Stflorian de la Riviere user: readonly
Collection:  StFlorian Page:  EventReport2001SeptBaronialChamp1Menu Last edit:  14/08/11 12:10  by  constanziadezamora@gmail.com_Google Ver:  1 Hits:  462

 Baronial Championship

 

First Remove

Dish Source Cooking Source Schedule
Ovis Nepalis Cooking & Eating       p 218 Stovetop Morning
Filled Pockets    Oven Night
Little Tarts To the Kings Taste      P36    Oven  M/Night
Fresh Fruit & Nuts      
Another Tart 1000 eggs vol 1           p48 Oven  Afternoon

 

Second Remove

 

Dish Source Cooking Source Schedule
Corned beef with chestnuts Plain Delight      p 75 stovetop  afternoon
Saracen Stew     Pleyne Delight stovetop   M/night
Saffron Rice Sir Kenneth                 p145 stovetop night
Boletus  Cooking & Eating       p227 stovetop m/night
Ponus  Cooking & Eating       p227 stovetop m/night


Third Remove

 

Dish Source Cooking Source Schedule
Lombardy Custard   1000 Eggs Vol 1         p234  oven  morning
Pokerance  1000 Eggs Vol 1         p215   stovetop night
Tayle  Ordance of Potage      p161 stovetop morning
Pynonad  Ordance of Potage      p154  stovetop morning
Brynad  1000 Eggs Vol 1         p161 stovetop morning

 

 


IN OVIS HEPALIS (Cooking and Eating p218)

 

4 eggs

3oz pine kernels, soaked overnight

1/2 tspn ground lovage

½ tspn honey

1 ½ tbspn White wine vinegar

1 tspn Garum

Freshly milled black pepper

 

1. Put eggs in boiling water and simmer for 5 inutes

2. Plunge into cold water and leave for 8 minutes. Then carefully peel away the shells, keep the eggs submerged in cold water

3. Put the pine kernels into a blender and blend till creamy

4. Pour into a bowl and stir in the lovage, honey and wine vinegar

5. Add garum and plenty of black pepper, stir till thoroughly mixed

6. Serve the eggs in a shallow dish with the sauce spooned over. (nice with bread and butter)

 

GARUM (Cooking and Eating p 217)

 

½ lb Kitchen Salt

1 ½ pints Water

6 Tinned Anchovy fillets

1 tspn Oregano

6 tbspns Defrutum (grape juice)

 

1. Stir salt and water until dissolved.

2. Pour into saucepan and add the anchovies, oregano and grape juice

3. Bring to boil and cook for 15 minutes

4. Cool then strain through muslin until liquid is free of bits

5. When cold, bottle or keep in a screw top jar

 

 Note: 3-4 tspns of garum are equal to ½ tspn dry salt for seasoning.

 

TAYLE (Fig Pudding) (Ordance of Pottage  p 161)

 

½ cup Ground Almonds

1 cup White Wine

1 cup Dried Figs (quartered)

1 cup Raisins

1 cup Chopped Dates

1 tspn Sugar

1 tspn Mixed spice powder

 

 Optional

Pinch of saffron

 

1. Draw up an almond milk with the wine.

2. Add fruits and seasoning and bring to a boil

3. Stir over a moderate heat for about 5 minutes or until thick and well blended

4. If it seems too thick, add a little water

 

 Best served warm, can be eaten cold

 


LITTLE TARTS (To the Kings Taste  P36-7)

 

For Noodle Dough

 

2 cups  Flour

½ tspn  Salt

1 Egg

½ cup Water

 

1. Sift flour and salt together

2. Make a small well in the centre of the flour and pour in egg and water into it

3. Combine all ingredients, mixing and kneading until a smooth elastic dough is formed (about 10 minutes)

4. Allow dough to sit for 20 minutes

5. Divide dough in half. On a lightly floured surface roll out halves one at a time unto sheets almost  paper thin

6. Cut each sheet into about 12 rectangular pices.

 

For filling and Broth

 

3 Eggs

pinch Saffron

¼ tspn Cinnamon

pinch mace

10 cubebs, finely crushed

¼ tspn Aniseed

pinch Cloves

pinch Nutmeg

½ tspn Salt

¾ lb Pork Mince

1/3 cup Currants

6 cups Chicken or beef stock

 

1. Beat 2 eggs, spices and salt together

2. Blend egg mixture, pork and currants

3. Place a teaspoon of stuffing on each piece of dough

4. Beat the 3rd egg, paint this along the edges of each dough piece

5. Fold dough over stuffing so the edges meet. Seal by pressing edges together.

6. Bring stock to boil. Add Tartletts and any left over stuffing.

7. Reduce heat to a gentle boil. 

8. Cook for about 10-12 minutes or until noodle dough reaches consistency you enjoy in spaghetti.

 

PYNONAD (Pine nut fruit-sauce dessert) (Ordinance of Pottage p154)

 

1 cup + 2 tbsp Milk

¼ cup Slivered Almonds

2 Cooking Apples (large)

2 Pears (large)

1 tbspn lemon Juice

½ cup White Wine

½ cup Quince Jelly

1 ½ tspn Mixed spice

1 tbsp Rice Flour

2/3 cup Pine nuts

 

1. Bring milk to boil and stir in almonds, leave to steep covered and over a very low heat for 30 minutes

2.Peel and core the apples and pears, cut them into eights. Put them in a pan with lemon juice, wine and bring to boil. Simmer until soft

3.Add quince jelly and spice powder and blend till like applesauce

4.When almonds have steeped long enough, remove them.

5.Stir in rice four into the remaining milk and cook, stirring until quite thick (3-4 minutes)

6.Then stir in the fruit sauce and add the pine nuts. Blend and cook over low heat, stirring occasionally for 5 minutes.

7.Pour into a serving dish, cover and let cool – served chilled.

 

BOLETUS (Cooking and Eating p 227)

 

½ lb Mushrooms

¼ tspn Black Pepper

½ tspn Lovage

1 tspn honey

1 tspn garum

2 tspn olive oil

 

1.Slice the mushrooms and place in a shallow saucepan

2.Add pepper, lovage, honey garum and olive oil

3.Gook gently until mushrooms until just tender, but not soft

 

PORROS (Cooking and Eating p227)

 

6oz Butter Beans (soaked overnight)

1 ½ lb Leeks

3 tbspn Olive Oil

2 tspn Garum

2 ½ tspn White Wine (dry)

 

1. Place butter beans in a sauce pan with fresh water, bring to boil and simmer until tender  (approx 45 minutes), drain

2. Trim and wash the leeks.  Cook in boiling water for 15 minutes or until tender. Drain

 

3. Stir in butter beans, place in serving dish and dress with olive oil, garum and wine.

 

 RASTONS (To the Kings Taste  p115)

 

1 tbsp Poppy or crushed fennel seeds

1 Large round loaf

½ cup Lightly Salted butter

 

1. Cut off the top of the loaf as if in the shape of a flattened crown

2. Scoop out some of the crumb

3. Melt butter, toss crumbs until evenly coated

4. Mix in seeds if you wish

5. Replace crumbs into the loaf and put top back on

6. Reheat in a moderate oven, for a few minute before serving.

 


SARACEN STEW (Pleyn Delite)

 

Ground almonds

Water

Stewing beef cut into chunks

Breadcrumbs

Fat/oil/butter

Sugar

Ground cloves

Wine

Cubebs

Mace

Salt

 

1.      Make almond milk

2.      Roll beef in breadcrumbs, brown in fat/oil/butter.

3.      Remove and drain, place in clean pot

4.      Dissolve sugar and ½ cloves in wine, pour over meat

5.      Cover and bake for about 40 minutes – should be very little liquid remaining

6.      Stir in almond milk and remaining seasonings before serving

 

Another Tarts (Take a Thousand Eggs or More Vol 1)

 

Pie shell
½ pound gouda cheese

½ cup heavy cream

½ cup milk

1tbsp cold butter, cut into small bits

½ teaspoon salt

1 pinch saffron

1 tspn sugar

 

1.      Preheat oven, crisp pie shell for 15 minutes

2.      Place cheese, cream, milk and salt in a blender, blend until it resembles a coarse paste

3.      Pour mixture into a bowl, add saffron and set aside

4.      Remove pie shell from oven, place ½ butter bits in the bottom

5.      Pour cheese mixture over the butter bits and smooth down. Top with remaining butter bits.

6.      Bake for 30 minutes, then sprinkle sugar over the top. Bake for 10 minutes more until the sugar has melted – the filling should still be runny.

7.      Allow to stand for 10 minutes before serving warm.

 

CORNED BEEF WITH CHESTNUTS (Pleyn Delite)

 

4 – 5 lb piece of beef

1 – 2 cups white wine

½ lb chestnuts or a can shelled chestnuts (NOT water chestnuts)

 

1.      Cover beef with water and bring to the boil, simmer for three hours

2.      Drain, rinse and let cool

3.      Slice thinly and put back to cook for another ½ hour in a mixture of white wine and water to barely cover

4.      Roast chestnuts: after cutting a criss-cross gash in the bottom of each nut, place on an oiled baking sheet and bake 20 minutes in a hot oven. When they are cool enough to handle, peel.

5.      Before serving, arrange slices of meat on a serving dish and scatter chestnuts over the top.

6.      Strain cooking broth, bring to a boil and pour over the top

 

LOMBARDY CUSTARD (Take a Thousand Eggs or More Vol 1)

 

Pie shell

Pitted prunes

Pitted dates

Cooked bone marrow

Heavy cream

Eggs

Sugar

 

1.      In the unbaked pie shell, place a thick layer of dates and prunes. Dot bone marrow on the top of the fruit. Bake for 20 minutes. Remove from oven and set aside.

2.      Whip the cream to soft peaks. Fold in the beaten eggs. Pour over fruit in pie shell.

3.      Sprinkle top with sugar and salt.

4.      Bake for about an hour in a slow oven.

 

POKEROUNCE (Take a Thousand Eggs or More Vol 1)

 

½ cup honey

¼ teaspoon ginger powder

½ teaspoon cinnamon powder

¼ teaspoon galingale powder

2 thick slices homemade bread

4 teaspoons pine nuts

 

1.      Heat honey in a saucepan. Heat slowly to boiling.

2.      Add spices and stir for 2 – 3 minutes until flavours are well blended. Remove from heat.

3.      Toast bread slices and arrange on a platter. Spread bread with honey mix and sprinkle with pine nuts.

 

BRYNAD

 

2 cups red wine

4 tbsp clarified honey

¼ cup pitted dates

¼ cup pine nuts

½ cup currants or raisins

½ tspn mace powder

½ cup dried figs

4 cubebs crushed

4 cloves

1 tspn sandlewood chips

dash pepper

pinch saffron

2 tbspns red wine vinegar

Fried lozenges

 

Simmer dried figs in 12 cup red wine until softened. Remove from heat and grind to a paste. Set aside

Heat second cup of red wine with the sandlewood chips until wine is deeply coloured. Remove from heat and strain out sandlewood chips.

Return coloured wine to the pot over low heat. Mix together pepper, saffron, cloves, mace and cubebs. Add to wine and stir. Add honey, minced dates, pine nuts and currents. Stir to mix well.

Add fig mixture to date mixture and stir. Add red wine vinegar, stir. Continue stirring gently until mixture is reduced to a thick chunky syrup.

Arrange lozenges in a dish. Pour wine mixture over the lozenges.