Saturday, 7 April 2007

The end of Lent.

Still no real joy on the technology front, but I have worked out a 'work around' solution that will at least allow me to type the blog out as opposed to writing it with the stylus on my PDA! (not sure how the formatting will appear though.)
Today didn't seem as busy as yesterday; there were great periods throughout the day when there were only a handful of people in the kitchen as opposed to yesterday when it was absolutely manic at times. We did however have a crowd of people from about 3.00 p.m. right through until the close of the Palace unlike yesterday when it was really quite dead. In fact yesterday was the first time that we can recall not having any public to talk to at the start of the meal, they did however begin to gather as soon as the food was on the table. Being quiet also meant that we had plenty of time to talk and answer questions and get on with the cookery so for us I think it was a great day.....and I would hope that all our visitors had as good a day as well.

Again, today's meals ran like clockwork, all dishes successfully cooked and to the table for the allotted times. We've started trying to re appraise some of the recipes that we're doing this week..taking a closer look at the actual wording used and trying to look with clearer understanding at what we are being told. The sweet version of Soupes Dorye is a case in point:
¶ Soupes dorye.
¶Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

In the past we have taken the word 'syrip' to imply that sugar is added to the almond milk and wine......and jolly nice that is. Today we left the sugar out and created a syrup by reduction of the liquids. When we tasted the results before the spice dredge was applied both Robin and I were sure that we had created a disaster because my God was it awful!?! However, once fully completed the finished dish was really quite good, with somewhat of a sweet/sour edge to it.
Dish of the day for me was Myle in Rapeye:
¶Myle in Rapeye.
¶Take Fygys & wasche hem clene, and boyle hem in wyne, & grynd hem smal, & draw hem vppe with þe Wyne þat þey were sothyn in; þan take flowre of Rys, & Wyne, & draw þorw a straynoure, & do þer-to pouder Gynger, Canelle, Mace, Quybibe, & þen take Freyssche Samoun, oþer Pike or gode Freyssche Codlyng; seþe it wyl, & pike owt þe bonys; þan take perys y-coryd, & grynde hem ryth smal & wyl with þe Fyssche; þan take hard olkys of Eyroun soþin, & grynd it wyth-al, & do it in-to þin veselle, & take with Sugre & pouder Gynger, & meng it with þe farcere wyl, & presse hem to-gederys; þan make a gode bature of Almaunde mylke & Floure, & do þer-in, & frye hem wyl in Oyle, & ley hem yn a dyssche, & pore on þe Sew, & serue forth.

Which taste very much like Thai style fish cakes....superb....and once again what we thought could be the end result was far from the truth......we were thinking that the fig and wine sauce would really overpower the fish balls/cakes but much to our surprise it was just the right complement to the fishy cakes.
Much as I did at Christmas I intend to post up all the recipes after the event but will continue to pop the odd one up for all to see as and when needed.
Well that's lent over with now for another cookery year.......tomorrow....bring on the meat!!

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