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Meghan Markle served a delicious treat for her first official lunch at the palace, which she organized on the grounds of Kensington Palace with Prince Harry and his mother, Doria Ragland, at his side.
The Duchess of Sussex organized the afternoon to celebrate Together: Our Community Cookbook, which she launched to support the Hubb community kitchen. As a result of the Grenfell Tower fire, a group of women from the area gathered to prepare fresh food for their families and neighbors.
At Thursday's event, Meghan helped prepare some of the delicious recipe book recipes (see below), turn the chapatis around with confidence and turn the koftas on the grill.
Photograph of Jenny Zarins
In a speech to the guests, she said the project had been a "wonderful job of love".
"I felt very proud to live in a city that can have so much diversity. That there are 12 countries represented in this small room, it is quite remarkable.
Here are three of the recipes Meghan served at Thursday's lunch, taken from Together: Our Community Cookbook (Clarkson Potter, $ 16.99):
chicken curry with coconut
Photograph of Jenny Zarins
JAYSHA BORA'S Coconut Chicken Curry Kuku Paka
"When I was young, I hated cooking," writes Jaysha Bora. "My family came from India and preparing large meals for the extended family was part of our culture, but I had a habit of begging for anything other than cooking. Then I got married and moved to Africa and everything changed suddenly. I started calling my mother and asking her for recipes. She told me, "Cooking for someone you love is what makes you a good cook. This curry is a special favorite of my family in Tanzania.
1 large chicken, cut into 8 pieces, excess skin is cut
1 large ripe tomato, coarsely chopped
1 onion cut in four
In-in piece of fresh ginger, peeled
4 cloves of garlic, peeled
6 serrano peppers, stems and seeds removed (use less if you prefer softer curries)
2 tbsp. powdered cumin
1 C. ground coriander
1 C. ground turmeric
2 tablespoons. coconut oil
2 cans of coconut milk
3 hard-boiled eggs, peeled and cut in half
1/2 lemon juice
Salt and pepper
Fresh chopped coriander, to garnish
Rice, chapatis or flatbreads, to serve
1. Mark each piece of chicken in two or three places, slicing about 1/4 inch into the meat.
2. Put the tomatoes, onion, ginger, garlic, peppers, cumin, coriander, turmeric and a little salt and pepper in a food processor and mix to get a dough rough. Rub one-third of the dough on all the chicken, in the cups and under the skin; reserve the rest of the mixture. Refrigerate the chicken for at least 1 hour or until 5 hours.
3. Preheat the grill to the maximum and garnish with a large sheet of aluminum foil.
4. In a large saucepan, melt the coconut oil over medium heat; Add the remaining dough and cook stirring occasionally for 20 minutes or until all moisture evaporates. Increase the heat slightly and cook for 3 to 5 minutes until the dough is thick and dark. Add the coconut milk and simmer for 25 to 30 minutes until the sauce is thick.
5. Meanwhile, place the marinated chicken, skin up, in the baking dish and grill in the bottom third of the oven for 10 to 15 minutes, until it is well colored. and blackened, turn over the chicken and grill for another 5 minutes to make sure it is well cooked.
6. Stir the chicken and juices in the saucepan, bring to the boil, cover and cook for 5 minutes until the flavors have combined. Taste and adjust the seasoning if necessary. Add the boiled eggs and lemon juice to taste. Sprinkle with chopped coriander and serve with rice, chapatis or flatbreads.
Dessert: 4
** This recipe was provided to PEOPLE by a chef, restaurant or kitchen professional. It has not been tested for home use. **
Eggplant Masala
Photograph of Jenny Zarins
Eggplant Masala GURMIT KAUR
"It was 1976 and our mother taught me and my teenage sisters to cook – to pass on their recipes," Gurmit Kaur writes. "I was the best in making eggplant masala, so it allowed me to call it my signature dish – I've always done it ever since." Back in Uganda, I run a restaurant where I serve this dish with other local dishes. When I'm in London helping my daughter Munira with my grandchildren, I do it for them and for the women in the community kitchen.
4 c. sunflower oil
2 large aubergines, cut into 1½-inch cubes
12 oz new potatoes, cut in half
2 tbsp. cumin seeds
1 C. mustard seeds
1 C. fenugreek seeds
1 large onion, finely chopped
3 dried curry leaves
3 c. Tomato puree
1 tbsp. chopped garlic
1 tbsp. grated ginger
1 C. ground turmeric
4 tomatoes, finely chopped
¾ cup of water
3 c. chopped fresh cilantro
For rice
2½ cups of water
Pinch of salt
1½ cups of basmati rice
1. Heat over a high heat 2 tablespoons of oil in a large skillet. Add the eggplants and cook stirring often for 10 minutes or until they are golden brown. Pour the eggplants in a large bowl and set aside. Reduce the heat to medium-high and add 1 tablespoon of oil to the saucepan. Add the potatoes and cook stirring often for 10 minutes or until they are golden brown. Add the potatoes with eggplant and set aside.
2. Heat a large saucepan over medium-high heat, add the cumin, mustard and fenugreek seeds and grill for 2 to 3 minutes. Then add the rest of the oil and, when it is hot, add the onion and curry leaves and cook for 10 minutes until they are soft and golden.
3. Add the tomato puree and cook for 2 minutes, then add the garlic paste, the ginger paste, the turmeric and the tomatoes. Bake for about 5 minutes, until the tomato juice has evaporated and the mixture starts to dry in the pan.
4. Meanwhile, prepare the rice. Put the water and salt in a saucepan and bring to a boil. Add the rice, reduce the heat slightly, cover and boil for 10 minutes. Remove the pan from the heat by holding the lid firmly and let stand for 10 minutes.
5. Add the eggplants and potatoes in the curry pan with the water. Bring to a boil, reduce heat and simmer, cover and cook for 15 minutes, stirring occasionally. Remove the lid and let it simmer for 5 to 10 minutes or until the vegetables are tender. Add half of the chopped coriander and mix.
6. Remove the rice lid and inflate it with a fork. Serve next to the curry, sprinkled with the remaining coriander.
** This recipe was provided to PEOPLE by a chef, restaurant or kitchen professional. It has not been tested for home use. **
Dessert: 4
RELATED: Meghan Markle hosts the palace party for charity cookbook with Prince Harry and Mom Doria at his side
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Spilled cake with caramelized plums
Photograph of Jenny Zarins
Spilled cake with caramelized plums from FAIZA HAYANI BELLILI
"As soon as I heard about cooking, I volunteered to help cook recipes from my home country, Algeria," Faiza Hayani writes. "This cake is the one my mother made. She has always said that plums are an unreliable fruit – they can be very acidic in the raw state. This brings out the best in them. "
2 tbsp. sunflower oil, for greasing
1 ½ cups granulated sugar
7 c. unsalted butter, very sweet
½ teaspoon vanilla extract
¼ c. salt
8 plums, cut in half and pitted
¼ cup dark brown sugar
2 beaten eggs
2 tablespoons. cornstarch
⅓ cup plus 1 tablespoon. almond dish
¾ cup of all-purpose flour
1 C. yeast
1. Preheat the oven to 375 ° F. Grease a 9-inch round cake pan with sunflower oil and place on a baking sheet.
2. For caramel, put one cup, but 2 tablespoons caster sugar in a small, large, heavy skillet over low heat. Without stirring, let the sugar dissolve completely. Once liquid, let it bubble gently for 15 to 20 minutes or until it becomes golden. Add 1 tablespoon of butter, half of the vanilla extract and salt, gently stirring the pan to combine the butter by melting. When fully incorporated, immediately remove from heat and pour the caramel into the prepared cake pan. Place the plum halves on top, cut the side down, block well together and set aside.
3. In large bowl, beat remaining butter with remaining granulated sugar and brown sugar until pale and creamy; it will take 2-3 minutes using a hand-held electric whisk; if you do not have one, use a wooden spoon. Add the eggs one at a time, beating well. Once the eggs are well combined, add the remaining vanilla extract, corn, ground almonds, our and yeast to the bowl and fold with a metal spoon until They are well mixed. plums. Smooth on the top and then bake for 40 to 45 minutes until complete cooking: a thin skewer inserted in the center of the cake should come out clean.
4. Transfer the cake to a rack and let cool in the pan for 5 minutes before turning it over on a serving platter. To do this, place the serving plate on the mold and put it back on itself before releasing the sides of the box and removing the base. Let the cake cool for another 5 minutes before slicing.
Dessert: 4
** This recipe was provided to PEOPLE by a chef, restaurant or kitchen professional. It has not been tested for home use. **
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