Day 119 – The Royal Wedding, and some suitable recipes for celebrations in style!

After a quick cycle into town for provisions from the market, and a quick fleece blanket Union Jack purchase from ‘La Maison’ shop, we were ready to party on the terrace. Janine whipped up a fantastic English breakfast, while Charles and I got stuck into the Telly watching. Hubbie hovered. Kids couldn’t quite understand what the fuss was about.

Our English BBQ breakfast consisted of sausages, bacon, baked beans, scrambled eggs with smoked salmon, toast, grilled tomatoes. Served with bucks fizz, cups of PG Tips tea, Heinz tomato ketchup and HP sauce. Perfect!

A few tears later (grown ups of course) we had witnessed the wedding in all it’s glory, while keeping fingers crossed that the grey clouds over Brittany were not going to turn to rain. Luckily they didn’t, and we even got a blast of sunshine at one point.

As we waited for the Balcony kiss ( and were rewarded with two), we whipped up a Jamaican chicken on the BBQ, and served it with salad.  Accompanied by Aubergine Dip, roasted tomatoes and pitta bread.  Here are the recipes:

Jamaican “Roast it, Don’t Poke It” Chicken

From Ainsley Harriott’s Barbeque Bible

This recipe can be used for large or small chickens, even guinea fowl, corn-fed if possible.  You will just need to adjust the cooking times, allowing about 15 minutes per 500g plus 15 minutes. You must have a covered barbeque for this recipe.

Serves 4

1 1.5kg chicken, preferably corn-fed
1 teaspoon paprika
1 tablespoon mild curry powder
Pinch of ground cloves
Pinch of ground cinnamon
Finely grated zest of ½ lemon
1 garlic clove, crushed
1 tablespoon chopped fresh coriander
¼ teaspoon salt
Freshly ground black pepper
4 tablespoons butter, softened
2 fresh bay leaves

Remove the elastic from the legs and any giblets and excess fat from the chicken cavities.

Mix the paprika, curry powder, cloves, cinnamon, lemon zest, garlic, cilantro, salt and pepper with the butter to make a smooth paste.

Loosen the skin over the breast of the chicken and spread about half of the curry butter over the breast meat in a thin layer. Spread the rest of the butter inside the cavity of the chicken and then push in the bay leaves. Tie the legs back together with string and leave to stand in the refrigerator for 1 hour.

Prepare your barbeque for the indirect method of cooking: restrict the heat source to the edges of the hearth, leaving a space clear in the center for the food and a drip tray.

Place the chicken directly over the tray, cover with the lid and cook for about 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.




Melintzanosalata (Aubergine Dip) with roasted tomato sticks


For the tomato sticks

For the melintzanosalata

  • 1 large aubergine
  • 1/2 lemon, juice only
  • 4 extra virgin olive oil
  • good pinch of ground cumin
  • 1 clove garlic, finely chopped
  • 1 tbsp chopped flat leaf parsley
  • 2 tbsp Greek yogurt
  • black pepper


1. If using wooden skewers, soak them in cold water for 30 minutes – this helps prevent them from scorching on the barbecue.

2. To make the cherry tomato sticks, thread 3 tomatoes onto each skewer, alternating them with a slice of the garlic and a bay leaf.

3. Pierce the aubergine near the stem end with a fork (this will prevent it from popping during cooking), and place on to a medium-hot barbecue.

4. Cook for 20 minutes, turning occasionally, until the skin is really black and starting to blister, and the flesh feels tender in the centre.

5. Cut the aubergine in half lengthways and scoop out the flesh into a pestle and mortar. Mash to a rough puree, and mix in the lemon juice.

6. Very gradually, whisk in the olive oil as if you were making mayonnaise (the mixture will thicken very slightly). Stir in the ground cumin, garlic, parsley, and yogurt, and season to taste.

7. Brush the cherry tomato sticks with the olive oil and cook over medium-hot coals for 4-5 minutes. While they are on the grill, turn them every now and then, until they are just soft and the skins have split. Season with a little salt and pepper.

8. Spoon the melintzanosalata (the aubergine dip) into one or more bowls and drizzle with a little olive oil. Serve with the cherry tomato sticks.


Around 3pm we disbanded, and kids were packed off with Janine and Charles, so that we could focus on the big clean up. Yes the time had arrived to start heading for home. No more extensions, tomorrow we drive back. Just in time to celebrate our other nationality in the family, the Dutch Queens Day. So now I must swop my union jacks for orange, and party with the Dutch. Hard life!

One Response to “Day 119 – The Royal Wedding, and some suitable recipes for celebrations in style!”
  1. nrhatch says:

    Sounds like fun. Gorgeous deck for breakfast!

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