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Mar. 21st, 2006 01:41 pmDishes from the cooking workshop.
- Meat of Cyprus Royal - Chicken cooked in red wine and spices - Kit/Claire
( Comments ) - Figgy Pudding - Dried fruit cooked with spices in a pastry case shaped like a fig. Acarin.
( Comments ) - Wardens in syrup. - Pears cooked in redwine and spices (served around the figgy about) Thomas/John.
( Comments ) - Mutton in beer. [What it says on the label with butter in the sauce] Thomas/John
( Comments ) - Pork and lamb meat balls version 1. Kit/Claire.
( Comments ) - Patina of Pears - Pears custard with in red wine, honey, cummin, fish sauce and pepper to a roman recipe. Thomas/John.
( Comments ) - Pork balls version 2. Kit/Claire.
( Comments ) - Fruit pie and Snow. - Helena.
( Comments ) - Turnips - The insides removed and mashed and then put back in with flavourings and cooked in the scooped out neeps. Caomhin.
( Comments ) - Chicken Mortis - a sweet chicken pate. Bjorn.
( Comments ) - Meatballs Part the Third. - Not quite the purest green (Paul)
( Comments ) - Salmon - Caomhin.
( Comments ) - Leeks in wine on Sops. Leeks cooked in wine on bread. Thomas/John
( Comments ) - Meat balls go forth - The purest Green. (Paul)
( Comments )
