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.
Tag Archives: medieval cookery
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!
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.
More on brains: a 15th-century recipe for calves’ or pigs’ brains
More on English medieval recipes that use brains. This “new” recipe is remarkably similar to modern day dishes using brains and eggs.
Medieval cheescake for a happy birthday
I love getting feedback from folk who try out one of my recipes. Here’s what Irys and Teal thought of Sambocade, the earliest cheesecake in England.
Medieval culinary glossary: jelly
J is for Jelly. The latest excerpt from my medieval culinary glossary.
MONK'S MODERN MEDIEVAL CUISINE 