7 Recipes for Your Royal Wedding Watch Party

Hosting the royal wedding watch party to rule them all? Then you need to try out one (or a few!) of these British-inspired dishes to wow your guests and celebrate the big day. Whether you’re in the mood for a small and savory bite or you’re looking for a treat that’s as sweet as the royal bridal party, any one of these treats is sure to serve up a smile. Scroll down for a few recipes that will make your guests feel like they’re at Windsor Castle with the bride and groom as they say “I do.”

Engagement Roasted Chicken Sandwich Bites

(Photo Credit: Now to Love)

MAKES 24

PREP TIME: 15 MINUTES

Ingredients

• ½ barbecued chicken, skin removed, meat shredded
• ½ cup mayonnaise
• ½ cup sour cream
• 2 celery stalks, finely chopped
• 2 Tbsp. finely chopped chives, plus some extra snipped, to garnish
• ¼ cup walnuts, toasted, chopped
• 16 slices whole grain bread
• 1.4 oz butter, softened
• 3 baby cucumbers, peeled into ribbons

Instructions

1. In a large bowl, combine chicken, mayo, sour cream, celery, chives, and walnuts.
2. Spread bread slices with butter. Using a 2-inch cutter, cut three rounds from each bread slice and arrange on a board. Top half the rounds with a little chicken mixture. Arrange remaining bread rounds butter-side down on top of the chicken mixture.
3. Top with cucumber ribbons attached with toothpicks.

Salt & Pepper Prawns With Sweet Chili Syrup

(Photo Credit: Now to Love)

SERVES 8

Ingredients

• 2 pounds uncooked medium prawns
• ¾ cup panko crumbs
• 1 tsp. cracked black peppercorns
• 1 ½ tsp. piri piri seasoning
• 2 tsp. sea salt flakes
• 1 egg white, beaten lightly
• vegetable oil, for deepfrying
• 1 long red chili, sliced thinly
• cilantro leaves, to garnish

Sweet Chili Syrup

• ½ cup white sugar
• ½ cup water
• ½ cup sweet chili sauce
• 4 kaffir lime leaves, torn
• 1 small piece fresh ginger, chopped finely
• 2 cilantro roots and stems, washed, sliced thinly

Instructions

For the Sweet Chilli Syrup:

1. In a small saucepan, combine all ingredients and stir over medium heat for 1 to 2 minutes until the sugar dissolves. Bring to a boil, then reduce heat. Simmer uncovered for 5 minutes until sauce thickens slightly. Remove from heat.
2. Let stand for 15 minutes, then discard the lime leaves.

For the Prawns:

1. Meanwhile, shell and devein prawns, leaving tails intact.
2. In a small bowl, combine bread crumbs, pepper, seasoning, and salt. Holding prawns by the tail, dip one at a time into egg white, then coat in crumb mixture.
3. Fill a large saucepan or a deep-fryer one-third full with oil.
4. Heat to 355 degrees Fahrenheit, or until a cube of bread turns golden in 10 seconds.
5. Deep-fry prawns in batches for 1 minute until cooked through and crisp. Drain on paper towel.
6. Sprinkle prawns with chili and cilantro leaves. Serve with sweet chili syrup for dipping.

Apple & Cardamom Tart

(Photo Credit: Now to Love)

SERVES 6

COOK TIME: 50 MINUTES + COOLING

Ingredients

• 2 sheets frozen butter puff pastry, thawed
• 1 ¼ cups ready-made vanilla custard
• 7 oz. mascarpone
• 2 egg yolks
• 1 tsp. vanilla bean paste
• ¼ tsp. ground cardamom
• 4 medium red apples
• 1 Tbsp. powdered sugar
• 1 Tbsp. lemon juice
• 1 Tbsp. white sugar
• pouring cream, to garnish

Instructions

1. Grease a 9-inch round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line tin.
2. Lift pastry into tin, press into base and sides, trim excess pastry. Prick base with a fork. Cover, chill for 20 minutes.
3. Preheat oven to 350 F.
4. In a bowl, whisk custard, mascarpone, egg yolks, paste, and cardamom until combined. Cover and chill until completely cool.
5. Core and half apples, slice thinly. In a medium bowl, combine apple slices, powdered sugar, and juice. Spread custard mixture into tart tin. Arrange apple slices into rosette shapes, slightly overlapping, on custard mixture. Drizzle with any juices left in bowl.
6. Bake 50 minutes until pastry and apples are golden. Cool and chill for 1 hour. Serve sprinkled with white sugar and accompanied with cream.

Strawberry and Passionfruit Mile-High Layer Cake

(Photo Credit: Now to Love)

SERVES 12

Ingredients

• 8 oz. butter, softened
• 2 cups caster sugar
• 1 tsp. vanilla extract
• 4 eggs
• 2 cups plain flour
• ¼ cup self-raising flour
• ¾ cup milk
• 25 oz. strawberries
• 1 Tbsp. icing sugar

Passion Fruit Cream

• 20 oz. thickened cream
• 2 Tbsp. icing sugar
• ¹⁄3 cup passion fruit pulp

Meringue Frosting

• ²⁄3 cup caster sugar
• 1 Tbsp. glucose syrup
• 2 Tbsp. water
• 3 egg whites
• 1 Tbsp. caster sugar, extra

Instructions

1. Preheat oven to 350 F. Grease and line the bases of 5×2-inch round sandwich cake pans.
2. In a large bowl using an electric mixer, beat butter, caster sugar, and vanilla until light and fluffy. Beat in eggs one at a time. Fold in sifted flours and milk in two batches. Divide mixture evenly into pans.
3. Bake cakes for 35 minutes until a skewer inserted into the center comes out clean. Cool in pans for 5 minutes before turning top-side down onto racks to cool.

For the Passionfruit Cream

1. In a small bowl using an electric mixer, beat cream until soft peaks form. Stir in sifted icing sugar and passionfruit.
2. Reserve 10 of the strawberries, then thinly slice the remaining berries. Split cold cakes in half.
3. Place one cake layer, cut-side up, on a plate or cake stand, spread with one-fifth of the passion fruit cream, top with one-fifth of the sliced strawberries, then another cake layer.
4. Repeat layering, finishing with a cake layer.

For the Meringue Frosting

1. In a small saucepan, stir the sugar, glucose, and water on medium heat until sugar dissolves. Bring the mixture to a boil, and boil for 3 minutes or until syrup reaches 350 F on a sugar thermometer. Remove from heat to allow bubbles to subside.
2. In a small bowl, use an electric mixer to beat the egg whites until soft peaks form. Beat in extra sugar until disolved. With the motor running, pour in hot syrup in a thin, steady stream. Beat on high speed for 5 minutes until mixture is thick.
3. Spread frosting over the top and side of the cake. Just before serving, decorate with reserved strawberries and dust with sifted icing sugar.

Beef Wellington Bites With Salsa Verde

(Photo Credit: Now to Love)

MAKES 32

Ingredients

• 2 sheets frozen puff pastry, thawed
• 1 oz. butter
• ½ onion, chopped
• 2 cloves garlic, crushed
• 8 oz. button mushrooms, chopped
• 3 tsp. Worcestershire sauce
• 2 5-oz. beef sirloin steaks
• 1 Tbsp. olive oil
• 4 oz. baby green beans
• creme fraiche, to serve

Salsa Verde

• ½ bunch parsley, leaves picked, chopped
• ½ bunch watercress, leaves picked, chopped
• ¹⁄3 cup extra virgin olive oil
• 6 cornichons
• 2 Tbsp. white wine vinegar
• 1 Tbsp. capers
• grated zest 1 lemon

Instructions

1. Preheat oven to 420 F. Grease and line two oven trays with baking paper.
2. Using a 2-inch cutter, cut rounds from pastry and arrange on trays. Prick with a fork.
3. Place a sheet of baking paper on top of each tray, then place another tray on top (this will weigh down pastry for a lovely crunchy base). Bake for 10 minutes.
4. Remove extra trays. Bake 4 minutes until golden.

For the Salsa Verde

1. In a small food processor, pulse all ingredients until finely chopped. Season.
2. Meanwhile, in a frying pan, melt butter on medium. Saute onion and garlic for 2 to 3 minutes until tender. Add mushroom and saute, stirring for 5 to 6 minutes until tender. Mix sauce through. Remove from pan. Allow to cool.
3. Season steaks well with salt. Heat oil in same frying pan on high. Cook steaks for 3 minutes each side, or until cooked to your liking. Remove from heat. Set aside, loosely covered with foil, to rest for 5 minutes. Thinly slice.
4. In a saucepan of boiling salted water, blanche beans for 2 minutes. Drain, refresh under cold water. Thinly slice beans on an angle.
5. Top puff pastry rounds with mushroom mixture and beef. Dollop with a little creme fraiche and serve topped with sliced beans and drizzled with a little salsa verde.

Tomato, Olive, and Prosciutto Pizza

(Photo Credit: Getty Images)

SERVES 8

Ingredients

• 1 tsp. caster sugar
• ½ tsp. salt
• ¾ cup warm water
• 2 ½ cups plain flour
• 2 Tbsp. olive oil
• ¹⁄3 cup tomato passata
• 4 oz. cherry bocconcini, torn
• ½ cup grated Parmesan
• 15 oz. mixed baby heirloom tomatoes, halved
• ¹⁄3 cup Sicilian green olives
• 8 thin slices prosciutto, torn
• 2 long red chilies, thinly sliced basil leaves, to serve

Instructions

1. In a small bowl, whisk yeast, sugar, salt, and water until yeast dissolves. Cover and let stand in a warm place for 20 minutes until frothy.
2. In a large bowl, combine flour, oil, and yeast mixture; mix to a soft dough.
3. Knead on a lightly floured surface for 5 minutes until dough is smooth and elastic. Transfer to a large lightly oiled bowl. Cover, set aside in a warm place for 1 hour until it has doubled in size.
4. Preheat oven to 460 F. Heat two oven trays in oven.
5. Turn dough onto a floured surface and knead until smooth. Divide dough in half, roll each half into a 15×6-inch oval on a sheet of baking paper. Top dough with passata, cheeses, tomato, and olives.
6. Use paper to lift and transfer to pre-heated trays. Bake for 20 minutes until base is golden and crisp.
7. Top with prosciutto, chilli, and basil.

Eton Mess Scones

(Photo Credit: Now to Love)

MAKES 12

COOK TIME: 15 MINUTES

Ingredients

• 8 oz. strawberries, sliced
• 1 Tbsp. icing sugar, sifted
• 2 cups self-raising flour
• 1 oz. butter, chopped
• ½ cup buttermilk, plus a little extra, to brush
• ½ cup water roughly crushed meringues, chopped pistachios, to serve

Vanilla Rose Cream

• 10 oz. thickened cream
• 1 Tbsp. icing sugar
• 2 tsp. vanilla bean paste
• 1 tsp. rosewater essence
• pink food coloring

Instructions

1. In a bowl, combine strawberries and icing sugar. Set aside for 30 minutes.
2. Preheat oven to 420 F. Lightly grease an oven tray.
3. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
4. Make a well in center of flour. Pour in combined buttermilk and water all at once. Using a butter knife, mix quickly to a soft, sticky dough. Don’t over-mix.
5. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about ½-inch thick. Cut into rounds using a floured 2-inch cutter.
6. Place close together on prepared tray. Brush with a little extra milk. Bake for 15 minutes or until scones sound hollow when tapped. Cool scones on a wire rack.

For the Vanilla Rose Cream

1. In a large bowl, using an electric mixer, beat cream, icing sugar, vanilla, and rosewater until soft peaks. Swirl a little pink food coloring through cream (don’t over-mix) and transfer to a piping bag fitted with a fluted nozzle.
2. Split scones in half, top with sliced strawberries and vanilla rose cream. Sprinkle with crushed meringues and chopped pistachios to serve.

These recipes first appeared on our sister site, Now to Love.

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