Medieval Munchies.

[Thorgrimm Halfdane]

As some of you know, I am into Medieval Re-enactment as a r/t hobby, everything we do has to be as authentic as possible. As part of the social side of things, we hold Feasts and the same principles apply to the food.
I have been collating the various recipes that I have accumulated over the years and, after expressions of interest from a few people, I thought I might post some of those recipes in here.
Important Note: Some of the ingredients are no longer available and have had the closest possible modern ingredients used as substitutes. Measurements, etc are expressed in modern terms wherever possible just to make it easier.
A lot of the rest is just common sense and while there was access to an incredible variety of foods, spices, etc. (the Silk Road ended in Byzantium), remember that any fruits, vegetable, herbs and spices from the "New" world are a no-no.

Here's an easy one to start with

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LENTIL SOUP: [serves 4 -6]

Ingredients:

400 g Red Lentils.
1 Onion, sliced
1 Carrot, sliced.
2 Cloves Garlic, crushed.
1 tspn Ground Cumin
1 tspn Ground Turmeric.
1 tblspn Olive Oil.
Salt and Black Pepper.

Method:

Heat the olive oil in a saucepan, add the garlic and fry lightly. Do not brown or the flavour will be bitter. Add the lentils, onion, carrot, turmeric and cumin and fry lightly. Cover with water and bring to the boil. Simmer gently for 20 minutes or until the lentils have softened. Season with salt and pepper, to taste.
Serve hot with plenty of fresh crusty bread.

NB: While I have only ever used red lentils but other people have used green or brown. Always wash the lentils to remove any grit.
If the the soup gets to thick during the cooking or if you prefer a thinner soup, just add more water as needed.
Also, the amounts of ingredients used can be increased or decreased to suit.
Provided that the onions are well cooked, I have been told that this soup can be stored or frozen for a short time. I haven't tried it because it never lasts long enough in this house

If you have any questions pm me.

Happy cooking :)T.

[LadyLaurestina]

Thank You for this new twist upon our boards, tis delightful to see you sharing your recipes with us...* hum yum yum * That recipe though would be enough to feed an army! *smiles* I shall look up a few of my own to share...

Thank YOU! ;D

[LadyLaurestina]

Oh sorry about that...400 grams.. ?? serves 4 to 6... geez.. need to get more coffee...* grins*

Anyone wish to come to supper...? I can't cook for just myself.. !! LOL

[Thorgrimm Halfdane]

The time I made this dish it was for a Feast of 60+ so I don't know how many the basic recipe will serve, but I would think 4 would be about right.

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LAMB WITH FENNEL:

Ingredients:

675 grams Lamb.
1-2 Mild Onions.
1 cup Celery.
2-3 heads Florence Fennel.
3 tblspn Olive Oil.
2 cups Chicken or Veal Stock.
pinch Saffron.
Plain Flour.
Sea Salt. [if available]
freshly ground Black Pepper.


Method:

Dice the lamb and toss in seasoned flour. Heat the olive oil in a pan and brown the lamb pieces. When all the lamb has been done, lift the pieces out with a slotted spoon and set aside. Thinly slice the onion(s) and the fennel, dice the celery. Put in the pan and cook gently in the lamb juices, stirring often, until lightly coloured. Add the stock to the pan and return the lamb pieces. Stir in the saffron. Add salt and pepper to taste. Cover the pan and simmer over low heat, until the lamb is tender. [1 - 11/2 hours]. Serve on boiled rice or couscous.

NB: Remember to scrape up all the leftover bits of lamb and flour when you add the stock. It helps improve the overall flavour.

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It goes down well with the odd glass of light red wine or a good crisp dry white.

:)T.

[Lady Edfeil]

This sounds good! And considdering the fact that I don't even like fennel, that says a lot! ;D

[Thorgrimm Halfdane]

Well. you've had soup and the main course, so now I suppose you'll be wanting dessert


APPLEMOY:

Ingredients:

11/2 lb Dessert Apples.
2 oz Almonds.
1/2 pint Milk.
1/2 oz Ground Rice.
pinch Saffron.
2 tblspns Honey.
Salt.

Method:

Peel and core the apples, then slice into thin wedges. Place in a pan with 3/4 pint of water, add the saffron and stew until soft. While the apples are cooking, in another pan add the almonds to the milk and cook over a gentle heat. When warm stir in the honey and ground rice. Increase the heat and when the mixture begins to thicken, add the softened apples and season very lightly with salt. This dish should be served quite thick, if necessary, adjust the thickness by adding more ground rice.

NB: I've made this recipe using both whole and slivered almonds, each turned out alright. Whole almonds would probably be more correct, but it depends on individual preference. The same goes for the amount of honey and salt that you use.
I have also been told that a good sweet cider can be substituted for some, but not all, of the water, but I have not tried it myself.

Enjoy :)T.

[Sinold Bragasson]

I'll try the lamb stew, that sounds really really good! Now I'm just wondering where I'll get the deboned lamb. Oh and what do you put inot the seasoned flour?

[Thorgrimm Halfdane]

Sorry Sinold, I should have made that clearer.

Seasoned flour is just plain flour with some salt and pepper added to it.

With regards to the lamb, here in Australia, I just buy it already diced from my local butcher.

Maybe if you check with your butcher to see if he can help. Remember this is a stew, it doesn't have to be an expensive cut of meat.

:)T.

[Sinold Bragasson]

Here, in Germany, lamb is usually only eaten during easter. The Turks and Greek in our country do eat lamb often though, maybe I can find it rather inexpensively there.

[Thorgrimm Halfdane]

I haven't made this one myself but I had it at a feast and it was very tasty. This is the recipe that I was given by the Cook and I haven't had time to convert some of the amounts.

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ROAST OF WILD BOAR WITH BLUEBERRY SAUCE:
[serves 4]

Ingredients:

A good full 1kg joint of Wild Boar.
A piece of Green Ginger.
Butter.
2 tblspns Honey.
2 small Onions.
Salt and Pepper.
2 Carrots.
2 decilitres Bouillon.

Method:

Brown the meat on all sides in a frying pan and then put the joint in a casserole. Peel the onions and carrots. Add the onions, carrots, ginger, honey and bouillon to the casserole. Let the meat roast covered on low heat. The estimated cooking time is around 1 hour; the inner temperature of the roast should be 75 C.

BLUEBERRY SAUCE:

Ingredients:
5 decilitres Pan Gravy.
1 decilitre Blueberries.
1 tblspn grated Green Ginger.
1 decilitre Cream.
3 tblspns Wheat Flour.
Salt and Pepper.

Method:

Sieve and measure the pan gravy. If needed add bouillon to make 5 decilitres. Add the cream and blueberries and bring it all to the boil. Stir the wheat flour in cold water and whisk it into the gravy. Let it all simmer for 3-5 minutes. Season with ginger, salt and pepper.

Carve the roast into slices. Serve with honey glazed root vegetables.

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As with most of these recipes, a lot depends on your personal tastes. The Cook at the feast used other root vegetables as well as the carrots and used more onions too. He used small pickling onions.

NB: If you can't get Wild Boar, just make sure your roast came from a very angry pig. ;D


:)T.

[Thorgrimm Halfdane]

This makes an interesting side dish to have with roasted meats but is also good on its own as a quick snack with crusty bread


APPLEBACON:
[serves 4]

Ingredients:

400g fresh or slightly salted Bacon, in slices.
I tspn Butter.
2 Onions.
I tblspn Pork Dripping or Butter.
1-2 Apples.
White or Black Pepper.
2-3 Cloves.

Method:

Peel and slice the onions. Core the apples and cut them into slices. Fry the bacon slices on medium heat. Turn them 2 or 3 times, the longer the frying time , the crisper the bacon. Fry the slices of onion and apple in the dripping [or butter] on quite low heat until browned and soft. Put the onion and apple slices in layers with the bacon in the frying pan and let heat thoroughly. Season with pepper and cloves. Serve with fresh [new baked] bread.


:)T.

[Thorgrimm Halfdane]

I made the Applebacon for dinner and we had it with Roast Beef. I used 'Granny Smith' apples (which are a green cooking-style apple) and it was delicious Just remember to be careful with the cloves.

:)T.

[Thorgrimm Halfdane]

Sorry it's been so long since I posted something here but my "Recipe File" went AWOL for a time.
Here's an easy-to-prepare soup to whet your appetites

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LEEK AND ONION SOUP:

Ingredients:

2 Leeks.
3 Onions.
1 litre Vegetable Stock.
Olive Oil.
1 teaspoon Dill Seeds.
Salt and Pepper.

Method:

Chop leeks and onions, heat oil in a large saucepan. Add leeks and onions and fry lightly, do not brown. When leeks and onions have started to soften add vegetable stock. Bring to boil and then reduce to a simmer. Add Dill seeds and also salt and pepper, to taste. Allow to simmer until leeks and onions have softened. Add more water/stock if the soup reduces too much.
Taste, adjust seasonings if necessary, serve hot with crusty bread.


T.

[Dream Loxley]

Mmmmmm...... yummy

I make a similar version quite often and serve it with thick slices of cheese on toast..... the tastes compliment one another, and its just right for the Autumn/Winter time.

Thankyou for sharing

[Thorgrimm Halfdane]

KADIN BUDU: (“Ladies’ Thighs” croquettes.)

(This is a modernised version of an old Turkish recipe)

The Turks’ appreciation of the fairer sex is apparent even in the naming of this recipe. Form the meat mixture with certain "voluptuousness" into an elongated egg shape, but don’t make them too plump!

Ingredients: (to serve 6)

750g finely ground Lean Beef or Lamb
1 cup Boiled Rice
1 finely chopped medium Onion
2 large Eggs
½ cup Feta Cheese [Beyaz Peynir]
Plain Flour [for coating]
¼ cup finely chopped Parsley
1 tspn finely chopped Dill
Salt
freshly ground Black Pepper
Oil [for shallow frying]

Method:

Combine meat, boiled rice, onion and cheese, then chop or mince together finely. Add herbs, salt and pepper to taste along with 1 beaten egg. Mix into a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other. Place the finished croquettes side by side in a baking dish. Beat the remaining egg well and pour over the croquettes, turn them in the dish to make sure that they are evenly with the egg. Place the flour on a plate and roll the croquettes in it to coat them. Heat oil in a shallow pan and fry over a high heat until golden brown. Turn croquettes often and carefully with tongs making sure they keep their shape. Drain well and serve hot with a yogurt and garlic dip or a vegetable accompaniment.

:)T.