medieval cookery – Monk's Modern Medieval Cuisine

Medieval culinary glossary: jelly

J is for Jelly. The latest excerpt from my medieval culinary glossary.

Medieval to Modern: Smoked chickpeas experiment

Have you ever wondered what goes on behind the scenes in developing and creating a modern version of a medieval dish? After all, medieval recipes are very often light on detail, not just in their refusal to give out quantities or proportions of ingredients but also in their timings, and even in their actual methodsContinue reading “Medieval to Modern: Smoked chickpeas experiment”

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!

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.