Tesco unveils coronation-inspired recipes
Tesco unveils seven Coronation-inspired recipes from ‘The King in the Castle’ menu
From ‘The Prince’s Crust’ Pie to Royal High Tea, Tesco chefs reveal recipes from the celebratory Coronation menu, set to go on sale at its first ever pub
Following the announcement that Tesco will be opening its first ever pub, The King in the Castle, the supermarket has released a selection of teaser recipes from its Coronation-themed menu.
Open on 4th and 5th May, the menu includes dishes made with limited-edition products from the Tesco Coronation food range, as well as royally-good cocktails all developed by the in-house Tesco chefs, Neel Shah and Jamie Robinson. Diners can expect dishes and drinks that provide a nod to the royal families’ rumoured favourites, twists on traditional celebratory classics, and options that are suitable for a range of diets.
Proceeds from The King in the Castle will be donated to youth charity The Prince’s Trust, along with £250,000 from proceeds of the in-store Tesco Coronation product range.
Those hosting their own celebrations at home don’t have to miss out, as they can create the dishes that will be served up at The King in the Castle for themselves, joining in on the fun over the long weekend.
Recipes released include ‘Camilla’s King Prawn Curry’, which is a nod to the Queen Consort’s rumoured partiality for spicy food, along with a Royal High Tea, with a tea-inspired cocktail served in a tea pot, along with cakes, scones, and both King Prawn and runny egg sandwiches, with the latter a nod to the King’s rumoured favourite sandwich and love of boiled eggs. While cocktail recipes include a trifle-inspired bellini and ‘King of the Castle Gin Martini’, in a nod to the King’s rumoured favourite cocktail.
Tesco Chef Neel Shah said: “Ahead of the Coronation we’re encouraging the nation to get together with loved ones as we open the doors to The King in the Castle, the first ever Tesco pub. Proceeds from all the dishes and drinks sold at the pub and created from Tesco products will go to The Prince’s Trust, a charity founded by King Charles that helps vulnerable young people in the UK to build their skills and confidence for work.”
“But we didn’t want those who couldn’t make it to the pub to miss out, so we’re sharing the recipes from some of my favourite options on the menu to help everyone get involved. From our Royal High Tea and trifle inspired Bellinis, along with dishes that the royals themselves are rumoured to love, like Camilla’s King Prawn Curry and King Charles’ favourite runny egg sandwich, there’s something everyone will enjoy.”
Pre-made ingredients:
Tesco Coronation King Prawn Sandwich
Tesco Coronation Cupcakes
Tesco Coronation Celebration Cake
Tesco Finest All Butter Scones
Clotted cream
Tesco Finest Strawberry Conserve
Runny Royal Egg Sandwich:
Ingredients:
6 Tesco Finest Free Range Chestnut Maran Eggs
Tesco Finest Oat and Barley Loaf
Few swipes of Tesco British Unsalted Block Butter
100g Tesco Mayonnaise
5g Tabasco Original Red-Hot Pepper Sauce
1g salt
1g pepper
Method:
Place the eggs in the saucepan of cold water and simmer the eggs for 8 minutes
Remove and carefully peel the soft-boiled eggs
Then roughly chop the eggs and mix in the mayonnaise and season with tabasco, salt and pepper
Assemble the sandwiches by spready soft butter on both sides of the bread. Top one the bread slices with the egg mayonnaise and sprinkle some watercress on top
Cover with the other slice of bread, trim the crusts off and slice the sandwich into fingers to serve
Coronation Chicken with Cheddar ‘Scone Sandwich’
Ingredients:
Tesco Finest 4 All Butter and Cheddar Scones
Tesco Coronation Chicken Sandwich Filler 250G
85g Tesco Watercress
The serve:
Slice pre-made sandwiches
Split in half the cheese scones and add the coronation chicken sandwich filler, topped with some watercress
Split in half the plain scones, add the clotted cream and strawberry conserve
Add to a serving platter or afternoon tea stand with the runny egg sandwich, cupcakes, and celebration cake
King Prawn ‘Pil Pil’ Cocktail
Ingredients:
Vinegar reduction:
100g Tesco White Wine Vinegar
1 garlic clove
50g Tesco Shallots
Pil pil mayo:
2 Tesco Finest Free Range Chestnut Maran Eggs
15g Tesco Dijon Mustard
300g Tesco British Salted Block Butter
110ml Tesco Pure Vegetable Oil
5g Thai Dragon Sriracha Hot Chilli Sauce
10g Tesco Tomato Puree
Additional ingredients:
220g Tesco Finest Pil Pil King Prawns
Few slices of any leftover bread
Method:
Vinegar reduction:
Thinly slice the shallots and crush the garlic
Add 100g of white wine vinegar into a saucepan with the sliced shallots and garlic
Once boiling, reduce to simmer for about 5-7 minutes until the vinegar has reduced by half
Set aside
Pil pil mayo:
Break 2 eggs and separate the yolks
Melt the butter and leave to cool
Add the egg yolks, Dijon mustard and vinegar reduction to a food blender and blend together
Then add the cooled melted butter and oil and continue to blend until the mayo starts to form
Finally, add the rest of the ingredients and season to taste
Heat a non stick frying pan add a touch of veg oil, and pan fry the prawns for 3 minutes each side. Allow to cool, and chop into small chunks
Homemade breadcrumbs:
Using any leftover bread, tear a few pieces into small chunks and add to a food processor, pulse until the breadcrumbs are of the size you wish
Then bake the breadcrumbs in the oven until crispy
The serve:
Mix the cooked prawns and the pil pil mayo
A small handful of chopped baby spinach leaves, placed into a small bowl or glass.
Add the dressed prawns on top of the spinach
Sprinkle on the breadcrumb mix and serve
‘The Prince’s Crust’ Pie
Ingredients:
Curried butternut squash:
400g Tesco Butternut Squash
40g Tesco Finest Cold Press Rapeseed Oil
1g Tesco Kashmiri Chilli Flakes
5g Tesco Hot Paprika
0.5g Tesco Fenugreek Leaves
1g Tesco Ground Turmeric
2g Tesco Onion Granules
2g salt
5g Tesco Medium Curry Powder
5 Tesco Nigella Seeds
Caramelised onions
300g Tesco Brown Onions
35ml Tesco Pure Vegetable Oil
Additional ingredients:
200g Tesco Baby Spinach
1 pack of Jus Roll Puff Pastry
Method:
Curried butternut squash:
Peel and cut the squash into large chunks and place in a deep baking tray
Mix the squash with the rest of the ingredients
Heat the oven to 180C and cook for 20 mins until the squash is tender
Caramelised onions:
Heat the vegetable oil in a saucepan
Add the sliced onions to a saucepan with a generous pinch of salt and cook slowly for 30 mins
Stir occasionally to prevent them from sticking or burning until they become soft and golden
Blanched spinach:
Bring a large pot of salted water to the boil and add the spinach
Briefly blanch the spinach for around 10 seconds
Drain and roughly chop
For the filling:
Mash half the cooked curried squash
Then add the other half of the squash, caramelised onion, blended spinach, fresh coriander, a splash of lemon juice and a sprinkle of salt all together
Place in a pie dish and cover with the sheet of pastry. Brush with a beaten egg or some olive oil to make it vegan
Bake in a pre-heated oven set to 200 degrees fan for 30-35 minutes.
Camilla’s King Prawn Curry
Ingredients:
Spice paste:
15g garlic
15g Tesco Ginger
5 Tesco Whole Black Peppercorns
5g Tesco Whole Cumin Seeds
10g Tesco Ground Turmeric
15g Tesco Desiccated Coconut
3g Tesco Fennel Seeds
3g Tesco Coriander Seeds
Masala sauce:
300g Tesco Brown Onions
15g Tesco English Mustard
15g Tesco Pure Vegetable Oil
2 Tesco Green Finger Chillies
1 Tesco Cinnamon Stick
3 Tesco Cardamon
40g Tesco Tomato Puree
65g masala spice paste
350g Tesco Coconut Milk
15ml X Lime Juice
5ml Tamarind Paste
King prawns:
330g Tesco Finest Raw Jumbo King Prawns
20ml Tesco Pure Vegetable Oil
5g Tesco Ground Turmeric
5 Tesco Curry Leaves
2g Tesco Whole Cumin Seeds
Additional ingredients:
200g Tilda Basmati Rice
Method:
Spice paste:
Finely chop the garlic and ginger
Add the garlic, ginger and remaining ingredients into a food blender and mix together
Add a little oil to the mix to help it along, continue to blend until it turns into a thick paste
Masala sauce:
Heat the vegetable oil in the pan and add the cardamom, cinnamon, and chillies
Add the sliced onions and cook on medium heat until dark golden brown
Then remove the whole spices and chilli and add the masala spice paste and tomato puree, add a splash of water and cook for a few minutes
Add coconut milk and water and bring to a simmer stirring often
Then blend the mix with a hand food blender until smooth in texture
Season with salt and simmer for a further 15 minutes
Add a splash of lime juice and tamarind paste
Once happy with seasoning add a splash of coconut milk and mango chutney
King prawns:
Marinate the king prawns in vegetable oil and ground turmeric for 5 minutes
Then, pan fry the prawns with mustard oil, curry leaves and cumin seeds
The serve:
Add the rice to a large pan of boiling water and cook on a medium heat for 10 to 12 minutes
Drain well, cover and let stand for 3 minutes. Lightly fork through the grains
Mix together the king prawns and the masala sauce and serve with the fragrant basmati rice
Deconstructed Coronation Cheesecake with Gin Martini Granita
Ingredients:
Whipped soft cheese:
200g Tesco Soft Cheese Plain Full Fat
300g Tesco Fresh Double Cream
8g Taylor and College Organic Vanilla Bean Paste
60g icing sugar
1 lemon
3ml Tesco Lemon Juice
Gin martini granita:
200g caster sugar
200ml Tesco Dry London Gin
500ml tonic water
1 lemon
1 lime
Extra lemon or lime zest, to serve (optional)
Fresh mint or thyme sprigs, to serve (optional)
Macerated strawberries:
200g Tesco Strawberries
50g caster sugar
Method:
Whipped soft cheese:
Mix all the ingredients in a food processor
Whip together for 2 minutes until the soft cheese is light in texture
Gin martini granita:
Put 200g caster sugar in a medium pan. Add 100ml water and stir over a medium heat for about 5 mins or until the sugar has just dissolved. Set aside to cool.
Add 200ml London dry gin and 500ml tonic water to the cooled syrup. Finely grate in the zest of 1 lemon and 1 lime, then squeeze both and add the juice to the pan. Stir to combine, then transfer to a large, shallow freezer-proof container.
Transfer the container to the freezer, uncovered, and leave for 1-2 hrs until the liquid just starts to freeze around the edges and the middle starts to turn slightly slushy.
Take the container out of the freezer and gently break the mixture up with a fork. Then return the container to the freezer, uncovered, for another 1-2 hrs
Remove again break up the ice crystals with a fork. Repeat once more. The mixture will be slightly firmer each time, especially around the edges, so make sure the fork scrapes right up the sides of the container and all the way through the mixture for an even texture.
Return the granita to the freezer for a final 1-2 hrs. The granita can be served now, or covered with a lid (or double layer of clingfilm) and kept in the freezer for a few weeks, although the texture will become slightly firmer and icier.
When ready to serve, give the granita one last fork through to break up any large clumps. Scoop into serving dishes or glasses and decorate with some extra lemon or lime zest and fresh thyme sprigs or mint leaves, if you like.
Macerate strawberries:
Remove the stems and slice the strawberries
Add the sliced strawberries into a bowl and steep them in the sugar with a splash of water
Leave to stand for 30 minutes and stir occasionally
The serve:
Spoon the whipped soft cheese on to a a plate or bowl. Top with the macerated strawberries. Spoon some of the gingerbread crumb to the plate and top with the gin martini granita. Garnish with mint sprigs
Raspberry and Peach Trifle Bellini
Ingredients:
2tsp Tesco Finest Alphonso Mango & Passionfruit Coulis
20ml Teach Peach Schnapps
10ml Grenadine
100ml Tesco Finest Prosecco
2ea Tesco Raspberries
Gold cake décor
Ice cubes
Cocktail stick
Method:
Add the coulis and peach schnapps to a shake over ice.
Shake.
Pour the strained contents into a flute glass.
Top up with Prosecco and drizzle in the grenadine.
Spray raspberries with the gold cake décor and slide onto cocktail stick.
Place cocktail stick with raspberries onto glass and serve.
King in the Castle Gin Martini
Ingredients:
15ml Tesco Sugar Syrup
40ml Tesco Finest The Melodist Gin
Dash of rose water
20ml Tesco Vermouth Extra Dry
Dash of lemon juice
Cucumber ribbon to garnish
Lemon peel to garnish
Cocktail stick
Method:
Add gin, vermouth, sugar syrup, rose water and lemon juice to a mixing glass
Stir and fine strain into chilled martini glass
Cut a crown shape out of lemon peel
Garnish with cucumber ribbon, lemon peel on the glass rim and serve
*ends*
For more recipes, information or images please contact the Tesco PR team at Splendid Communications on 0207 553 7300 or [email protected]
About the experience:
Where: 34-35 Cowcross Street, London EC1M 6BD
When: 4-5 May 2023, open from 12-11pm
Booking: Bookings will be available on OpenTable from Thursday 20 April, 08:00. Walk-in spaces will also be available.
About The Prince’s Trust:
The Prince’s Trust believes that every young person should have the chance to succeed, no matter what their background or the challenges they are facing. We help those from disadvantaged communities and those facing the greatest adversity by supporting them to build the confidence and skills to live, learn and earn.
The courses offered by The Trust help young people aged 11-30 to develop essential life skills, get ready for work and access job opportunities. We support them to find work because having a job or running a business can lead to a more stable, fulfilling life.
Since The Trust was founded by HM The King in 1976, when he was HRH The Prince of Wales, we have helped more than a million young people across the UK, and three in four of those we supported over the last five years have moved into work, education or training.
We are committed to enabling even more young people to create a better future for themselves. By helping young people today, the benefits for them, their communities and the wider economy will be felt for years to come.
Further information about The Prince’s Trust is available at princes-trust.org.uk or on 0800 842 842.
