Heraldshill Recipies - Iron Chef 2024: Difference between revisions
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==Summary:== | ==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]] | |||
*Assistants | |||
==1st Course (at table):== | ==1st Course (at table):== | ||
=== | ===Fresh Salad with Orange-Galangale Vinagrette=== | ||
from Platina | |||
Ingredients: | Ingredients: | ||
| Line 23: | Line 22: | ||
*Mix | *Mix | ||
== | === Whole-grain Flatbreads === | ||
from | |||
Ingredients: | Ingredients: | ||
| Line 36: | Line 33: | ||
*Mix | *Mix | ||
== | === Orange-honey Butter Subtleties === | ||
from Platina | |||
Ingredients: | Ingredients: | ||
| Line 49: | Line 44: | ||
*Mix | *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) === | ||
from | |||
Ingredients: | Ingredients: | ||
| Line 61: | Line 86: | ||
*Mix | *Mix | ||
Note: Even barley skeptics seem to like this. | |||
=== Roasted Vegetables with Fried Lentil Crumbles === | |||
by Juliana Macnayre, from | |||
Ingredients: | |||
*Parships | |||
*Purple, white & orange carrots | |||
*balsamic vinegar to taste | |||
*poudre douce to taste | |||
*others? | |||
Directions | |||
*Roast vegetables in a tangine until tender. Adjust vinegar and poudre douce. | |||
*Top with Lentil Crumbles | |||
== | ==Desert Course:== | ||
=== | ===Fresh Cheese=== | ||
by , from | by Brigida von München, from | ||
Ingredients: | Ingredients: | ||
| Line 74: | Line 116: | ||
*Mix | *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 (ceramic pot = pale custard, dutch oven = browned/carmelized custard) | |||
*Loosen from the sides of the baking cups and turn over onto the serving dish. The pine nuts will then form a bottom "crust". | |||
Revision as of 14:13, 19 May 2024
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):
Fresh Salad with Orange-Galangale Vinagrette
from Platina
Ingredients:
- One
Directions
- Mix
Whole-grain Flatbreads
from
Ingredients:
- One
Directions
- Mix
Orange-honey Butter Subtleties
from Platina
Ingredients:
- One
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)
from
Ingredients:
- One
Directions
- Mix
Note: Even barley skeptics seem to like this.
Roasted Vegetables with Fried Lentil Crumbles
by Juliana Macnayre, from
Ingredients:
- Parships
- Purple, white & orange carrots
- balsamic vinegar to taste
- poudre douce to taste
- others?
Directions
- Roast vegetables in a tangine until tender. Adjust vinegar and poudre douce.
- Top with Lentil Crumbles
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 (ceramic pot = pale custard, dutch oven = browned/carmelized custard)
- Loosen from the sides of the baking cups and turn over onto the serving dish. The pine nuts will then form a bottom "crust".
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