05/25/2022 | Press release | Distributed by Public on 05/25/2022 17:17
These recipes, favourites at our Rabot restaurant in London's Borough Market, will be the talk of the town at your Jubilee get-together. Revel in made-to-share British classics given a cacao twist.
From centrepieces to desserts, canapès to cocktails, finger food to fun for the whole family, why not try them all for a unique Jubilee menu. Bound to impress the Joneses. Just add bunting.
Cocktails and Mocktails
Canapès & Finger Food
Main Plates
Puddings
Since there is absolutely no chance of a double bank holiday, in June, in Britain, being spoilt by the weather, we're planning for unadulterated blue skies, glorious sunshine and long, warm evenings. Naturally, you'll need some ultra-refreshing drinks for guests of all ages.
A tart variation on the Sea Breeze, with a cherry & raspberry gin kick.
[Link]It's the summertime, and the living is breezy…
An ice-cold Rabot Breeze levels up any summer evening. Two parts refreshment, one part gin-spiration and garnished with summer vibes. It's our extra dry and extra fragrant paean to World Gin Day.
Collins
Lavender sprig, 3 raspberries, and a grapefruit skin twist
Shake all ingredients with ice and strain into ice-filled glass. Unwind.
Shaken, or stirred, this British classic takes very kindly to being Velvetised. The addition of our cult favourite Velvetised Cream elevates a classic to new, chocolatey heights.
[Link]Shaken over ice
The Queen herself is commonly believed to be a fan of high-quality dark chocolate, particularly mint flavours. So it seems highly likely Her Majesty would be partial to this minty, refreshing summer cocktail.
[Link]25ml Mint Velvetised Cream,
25ml Absolut vodka,
25ml Crème de menthe or other mint liqueur
35ml coconut milk
10ml hot water
35g dark chocolate flakes
Fresh mint
The creator of many of the drinking chocolates in your Inventing Room box is David Demaison, our Group Development Chef. "I like drinking chocolate all year round," he says. "It's probably my favourite indulgence." So David makes sure they're just as delicious chilled as well as hot, to be enjoyed as the months get warmer. Our Dark Mint Hot Chocolate, for example, is fabulous over ice on a sunny afternoon. Here's David's guide on how to prepare a perfect chilled chocolate in your Velvetiser. Velvet-smooth drinking chocolate at the touch of a button in two and a half minutes, with zero fuss or mess.
1. Fill your Velvetiser with your chosen dairy or plant-based milk (up to the line).
2. Velvetise the milk, then pour into a tall glass over ice, leaving just enough milk in the Velvetiser to cover the whisk. Leave to chill.
3. Add your Dark Mint chocolate flakes to the Velvetiser and press the button.
4. When your warm chocolate is Velvetised, pour it over the chilled milk and watch it mingle
Optional: take to the next level, perhaps with a shot of your favourite Velvetised Cream or a scoop of ice cream for the ultimate cocktail or milkshake.
Steeped cacao nibs bring a little spice to a traditional iced tea.
This variant on Iced Tea adds richness and a little kick to this summer favourite
[Link]Buffet-friendly delights to enjoy underneath the bunting. If you need an extra canapè, you can very easily turn our 'Main Course' - Cacao Gin-cured Salmon (further down), into a delightfully ergonomic canapè. Or, keep it in the Main Course section if you need a full plate option for your menu.
Slightly more challenging than some canapè recipes, this dish requires a little skill. It can easily be extended into a main course, or you can stick to the canapè option for an oozy, unctuous treat.
You'll need some large pans and a large baking tray, and a 12-hour window to marinade the beef before cooking.
2kg x Featherblade of Beef. Substitute with Pork Shoulder or any other shoulder cut of meat if desired.
1kg x White Potatoes
800g x White Onions
400g x Carrots
200g x Leeks
150g x Cacao Nibs
100g x Unsalted Butter
15g x Table Salt
1 x tablespoon Black Peppercorns
A quintessentially British tradition, afternoon tea has long been enjoyed by nobility, including of course at Buckingham Palace.
Our take on this classic British tradition is a staunch favourite at our Rabot restaurant in London's Borough Market. Naturally, we give the menu a cacao twist, adding some surprising new flavour profiles into the mix. For example, swapping the jam traditionally served with scones for home-made chocolate hazelnut spread, or adding a white chocolate flourish to horseradish sauce.
These finger-food recipes, inspired by our Afternoon Tea of The Gods menu, make for a sumptuously cacao-powered buffet offering.
½ sachet Vanilla White Chocolate Hot Chocolate Flakes
Thinly sliced beef
Horseeradish sauce
Velvetise some white chocolate flakes and stir into horseradish sauce before making a traditional beef and horseradish sauce sandwich. Remove crusts and slice into grabbable oblongs.
2 eggs
Mayonnaise
Handful cocoa nibs
Handful chives
(Adjust amounts to match number of sandwiches)
Blitz a handful of chives with the same amount of cocoa nibs, then fold through mayonnaise. Boil two eggs, smash and mix with the mayonnaise, and spread on soft brioche.
[Link](Makes 300g)
A chocolatey version of a classic cream tea - simply replace the jam with home-made chocolate and hazelnut spread
1. In a mixing bowl, mix the hazelnut paste and sugar until smooth.
2. Melt the chocolate in the microwave in 10-second bursts on medium power for 40-50 seconds. Alternatively, melt the chocolate in a bowl set over a pan of simmering water for 2 minutes. Make sure the bottom of the bowl doesn't actually touch the hot water and stir the chocolate occasionally.
3. Slowly add the oil to the chocolate in a trickle, beating the chocolate all the time to create a smooth emulsion. Now beat in the mixed nut paste and ensure everything is thoroughly combined. Chill in an airtight container for about 1 hour until set.
4. This can be kept for up to 2 weeks in the fridge. Soften at room temperature for about 30 minutes before serving.
Serve your Afternoon Tea highlights with some of our classic British desserts, reimagined as chocolates. Eton Mess, Strawberries & Cream, Rhubarb & Custard and Treacle Tart.
Whether you need a main plate dish or an additional canapè for your cacao-inspired menu, this dish is tangy, satisfying… and versatile.
Use high-quality salmon and cure for 12 hours in our award-winning Cacao Gin. Tender, silky, with a burst of juniper and malty cacao depth, this dish can be served as a main plate - just add asparagus, pickled cucumber and yellow courgette ribbons. Or, serve with bread or crackers on a sharing platter.
4 large salmon fillets
500g Maldon salt flakes
250g caster sugar
100g dill
75ml Cacao Gin
¼ cup coriander seeds
2 tbsp juniper berries
1 teaspoon black pepper
2 x lemons
2 x limes
No party menu is complete without pudding. From a platter-friendly 'Crownie' to our take on a 'Brit-pud' classic, round off your cacao-inspired Jubilee menu with these platinum-standard people-pleasers.
Not quite a cookie, not quite a brownie - it's the aptly-named Crownie: a chocolatey, soft-yet-crunchy biscuit packed with hazelnuts. A perfect Platinum party-platter pleaser.
200g butter, at room temperature
100g soft light brown sugar
50g golden caster sugar
275g plain flour
25g cacao powder
1 egg, beaten
1 teaspoon baking powder
250g Classic 70% dark hot chocolate flakes
100g whole or chopped roasted.
1. Preheat oven to 160°C/gas mark 3 and line two baking trays with baking parchment.
2. In a mixing bowl, cream the butter and sugars together until pale and fluffy, then beat in the egg.
3. Add the flour, cacao powder and baking powder and stir until combined.
4. Add the chocolate and hazelnuts, then use your hands to bring everything together into a dough and refrigerate for around 2 hours.
5. Once chilled, shape the dough into 16 balls and place them evenly on the prepared baking trays before pressing them down to a thickness of approximately 1.5cm.
6. Bake for 10 - 12 minutes on the middle shelf of the oven; your Crownies should be cooked but slightly soft in the middle.
7. Serve warm (they're even more delicious with ice cream and chocolate sauce).
A new take on a classic, elevated with your favourite dark and milk chocolate. Any combination of chocolate will taste delicious.
200g of dark or milk chocolate, or a mix of both
2 egg yolks
600ml milk
55g caster sugar
1 day-old baguette, thickly sliced
Butter, for greasing
1. Preheat the oven to 160°C/Gas Mark 3 and grease an ovenproof dish with butter.
2. Bring the milk to a boil in a pan, then remove from the heat and set aside. Put the chocolate, egg yolks and sugar into a food processor with a little cold milk. Blitze the mixture into a paste and remove from the food processor.
3. Add the hot milk to the mixture, leave to stand for a minute, then whisk.
4. Arrange bread slices in the ovenproof dish, creating 2 - 3 layers. Pour the chocolate mixture over the bread and bake for 20 - 25 minutes. The top should look crisp and lightly browned.
5. Leave to cool for 10 minutes, then serve on its own or with a scoop of vanilla ice cream.