Pork with Pears and Prunes (Make 1 batches, making 16 servings)
2 Tbsp butter
2 Tbsp oil
4 pounds of pork
3 large onions
6 cloves of garlic
½ c flour
4 cans chicken broth concentrate
2/3 c apple cider vinegar
2 bottle beer
3 Tbsp Dijon mustard
2 tsp coriander
2-1/2 total diced dried pears and prunes
In a dutch oven, heat the oil and butter. Brown the pork. Remove with a slotted spoon
Add onions and garlic and cook until tender, stirring occasionally, about 10 min. Add the flour and stir for 1 minute. Mix in the broth, vinegar, beer, mustard, and spice and bring to a boil. Return the pork and any juices to the dutch oven. Stir in the dried fruit. Cover and cook 1-2 hours. If the mixture has not thickened in one hour, remove the lid to thicken.
Season with salt and pepper.
Roast chicken with garlic(make 2 batches)
¼ tsp salt and pepper
10 cloves garlic
1-1/4 c chicken stock
½ c wine
Combine spices. Rub each piece with spices.
Mix garlic, ½ the stock, and the wine. Add to pan.
Roast in a 375 degree oven, basting every 30 minutes. Adding additional stock if needed.
For about 2 hours, or until the meat thermometer reads 185.
Veggie dish (need 30 servings)
Wash and dice the vegetables. Place in pot. Add just enough chicken broth to cover. Add cardamom and coriander. Boil until tender.
Porridge (Make 7 batches, each making 3 servings)
3 cups water
1-1/3 c steel cut oats.
Bring water to a boils and stir in oats. Cook over low heat for 3 minutes, stirring occasionally. Cover and remove from heat. Let stand a few minutes.
Buttermilk pancakes (Make 5 batches, 4 servings (about 3 large pancakes) each)
½ c all purpose flour
½ c whole wheat flour
1 Tbsp sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 beaten egg
1 c buttermilk
2 Tbsp cooking oil
Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In another bowl combine the egg, buttermilk, and oil. Add the egg mixture to the flour mixture all at once. Stir until moistened. Add additional buttermilk if needed.
Ladle onto a hot griddle, and cook until bubbles appear over the surface. Flip and cook 2 min more.
Strawberry or blueberry sauce.
¼ cup water
2 Tbsp sugar
1 Tbsp lemon juice
2 cups blueberries or strawberries
2 tsp cornstarch
1 Tbsp water
In a small saucepan, combine the water, sugar and lemon juice. Bring to a boil and cook, stirring, just until the sugar is dissolved. Stir in the berries and let the mixture simmer for 2 or 3 minutes, until the berries are softened.
In a small bowl, stir together the cornstarch with water. Add this mixture to the blueberries and cook, stirring, until the sauce thickens. Let cool slightly before serving.
Spinach tart (Make 1 with sausage and 1 without)
1 lb pork sausage
2 onions, chopped
1 packages of frozen chopped spinach, with water squeezed out (add one extra for the veggie)
2 cups shredded extra old cheddar
1 can of evaporated skim with plus enough cream to make 2 cups
¾ tsp salt
¼ tsp black pepper
Whole wheat pastry
1-1/3 c all purpose flour
2/3 c whole wheat flour
½ tsp salt
¼ tsp black pepper
1/3 c chilled butter, diced
1/3 c chilled lard, shortening, or butter diced
6 to 8 tbsp cold water
In a food processor, pulse together flours, salt, and pepper, pulse in butter and lard until mixture resembles coarse meal with some bigger chunks. Pulse in just enough water so dough holds together when pressed. Wrap and refrigerate for 30 minutes for up to one day.
Remove sausage from casing. In nonstick skillet over medium-high heat, fry sausages, crumbling and stirring, until no longer pink. Add onions, saute until lightly brown. 15 to 20 minutes. Scrape into bowl; mix in spinach and cheese. In separate bowl, beat together eggs, cream, and spices. Set aside.
On lightly floured surface, roll out the dough into rectangle large enough to line the bottom and sides on a 9X13 pan plus ½" overhang. Fold overhang over edge and crimp. Line with parchment paper or foil and fill with pie weights or beans. Bake in the center of a 400 degree oven for 15 minutes; Remove weights and parchment; bake until crust is firm and dry to the touch, about 5 minutes more. Remove from oven; reduce heat to 375.
Scatter sausage mixture over crust. Pour egg mixture over top. Bake in the bottom 1/3 of oven until egg mixture is set and top is light golden brown; about 45 minutes. Let cool slightly in pan on rack.
Beef, Beer, and Barley stew. (Make one batches)
Brown the beef in a little oil in the dutch oven a little at a time.
Add 12 bottles of beer, 6L of beef stock, 4 lb pot barley, some carrots, turnips, and leeks.
Add the following spices;
thyme, 1 clove garlic (minced), salt and pepper, bay, rosemary
Ploughmans lunch (Per serving) (Need 30 servings)
1 hard boiled egg
1 inch cheese
1 inch summer sausage
1 piece of fruit
Roast pork (Make one batch)
Place pork in dutch oven. Sprinkle with salt, pepper, and cinnamon. Add enough apple juice to cover th bottom.
Cook, adding liquid if needed, until it falls apart.
Peppered apples (Make one batch)
Wash the 30 or so apples. Core and slice them. Add them to the pot. Add about ½ cup water. Cover the apples in honey. Then cover the apples in black pepper. Stir. Cover the apples again in pepper, stir. Cook over medium heat until soft, but not mushy.
Honey mixed nuts (Make 8 batches, each batch serves 4)
1 cup mixed nuts (walnuts, filberts, almonds are all medieval)
1 tbsp honey
½ tsp ground cinnamon
1 tbsp water
1 tsp vegetable oil
¼ cup granulated sugar
½ tsp salt
Preheat oven to 325° F (160°C).
Place nuts on a baking sheet and toast 10 to 15 minutes or until golden.
Combine honey, cinnamon, water and oil in a skillet and bring to boil. Reduce heat to medium and
stir in nuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
Transfer nuts to a bowl. Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to
cool and dry. Store in an airtight container.
Chicken stew (Need 20 cups)
Add carrots and parsnips to stock. Heat throughly. Remove 1 cup of broth and mix it with ½ cup flour. Add back to the pot and heat until thickened.
Scones (Make 2 batches)
1-1/2 c flour
1-1/2 c whole wheat flour
4 tsp baking powder
1 Tbsp sugar
1 tsp salt
¾ c cream of tartar
½ margarine plus ¼ shortening
1-1/4 c buttermilk
In a large bowl stir together the flours, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in the fats until mixture resembles coarse crumbs. Make a well in the flour mixture. Add the buttermilk all at once. Use a fork to stir until moistened.
Turn the dough out onto a lightly floured surface. Kneed the dough by folding and gently pressing for 4 to 6 strokes until the dough just holds together. Pat or lightly roll out the dough until it is ¾ inch thick. Cut the dough until a 2-1/2 inch cutter.
Place the scones 1 inch apart on an ungreased baking sheet. Bake at 450 for 10 to 12 minutes.
Beef Roast (Make one batch)
Place 2 onions and Beef in dutch oven. Sprinkle with salt, pepper, dried mustard, and marjoram. Add enough beef broth to cover the bottom.
Cook until well done. (Meat thermometer reads 175)
Rest for 5 minutes and then carve and serve.
Sausage casserole (Make 2, each serving 8)
1 small onion
1 lb sausage
1 large apple, chopped
½ tsp salt
¼ tsp black pepper
½ tsp ground cardamom
2 Tbsp white wine vinegar
¼ c margarine
2 cup milk
10 slice bread, cubed
Preheat the oven to 375.
Grease a 9X13 baking dish and line with ½ the bread.
Brown the sausage, along with the onion. Remove from heat.
Stir in the apple and spoon this into the baking dish over the bread.
Sprinkle the mixture with seasonings and vinegar.
In a saucepan, melt the butter and then stir in the flour. Add the milk all at once. Stir the milk until bubbly, then spoon this mixture over the sausage and apples.
Top with the other ½ of the bread. Bake uncovered of 20 -30 minutes.