Street Party food that’s fit for The Queen!

This weekend marks HM The Queen’s Official Birthday and all sorts of celebrations will be taking place up and down the land…including plenty of examples of that storied British tradition – the street party! Whether you’ve bagged an invite to the ultimate street party hosted by the royal birthday girl herself, The Patron’s Lunch on The Mall in London, you’re laying out trestle tables with your neighbours on your road, or simply having a family get-together in the back garden, we’ve got the perfect street party serving suggestions.

Before you preheat the oven, why not take a look at the rest of our royal blog bits?
Planning a trip to London this weekend? Drop into our Piccadilly flagship for a right royal celebration!

street party
We’ve delved into our recipe archive and come up with these street party-ready, edible gems – what could be more British than bacon and eggs, Coronation chicken and sherry trifle? We’ve given these classics a twist and a lighter touch to make three dishes that are fit for a Queen! Read on to make your very own feast…

 

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Bacon and egg tarts
Makes eight tarts

You will need
Ready-rolled shortcrust pastry sheets, defrosted
1 tbsp sunflower oil
8 rashers back bacon, cut into small pieces
4 spring onions, trimmed and sliced
50g Double Gloucester cheese, grated
300ml single cream
3 large free-range eggs

Preheat the oven to 200°C / 180°C fan / gas 6. Cut out eight 14cm rounds from the pastry sheets and use to line eight 10cm individual flan tins.
Trim the edges and prick the bases with a fork. Lay a piece of foil in each and weigh it down with ceramic baking beans or dry rice. Put them on a baking tray and bake for 10 minutes. Remove the foil and cook for another four minutes. Reduce the oven temperature to 180°C / 160°C fan / gas 4.
Heat the oil in a large frying pan and cook the bacon until the fat starts to crisp. Remove the bacon from the pan and put on a plate lined with kitchen paper to drain. Add the spring onions to the pan and cook until they start to soften.
Divide the bacon, spring onions and cheese between the flan cases. Lightly beat the eggs and cream and season with salt and pepper. Pour enough into each flan case to almost fill them.
Bake for 20 minutes or until the filling is just set. Serve warm or cold.

 

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Coronation Chicken
Serves eight

You will need
8 free range chicken breast fillets
1 small onion, peeled and halved
1 carrot
2 bay leaves
1 shallot, finely chopped
1 tbsp sunflower oil
1 tbsp mild curry paste
125ml red wine
5 dried apricots
2 level tsp tomato purée
1 level tsp sugar
2 slices lemon
400g jar reduced fat mayonnaise
1 tbsp mango chutney
3-4 tbsp reduced fat crème fraîche
Salad leaves, to serve

Put the chicken in a large pan with the onion, carrot and bay leaves. Cover with cold water and place the lid on the pan. Bring just to the boil then simmer very gently for 20 minutes. Remove the chicken and leave to cool. Reserve 125ml of the liquid.
Cook the shallot in the oil until soft and translucent. Stir in the curry paste and cook for a minute.
Add the reserved stock, wine, apricots, tomato purée, sugar and lemon. Season with salt and pepper. Simmer uncovered until reduced by two thirds. Remove the bay leaves and lemon slices and leave to cool.
When the sauce is cold, purée it with the mayonnaise and mango chutney in a food processor. Stir in the crème fraîche. Taste and adjust the seasoning.
Shred the chicken, spoon on the dressing and serve on a bed of salad leaves.

 

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Individual trifles
Makes 12 individual or one large trifle

You will need
8 trifle sponges
3 level tbsp raspberry jam
8 tbsp sweet sherry
8 tbsp apple juice
300g fresh strawberries, sliced
300g fresh raspberries
500g mascarpone
1kg good quality fresh ready-made custard
600ml double cream
75g toasted flaked almonds

Split the sponges and fill with jam. Cut each into four and put in a large trifle bowl or divide between 12 glasses. Mix the sherry with the apple juice and spoon over the sponge cakes. Leave to soak for 15 minutes.
Scatter on the raspberries and sliced strawberries.
Put the mascarpone in a bowl and gradually whisk in the custard, using a balloon whisk, until smooth. Spoon over the fruit and level the top. Chill for 30 minutes.
Lightly whip the cream until it forms soft peaks. Spread on top of the custard.
Sprinkle with almonds just before serving.