One of the questions we are asked most frequently is 'what are you having for lunch?' The delicious aroma from the cooking pot wafts across our encampment and we have even had visitors wanting to share our lunch with us!
Although we cannot let members of the public sample the food being prepared because of health and safety regulations we are happy to share our favourite recipes with you for you to try at home.
All the recipes used are authentic medieval recipes, having been researched and documented as using ingredients available in the time period being portrayed.
½ lb minced pork
1 onion chopped finely
1 clove of garlic chopped finely
¼ cup grated cheese
Pinch of nutmeg, ginger, pepper, salt and ground cardamom
1. Combine all ingredients and place teaspoons of the mixture in the pastry cases.
2. Bake in a hot oven (190*) for 40 mins.
Tarts can be served hot or cold.
1 pint almond milk
Large punnet of strawberries
½ cup red wine
2tsps rice flour
1/3 cup sugar
1 tsp butter
1. Hull and cut strawberries into quarters. Put in a bowl and pour wine over them. Leave for 15 mins and then drain off the wine.
2. Make the almond custard by heating the almond milk, butter, sugar and rice flour together and stirring until it thickens.
Add the strawberries.
3. Pour into a large bowl and leave to cool.
Salmon and Leeks in Almond Milk
1 tail piece of salmon
2 tbsp olive oil
5tbsp white breadcrumbs
¼ tsp ginger
1/8 tsp cinnamon
½ tsp salt
1. Poach salmon 10-15 minutes in enough water to barely cover; remove and allow to cool.
2. Strain the broth and add almond milk; return to the pan.
3. Add thinly sliced leeks and cook for about 15 minutes or until tender.
4. Flake the salmon after removing the skin.
5. Season the leek mixture and thicken with breadcrumbs.
6. Return the salmon to the pan and warm through.
Serve over rice.
½ bottle white wine
½ pint almond milk
3-4 large onions
Salt to taste
1/2 cup white breadcrumbs
1tbsp olive oil
1. Chop the onions finely and cook in olive oil until onions are soft.
2. Add the wine and the almond milk and simmer for 15/20 mins.
3. Season and cook for another few minutes.
4. Add breadcrumbs and stir until the soup thickens.
A pastry case
1lb of brie cheese with rind
6 egg yolks
¼ tsp. Ginger
1 tsp. brown sugar
¼ tsp. salt
1tsp white sugar
½ tsp. cinnamon
1. Bake pastry case for 10 mins at 190.Cool. Reset temp. to 180.
2. Remove the rind from the cheese and cut into small pieces (it is best to use a moistened knife for this.) Keep this in reserve.
3. Beat the softened brie with egg yolks, ginger, sugar, saffron, and salt until smooth.
4. Pour into the pastry shell.
5. Spread the cut rind evenly over the surface of the tart.
6. Combine cinnamon with the white sugar and sprinkle around the edge of the tart.
7. Bake until set and golden brown for approx. 30 mins.
This was often used as an appetizer at banquets.
Carrot Beetroot and Walnut Salad
2 large cooked beetroot
8oz shelled walnuts
6 tbsps. sweet pickle
1. Scrape carrots and cut into thin batons.
2. Chop beetroot into small pieces and add to the carrots.
3. Break walnuts into small pieces and add to the salad.
4. Combine all the ingredients with the pickle.
Pears in Cider
2 tbsps. honey
2 cinnamon sticks
2 tsps. ground ginger
1 pint medium dry cider
Back to Trades
1. Peel skin from pears leaving the stalk intact.
2. Combine all other ingredients in a large saucepan and bring to
3. Add pears and simmer for 45 mins or until pears are soft.
4. Remove pears from syrup and place on a serving dish.
This dish really requires cream to accompany it!!