Skewers and Greens

For the second day of Melee at Cardiff Castle I wanted to cook something quick and simple.  I was inspired by “To the King’s Taste” (Lorna J. Sass 1975). Fresh summer vegetables are a frequent item in 14th century menus but there aren’t often recipes involving them as these dishes were too simple to be worth recording.

I used fresh carrots (found in the market by another member). These beautiful colours would have been usual to medieval people; orange carrots only became popular in the last couple of hundred years.

carrotss

Beautiful purple carrots. Before the enclosure and improvement movements in agriculture in the 18th century vegetables were grown in many more varieties that we use today.

I chopped the carrots and put them to boil in a big pot over a fire of split logs with a little flame and a lot of embers to boil gently.  I added salt to the water as with the group working outside all day a little extra salt is necessary.

While the carrots were cooking I started the meat. The sources suggest trimmings from preparing larger joints and offal be chopped very finely . As I was short of time I cheated (this may be a recurring theme) and used 1.6kg of beef mince.  I seasoned it with salt, pepper, herbs and about two level tsp of Poudre Douce, a mild spice mix. Every good chef would have their own version of this popular seasoning but it often contained cinnamon, ginger, grains of paradise, nutmeg, sugar and galangal.

meat

Kneading the mince helps it stick together on the skewers and mixes the seasoning in.

The meat was kneaded and shaped into sausages to put on the skewers. I soaked mine overnight so they didn’t catch fire.  To cook the meat I put the bakestone over a fire of hot embers to heat up and used a little butter to grease it and check the temperature. When it was sizzling I put the first batch of skewers on to cook.

cooking

Hiding your camera under a pot and taking pictures when there are no public around to see is an imperfect way to make a blog post. This is the cooking set up for the meat; I was unable to get pictures of the veg.

I added 1kg of frozen peas to the carrots and simmered them while I prepared the second batch of skewers.  Once the first batch were browned all over I swapped the second batch on to cook, drained the veg and added spinach, rocket, butter and pepper to it. I put a lid over the veg and knocked the fire down to let it steam in the heat from the pan until the meat was done.

food

A portion each of meat and veg; tasty and very filling.

I served it up as fairly as possible to the twelve we had in camp on Sunday and everyone said they enjoyed it very much.

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