Thursday, September 6, 2007

Recent SCA event in the UK - Raglan Castle

Hi Guys,
Thought you might like to see these pics

There is also a description of the feast I cooked for 30 odd people over the fire.

Yeah yeah nothing for your hardened Rowany types but....

The menu was
  • Roast Pork with boars tail sauce
  • Sarasen Stew which is a beef stew with almond milk.
  • Chyces which is chick peas cooked in safron, olive oil, cloves, pepper and water.
  • Braised Greens
  • Compound Salads
  • Strawberry Fool
  • Ginger Bread and dried fruit
  • Fritters Fluffy which is kind of like a pancake but with yeast to make it rise. So I guess a cross between a pancake and a doughnut.
All seemed to go really well and the spit roasted pork I thought worked just perfectly.

So quite happy with myself but totally knackered all I need to do now is unpack the car and wash everything.

Thomas Flamanc of Kelsale


Nicolette said...

Thanks for the pictures, I think I can speak for all of us and say that we are just a little green with envy.

30 people, feasting from over an open fire, Thomas you are amazing. I may be one of those harden Rowany types, but I am mega impressed.

Please, if you can supply us with the recipes, and more importantly, keep us posted on the doings of our favorite English cook.

Thomas Flamanc of Kelsale said...

Recipes... Hmm Well Most of them are from Pleyn Delite.

Except for the Chyces which is from Gode Cookery. If you like I'll try to dig out a link.

The Fritter Fluffy I learned from another medieval cook friend of mind him true medieval style. Its fairly simple you take pancake mix and add some activated yeast. Leave to rise and then cook the pancakes in lard (or other suitble fat but I find Lard is at a higher temp so it works really well for this.) Dust in cinamon sugar. I would ask her for a reference but one doesn't ask senior cooks such questions if you want to keep working in their kitchens. :-D

Braise Greens I think is from Maggie Black but its just chop up greens be they true summer greens or cabbage or spinach or even left over salad greens and then cook in a large frying pan with olive oil, water, vinegar and salt.

The pork we roasted on a spit for 4 hours (1 hour per kilo) turning occasionally basing with the marinade which is the wet ingredients for the boars tale sauce.

The fool is possibly period I don't know but its certainly seems to fit the bill. Crush up fruit, preferably acid fruit like berries add sack (I use a reasonable sherry here) and then add double cream. Stir and leave to set in a coolish place. This has been described as a very adult desert and as s*x in a bowl. I have done it frequently and no one is sick of it yet! :-D

That enough for now?

I will be cooking in a medieval/tudor kitchen at Tretower Court at the end of October so I will let you know how that goes.