TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
A royal reception feast for 600: langoustines, quail eggs and rhubarb tartlets
Change text size
Gift Premium Articles
to Anyone
Share the best of The Jakarta Post with friends, family, or colleagues. As a subscriber, you can gift 3 to 5 articles each month that anyone can read—no subscription needed!
The wedding cake by Claire Ptak of London-based bakery Violet Cakes in Windsor Castle for the wedding of Meghan Markle and Prince Harry in Windsor, Britain, May 19, 2018. (Reuters/Steve Parsons/Pool)
G
uests of Prince Harry and his new wife Meghan were set to tuck into dishes including Scottish langoustines, grilled asparagus and rhubarb crumble tartlets at a lunchtime reception for the newlyweds.
Some of the 600 or so guests arrived hours before the beginning of the ceremony at noon, and were likely to be eager to sample the sumptuous foods on offer.
Canapes being served include poached free-range chicken in a lightly spiced yoghurt with roasted apricot, croquettes of confit Windsor lamb and garden-pea panna cotta with quail eggs and lemon verbena.
There were also bowl foods such as pea and mint risotto with pea shoots, truffle oil and parmesan crisps, and 10-hour slow roasted Windsor pork belly, all washed down with champagne, wines and a range of soft drinks.
Read also: Save room for dessert: British royal wedding cake slices to be sold
The wedding cake included elderflower syrup, made at the Queen’s residence in Sandringham from the estate’s own trees, with an Amalfi lemon curd filling and elderflower buttercream.
