Barony of Stormhold, AS
XXXIV
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Barony of Stormhold, AS
XXXIV
Autocrat - Lord Daffydd ap Iowerth
Feastocrat - Baroness Nicolette Dufay
Kitchen Autocrats - Lady Elspeth Caerwent & Lady Gwir verch
Madog
Sunday Tourney Autocrat - Lady Jessica St Clair
Awards -
Order of the Laurel - Brian de Caffa
Lochac Order of Grace - Master Thorfinn Hrolfsson
Order of the Silver Tear - Lord Daffydd ap Iowerth
Lady Jessica St Clair
Lord Rioghan of Saarlands
Competitions -
Woodwork - Eleanor of Cathenes
Fruit Cordials - Elspeth Caerwent
Lacemaking - Mirriam Glabraith
Blackwork - Keridwen the Mouse
Tourneys -
Heavy (Princess' Champion) - Leofric (Journeyman to Prince Cornelius)
Rapier - Bran Aluin Cuchaille
Light - William Cumyn
Pears
A Patina of Asperagus
Chicken
in Orange Sauce
Roast Beef with Quail
Vegetable
Purees - Puree of Lettuce with Onion
Apple Fritters
Striped Blancmange
Almond Frittata
Mushrooms
Stewed in Red Wine
Grilled Trout
with Herbs
Vegetable Risotto
Pease Pudding
Pork Drums
Baked Vegetables
Again, pears cooked without colas or water: To instruct the person
who will be cooking them, he should get a good new earthenware pot, then
get the number of pears he will be wanting to cook and put them into that
pot; when they are in it, stop it up with clean little sticks of wood in
such a way that when the pot is upside down on the hot coals it does not
touch them at all; then turn it upside down on the hot coals and keep it
covered over with coals and leave it to cook for an hour or more.
Then uncover them and check whether they have cooked enough, and leave
them there until they are cooked through. When they are cooked, put
them out into fine silver dishes; then they borne to the sick person.
Ingredients
For 12
small tin pear halves
cinnamon & sugar to taste (optional)
Instructions
Place whole, cored fruit in a baking dish or pan and bake at 400 degrees Fahrenheit until the fruit has completely turned a deep brown, about half hour to 45 minutes. Sprinkle with cinnamon & sugar and serve.
This recipe is much less elaborate than it appears. and is simply pears baked in an oven, very much like our contemporary baked apple but without the addition of sugar & spices. Baked pears were thought to have medicinal properties and were one of the foods considered appropriate for the ill, hence the instruction to give them to the sick person. Feasts often ended with baked apples & pears, served with the other spices & confections of the dessert course. Keeping that in mind, the modern recipe has been sweetened with a little cinnamon & sugar.
Aliter Patina De Asparagis: adicies in mortario asparagorum praecisuras,
quae proiciuntur, teres, suffundes vinum, colas. teres piper, ligusticum,
coraindrum viride, satureiam, cepam, vinum, liquamen et oleum. sucum
transferes in patellam perunctam, et, si volueris, ova dissolves ad ignem,
ut obliget. piper minutum asperges. <et inferes>.
Ingredients
For 12
1 small tin asparagus
¼ cup wine
pepper
lovage (or substitute angelica)
fresh coriander
savory
½ onion
1 TBS oil
1 egg
Put in the mortar asparagus tips, pound, add wine, pass through the sieve. Pound pepper, lovage, fresh coriander, savory, onion, wine, liquamen, and oil. Put puree and spices into a greased shallow pan, and if you wish break eggs over it when it is on the fire, so that the mixture sets. Sprinkle finely ground pepper over it and serve.
This is one of those dishes that really needs to be trialled before the feast to ensure that the balance of flavours works.
CHICKEN
IN ORANGE SAUCE (Lorengue de Pouchins)
Take the oranges and slice them in white verjuice and white wine, and put them to boil, and put in ginger; and put your poultry to cook in this. MP, APP 5
Oranges were not much used in England at this period, but were apparently
known there; since the oranges were bitter - of the Seville type - the
normal oranges available in North America will need some extra tartness
for this dish. The recipe dies not tell us exactly how to cook the
chicken (one doubts that the cooking is intended to be entirely accomplished
in the sauce), so we shall take it as a way to finish partly roasted chicken.
Ingredients
For 12
12 drum sticks
2 oranges, sliced but not peeled
1 cup white wine
juice of ½ lemon (omit if you are using bitter oranges)
¼ tsp ginger
½ tsp salt (or to taste)
Recipe:
When the chicken is almost done, put sauce ingredients in a pan and
cook together for about 15 minutes. Cut up the chicken into serving
pieces and arrange it in a heat-proof serving dish; pour the sauce over
I, cover with aluminum foil and simmer for another 15 minutes before serving.
Ok, here's where it all differs from the above recipe. Brown the chicken legs (if possible!). Mix everything except the chicken together; add the chicken legs and simmer until done.
Ingredients
For 12
1 quail
1 kilo Roast Beef sliced
½ pot mustard
A hot dish; reheat before serving. Roast the quails. Roast beef to be pre-sliced.
VEGETABLE
PUREES - Puree of Lettuce with Onion
Aliter Holus Molle Ex Foliis Lactucarum cum cepis:
coques ex aqua nitrata, expressum concides minutatim. in mortario teres piper, ligusticum, apii semen, mentam siccam, cepam, liquamen, oleum et vinum.
[Aliter] holus molle ne arescat, summa quaeque amputantur, et purgamenta
et caules madefactos in aqua apsinthi contegito.
Ingredients
For 12
1 head lettuce
¼ kilo spinach
1 onion
1 tsp pepper
1 tsp lovage (can substitute angelica)
1 tsp celery seeds
Mint
1 TBS oil
2 TBS balsamic vinegar (for liquamen)
Boil in water with cooking-soda; drain; chop finely. Pound in
the mortar pepper, lovage, celery seed, dried mint, and onion, add balsamic
vinegar (which we are substituting for liquamen), oil and wine. Mix
with the lettuce and onions and serve.
Can be made ahead and reheated.
Ingredients
For 36
6 apples
1 package yeast, dissolved in ¼ cup lukewarm ale or beer
2/3 cup lukewarm ale or beer (in addition to that used to dissolve
yeast)
1 Cup flour
2 beaten eggs
½ tsp salt
pinch saffron for colour
If using yeast, start by dissolving the yeast; let it sit a few minutes, then stir in the rest of the ale or beer, flour, salt and egg. Put in a warm place (such as the back of the stove, if you are using the front burners) to rise for about an hour. Meanwhile, parboil the apples in salted water for about 20 minutes; drain.
Stir in the apple slices into the bowl of batter, so as to coat each pieces. Fry the fritters in deep fat, or in a little oil in a frying pan, turning them over as they brown; drain on paper.
Ingredients
For 12
1 cup berries
2 litre milk
pinch saffron
2 cups gr. almonds
2 cups rice
1 cup sugar
2 tsp salt
4 TBS shortening
2 tsp cinnamon
1 tsp cloves
½ tsp ground ginger (omit, galengal can be substituted)
molds
1. Lightly oil the mold. Pick over the berries and crush
them in a small bowl. Pour equal amounts of the milk into 3 saucepans.
Add the crushed berries to the first pan, keep the second one white and
add the saffron to the third. Bring these three pans of milk to a
boil, cover and remove from the heat and leave in a warm place ot draw
the colours into the milk, about 10 minutes. Strain each batch of
coloured milk into a clean saucepan.
2. Bring each of the three pans of milk to a boil. Remove them
from the heat and stir into each pan an equal portion of the ground almonds,
cream of rice, sugar, salt, shortening and any optional spices being used.
Return the pans to the heat and simmer, stirring often, until the mixture
pulls away from the sides of the pan, about 10 minutes. The mixture
should just fall easily from the spoon. Pour one coloured portion
into the mold and smooth the surface with the back of a spoon dipped in
water, pressing the mixture well into the crevices of the mold. Repeat
with each of the other coloured portions, cover the mold with wax/greaseproof
paper, and chill overnight or until firmly set. A short time before
serving, run a knife around the edge of the mold and turn it out on to
a platter.
These will be decorated with little bread roll swans, and the neck/head will have to be made from pastry. - 24 bread rolls and 24 heads/necks.
Instead of the bread rolls, we decorated the blancmange with gingerbread swans. Bake the necks/heads separately to the body, and join using icing. Then ice the complete swan with a thin glaze of icing.
Ingredients
For 1 Frittata
pinch salt
6 eggs
100 grams grated Parmesan
½ cup Ground Almonds
60 mls water
cinnamon
sprinkle bitter orange or rosewater
For every two eggs take a heaped tablespoon of ground almonds, a level tablespoon of freshly grated Parmesan, and a pinch of salt. Beat well together with a teaspoon of water. Cook in plenty of butter in a heavy 9 inch (22.5 cm) frying pan, finishing off for a few seconds under a hot grill. Sprinkle with another dessertspoon of Parmesan and a generous sprinkling of aromatic Cinnamon mixture. Fold in half and in half again, and serve sprinkled with bitter orange juice or rosewater.
Serve the mushrooms in ramikin dishes as a starter with fresh brown
bread. Alternatively you could use it as a summer salad or even as
a cocktail snack… The fresh coriander is very typical of ancient Roman
cooking; if you cannot obtain the herb fresh the dish is still worth making
with dried, if you can find it.
Ingredients
For 12
1.2 litres wine
1 kilo mushrooms
salt and freshly ground pepper
6 TBS coriander
Put the wine in a pan, bring it to the boil and boil briskly till it is reduced to 450 ml (2 cups). Wipe the mushrooms and remove their stalks. Add them to the wine with a pinch of salt and a generous grind of black pepper. Bring the wine back to the boil and simmer gently for 5 minutes. Remove the pan from the heat. If you are using dried coriander, add it to the mushrooms immediately, adjust the seasoning to taste and allow them to cool. If you are using the fresh herb do not add it to the mushrooms till just before you want to serve them. They are equally good warm or cold.
These were served warm.
The most popular way of cooking fish fourteen hundred years ago is still heavily in favour today - spit cooking or BBQ over an open fire. … The herbs below are what might have been used in Anglo-Saxon East Anglia but feel free to include any others you fancy; try to use fresh if you can although dried is quite acceptable.
Ingredients
For 12
1 trout (1 serves 12)
6 sprigs rosemary
75 grams butter
18 fresh mint leaves
1-2 tsp coarse sea salt
6-9 grinds black pepper
Put one sprig or a generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, BBQ or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once with lots of fresh bread and a salad or simple green vegetable.
NB If neither spit nor BBQ are available, use a grill.
These were cooked in a convection oven (baked) wrapped in foil, and stuffed with fresh dill. Tarragon also works well with fish.
Ingredients
For 12
250 grams rice
1 litre vegetable stock
100 grams tasty cheese grated
pepper
splash of red wine for the stock wine
In a deep pan, or pot, put the rice, stock, wine and pepper. Stir over low-medium heat until the stock is absorbed. Add the cheese, and melt it through thoroughly. Arborio rice works best with rissotto, but long grain rice works satisfactorily.
Ingredients
For 12
11/2 C split green peas (400 grams)
water to cover
¼ Cup butter (2oz) or 50 grams
2 eggs
salt & pepper
Instructions
Peas in pan cover simmer for about 30 minutes (drain & puree) beat in butter and add beaten egg. Grease pan or quiche tin.
Bake at 375 degrees for 45-60 minutes until it has formed a crust on top. Watch carefully after 30 minutes.
Ingredients
For 12
1 kilo rolled Pork Shoulder Roast
1 sheet pastry (for drum tops)
2 bread sticks
apple sauce
Bake the meat; put the pastry on the 'drums' of pork and brown it at the end of the baking. Decorate with the bread sticks. Serve with small dish of apple sauce.
Ingredients
For 12
1/3 kilo carrots
1 leek
1 - 2 large beet roots
Wash 'em, peel if necessary, chuck 'em into pan drizzle with olive oil and bake for a while until done.