I’ve always had this picture of medieval food from the scene from Sleeping Beauty with the two kings celebrating the upcoming marriage of Philip and Aurora. The table is laden with fresh fruit, lots of roast meats, lots of cheese, and LOTS of wine. Therefore, we start with a heavily laden table of fresh fruits, cold meats and cheese.
Types of Cheeses that would have been available during Medieval Times:
Beaufort; Brie; Camembert; Cheddar; Comté; Cottage; Emmenthal; Farmer’s; Glouscester; Grana, Gorgonzola; Gouda; Gruyére; Maroilles; Mozzarella; Parmesan; Port-Salut; Reblochon; Rewen/Rowen/Ruayn
Roast Meats- Dry Rub Ribs
2 pounds baby back ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil
Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
Definitely not really how they would be prepared in Medieval Times, but it fits with the “roasted” theme and is much more appetizing than being boiled and ground to a pulp….
1-1/4 pound Red-skinned Potatoes, Cut Into 1-inch Pieces
3/4 pounds Rutabaga, Peeled And Cut Into 1-inch Pieces
3/4 pounds Sweet Potato, Peeled And Cut Into 1-inch Pieces
3 Carrots, Peeled And Cut Into 1-inch Pieces
1 pound Beets, Peeled And Cut Into 1-inch Pieces
4 Tablespoons Olive Oil, Divided
3/4 teaspoons Salt, Divided
3/4 teaspoons Ground Pepper, Divided
2 Tablespoons Chopped Fresh Rosemary, Divided
Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.
In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.
Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.
Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–25 minutes.
To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Roll out the sweet pastry on a lightly floured work surface.
Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
Sprinkle a small pinch of ground nutmeg into the middle of each tart.
Bake the tarts in the oven for about 25 minutes – you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.
Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.