An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
Category Archives: Spices
Smoked chickpeas in a cheese, cumin & saffron broth
This delicious chickpea recipe is an adaptation of two medieval recipes, one English and one Italian. The smokiness of the chickpeas combines beautifully with the silky saffron, garlic and cheese broth. My addition of roasted cumin will simply make you want to sing!
The kuskenole: genesis of the Christmas mince pie
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
New Video: Chykens in Hocche
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).
Jelly in 13th- and 14th-century England
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
New video: Three hot n spicy medieval sauces
Who needs chillies? Dr Monk recreates 3 hot n spicy sauces from 3 medieval recipe books.
Premium Content: Blanche Poudour
Bonus video for Premium Content subscribers: How to make blanche poudour.
Medieval Christmas Pastries
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
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”
MONK'S MODERN MEDIEVAL CUISINE 