Meghan Markle Whipped Up These 3 Royally Delicious Recipes For Thanksgiving Eve

Meghan, Duchess of Sussex visits the Hubb Community Kitchen in London on November 21, 2018 to celebrate the success of their cookbook. - The kitchen was set up by women affected by the Grenfell tower fire and Meghan, Duchess of Sussex wrote a foreword to the cookbook to help raise funds for the victims. (Photo by Chris Jackson / POOL / AFP)        (Photo credit should read CHRIS JACKSON/AFP/Getty Images)

Meghan Markle Whipped Up These 3 Royally Delicious Recipes For Thanksgiving Eve

The Duchess can throw down in the kitchen!

Published November 27, 2018

British Royalty may not participate in the American holiday, Thanksgiving, but that’s not stopping the Duchess of Sussex, Meghan Marklefrom participating in the festivities. 

On the eve of Thanksgiving, the California-native headed to the Hubb Community Kitchen to flex her skills in the kitchen using recipes from her collaborative cookbook with the organization Together: Our Community Cookbook ($17).

Keep scrolling to see the royally delicious recipes from the cookbook that Meghan helped serve.

  1. Rainbow Roasted Vegetables

    by Ahlam Saeid of the Hubb Community Kitchen

    Meghan, Duchess of Sussex visits the Hubb Community Kitchen in London on November 21, 2018 to celebrate the success of their cookbook. - The kitchen was set up by women affected by the Grenfell tower fire and Meghan, Duchess of Sussex wrote a foreword to the cookbook to help raise funds for the victims. (Photo by Chris Jackson / POOL / AFP)        (Photo credit should read CHRIS JACKSON/AFP/Getty Images)
    (Photo: CHRIS JACKSON/AFP/Getty Images)
    • 9 oz purple or waxy potatoes, scrubbed, cut into wedges
    • 7 oz each beetroot and golden beetroot, peeled and cut into thin wedges
    • 12 oz kabocha or butternut squash, de-seeded and cut into 3/4-inch wedges
    • 4 1/4 oz baby carrots, scrubbed, or regular carrots, peeled and cut into chunky strips
    • 6 oz baby parsnips, scrubbed and halved, or regular parsnips, peeled and cut into chunky strips
    • 4 tbsp extra-virgin olive oil
    • 1⁄2 tsp red pepper flakes
    • 2 tsp dried oregano
    • 2 small red and/or yellow peppers, de-seeded, cut into chunky strips or rings
    • 1 zucchini, sliced
    • 5 1/4 oz Brussels sprouts, halved
    • 1 watermelon radish, halved and sliced, or 4 1/4 oz daikon radishes, cut into 1 1/4-inch slices
    • 12 asparagus tips
    • salt and pepper

    1. Preheat the oven to 425°F. You will need two large baking tins: the vegetables need to be baked separately because of their different cooking times.

    2. Arrange the potatoes, beetroot, squash, carrots and parsnips in one of the tins, in a single layer. Drizzle with 1 1⁄2 tablespoons of the olive oil, sprinkle with half the red pepper flakes and oregano and season with salt and pepper. Bake on the top shelf of the oven for 20 minutes.

    3. Arrange the rest of the vegetables in the second baking tin in a single layer, drizzle with the remaining olive oil, sprinkle with the remaining red pepper flakes and oregano, and season with salt and pepper.

    4. When the rest tin of vegetables has cooked for 20-25 minutes, move it to the middle shelf and place the second tin on the top shelf. Cook both tins for 20-25 minutes, or until all the vegetables are tender but not mushy.

    Serves: 4-6

  2. Egyptian Lamb Fattah

    by Munira Mahmud of the Hubb Community Kitchen

    LONDON, ENGLAND - NOVEMBER 21: Meghan, Duchess of Sussex talks to chef Clare Smyth as she visits the Hubb Community Kitchen to see how funds raised by the 'Together: Our Community' Cookbook are making a difference at Al Manaar, North Kensington on November 21, 2018 in London, England. (Photo by Chris Jackson/Getty Images)
    (Photo: Chris Jackson/Getty Images)
    • 7 tbsp melted ghee or vegetable oil
    • 2 onions, roughly chopped
    • 2 lb. lamb neck fillet or boneless lamb shoulder, cut into 1-inch pieces
    • 1⁄2 tsp gum mastic (optional)
    • 8 cardamom pods, crushed
    • 2 bay leaves
    • 1 quart chicken stock
    • 1 1/2 cups Egyptian short grain rice or long grain rice
    • 3 1/2 cups water
    • 3 pita breads
    • 1 tbsp crushed garlic
    • 5 tbsp tomato purée
    • 1⁄2 tsp ground cumin
    • 1 tbsp white wine vinegar
    • salt and pepper

    1. Heat 3 tablespoons of the ghee/oil in a large sauté pan on a medium heat and fry the onions for 5 minutes, until soft but not golden. Add the lamb and fry for 10 minutes, until lightly browned. Add the gum mastic (if using), cardamom and bay leaves, followed by the stock. Season with salt and pepper, bring to the boil and skim o the foam on the surface. Lower the heat, cover and gently simmer for 1 hour (or 1 1⁄2 hours if using lamb shoulder), until tender.

    2. Meanwhile, wash the rice until the water runs clear, then drain.

    3. Heat 2 tablespoons of the ghee/oil in a heavy-based pan on a medium heat. Add the rice and stir until all the grains are coated. Add 2 cups of the water and bring to the boil. Stir in 1⁄2 teaspoon of salt. Turn the heat to the lowest setting, cover and cook for 25–30 minutes, until the water has been absorbed and the rice is tender.

    4. Preheat the oven to 425°F. Line a large baking sheet with baking paper. Split the pita breads horizontally into two thin halves, then tear or cut them into bite-sized pieces. Spread on the baking sheet and bake for 10–12 minutes, turning them halfway through, until golden brown and crisp.

    Heat the remaining ghee/oil in a pan on a medium heat. Fry the garlic until lightly golden. Add the tomato purée and fry for 2–3 minutes, stirring. Add the cumin and vinegar and stir for a few seconds. Add the remaining 1 1/2 cups of water, stir until well blended, season and simmer for 15 minutes until reduced and thickened.

    To assemble: spread the baked pitta pieces on a serving platter, top with the rice, then add the lamb and some stock from the pan. Drizzle some tomato sauce over the top. Serve with extra stock and tomato sauce on the side.

    Serves: 4

  3. Persian Chicken with Barberry Rice

    by Sanna Mirza of the Hubb Community Kitchen

    LONDON, ENGLAND - NOVEMBER 21: Meghan, Duchess of Sussex and chef Clare Smyth visit the Hubb Community Kitchen to see how funds raised by the 'Together: Our Community' Cookbook are making a difference at Al Manaar, North Kensington on November 21, 2018 in London, England. (Photo by Chris Jackson/Getty Images)
    (Photo: Chris Jackson/Getty Images)

    For the chicken:

    • 2 small ice cubes
    • generous pinch of saffron threads, ground to a powder
    • 2 tbsp butter
    • 8 bone-in skinless chicken thighs (or buy with skin on, pull off the skin and discard)
    • 2 onions, peeled: 1 quartered, 1 thinly sliced
    • 1 tsp ground turmeric 1 tsp salt
    • 1 tsp freshly ground black pepper
    • 3 cups water
    • 2 tbsp ghee or vegetable oil
    • 2 tbsp tomato purée
    • 2 tbsp freshly squeezed lemon juice
    • 1 tbsp dried barberries, rinsed

    1. Place the ice cubes in a small bowl, sprinkle the crushed saffron over the top and set aside. As the ice melts, the saffron will slowly release its bright orange color and pungent flavor.

    2. Melt the butter in a sauté pan on a medium heat and fry the chicken pieces for 5 minutes on each side, until lightly golden. Add the onion quarters, sprinkle with the turmeric, salt and pepper and cover with the water. Bring to the boil and skim o any foam on the surface. Lower the heat, cover and simmer for 15 minutes. Turn the thighs and simmer, covered, for another 15 minutes.

    3. Meanwhile, in a separate pan, fry the sliced onion in the ghee or vegetable oil for 10–15 minutes, until golden brown. Add the tomato purée and stir for a minute to coat the onion. Set aside.

    4. Remove about half of the stock and the onion quarters from the chicken pan. Reserve the stock for later (save the onions for a soup or a stew).

    5. Pour the saffron water over the chicken. Add the fried onion and tomato purée mixture, the lemon juice and barberries and stir well. Cover and simmer for another 15 minutes.

    6. Turn the chicken thighs again and simmer, covered, for a final 15 minutes. The sauce should be well reduced and glossy. If the sauce is too thin, remove the chicken and boil to reduce until thick; if it is too thick, add some of the reserved stock. Keep warm while you finish the rice.

    For the barberry rice:

    • 2 quarts water
    • 2 cups basmati rice
    • 1⁄2 tsp ground cinnamon
    • 1⁄2 tsp dried crushed edible rose petals
    • 1⁄4 tsp ground cumin
    • 1⁄8 tsp ground cardamom
    • 1 tbsp salt
    • 5 tbsp ghee or vegetable oil 1 onion, finely chopped 25g dried barberries, rinsed and soaked for 15 minutes Chopped almonds and/or pistachios, to garnish

    1. In a large heavy-based pan (covered with a tight-fitting lid), bring the water to the boil.

    2. Put the rice in a bowl and wash several times under running water, stirring gently with your fingers. When the water is clear, drain the rice.

    3. Mix the cinnamon, rose petals, cumin and cardamom until well blended. Set aside.

    4. Add the salt to the boiling water, then add the rice. Let the water come back to the boil, stir the rice and cook, uncovered, for about 7 minutes. It should be soft on the outside and slightly hard inside.

    5. Drain the rice. Return the pan to the heat and add 3 tablespoons of the ghee or vegetable oil. Spoon half of the rice into the pan, then sprinkle with half of the spice mixture. Spoon the remaining rice on top and sprinkle with the remaining spices. Poke the handle of the spoon into the rice, making five holes to let the steam escape. Wrap the lid in a clean tea towel and place on top of the pan. Turn the heat to low and cook for 30 minutes.

    6. For the rice garnish, heat the remaining 2 tablespoons of ghee or vegetable oil in a small frying pan on a medium heat and fry the onion for 10 minutes, until golden. Drain the barberries and squeeze out the excess water. Add them to the onion and stir for 30 seconds, taking care as the barberries tend to burn easily.

    7. When ready to serve, stir the rice gently with a fork to mix the spices evenly, and spoon onto a serving plate. Garnish with the onion and barberry mixture and sprinkle chopped almonds and/or pistachios over the top. Serve with the chicken.

    Serves: 4-6

FYI: The bestselling book Together: Our Community Cookbook ($17) helps benefit the community affected by last year’s fatal Grenfell Tower fire and makes it possible for the Hubb Community Kitchen to expand its open days from two days a week to seven days a week

Written by BET Staff

(Photo: CHRIS JACKSON/AFP/Getty Images)

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