Heraldshill Recipies - Iron Chef 2024

Stasi explaining the menu

Starter Course (On the table)

Main Course

Desert Course

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

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.

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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.

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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