SC - Ordiate

[E. Rain]

Hi all,

a few weeks back Brighid posted the following info re the Sent Sovi Oridate
recipes.

> I don't know how much you were able to figure, and as I said
> before, I don't actually *read* Catalan, and therefore can't
> *translate* it, but here are paraphrases...
>
> Recipe #97 is made of barley flour.  Strain it through a thin napkin
> with thin almond milk, then set it to cook.  When it is cooked and
> thickened, taste it for salt.  If the person for whom it is being
> cooked does not have a fever, you can add white sugar (ordiat is
> generally an invalid dish).  If it's being served to someone who is
> not sick, and you don't want to add sugar, you can add honey if
> you wish.
>
> Recipe #98 is made of pearled barley cooked in a thin almond milk.
>  When the grains have cooked enough that they have burst, press
> them between two chopping boards, and then put them back in the
> almond milk to cook as in the other recipe.  And add sugar as
> previously said.
>
> Recipe 30 from fragment V: the pearled barley is boiled
> (presumably in water), then chopped in a morter.  Then it's thinned
> with with almond milk, strained through a thick napkin, and set to
> cook as said above.  All ordiat should have white sugar put in it.
>

I went ahead & played with the third recipe(#30 from Fragment V) based on
Brighid's paraphrasing which matched my own gleanings.
Here's what I came up with:

Eden's Ordiate:
1/4 c. barley
3. c. boiling water
1 pinch salt
1 c. ground almonds
4 c. boiling water
1/8 c. sugar


Cook barley in 3. c. boiling water w/pinch of salt for 1 hour (till soft)
drain off water mash barley in food processor.
Make almond milk: combine almonds with 4 c. boiling water stir & let sit for
5 mins or so.
Add to pureed barley.  Shmoosh around a bit, then strain in fine wire
strainer.
Add 1/8 c. sugar
Heat to a boil, let boil about 5 mins till it thickens slightly.
Restrained through wire strainer plus cheesecloth to remove slight
grainyness
Serve

Very tasty warm milky beverage.  Good for breakfast, right before bedtime,
or indeed if you were feeling ooky as it was originally intended ;->  but
not something to serve at a feast.  even better when sprinkled with a pinch
of cinnamon, which is a standard instruction with medieval spanish dishes.

The glop that I strained out (mooshed barley with the ground almonds from
the almond milk) is probably closer to recipe #98 and tasted exactly like
oatmeal :->

so either way - as a drink or a glop it's quite yummy
Eden

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Eden Rain
raghead at liripipe.com