Embark on a culinary journey with our Medieval Food List for Travel. Uncover savory treasures and ancient flavors. Ready to feast? Dive in now!
Io, Saturnalia! Explore a few historical recipes for December festivals pulled from the ancient and medieval Mediterranean.
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and poultry for a high status meal. A goose sawce madame, four rabbits, four mallard, a woodcock and other game birds roast on the hand turned spits. I am often rather grumpy about the way in which food history is represented on British television. Commissioning editors in this country seem to regard it as a niche subject area only suitable for three minute intercuts into popular food programmes such as The Great British Bake Off. I suspect the purpose of these bijou interludes is to afford viewers a brief moment to make a coffee between the thrills and spills of the great cupcake, or gingerbread house challenge. Another approach has been the 'Carry on Banqueting' comedic slant, such as that of the Supersizers series some years ago, when Giles Coren and Sue Perkins took the piss out of our culinary past, while a medley of well-known celebrity chefs made fools of themselves making a mess at recreating ancient dishes. Because the food genre is considered a branch of entertainment, there has never been a serious cultural survey of our food traditions. You might say, 'what about the living history programmes, such as The Tudor Farm, or Clarissa Dixon-Wright's Hannah Glasse or The King's Cooks?' I don't suppose I am going to be popular for saying it, but I am afraid these programmes give the false impression that the food of our ancestors was terribly lumpen and unskillfully prepared. Watching the 'expert' presenters for instance, making raised pies that look like wobbly junior school pots does not really celebrate the incredible skills that our ancestors possessed in pastry work. I am afraid that they really need to up their game. When a virtuoso chef such as Heston Blumenthal is given the opportunity to examine our culinary past, he favours an approach which tends to use highly technical contemporary methods, telling us more about modern restaurant presentation than past traditions. Very little recognition is given to real experts. For instance, the makers of a recent BBC documentary about the food writer Dorothy Hartley actually filmed Peter Brears in his home kitchen talking about her dessert recipes. But this excellent sequence never made it into the final edit. This is ironic, as the outstanding contribution that Mr Brears has made to our understanding of English food will prove in the long term to be far, far more important than that of Miss Hartley. I think we have a lot of growing up to do when it comes to this subject on British television. Imagine my surprise then, when I was recently invited by KBS, the South Korean equivalent of the BBC to work with them on a programme about medieval food and dining in England. They did n't want a celebrity chef or restaurant critic presenter and they did n't want to dumb down the narrative. What they did want was to celebrate the true history of English food using real expertise, rather than bang on in the usual stereotypical way about how bad it was. During the process of making the documentary, which was directed by the celebrated Korean producer Kim Seung Ook, I quickly discovered the remarkable technical virtuosity, fresh perceptions and high production values of his outstanding crew. The recipe for Sawce Madame, a goose stuffed with quinces, pears and herbs from The Forme of Cury. This is a page from a c.1420s version of the text - courtesy John Rylands Library, University of Manchester. The original text dates from the 1390s. My aim was to accurately recreate an ambitious medieval meal in a high status household, so we chose to film at Gainsborough Hall in Lincolnshire with its wonderful great hall and kitchen complex. I enlisted the help of the outstanding re-enactment group Lord Burgh's Retinue, who regularly work at the hall. Led by Paul Mason, the group excelled themselves in a long, but exciting day's filming. I coached the kitchen crew in using their roasting range properly, showing them how to splint a salmon with hazel wands and how to skewer meats authentically, so they did n't stay still while the spits rotated. We also spent two days in my own kitchen where I demonstrated the preparation of a number of fifteenth century dishes, including a sawce madame, bake metes of partridge, gingerbread decorated with box leaves and a hastelet of fruyte. At Gainsborough we filmed a high table sequence led by Paul with full Plantagenet dining ritual, from Latin grace and blessing to washing of hands with an ewer and basin. The table and buffet was dressed correctly for the period and there were demonstrations of carving, sewing and correct service. The finished sawce madame at the servery A bake mete of partridge surmounted by the bird itself with gilded beak and spots of gold on its feathers A soteltie waits to be taken to the top table. This was originally made by my incredibly gifted friend and colleague Tony Barton for my 2003 exhibition, Royal Sugar Sculpture at the Bowes Museum. The kitchen at Gainsborough Old Hall A chastelet, a pie made in the form of a castle with different fillings in each tower awaits a spectacular flambé with brandy before being brought to the table An early fifteenth century gingerbread coloured with red sanders is ornamented with box leaves pinned on with cloves The great hall at Gainsborough. There was originally a lantern on the roof, which allowed the smoke from the central hearth to escape. The magnificent perpendicular oriel window floods the high table with bright light. KBS director Kim Seung Ook(second from right) and his remarkable crew. Development producer Gina McDonald, who co-ordinated the production in the UK with me is in the middle. The programme will be screened later this year as an episode in the wonderful KBS series A Food Odyssey, a visually stunning and highly intelligent global celebration of food culture. A DVD will also be available. BBC commissioning editors please take note. Watch a trailer for A Food Odyssey documentary series
Three suckling pig's heads sit in a bowl while wait staff sweep past wearing long black robes with fur collars. Black wrought iron candleabras hold glowing wax candles lighting up a silver cake with knives and swords embedded in it. I feel right at home here. No, it's not my Halloween party but a dinner at the acclaimed restaurant Gastro Park to celebrate the upcoming release of Game of Thrones on DVD. It was a pairing of three of my favourite things: food, tv and a theme. And this is not just a one off - should you be a fan of the series, from March 7 to April 7 you will be able to order your very own "King's Landing" feast!
Uncover the delicious secrets of medieval food with our in-depth exploration of Middle Ages cuisine. Join us on this culinary journey today!
If you want a filling meal with a touch of history, try this Medieval Meat Pie Recipe! These pies have been loved for ages.
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
Uncover the delicious secrets of medieval food with our in-depth exploration of Middle Ages cuisine. Join us on this culinary journey today!
You may be wondering what people ate and how food was prepared in Renaissance England. Of course they didn’t go around munching on turkey legs like we see at modern Renaissance Faires; turkeys came from the new world and didn’t exist in Europe at that time. Food was obviously of fairly good quality or we […]
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, ...
This past weekend, I put together a Tavern-style menu for some back-to-back Dungeons and Dragons campaigns we were running. And while I've put together Tavern-style feasts or medieval-themed snacks before, this time I wanted to go all out. I prepared a full Tavern's menu, with food and drink choices for the players, and acted
Poor Knights of Windsor: Historical Food Fortnightly Challenge 18, Descriptive Foods
BEER BATTERED SLICED APPLES COVERED IN POWDERED SUGAR.
During this last week the authors of Haandkraft were all camped at Spøttrup castle in Salling, Denmark. We had a wonderful week, and got some time to try out a lot of stuff. One thing being cooking some medieval food. Of course there is no such thing as a truly authentic medieval dinner, but we made some food inspired by sources from the period. The course that got the best response were the pies, wich I will describe here. It won't be a specific recipe, as I don't have one. but I will give some pointers in what direction to go. Konzil von Konstanz (ÖNB 3044, fol. 48v), c. 1465-1475 To make pies you first need to make some dough. In this instance we made a so-called "Hot water-crust pastery"-dough, wich is mainly made from flour, water/milk and lard. 500 g wheat flour 2,5 dl water (or half water, half milk) 250 g lard The water/milk is brought to boil in at pot. When the lard is all molted the liquid is poured into the flour and mixed with a spoon. After this you should knead the dough until it is uniform and without lumps. Leave the dough to cool for a while. The cooler the dough the easier it will be to work with. Room temperature should be fine. We made two different types of filling. One with chicken and one with minced pork and beef. Chicken filling: Pluck the meat of one cooked chicken and roast it in butter, with some garlick, fresh ginger, thyme and cinamon. Season with salt, pepper, sugar and vinegar. Pork/beef filling: Roast some minced pork/beef in butter. Add chopped mushrooms, sage and thyme. Season with salt and pepper. Shaping the pies: We shaped the pies using a small wooden bowl (ca. 15cm in diameter). First make a flat piece of dough about 5mm thick. Push it down into the bowl so that the edge go over the edge of the bowl, and place some filling in it. Then make a small disc to cover the filling, and cut the edges flush with the edge of the bowl. Fold down the edge, and make sure the folds stick in place. If you don't the pie will come open when you bake it. You could probably glue it with egg or water, to make sure it stays in place. Tip the pie out of the bowl, and poke a small hile in the top. After the pie has been baked you can pour different kinds of sauces into the hole or seal it with lard or butter. Bake the pies in the oven until thay are golden brown. In a normal oven that will be somewhere around 30 minutes at 200 degrees (celsius). We had a butter and honey sauce with these. Equal parts butter and honey melted togeather in a small pot and seasoned with a pinch of salt. Enjoy! (I know we did)
Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).
[[ Source. Original creator: wats6831. Additional information and images linked under each one. Love this project? Support it here! ]] Universal: Homemade artisan herb bread, home grown and dried...
From roast peacock to whale vomit, discover Medieval food and drink. Uncover the diets of Medieval nobles and peasants, all washed down with gallons of ale.
Saturday morning Bear and I were up at 4 a.m. to pack the car, dress in medieval clothes, and head to Fort Lytton for a day with friends representing the 12th century. Normally during medieval events, we are busy from morn until night doing demonstrations and talking with the public, but this one was laid […]
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and poultry for a high status meal. A goose sawce madame, four rabbits, four mallard, a woodcock and other game birds roast on the hand turned spits. I am often rather grumpy about the way in which food history is represented on British television. Commissioning editors in this country seem to regard it as a niche subject area only suitable for three minute intercuts into popular food programmes such as The Great British Bake Off. I suspect the purpose of these bijou interludes is to afford viewers a brief moment to make a coffee between the thrills and spills of the great cupcake, or gingerbread house challenge. Another approach has been the 'Carry on Banqueting' comedic slant, such as that of the Supersizers series some years ago, when Giles Coren and Sue Perkins took the piss out of our culinary past, while a medley of well-known celebrity chefs made fools of themselves making a mess at recreating ancient dishes. Because the food genre is considered a branch of entertainment, there has never been a serious cultural survey of our food traditions. You might say, 'what about the living history programmes, such as The Tudor Farm, or Clarissa Dixon-Wright's Hannah Glasse or The King's Cooks?' I don't suppose I am going to be popular for saying it, but I am afraid these programmes give the false impression that the food of our ancestors was terribly lumpen and unskillfully prepared. Watching the 'expert' presenters for instance, making raised pies that look like wobbly junior school pots does not really celebrate the incredible skills that our ancestors possessed in pastry work. I am afraid that they really need to up their game. When a virtuoso chef such as Heston Blumenthal is given the opportunity to examine our culinary past, he favours an approach which tends to use highly technical contemporary methods, telling us more about modern restaurant presentation than past traditions. Very little recognition is given to real experts. For instance, the makers of a recent BBC documentary about the food writer Dorothy Hartley actually filmed Peter Brears in his home kitchen talking about her dessert recipes. But this excellent sequence never made it into the final edit. This is ironic, as the outstanding contribution that Mr Brears has made to our understanding of English food will prove in the long term to be far, far more important than that of Miss Hartley. I think we have a lot of growing up to do when it comes to this subject on British television. Imagine my surprise then, when I was recently invited by KBS, the South Korean equivalent of the BBC to work with them on a programme about medieval food and dining in England. They did n't want a celebrity chef or restaurant critic presenter and they did n't want to dumb down the narrative. What they did want was to celebrate the true history of English food using real expertise, rather than bang on in the usual stereotypical way about how bad it was. During the process of making the documentary, which was directed by the celebrated Korean producer Kim Seung Ook, I quickly discovered the remarkable technical virtuosity, fresh perceptions and high production values of his outstanding crew. The recipe for Sawce Madame, a goose stuffed with quinces, pears and herbs from The Forme of Cury. This is a page from a c.1420s version of the text - courtesy John Rylands Library, University of Manchester. The original text dates from the 1390s. My aim was to accurately recreate an ambitious medieval meal in a high status household, so we chose to film at Gainsborough Hall in Lincolnshire with its wonderful great hall and kitchen complex. I enlisted the help of the outstanding re-enactment group Lord Burgh's Retinue, who regularly work at the hall. Led by Paul Mason, the group excelled themselves in a long, but exciting day's filming. I coached the kitchen crew in using their roasting range properly, showing them how to splint a salmon with hazel wands and how to skewer meats authentically, so they did n't stay still while the spits rotated. We also spent two days in my own kitchen where I demonstrated the preparation of a number of fifteenth century dishes, including a sawce madame, bake metes of partridge, gingerbread decorated with box leaves and a hastelet of fruyte. At Gainsborough we filmed a high table sequence led by Paul with full Plantagenet dining ritual, from Latin grace and blessing to washing of hands with an ewer and basin. The table and buffet was dressed correctly for the period and there were demonstrations of carving, sewing and correct service. The finished sawce madame at the servery A bake mete of partridge surmounted by the bird itself with gilded beak and spots of gold on its feathers A soteltie waits to be taken to the top table. This was originally made by my incredibly gifted friend and colleague Tony Barton for my 2003 exhibition, Royal Sugar Sculpture at the Bowes Museum. The kitchen at Gainsborough Old Hall A chastelet, a pie made in the form of a castle with different fillings in each tower awaits a spectacular flambé with brandy before being brought to the table An early fifteenth century gingerbread coloured with red sanders is ornamented with box leaves pinned on with cloves The great hall at Gainsborough. There was originally a lantern on the roof, which allowed the smoke from the central hearth to escape. The magnificent perpendicular oriel window floods the high table with bright light. KBS director Kim Seung Ook(second from right) and his remarkable crew. Development producer Gina McDonald, who co-ordinated the production in the UK with me is in the middle. The programme will be screened later this year as an episode in the wonderful KBS series A Food Odyssey, a visually stunning and highly intelligent global celebration of food culture. A DVD will also be available. BBC commissioning editors please take note. Watch a trailer for A Food Odyssey documentary series
BEER BATTERED SLICED APPLES COVERED IN POWDERED SUGAR.
