Villa Frumentaria Recipes - Iron Chef 2024: Difference between revisions
No edit summary |
No edit summary |
||
| Line 8: | Line 8: | ||
Head Chef: [[Simone de Mares]] and ? | Head Chef: [[Simone de Mares]] and ? | ||
*Assistants: Sean Hunniman ("Voshon"), Torquil MacGruder, ..... | *Assistants: Sean Hunniman ("Voshon"), Torquil MacGruder, ..... | ||
==1st Course (at table):== | ==1st Course (at table):== | ||
=== | ===Risen Bread with Lentil Flour=== | ||
by , from | by , from | ||
| Line 27: | Line 26: | ||
*Mix | *Mix | ||
=== | ===Flatbreads with Lentil Flour=== | ||
by , from | by , from | ||
Ingredients: | Ingredients: | ||
* | *same dough as above | ||
Equipment: | Equipment: | ||
| Line 56: | Line 55: | ||
*Mix | *Mix | ||
== | ==Main Course:== | ||
=== | ===Chickens in Hocchee=== | ||
by , from | by , from Forme of Cury #36 | ||
Ingredients: | Ingredients: | ||
| Line 71: | Line 70: | ||
Directions | Directions | ||
* | *Take chickens and scald them. Take parsley and sage with other herbs; take garlic and grapes, and stop the chickens full (and also galangale and lentils) and boil them in good broth, so that they may easily be boiled therein. Mess them and cast therto powder douce. | ||
=== | ===Browned Vegetables=== | ||
by , from | by , from Gode Cookery | ||
Ingredients: | Ingredients: | ||
| Line 87: | Line 86: | ||
*Mix | *Mix | ||
Source - http://www.godecookery.com/friends/frec98.htm | |||
===Item 3=== | ===Item 3=== | ||
| Line 103: | Line 103: | ||
*Mix | *Mix | ||
== | ==Desert Course:== | ||
=== | ===Cryspys=== | ||
by , from | by , from Diuersa Servicia in Forme of Cury, #26 | ||
Ingredients: | Ingredients: | ||
* | *Lentil flour - 1 c | ||
*wheat flour - 1/2 c (?) | |||
*egg whites | |||
*sugar | |||
*honey | |||
*white grease | |||
*frutour or spice honey for dipping | |||
Equipment: | Equipment: | ||
| Line 118: | Line 124: | ||
Directions | Directions | ||
* | *Take flour and egg whites, sugar and honey and mix together to make a batter. Take white grease and do it in a pot and cast the bater therein and stir until you have many and take them up and mix them with frutours and serve forth. (Actually served with "set spiced honey" from candying the galangale). | ||
Note: the high proportion of lentil flour made the batter brown very quickly and appear almost burnt, even though the flavor was fine. | |||
=== | ===Set Spiced Honey/Candied Galangale=== | ||
by , from | by , from | ||
Ingredients: | Ingredients: | ||
* | *galangale, fresh | ||
*honey, from Sean's bees | |||
*spices | |||
Equipment: | Equipment: | ||
| Line 133: | Line 142: | ||
Directions | Directions | ||
* | *Boil the galangale until soft enough to cut into bite-sized pieces. Soak the galangale in the honey with spices for a couple of hours. | ||
Notes: the candied galangale wasn't very good, but the spiced honey was "amazing". | |||
===Item 3=== | ===Item 3=== | ||
Revision as of 14:36, 19 May 2024
Summary:
Date: 18 May 2025
Location: Cook & Combat May-hem 2024, Deodar
Secret Ingredients: galangale & lentils
Head Chef: Simone de Mares and ?
- Assistants: Sean Hunniman ("Voshon"), Torquil MacGruder, .....
1st Course (at table):
Risen Bread with Lentil Flour
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Flatbreads with Lentil Flour
by , from
Ingredients:
- same dough as above
Equipment:
- One
Directions
- Mix
Item 3
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Main Course:
Chickens in Hocchee
by , from Forme of Cury #36
Ingredients:
- One
Equipment:
- One
Directions
- Take chickens and scald them. Take parsley and sage with other herbs; take garlic and grapes, and stop the chickens full (and also galangale and lentils) and boil them in good broth, so that they may easily be boiled therein. Mess them and cast therto powder douce.
Browned Vegetables
by , from Gode Cookery
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Source - http://www.godecookery.com/friends/frec98.htm
Item 3
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Desert Course:
Cryspys
by , from Diuersa Servicia in Forme of Cury, #26
Ingredients:
- Lentil flour - 1 c
- wheat flour - 1/2 c (?)
- egg whites
- sugar
- honey
- white grease
- frutour or spice honey for dipping
Equipment:
- One
Directions
- Take flour and egg whites, sugar and honey and mix together to make a batter. Take white grease and do it in a pot and cast the bater therein and stir until you have many and take them up and mix them with frutours and serve forth. (Actually served with "set spiced honey" from candying the galangale).
Note: the high proportion of lentil flour made the batter brown very quickly and appear almost burnt, even though the flavor was fine.
Set Spiced Honey/Candied Galangale
by , from
Ingredients:
- galangale, fresh
- honey, from Sean's bees
- spices
Equipment:
- One
Directions
- Boil the galangale until soft enough to cut into bite-sized pieces. Soak the galangale in the honey with spices for a couple of hours.
Notes: the candied galangale wasn't very good, but the spiced honey was "amazing".
Item 3
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
4th Course:
Item 1
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Item 2
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Item 3
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
5th Course:
Item 1
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Item 2
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Item 3
by , from
Ingredients:
- One
Equipment:
- One
Directions
- Mix
Note that uploading images is restricted to logged-in "members" of the wiki. Contact sofya @ calontiri dot info, or FB Lisa Sofya Kies.
This is not an official document of the Kingdom of Calontir or the Society of Creative Anachronism. Please note that all contributions to Calontiri Wiki may be altered by other contributors. Do not submit copyrighted work here without permission! Contact the editor-in-chief, sofya@calontiri.info, for any concerns.