Hello everyone, First, I would like to apologise for the relative inactivity on my website over the last couple of months. Unfortunately, as well as having to fulfill some obligations on a project with Rochester Cathedral (an exhibition which did include a food history element, see image below), I’ve been struggling with health problems. IContinue reading “Coming Up”
Author Archives: Christopher Monk
Sweet Medieval Things. Payn Puff(s)
Richard II enjoyed Payn Puff at two feasts, and had the dish included in his culinary treatise, Fourme of Cury. Find out what is behind its name, and how the recipe changed in the decades following Richard’s reign.
Food related articles for Rochester Cathedral exhibition
Some new articles about food rents, diets, and medical recipes on Rochester Cathedral’s website.
New YouTube video: Pistachio and ginger toffee tarts
Using an early 14th-century recipe written in Anglo-Norman French as the starting point, my new new video shows you how to make this moreish pistachio and ginger toffee tart. And it’s gluten-free!
New recipe: Pistachio and ginger toffee tarts
The first recipe in my new series, Sweet Medieval Things, has landed. Gluten-free chesnut flour pastry with spiced toffee and pistachio filling.
Teaser for Premium Content subscribers
A teaser for my loyal montly subscribers. Festikes. Pistachio tofee tarts in chestnut pastry.
Rich, gluten-free chestnut pastry dough
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.
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.
MONK'S MODERN MEDIEVAL CUISINE 