HONOLULU (HawaiiNewsNow) - There are less than 24 hours until the Royal Wedding and it seems everyone is joining in the festivities, including the Veranda at the Moana Surfrider.
Executive sous chef Richard Lancaster, a British native, has prepared a special lunch and tea service in honor of the upcoming nuptials.
The Veranda's "Royal Tea" set ($48) is available on Friday, April 29 only. It comes with a glass of sparkling dry rose champagne, soup of the day, an assortment of sandwiches (roast beef on foccacia, egg salad on whole wheat, and smoked salmon with boursin cheese on baguette), scone and sweet pastries, assorted macaroons, chocolate eclair, raspberry mousse cake, fruit tart, and fresh berries with crème fraiche and brown sugar. Each diner also gets a sandalwood fan.
Chef Richard is also cooking up a "Royal" Shepherd's Pie ($26) with braised veal, andouille sausage, carrots, onions and fennel topped with a truffle mashed potato and a gratin of gruyere and parmesan reggiano. This special entree will be available throughout the weekend. (See recipe below.)
The Veranda at the Moana Surfrider is located at 2365 Kalakaua Avenue, Honolulu, HI 96815. For reservations, call (808) 921-4600 or email TDRC.email@example.com.
A 'Royal' Shepherd's Pie
Recipe Courtesy: Richard Lancaster
The recipe is a take off the British Shepherd's Pie which consisted of either ground up Lamb or Beef. Here we use Veal Cheeks, Andouille Sausage, Fennel, Carrots & Onions. We top it with Truffled Mashed Potatoes and a gratin of Gruyere Cheese & Parmesan.
- 1lb Veal cheeks
- 2 tblspn Flour
- ¼ cup Olive oil
- 1 tspn chopped Garlic
- 1 ea round Onion diced
- 1 carrot Carrot diced
- 1ea Celery stalk diced
- 2tblspn Tomato paste
- 1qt Beef broth
- 1 cup Red wine
- Fresh thyme
- Bay leaf
Dust the veal cheeks in the flour, and sauté in olive oil on both sides to seal in the juices. Remove the veal and sauté the vegetables in the same pan until lightly browned. Add the tomato paste and continue to cook for a couple of minutes. Add the red wine and reduce by half and then add the beef broth and herbs. Add the veal back in and simmer until tender, about 1 hour. Remove the veal when done and then add the roux to the cooking liquor until desired thickness is reached.
- 8oz Andouille sausage
- 4oz Braised carrots
- 4oz Braised fennel
- 4oz Round onion - sliced
- 2oz Gruyere cheese (shredded)
- 2oz Parmesan cheese (grated)
- 1tspn Truffle peelings – chopped
- 4 cups Mashed potatoes
Cook the andouille sausage and let cool. Cut the sausage into slices. Thinly slice the onion and fennel. Cut the carrots into bite size pieces.
Cook the vegetables without too much color. In individual casserole bowls, put the veal, sausage and vegetables, 2/3 of the way up the bowl and add some of the sauce to moisten. When cooled, the truffled mashed potato is piped on, and the cheeses sprinkled on top. Place into a 350f oven to warm and lightly brown the top.