Hotel du Vin Blog

We’ve been given an extra day off. Another blissfully long, four day weekend. Thanks to the Royal Wedding, whether you’re big on bunting or burying your head under the duvet, for this extra day off, I am truly thankful. I for one, think it’s a day to celebrate. To be proud of being British and of all things British. We sometimes forget to rally our sense of spirit and be a part of something, especially after the recent tough times and impending ‘double-dip’.

This is a happy event, that will go down in history and that as a country we kind of need to lift that spirit again. You may be sick as a chip of seeing it on the news, but I say let’s dig out those smart get ups and have something to talk about when we inevitably get asked when back at work ‘Where were you on Friday?’  And let’s face it, there’s not many occasions I can get away with my blue, spotted, heart shaped fascinator – but I’m sure this is one of them.

So, I’ll have my fingers crossed and shades at the ready for the sun to stick around. I’ll be gathering my nearest and dearest together in their most glorious finery, and instead of my usual glass of Pinot, I’ll be trying out some of the English wine and fizz everyone’s talking about. They sound like they’re going to be as big as the wedding itself this year. British wines and bubbly they tell me, are becoming a big hit for 2011 and beyond. as trends change and our summers are a few days longer. I think it would be rude not to give them a whirl. And they are of course being served at the Royal Wedding itself, so if it’s good enough for the happy couple… The Sommelier at Hotel du Vin & Bistro suggested I try a Balfour Brut Rosé or a Nannette’s English Rosé both from Hush Heath Estate in Kent, so I’ll be ordering a couple of those.

Once we’ve watched the celebration on TV or big screen and the vows have been made, being a Friday off and all, I know I won’t want the moment to end there. I’m never the first one to leave anything, so I’m thinking how quintessential a way to continue the afternoon than with an afternoon tea – a Champagne one of course. I can’t not have cake at a wedding…..any excuse. My favourite cake at that, light, fluffy, jam and cream filled, a nod to the British baking tradition, the Victoria Sponge. My mouth waters just thinking about it. Before the sweet I also can’t resist my favourite crust free sandwiches. I’m hoping for salmon, cucumber and cream cheese.

I’m not having my own street party as I live city centre and the main road might prove tricky to block off – so I’m heading for my local Hotel du Vin. That way I have the option of indoors or al fresco and they’ll definitely have all the treats I’m hankering for to save me attempting them at home – minus the cake mix plastered walls! – so I’d like to be treated like Royalty this weekend and be served wine and cakes for no other reason than I’m British.

You may choose to join me and be waited on, or you may fancy trying some of these specially created recipes below from Keith Shearer, Executive Chef at Hotel du Vin, for your own street party or soiré at home. Here’s to a happy Friday wherever you are. Whatever you choose to do, I choose to celebrate with loved ones. It’s not often we get a free Friday together.

Where will you be?

Victoria Sandwich cake
Ingredients:
200gm caster sugar 
200gm butter 
4 eggs 
200gm self raising flour 
1tsp baking powder 

Method:
Cream butter and sugar together,
Add eggs one at a time and mix till well creamed,
Add sieved flour and baking powder,
Mix till a smooth batter is achieved,
Pour into a greased lined cake tin bake at 180c,
Bake for 20mins till well risen and firm to the touch,
Leave to cool split through the middle spread with strawberry jam (fresh whipped cream or butter cream optional),
Replace the top and dust with icing sugar 

Sponge and scones

Buttermilk Scones
Ingredients:
250gm strong white flour 
500gm plain flour 
90gm butter 
90gm sugar 
5gm salt 
45gm baking powder 
500ml butter milk 

Method:
Rub butter through dry ingredients until fine crumbs are achieved,
Add buttermilk and mix to combine, do not over mix,
Roll out to one inch thickness and cut out circular shapes, 
Egg wash the top (careful not to get any egg wash on sides of scone or it will stop them rising),
Bake at 210c until well risen and golden brown, 
Serve with clotted cream and strawberry jam 

Banana Bread
Ingredients:
1lb ripe bananas 
1lb caster sugar 
4 whole eggs 
8floz oil 
8oz melted butter 
1lb  plain flour 
1 1/2 oz baking powder 

Method:
In a machine bowl whisk bananas and sugar together, 
Add eggs oil and melted butter, 
Sieve flour and baking powder together, 
Fold into banana mixture, 
Pour into greased and lined 1lb loaf tins scale at 400gm,
Bake at 180c for 30-40 mins 

Fruit Tarts
Sweet Pastry
Ingredients:
280gm sugar
690gm butter 
3 eggs
1125gm strong white flour 

Method:
Lightly cream butter and sugar together,
Add eggs slowly until well incorporated, 
Add flour until just combined, 
Reserve till needed, 
Roll out 3-4 mm thick line small tart cases bake blind till fully baked leave to cool,
Brush melted chocolate into the tart case

Pastry Cream
Ingredients:
550gm milk
1 vanilla pod split and scraped 
6 egg yolks 
125gm caster sugar 
30gm plain flour 
15gm corn flour 

Method:
Heat milk with vanilla pod, 
Whisk caster sugar and egg yolks together, 
With the flour and corn flour, 
Add hot milk to egg mix return to stove cook out, 
Chill reserve till needed, fold in semi-whipped cream to soften

Assemble:
Fill tart shells with pastry cream, decorate with seasonal fruit – nice combination of colours,
Finish off with a clear pastry glaze on top, set removes drips,
Run toasted desiccated coconut round the edge to finish.

Recipes by Keith Shearer, Executive Chef at Hotel du Vin & Bistro