THE COOL CLUB
Create a Platinum Jubilee party menu to remember with our collection of delicious recipes.
To mark Queen Elizabeth II’s 70-year reign on the throne, a four-day bank holiday weekend is taking place from Thursday 2nd to Sunday 5th June 2022. And if you’re planning a Platinum Jubilee party to mark the occasion, you may be on the hunt for Platinum Jubilee food and drink.
Well, we’ve got a right royal line up – from scrumptious snacks and perfect party food to cocktails and great British favourites. Here, we’ll delve into part one – Platinum Jubilee party drinks and nibbles.
Platinum Jubilee party savoury recipes
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Herby Sausage Rolls
These sausage rolls are a quick and easy Platinum Jubilee party recipe and a brilliant British classic. Pair with some piccalilli for some extra zing, and enjoy alongside an ice-filled glass of Pimms.
Whether you choose our Platinum Pimms, Pimms No1, Pimms and Ginger Ale or a Pimms spritzer, you’re bound to find a winner.
Ingredients
375g puff pastry sheet (thawed)
1 tsp. wholegrain mustard
500g sausage meat
1 tbsp. Fresh, chopped sage
1 tbsp. Fresh chopped parsley
A pinch of salt
A pinch of pepper
1 beaten egg, to glaze
Method
Preheat the oven to 220°C.
Prepare a lightly greased baking sheet upon a baking tray and put aside.
Unroll the pastry and cut in half to make two long pieces.
Spread over the mustard.
Mix the sausage meat, herbs, salt and pepper.
Divide the mixture into two equal portions and roll each one into a long thin roll.
Lay the sausage meat along the pastry strips and brush the edges with water.
Fold the pastry over the sausage meat, pressing the edges together and leaving the ends open.
Cut each roll into 8 pieces and make a couple of diagonal cuts across each one.
Place on the baking sheet on the fridge for 20 minutes.
Take the rolls out of the fridge and brush with beaten egg.
Bake for around 20 minutes, until golden brown.
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Mini Coronation Chicken Pies
Using the quintessentially British Coronation Chicken encased in a mini mouthful of shortcrust pastry, these Mini Coronation pies are an iconic Platinum Jubilee party food.
Pair with a Strawberry Moon Colada for a tongue tantalising taste sensation, or a non-alcoholic Watermelon Fruit Cooler.
Ingredients (serves 8)
140g of cooked chicken breast
1 medium onion, finely diced
2 tbsp. curry powder (medium works well)
4 tbsp. mango chutney
150g soured cream
Knob of butter, for greasing
375 shortcrust pastry sheet
1 beaten egg, to glaze
Plain flour, for dusting
Method
Preheat the oven to 200°C and grease an eight-portion muffin tin.
Heat the oil in a frying pan and soften the onion. Stir in the curry powder and cook for another minute or two.
Put the softened, curried onion into a mixing bowl and stir in the chutney.
Cut the cooked chicken breast into 1cm cubes and add to the mixture.
Add the soured cream and mix well.
Season and allow the mixture to cool.
Meanwhile, roll out the pastry and cut 8 big circles and fill the muffin tin holes, with enough pastry to overhang the sides slightly.
Fill the pastry with the chicken mixture.
With the remaining pastry, cut out the pie lids and top each pie with a lid.
Be sure to press the edges together to make a tight seam.
Brush the tops of the pies with the beaten egg and make a fork hole in each one.
Cook for around 20-25 minutes, until golden brown.
Leave to cool and enjoy!
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Potted Shrimp with Ciabatta
For fish-loving friends, this classically British seafood starter is sure to delight. It’s best made the day before and left to set overnight – meaning one less thing to worry about on the day of the Platinum Jubilee party.
This Platinum Jubilee party recipe serves six, so don’t forget to double up if you’re catering for a larger group!
The spicy flavour of a Bloody Mary goes beautifully with this dish, as does a Spicy Tequila.
Ingredients (serves 4)
120g salted butter
2 pinches of pepper
A pinch of ground nutmeg
400g cooked and peeled prawns or brown shrimp
1 lemon, cut into wedges
The Ice Co Party Ice
Ciabatta
Method
The day before your Platinum Jubilee party, melt the butter over a low heat on the hob and add the pepper and nutmeg.
Add the prawns or shrimp to the pan, stirring regularly.
Using a slotted spoon, remove the prawns and press them into ramekins. Allow to cool.
Once the prawns have set, pour the leftover butter over the prawns until they are fully covered.
Return to the fridge to set overnight. When you’re ready to serve, pop a slice of lemon on the side of the ramekin, rest on a bed of Party Ice and break into some warm ciabatta.
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Classic Cheese Scones
It has to be said, there’s something particularly delightful about a scone and a homemade brew. But why not put a cool spin on it by making a Long Island Iced Tea? Or if you fancy a coffee, this Dalgona Coffee is one of the creamiest iced coffees around!
Ingredients
225g self-raising flour
pinch of salt and pepper
1 tsp baking powder
60g chilled butter, cut into cubes
125g mature cheddar, grated
100ml milk, plus 1 tbsp for glazing
Method
Preheat the oven to 180C/gas mark 6 with a large baking tray inside.
Sift the flour, salt, pepper and baking powder into a bowl.
Add the butter and use your fingertips to combine the mixture and create breadcrumbs.
Make a well in the centre of the mixture and pour in a dash of milk.
Lightly flour a surface and roll out the dough to around 2cm thick and cut out the scones with a scone cutter.
Pop the cut outs on the tray on top of a sheet of baking paper and glaze with a little milk.
Sprinkle with leftover cheese and cook for around 15 minutes, or until brown.
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Easy Scotch Eggs
It wouldn’t be a royal Platinum Jubilee party without this party food classic! Scotch eggs make great finger food and are surprisingly easy to make.
Ingredients
5 large eggs
350g sausage meat
140g cooked ham
30g of stuffing mix
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
100g plain flour
100g dried breadcrumbs
Method
Boil a pan of water and simmer the eggs for 7 minutes. Leave them to cool completely and set aside.
Put the sausage meat, pepper, ham, herbs and stuffing in a mixing bowl and combine the ingredients.
Divide into four equal balls, and squash one of the balls until it’s completely flat.
Place a lightly floured egg in the middle of the squashed sausage meat and wrap the sausage meat around the egg. Then roll in beaten egg and breadcrumbs.
Deep fry for around 8-10 minutes, or until golden and crispy.
Your Platinum Jubilee party covered
Need some meal ideas for your Platinum Jubilee Party? Check out part two of our Jubilee series with our Royal Jubilee mains and desserts blog.
