Royal Mother's Day Tea Party

Today, my dear friend and blogging buddy, Kitty, of Kitty's Kozy Kitchen attended a cooking class and "Royal Mother's Day Tea Party" conducted by Chef Darren McGrady, The Royal Chef  He was chef to Queen Elizabeth II, and private chef to Princess Diana.  His bio on his website, Darren McGrady, The Royal Chef, gives the following information about him:  Darren was personal chef to Queen Elizabeth II, Diana, Princess of Wales and Princes’ William and Harry for fifteen years and has cooked for Presidents’ Ford, Reagan, Bush, Clinton and Bush. He is now a chef, author, culinary consultant, event planner and public speaker living in Dallas, Texas. His first cookbook titled ‘Eating Royally; recipes and remembrances from a palace kitchen’ is now in sixth print with all of his advance and royalties donated to the Elizabeth Glaser Pediatric Aids Foundation.

He prepared a high tea with: English Cheddar and Branston Pickle Sandwiches; English Cucumber and Mint Cream Cheese Sandwiches; Parma Ham, Rocket and Mozzarella Sandwiches; Curried Shrimp Deviled Eggs; Smoked Salmon and Dill Quiche; Rose Macaroons; Lavender Shortbread with Honey; Chocolate Torte; and Orange and Green Tea Loaf Cake with Clotted Cream Frosting.  This was accompanied by tea, of course, and three champagnes.  The food was delicious, the chef was charming, and he shared stories about the Royals, and his recipes as well.

I haven't eaten curry very often, so I am always a bit leery of dishes that have it as ingredient, fearing that it will be too strong or spicy.  All of the food today was wonderful, but oddly enough, the Curried Shrimp Deviled Eggs were my absolute favorite.  Kitty and I spoke with the chef after the tea, and bought a copy of his cookbook "Eating Royally".  He gave his permission for us to share his recipes on our blogs, so here is the recipe for the eggs.  Give them a try!

If Chef McGrady has an event near you, I highly recommend you attend.  He does an excellent job!

 Curried Shrimp Deviled Eggs
Ingredients:
6 hard boiled eggs-cut in half, remove yolks
8oz. raw shrimp, chopped into small chunks
1/2 TBS Madras curry powder
1 TBS olive oil
2 TBS chopped fresh chives
5 TBS mayo
5 TBS (he said to use less for deviled eggs)
1TBS mango chutney
1/2 tsp. salt
2 TBS water

Directions:
In a small non-stick saute' pan, add olive oil on medium-high heat; add curry powder; stir.  As soon as it sizzles, add the chopped shrimp and salt; saute for a few minutes until shrimp turns pink.  Remove from heat, and let cool.  Combine the mayo and sour cream; Remove 3 TBS of the mixture to a separate bowl and add almost 3TBS water.  It should be pourable, the consistency of cream.  Mash up all but three of the yolks and add to shrimp.  Add mayo mixture, chives and mango chutney, stir thoroughly to combine.  Taste to adjust seasonings.  Chill in refrigerator until ready to use.  To finish preparation, divide filling among the egg whites, topping to the brim.  Drizzle thinned mayo mixture over the eggs.  Place the three remaining egg yolks in a strainer; push yolks through strainer with your fingers to make a "dust".  Sprinkle over plated eggs and serve.

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