Discussion in 'Medieval Boards' started by Gavaha, Aug 19, 2003.
Got any good recipies? I love to hear em! I'll post mine up in a bit also
I wish I new some. Is Rotoisserae chicken a recipie! Cause it's yummy.
Wastels Yfarced (or Toasted Stuffed Brown Rolls)
(serves 6 as a starter, 3 as a main course)
3 wholemeal or wholewheat brown rools, halved and with their crumb removed
2 oz butter
4 oz mushrooms, chopped roughly
4 oz cooked and very well drained leaf spinach, chopped roughly
2 oz raisins
salt, pepper, ground cinnamon, cloves to taste
1 large or 2 small eggs
Put halved rolls in moderately hot oven for approx. 10 minutes or till they are lightly browned and crisps
Melt the butter in a pan and cook the mushrooms for a couple of minutes.
Add the spinach and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies.
Season to taste with the salt, pepper, and spices. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients. Pile the filling into the halved rolls and serve at once.
yes it does, accept for the spinach! yuch! lol
well my dad told me about htis one. i dotn no the recipe but i no a food its were you take the bread and hollow it out and put "SOUP" IN IT AND DUNK THE BREAD AS NUDDELS... THEY USED THE BREAD FOR BOWLS I GURESS INDERESTING TO ME (SORRY ABOUT CAPS)
i know an old byzantine recipe for a salad
1. take lettuce and onion
2. put them in a bowl
3. add olive oil and feta cheese
4. add chooped up olives
5.add pepper if desired
6. add pomegranite
7. mix it together
3/4 cup of olive oil
1/2 onion, chopped
8 scallions, chopped fine
2 lg. cloves of garlic, chopped
1 cup natural barley
chopped fresh dill to taste
1/2 cup parsley, chopped
juice of 1/2 lemon
salt to taste
1 cup hot water
1 one pound jar grapevine leaves
3-4 pound chicken, cut in quarters
Heat 1/2 cup of oil in a skillet and add the onion and scallion and cook until soft. Add the garlic and cook for a few more minutes. Add barley, and brown slightly, stirring frequently, then add dill, parsley, lemon juice, salt and remaining olive oil. Stir well and add hot water. Cover and let simmer for five minutes. remove the grapeleaves from the jar and rinse. Line an enamel pan with a layer of leaves and set aside. To stuff the leaves, put a leaf on the work surface with the rough side up and the stem end toward you. Place a teaspoonful of barley mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling and then the left side and roll tightly and away from you, toward the pointed end. Place in the prepared pan with the seam side down. Continue until you have used all the ingredients. Place an inverted plate on top of the dolamades and add enough water to come up to the edge of the plate. Rub the chicken with additional lemon juice and garlic and place on top of the plate. Bring to a boil and then cover the pan, reduce the heat, and simmer for 1 1/4 hours. Check to see that the barley is tender and the chicken cooked. Remove, cool and chill. Serve with sour cream or Avgolemono Sauce.
2 large egg yolks
juice of 1-2 lemons, strained
1 - 2 cups hot broth or boullion
Beat the egg yolks for two minutes. Continue to beat and gradually add the lemon juice. Beat in the hot broth or boullion. The amount of liquid depends on how thick you want the sauce.
I have one for honey meade if anyone wants it.
I have some meade ones as well, what I am looking for is for creme soda if anyone has that.
you know greek stuff??? no one ever seems to know about greek food
I love Greek food! spanakopita (sp), souvlaki, pastitsio, various pastries (esp. baklava), hummus, tzatziki sauce w/pitas, gyros, Greek food is great! Except for my friend Rachel's dolmades, she did not make them well and they were gross.
As for medieval food, I have a cookbook somewhere with some recipes, I think, but I don't know exactly where it is.
Dol- If you find the book, give me the title please.
BW- yes I love greek food, it was my favorite restaurant when i was stationed in Germany LOL, plus my favorite ice cream is baklava, mmmm drooling just thinking about it but I can't have any until friday when I get back home :cry:
My friends and I had a LOTR costume party, and for food we got this book that has lots and lots of Middle earth type recipes. Most are LOTR adappted english foods but their pretty cool. One is called scotch eggs strider, and you have hardboiled eggs, sausage and bread crumbs. You take the egg and push it inside a ball of sausage then you roll the sausage in beaten eggs and then roll it in the spiced breadcrumbs, then fry it. They are really good.
TO MAKE A SALLET OF ALL KINDS OF HERBES AND FLOWERS
The Good Huswifes Jewell, Thomas Dawson, 1596
Take your hearbes and picke them very fine into faire water, and picke your flowers by themselves, and wash them all cleane, and swing them in a strainer, and when you put them into a dish, mingle them with Cowcumbers or Lemmans payred and sliced, and scrape Suger, and put into vineger and Oyle, and throw the flowers on the top of the Sallet, and of every sorte of the aforesaid thinges, and garnish the dish about with the foresaide thinges, and hard Egges boyled and laid about the dish and upon the Sallet.
The Modern Version:
1 small head of butter lettuce
1 cup watercress
1/4 cup fresh mint leaves
1/4 cup fresh tarragon leaves
1/2 cup flower petals (you can use roses, primroses, nasturtiums, chive blossoms, violets, or calendulas, but be sure they haven't been sprayed with insecticides)
1 cucumber, pared and sliced
2 hard boiled eggs, sliced
4 Tbsp olive oil
3 Tbsp white wine vinegar
1/2 tsp salt
1/8 tsp pepper
1/2 tsp brown sugar
Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refridgerate. Rinse the flower petals in a bowl of cold water and gently pat dry; refridgerate.
Tear the lettuce into bite size pieces and combine with the watercress and herb leaves. Add the cucumber slices and toss to mix.
Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended. Add dressing to the salad and toss until well coated. Gently mix in the flower petals (reserving a few to garnish the salad with). Top the salad with the egg slices and garnish with the reserved flower petals.
I haven't tried that yet, but I think I will.
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