Posted in Places to visit, Tudor cookery

Tudor Cook-along videos and recipes!!

Fylettys en galentyn recipe: A rich dish of roast pork stewed in caramelised onion gravy…

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 Ingredients: to make 4 portions

  • 400g (14 ounces) roast pork
  • 2 medium onions, finely chopped
  • 1 pint (600ml) gravy – a good beef stock will do, with powdered pepper, cinnamon, cloves (one is plenty) and mace for an optional Tudor taste
  • 1 teacup of breadcrumbs – brown bread works best
  • 1 level teaspoon of vinegar
  • Salt and pepper to taste.

Instructions:

  • Chop the onions and fry until till golden brown
  • Slice the roast pork quite thickly – about 1cm thick, with all the pork scraps shredded and used as well
  • Put the pork in a large stewing pan, add the stock and fried onions
  • Put on the hob, bring to the boil then reduce to a simmer
  • Stew for about an hour – or when the liquid is reduced to a half
  • Towards the end, thicken with the breadcrumbs, season with salt and pepper and point with the vinegar
  • Serve whilst piping hot!

 

Ryschewys close and fryez: The ‘Ryschewy’ is the pasta parcel filled with a spiced fruit and nut paste, to ‘close and fry’ tells you what to do with them. These are most probably a dish that came to England from the Middle East.

Ryschewys close and fryez

Ingredients: to make 12

For the filling:

  • 3 dried figs
  • 3 chopped dates
  • A table spoon of currants
  • Half a teaspoon of mace
  • Half a teaspoon of black pepper
  • Half a teaspoon of canelle

For the paste:

  • 100g (3.5 ounces) flour
  • A dessert spoon of sugar
  • A pinch of saffron dissolved in half a teacup of water

Instructions:

  • Pound the figs in a mortar
  • Add the dates and currants and pound some more
  • Finely chop, grind and mix the spices – should be balanced, so if you can smell one stronger than the others, add more of them to compensate
  • Add the spices to the dried fruit and mix thoroughly
  • Make a paste from the flour, sugar and saffron water
  • Roll out the paste as thin as paper – a little goes a long way in this recipe
  • Cut out small circles – about a teacup size
  • Add a small amount of the fruit mix – about half a tablespoon
  • Damp the edges of the paste with water and close forming a pea-pod shape
  • Shallow fry in oil (or in a deep fat fryer) for a couple of minutes or until golden brown
  • Serve warm, sprinkled in sugar.

    Tartes owt of LenteTarte owte of Lent:

    The name derives from the fact that it contains all the things you’re not allowed to eat during Lent – cheese, cream and eggs, cooked in a light pastry case! If you like a strong cheese taste, then this is the dish for you.

Ingredients: to make 6-8 portions

For the filling

  • 100g (3 ½ ounces) Cheshire cheese
  • 150ml (¼ pint) cream
  • 1 medium sized egg
  • 30g (1 ounce) butter
  • Salt and pepper

For the pastry case

  • Any high butter pastry, such as shortcrust, will do
  • Egg yolks for glazing

Instructions:

  • Chop the cheese and then pound in a mortar
  • Add cream, egg and butter and mix together to make a thick cream (about the consistency of Cottage Cheese – add more cream if too dry, more cheese if too wet)
  • Season with salt and pepper to taste
  • Make a pastry tart case, about 25cm (10inches) diameter – you can use a tart tin if easier – and thin pastry lid
  • Fill with cheese, cream, egg and butter mixture
  • Put on pastry lid – seal and glaze with egg yolks
  • Bake at 220°C/gas mark 6 for 40 minutes or until golden
  • Allow to cool a little and serve

 

What’s on at Hampton Court Palace Link :http://www.hrp.org.uk/news-and-media/whats-on/whats-on-at-hampton-court-palace/

250px-Tudor_Rose.svg

 

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Author:

I love Tudor history and my bookshelves seem to groan a bit more every year !

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