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So, we started a Christmas Beer. We made the first step, the mash today.
Christmas Beer And over the next few days we'll start the maceration and ferment the beer.
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Decided that today would be a good day to do some medieval cooking on the front lawn. First recipe was a simple rolled roasted pork leg. Mounted on the spit and slowly cooked over hardwood. Second one was Badhinjan Mahshi, a 10thC sweet/sour eggplant dish. Dressed Eggplant - Badhinjan mahshi. And a very civilized lunch was had...   Roast Pork resting, slightly singed on top.  Cooked but not overcooked with slightly pink juices. Lovely smoke flavour through the meat.  Badhinjan Mahshi - 10thC Sweet and Sour Eggplant. These lovely little light and fluffy pillows of loveliness are famous all over Lochac and are exceptionally easy to make... Gluten-free and Dairy-free which makes them very handy from an Allergy perspective...
Almond Macaroons Sometimes, there are cuisines from ancient times that can surprise you with the depth of flavor, Roman cooking is one of those. And the recipes in De re coquinaria are for the most part amazing. I present two recipes that bring out the best in Pork here: Pork and Spelt Sausage and Ham and Figs in Pastry. Enjoy...
My lovely apprentice Natalia Vladimirova 'doch (Natalie Aked) did a meat-free version of a YSCY recipe called Muslim Beans. Check it out here: Muslim Beans. She also keeps her own blog over at: mongolmusings.weebly.com/  |
AuthorBaron Drake Morgan, OL (Craig Jones) is currently the 4th Baron of St Florian de la Riviere and has a strong interest in Historical Brewing (specializing in Elizabethan England) of all types and Historical Cooking (specializing in 14thC Central and far Asian Cookery) Archives
January 2017
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