So, we started a Christmas Beer. We made the first step, the mash today.
And over the next few days we'll start the maceration and ferment the beer.
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...
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...
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...
Baron 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)