Wednesday, December 10, 2008

William Marshall (08) pre and first remove

PRE FIRST REMOVE


























Chickpea Puree (Early French Cookery p. 79)


























No original recipe given - it's a Chiquart recipie. This is an appetiser only, so making it for 50 is sufficient




















Ingredients
For 50










No. Quantity Item











0.75 cups dry chick peas 3.8 cups dry chick peas








2 TBS almond oil 10.0 TBS almond oil








3 TBS lemon juice 15.0 TBS lemon juice








0.25 tsp salt 3.8 tsp salt








1 tsp cinnamon 5.0 tsp cinnamon








1.5 tst sage 7.5 tst sage








3 TBS parsley 15.0 TBS parsley








Method




























1. Add water to cover the chickpeas, bring to a boil, turn off heat, soak 2 hours then cook until tender (or soak overnight).







2. In a saucepan over laow heat, whisk together oil, lemon juice, salt cinnamon and sage.






3. mix and puree all ingredients to obtain a mayonnaise like consistency using enough resverd liquid from the chickpea cooking water. Garnish with parsley.





















FIRST REMOVE


























BEEF AND BARLEY STEW - Anglo Saxon


























From Anglo Saxon cooking, I've forgotten where the recipe comes from now.




















Ingredients
For 50


For 70


For 100


No. Quantity Item











1.5 kilos beef 7.5 kilos beef
10.5 kilos beef
15.0 kilos beef
0.45 kilos onion 2.3 kilos onion
3.2 kilo onion
4.5 kilo onion
4 cloves garlic 20.0 cloves garlic
28.0 cloves garlic
40.0 cloves garlic
900 ml water 4500.0 ml water
6300.0 ml water
9000.0 ml water
3 TBS red wine 15.0 TBS red wine
21.0 TBS red wine
30.0 TBS red wine
2 leaves bay leaves 10.0 leaves bay leaves
14.0 leaves bay leaves
20.0 leaves bay leaves
15 leaves sage 75.0 leaves sage
105.0 leaves sage
150.0 leaves sage
1 bag carrots 5.0


7.0


1.0 bag carrots
0.175 kilos barley 0.9 grams kilo
1.2 grams kilo
1.8 kilo barley















Method













Heat olive oil or butter in a fry pan, and sautee the meat, a little at a time to brown the outside only. Transfer to the stock pot. Add everything except the barley, and cook for ages. While cooking for ages, add the chopped carrots. About an two hours before serving, add the barley and simmer. Adjust spices. VEGTARIAN: grab some mushrooms from the funges recipe, sautee in butter, brown really nicely and then add water, spices and carrots - boil for about an hour, then add the barley and cook for at least another hour.


































CORMARYE. XX.II. XIII. Forme of Cury


























Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.




















Ingredients
For 50


For 70


For 100


No. Quantity Item











1 kilo pork roast 5.0 kilos pork roast
7.0 kilos pork roast
10.0 kilos pork roast
2 TBS Coriander 10.0 TBS coriander
14.0 TBS coriander
20.0 TBS coriander
1 TBS Caraway 5.0 TBS caraway
7.0 TBS caraway
10.0 TBS caraway
2 tsp peppercorns 10.0 tsp peppercorns
14.0 tsp peppercorns
20.0 tsp peppercorns
4 cloves garlic 20.0 cloves garlic
28.0 cloves garlic
40.0 cloves garlic
2 cups red wine 10.0 cups red wine
14.0 cups red wine
20.0 cups red wine
1 tsp salt 5.0 tsp salt
7.0 tsp salt
10.0 tsp salt
Method




























1. Use a mortar and pestle to a coarsely grind the spices.










2. Prick the pork roast all over with a knife and marinade in red wine for at least 1 hour.








3. Reserve marinade to baste meat and add to meat juices to make gravy.









4. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.






5. Use the remaining marindade and meat juices to make gravy, heat on stovetop, strain and serve





































APPULMOY. XX.III. XIX., Forme of Cury


























Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng.





Ingredients












For like 40




For 70






No. Quantity Item



6 kilos apples




3 kilos apples



2 cup almond milk




1 cup almond milk



1 cup sugar




0.5 cup sugar (*to taste)



8 TBS rice flour




4 TBS rice flour



2 pinch saffron




1 pinch saffron



1 tsp ginger




0.5 tsp ginger



1 tsp cinnamon




0.5 tsp cinnamon



1 tsp pepper




0.5 tsp pepper



1 tsp cloves




0.5 tsp cloves



pinch
mace or nutmeg



pinch
mace or nutmeg











Method













1. Take Apples and cook them in water until soft











2. Draw them through a strainer.











3. Add rest of ingredients (spice fairly delicately) and cook until thickened







































FUNGES X., Forme of Cury (cross ref. Recipe 21 from The Medieval Kitchen


























Take Funges and pare hem clere and dyce him. Take leke and shred hym small and do hym to seeth in gode broth. Colour it with safron and do thereinne powdour fort.




















Ingredients
For 50


For 70


For 100


No. Quantity Item











0.5 kilo mushrooms 2.5 kilos mushrooms
3.5 kilos mushrooms
5.0 kilos mushrooms
0.5 whole onions 2.5 white bits onions
3.5 white bits onions
5.0 white bits onions
0.5 tsp ginger 2.5 tsp ginger
3.5 tsp ginger
5.0 tsp ginger
0.5 tsp cinnamon 2.5 tsp cinnamon
3.5 tsp cinnamon
5.0 tsp cinnamon
0.5 tsp cloves 2.5 tsp cloves
3.5 tsp cloves
5.0 tsp cloves
0.5 tsp grains of paradise 2.5 tsp grains of paradise 3.5 tsp grains of paradise 5.0 tsp grains of paradise
1 tsp cubeb 5.0 tsp cubeb
7.0 tsp cubeb
10.0 tsp cubeb
0.5 tsp salt 2.5 tsp salt
3.5 tsp salt
5.0 tsp salt
2 TBS olive oil 10.0 TBS olive oil
14.0 TBS olive oil
20.0 TBS olive oil
Method













Roughly chop the mushrooms. Finely chop the onions. Sweat the leeks in olive oil, then add the mushrooms and saute for a bit. Add the spice, *WARNING* use common sense with the spices, start with fewer and add, do not go straight up to 9 times the recipie!!!!! add a bit of water and simmer until cooked.





































JOUTES xx.iiii.vii


























Take erbes, boile hem, hewe hem and gryne him smale, and drawe hem up with water, set hem on the fire and seeth the rowtes with the mylke and cast thereon sugur and salt and serve it forth.




















Ingredients
For 50


For 70


For 100


No. Quantity Item











0.5 kilo spinach 2.5 kilos spinach
3.5 kilos spinach
5.0 kilos spinach
0.5 leaves sage 2.5 leaves sage
3.5 leaves sage
5.0 leaves sage
0.5 tsp marjoram 2.5 tsp marjoram
3.5 tsp marjoram
5.0 tsp marjoram
0.5 tsp chard 2.5 tsp chard
3.5 tsp chard
5.0 tsp chard
0.5 tsp rosemary 2.5 tsp rosemary
3.5 tsp rosemary
5.0 tsp rosemary
2 TBS olive oil 10.0 TBS olive oil
14.0 TBS olive oil
20.0 TBS olive oil
Method













wash and roughly chop the spinach (or chard, or silverbeet). Chop the herbs. Cook in water, remove. (NOTE: the recipe has been altered to remove the almond milk.)





































Custard Lombard - Renfrow, page 285








Take good cream, leaves of parsley and eggs, the yolks and the whites, and break them thereto and strain through a strainer, til it is so stiff that it will bear himself, then take fair marrow, and dates, cut in 2 or 3 prunes and put the dates and the prunes and marrow in a fair coffin, made of fair paste and put the coffin in the oven till itis a little hard; then draw them out of the oven; take the liquor and put therefon and fill it up and cast sugar enough on and salt; then let bake ogether till it is enough; and if it is in Lent, leave the eggs and the marrow out and serve it forth.





No. Quantity Item 3 pies


For 70


For 90


1 cup cups cream


2.5 cup cream
3.333 cup cream
1 sprig sprig parsley


2.5 sprig parsley
3.333 sprig parsley
6 eggs whole eggs


15 eggs eggs
20.000 eggs eggs
0.005 grams pinch marrow


0.0125 pinch marrow
0.017 pinch marrow
12 whole whole dates


30 whole dates
40.000 whole dates
3 whole whole prunes


7.5 whole prunes
10.000 whole prunes
2 tsp tsp sugar


5 tsp sugar
6.667 tsp sugar















1

pastry shell









Method













Blind bake the pastry shell for about 5 minutes. For the marrow, get your butcher to cut a marrow bone in half. Chop the dates and prunes. Add the dates and prunes to the pie shell, and scrape out about half of the marrow bone (if it's a beef shank). Dot the marrow in amongst the chopped dates and prunes. Bake this in the oven for about 7 minutes (pour yourself and some friends a glass of wine, have a chat and when you just begin to smell the pie, have a loook and if the marrow is melted, take the pie out of the oven). Now for the interesting part of the recipe. Put the parsely in a colander. Break the eggs over the colander and 'mash' the eggs through the colander. The parsley helps to froth the eggs, ie, whisking without a whisk. Pour the egg (add the cream too) mixture through the sieve a few times until the mix is frothy and thickened. Add the cream mixture on top of the dates in the pie shell, and sprinkle with sugar. Bake at 200 celcuis for approximately 45 minutes until the pie has set like a custard. This is a delicately flavoured, superb custard, don't be put off by the beef marrow - it's a subtle enrichment to the pie. NOTE: Need one vegetarian and gluten free pie




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