Here’s my modern-medieval recipe for a rich, gluten-free pastry made using chestnut flour. Inspired by an original 14th-century Anglo-Norman recipe.
Author Archives: Christopher Monk
Reading about roasting in Fourme of Cury
For my fabulous Premium Content subscibers: a new video series looking at roasting in the Fourme of Cury cookery book. Not only will you learn about medieval roasting, but you’ll learn to read 14th-century handwriting whilst doing so.
Medieval culinary glossary: rost, the roast and roasting iron
Three new excerpts from my encyclopaedic glossary: ‘rost’, ‘the roast’, and ‘roasting iron’. Plus a reading of the Middle English recipe Cormarye (marinated and roasted pork loins).
New video: Cormarye & Benes Yfryed
The final video in Easy Medieval Food series is here. There are two dishes this time (and some gravy) for a delicious dinner treat.
Easy Medieval Food: Cormarye & Benes Yfryed
Two delicious medieval dishes that complement each other perfectly: marinated spiced pork loin and fried beans with onion, garlic and sweet spices. Oh, and gravy, too!
Easy Medieval Food: Emeles (fried almond cakes)
Simply delicious. Fried almond cakes are perfect with a glass of (well-chilled) mead!
Apologies… and Happy New Year!
Apologies for delays due to family circumstances.
Easy Medieval Food: Kloten en Honær
Kloten en Honær. Tender chicken and smoked bacon dumplings, spiced with cumin, and served in an enriched cumin and saffron chicken broth. Comfort in a bowl! Based on an original thirteenth-century, northern European cookery collection.
Easy Medieval Food: Payne Foundewe
The third dish in my Easy Medieval Food series is Payne Foundewe, meaning something like ‘melted bread’. It is very easy to make. In essence it’s a sweet bread pudding, full of juicy raisins of Corinth (currants), and spiced with cassia (a kind of cinnamon), nutmeg and stem ginger, which is what medieval folk calledContinue reading “Easy Medieval Food: Payne Foundewe”
Easy Medieval Food: Douce Jame
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
MONK'S MODERN MEDIEVAL CUISINE 