[Sca-cooks] May war cook off

[Jane Tremaine]

May war dawned cold and rainy until Saturday when the annual cook off was 
about to begin.  Dragon already posted the theme and rules.

Each team received a crate of food containing:
1/2 of a pigs foot
a lamb shank
beef neck bones
1 whole chicken
1 head of cabbage
dried peas
dried apples
dried pears
dried mushrooms
1 beet
figs
dates
currents
carrots
onions
parsnips
garlic
cinnamon
coriander seeds
fennel seeds
cardamom seeds
sea salt
long pepper
black peppercorns
sage
whole ginger
whole mace
cone sugar
whole cloves
galingale
saffron
caraway seeds
eggs
apple cider vinegar
red wine
butter
lard
goats milk
cream
almonds
almond flour
hazel nuts
ground hazel nuts
wheat berries
wheat flour
brown rice
rice flour
barley
barley flour
fava beans
lentils

If I forgot any ingredient I am sure Dragon or Maggie will let us know, 
sometimes my mind is like Swiss cheese.

from this we made;
Carrots and Parsnips fried *
Young cabbage sprouts
Another gruel *
These 3 recipes were from Apicius

and we made
Hazel nut pottage *
Sage sauce served over a pigs trotter
Cressee
Tardpolene *
Claree
Maumenee *
Oranges *
These 7 recipes are from Anglo-Norman Culinary Collections

and we made;
How to prepare a chicken pasty *
from Libellus de arte Coquinari: Manuscript K, XXX

and we made and used as needed
stock and from memory a loaf of bread.
We did try to make a soft cheese and failed.  Will have to try again at home 
to perfect.

The seven items with an * were judged and we won over all.  For the display 
we sat a table for two.  If you go to www.Flicker.com/photos/avenel you can 
see our display.  All of our service was either blue, white or silver 
starting with the 2nd picture on page 9.  I am in the purple Norman.

THL Jana Aoibeall