Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Delicately spiced, this warming dish of poached chicken and saffron rice is guaranteed to brighten any autumnal gloom!
Dr Monk brings to life another delicious recipe from Richard II’s cookery work, Forme of Cury (c.1390).
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
Who needs chillies? Dr Monk recreates 3 hot n spicy sauces from 3 medieval recipe books.
Bonus video for Premium Content subscribers: How to make blanche poudour.
Merry Christmas everyone! My first video (part 1 and 2) has arrived! Just follow the link below to see how I make Cuskynoles and Pynite. They are delicious! Video
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?”
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”
Yesterday, I was making a few revisions to one of the chapters in the book I’m writing, which at the moment has a working title of Sugar and Spice: The Cookery of Richard II. Whilst changing the font and the layout of the commentary sections – fiddling really – I came to the dish withContinue reading “Red as… alkanet”
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”