I have just invented and cooked this rather left-field recipe and it was well received.
Trout - cleaned, scaled and gutted but with their heads and tails.
Onions sliced in circles and some finely chopped.
Herbs and seasoning.
Make a strong herbal tisane with two teaspoons in half a cup of boiling water. Allow it to brew. I used a rather nice apple and lemon tisane.
Line a large flat oven-proof dish with foil and oil it. Cover the base of the dish with circles of onion and place the trout on top. Place the finely chopped onion inside the fish with seasoning and herbs. Pour the tisane over the fish including the leaves and fruit. Sprinkle herbs and seasoning over the fish. 'Tent' the foil over the trout and place in a pre-warmed oven at 180•C for 30 minutes. Open the tent and drizzle olive oil on the fish and return to the oven for another ten minutes.
Serve with potatoes and vegetables.. Enjoy!
Blanc Mang, from the Forme of Cury, 1390, combined chicken, nuts, rice and spices. It was inspired by the Arabic and Persian inspired foods that were brought back to England by Crusaders. The recipe has obvious parallels with Korma.
Here's the original recipe from 1390 with my modern reinterpretation below.
Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. grynd hem and alay hem up with the same broth. cast the mylk in a pot. waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere it small and do þerto. take white grece sugur and salt and cast þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue it forth.
In modern English:
Take capons and seethe (boil) them, then take them up. Take blanched almonds. Grind them and chop them up with the same broth. Put milk in a pot. Wash rice and add thereto and let it seethe (boil). Then take the flesh of the capon, chop it small and add thereto. Take white grease (lard), sugar and salt and put them in. Let it seethe. Then mix it up and garnish it with any sweetmeat red or white, and with almonds fried in oil. And serve it forth.
Many different mediæval versions of this recipe exist, often incorporating ginger and saffron. Blanc Mang eventually evolved into blancmange, which was a staple of school dinners when I was a child.
Blanc Mang - my modern version
Stir-fry chopped onions and garlic, add chopped chicken breast and nutmeg and cook through. Cover and take off the heat.
Cook rice with chopped ginger, stock and ground almonds. Once all the liquid has been taken up and the rice cooked, combine with the cooked chicken. Top with chopped coriander, fried flaked almonds and crystallised ginger.
Dine like Richard II and enjoy!
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