Here are the full recipes and ingredients lists for May Crown 2015, followed below by translations of the original recipes.
Credenza Course 1
Maiden’s Jelly (Messisbugo)
Ingredients:
· 2.5L wine
· 5 x trotters
· 2.5L white vinegar
· Sugar 500g
· Cinnamon sticks, peppercorns
Method:
Cover feet with 2.5L of wine, 2.5L of vinegar, boil for at least four hours, skimming off any scum that forms. Add cinnamon sticks, pepper, and sugar. Strain through muslin, and pour into moulds to set.
Rice Fritters
Ingredients:
· 1kg long grain or Arborio rice
· 1kg rice flour
· 1.5L unsweetened almond milk
· 100g sugar
· Olive oil to fry
Method:
Cook 1kg of rice well and drain. Combine with 1.5L of bought almond milk (this is already thickened with tapioca starch), 1kg of rice flour and 100g sugar to make fritter paste. Heat oil in frying pan, drop heaped spoonsful of mixture onto pan, spreading slightly with the spoon to form a fritter. Cook on both sides until lightly browned.
Credenza Course 1
Beef Tongue
Ingredients:
· 7kg (14 packets) sliced beef tongue
· 14 bunches spring onions
· 1 pottle lard
· Pepper
· Orange juice 500ml
Method:
Defrost tongue. Place in pot of water, bring to boil and simmer for five minutes. Drain. Chop spring onions finely. In batches, melt lard in a frying pan, add spring onions and tongue to pan and fry. Once cooked, combine all together in a bowl, add pepper and orange juice and mix well. Cover and refrigerate until serving (tongue was also served cold, which we’ll be doing).
Fried Prosciutto
Ingredients:
· Prosciutto 1.2kg
· Sage from garden + 1 packet
· Must 600ml
· White vinegar 600ml
· Pepper
· Cinnamon
Method:
Fry prosciutto in a pan, adding oil as needed. Chop sage leaves and add along with pepper, cinnamon, 1C of red grape juice and 1C of strong vinegar. Refrigerate until cold then plate, using just enough of the dressing not to be sloppy.
Credenza Course 1
Lettuce Salad
Ingredients:
· 8 bags prewashed salad
· Salt
· Olive Oil
· White Wine Vinegar
Method:
Empty bags of salad into a bowl or bowls. Salt well, and toss thoroughly. Add olive oil to neatly coat, and toss thoroughly. Add white wine vinegar to flavour, tossing thoroughly and adding more if necessary. Cover with gladwrap and refrigerate until serving.
Note: it will be better if the lettuce salad is prepared as close to serving as possible.
Gingerbread
Ingredients:
· 2kg icing sugar
· 700ml rose water
· 4T each cinnamon, ginger, and pepper
· 4t cloves, nutmeg
· 2kg flour
Method:
Mix together icing sugar, rose water, and spices, add flour until mixture creates a dough. Refrigerate, then roll out. Cut shapes. Cook in moderate oven until done.
Credenza Course 1
Marzipan Tortellini
Ingredients:
· 1kg flour
· 15 eggs
· 15t olive oil
· 3t salt
· 1kg blanched almonds, ground
· 200g pinenuts, ground
· 1kg icing sugar
· 200ml rose water
· Oil for frying
· Icing sugar to serve
Method:
For the pasta: make pasta up using 1C flour, 1 egg, 1T water, 1t olive oil, a pinch of salt. Make in small batches to avoid making too much or pasta drying out.
For the marzipan: grind together almonds, pinenuts, and icing sugar in food processor in small batches. Combine in bowl, ensuring ingredients are well mixed through. Add rose water to make a paste.
For the tortellini: roll the pasta dough thinly, cut into circles. Place a teaspoon of marzipan mixture into centre, press pasta shut around edge and fold into tortellini shape. Lay on trays in single layers and freeze. Once frozen, put into freezer bags to store until feast.
To cook: Heat oil in deep fryer. Take frozen tortellini and deep fry a batch at the time until cooked.
Cool, and dust with icing sugar to serve.
Kitchen Course 1
Devilled Eggs
Ingredients:
· 125 eggs
· 500g parmesan cheese
· 250g ricotta cheese
· 500g butter
· 50g sugar
· 3T each cinnamon and pepper
· 1.5T cloves
· 500g mozzarella
· Extra cinnamon for dusting
Method:
Boil 116 eggs until hard. Shell, halve lengthwise, carefully remove yolks and place yolks in a bowl. Grate parmesan cheese and add to bowl with ricotta, sugar and spices, 100g softened butter, and combine. Add remaining eggs until mixture is moist but not liquid. Refill egg whites with mixture. In batches, heat butter in the pan. Fry eggs sunny side down until cooked, turn sunny side up and sprinkle with cinnamon and grated mozzarella cheese. Cover, and cook until cheese is melted.
White Dish
Ingredients:
· Chicken breasts 4kg
· Goat’s milk 7L
· Rice flour 500g
· Sugar 600g
· Rosewater 300ml
· Icing sugar to dress 100g
· Ground almonds to dress 250g
Method:
The day before, cut chicken into pieces and place in a pot with water. Bring to boil and boil until actually cooked. Drain, cool, then process in the food processor until finely minced.
On the day, take one-two litres of goat’s milk and combine with rice flour until rice flour is dissolved, taking care not to leave any lumps. Place all goat’s milk in a pot and bring gently to a boil, stirring constantly and taking care not to burn the milk. After half an hour, add the cooked chicken and sugar and simmer, stirring constantly for half an hour. Remove from the heat and cover, reheating as necessary prior to serving. Add rose water and stir through well just before serving. To serve, sprinkle with ground almonds.
Kitchen Course 1
Sliced Goat
Ingredients:
· Diced boneless goat 14kg
· Blanched toasted ground almonds 1.2kg
· Gluten free bread one loaf
· Beef dripping one pottle
· Egg yolks – 6
· Verjuice 400ml
· Saffron 6g
· 2T each Pepper, cinnamon, cloves
· Icing sugar and cinnamon to serve
Method:
Boil meat for three to five minutes. Drain, reserving 400ml of the broth. Heat fat, and fry meat. Take pre-toasted blanched almonds and grind in the food processor with the gluten free bread. Combine with egg yolks, goat broth, verjuice, saffron, and spices. Add to the frying meat and combine until cooked. To serve dust with icing sugar and cinnamon.
Cabbage Soup
Ingredients:
· 7 Savoy cabbages
· 3T olive oil
· Salt
· 10 cloves of garlic
· 1C olive oil
· 1L orange juice
· 5T pepper
Method:
Wash cabbages, remove outer leaves, chop and cook in water with 3T of olive oil and salt to taste. Bring to boil and simmer for a minute or so, so that the leaves go bright green but remain fairly firm. Drain. Skin garlic, chop finely, and fry in 1C olive oil.
To serve, plate up and dress with orange juice and pepper, drizzling hot garlic-infused olive oil over the top.
Kitchen Course 1
Fried Peas
Rosselli p16r Per fare bizelli fritti. (To make fried peas.)
Boil the peas with the skins as they are, and give them one boiling, and take good oil, and fry a little, and then put the said peas to cook, and put in a little verjuice, and a little cooked wine, or else sugar.
Ingredients:
Frozen peas 5kg
Verjuice 5C
Oil
Sugar 200g
Method:
Boil peas until cooked. Heat oil in a pan, fry peas, add verjuice and sugar.
Second and Final Kitchen Course
Catalan Chicken
· Ingredients:
· Size 18 chickens x 16
· Rosewater 500ml
· Lemons 4kg
· Roasting tins
· Sugar 400g
· Cinnamon 6T
· Salt
Method:
The day before, roast chickens in oven. Cool, then debone. Divide into trays, cover and refrigerate. On the day, slice lemons, mix rose water, salt, sugar, cinnamon and lemons, add to chicken and stir well, stew. Reheat in oven for 30 minutes to an hour. Plate chicken, adding sauce through and over.
Cherry Sauce
Ingredients:
· Frozen cherries 1kg
· Wine 800ml
· Sugar 800g
Method:
Combine cherries and wine in a pot, bringing slowly to the boil. Boil until well cooked. Strain through a cheesecloth without squeezing. Weigh juice, and add an equal amount of sugar. Boil, skimming, until mixture is a thick syrup.
Second and Final Kitchen Course
Onions with Green Sauce
Onions
Ingredients:
· 30 white onions
· Salt
· 1kg butter
Method:
Peel and quarter onions. Boil onions in salted water until just cooked, drain. Place onions in a roasting pan. Chop butter and dot plentifully around the pan. Cook in the oven a further 15 minutes or so. Serve dressed with green sauce.
Green Sauce
Ingredients:
· Parsley – 2 bunches
· Spinach – 40 leaves
· Sorrel – equivalent of 2 bunches
· Rocket – whatever’s in the garden
· Mint – ½ to 1 bunch
· Note: all herbs from Shannon’s garden
· 1 loaf gluten free bread, ground into breadcrumbs
· Pepper and salt
· 1L White vinegar
Method:
Grind together herbs in food processor. Mix thoroughly with gluten free breadcrumbs. Add salt and pepper to taste. Add white vinegar. If necessary, add more breadcrumbs or ground almonds to dilute the taste of the vinegar.
Second and Final Kitchen Course
Broadbeans
Ingredients:
· Frozen broadbeans 1kg
· Onions 1kg
· Apples 3 x 400g tins diced
· Figs 1kg
· Sage 2 plants
· Marjoram and parsley – 1 pack each
· 1T each cinnamon, pepper
· 1t cloves
· Oil
Method:
Chop figs finely. Chop onions and apples to be about the size of a broadbean. Fry altogether with oil. Chop herbs finely and add to mixture once mostly cooked. Plate and dust with combined cinnamon, cloves, and pepper.
Second and final Credenza course
Apple Dumplings
Ingredients:
· 1kg flour
· 15 eggs
· 15t olive oil
· 3t salt
· 2 x 550g cans diced apple
· 300g sugar
· 100ml wine
· 100ml rose water
· Olive oil to cook
Method:
For filling: stew apples together with sugar, wine and rose water until really mushy. Puree.
For the pasta: make pasta up using 1C flour, 1 egg, 1T water, 1t olive oil, a pinch of salt. Make in small batches to avoid making too much or pasta drying out.
To make dumplings: Roll pasta and cut into large. Take 1t of apple mixture and place in centre of circle, quickly squeezing edges together neatly. Place in single layers on a tray and freeze, once frozen put into bags.
To cook: Take directly from freezer and deep fry in batches in olive oil.
Zuccarini
Ingredients:
· 3 egg whites
· 1kg icing sugar
· 20ml rose water
· Beeswax
Method:
Lightly beat egg whites together with rose water. Add icing sugar to form a stiff paste. Form mixture into small rings. Melt beeswax and brush over the tops. Bake in low oven for 7 minutes or until cooked.
Second and final Credenza course
Stuffed Figs
Ingredients:
· 125 figs
· 600g blanched almonds, ground
· 200g raisins, ground
· 1.5t each cinnamon, pepper
· ½t each cloves, nutmeg
· 100ml rose water
Method:
Slit figs open and scoop insides out. Add half of innards to ground blanched almonds, raisins, rose water, and spices, and mix together well. Fill figs with the mixture so they are full but no mixture is poking out. Deep fry in batches. Serve dusted with icing sugar.
Wafers
Ingredients:
· White breadcrumbs 600g
· Flour 1kg
· Rosewater 200ml
· Sugar 400g
· Egg yolks – 12
· Dessert wine – two bottles
Method:
Soak breadcrumbs in cold water. Combine together with remaining ingredients to make batter. Cook in wafer irons.
Credenza Course 1
Maiden’s Jelly (Messisbugo)
p102v. A fare gelatia da donzena. (To make maiden's jelly.)
Take five calves' feet, or the same allowance of capons', or pork, or mutton, of one and the other together, and put them in a vessel with a lot of water, that they are just below these feet.2 Then add much vinegar, and white wine, that fills the said vessel, the vessel convenient for the quantity that you would make. And if the white wine is sweet, it will be better, and take it to boil, well skimming off the scum, and the fat. Then have half an ounce of cinnamon, and half an ounce of pepper, and a quarter of mace, a one pound of sugar, or well-clarified honey, and make these things all boil together, and until it has ceased boiling as high, strain it through a sieve. Then to colour it throw in to the pot much saffron, that gives it colour, and when it will be strained put it in your plates over the meat that you would like, and leave it to cool.
Rice Fritters
Rosselli
p39v Per fare fritelle de riso. (To make rice fritters.)
Cook the rice well, and when cooked drain it over a trencher, and then if you want to grind it a little so that it will not be as whole, and following this take almonds, the quantity of which seems right to you, and grind them well, then pass them through a strainer with a little of the broth you have from cooking the rice, and make this almond milk well strained, then have a little flour, and some sugar, and mix these things together to make fritters in a shape that you like, and fry them in good oil.
Beef Tongue
Scappi II.31 p 150
If you wish to sauté it, cut it in slices crosswise after it has cooled, and sauté them with spring onions in rendered fat or in lard. Serve them hot, dressed with those spring onions, pepper, and orange juice.
Fried Prosciutto
Romoli V.69 p156v Presciutto soffritto. (Fried Prosciutto.)
Take slices of prosciutto that aren't too thin, oily, or lean, put them in a clean frying pan, and when they are mostly cooked, put in with them some sage leaves, pepper, cinnamon, half a beaker of cooked must, and half a beaker of strong vinegar, and when it has finished cooking, put it all onto a plate, and it will be good hot, and better cold.
Gingerbread
Romoli V.110.190v. A far Mustaccioli di altra sorte. (To make another sort of gingerbread.)
Take three pounds of ground sugar, and put in one pound of rose water, three ounces of ground cinnamon, of ginger, of pepper, & a quarter ounce of cloves, all well ground, & likewise a nutmeg, once all these things have been mixed with as much flour as [you] need to make a slightly hard paste, & it has made the gingerbreads, put them on the tray to cook in the oven with a gentle fire.
Marzipan Tortellini
Scappi V.229 p530
Get a pound of shelled Milanese almonds, four ounces of pinenut paste and one pound of sugar, and grind them together with three ounces of rosewater. With that make large or small tortellini, in a pastry shell made as in the preceding recipe and cut with a pastry wheel or with a wooden dough-cutter, and fry them in oil. When they are done serve them hot, garnished with sugar.
Kitchen Course 1
Devilled Eggs
Romoli V.71 pp157v/158r. Voua ripiene magre, & grasse inherbolate. (Filled eggs for lean days, and for meat days with herbs.)
Take whatever quantity of hard [boiled] eggs you would like, and cut them in half lengthwise, removing the hard yolk. Take parmesan cheese, and fresh Provatura cheese, and take the cheese, provatura, and egg yolks carefully, adding a piece of butter, some sugar, pepper, cinnamon, and a little cloves, grinding again, and with two eggs beat together to make a moist mixture, and with this refill the egg whites in the place of the yolk, take a torte pan, nimbly grease it with butter, put in the filled eggs with the filling below, so that it will seal, turning them when they stick together, putting over them a little cheese, and a sprinkling of cinnamon over all, and putting over them a hot cover, and when the cheese has melted, take them off the fire, and put them onto plates.
White Dish
Rosselli p10r/v Per fare dodeci menestre de bianco mangiare al modo catelano. (To make ten dishes of white dish in the Catalan fashion.)
Take a full pot of goat milk and eight ounces of very fine rice flour and put this milk to boil, then take the breast of a capon killed that day, and half cook it, and unravel all of this breast thinly like hairs & put it in the mortar and there grind it at least twice with the pestle, then when the milk has boiled half an hour throw in this breast thus unraveled & one pound of sugar & let it boil for the space of half an hour or about, & this thing should be stirred continuously with the spoon from the beginning to the end. Note to know when it is cooked draw the spoon & [it will] seem new, and then put in the rose water like the one above, & make the dish the same as that taking a little of sugar, and then of almonds on the table.
Sliced Goat
Romoli V.38 p143v Capretto in tocchetto. (Sliced Goat.)
Take the flesh and fat of the breast together with its throat, put it to boil until it is half cooked, then cut it into pieces that are not too big, and put it to fry with suet. Take some toasted almonds, well dried and rubbed, and washed, and grind them with a piece of biscotti, or dry bread, and the red of an egg carefully, making it into a paste with a little goat broth and verjuice, put in some pepper, cinnamon, and cloves, and a little saffron colour, and when it will be fried, and nearly cooked, put it over the slices, remixing if until it is cooked, and tender, and put it onto plates with sugar, and cinnamon over.
Cabbage Soup
Scappi III.238
Get dark crispy cabbage, which is the best sort, which is better cooked in oil than in pork fat, as are young cabbage sprouts; from either of them take the best parts and put them on the fire in boiling water with oil and salt. Cook them only a little. Serve them like the broccoli of the previous recipe.
You can cook every sort of cabbage that way except for head cabbage.
(Previous recipe):
Then get boiling oil and drip it hot with a spoon over the broccoli, adding orange juice, pepper, and a little of the broth in which it was cooked. Serve it hot because otherwise it is no good. You can also sauté a crushed clove of garlic in the oil to flavour the broccoli.
Fried Peas
Rosselli p16r Per fare bizelli fritti. (To make fried peas.)
Boil the peas with the skins as they are, and give them one boiling, and take good oil, and fry a little, and then put the said peas to cook, and put in a little verjuice, and a little cooked wine, or else sugar.
Second and Final Kitchen Course
Catalan Chicken
Romoli V.49 p147v Pollastri alla Catelana. (Catalan Chicken.)
When you have cooked, and roasted the chicken, cut apart the wings, and the breast, and the thighs, slice a good quantity of lemons into thin slices, put them with rose water, salt, sugar, and cinnamon, put the chicken in a pot, putting over the lemons, mix together all the things in the pot, leave it to stand until it is stewed, and turn it onto a plate with the lemons, and the juices over.
Cherry Sauce
Scappi VI.200 p608 To prepare visciola-cherry sauce.
Get two pounds of fresh visciola cherries with their stems off and put them into a pot of tinned copper or glazed earthenware. Boil them slowly in a beaker of white wine without stirring them. When they have burst open fully, strain them without pressure but to get only the juice that they will have yielded. For every pound of that juice get a pound of fine sugar and boil everything in a casserole pot, skimming it with a wooden or silver spoon and letting it continue to boil until it will form a globule: do the test as in the directions for the royal sauce, adding in a little salt. It is kept in a glazed earthenware pot and lasts a long time. If you want to put in the odd clove and a little whole cinnamon to boil, that can be done. It is served cold.
Onions with Green Sauce
Scappi III.233 p362 To braise whole onions in Lent.
Get sweet white onions; the bigger they are the better. Parboil them in salted water so they get well cooked. Take them out, let them cool and drain. Prick them a little with the tip of a knife so the water can better get out of them. When they have drained, wash them in a little cold water, flour them, and put them into a shallow tourte pan with enough hot olive oil to more than half cover them. Give them a gentle heat above and below, stirring them occasionally. When they are cooked, serve them dressed with sugar and cinnamon. Alternatively you can dress them with garlic sauce or green sauce….
If it is not a fasting day, add cheese and eggs into the stuffing and cook them in butter.
Green Sauce
Scappi II.272 p271 To prepare green sauce.
Get parsley, spinach tips, sorrel, burnet, rocket and a little mint; chop them up small and grind them in a mortar with thin slices of toast. It is optional whether you put in almonds or hazelnuts, though for the sauce to be greener you should not. When that is ground up, put in pepper and salt, moistening it with vinegar. If it is thoroughly ground up, there is no need to strain it. It can be made in the same way with vine sprouts – that is, grape-vine tendrils.
Broadbeans
Martino p66
Take some fava beans, and sage, and onions, and figs, and some apples, as above, and some good herbs as well, and mix together; and fry in a pan with oil; and after you have finished preparing this fry, remove and top with some good spices.
Second and final Credenza course
Apple Dumplings
Scappi V.116 pp486-487 To prepare an apple tourte.
If you do not want to roast them, slice them and sauté them in butter or else stew them in sugar, wine and rosewater, following the procedure for baking the tourte in an oven or braising it, like the previous ones.
Stuffed Figs
Rosselli p39v Per fare fritelle de fiche piene. (To make fritters of filled figs.)
Take a few almonds, or pine nuts, following the quantity that you would want to make, and grind them well, and so that they are white and clean, and add to them two dried figs, and a few whole raisins with good spices, and so that this mixture is not too thin add a little rose water, and have the figs opened and hollowed as is said below, that is the flowers, and fill them really well with this mixture and fry them in a good oil, and serve them with sugar over.
Wafers
Scappi VI.141 p588 To prepare rolled wafers with breadcrumb and sugar.
Get white breadcrumb, soak it in cold water and put it through a sieve. Make it into a dough with fine flour, rosewater, sugar, plain water, and fresh egg yolks because otherwise you could not make a wafer cornet. Make the batter either thin or thick, depending on the irons you’ll be using, by adding a little malmsey to it. Make the rolled wafer….