I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17.
I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking.
Tonight I got to play in a professional kitchen. The Beau Rivage hotel invited me to a workshop. We made Pineapple, Mango and Rum confiture... how does that sound... Good eh?
It was a different method of jam making than I am used to. Rather than stewing down the fruit with sugar, this method basically makes a clear toffee in which fruit is boiled. Adding the fruit later in the process means that it doesn't break down as much, leaving a clearer syrup and attractive jewell-like fruit.
I am not feeling hugely well so have spent the weekend (and now Monday, at home).
Nothing like being sick to give you a good excuse to make onion soup...
1 tablespoon butter
around 8 cups onions sliced
around 3 Tablespoons flour
Beef stock (hmm... how much? I think I used two litres)
Melt the butter in a pot and add the onions. Cook for 5-7 minutes stirring continuously, until soft and golden brown. Once soft, sprinkle with flour and stir to coat, cooking just a minute or two. Gradually add a little stock to make a thick mixture then top up with more stock. Bring to the boil and then cover and simmer till ready to eat. Add a good splash of brandy and cook till you want to eat. Traditionally this soup is topped with crusty bread and cheese which is then popped under the grill. In the version in my photos, I used a biscuit cutter to cut out leaves from slices of toasted cheese.