How to prepare and Elizabethan meal?!
Answers: Hi, I have to prepare an Elizabethan meal for my English class cause we're reading Shakespeare. Give me with some good dishes. Please give me the full step-to-step recipe an a little bit about it.
Elizabethan food is fascinating for its range and breadth. At the time, Britain was slowly forging an empire and her vessels (though the navy was tiny as compared with that of the Spaniards) plied an almost global trade. New fruit, food and spices were reaching London and the great houses were vying with one another to prepare and serve the most lavish meals. In some respects the Elizabethan palate is extremely modern and the only major difference between the Elizabethans and us is their extreme use of sugar (which was becoming a common commodity supplied by the Canaries).
New foodstuffs such as the tomato, potato and the turkey were being introduced from the New World along with members of the capsicum family that included red peppers, cayenne, paprika and chilli. At this time the spice trade was also very important. Indeed, oriental spices constituted one of the most profitable and dynamic element in European trade and this drive for profit through new spices ( as well as the quest for gold and silver) encouraged the explorations of Elizabethan seamen such as Raleigh and Drake. Though Medieval cookery used a number of eastern spices the sheer range and diversity of what was available increased dramatically during Elizabethan times. These spices were still extremely expensive, however, and their use and uptake became a matter of social prestige. The more spices one's kitchens used the greater one's wealth and social status.
These websites are great:
http://www.celtnet.org.uk/recipes/elizab...
http://www.seatofmars.com/elizabethanfoo...
http://www.elizabethan-era.org.uk/elizab...
http://www.teachersfirst.com/lessons/sha...
Elizabethan Chicken Recipe
This recipe makes a creamy sauce that is flavored with nutmeg instead of the traditional mace.
30 min | 10 min prep | SERVES 4
4 boneless skinless chicken breasts
4 shallots, Finely Chopped
1 tablespoon butter
1 tablespoon sunflower oil
2/3 cup chicken stock
1 tablespoon cider vinegar
1 cup seedless grapes, halved
1/2 cup heavy cream
1 teaspoon nutmeg, freshly grated (if you are not using fresh nutmeg you will have to add more and adjust to taste)
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 teaspoon cornstarch, to Thicken (optional)
Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned – Once Shallots are browned return chicken to the pan.
Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
Transfer the chicken to a serving dish.
Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
Pour the sauce over the chicken and serve.
White Bread and Rolls (medieval cookbook)
Difficulty: Expert
Prep Time: 1 hour 25 minutes
Cook Time: 25 minutes
Yield: 2 round loaves and 8 to 10 rolls
9 ? cups minus 1 ? tsp. (2 pounds and 14 ounces) unbleached strong white bread flour
1/3 cup (2 oz) rice flour [or ? cup white corn flour]
1 TBSP salt
2 TBSP plus 1 tsp. (1 oz) fresh yeast
3 3/4 cups warm water
3/4 cup brown ale
4 teaspoons warmed clear honey
Oil, for greasing
Mix the flours and salt in a warm bowl. Blend the yeast to a cream with a little of the water, then mix in the ale, honey, and 2 1/2 cups of the remaining water. Stir the liquid into the flour mixture and mix to a firm dough, adding more water if it does not cohere. On a board or work-top, knead the dough for about 8 minutes. Shape into a ball. Oil the inside of the bowl, add the dough, and cover it loosely with oiled greaseproof paper. Leave in a warm place to double in bulk.
Punch down the dough and cut it in half. Shape 1/2 into 2 equal sized round loaves and the other half into rolls. Make a cross-cut in the top of each loaf. Place on oiled baking sheets, well apart, cover loosely with oiled greaseproof paper and leave to proof in a warm place.
Preheat the oven to 450 degrees F.
Bake the rolls until golden, about 15 to 17 minutes and the loaves for 25 minutes. Remove from the oven and cool slightly before serving.
http://www.foodnetwork.com/food/recipes/...
Spiced Pancakes (serves 4-6)
4.5oz / 140g currants or raisins
6.5oz / 200g fresh white breadcrumbs
1/2 tsp ground cloves
1/2 tsp ground mace
pinch of salt
1.75 oz / 50g sugar
1/2 pint / 300ml heavy or double cream
5 eggs, beaten
2 tsp rosewater
4-6 tbsp butter (for frying)
1. Pour boiling water over the currants/raisins and let them stand until plump (about 15 mins), then drain them. Mix the breadcrumbs in a bowl with the cloves, mace, salt & sugar and stir in the cream. Gradually beat in the eggs and keep beating for 2 mins. Let the batter stand for 15 mins and then stir in the rosewater and drained currants.
2. In a pan or skillet, heat about 2 tbsp of butter and pour in some batter to form 3 inch (7.5cm) pancakes. Cook over medium heat until browned, turn & brown the other side. Continue with the rest of the batter, keeping the cooked pancakes warm. Alternatively, cook all the batter in a large enough pan, just like a cake; cut into wedges to serve.
3. Serve with orange segments and sprinkle fine sugar on top of the pancakes (sugar can be separate for people to sprinkle as they like).
In Elizabethan times, imported seasonings like pepper, cinnamon & cloves featured heavily in their cooking. This was attributed to the exposure to Middle Eastern food experienced by English Crusaders. Sugar was also extensively used, an indication of the inclination towards sweetened dishes even in main courses.