Heraldshill Recipies - Iron Chef 2024: Difference between revisions
| Line 130: | Line 130: | ||
*2 1/2 c vegetable broth (or chicken or beef broth) | *2 1/2 c vegetable broth (or chicken or beef broth) | ||
*1/4 t salt''' | *1/4 t salt''' | ||
|Lentil Ingredients: | |'''Lentil Ingredients:''' | ||
* 1 c lentils | * 1 c lentils | ||
* 1 onion, quartered | * 1 onion, quartered | ||
| Line 137: | Line 137: | ||
* ~4 c of water | * ~4 c of water | ||
|- | |- | ||
|Directions | |'''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. | *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. | ||
|Directions | |'''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. | |||
|} | |} | ||
Revision as of 18:52, 21 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):
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)
by Brigida and Stasi
|
Barley Ingredients:
|
Lentil Ingredients:
|
Barley Directions
|
Lentil Directions
|
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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