From at least Medieval times salt was mixed with saltpetre, and other ingredients such as sugar, honey, pepper or juniper berries, to carry out the processes of preserving pork. Dry Cured Hams are the hind leg of a pig that have been salted, then air-dried to ‘cure’. This is done using a curing compound, (consisting [...]
Chicken In Bruette (or Bruet) is a medieval broth or meat cooked in a broth, but it is generally thicker than a broth: in this case a chicken and ale broth from 1430 A.D. thickened by breadcrumbs. This is great as a side dish to a platter of roast meats etc. and it is very [...]
Henne In Bokenade is a Chicken dish made from a 15th Century medieval receipt (recipe). To thicken a dish in the Medieval period either ground almonds, almond milk, or egg yolk was used as a common thickening agent. A dish of this sort was very popular in Medieval England, with Bokenade originally being a dish [...]
Venyson Y-Bake, or Venison Pie, is a Medieval meat pie, often called a Bakemeat or Bake Metis, usually consisting of beef, pork, venison, or fowl, or a mixture of those meats. The meat was either broiled or boiled, then either used in small bite-sized chunks, or else reduced to a paste (i-ground) by mashing or [...]
An Example Medieval Feast Menu: Below is a list of foods and dishes at a banquet that we have ourselves prepared for Film & T.V. work. It serves to give advice and a recipe list for those wishing to re-create a Medieval feast and prepare some of the authentic dishes for themselves. The dishes were [...]
Salt cod, (or salted cod) had been a mainstay of the British diet from the Medieval period to the Georgian period. Most people, unless living by the coast, would only experience fish in their diet through this preserved process; fresh fish was unable to be kept long enough for it to be transported any great [...]
Sourdough bread is made by using a small amount (20-25 percent) of starter dough, which contains the yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed flour and water, [...]
This is a great name for a great dish … basically this is a chicken dish gently spiced, sweetened, coloured and thickened, and it is certainly worth cooking and serving at anytime of the year – it goes great on a thick slice of home-made manchet or maslin bread toast. This delicate, spicy-sweet chicken dish [...]
This Chocolate Brownie recipe, like our Hot Chocolate Puddings recipe, is the real thing; they are definitely not your average Chocolate Brownie. If you ever felt you and your friends or family really deserved a treat or reward, or it is a very special occasion, then this is what you should make. Buy bars of [...]
From at least Medieval times salt was mixed with saltpetre, and other ingredients such as sugar, honey, pepper or juniper berries, to carry out the processes of preserving pork. Dry Cured Hams are the hind leg of a pig that have been salted, then air-dried to ‘cure’. This is done using a curing compound, (consisting [...]
When you hear that jam can be made in 20 minutes, any jam, in twenty-minutes, you might well be skeptical … by saying it even I feel like a snake-oil salesman trying to convince you that rubbing on this lotion will miraculously make you live longer. But its true, any fruit, any jam, in 20 [...]
Sticky Toffee Pudding is a great tasting recipe, and certainly a modern British ‘classic’, (alongside Jam Roly-Poly and Spotted Dick puddings) capturing for many the childhood memories of growing up in the 20th Century. Some say Sticky Toffee Pudding was developed in the Lake District in the 1960′s while others claim it is from an [...]
Scones are a great treat at tea time, (once served at 4 pm sharp) and quintessentially British. While the English have taken credit for their popularity, this is a dish which all regions of Britain enjoy, and have a history with. The simple scone is thought to have originated from Scottish Quick Breads, (baked on [...]
These Victorian, regional Cherry Turnovers are a speciality of Buckinghamshire in southern England, where wonderful, local Cherries are grown in many private and commercial cherry orchards. They have a light pastry top and bottom, and ripe, tangy-juicy cherries in the center. Cherries have a very short growing season if you are after picking your own; [...]
Blackberry Jam is a real treat on toast in the mornings. It has a unique, and easily recognisable flavour amongst jams, with its sweet-sharp dance on the tongue and deep berry taste. To help the jam set, (adding in extra pectin) the recipe uses one brambley apple and a small amount of fresh apple juice [...]
Many people’s favourite jam is strawberry, and with good reason, this fruit lends itself to jam making, and is wonderfully delicious when eaten on a fresh piece of buttered bread. Collecting the fruit is a great summer time family day out and the return on the labour by having your own home-made jam to eat [...]