This evening, between 6.00 and 7.00 pm, make sure you are following @HistoryNeedsYou's official Twittercast for Oliver Stone and Peter Kuznik's Q&A on their new book and tv series, Untold History (tagged #untoldhistory). "The Untold History of the United States" re-examines America’s financial, diplomatic and military influence on the long twentieth century to produce a polemical account of the rise and fall of the American Empire..." Oliver Stone has an illustrious and controversial career as a film maker and television producer/director. Oliver Stone has been credited with writing and or directing over 20 full-length feature films, earning him a well-respected place in cinematic history for some of the most influential and iconic films of the last two decades. Join us this evening and expect the unexpected from the man who says on his own website: Either you're born crazy or you're born boring.
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In our two latest radio shows for EGH Media, Matthew discussed Richard III (including his own meeting with the king) and other monarchs or heads of state whose remains have no known resting place, including Alfred the Great. If you missed either show, you can listen to them below. Don't forget to tune in on April 23 for our special St George's Day show. Listen to internet radio with EGH Media on Blog Talk Radio Listen to internet radio with EGH Media on Blog Talk Radio Last month, Matthew attended the press conference we all wanted to be at ... where the answer to the question 'is it Richard?' was revealed. Not only that, but he found himself face to face with the man himself. Matthew related his unforgettable experience to the Birmingham Post. I went upstairs and there was the skeleton laid out. It was an extraordinary experience. You can find out more about Richard III, and other missing monarchs, in Matthew's next radio show for EGH Media, to be broadcast live next Tuesday 19 March from 8.00pm. Put your questions to Matthew via @HistoryNeedsYou at Twitter.
Cullen skink is a hearty Scottish fish soup or stew from a wee place called Cullen in NE Scotland.
There are loads of variants on this traditional dish so here is the version that I am cooking today. Ingredients Smoked haddock Milk Cream Potatoes Shallots Herbs and seasoning Pour the milk into a pan and bring it to a simmer. Add the smoked haddock and seasoning. I leave the skin on so that it stays together. Poach for a few minutes then remove the fish and place to one side. Add cubed potatoes and chopped shallots to the milk and poach until they are soft. Add cream and herbs. Place fish on top and warm through again. Serve with oat bread and some veg. I have served it with string beans today. Enjoy! This gingerbread recipe is from A Daily Exercise for Ladies and Gentlewomen, 1617.
'To make red Ginger-bread, commonly called Leach-lumbar.' 'Grate and dry two stale Manchets, either by the fire, or in an Ouen, sift them through a Sieve, and put to it Cinamon, Ginger, Sugar, Liquorice, Anis-seed: when you haue mingled all this together, boile a pint of red wine, and stirre it, that it be as thick as a Hastie-pudding; then take it out, and coole it, and mould it with Cinamon, Ginger, Liquorice, and Anise-seede, and rowle it thinne, and print it with your mould, and dry it in a warme Ouen.' In simple terms, add grated and sieved white breadcrumbs to mulled wine, or alcohol-free equivalent. Blend it to a thick paste, like a biscuit mixture. Either roll out and cut into shapes or use a gingerbread mold to create shapes. Dry them in front of the fire or in a cool oven. They should be dried, not baked. When dried they can be decorated with edible gold to make culinary bling! This recipe for 'The Best Pancake' is from
The English Husewife by Gervase Markham, published in 1615. ''To make the best pancake, take two or three eggs, and break them into a dish, and beat them well; then add a pretty quantity of fair running water, and beat all well together; then put in cloves, mace, cinnamon, and nutmeg, and season it with salt; which done, make it as thick as you think good with fine wheat flour; then fry the cakes as thin as may be with sweet butter, or sweet seam, and make them brown, and so serve them up with sugar strewed upon them. There be some which mix pancakes with new milk or cream, but that makes them tough, cloying, and not crisp, pleasant and savoury as running water.'' Ingredients 2-3 eggs Plain wheat flour - about 8oz Water - about a pint (or replace some or all of it with milk and/or cream) Salt Ground spices: mace, cinnamon, cloves nutmeg Mix the dry ingredients together, mix in the egg then gradually add the liquid. Beat well and let it stand for a while. Fry in a good heavy frying pan using a little butter or suet. Serve with sugar or with fruits preserved in brandy. Enjoy, because the Lentern fast begins tomorrow! Having plumed and cleaned your chickens, cut them in half, truss them and pound them with the flat of a big knife: then put them in a pot with good butter and melted lard, some slices of lemon, elephant garlic and all sorts of fines herbes, except thyme and laurel; cook and simmer all this slowly over a low fire with a little good bouillon, then put in a glass of Champagne, or of good white wine: when they are almost cooked, take them out of the pot, bread them well and grill them, and serve them as is or with a Remoulade. Massialot’s Cuisinier Royal et Bourgeois (1705)
For the sauce: Chop two or three shallots up very fine, a little chervil and some tarragon; put all this in the bottom of an earthen vessel with mustard, a trickle of vinegar, salt and pepper, depending on how much you need; sprinkle your suace lightly with oil, and stir it constantly; if you see that it thickens too much, put in a little vinegar; taste to see if it is properly salted; if it is too salty, put in a little more mustard and oil. Following Matthew's recent radio show about The History of Christmas for EGH Media, he has created a Pinterest board with some of the images he tweeted during the live show. Follow this link to visit the board - it tells the story of how Santa Claus became red. The History of Christmas radio show can be listened to using the audio player below. Listen to internet radio with EGH Media on Blog Talk Radio Tart de brymlent - a fish and fruit pie Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked. Take hem vp and cast hem in a pot wiþ wyne and sugur. Take calwer samoun ysode, oþer codlyng oþer haddok, & bray hem smal, & do þerto white powdours & hoole spices & salt, & seeþ it. And whanne it is sode ynowgh, take it vp and do it in a vessel, and lat it kele. Make a ciffyn an ynche depe & do þe fars þerin. Plaunt it above with prunes damysyns: take þe stones out; and wiþ dates quartered and piked clene. And couere the coffyn, and bake it wel, and serue it forth. Ingredients
Chopped figs Raisins Apples pears, peeled, cored, & chopped White wine Sugar Cooked Salmon, Cod, or Haddock meat, minced or shredded White Pepper Cinnamon Sticks, Black Peppercorns, Cloves, Ginger, Nutmeg. - wrapped up in a little bag Salt Raised pastry pie-case Pitted Prunes Dates, quartered Prunes Place the figs, raisins, apples, & pears in a large pot; cover with wine and add sugar to taste - it should be just slightly sweet, but not overly so. Add fish, spices, & salt to taste. Bring to a boil, then reduce heat to a simmer. Allow the mixture to cook until it has reduced and thickened. Remove the spices in cheesecloth. Remove the pot from the heat and let cool. Place the filling in the pie shell and arrange the prunes and dates on top. Cover with the pastry lid. Bake until pastry is a golden brown. Serve with bread and wine. ALITER IN STRUTHIONE ELIXO - original Roman recipe for cooking ostrich, by Marcus Gaius Apicius.
450g ostrich 4 tblsp honey 2 tblsp rd wine vinegar 3-4 tblsp olive oil 4 stalks thyme 2 stalks savory handful of lovage or celery 2 tsp wholegrain mustard beef stock Brown the ostrich in the oil; add spices and cook for a few minutes. Add liquid stock, vinegar, honey, mustard and finely-chopped herbs. Cook gently until ostrich is tender, adding more liquid if necessary. Ostrich qualifies as fast food - ita vero! |
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