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...

Fresh Salad with Orange-Galangale Vinagrette

from Platina

Ingredients:

• One

Directions

• Mix

Whole-grain Flatbreads

by Sofya la Rus, 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)

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: 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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