Chef Remembers Princess Di
Just a few days after the sixth anniversary of her death, Princess Diana's former personal chef, Darren McGrady, visits The Early Show Thursday to share stories of what it was like cooking for royalty. He also prepares one of the princess' favorite dishes.
McGrady was Princess Diana's former personal chef the last four years of her life. Prior to that, he was a chef at Buckingham Palace. McGrady says he was offered a million dollars to speak about his relationship with Diana, but he had chosen not to share what he knows — until now.
McGrady explains he is breaking his personal vow of silence because of his commitment to a non-profit foundation, the Pink Ribbons Crusade. The organization's mission is to raise money for breast cancer causes and early detection.
The Pink Ribbons Crusade raises money for its cause through a Royal British exhibit of more than 2,000 items, including six of Princess Diana's dresses. It also raise money through the sale of related retail products. The exhibit is currently at the Precious Moments Inspiration Park in Carthage, Mo.
The former personal chef to Diana says the Princess was health conscious and enjoyed lighter, healthier foods. One of her favorite dishes was Chilled Tomato and Dill Mousse with Lobster Tail, according to McGrady.
McGrady says Diana adored lobster, but was always afraid to order it when invited out for lunch because it was — she thought — too expensive. So, she would have lobster regularly at her home instead.
Recipe
Chilled Tomato And Dill Mousse With Lobster Tail
Makes 6 Ramekins
Ingredients
1 pound tomatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 sachets of gelatin
1 tablespoon tomato puree
1 small bunch dill
3 tablespoon onion
1 lemon
6 (7 ounces) steamed lobster tails
3 bunches watercress
1/4 cup olive oil
1 small bunch chopped chives
salt
pepper
Blend the tomatoes with 1/4 of the peeled onion until you have a fine pulp. Strain the pulp through a conical strainer and into a large bowl. Lightly fold in the mayonnaise, sour cream, heavy cream and tomato puree into the sieved tomato pulp. Then add a pinch of salt and pepper and the finely chopped dill and fold into the mix.
Add the gelatin to a small pan and "sponge" with the juice from half of the lemon. Melt the gelatin over a low heat until it dissolves and then pour it onto the tomato mix, stirring it into the mix as you pour. Test the mix for seasoning and add salt and pepper to taste.
Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 1 hour.
Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate.
Decorate the mousse with the split lobster tails tossed in the olive oil, remaining lemon juice and chopped chives on a bed of watercress.