SC - Feast menu
Charles McCathieNevile
charlesn at sunrise.srl.rmit.edu.au
Sun Dec 21 15:27:15 PST 1997
Since it seems to be the thing, here is the menu from our feast on the
weekend. (Held in our ring fort, a small affair set just outside Antioch)
There is a fireplace of reasonable size, but we did not have enough
people to justify a proper spit roast. So we used one viking frypan, one
viking cauldron, and three dutch ovens (two of which even have lids) and
a wire grill. It was served in the open air, from sunset onwards,
accompanied by beer and cider and a little wine.
*Bread, pita bread, olives
*Cucumber with salt, pickled cucumbers, pickled herrings
*Chicken grilled then broiled in a sauce of almond milk, saffron, cinnamon
*Apricots, peaches, figs, sultanas
*a salad (spring onion, dill, coriander, mint, cos lettuce. I think that
one was pretty dodgy - I don't know enough about what herbs were where)
*yoghourt, fetta cheese (I don't know much about cheese either. Is there
someone who does? the Florilegium?) *grilled fish with herbs,
*Aubergines, sliced, partially boiled, crumbed in spiced breadcrumbs and
fried.
*smoked herrings
*carrots in vinegar and carraway
*bananas, dried apricots, dates
*'oranges' (pork meatballs rolled in egg-yolk, from _Two anglo-norman
culinary collections_ ed Hieatt & Jones)
*'emeles' - almond doughnuts from the same
*Angel's food (ricotta, rosewater and honey)
*something made from biscuit crumbs, spices, pistachio nuts, chopped dates,
butter and honey, rolled into little balls. It is derived from a
middle-eastern recipe for 'hais' which I once read, but I don't know how
close it is to the original
*watermelon
Any comments, especially on what was out of place, would be greatly
appreciated.
Cheers
Charles Ragnar
(Hic Solem Hiberna vicit, sed ibi Sol Invictus vincet)
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