The first recipe in my new series, Sweet Medieval Things, has landed. Gluten-free chesnut flour pastry with spiced toffee and pistachio filling.
Author Archives: Christopher Monk
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.
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.
