IN MEDIEVAL TIMES MENU ZIP
Wash and peel the celery, cut into 5 cm long thin sticks, keep them in a zip lock bag in the fridge until needed. Roast the walnuts in a preheated oven at 180 C for 6 minutes cool completely Slowly add the two oils while slowly whisking the mayonnaise to form an emulsion, If the mayonnaise becomes thick half way through add the water and continue adding the oil while whisking. Have all the serving ware close at hand and ready to useįor the dressing, cream the egg yolk, mustard, cheese, lemon juice and salt and pepper until smooth
Prepare the dressing for the Salat a day in advanceĮnsure the table is all set at least a day in advance Order the crown roast a month in advance and ask your butcher to age the meat Some of these ingredients will not be available at your local supermarket, specifically edible flowers and micro herbs, find suppliers well in advance I also asked different guests to assist with plating the various courses and this was invaluable help.
While the recipes were not difficult it did require a good plan to ensure the meals hit the table on time. The menu also took into account what can be achieved in a normal domestic kitchen and served while entertaining guests, recipes are for 8 guests. For this Medieval Dinner Party we did a lot of research on medieval banquets and the meals consumed by the wealthy in the middle ages, we then applied a modern overlay to transform some potentially unpalatable options to modern times.
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