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) |
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
Blacktown Medieval Fair 2018 Lunch Menu
Menu for Blacktown Medieval Fair 2018
Saturday only
Fennel in Sops (v)
Roast Beef
Chicken Meatballs
Sunday only
Pea and Ham soup
Pea Soup (v)
Crustardes in Flesh
Ham
Both Days
Fruits, cheese, cold meats
Bread
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.
