Prince Charles: Princess Diana’s baker reveals wedding ‘request’
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The Princess of Wales lived at Kensington Palace where Darren McGrady learnt how to cater to her palette. McGrady was the Queen’s private chef for 11 years when he also worked for Princess Diana. The royal chef learnt how to whip up healthy dishes to Diana’s tastes and he also cooked for Princes William and Harry.
McGrady insisted that Princess Diana loved food, despite common misconceptions.
He told Delish: “If [there was] any misconception, it was that the Princess didn’t like food.
“She did! She conquered that bulimia and she got her life back on track.”
McGrady told the Huffington Post Diana asked him to make fat-free versions of British staple dishes.
Instead of eating the same roast chicken and potatoes her sons ate which, according to McGrady, were “the kind that you bite into and oil just runs down your chin”, the Princess would have poached chicken and dry baked potatoes.
This was so William and Harry would not have to follow the same dietary restrictions as their mum.
McGrady said he would often make Diana a light option at mealtimes.
One of Diana’s favourite dished was stuffed roasted peppers, and McGrady shared the recipe on his blog: theroyalchef.com.
Ingredients for Princess Diana’s stuffed peppers
Four medium red bell peppers
Quarter cup olive oil
Half cup roughly chopped onion
One cup finely sliced button mushrooms
One zucchini, diced
Half teaspoon dried oregano
Salt and freshly ground pepper
Two tomatoes, roughly chopped
One cup rice, cooked until al dente and cooled
Half cup water
Half chicken or vegetable bouillon cube
Four slices smoked bacon, broiled crispy and chopped
One teaspoon fresh basil, shredded
Four ounces mozzarella cheese, diced
Two tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees. Cut the tops off the peppers, and clean out the seeds.
McGrady says, if the peppers will not stand balanced, cut a piece off to level them.
Place the peppers on a baking sheet, and drizzle with the oil.
Bake for 25 minutes, or until they start to soften.
Remove from the oven and allow to cool.
Pour the oil from the peppers into a frying pan, and add the onions, mushrooms, zucchini, and oregano.
Season the vegetables with salt and pepper to taste, and sauté over high heat until they start to soften.
Add the tomatoes, rice, water and bouillon cube, and simmer for about five minutes. McGrady says to adjust the seasoning to taste.
Fold in the bacon, basil, and mozzarella, and divide among the peppers.
Sprinkle the Parmesan on top of the peppers, and bake in the middle of the oven for 15 minutes, or until the cheese has melted and the fillings are hot.
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