Hospitality table by
Lady Finnech inghean Labhrainn
The idea behind this table is Elenor of Aquitaine traveling on 2nd crusade. Most dishes are richer as befits a royal . It ends in poor cuisine for the return.
Starting in France.
The celebration of leaving
Fig and raisen cream with fruits
The Arabic lands
Baridah : chic lime and cucumber
Dajaj Mudaqqaqah: Meatballs with pistachios and honey
The none triumphant penniless return
Khall wa khardal: mustard
Cold meat in oil
Fig and raisin ‘cream’
Taken from Curye on Inglysch IV.85
. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne bray hem in a morter and drawe hem thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; Alan it vp with flour of rys and color it with saundres. Salt it; Seeth it & messe it forth.
4 ounces figs well soaked
4 ounces raisins
10 ounces red wine not to dry
Good pinch of black pepper
1/3 teaspoon cinnamon
1/8 teaspoon nut Meg
Soft brown sugar to taste
3 teaspoons rice flour
Drop or two of red food coloring
Salt to taste
Reserve the soaking liquid of the figs for later use. At the figs, raisins, and spices to the saucepan along with the wine and sugar. Bring to a boil then let cool. Put into a mixer and blend until smooth. Add in the soaking water as needed to make the mixture less firm. Cream in the rice flour with a little more of the soaking water and Brighton with a hint of food coloring. Put everything back in a sauce pan to thicken slightly. Season with a little salt and extra sugar if you wish.
Fried fig pastries
Taken from Curye on Inglysh,IV 187
Tourteletes in frytour. Take figus & grynde hem smal; do therin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Clarifye hony & flame hem therwyst; ete hem hote or colde.
1 pound dried figs soaked ,drained and minced
( reserve the soaking liquid)
Powder fort mixture: 1/8 teaspoon each ground ginger and cloves and a pinch of black pepper
1/4 teaspoon dried saffron ( strands moistened with fig soaking liquid )
1/4 teaspoon salt
One egg separated and one egg white
6 to 7 sheets filo or strudel pastry
Oil for frying
One cup honey
For the filling combine the mixed figs, spices, salt, and egg yolk in a food processor. Use the egg whites, once beaten, to brush the dough. Then fill the dough with fig mixture, seal and fry in either deep or shallow oil as you prefer. Finish off with honey and serve hot or cold
Mushrooms of one night are the best , if they are small , red inside , and closed at the top and they should be peeled and then washed in hot water and parboiled and if you wish put them in a pastry and add oil cheese and spice powder.
Taken from The Goodman of Paris translation E. Powder
1 pound store-bought or homemade thoughPastry dough
1 pound button mushrooms
2 tablespoons olive oil
2 ounces cheddar cheese grated
1/4 teaspoon dried mustard
1/4 teaspoon fresh ground pepper
One egg beaten
To make the mushroom mixture parboil the mushrooms then drain off excess water.Chop them up and combined them with the oil cheese and seasonings. Taking spoonfuls of the mixture place in the center of the dough and seal the dough edge to the other. Bake for 15 to 18 minutes at 375. And serve.
Tartlettes.Take pork ysode and grynde it with small amount of saffron, medley it with ayren and raisons of coraunce and powder fort,and salt; and make a /bile of dowhg and close the fears thereinne. Cast the tartlettes in a pan with faire water boiling and salt, take of the clene flesh without ayren, and boile it in gode broth. Cast thereto powdor douse and salt,and messe the tartletes in disches and helde the sewe theronne.
Taken from: Antiquitates Culinariae
1 pound cooked pork without Bone or skin
One and a half ounces currents
Powder fort : 1/3 teaspoon ground cumin 1/8 teaspoon black pepper and ground ginger
One egg separated and one egg white
6 to 8 sheets filo or strudel pastry
Sauce: One quart and 2 1/2 cups strong chicken stock 1/8 teaspoon ground coriander a pinch each of ground cinnamon and brown sugar to taste
Cook the pork. Then mince the pork.In a bowl add salt currents and powdered fort mixture and stir in the pork. Beat the egg yolk and use it to bind in the mixture. Cut the dough into strips. Place a teaspoon of the pork mixture on one end of the strip and roll up like a Swiss roll. Repeat this process until the mixture is gone. You can either cook the go by dropping it in salted water and cooking for 45 minutes or by placing on a baking sheet at 400 for 10 to 12 minutes.
To make the sauce mix the stock and the powder mixture together and heat on the stove until well mixed.
Khall wa kardal
Take sweet almonds peel and finally pound. Then let them marinate in sharp tasting vinegar until they become soft. Finally pound mustard and mix the amount desired with it and a little mixed spices and use it.
Taken From : -al Baghdadi, Kitah al-Tabika
2 cups blanched almonds finally ground
1/4 cup vinegar
2 tablespoons ground mustard seed
Mix almonds and vinegar cover and place in the fridge for an hour. At the mustard a mix well.
Cold roasted chicken with lime and cucumber
Baridah li-Abi Ja’ far al-Barmaki:A Baridah of Abu Ja’ far al-Barmaki
Take pullets and grill them. Disjoint them and place them in a platter throw in it coriander black pepper cumin and cassia. Add in the juice of unripened sour grapes. Chop over it mint tarragon and fresh thyme. Drizzle over it good tasting olive oil and chopped fresh herbs. Decorate by putting chopped small cucumbers around it God willing.
Taken from: al-Warraq Abu Muhammad ibn Nasr ibn Sayyar Kitah
Al-Tabikh wa Isiah al-Ma kulat wa Tayyibah Al-Arimah
3 pounds roast chicken disjointed
1/4 cup finally chopped coriander
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 cup lime juice
1 teaspoon fresh mint
1 teaspoon chopped tarragon
1 teaspoon chopped thyme
1/4 cup sesame oil
3/4 teaspoon salt
1 teaspoon finely chopped rosemary
1 teaspoon finally chopped basil
1/2 teaspoon grated ginger
Mix in a bowl all the spices and lime juice then add mint, tarragon, thyme and oil. Mix well and pour over chicken. Add chopped cucumbers and serve
Stuffed dumplings and yogurt
You take minced meat and stuff into dough rolled out like cut out noodles. Cook it in the water until done then take it off the fire and put yogurt garlic and mint with it.
Taken from : -Ibn al-Mabrad , The Book of Cookery ( Kitah al-tabakhah ) pg 473 translated by Charles Perry
1 pound fresh or frozen bread dough thawed
1 pound ground beef or lamb
2 tablespoons butter
2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon cinnamon
3 cups plain yogurt
Five cloves garlic crushed
3 teaspoons dried mint
Fry meat until light brown then add 1 teaspoon salt, black pepper, coriander, and cinnamon. Roll out dough into 1/8 thick circles and place a teaspoon of filling on each circle. Fold over dough and pinch closed.
Place dumplings and sauce pan and cover with water. Bring it to a boil cover and cook over medium low heat for 15 minutes then uncover and cook for 15 more minutes. Remove from heat and gently remove the dumplings. Add the remaining salt yogurt garlic and meant to the leftover water in a sauce pan and cook on low for two minutes stirring constantly.
Make meatballs in the size of hazelnuts from chicken breasts and baby lamb meat adding the proper spaces. Then sizzle and fry and sheep tail fat. Throw over them bees honey sugar a lot of boiled and softened pistachios saffron and lemon juice in the amount needed making enough broth. Cook and add a sprig of mint to it sprinkle rose water over them and allow to settle then serve
Ibn al-Adim, Kitab al-Wuslah ila al-Habib fi Wasf al-Tayyibat wa al-Tib
In eastern Arabic cookbooks small balls of ground or pounded meat were known as mudaqqaqah. This recipe calls for the meat to be put into the size of the hazelnut or al-bunduq. Albondigas which is Spanish for meatball is derived from the Arabic al-bunduq referring to the small size of the meatball.
1/2 pound ground chicken breast
1/2 pound ground lamb
1 1/2 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon caraway seeds
1/4 Cup olive oil
3 tablespoons honey
1 tablespoon sugar
1 Cup unsalted pistachios boiled for 15 minutes over medium heat and drained
Pinch of saffron dissolved in 2 tablespoons hot water
1 tablespoon lemon juice
10 fresh mint leaves
1 teaspoon rosewater
Mix chicken lamb and spices in a bowl and mix thoroughly. Shape into hazelnut size balls and fry in oil over medium heat. Cover and cook over medium heat for 35 minutes. Simmer in honey, sugar, pistachios, saffron and lemon juice. Cover and cook an additional 20 minutes then stir in the mint and sprinkle with rosewater.