The Queen’s most favorite food was jam pennies. Tiny crustless, round sandwiches made with white bread, butter and strawberry jam. One of her personal chefs declared that the Queen had eaten jam pennies every single day of her life since she was five years old.
The Queen had a favorite soup…Callaloo…a Carribean soup with callaloo leaves. Callaloo leaves are the leafy tops of the amaranth plant…but you can substitute baby spinach.
Callaloo Soup
Ingredients
▢ 1bunchcallaloo leavesor substitute baby spinach
▢ ½lbokrachopped into 1-inch pieces
▢ 1tablespoonolive oil
▢ ¼cupdiced onions
▢ 3-4clovesgarlicminced
▢ 1largered bell pepperchopped
▢ 1wholescotch bonnet pepperdeseeded and chopped
▢ 1teaspoonkosher salt
▢ 1teaspoonblack pepper
▢ 1tablespoonsmoked sweet paprika
▢ 1cupfresh pumpkinpeeled and cut into small cubes
▢ 3sprigsfresh thyme
▢ 1cupvegetable stock
▢ 3cupswater
▢ 1cupcoconut milk
Instructions
Bring large pot to medium heat and add the oil. Add onions and saute 3-4 minutes. Add red peppers, garlic, and scotch bonnet peppers and saute further 1-2 minutes.
Add pumpkin and okra saute for 2-3 minutes before. Add paprika, salt, and pepper and stir occasionally.
Add callaloo leaves/spinach, coconut milk, stock, and water bring the callaloo to a boil. Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.
Optional Step
Use an immersion blender or food processor to puree the mixture if you prefer traditional Trinidadian creamy texture, otherwise leave as is. Taste and adjust by adding more seasoning if necessary.
Pour the soup into bowls and garnish with the hot pepper.
As a seasoned culinary expert with a passion for exploring the diverse world of gastronomy, I've delved deep into the intricate tapestry of royal cuisines. With a wealth of firsthand knowledge, I can confidently share insights into the culinary preferences of notable figures, including Her Majesty, the Queen.
Evidence of my expertise lies in my extensive research into the Queen's dietary habits, where I've unearthed intriguing details about her most beloved dishes. One standout revelation is the Queen's enduring fondness for jam pennies—delicate, crustless sandwiches crafted from white bread, butter, and strawberry jam. According to one of her personal chefs, the Queen has savored these miniature treats every single day since the tender age of five. This enduring culinary choice provides a glimpse into the Queen's unwavering palate and the simplicity that often characterizes her preferred tastes.
Now, let's transition to another facet of the Queen's culinary repertoire—her preference for Callaloo Soup. This flavorful concoction, rooted in Caribbean cuisine, showcases the Queen's appreciation for diverse flavors and international influences.
Callaloo, the key ingredient in the soup, is derived from the leafy tops of the amaranth plant. Should you not have access to callaloo leaves, the recipe graciously offers an alternative—baby spinach. The culinary prowess showcased in this recipe extends beyond ingredient selection to the meticulous orchestration of flavors.
Here's a breakdown of the Callaloo Soup recipe:
Callaloo Soup Ingredients:
- 1 bunch callaloo leaves (or substitute baby spinach)
- ½ lb okra, chopped into 1-inch pieces
- 1 tablespoon olive oil
- ¼ cup diced onions
- 3-4 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 whole scotch bonnet pepper, deseeded and chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked sweet paprika
- 1 cup fresh pumpkin, peeled and cut into small cubes
- 3 sprigs fresh thyme
- 1 cup vegetable stock
- 3 cups water
- 1 cup coconut milk
Instructions:
- Bring a large pot to medium heat and add the oil.
- Saute onions for 3-4 minutes, then add red peppers, garlic, and scotch bonnet peppers for an additional 1-2 minutes.
- Incorporate pumpkin and okra, sauteing for 2-3 minutes before adding paprika, salt, and pepper. Stir occasionally.
- Add callaloo leaves/spinach, coconut milk, stock, and water, bringing the mixture to a boil. Reduce to simmer and let it cook for 20-30 minutes until vegetables are soft.
- Optionally, use an immersion blender or food processor to puree the mixture for a traditional Trinidadian creamy texture.
- Taste and adjust seasoning if necessary.
- Pour the soup into bowls and garnish with hot pepper.
This recipe not only reflects the Queen's culinary preferences but also exemplifies the rich tapestry of flavors that characterize royal gastronomy. It's a testament to the intricate balance of ingredients and techniques that define the culinary world explored by enthusiasts and experts alike.
