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When the menu for the Royal Wedding Reception was published, I speculated that many of you would be curious about the recipes. So, I searched the web for recipes as close to them as I could find. Bear in mind that these are NOT the actual recipes used by the Royal Wedding chefs. Those are not yet available, and may never be available. These may be similar recipes. Many of these are UK recipes and use metric measures. For help with those, see Measures


Scottish Langoustines with Lemon Mayonnaise

The menu called for Scottish Langoustines with Lemon Mayonnaise. Best I can tell, "Scottish" refers to the origin of the langoustines themselves, and is not a specific dish.

Scottish Langoustines

Scottish Langoustines on a Bed of Dill

Loch Torridon Langoustines with basil, lemon and chilli salted butter

Lemon Mayonnaise

4 tbsp mayonnaise
juice of 1/2 a lemon
3 sprigs of dill, chopped

Mix all ingredients together and serve with langoustine

Confit of Pork Belly

The menu item is "Pressed Confit of Pork Belly with Crayfish and Crackling". I had no luck finding that.

Confit of Pork Belly Pork Belly Confit Confit of Pork Belly with Braised Cabbage and Mash

Mushroom Chausson

The menu item is "Wild Mushroom and Celeriac Chausson". I had no luck finding that.

Chausson aux Champignons

Chaussons with Portobello Mushroom Filling

Bubble & Squeak with Confit Shoulder of Lamb

Bubble and squeak is a traditional breakfast dish. It's also a traditional Halloween dish. The squeaking sounds in the skillet as it cooks are said to be the sounds of witches and goblins as they try to escape from the heat.

British Bubble & Squeak

Classic Bubble & Squeak

Bubble & Squeak

More Bubble & Squeak recipes at the bottom.

Shoulder of Lamb Confit and Potato Torte

Trio of Welsh Lamb

Lamb Confit

Bubble  And  Squeak

3 unpeeled potatoes, boiled
4 c. cabbage, chopped and blanched
1/2 med. yellow onion, peeled and chopped
1 c. grated zucchini or other squash, grated
3 slices bacon, chopped and browned (save the fat)
Fresh ground black pepper to taste

Note:  Squash may be omitted.  Mash the unpeeled potatoes with your hands 
(not too much, just smash them up). Add the rest of the ingredients, except 
for the reserved bacon fat, and toss gently to mix.  Heat a frying pan. 
Place the bacon fat in the pan and press the mixture in on top.  Brown over 
medium low to medium heat until golden brown on the bottom.  This will probably 
take about 1/2 hour.  Invert onto a plate and serve.  Good with a green salad 
and muffins or biscuits.  Serves 4 to 6.
Bubble  And  Squeak

3 tbsp. butter
1 sm. onion, chopped
2 c. shredded cabbage that has been boiled 2 min.
2 c. mashed potatoes

In heavy frying pan, melt butter, add onion and cook until tender.  Add boiled 
cabbage and mix well.  Cook about 2 minutes.  Mix in mashed potatoes and press 
in pan like a pancake.  Cook 5 minutes until brown.  Turn and brown other side.
Bubble  And  Squeak

Crumble 1 1/2 cups cold sausage, re-fry while cooking 2 1/2 pounds cabbage, 
about 5 minutes, in rapidly boiling water.  Take out cabbage and chop until 
you have equal amount with sausage.  Also make white sauce, with about 2 cups 
milk, 4 tablespoons flour, season with salt, pepper, 1 or 2 drops of Tabasco, 
dash only of garlic powder. Mix all together, put in 9 x 13 inch baking dish. 
Cover with homemade or French bread crumbs, bake at 250 degrees until the sausage 
bubbles and squeaks up through the crumbs.
Bubble  And  Squeak

4 med. potatoes, peeled and quartered
1 sm. head cabbage, cut into wedges
1 lb. pork sausage links
1 tsp. salt
Dash of pepper

In kettle over high heat, in 1 inch boiling water, heat potatoes and cabbage to 
boiling.  Reduce heat to medium; cover and cook 20 minutes or until vegetables 
are tender.  Drain.  Meanwhile, in covered skillet over medium heat, cook sausage 
links in 2 tablespoons water for 5 minutes.  Remove cover and brown sausage well 
on all side.  Add potatoes, cabbage, salt, and pepper to sausage; cook 5 minutes 
longer or until vegetables are heated through.  Yield 4 servings. 

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