The King’s Recipes
"St. David’s Soup"
5 pounds potatoes, peeled 1 cup white wine
And chopped Salt and ground white
1/2 pound butter pepper to taste
1 leek, white only, washed 1 pint whipping cream
and chopped 2 tablespoons chopped
1 pound onions, chopped parsley
1 tablespoon chopped 2 tablespoons chopped garlic chives
Boil potatoes in water. While boiling, in a medium skillet, melt butter. Add leek, onions and garlic; sauté until translucent. When they are translucent, deglaze pan with white wine and add to boiling potatoes. When potatoes are cooked, strain and reserve excess liquid. Carefully run potatoes and vegetables mix through food processor. Gradually add reserve potato broth to puree; bring to soup consistency. Season with salt and white pepper; add cream and stir well. Garnish with parsley and chives.
"The King’s Roasted Potatoes"
5 pounds small red 1 sprig fresh rosemary, potatoes chopped 1 cup olive oil 1 tablespoon Spaniards Spice Mix (recipe follows)
Preheat oven to 350 degrees. Wash and dry potatoes; cut in half or quarters. Place in a roasting pan so that they are touching each other but not stacked. Coat potatoes with olive oil; sprinkle with spice mix. Sprinkle with fresh rosemary.
Place in oven; shake pan every 10 minutes so potatoes roast evenly. Potatoes are ready when they fall from a fork. Makes 8 to 10 servings
"Spaniards Spice Mix"
3 tablespoons smoked 1 tablespoon ground black Spanish paprika pepper 1 tablespoon Spanish or 3 tablespoons ground Hungarian paprika oregano leaves 1 tablespoon cumin 6 tablespoons salt 1 tablespoon chili powder
In a small bowl, combine smoked paprika, paprika, cumin, chili powder, black pepper, oregano and salt. Use as a seasoning. Note: Smoked Spanish paprika is available at Spec’s Warehouse downtown.
"Scotch Eggs"
From the Highlands at Pertshire
5 eggs 3 to 4 tablespoons 1/3 cup all purpose flour breadcrumbs 1/2 teaspoon salt Vegetable oil for deep Freshly ground black frying Pepper to taste pound ground pork
sausage
Boil four of the eggs 12 minutes, until hard. Shell and cool in cold water. In a small boil, combine flour (less 2 tablespoons) with salt and pepper; sprinkle on a cutting board. Divide sausage into four parts; flatten on floured board into round cakes large enough to cover eggs. Roll eggs in reserved flour; wrap sausage cakes around each egg to completely encase them. Flatten ends so that eggs will stand upright. Lightly whisk remaining egg. Put breadcrumbs on a piece of foil. Brush coated eggs with the whisked egg and then roll them in the bread crumbs to cover. Heat oil until hot. Carefully lower Scotch eggs into oil; cook about 5 minutes. Remove and drain on paper towels. Serve hot or cold. Makes 4 Scotch eggs.
"Empanada Lady’s Beef Empanadas"
2 pounds ground sirloin or 1/2 pound peeled, cubed and round cooked potatoes 1/2 cup diced onion 1/2 cup cooked peas ( or 1 tablespoon paprika frozen peas, thawed) 1 tablespoon ground black 1/2 cup raisins pepper 1/2 cup black olives, 1 tablespoons ground cumin chopped 1 tablespoon garlic powder 4 cups self-rising flour 4 teaspoons salt, divided 1 teaspoon baking powder 1/2 cup plus 4 teaspoons 1/2 cup shortening granulated sugar,divided 1 1/4 cups lukewarm water
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. In a large skillet, brown beef and onion, stirring constantly. Add paprika, black pepper, cumin, garlic, 3 tablespoons salt and sugar. Mix in potatoes, peas, raisins and olives. In a medium bowl, lightly stir together flour, baking powder, remaining 4 teaspoons sugar and 1 teaspoon salt. Cut in shortening until mixture resembles course crumbs. Add water a little at a time, mixing. Shape dough into large ball. Divide into equal pieces, carefully shaping into large or small balls, as desired. Roll each ball into a circle. Place about 2 tablespoons meat filling on each pastry circle, working it to about 1/2- inch of edge. Moisten dough slightly with water, fold in half to form a crescent and press edges together with tines of a fork. Place empanadas on a greased baking sheet; bake until golden brown, about 10 minutes. Makes 15 large or 30 small empanadas.
"The King’s Salt-Crusted Prime Rib"
4 pounds beef prime ribeye
1/4 cup chopped garlic
1/2 cup kosher salt
4 tablespoons fresh or dried rosemary
1 tablespoon black pepper
1 ounce extra-virgin olive oil
Dry the roast completely with paper towels. Combine salt crust ingredients. Rub a few tablespoons of this mixture onto the surface of the roast. Place roast on a wire rack in a 2 inch deep roasting pan. Cover roast with remaining crust mixture on top and sides of the piece, try to spread evenly and leave the bottom bare of the crust. Roast in oven at 450 degrees for 30 minutes. The garlic should brown a bit. Reduce oven temperature to 300 F. Roast until meat reaches an internal temperature of 125 F. About 1 1/2 hours on a 4-5 pound roast (about half a prime rib). Larger roasts (8-12 lbs.) take about an hour more. Allow to rest 30 minutes before serving.
"Banana Empanadas"
Ligia Giles’ empanadas have been among the most popular food offerings at the Texas Renaissance Festival year after year.
4 cups all-purpose flour Lukewarm water
4 teaspoons baking powder 1 teaspoon ground
1 cup granulated sugar, cinnamon
divided 8 ripe bananas, sliced
2 teaspoons salt 1/2 cup powdered sugar
1/2 cup solid all-vegetable Peanut or vegetable oil
shortening
In medium bowl, lightly stir together flour, baking powder, 1/4 cup granulated sugar and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles course crumbs. Mix in 1 1/4 cups lukewarm water, a little at a time. Shape dough into a large ball; divide into equal pieces (15 large or 30 small) and carefully shape into balls. Roll each ball into a thin circle.
In a clean medium bowl, mix remaining 3/4 cup granulated sugar and cinnamon. Add bananas and toss to coat. Place 1 tablespoon filling mixture (for small empanadas) or 2 tablespoons filling (for large) in center of each circle to within 1/4 inch of the edge. Moisten the edge with water. Fold empanada in half to form a crescent; press edges together with a fork. Deep-fry in 350-degree oil until golden brown. Drain on paper towels, and then sift powdered sugar on top. Serve hot. Makes 15 large or 30 small empanadas.
"Brie Tart"
From The Seven Centuries Cookbook.
Take a crust inch deep in a trap; take yolks of eggs raw and cheese ruayn and meddle it and the yolks together and do thereto powder, ginger, sugar, saffron, and salt, do it in a trap, bake it well and serve it forth. (The Forme of Cury, 1378)
3/4 pound prepared flaky 1/2 teaspoon ground ginger
Pastry 1 teaspoon granulated
2 1/2 cups cream sugar
1 teaspoon saffron Salt and ground black
1/4 pound (1 cup) Brie pepper to taste
cheese, without rind 3 eggs plus 2 extra yolks
Line a 10-inch quiche dish with pastry; bake at 400 degrees for 10 minutes. Remove from oven; set aside to cool. Mix cream, saffron and cheese in a casserole with glass lid. Heat mixture in casserole at 200 degrees 20 to 30 minutes, until cheese has melted somewhat and saffron has dissolved and colored the cream. Transfer the mixture to a blender; blend just long enough to amalgamate. Add ginger, sugar, salt and pepper, tasting carefully after each addition.
In a separate bowl beat eggs with a fork or rotary beater. Pour contents of blender into eggs, still whipping. Pour resulting mixture in quiche shell. Bake at 350 degrees 30 minutes or until set and puffy. Makes 5 to 6 servings.
"Oyster Broth (Oystrys in Bruette)"
From The Seven Centuries Cookbook. This soup has a curious, rather oriental flavor and adapts well to mussels, which possibly make an even better soup. Choose small oysters, which have a more suitable texture.
Take and schene Oystrys, and kepe the water that cometh of hem, can strayne it, an put it in a potte, & ale ther-to, an a lytil brede ther-to; put Gyngere, Canel, Pouder of pepir ther-to, Safroun an Salt; an whan it is y-now al-moste, putte on thin Oystrys: loke that they ben wyl y-wasshe for the schullys: & than serue forth. (Two Fifteenth-century Cookery Books)
2 pints (5 cups) oysters 1/4 teaspoon ground black
1 cup ale pepper
1/4 cup bread crumbs 1/2 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon ground
cinnamon
Scrub oysters thoroughly and wash in cold water. Place in frying pan over high heat until shells open. Remove from pan. Discard shells; reserve oysters and liquid. Strain liquid through muslin or cheesecloth and combine with ale in saucepan. Bring to a boil. Stir in crumbs, ginger, cinnamon, pepper and salt; simmer 15 minutes. Add oysters and cook until they curl. Taste, and add salt and pepper if needed. Makes 4 servings.
"Apple Fritters"
From The Seven Centuries Cookbook (McGraw Hill, 1973, out of print) By Maxime McKendry. She provides both old and updated versions of the recipe.
For to make fritters: Nym flour and eyerin and grind pepper and saffron and make thereto a batter & pare apples and cut them to broad pieces and cast them therein and fry them in the batter with fresh grease and serve it forth. (Ancient Cookery, 1382)
3/4 cup flour 1/8 teaspoon saffron
4 eggs, beaten 2 to 3 apples
Pinch of ground black Powdered sugar
pepper
Sift flour and mix with beaten eggs to make a smooth batter. Add pepper and saffron. Peel, core and slice apples. Put them into batter and leave 1 hour at room temperature. This will allow saffron to color and flavor batter. Drop by large spoonfuls into deep fat heated to 375 degrees; fry 3 to 4 minutes. Fritters will rise to surface when cooked and should be golden brown. Drain, sprinkle with sugar and serve hot. Makes 2 to 3 servings.
"Slainte’s Steak and Guinness Pie"
Versions of meat pie have been served in the British Isles for centuries. This modern rendition, Steak and Guinness Pie as served in Houston at Slainte Irish Pub, was created for Slainte by Chef Neil Doherty.
The pub, at 509 Main, also serves classic Isle food such as shepherd’s pie and Irish lamb stew, which comes in a freshly baked loaf of bread. In medieval times, meats and stews were heaped into scooped-out loaves of bread called trenchers. The royalty ate the meat and left the bread for the peasantry.
2 1/2 pounds flank steak, 1 1/2 cups Guinness stout
trimmed and cut into 1/4 1/4 pint beef stock
inch cubes 1 teaspoon brown sugar
All-purpose flour for pinch or 2 of ground
Dredging cloves
Salt and ground black Dried thyme, bay leaf
Pepper and fresh chopped
1/4 pound diced onion parsley to taste
1/2 cup each, diced: carrot 1 package puff pastry
and celery (available in grocery
2 to 3 garlic cloves freezer case)
Dust cubed steak in flour, then season with salt and pepper. Sauté in large saucepan (can add a little oil or water to keep from sticking if desired) and brown on all sides. Remove from pan.
Sauté onion, carrot and celery in beef drippings in saucepan about 7 minutes. Add garlic and sauté just until tender. Deglaze the pan with Guinness and beef stock. Bring to a simmer and adjust seasoning to taste. Add brown sugar, cloves, thyme, bay leaf and parsley; continue simmering about 10 minutes.
Return beef to pan and simmer another 15 minutes or until beef is tender. Remove from heat.
Remove bay leaf. When ready to serve, ladle mixture into 6 (12-ounce) oven proof bowls. Cover bowls with puff pastry cut to slightly overlap over tops of bowls. Pastry circles should slightly overlap tops; moisten edges of pastry with water so the edges will adhere to rim of bowl.
Preheat oven to 450 degrees; place bowls in oven 8 minutes. If tops need browning, run under broiler an additional 15 seconds or until golden brown. (Watch closely). Makes 6 servings.
"Apple Dumplings"
From The Joy of Cooking (Scribner, $30) by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. This dessert is made with whole apples filled with brown sugar and cinnamon, which are then wrapped and baked in biscuit or pie dough.
Look for small apples (about 4 ounces each) for a nice serving size, but you can make them with larger apple halves. Both biscuit and pie dough are delicious; biscuit dough holds its shape well, while pie dough is rich and luxurious. The apples are cooked in flavored syrup and basted for the last 15 to 20 minutes of baking, so that they emerge glistening from the oven.
For added convience, assemble, wrap and chill the apples several hours before baking. You may substitute jam or preserves for the brown sugar filling.
Prepare your favorite dough recipe. Refrigerate dough at least 30 minutes. Preheat oven to 425 degrees. Generously butter a baking dish with sides large enough to fit dumplings with 1 to 2 inches between each one, such as an 11-by-7-inch rectangular dish or a 12-inch oval gratin dish.
Peel and core:
6 small flavorful apples (4ounces each)
Or 3 large apples (8 ounces each)
If using large apples, halve them lengthwise.
Mix with a fork until blended:
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Add:
4 tablespoons (1/2 stick) unsalted butter, softened
Mix well. Fill hollowed apples with brown sugar mixture. Pat any remaining mixture on top of fruit. If using apple halves, fill hollow with mixture and save any remaining mixture for later. On a lightly floured surface, roll dough into an 18 by 12 inch rectangle, about 1/8 inch thick. Cut into 6 (6 inch) squares, and then roll each a square a little larger into a 7 inch square. Lightly brush with:
1 egg, lightly beaten
Place an apple in the middle of each square. If using apple halves. Place cored side down and spread with remaining sugar mixture over rounded tops of apples. For each square, bring 4 corners of dough up around apple; pinch corners and edges of dough together. Prick top of each pastry several times with a fork and place in baking dish. Bake 10 minutes.
While dumplings bake, make a syrup. Whisk together in a saucepan:
1 cup water
1/2 cup packed light brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
Add:
1 small lemon, thinly sliced and seeded
Bring to a boil and boil 5 minutes. Pour boiling syrup over dumplings when they begin to color, 10 to 15 minutes into cooking time. Reduce oven temperature to 350 degrees. Bake until apples are tender when pierced with a small knife or toothpick, 30 to 35 minutes more, depending on size and type of apples. Baste apples with syrup every 10 minutes or so to form a glaze and flavor the crust. Let cool slightly.
