| High Gothic French Feast (Proposed Menu) |
[Jul. 20th, 2009|02:33 pm] |
Most of the dishes have been sourced from Du Fait de Cuisine, Le Menagier de Paris and Ouverture de Cuisine with a couple from other sources.
The first and second courses will be coming out very close together, with a long gap after the third course so that the entertainment has sufficent time to do it's thing.
First Course
Red Salad
Green Salad
Salted Olives
Fresh Fruit
Second Course
Pea Pottage
Hungarian Chicken Stew
Scallops with White Garlic Sauce
Lozyns
Mushroom Pies
Third Course
Roast Beef with Green sauce and ?? sauce
Frumenty
Carrots with honeyed walnuts
Grilled Fish with ?? sauce
Leafy Tart
Crayfish (if we can get them)
Fourth Course
Caudle
Wafers
Chirseye
Sambocade
Issue de table
Comfits
Fruit (fresh and candied)
Nuts
Marzipan
Hippocras
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| Savoury Muffins |
[Jun. 9th, 2009|07:49 pm] |
I will delete this if I deem them a failure:
preheat oven to 180 degrees celsius
in a big bowl:
2 eggs
1 cup oil
2 cups milk
MIX
you will then need to crumble 30 gm of blue cheese
finely chop 3/4 cup celery
1/4 cup spring onion
3 slices of ham (all fat removed), chopped
200 gm grated tasty cheese
Add 4 cups of flour, 4 teaspoons of baking powder, 2 teaspoons of paprika and dump in the the other stuff. mix til just blended. Spoon into standard sized muffin cups not the silly giant ones, 20 - 25 minutes. |
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| Beast's Mother's Baked Beans |
[Apr. 13th, 2009|06:58 pm] |
1lb haricot beans
1/4 lb salt pork (or fat bacon, speck, etc.), thinly sliced
1 large onion, sliced thinly
1-1/2 tsp salt
2 tsp vinegar
1 tsp mustard powder
1/4 c treacle or blackstrap molasses
1 tbsp brown sugar
1/2 c Heinz ketchup
Soak beans overnight or bring to the boil and let cool 30 min. Drain. Put onions in a large baking dish, followed by beans. Lay the salt pork over the beans. Mix the remaining ingredients with a cup or two of hot water and pour over the beans. Add enough additional hot water to cover. Bake at 275F/140C with the lid on until beans are tender, stirring occasionally and adding additional water as necessary. After 5 hours, remove 1 cup of beans, mash, and stir back into the pan.
Alternately, you can do this in the slow cooker.
Serve with brown bread and salad-- yum! |
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| Al-Andalus Cheesy Poufs |
[Mar. 3rd, 2009|09:00 am] |
Recipe for Mujabbana (Fried Cheese Pie)
Know that mujabbana isn't prepared with only one cheese, but of two; that is, of cow's and sheep's milk cheese. Because if you make it with only sheep cheese, it falls apart and the cheese leaves it and it runs. And if you make it with cow's cheese, it binds, and lets the water run and becomes one sole mass and the parts don't separate. The principle in making it is that the two cheeses bind together. Use one-fourth part cow's milk and three-quarters of sheep's. Knead all until [p. 64, recto] some binds with its parts another [Huici Miranda observes that this passage is faintly written and only a few letters can be made out] and becomes equal and holds together and doesn't run in the frying pan, but without hardening or congealing. If you need to soften it, soften it with fresh milk, recently milked from the cow. And let the cheese not be very fresh, but strong without...[words missing]...that the moisture has gone out of. Thus do the people of our land make it in the west of al-Andalus, as in Cordoba and Seville and Jerez, and elsewhere in the the land of the West [here written as al-Maghrib].
Manner of Making it
Knead wheat or semolina flour with some yeast into a well-made dough and moisten it with water little by little until it loosens. If you moisten it with fresh milk instead of water it is better, and easy, inasmuch as you make it with your palm. Roll it out and let it not have the consistency of mushahhada, but firmer than that, and lighter than musammana dough. When the leaven begins to enter it, put the frying pan on the fire with a lot of oil, so that it is drenched with what you fry it with. Then wet your hand in water and cut off a piece of the dough. Bury inside it the same amount of rubbed cheese. Squeeze it with your hand, and whatever leaves and drains from the hand, gather it up [? the meaning of this verb eludes me] carefully. Put it in the frying pan while the oil boils. When it has browned, remove it with an iron hook prepared for it and put it in a dipper ["iron hand"] similar to a sieve held above the frying pan, until its oil drips out. Then put it on a big platter and dust it with a lot of sugar and ground cinnamon. There are those who eat it with honey or rose syrup and it is the best you can eat.
My Recipe
1Tbsp dried yeast
1tsp malt syrup (or sugar)
1/4c warm water
3c milk warmed to blood temperature
up to 10c. flour
400g mild feta or similar, cut into chunks
150g mild cow's milk cheese (edam, young provolone, asiago-- even colby will do in a pinch), grated or finely chopped
oil for frying
cinnamon
sugar
Combine the first three ingredients and let stand ten minutes *or* substitute sourdough starter. Combine the leavening with the warm milk and work in enough flour to make a soft dough. Knead until smooth and very springy, ~250-300 strokes. Put the dough in a clean, oiled bowl, cover, and let rise in a warm place until doubled in bulk.
Mash the feta in a bowl and mix in the other cheese. It should all cling together, but if it seems a bit dry and crumbly, you can add a drop or two of milk to the mix.
Punch down the dough and knead a few strokes. To form the mujabbana, break off a bit of dough about the size of a ping-pong ball. Make a hollow in it with your thumb and put in a spoonful of cheese. Then seal the dough *thoroughly* around the filling. Shallow-fry in about half an inch of oil or deep fry until golden. Drain and sprinkle with plenty of cinnamon and sugar. Makes around 40. Does *not* freeze or reheat well.
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| Draft menu for Baronial Ann |
[Mar. 1st, 2009|08:35 pm] |
First Course
Onion sops
Chicken salad with apples
Tart of cheese
Salmon with butter sauce
Green salad with cucumbers
Second course
Lamb stew with dried fruit
Fried Mushrooms
Cauliflower in a piquant butter sauce
Orange rice
Baked ham with a prune sauce
Sausages
Pickles
Last course
Stewed pears
Grapes
Hard cheese
Wafers
Custard (Norfolk fool?)
Hyppocras or mulled cider
Candied spices
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| Orange Jelly |
[Feb. 21st, 2009|09:28 pm] |
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soak one tablespoon gelatine in 1/4 cup cold water. Dissolve it in 1/2 cup of boiling water. Add and stir until dissolved 1/2 cup sugar and 1/4 teaspoon of salt. Add 6 tablespoon of lemon juice and 1 1/2 cups of orange juice. Pour jelly into a wet mold. Chill. |
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| Vanilla Icecream |
[Feb. 21st, 2009|09:22 pm] |
This icecream does not require an ice cream maker
1 1/4 cups cream
2 eggs
1/2 cup icing sugar
1 teaspoon vanilla essence or 1 tablespoon of sherry (or cointreau ets)
separate eggs and put yolks in a double boiler with icing sugar and 1/4 cup of cream. Cook over boiling water until the mixture coats the back of a spoon. Chill. Add essence
Whip until thickened, but not stiff, the remaining cup of cream.
In a new bowl whip egg whites until stiff but not dry. Fold the cream and custard into the egg whites and freeze in a container with a lid.
lasts about 4 days |
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| Jenny's Barley Kasha |
[Feb. 19th, 2009|09:54 pm] |
Mushroom Kasha (3-4) helpings
Kasha is a traditional dish in Russia and Poland. It can be made with buckwheat groats or pearl barley. This version uses barley. It is pleasant looking and tasting dish with an earthy nutty flavour, a little reminiscent of wild rice. I find it goes very well with sausages, gammon and braised pigeon. The original recipe uses dried mushrooms, which have a pungent flavour and smell of their own, but I have substituted the ordinary cultivated variety with satisfactory results. The only difference in preparation is that the dried kind need preliminary soaking in warm water.
½ lb pearl barley, 1 oz dried or ¼ lb cultivated mushrooms, 1-2 oz butter, salt and pepper to taste, 2 Tbs grated cheese, 1 egg
First beat up the egg and stir it into the barley, so that the grains are well coated, and leave to dry. Soak the mushrooms (if you are using dried mushrooms) in one pint of warm salted water. Then simmer them, covered, in the same water for ¼ hour or until tender. With cultivated mushrooms, wipe and slice them, then simmer in one pint salted water covered for quarter of an hour. In both cases pour the mushroom liquor into a bowl, put the mushrooms aside and return the cooking liquor to pan. Put a lump of butter into the pan and simmer until melted. Then add the barley and cover and simmer very slowly for 10 mins, stirring from time to time. Now transfer the contents of the pan to a small heavy casserole with a lid. Cast iron pots were originally used for cooking Kasha but earthenware makes a good substitute. Mix in the mushrooms, cut into small strips, a pinch of salt and a sprinkling of pepper. Put on the lid and bake in a moderate oven, gas 4, 350 F, 180 C for one hour. Before serving stir in another lump of butter and the grated cheese. |
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| Cranberry Sauce - a Guide for the Perplexed |
[Jan. 2nd, 2009|02:40 pm] |
Basic tips:
Don't let anyone tell you you need to add water. You don't.
This produces a jammy sauce with seeds and skins left in-- the cranberry variety we get in NZ hardly has any skin anyway.
1 bag frozen cranberries (335g or similar)
1 smallish orange, cut into small pieces including the peel (remove the pips)
3/4c. sugar
1 cinnamon stick (optional)
Put the sugar in a heavy-bottomed pot, followed by the oranges, cinnamon and the cranberries. Don't try to stir it-- just leave it in layers. Cook over a low heat until everything starts to collapse and there's liquid in the bottom. Then stir and cook until the cranberries have all burst. Remove the cinnamon. Serve hot or cold with turkey. |
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| Qunce paste |
[Oct. 19th, 2008|03:38 pm] |
Take two kgs quinces and cut them into chunks (don't peel or core them ). Put them in a big heavy bottomed pot with the juice of two lemons and 2 cups of water. Place on stove and simmer with lid on til quinces are soft (watch carefully, Anna and nearly scorched ours). Leave to cool. Spoend forever pushing quince much through moulee (food mill, baby food maker). This gets rid of skins, seeds etc. Now weigh you resulting mush. Put it into a large heavy bottomed pot with equal weight of sugar, heat up slowly to dissolve sugar and boil gently, stirring lots until really thick and pink. It will spit hot paste around dangerously. Pour into baking pans lined with silicone paper and place in 50 degree oven over night to dry it out. Cannot be frozen, will keep in fridge for a long time in plastic containers.
Taddea/Meredith |
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| chocolate prune and cherry cake |
[Sep. 22nd, 2008|08:30 pm] |
As featured at Tina and Dan's wedding.
for a square 9 inch cake (I doubled this recipe for a 12 inch round)
3/4 cup of butter
1 1/4 cup white sugar
1/2 cup cocoa
1/4 cup milk
2 large eggs
1 1/2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups raisins
2 cups prunes
1 c red glace cherries
preheat oven to 150 celsius. Grease your cake tin, line it with silicon paper, grease it again. Soak the raisins in hot water til plump, drain. place in a medium bowl with cherries and roughly chopped prunes (halved is fine). Add 1/2 Cup flour and stir. This coating will prevent the fruit from clumping. In a large bowl cream butter and sugar. Add the cocoa and mix. Stir in milk then eggs. Add flour, baking soda, salt and cinnamon. Stir. Add fruit. Pour into cake pan. Will take at least one hour to ake. Test for doneness with a skewer. Cool mostly in pan.
Taddea |
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| Taddea's steak and cheese pie quest |
[Aug. 13th, 2008|09:07 pm] |
I am trying to make a good steak and cheese pie. The important part is the filling. here is what i have done so far>
sliced 4 large onions and fried til transluscent in grapeseed oil. Cubed 3 kg shin beef and browned. chucked into slow cooker with three beef oxo cubes, 40 ML worcester sauce, 1 350 ml bottle of lager.
I intend to cook it over night.
Edited post will follow once pying has happened |
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| Another day, another menu |
[May. 21st, 2008|04:28 pm] |
This one's from Lochac May Crown A.S. XLIII
Premiere Assiette
Pommeaulx - meatballs
Souppe de poulaille - chicken sops
Le cresson et le soret au vinaigre - cress and mint with vinegar
De Pois Nouveaulx - new peas
Le Pain au Beurre - bread and butter
Seconde assiette
Porc Rosti - roast pork
Hericot de Mouton - mutton haricot
Bettes blanches et bettes noires - white beets and black beets
Garroites - carrots
Ris - rice
Tiers mets
Gaufres et fromage - wafers and cheese
Pommes rotis - roast apples
Dates et Nois - dates and nuts
Pastez nourroys - Norse Pies |
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| Notes on Canterbury Faire XLII Feast |
[Feb. 7th, 2008|11:03 am] |
This isn't 100% complete-- I'm without my copy of Platina, so I'll have to edit this later to add the rest of the text I referred to)
First Course
Fennel Salad
(I sliced the fennel bulbs very thinly and dressed them with white balsamic vinegar and olive oil.)
Seasoned Salad
There may be likewise a seasoned salad from lettuce, borage, mint, calamint, fennel, parsley, wild thyme, marjoram, chervil, sow-thistle, which doctors call taraxicon, lancet, which they call lamb’s tongue, night-shade, flower of fennel, and several other aromatic herbs, well-washed and with the water pressed out. They need a large dish. They ought to be sprinkled with a lot of salt and moistened with oil, then after vinegar has been poured over and when they have sat for a little, their wild toughness demands eating and chewing well with the teeth. This dish requires more oil and less vinegar. It is more suitable in winter than in summer because it requires more digestion, which is strong in winter.
I didn't have access to this exact mix of greens and herbs, so we dressed mesclun mix with oil, vinegar, and salt
Tuna with Honey
Season fresh tuna with ground pepper, cinnamon, and coriander, onion cooked and cut up, vinegar, honey, and oil. X.2
This is one of the best things I ever cooked. For a dressing, I toasted coriander seeds in a pan and then crushed them coarsely. I combined roughly equal quantities of honey, olive oil, and red wine vinegar and then stirred in the coriander. I sprinkled tuna steaks well with cinnamon and pepper and seared them with oil in a fairly hot pan, leaving them somewhat pink in the centre. To serve, I sliced the steaks into strips and topped them with some sauteed white onion and poured a little of the dressing over it.
Prosciutto
Melon
Grapes
Bread
The same baker should mix as much flour with warm water as is enough to make a bun and then put into the mixture fennel seeds and chopped bits of lard, or butter, or otherwise oil, and mix again as long as necessary to bring it all into a single mass. Then he should press it into a round shape with his hands and put it in the oven with the bread, or he may bake it on the hearth under a lid covered with ashes and coals. I.15)
Owing to allergy concerns and presence of vegetarians, I skipped the fennel seeds and used olive oil where I might have chosen lard otherwise.
Candied Nuts
The nobler and rich eat [pine nuts] often in Lent at the first and last course. Sugar is melted, and pine nuts are in it with a scoop and made into the shape of a pastille. III.4
This was a little out of my depth, so what I actually served was pistachio nougat.
Stuffed Eggs
Cook fresh eggs for a long time so that they are hard, then take the egg from the shell and split it through the middle, so as not to lose any of the white. After you have taken out the yolk, grind up part of it with good cheese, aged as well as fresh, and raisins; save the other part to color the dish. Likewise add a little finely chopped parsley, marjoram and mint. There are those who also put in two or more egg whites, along with some spices. With this mixture fill the whites of the eggs and when they are stuffed, fry them over a gentle flame, in oil. When they are fried, make a sauce from the rest of the yolks and raisins ground together, and
when you have moistened them in verjuice and must, add ginger, clove, and cinnamon and pour over the eggs and let them boil a little together. IX.28
This recipe was drastically simplified. We boiled the eggs and split them. The yolks were combined with grape juice, verjuice, raisins, parsley, marjoram, and mint. Then the eggs were stuffed and sprinkled with spices.
Second Course
Meat Roll from Tame Animals
...take as much lean meat as you want and cut it up fine with small knives. Mix veal fat into this meat as well as spices. When it has been wrapped in thin crusts, bake in an oven. When they are almost cooked, put on the roll two egg yolks separated from the white and beaten with a paddle with a little verjuice and very rich juice. Some add a bit of saffron for looks. This roll can even be made in a well-greased pan without a crust. VI.9
We made this as small meat loaves without crusts. Minced veal and lamb were combined in equal quantities, and the whole thing was seasoned with pepper, cinnamon, cloves and coriander.
Persian Relish
Thoroughly crush cleaned almonds with crumbed and softened bread. When they are crushed, add a little ginger and cinamon, then soak in verjuice, red wine, and juice of pomegranite and pass through a seive into a bowl or serving dishes. VIII.7
Roast Onions
Onion is also cooked under ash and cinders until it has breathed out all rawness. When it has cooled, it is cut up in bits, put on a plate and rolled in salt, oil, and condensed must, or must. Some even sprinkle pepper or cinnamon on onion. IV.17
Roast Beef with Fennel
Carrot Salad
The parsnip should be boiled twice, the first liquid thrown away and cooked the second time with lettuce. Then it is put on a plate and dressed with salt, vinegar, coriander, and pepper, and is very fit to serve... The carrot is prepared in the same way as the parsnip, but is considered more pleasant when cooked under warm ashes and coals...
We roasted whole carrots and then sliced them up. We dressed them with fresh coriander, vinegar, pepper, and salt.
Cucumbers
The two previous varieties are eaten cut up in pieces with salt, oil, and vinegar once the rind has been removed and the seeds dug out. Some sprinkle spices on them after they have been cut up in pieces to repress their chill. I.21
We added a little saffron for repression of chill
Lettuce
You season raw lettuce this way if it does not need washing, for that is more healthful than what has been washed in water; put it in a dish, sprinkle with ground salt, pour in a little oil and more vinegar and eat at once. Some add a little mint and parsley to it for seasoning so that it foes not seem entirely bland and the excessive chill of the lettuce does not harm the stomach. (IV.2)
The mint and parsley were good additions.
Roman Noodles
It ought to be cooked in rich and continually boiling broth, but if, at the time, it must be water, put in butter and salt. When it is cooked, it ought to be put in a pan with cheese, butter, sugar, and sweet spices. VII.43
We skipped the spices, since this was being served with well-spiced dishes. The cheese was mostly tangy young feta with a little provolone picante and some butter.
Catalan Mirrauste
The Catalans are a refined people who in character and customs are hardly unlike the Italians and skillful with food; they have a dish which they call mirause and prepare it thus: capons or pullets or pigeons well cleaned and washed they put together on a spit and turn over the hearth until they are half cooked. Then they remove them and cut them in pieces and put them in a pot. Then they chop almonds that have been toasted under warm ashes and cleaned with some cloth. To this they add some bread crumbs lightly toasted with vinegar and juice and pass all this through a strainer. This is all put in the same pot with cinnamon and ginger and a good amount of sugar and left to boil on the coals with a slow fire until it is done, all the time being stirred with a spoon so that it does not stick to the pot.VI.13
Because of the large quantity, we simmered this in the oven rather than in a pot.
Third course
Old Cheese
Wafers
Peaches
Cherries
Custard Pie
Make a little crust, as I described for rolls. Put in two well-beaten egg yolks, milk, cinnamon, sugar. Stir for a long time on the fire until it becomes thick. VIII.58
Candied Nuts
Figs
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| First Draft of Canterbury Faire Feast Menu |
[Nov. 5th, 2007|03:36 pm] |
All recipes are gleaned from Platina's On Right Pleasure and Good Health
First Course
a poached vegetable salad
fennel salad
tuna with honey
prosciutto with melon
fruit
bread
a pine nut pastry
stuffed eggs or egg ravioli
Second Course
Meat roll from tame animals with a Persian sauce and roast onions
veal birds with a sour sauce
carrot salad
cucumber salad
mixed greens salad
cheese noodles
a chicken dish (possibly a mig-raust)
Third course
old cheese
wafers
peaches or similar
cherries or similar
a custard tart
roasted nuts or candied nuts
figs
a biscuit or pastry |
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| cocktail |
[Sep. 10th, 2007|05:51 pm] |
I have invented the oh my god
Adele and I needed a stiff drink after fininding phil's job is disappearing
60 ml cointreau
30 ml strained freshly squeezed lemon juice
30 ml monin coconut syrup
divide between two wine glasses and top off with soda water |
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| Happy Winter Stew (mundane) |
[Jul. 21st, 2007|01:37 pm] |
1.5kg Stewing Grade Meat (Blade)
6 Carrots, topped and tailed, cut into chunks (unpeeled)
3 Large Onions
450mL Red Wine
3 Tablespoons Worestershire Sauce
300 gm quarted button mushrooms
Sautee Onions in a little oil until lightly browned. Put Carrots, Onions, Cubed Steak, Wine, mushrooms and Worestershire Sauce in a large casserole with a lid. Add 2 teaspoons of salt, stir, put the lid on and place in a 140 degree oven. cook for at least 3 hours. Popular with girls called Anna.
Good with mashed potato and vegies mmmm
Terese |
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| Viking Feast @ Kessog last weekend |
[Jun. 4th, 2007|11:06 pm] |
Firstly the Dunedin Farmers Market is amazing alhough rather crowded even at 8.30 am. Our cheese, sausages and fruit and vegies all came from there
First course
Bread - Adele made this using ricebran oil so it was vegan friendly. She didn't want to do full on rye as she was teaching a class so she did like brown, mmmmmmmmmmm
pork sausages braised with beer, dried apples, and onions - Havoc sausags and organic green man beer
roast beef - rubbed with salt and mustard before cooking, nothing so yum as a whole rump
wilted greens with mustard seeds and a splash of wine vinegar
scrambled eggs
oyster mushrooms sauteed in butter with flat leaf parsley and pepper and a splash of vinegar (it just needed it) for the vegetarians
Second course
chicken stewed with coriander, mint, wine, broad beans
broad beans with mint, coriander, stewed in wine (vegie option)
roast carrots and parsnips
frumenty
fresh curds
pears and dried cherries stewed in mead and honey
Terese |
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| Havoc Andouille Sausage Risotto |
[Apr. 11th, 2007|10:53 pm] |
Risotto Robusta
5 andouille sausages
olive oil
300 gm button mushrooms (chopped)
1 medium onion (chopped)
2 cloves of garlic (chopped finely)
2 cups of arborio rice
1/2 cup robust red wine (I used shiraz)
2 vegetable or other stock cubes
1 cup tomato puree
50 gm finely grated parmasen cheese
water
1/4 cup chopped fresh parsley
heat a little olive oil and cook the sausages in a large fryingpan. Remove and set aside. Saute the mushrooms and then set aside. Give the pan a quick clean and then add 2 tablespoons of olive oil and gently saute the onions and garlic. When they are clear add the rice and stir until all coated in oil. Add the wine and stir until absorbed. Put the tomato puree, 4 cups of hot water and stock into a jug and add about 1 cup at a time. Stir until absorbed. Keep adding more liquid this way until the rice becomes creamy and cooked. If you run out of stock mixture before this happens just add more water. Chop your andouille roughly and when rice is done stir it and mushrooms in. Add the parmasen and stir til melted. stir in the parsley. Serve. We had ours with a crisp cucumber vinegar salad and it was very nice. I have chicken risotto before but this was in a league of its own with intense flavours and a lovely rust colour. Also people are always impressed by risotto and it is not hard to make, just requires patience.
Meredith |
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| fish curry |
[Mar. 5th, 2007|04:45 pm] |
not at all medieval, as enjoyed by Anna and Kathleen
to make 4 small or 3 big sevings
500 gm firm fish (I used monkfish)
1 large onion
1 large capsicum (or half of 2 different coloured ones, looks more interesting)
2 cloves glarlic
1/2 teaspoon crushed ginger
1 teaspoon ground coriander
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon groung tumeric
pinch of cayenne or ground chili
vege oil
1/2 cup coconut milk
fresh coriander, chopped
finely slice the onion and slice the capsicum, sautee in vege oil. cut the the fish into cubes. Add fish and garlic and ginger when vegies have softened. Turn the heat down or the garlic will scorch. Sautee about ten minutes and then add the tumeric, ground coriander, chili or cayenne, sugar, salt, fresh coriander. When the fish has all gone white and opaque on the outside add the coconut milk and cook gently for about 15 minutes |
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