The Queen’s Platinum Jubilee is nearly here, so get prepped and ready for the best garden party ever with these delicious Jubilee recipes. The Queen will be marking 70 years on the throne, making her the third-longest reigning monarch in world history. Celebrations are set to take place all over the UK from the 3rd to the 6th of June, so whether you’re hosting your own event, or going along to a street party, these ideas below are just the thing.
Coronation Chicken Skewers with Dipping Sauce
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| Tender pieces of marinated chicken cooked with naturally sweet and fantastically thick, Trewithen Dairy Natural yoghurt. These chicken skewers are super simple to prepare and perfect for a light summer dinner.
Serves: 4-6 Prep and cook time: 45 mins |
Ingredients
- 4 chicken breast fillets (cut into 2cm chunks)
For the marinade
- 500g Trewithen Dairy Natural Yoghurt
- 15g Root Ginger (skin removed and grated)
- 3x Garlic cloves (peeled and finely grated)
- 1x Tbsp Curry Powder
- 2x Tbsp Mango Chutney
- 1x Lime (zested and juiced)
- 1/2 Tsp Ground Cinnamon
- 1x Tbsp Coriander Seeds (dry roasted in a pan then ground in a pestle and mortar)
For the dipping sauce
- 200g Trewithen Dairy Natural Yoghurt
- 2x Tbsp Mayonnaise
- 1x Lime zested and juiced
- 1x Fresh Ripe Mango (skin removed and flesh cut into small chunks)
- 15g Fresh Coriander (finely chopped)
- 1x Tbsp Mango Chutney
Method
- Preheat the grill to high or alternatively you can cook on a BBQ (If you’re using wooden skewers soak in water before using so they don’t burn)
- Mix together all the marinade ingredients in a large bowl with a little seasoning. Add the chicken chunks and mix well to combine. This can now be placed in the fridge to marinade for as long as you can, the longer the better.
- Next make the dipping sauce by combining all the ingredients together with a little seasoning and set this aside in the fridge whilst you cook the chicken skewers.
- Place the skewers under the grill and keep turning so all sides get cooked and golden. This will take roughly 8-10 mins. Depending on the size of your pieces of chicken it may take a couple of minutes longer to cook so check the chicken is cooked through before serving.
- Serve the skewers alongside the dipping sauce and with some extra lime wedges and coriander.
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Almond and Orange Cake with Orange Frosting
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| This creamy almond and orange cake offers a summery twist on the traditional victoria sponge, making the perfect addition to your afternoon tea. With delicious orange frosting using Trewithen Dairy rich Cornish Clotted Cream, this showstopper tastes as good as it looks.
Serves 8-10 Prep and cook time: 50mins |
| Ingredients
For the cake
- 400g Unsalted Butter (at room temp, soft)
- 400g Caster Sugar
- 7x Medium Eggs (total weight 400g)
- 300g Ground Almonds
- 100g Self Raising Flour
- 1x Tsp Baking Powder
- 2x Oranges (zested and the juice of on)
- 1x Tsp Almond Extract
For the frosting
- 350g Full Fat Cream Cheese
- 140g Icing Sugar
- 200mls Double Cream
- 150g Trewithen Dairy Cornish Clotted Cream
- 1x Tsp Vanilla Bean Paste
- 2x Oranges (zested)
Toppings
Method
Preheat the oven to 160c fan
- Grease and line x3 20cm deep cake tins.
- Cream together the butter and sugar until soft and pale for roughly 2 mins using an electric mixer.
- Add the eggs one at a time until fully incorporated.
- Gently fold the ground almonds, flour and baking powder into the mix with a pinch of salt
- Stir in the orange zest and juice along with the almond essence through the cake mix.
- Divide the mix between the x3 cake tins and place in the oven to bake for 35 mins.
- Check the cake is cooked by inserting a toothpick or skewer into the centre. If it is clean when removed, the cake is cooked. If it’s a little sticky, pop it back in the oven for another couple of minutes. Remove the cake tins and allow to rest for 5 mins before removing from the tins onto a cooling rack .
- Whilst the cakes are cooling you can make the frosting. Using an electric mixer, place the cream and cream cheese into a bowl and mix together. Add the icing sugar, orange zest, a pinch of salt and vanilla extract. Mix together again until you get a nice thick frosting. Place in the fridge until ready to ice the cake.
- Once the cake is cooled, take the first sponge and place onto a plate or cake stand.
- Spoon some of the icing onto the cake and spread evenly. Take some fresh raspberries and dot them on the icing. Place the next cake on top and repeat. Place the final cake on top and, using the remaining icing, cover the cake sides and top. We like to do a naked look around the sides with a fuller top.
- Decorate with the remaining raspberries and edible flowers then serve.
This cake will keep in the fridge for a couple of days but is best eaten on the day of baking.
Tip: if you want to get ahead you can make the sponges in advance and freeze them until needed. That way you only have to make the icing on the day and assemble. |
Recipes courtesy of Trewithen Dairy.
