Dining with the Rich and Royal by Fiona Ross

Author:Fiona Ross
Language: eng
Format: epub
ISBN: 9781442252288
Publisher: Rowman & Littlefield Publishers

Mulberry Gin

INGREDIENTS

6 cups ripe, fresh mulberries

1½ liters good-quality gin

2 cups granulated sugar

METHOD

Pop the mulberries into a demijohn, add the sugar, and top with the gin. Seal and shake the demijohn. Leave the gin to infuse for 2-3 months. If you don’t want to keep the mulberries in the gin, then strain it, removing the mulberries. They are now delicious, fruity, gin-infused bullets. Gorge on them, warmed, with cold vanilla ice cream.

Mulberry gin, kept in a hip flask, makes for a lovely warming snifter when out at shooting lunches in the Scottish Highlands or at Sandringham. Prince Philip plucks and cleans the snipe he shoots at Sandringham and the capercaillie, ptarmigan, and grouse he shoots at Balmoral, selling the excess to the local butcher there. Shooting lunches offer a bloodier kind of foray and begin with a gruff, tasty, macho early breakfast of deviled kidneys (why is it that offal eating, like barbecue cooking, tends to be a masculine affair?); a scrumptiousness called eggs en croute, which involves baking eggs into hollowed-out buttery French bread; and curried salmon kedgeree. Lunches are transported in red leather boxes fitted with lidded silver trays or “hot boxes.”

Shooting-Party Curried Salmon Kedgeree

INGREDIENTS

2 onions, finely chopped

2 tbsp. olive oil

1 cup basmati rice

1 tbsp. curry powder

2 tbsp. sultanas

2 cups boiling water

2 hot smoked salmon fillets

1 tbsp. heavy cream

Sea salt

Freshly ground black pepper

4 hard-boiled eggs, peeled and halved but still warm

2 scallions, finely chopped

2 tbsp. parsley, finely chopped

METHOD

Heat the olive oil in a deep frying pan. Sauté the onions until they are soft. Add the basmati rice and coat this in oil, frying gently. Add the curry powder and sultanas. Add the boiling water and simmer, covered, until the rice is cooked. Flake the salmon fillet, and add to the rice for the last 5 minutes. Add the cream, stirring it in very gently so as not to further break up the salmon pieces. Salt and pepper to taste. Serve in a warm dish, decorated with boiled egg halves, scallions, and parsley.

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