The following dishes were prepared on the first weekend in the spirit of the Middle Ages in May. Their choice was not easy: it was necessary to take into account the modern tastes of the guests and the availability of products in our stores. Recipes were taken from medieval books that are kept and cherished by historical communities for reconstruction.
They began a gastronomic journey into the past with northern and almond cakes. Northern Pies is a 13th century traditional English dish. Basis - fish filling. And almond cakes are very similar to our biscuits. Salads in those days were definitely unusual for us to taste. Then there was no mention of a tomato. The base was cabbage, cucumbers and an abundance of greens (parsley, fennel, borage, wormwood, etc.) and seasoned with vinegar.
Lunch began with a vegetable stew of unusual taste. Again, a lot of herbs, oat and barley groats, mushrooms, cabbage, broth and wine in addition. The most memorable dish was both in name and taste - Dish for bandits and prostitutes. This is such an egg with oranges. According to legend, the monk invented this dish somewhere in the 12th century in Western Europe. And his conviction was that for each estate has its own kitchen. I don’t know what he was still offering to anyone, apparently the most common one remained :)
Still cooked mushrooms in herbal sauce, beef zrazy, stuffed chicken on a skewer, tomatoes and fish stewed in ale. And they all finished with a currant pie. In fact, a feast came out to the whole world.
