Campfire Cooking – 20 People for a Lunch Event

Company of the Staple loves to cook. We’ve been having a lunch display since our first event, working our way up from bringing bread, cheeses, and cold cuts, to pre-making tarts and pies, up to cooking our lunch over a fire on the display. We’ve had a lot of practice, and made many mistakes along the way. We’ve also learned a lot by asking about the the mistakes of others.

  • 0

Roxy’s Breakfast Egg Tart

This year, as it has for the past three years now, Company of the Staple will be cooking, and feeding 150 people over the course of a weekend event. While talking to the public about the cooking and medieval food. (And many many other things.)

One of the challenges given to me is to find a better way to cook breakfast. Because trying to cook a breakfast for over a hundred people when you only have a campfire and anything that you were able to precook in your residential kitchen, is quite frankly, an absolute nightmare.

  • 0

Tart in Ymber Day – Redaction

Another one of our popular recipes, this cheese and onion pie is an excellent vegetarian (as long as they eat eggs) addition to our menus. Also, by cooking it in a pie dish without pastry, it becomes gluten free. So efficiencies all around for cooking.

Read More…

  • 0

Fingerloop Braiding for Beginners

Fingerloop braiding was used in the late medieval period to produce lacing, hose ties, purse strings, seal tags and similar items. It’s also easy to learn, faintly addictive, and adds to your re-enactor cred.

  • 0

Fish, and ‘Sort-of’ Fish

Fish is delish, and it’s totally period. Salt it, smoke it, fry it, poach it, bake it, make it into a mix for invalids, put it in a coffin (pie).

  • 1

Cooking With Ceramics

We predominately use ceramic cooking pots now, except when the size of the event that we’re cooking for absolutely precludes it. (And even then we still use them, we just use bigger iron pots for the main dishes.)

So some helpful tips that we’ve picked up

Read More…

  • 0