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Chef Darren McGrady

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Listen to Chef Darren McGrady

  
Darren McGrady, The Royal Chef
www.TheRoyalChef.com

For the young and ambitious chef Darren McGrady, his goal was to work in the royal kitchen of Buckingham Palace, so unsure how to make that happen he decided to write a letter to the Queen, and several weeks later he was interviewed and the rest as they say is history…

Now known to many around the world as “The Royal Chef” — today he lives and works in Texas but his passions for all things “royal” and creating superb cuisine remain as strong as ever.

As the world works to rebound and move past the Coronavirus that’s been so stymying for the hospitality industry, and with a look towards the upcoming Independence Day holiday here in the U.S. next weekend, we connected with Chef Darren to discuss his royal connections, get a report on some of his upcoming travels and operations and have him share a delicious recipe from his cookbook — The Royal Chef at Home: Easy Seasonal Entertaining — for our latest  “Travel The World From Your Own Kitchen” segment.

To hear the full interview that aired during our live broadcast of America’s #1 Travel Radio Show on 26 June 2021 via our now 475+ weekly affiliates across the nation broadcasting RMWorldTravel with Robert & Mary Carey and Rudy Maxa, simply click the play arrow below to access the archived audio …

 

Here’s the Peach and Basil Pavlova recipe that Chef Darren McGrady shared with all our RMWorldTravel show fans to prepare/enjoy @ home …

Peach and Basil Pavlova
Makes 1 Large Pavlova

You’ll Need
8 egg whites
2 cups granulated sugar
1⁄4 cup cornstarch
2 tsp white wine vinegar
1 tsp vanilla
2 cups heavy cream (whipped stiff)
2 TBS chopped basil
6 peaches (stoned and cut into bite size pieces)

2 large baking sheets
2 large sheets parchment paper

Making It
1).  Preheat the oven to 250 degrees.
2).  Whip the egg whites until stiff using an electric mixer.
3).  Gradually whisk in the sugar and then the cornstarch, vinegar and vanilla to make the meringue.
4).  Place the parchment paper onto the baking sheet and divide the meringue mix between the two making two neat circles the same size.
5).  Bake at 250 degrees for about 3 hours.
6).  Remove from the oven and allow to cool completely before moving off the baking sheet.
7).  Place one disc of meringue onto a large serving platter and carefully spoon and spread half of the whipped cream over the top.  Do the same with half of the peaches and half of the basil.
8).  Place the second disc on top and repeat the process using the remaining peaches, basil and cream.

Serve immediately.