Clockwise from Top Left: Teapot ($375/Grange hall); tea cup ($25/grange hall); lady onyx charger ($50/wisteria) Chris Plavidal

Recipes

Try Your Hand at These Recipes Conceived by Queen Elizabeth’s Former Chef

The Queen turns 94 today. To celebrate, Chef Darren McGrady shares three recipes for royal-approved tea sandwiches.

Are you done bingeing The Crown and in need of something else? Get your Brit fix with a proper tea party. Chef Darren McGrady, caterer and owner of Eating Royally, brings us three recipes for tea sandwiches. (Before moving to Dallas, McGrady fired up the kitchens of Buckingham Palace, Windsor Castle, Sandringham House, and Balmoral Castle, just to name a few jewels in his crown.) Pinkies up!

Double Gloucester and Chive with Tomato Sandwiches

Makes about 3 rounds of sandwiches

6 slices of bread
8 ounces double Gloucester and chive cheese
3 ounces Somerdale English butter
2 vine ripe tomatoes

Grate cheese; set aside. Boil a small pan of water, cut a small cross into the tomatoes, and carefully place into boiling water for one minute. Move the tomatoes to a bowl of ice water and peel off skins. Cut into quarters; remove seeds and discard. Butter bread, sprinkle cheese onto one slice, and place the tomato quarters on top followed by a slice of buttered bread.

Curried Chicken Salad

Makes about 3 rounds of sandwiches

6 slices of bread
1 (6 ounce) grilled chicken breast, boneless, skinless (diced into ¼ inch pieces)
½ cup mayonnaise
2 teaspoons Thai green curry paste
¼ teaspoon fresh ginger, finely chopped
1 tablespoon green onions, green part, finely chopped
2 tablespoons fresh mango, finely diced
Salt and pepper to taste

Mix all of the above ingredients together in a large bowl. Season with salt and pepper to taste. Can be made three days ahead. Plastic wrap and refrigerate.

Poached Salmon Salad

Makes about 3 rounds of sandwiches

6 slices of bread
1 (5 ounce) center cut filet Atlantic salmon, poached and cooled
½ cup mayonnaise
1 teaspoon capers
1 small clove garlic
2 tablespoons celery, finely diced
½ lemon, zest and juice
2 tablespoons fresh dill, finely chopped
Salt and pepper to taste

Mix all of the above ingredients together in a large bowl. Season with salt and pepper to taste. Can be made three days ahead. Plastic wrap and refrigerate.

Credits

  • Food Styling Lisa Mohon
  • Styling Larry Oliver

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