27 Feb Friday's Dish

 

Taken from Medieval Cookery

This one was a successful failure.  What I mean by that is that the mixture failed to retain ball shape when I fried them up but the hash that I did fry up was pretty darn good.  It is a recipe I'll try again with a few changes.  

One, make sure I blend everything separately and thoroughly.  I chucked the golden raisins (sultanas), the blanched almond slivers, and pieces of cod in the blender together.  I should have had each done up separately and then combined them to make the fish balls.

Two, use a bit more fish and a few less raisins.  I used equal amounts, more or less, of each of the three ingredients.  

I did add some Poudre Forte to the recipe which really made it taste amazing.  The ground up raisins should act as a binding agent for the almonds and the fish - I used cod- but nothing got completely ground up so this was the result.  I fried them up in olive oil.  

 

The result!  Yes, I know it doesn't photograph well.  At all.  As you can see, the almonds weren't ground up properly but I got tired of fighting with the blender and just made up what I had.  And yes, I used a blender rather than a mortar and pestle.  

Wednesday Medieval dish

 

Taken from Medieval Cookery

This is honestly one of my comfort foods when I've done medieval Lent in the past.  It's a good, hardy recipe that I've even made for others.  I simply serve it over a bed of saffron rice.

Now, some of you may be wondering, "But wait!  Aren't kidney beans native to the New World?  What are they doing in a 15th C recipe book?!?"  Yes, the red kidney beans we know and love are from Peru.  However, the original Italian calls for "fasoli" beans which just beans beans.  So you can use any beans you want for the dish.  I typically stick with kidney beans of some sort simply because it's what I have on hand.  Not 100% correct but it works well.  

In this case, I used cannellini beans or white kidney beans. 

Ingredients:

 1 can of beans

1 1/2 tablespoons of dried minced onions (you can use half a regular onion if you want, I just was being lazy and didn't want to cut an onion)

2 teaspoons of cinnamon

1/4 cup of Garden Vegetable broth

Pepper to taste

Salt to taste

A pinch of saffron

I stir fried the beans with the ingredients for maybe seven minutes?   I was waiting on the rice - which is the kind from a bag - to finish.

This is such a good dish simply because it's not super complex, it's stuff we still easily eat today, and who doesn't like rice and beans?

1st Friday of Lent meal

 

Taken from Medieval Cookery

This morning, I tried to make almond milk with my new fangled Christmas gift of a soy milk machine.  It worked -and I had hot chocolate- but I ended up with a lot of ground up almond paste.  I looked up recipes that use almond paste and this was one of the ones that sounded both simple and pretty decent.  Plus, I got to use up the rice from Wednesday!  Woohoo!

The Almond Porridge; yes it looks like milk

Ingredients

1/2 cup of almonds ground into paste

1/2 cup of rice ground into paste

1 tablespoon brown sugar

Raisins for garnish

Really, just heat the pastes together and you have the porridge.  I added too much water to the rice paste and the porridge came out more as a very thick soup.  

I ended up eating it more as a dip for these lovelies:

It was DELICIOUS that way.   I highly recommend it.  I may have also gotten the good dates and eaten those as a side dish...

Ash Wednesday Medieval Meal

 

For Lent this year, I will only be doing the medieval meals on Wednesdays and Fridays.  I found out, the hard way, that too much almond milk can cause you to have kidney stones.  

For Ash Wednesday, I wanted a lunch that was easy to make but fit the medieval lenten rules.  Not only on Wednesdays and Fridays will I not have meat - fish is fine-, but no eggs or dairy.  This means no cheese, butter, or yogurt for the full 40 days of Lent if you do the real medieval Lent.  Sundays are a cheat day.  :-)  However, I'm only giving up meat for the full 40 days with Wednesdays and Fridays being "medieval" days.  

For lunch, I fixed a bowl of chickpeas over rice.  The recipe I ended up making came from a number of different sources but here are the main ones.

Taken from Medieval Cookery

Another preparation during Lent. Take crushed or whole chickpeas, set them to cook with oil, salt and peas that have been split, or beaten and diluted in the mortar; and add spices and saffron, and serve.

Taken from Medieval Cookery

Chyches. XX.III. XII. Take chiches and wry hem in ashes all nyzt, oþer lay hem in hoot aymers, at morrowe, waisshe hem in clene water and do hem ouer the fire with clene water. seeþ hem up and do þerto oyle, garlec, hole safroun. powdour fort and salt, seeþ it and messe it forth.

Translation: Chickepeas.  20. 3. 12.  Take chickpeas and dry them in ashes all night, otherwise lay them in hot embers, and in the morning, wash them in clean water and cook them over the fire with clean water.  Cook them up and add to them oil, garlic, whole saffron, pouder forte, and salt.  Cook it and serve it forth.  

Taken from Medieval Cookery

Another preparation. Take boiled crushed chickpeas, and throw away their cooking water, and add fried onions to the aforementioned things, and preserve them well with oil or lard, as the time or day requires.

I added the last one because, well, I added onions.  Having chickpeas with just spices seemed wrong.  Adding the onions and serving it over rice was pretty good, actually.   Here's the recipe I came up with based on these three together.

Ingredients:

 1 can of chickpeas

1 cup of  rice

1 tablespoon of Poudre Forte

1/2 a yellow onion

Salt to taste

A couple of pinches of saffron - about five strands per a pinch

3 garlic cloves, pressed

Olive oil

Preparation

I used enough oil to coat the bottom of the frying pan and added a pinch of saffron.  While that was heating up, I rinsed the rice, added enough clean water to the pot to cook the rice, and added a pinch of saffron to the rice pot.  I also added some salt and started heating the rice up to cook that.

I then returned to the frying pan and added the chopped onion.   After a few minutes, when the onions were soft, I added the chickpeas and let them fry up for about five minutes.  The rice should be done at this point.  Remove from heat but let it sit until the chickpeas are done.

Add in the poudre forte, garlic, and salt.  Stir that up and cook for another minute.  Serve this over the bed of rice.

Conclusion

  I'll probably play with the spices a bit more.  As is, it's fine.  However, I think a bit more of the poudre forte would be great.  For a fasting day medieval meal, I'll probably make it again.