Just days until the Jubilee and we’ve found the ultimate Celebration Sandwich that really is fit for the Queen. This unique sandwich has been made with all her favourite ingredients according to former Royal Chef, Darren McGrady and it’s been kept under wraps until now…
Now the recipe below does just make the ONE sandwich… So as you can imagine, I won’t be sharing this one… Yes, I will be sitting there at my street party with my Jubilee Celebration Sandwich in the lunch box, and eat every morsel myself!
To make the Flora Celebration Sandwich or using its grander name:
the “Roast fillet of juniper crusted Balmoral Estate Venison, guinea fowl pate, pea shoots and a ‘Gin & Dubonnet’ beetroot and apple relish” sandwich, but that is a bit of a mouthful (sorry excuse the pun…)
… the ingredients you will need are:
- 2 slices 10-grain bread (100g)
- 10g Flora Original
- 50g guinea fowl pate or readymade game pate
- 55g (4 thin slices) roast juniper-crusted venison or cooked roast beef
- 45g beetroot relish
- 6g pea shoots or micro greens or salad leaves
To make your own Beetroot relish:
- 250g uncooked red beetroot
- 50ml Sandringham Estate apple juice 50ml
- white balsamic vinegar
- 1 Tablespoon honey
- 25ml Gin 25ml Dubonnet
- salt and pepper to taste
Peel the beetroot and coarsely grate. Place in a small pan with the apple juice, vinegar and honey. Simmer until the liquid reduces by half and then add the Gin and Dubonnet and reduce again until the liquid becomes syrupy and the beetroot tender. Season with salt and pepper.
(Or a Quick Beetroot relish alternative):
- 250g cooked diced beetroot
- 1 bunch chopped spring onions
- ½ -1 teaspoon grated red chilli, optional
- 2 tablespoons chopped fresh herbs
- 1 tablespoon lemon or lime juice
- 1 tablespoon honey
Place all ingredients in a bowl, season and stir well.
To make your own Guinea fowl pate:
- 1 cooked guinea fowl breast (or chicken) skin removed
- (110g) 20g Flora Original, melted and with fresh thyme leaves infused
- 20g sour cream
- 20g Stilton cheese (optional)
- salt and pepper to taste
Chop the guinea fowl into small pieces and blend in a food processor with the Flora, sour cream and stilton cheese until smooth. Season with salt and pepper.
Back to the sandwich. Once all the elements have been prepared. Spread the bread with Flora, assemble the ingredients in layers and place on a plate.
Admire your work.
Show your friends and family.
Take photos and share on our brand new pinterest board
Then slowly enjoy and savour your sandwich… I am sure it will be worth the wait…
Now if you are worried as to how long it will keep and whether it goes soggy if prepared too much in advance, have no fear.
You can make it up early in the morning and it will still be fine by lunchtime, thanks to the pate being next to the bread, before the beetroot relish goes on, so preventing the bread from turning soggy.
And I have been told it will keep for a couple of days in the fridge.
Let us know if you do make it, and do please share with us!
We love hearing from you. So the question is: what celebration sandwich will you be making up? And how will you be celebrating the Diamond Jubilee? (sorry two questions today!)
The Lunch Box Lady x