PRE FIRST REMOVE |
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Chickpea Puree (Early French Cookery p. 79) |
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No original recipe given - it's a Chiquart recipie. This is an appetiser only, so making it for 50 is sufficient |
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Ingredients |
| For 50 |
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No. | Quantity | Item |
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0.75 | cups | dry chick peas | 3.8 | cups | dry chick peas |
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2 | TBS | almond oil | 10.0 | TBS | almond oil |
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3 | TBS | lemon juice | 15.0 | TBS | lemon juice |
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0.25 | tsp | salt | 3.8 | tsp | salt |
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1 | tsp | cinnamon | 5.0 | tsp | cinnamon |
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1.5 | tst | sage | 7.5 | tst | sage |
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3 | TBS | parsley | 15.0 | TBS | parsley |
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Method |
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1. Add water to cover the chickpeas, bring to a boil, turn off heat, soak 2 hours then cook until tender (or soak overnight). |
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2. In a saucepan over laow heat, whisk together oil, lemon juice, salt cinnamon and sage. |
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3. mix and puree all ingredients to obtain a mayonnaise like consistency using enough resverd liquid from the chickpea cooking water. Garnish with parsley. |
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FIRST REMOVE |
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BEEF AND BARLEY STEW - Anglo Saxon |
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From Anglo Saxon cooking, I've forgotten where the recipe comes from now. |
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Ingredients |
| For 50 |
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| For 70 |
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| For 100 |
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No. | Quantity | Item |
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1.5 | kilos | beef | 7.5 | kilos | beef |
| 10.5 | kilos | beef |
| 15.0 | kilos | beef |
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0.45 | kilos | onion | 2.3 | kilos | onion |
| 3.2 | kilo | onion |
| 4.5 | kilo | onion |
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4 | cloves | garlic | 20.0 | cloves | garlic |
| 28.0 | cloves | garlic |
| 40.0 | cloves | garlic |
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900 | ml | water | 4500.0 | ml | water |
| 6300.0 | ml | water |
| 9000.0 | ml | water |
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3 | TBS | red wine | 15.0 | TBS | red wine |
| 21.0 | TBS | red wine |
| 30.0 | TBS | red wine |
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2 | leaves | bay leaves | 10.0 | leaves | bay leaves |
| 14.0 | leaves | bay leaves |
| 20.0 | leaves | bay leaves |
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15 | leaves | sage | 75.0 | leaves | sage |
| 105.0 | leaves | sage |
| 150.0 | leaves | sage |
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1 | bag | carrots | 5.0 |
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| 7.0 |
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| 1.0 | bag | carrots |
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0.175 | kilos | barley | 0.9 | grams | kilo |
| 1.2 | grams | kilo |
| 1.8 | kilo | barley |
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Method |
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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. |
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CORMARYE. XX.II. XIII. Forme of Cury |
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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. |
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Ingredients |
| For 50 |
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| For 70 |
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| For 100 |
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No. | Quantity | Item |
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1 | kilo | pork roast | 5.0 | kilos | pork roast |
| 7.0 | kilos | pork roast |
| 10.0 | kilos | pork roast |
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2 | TBS | Coriander | 10.0 | TBS | coriander |
| 14.0 | TBS | coriander |
| 20.0 | TBS | coriander |
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1 | TBS | Caraway | 5.0 | TBS | caraway |
| 7.0 | TBS | caraway |
| 10.0 | TBS | caraway |
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2 | tsp | peppercorns | 10.0 | tsp | peppercorns |
| 14.0 | tsp | peppercorns |
| 20.0 | tsp | peppercorns |
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4 | cloves | garlic | 20.0 | cloves | garlic |
| 28.0 | cloves | garlic |
| 40.0 | cloves | garlic |
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2 | cups | red wine | 10.0 | cups | red wine |
| 14.0 | cups | red wine |
| 20.0 | cups | red wine |
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1 | tsp | salt | 5.0 | tsp | salt |
| 7.0 | tsp | salt |
| 10.0 | tsp | salt |
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Method |
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1. Use a mortar and pestle to a coarsely grind the spices. |
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2. Prick the pork roast all over with a knife and marinade in red wine for at least 1 hour. |
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3. Reserve marinade to baste meat and add to meat juices to make gravy. |
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4. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference. |
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5. Use the remaining marindade and meat juices to make gravy, heat on stovetop, strain and serve |
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APPULMOY. XX.III. XIX., Forme of Cury |
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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. |
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Ingredients |
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For like 40 |
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| For 70 |
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No. | Quantity | Item |
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| 6 | kilos | apples |
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3 | kilos | apples |
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| 2 | cup | almond milk |
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1 | cup | almond milk |
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| 1 | cup | sugar |
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0.5 | cup | sugar (*to taste) |
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| 8 | TBS | rice flour |
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4 | TBS | rice flour |
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| 2 | pinch | saffron |
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1 | pinch | saffron |
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| 1 | tsp | ginger |
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0.5 | tsp | ginger |
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| 1 | tsp | cinnamon |
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0.5 | tsp | cinnamon |
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| 1 | tsp | pepper |
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0.5 | tsp | pepper |
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| 1 | tsp | cloves |
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0.5 | tsp | cloves |
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| pinch |
| mace or nutmeg |
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pinch |
| mace or nutmeg |
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Method |
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1. Take Apples and cook them in water until soft |
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2. Draw them through a strainer. |
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3. Add rest of ingredients (spice fairly delicately) and cook until thickened |
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FUNGES X., Forme of Cury (cross ref. Recipe 21 from The Medieval Kitchen |
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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. |
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Ingredients |
| For 50 |
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| For 70 |
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| For 100 |
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No. | Quantity | Item |
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0.5 | kilo | mushrooms | 2.5 | kilos | mushrooms |
| 3.5 | kilos | mushrooms |
| 5.0 | kilos | mushrooms |
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0.5 | whole | onions | 2.5 | white bits | onions |
| 3.5 | white bits | onions |
| 5.0 | white bits | onions |
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0.5 | tsp | ginger | 2.5 | tsp | ginger |
| 3.5 | tsp | ginger |
| 5.0 | tsp | ginger |
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0.5 | tsp | cinnamon | 2.5 | tsp | cinnamon |
| 3.5 | tsp | cinnamon |
| 5.0 | tsp | cinnamon |
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0.5 | tsp | cloves | 2.5 | tsp | cloves |
| 3.5 | tsp | cloves |
| 5.0 | tsp | cloves |
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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 |
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0.5 | tsp | salt | 2.5 | tsp | salt |
| 3.5 | tsp | salt |
| 5.0 | tsp | salt |
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2 | TBS | olive oil | 10.0 | TBS | olive oil |
| 14.0 | TBS | olive oil |
| 20.0 | TBS | olive oil |
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Method |
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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. |
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JOUTES xx.iiii.vii |
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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. |
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Ingredients |
| For 50 |
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| For 70 |
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| For 100 |
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No. | Quantity | Item |
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0.5 | kilo | spinach | 2.5 | kilos | spinach |
| 3.5 | kilos | spinach |
| 5.0 | kilos | spinach |
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0.5 | leaves | sage | 2.5 | leaves | sage |
| 3.5 | leaves | sage |
| 5.0 | leaves | sage |
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0.5 | tsp | marjoram | 2.5 | tsp | marjoram |
| 3.5 | tsp | marjoram |
| 5.0 | tsp | marjoram |
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0.5 | tsp | chard | 2.5 | tsp | chard |
| 3.5 | tsp | chard |
| 5.0 | tsp | chard |
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0.5 | tsp | rosemary | 2.5 | tsp | rosemary |
| 3.5 | tsp | rosemary |
| 5.0 | tsp | rosemary |
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2 | TBS | olive oil | 10.0 | TBS | olive oil |
| 14.0 | TBS | olive oil |
| 20.0 | TBS | olive oil |
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Method |
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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.) |
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Custard Lombard - Renfrow, page 285 | |
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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. |
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No. | Quantity | Item | 3 pies |
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| For 70 |
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| For 90 |
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1 | cup | cups | cream |
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| 2.5 | cup | cream |
| 3.333 | cup | cream |
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1 | sprig | sprig | parsley |
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| 2.5 | sprig | parsley |
| 3.333 | sprig | parsley |
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6 | eggs | whole | eggs |
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| 15 | eggs | eggs |
| 20.000 | eggs | eggs |
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0.005 | grams | pinch | marrow |
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| 0.0125 | pinch | marrow |
| 0.017 | pinch | marrow |
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12 | whole | whole | dates |
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| 30 | whole | dates |
| 40.000 | whole | dates |
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3 | whole | whole | prunes |
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| 7.5 | whole | prunes |
| 10.000 | whole | prunes |
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2 | tsp | tsp | sugar |
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| 5 | tsp | sugar |
| 6.667 | tsp | sugar |
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1 |
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| pastry shell |
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Method |
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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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