The Queen's Table - 6

Here are some fabulous redcurrants ready for The Queen's Table!



Here is a recipe from Delia Smith for Redcurrant Jelly.

One preserve that has suffered bitterly from commercialism is redcurrant jelly: so often it is sickly sweet and the flavour of the redcurrants is lost among other ingredients.

Luckily, I've found an extremely easy recipe for making it from Eliza Acton's Modern Cookery for Private Families (1840). Her name for it was 'Superlative Redcurrant Jelly'. This recipe makes almost 1 litre, but the process is exactly the same for a larger quantity.

Makes two 0.5 litre jars

Ingredients
2 lb (900 g) redcurrants
2 lb (900 g) sugar (to speed dissolving, this can be warmed in the oven)

Equipment
You will also need 1 pack muslin from the chemists, 1 large nylon sieve, waxed discs and two 0.5 litre jars.

Method
The first easy thing is that there's no need to go through the tedious business of stripping the currants from the stalks. Just place the washed fruit – stalks and all – in a preserving pan, bring slowly to the boil and stir, pressing the redcurrants to break down the fruit and release the juice.

As soon as the fruit is cooked (about 10 minutes), add the sugar, stir until absolutely dissolved, then bring the mixture up to a rapid boil, and boil for 8 minutes. Meanwhile, place a large nylon sieve over a bowl and line it with a double layer of gauze.

Then, when the 8 minutes are up, tip the whole lot into the sieve and let it drip through. If you don't mind not having a completely clear jelly, you can press to extract as much as possible.

Then pour the jelly into the jars, which have been washed, dried and heated in a moderate oven for 5 minutes, cover with waxed discs and seal while still hot.

Michaelmas Day

These Michaelmas Daisies remind us todays feast. A good excuse for us to sing one of my favourite hymns. And what a fabulous paean of praise it is too - 26 alleluias, enthusiastic singing, thundering organ - and bells! One might be forgiven for thinking one was in heaven!



Ye watchers and ye holy ones,
Bright seraphs, cherubim and thrones,
Raise the glad strain, Alleluia!
Cry out, dominions, princedoms, powers,
Virtues, archangels, angels’ choirs:
Alleluia! Alleluia! Alleluia! Alleluia! Alleluia!

O higher than the cherubim,
More glorious than the seraphim,
Lead their praises, Alleluia!
Thou bearer of th’eternal Word,
Most gracious, magnify the Lord.
Alleluia! Alleluia! Alleluia! Alleluia! Alleluia!

Respond, ye souls in endless rest,
Ye patriarchs and prophets blest,
Alleluia! Alleluia!
Ye holy twelve, ye martyrs strong,
All saints triumphant, raise the song.
Alleluia! Alleluia! Alleluia! Alleluia! Alleluia!

O friends, in gladness let us sing,
Supernal anthems echoing,
Alleluia! Alleluia!
To God the Father, God the Son,
And God the Spirit, Three in One.
Alleluia! Alleluia! Alleluia! Alleluia! Alleluia!



Happy Feast!

The Queen's Table - 5

Here is a general view of the kitchen garden at Balmoral.



We can be sure that The Queen gets her 5 A DAY!

Fruit and vegetables are an essential part of a healthy diet, and growing your own can be a fun and satisfying way to help you and your family get 5 A DAY.

Fruit and vegetables are a good source of many vitamins and minerals, yet most of us don't eat enough of them.

People who eat lots of fruit and veg are less likely to develop chronic diseases such as coronary heart disease and some cancers. That’s why it’s important to remember your 5 A DAY portions when you do your weekly shop.

But there is another way to get more fruit and vegetables into your kitchen. Growing your own ensures you get the freshest pick of the crop, and could save you money.

It's easier than you think, and you can do it even if you don’t have a garden or plot of land.

Gardening is a healthy form of physical activity. It may also help relieve stress and improve your mental wellbeing. Getting children involved can be a good way to encourage them to eat more fruit and vegetables.

Remember to wash fruit and vegetables thoroughly before you eat or prepare them.

STOP PRESS!

From the Court Circular
BALMORAL CASTLE
September 27th
The Queen this morning visited Crathie Primary School, Crathie, Ballater, Aberdeenshire, and was received by the Headmistress (Mrs Lilian Field).
Her Majesty, escorted by the Headmistress, toured the School, viewing classroom activities and the wildlife and vegetable gardens, and met pupils and members of staff.

The highlighting is of course mine, but it is good seeing The Queen take such a keen interest in the vegetable garden. I wonder whether she was given any produce to take back for The Royal Table?

The Queen's Table - 4

Here we see hens to provide eggs for the Royal Table.



Here is a recipe for Queen of Puddings - be sure to use 2 large eggs from the Royal Farm! This, with a cloud of meringue on top, is probably one of the lightest and most mouthwatering puddings ever invented. The recipe is provided by Delia Smith.

Serves 4

Ingredients

1 pint (570 ml) milk
½ oz (10 g) butter
4 oz (110 g) fresh white breadcrumbs
2 oz (50 g) golden caster sugar, plus 1 teaspoon
grated zest of 1 small lemon
2 large eggs
3 tablespoons raspberry jam
Pre-heat the oven to gas mark 4, 350°F (180°C).

Equipment

You will also need a 1½ pint (850 ml) oval pie dish, generously buttered.

Method

First, pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25 g) of the sugar and the lemon zest, and leave for 20 minutes to allow the breadcrumbs to swell.

Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish and spread it out evenly. Bake in the centre of the oven for 30-35 minutes, or until set.

Meantime, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top. Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in 1 oz (25 g) of the caster sugar and spoon this meringue mixture over the pudding.

Finally, sprinkle the teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.

Note If you want to serve 8 people, double the ingredients, use a 3 pint (1.75 litre) baking dish and give both stages a fraction more cooking time.

The Queen's Table - 3

Not everything that is grown in the garden at Balmoral will be eaten at the table - there are also flowers to adorn the table at meal times - such as this rose.



For the beauty of the earth
For the glory of the skies,
For the love which from our birth
Over and around us lies.

Refrain

Lord of all, to Thee we raise,
This our hymn of grateful praise.

For the beauty of each hour,
Of the day and of the night,
Hill and vale, and tree and flower,
Sun and moon, and stars of light.

Refrain

For the joy of ear and eye,
For the heart and mind’s delight,
For the mystic harmony
Linking sense to sound and sight.

Refrain

For the joy of human love,
Brother, sister, parent, child,
Friends on earth and friends above,
For all gentle thoughts and mild.

Refrain

For each perfect gift of Thine,
To our race so freely given,
Graces human and divine,
Flowers of earth and buds of Heaven.

Refrain




Please note - Her Majesty The Queen was present when this anthem was sung at St Paul's Cathedral in London.

26th Sunday of Ordinary Time

The Lord expects us to work hard and faithfully in his vineyard.



O Jesus, I have promised to serve Thee to the end;
Be Thou forever near me, my Master and my Friend;
I shall not fear the battle if Thou art by my side,
Nor wander from the pathway if Thou wilt be my Guide.

O let me feel Thee near me! The world is ever near;
I see the sights that dazzle, the tempting sounds I hear;
My foes are ever near me, around me and within;
But Jesus, draw Thou nearer, and shield my soul from sin.

O let me hear Thee speaking in accents clear and still,
Above the storms of passion, the murmurs of self will.
O speak to reassure me, to hasten or control;
O speak, and make me listen, Thou Guardian of my soul.

O Jesus, Thou hast promised to all who follow Thee
That where Thou art in glory there shall Thy servant be.
And Jesus, I have promised to serve Thee to the end;
O give me grace to follow, my Master and my Friend.

O let me see Thy footprints, and in them plant mine own;
My hope to follow duly is in Thy strength alone.
O guide me, call me, draw me, uphold me to the end;
And then in Heaven receive me, my Saviour and my Friend.



Happy Sunday!

The Queen's Table - 2

Here is glimpse of the Castle in Royal Deeside where Her Majesty spends the months of August and September each year.



This Scottish Castle has been loved by our Monarchs from Queen Victoria down to our present Queen Elizabeth II. Whilst in residence, The Queen attends Divine Service at nearby Crathie Kirk every Sunday morning at 11.30 am. The preacher arrives at the Castle on the Saturday afternoon and dines at The Queen's Table on the Saturday evening. The preacher spends the night in the Castle and returns for Sunday lunch after the service. The preacher departs on the Sunday afternoon.

Our next few posts will offer some idea of what items might appear on The Queen's Table.

By the way, if Her Majesty is reading this blog, I am pleased to inform her that I would happily accept an invitation to preach at Crathie Kirk. I never go on for more than 10 minutes, so the Sunday lunch will not be spoilt! It is perhaps helpful to point out that I am not keen on cauliflower.