Today I redact and make sage pork balls from Forme of Curye.
A favourite of Company of the Staple’s Sambocade makes a delicious dessert. Effectively, it’s an elderflower cheese cake.
Original recipe from Forme of Cury
Sambocade. Take and make a crust in a trap and take cruddes and wryng out the wheyze and drawe hem thurgh a straynour and put hit in the crust. Do thereto sugar the thridde part, and somnodel Whyte of aren and shake therein blooms of Ellen and bake it up with euros and Messe it forth.
My translation: Take and make some pastry and put in in a trap (open pie case) and take [cheese] curds and wring out the whey and draw it through a strainer and put it in the pastry. Mix Sugar and egg whites and shake fresh blooms of elderflower in top, bake it with rosewater and serve it forth.
800grams of ricotta cheese (cottage cheese is an acceptable substitution)
150g of white sugar
25ml elderflower cordial
15 ml rosewater
pastry for a 9inch pies (Shortcrust works quite well)
Make and prepare pastry in individual cases. (In our experience, people don’t like cutting Sambocade so it’s nicer to have them in individual cases)
Mix all ingredients (except for rosewater)
Pour into pastry cases. Take a fork and sprinkle rose water over the top.
Bake until just set – they’ll turn a beautiful golden brown colour on top.
In the image, the Sambocade tarts are cooked with a vegetable parchment individual tart case. This made cooking them a lot easier and involved a lot less mess.
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.