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.
1lb of brie cheese with rind
6 egg yolks
¼ tsp. Ginger
1 tsp. brown sugar
1/8 tsp.saffron
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.
4 carrots
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.
6 pears
2 tbsps. honey
2 cinnamon sticks
2 tsps. ground ginger
1 pint medium dry cider
1. Peel skin from pears leaving the stalk intact.
2. Combine all other ingredients in a large saucepan and bring to
the boil.
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!!