Experiments – MONK'S MODERN MEDIEVAL CUISINE

Payne ragoun: fit for a queen

This is not just food. This is a medieval queen’s food. (I hope she had good teeth.) Read the original 14th-century recipe, my experimental adaptation of this, and for the diehards, some history and language explaining the meaning of the recipe’s name.

Hastletes of Fruyt (fruit kebabs)

Fancy a gilded, stuffed fig kebab? In my latest recipe experiment I adapt a delicious recipe from Richard II’s 14th-century cookery book.

Connate and the Great British Quince-Off

Connate is a quince confection with a difference… it uses lard! Dr Monk takes a close look at this delightful, sliceable, creamy affair before inviting you to watch The Great British Quince Off.

Payne Puffe: pastry made with cream

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).

Galentine: cold, hot, sauce or jelly?

I have been writing chapter 5 of my book (working title: How to Cook in the Fourteenth Century) which is dedicated to the sauce and condiment recipes in Richard II’s Forme of Cury. One of these recipes, ‘Galentyne’ in the Middle English text, intrigues me. The main reason for the fascination is that this particularContinue reading “Galentine: cold, hot, sauce or jelly?”

Experiment: blank desyre and mawmanye

Recreating Arabic-inspired dishes from Forme of Cury I’ve recently been on a book buying splurge. You know how it is: the allure is impossible to resist. I’m the moth to the bibliophilic flame, denying responsibility and excusing my excess with cries of “but it’s so beautiful”. I won’t bore you with the full list, butContinue reading “Experiment: blank desyre and mawmanye”

Fit for a king?

This week I take a look at the problem of visual aesthetics when reconstructing two of Richard II’s recipes During the last two weeks I finally got back into some recipe development. It’s easy to become preoccupied with writing about the recipes of Richard II’s cookery book and not actually cooking them. Don’t get meContinue reading “Fit for a king?”

Experiment: Spiced caudel

Caudel ferry Tak flour of payndemayn and gode wyne & drawe it togyder; do þerto a grete quantite of sugur cypre or hony clarified, & do per to safroun; boyle hit & whan it is yboyled alye it up with ȝolkes of ayroun & do þerto salt & messe hit forth, and lay þeron sugurContinue reading “Experiment: Spiced caudel”

Experiment: Pynnonade

Pynnonade. Tak almaundes yblaunched & drawe hem up sumdel thykke wiþ gode broth oþer with water & set on þe fyre & seeþ it, cast þerto ȝolkes of ayroun ydrawe, tak pynes fryed in oyle oþer in grece & do þerto white poudour douce, suger & salt, & colour it with alkenet a litull. PineContinue reading “Experiment: Pynnonade”

Health update: getting better!

Hello everyone! Just wanted to share an update on my health. It’s good news: I’m starting to feel significantly better, and I am working right now on a new recipe experiment which, all being well, will be posted about in the next few days. I was diagnosed with an autoimmune blood disorder known as perniciousContinue reading “Health update: getting better!”