Roasting, Part Two: Cocagrys
Dr Monk guides you through the script of the original recipe in the John Rylands Library manuscript before exploring how the dish was prepared and cooked.
Category Archives: Premium Content
Teaser for Premium Content subscribers
A teaser for my loyal montly subscribers. Festikes. Pistachio tofee tarts in chestnut pastry.
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.
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!
Premium content: galentine
Here’s a bonus for Premium Content subscribers. The entry for ‘galentine’ from my medieval culinary glossary.
Premium Content: Reading of Russell’s Ypocras
Premium Content: Listen to me read 56 lines from John Russell’s C15th poem, Boke of Nurture… all about making hippocras.
Premium Content: Reading Chycches
One for my Premium Content Subscribers. Listen to me read the Middle English recipe Chycches. With translation and commentary on the recipe.
Premium Content Video: Marrowbone broth
Bonus video for Premium Content Subscribers: how to make an ultra-slow marrowbone and beef broth.
Premium Content Recipe: Posh gruel and sherry-braised pig’s cheeks
Gruel as you’ve never seen before!
Premium Content Recipe: Connate (Quince Crème)
This gluten-free recipe is based on a 14th-century dish found in King Richard II’s cookery book (the original recipe is included). A creamy though delicate quince dessert, served with roasted figs and a luscious wine syrup. Instructions on how to make medieval almond milk & an Italian spice mix are also provided.
MONK'S MODERN MEDIEVAL CUISINE 