We had a fantastic time at Blacktown Medieval Fair 2019 at Nurragingy Reserve again. We cooked for about 30 people over both days.
|Fruit||Spinach and Cheese pies||Sambocade (qtd)|
|Bread||Chicken Pie||Chicken Meatballs|
|Cheese||Pork and Apple pie||Pork and Chicken Pie|
|Pickled Garlic||Lamb Harricot||
Chicken in Almond Milk
|Quince Marmalade||Fennel in Soppes||Leeks in soppes|
|Hard Boiled Eggs||Beans yfryd||Spynach yfryd|
Along the way, Staple has collected a few books to help with our research in the 14th century. I’ve listed them here so that people don’t need to find them for themselves. These sources are primarily about medieval England, as that’s Staple main focus for portrayal.
This list will be updated as I get the various book sources together.
171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury)
Workshop notes for “Creating a Persona – medieval re-enactment”
Staple loves woodworking and has built several replica tools to help do it in as period a manner as possible.
Once again Company of the Staple were the hosts of the 14th century village and provided the skills and know-how for creating the delicious food which the 14th century ate all weekend, freeing people up to talk about their passions in the 14th century to our public.
Featured image is by Gareth Carr @gcimagery. 14th century cooking set up at St Ives Medieval Fair 2018
Reducing waste at feasts helps in two aspects of cooking management.
1) reducing food wastage means a reduction in expenses, meaning that the feast can be cheaper (or remain in budget) as not as much food is purchased
2) reduces how much food needs to be thrown away.
So there’s a few things involved in reducing the food waste at a feast.
It comes down to preparation and planning (as so much of cooking does).