The final video for my YouTube series, Easy Medieval Food, will be out shortly. Things have been quite difficult the last two months with my mother-in-law being in hospital, so I hope you will continue to bear with me as I try to catch up with the creative side of my work.
To say thank you for your patience, especially those of you who kindly support my work through the monthly susbscription plan, I’m making available the final downloadable recipe ahead of the video. So you lovely Yevers can head over to Premium Content to get your copy. Don’t forget the other 5 recipes from the series are also available there.
This time there are two dishes: Cormarye, pork loin chops marinated in red wine, garlic, carraway, coriander, and pepper; and Benes Yfryed, i.e. fried black-eyed beans with onion, garlic and sweet spices: cinnamon, ginger, cloves. They go wonderfully together.
Oh, and I should add that I explain how to make a quick gravy to go with the Cormarye, as it did in King Richard II’s household in the fourteenth century .
These delicious dishes would make a lovely weekend treat.
If you’re not a Premium Content subscriber (you are welcome to join, of course) but would still like the recipe, head over to Extras on my Buy Me A Coffee page, where you can download it for a nominal charge. Recipes for the other dishes in the series are also there in Extras.
MONK'S MODERN MEDIEVAL CUISINE 
In the Cormarye recipe, #12, did you still want to say “Using tongues” instead of “tongs”?
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Aaarrrggghhhh! My blindspot! Thank you. The thought of holding pork chops with tongues requires a bold imagination.
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I suppose favas or gigantes or even field peas would be closer to the original, assuming one wanted to be a pedant?
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An earlier form of fava bean, I suggest. In the video, I explain I can’t eat favas, so substitute black-eyed beans, which appear in medieval Italian recipes.
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