Blacktown Menu 2019

We had a fantastic time at Blacktown Medieval Fair 2019 at Nurragingy Reserve again. We cooked for about 30 people over both days.

 

Both Saturday Sunday
Fruit Spinach and Cheese pies Sambocade (qtd)
Bread Chicken Pie Chicken Meatballs
Cheese Pork and Apple pie Pork and Chicken Pie
Salami Ham Roast Beef
Pickled Garlic Lamb Harricot
Chicken in Almond Milk
Quince Marmalade Fennel in Soppes Leeks in soppes
Hard Boiled Eggs Beans yfryd Spynach yfryd
Fruit Pies(quartered)
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Pork and Small Birds (Forme of Cury, redaction)

 

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)

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St Ives Medieval Fair Menu – 2018

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

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Reducing food waste at feasts

 

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).

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Campfire Cooking with Ceramics – Symposium

On August 5th, Company of the Staple member Roxy talked about Campfire cooking and cooking with ceramics on a campfire. These are the notes from that talk.

The above image is of a saucepan with oil, for deep frying cheese fritters. It is in a trivet, and being cooked with charcoal.

A copy of the recording from the chat can be found here
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Quince Marmalade – Le Menagier De Paris

TO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in quarters and take out the eye[114] and the seeds, then cook them in good red wine and then strain through a strainer: then take honey and boil it for a long time and skim it, then put your quinces in it and stir thoroughly, and keep boiling until the honey is reduced by half; then throw in powdered hippocras, and stir till cold, then divide into portions and keep it.

Le Menagier de Paris Online

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Lamb Haricot – Le Menagier de Paris

HARICOT of MUTTON. Cut it into small pieces, then bring it just to the boil, then fry in bacon grease, and fry with onions chopped small and cooked, and mix in beef stock, and add mace, parsley, hyssop and sage, and put it on to boil together.

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