Editing Heraldshill Recipies - Iron Chef 2024

[[File:IronChef2024Stasi.jpg|thumb|Stasi explaining the menu]]
[[File:IronChef2024OnTheTable.jpg|thumb|Starter Course (On the table)]]
[[File:IronChef2024MainCourse.jpg|thumb|Main Course]]
[[File:IronChef2024Desert.jpg|thumb|Desert Course]]
[[File:IronChef2024Gida.jpg|thumb|Brigida discussing her cheeses]]

==Summary:==
Date: 18 May 2025

Location: [[Cook & Combat May-hem 2024]], Deodar

Secret Ingredients: galangale & lentils  

Head Chef: [[Anastasia da Carrara]]
*Assistants: [[Brigida von München]], [[Juliana Macnayre]], [[Sofya la Rus]]

==1st Course (at table):==

===Roast Pork Loin===
by Anastasia da Carrara, from 

Ingredients:

*One

Directions

*Mix

Served at room temperature with chopped dates and hard-boiled eggs.

===Fresh Salad with Orange-Galangale Vinagrette===
from Platina

Ingredients:

*One

Directions

*Mix

=== Whole-grain Flatbreads ===
by Sofya la Rus, derived from William Short at Hurstwic

Ingredients:

*1/4 cup ground barley
*1/4 cup ground buckwheat
*1/4 cup ground lentils, used red lentils for color
*scant 1/2 cup of buttermilk
*1/8+  cup of honey

Directions

*Mix the flours together, then add the wet ingredients to get a very sticky but workable dough.
*Make the dough into four 2-3 inch balls, then flatten into 1/2-inch thick cakes.
*Bake on a flat, buttered pan over the fire (at about pancake frying temperature) until golden brown, about 2-3 minutes on each side.
*Serve with orange-honey butter.

Notes: the lentil flour gives a nice moistness/tenderness to the dough and leaves very little "lentil" flavor when cooked.

Source: https://www.hurstwic.com/library/how_to/viking_bread_recipe.pdf

=== Orange-honey Butter Subtleties ===
from Platina

Ingredients:

*One

Directions

*Mix

=== Herb Butter ===
by Brigida von Muenchen

Ingredients:
*Butter
* Rosemary?
*Tarragon

Directions

*Mix

==Main Course:==

===Catalan Mirrauste (Braised chicken in almond milk sauce with spices)===
by Anastasia da Carrera, derived from the redaction by Cariadoc, substituting galangale for the ginger

Ingredients:

*chicken - 3 1/4 lb 
*almonds, roast, chopped fine - 3/4 c
*breadcrumbs - 1/4 c 
*chicken broth - 1 1/2 c 
*vinegar - 1 T
*cinnamon - 1/2 t 
*galangale, fresh - 1/2 t
*sugar - 1 T Equipment:
*tongs
*Dutch oven
*ceramic bowl
*wooden spoon
*mixing bowl
*whisk
*strainer
*cheese cloth

Directions

*Season and partially cook chicke (fried).  Debone and cut into bite-size pieces 
*Mix chopped almonds, breadcrumbs, broth, vinegar - strain
*Combine chicken, strained mixture, spices.
*Cook to finish chicken and thicken broth.
Source:  Mirause of Catelonia - https://www.pbm.com/~lindahl/cariadoc/poultry.html#9

=== Barley & Lentils (was going to be noodles, but needed to use the secret ingredient) ===
by Brigida and Stasi
{| class=wikitable
||
'''Barley Ingredients:'''
*1 c barley
*3 T olive oil
*1/2 c onion, chopped
*1 clove garlic, minced
*1/8 t pepper
*2 1/2 c vegetable broth (or chicken or beef broth)
*1/4 t salt'''
|'''Lentil Ingredients:'''
* 1 c lentils
* 1 onion, quartered
* 1 clove garlic
* 1 bay leaf
* ~4 c of water
|-
|'''Barley Directions'''
*Saute onion and garlic in oil until lightly browned.  Add barley & pepper.  Stir until well coated.  Add stock & salt and bring to a boil.  Place in a covered baking dish & bake until liquid absorved and barley is tender ~45 minutes at 350 degrees.  Let stand covered another 10 minutes.
|'''Lentil Directions'''
*Combine all the ingredients and boil until the lentils are tender, stirring frequently.  Remove onion, garlic and bay leaves before mixing with the barley.
|}

Mix the barley with the lentils and bake 30 minutes at 350 degrees.

Note:  Even barley skeptics seem to like this.
----

=== Roasted Vegetables with Lentil Crumbles ===
by Juliana Macnayre, from

Ingredients:

*Parships
*Purple, white & orange carrots
*balsamic vinegar to taste
*poudre douce: ginger (which I had dehydrated and then ground), sugar, cinnamon, nutmeg and cloves

Directions

*Roast vegetables in a tangine until tender.  Dress with vinegar and poudre douce to taste.
*Top with Lentil Crumbles (red lentils cooked until tender, then lightly rinsed, dried and fried in oil until crispy)

==Desert Course:==

===Fresh Cheese===
by Brigida von München, from

Ingredients:

*One

Directions

*Mix

===Galangale Custards with Pine Nuts===
by Anastasia da Carrara, from

Ingredients:

*4 eggs
*1/2 c honey
*1/4 t salt
*1/4 t nutmeg
*1/4 t dried, grated galangale (subst for allspice which is Stasi's usual substitute for the original pepper)
*2 c half & half (using cream is too rich)
*roasted pine nuts

Directions

*Whisk the 4 eggs, then whisk in the remaining ingredients.
*Pour 1/2 c of mixture into small buttered baking cups, sprinkle pine nuts on top
*Place in a water bath
*Cover loosely with parchment paper and bake at 350 degrees for 40 minutes 
*Loosen from the sides of the baking cups and turn over onto the serving dish.  The pine nuts will then form a bottom "crust".
Note: Doing the water bath in a ceramic pot = pale custard, while putting the water bath in a dutch oven = brownish/carmelized custard.


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[[Category:Recipes]] [[Category:Heraldshill]]
@@ Line 198: / Line 198: @@
 Note: Doing the water bath in a ceramic pot = pale custard, while putting the water bath in a dutch oven = brownish/carmelized custard.
-===Candied Anise===
-by Anastasia da Carrara
-Ingredients:
-*whole anise
-*sugar
-*water
-Directions
-*Mix the sugar into the water until dissolved.
-*Heat the sugar water with anise seed stirring constantly until the water evaporates enough that the sugar crystalizes on the anise seeds.
-*Remove promptly from the heat and keep stirring until cooled to avoid carmelizing or burning the sugar.
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