller volume of cassis relative to the champagne). The former approach gives a more even taste and is preferable from that perspective, whereas the latter approach gives a more pleasing appearance with the uneven mixing of the cassis resulting in a fine pink at the bottom of the glass shading up to a bright red at the top. The ratio of cassis to champagne depends on personal preference.

Chef Gurpareet Bains

Author of the cookbook "Indian Superfood"

Chef Bains says, “Like the average man, the future King of England also has to keep fit, even when he’s enjoying Britain’s favorite food, Indian curry. Here we load him up with antioxidants, with a menu apt for Royalty, yet frugal enough for the British government to give its nod of approval during this time of a recession.”

1 onion, cut into quarters
4 garlic cloves, peeled
1 green chili
7 tbsp gram (chickpea) flour
3/4 tsp salt
1 tsp garam masala
12 oysters, "shucked" and on the half shell
Olive oil or vegetable oil, for shallow frying
6 tsp Punch and Gusto Fresh Cilantro Salsa (see below)
A few lemon wedges and chopped fresh dill, to serve

Frugal tip: Swap oysters for mussels!

First, you will need to prepare the pakora batter. To do this, place the onion, garlic, chili, gram flour, salt, garam masala, and 3 tbsp cold water into a food processor and blend until you have a batter that resembles a "runny" porridge mixture — to get the right consistency you may need to add a little more cold water or gram flour.

Pour the batter into a bowl. Mix the oysters into the batter, making sure they are thoroughly coated.

Pour enough oil into a deep saucepan so that the oil is at least 3 cm. deep. Heat on high until the oil is almost smoking.

Take the oysters out of the batter individually, shaking off any excess batter mix (discard any leftover batter). Fry in the hot oil for 15–20 seconds or until the oysters are golden brown all over — you may need to turn them over in the oil. Remove with a spatula and drain on a paper towel.

Serve the oyster pakoras immediately on their shells, each with a 1/2 teaspoon dollop of the cilantro salsa, a squeeze of lemon, and a pinch of chopped dill.

Punch and Gusto Fresh Cilantro Salsa

2 large tomatoes
1 large Granny Smith apple (or any sour-tasting apple)
1 small onion, cut into quarters
2¾ oz. chopped fresh cilantro
1 garlic clove, peeled
1–2 green chilies
1 tsp lemon juice
Salt, to taste

Start by making a few small and not very deep surface cuts in the tomatoes, and place them in a deep bowl. Pour in enough boiling water to cover the tomatoes and allow them to sit in the water for 2–3 minutes.

In the meantime, peel, core, and quarter the apple and place in a food processor.

Drain the tomatoes, then peel off and discard the skins. Place the tomatoes in the food processor, together with the onion, chopped cilantro, garlic, chilies, and lemon juice, and blitz until you have a pesto-like consistency (you may need to add a few drops of cold water to achieve the right consistency). Season to taste with salt.

Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Chef Jose De Mereilles

Chef and owner of NYC's famed Brasserie Le Marais

About his royal-inspired menu, Chef De Mereilles remarks, "It has the basic elegance of fine ingredients chosen for their rare use, yet none are hard to find, and turns the austerity of the basics like chicken soup, cod fish, and beef into something seemingly more glamorous. Each dish takes care to prepare, as if a kitchen filled with a king's staff is working, yet one person can do it alone. The cost is down to earth while the taste is out of this world."

Chef Tory McPhail

Executive Chef of Commander's Palace in New Orleans

“I love cooking for a great party. If I was cooking for a royal wedding I’d want a menu that was a taste of home with elegant presentation and surprises that create memories for the guests,” Chef McPhail says.

Fill a margarita glass with ice to chill and set aside. Combine the tequila, limoncello, lemon juice, and bitters in a cocktail shaker filled with ice and shake vigorously. Add the simple syrup, adding more if necessary. Strain the drink into the chilled glass, garnish with the lemon twist, and serve immediately.

Chef Angela McKeller

Chef, author, and host of the podcast "Kick Back and Kook!"

Chef McKeller says, “With Prince William's upcoming nuptials, perhaps you're wondering how you, too, can make your special someone feel like royalty. Eating like royalty doesn't have to cost a fortune, only the short time it takes to put passion on a plate for that special king or queen of your household. With unique ingredients combined with using those already commonly found in your pantry, you'll see how easy it is to dine like royalty while protecting your paycheck.”