Royal Dining: Acclaimed Welsh Chef Shares Some Recipes

NEW YORK (CBSNewYork) -- They're royal dishes fit for a queen.

Acclaimed Welsh chef Penny Lewis, also known as "the real-life Mrs. Patmore" from the TV series "Downton Abbey, stopped by the CBS2 studios to share some of her recipes. Lewis has cooked for Queen Elizabeth, Prince Philip and other royals.

Click on the video player above to watch the segment.

For more information on Lewis' Culinary Cottage, visit www.theculinarycottage.co.uk.

Here are her recipes:

WELSH CAKES

225g all purpose flour
85g extra fine sugar
½ teaspoon mixed spice or pumpkin pie spice
½ teaspoon baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying (or substitute butter)
50g currants
1 egg, beaten
Splash milk

Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through

WELSH RAREBIT

25g/1oz butter
25g/1oz plain flour
l00ml/3½fl oz beer
150g/5oz mature Colliers Welsh Cheddar cheese, grated
1 egg yolk
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
pinch cayenne pepper
4 thick slices whole grain bread
freshly ground black pepper

Preheat the grill to high.
Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
Place the bread on a baking tray and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don't burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.

MERINGUE ROULADE

3 Egg Whites
¾ Cup Granulated Sugar
2 tsp Cornstarch
1 tsp Lemon Juice
1 tsp Vanilla Extract
240ml Double Cream – softly whipped
Strawberries or Raspberries

Line a jelly roll pan with baking paper. Preheat oven to 260°F.
Whisk egg whites in a clean bowl to the soft peak stage, add the granulated sugar one teaspoon at a time. While whisking at high speed, add the cornstarch, which has been mixed with the lemon and vanilla, continue to whisk until glossy. Spread the mixture evenly into the tin, bake for approximately 20 minutes, the surface will begin to crack. Remove from the oven. Invert the tin onto another piece of baking paper then carefully peel off the base baking paper. Allow to cool.

Spread the whipped cream over the meringue, add a little fruit, then using the baking paper to assist, carefully roll up, transfer to a serving dish and decorate with the remaining fruit.

PARMESAN BASKETS

3 oz (75g) Parmesan Cheese – grated
1 Little Gem Lettuce or baby Romaine – ripped into small pieces
1 Ripe Avocado – peeled & chopped
2 oz (50g) Pine Kernels – toasted
6 baby plum tomatoes – halved & slow roasted until wrinkled
Halon Mon Welsh sea salt

DRESSING
1 tbsp Whole Grain Mustard
1 tbsp lemon juice
3 tbsp Extra Virgin Olive Oil
Salt & Pepper
1 tbsp Crème Fraiche

Preheat oven to 390°F.
Prepare 4 squares of baking parchment, divide the grated parmesan into 4 and place in piles, spreading gently into circles on the parchment squares. Place one or two onto a baking tray and place in the oven for 6 – 8 minutes until bubbling and browned. Remove from oven, stand for a few seconds, then flip each one over a small upturned cup and peel off the parchment leave to cool, lift off when set, repeat with the remaining parmesan.

For the dressing, combine the mustard and lemon juice ingredients in an empty jar, stir, add the olive oil and give it a good shake, stir in the crème fraiche and set aside.

Mix together the salad ingredients, toss in the dressing and pile gently into the baskets, sprinkle on the sea salt and serve.