Feast Menu for Comilona de Sensacion
Feastocrats: Lady Claudia de Bercy and Lady Acacia de Navarre

Ingredients

1 Kg Chicken Drumsticks
2 Onions (chopped)
1-2 tbs Oil (or salted pork fat)
1 Cup Blanched Almonds
2 Cups of Chicken Stock
1 tsp Ground Ginger
Ground Pepper
Salt
½ tsp of Pure Saffron (infused in ¼ cup hot stock)
Juice 1-1 ½ Lemons

• Lightly Fry onion until soft in shallow pan (do not allow to colour)
• Add chicken and seal on all sides without colouring
• Place Almonds and hot stock in a food processor for about 2 minutes
• Using a coarse sieve strain this almond milk over the chicken (should be a consistency of thin cream)
• Add ground ginger and saffron steeped in stock, together with a good grinding of pepper
• Cover and simmer for 30 minutes.
• Remove the lid and increase the heat to boil the sauce down to a thick creamy consistency.
• Add the juice of 1 lemon - more to taste.

Ingredients:

1 Large Chicken about 1.8kg
Chicken Livers
2 Egg Yolks
1 Thick Slice of Stale Bread
3 tbsps Wine Vinegar
1 Cup Chicken Stock
1 tsp Ground Ginger
¼ tsp Ground Cinnamon
¼ tsp Ground Pepper
Good Pinch Saffron Threads
2 tbsp Honey

• Season inside of chicken with salt and roast at 180C for about 1 hour on both sides
• Poach chicken liver and egg yolks in simmering water for about 8 minutes
• Lift egg yolk and liver out with straining spoon and transfer to food processor
• Soak bread in vinegar and add to food processor with stock, spices and honey. Blend until smooth
• Transfer to a large saucepan or casserole and bring to the boil stirring and leave simmering while the chicken is prepared
• Carve chicken in the usual way and add to the sauce, together with any roasting juices.
• Simmer together for 10-15 minutes. Check seasoning and adjust the consistency of the sauce as required.

Ingredients:

500g of rump or topside of veal
1 tspn of fennel seed
salt and ground pepper
3 tbsp finely chopped parsley
1 tbsp finely chopped marjoram
60 g pancetta, chopped
olive oil
Toothpicks

• Have the slices of veal flattened by the butcher
• Cut them into pieces about 10 cm square.
• Combine herbs and pancetta and divide this mixture evenly amount the pieces of meat
• Roll each piece up, not to tightly and secure with a toothpick
• Lightly oil each roll.
• Grill to cook - do not let them dry out.

Ingredients:

700g Small Squid
1-2 tbsp Olive Oil
1 tbsp Slivered Almonds
1-2 tbsp Pine Nuts
1 tbsp Currants
Salt and Ground Pepper
Dash of Wine Vinegar

• Cut squid into thin rings
• Heat a little of the oil in a frying pan or wok and toss almonds and pine nuts over gentle heat
• Remove from pan and set aside.
• Add remaining oil, heat and add squid
• Cook over fairly high heat for 3-4 minutes, tossing squid to cook evenly
• Add almonds, pine nuts and currants
• Season with pepper and salt and add a good dash of wine vinegar
• Toss to mix and serve immediately

Ingredients:

3 small Aubergines (approx 1kg)
1 small onion
Olive Oil
1 tbsp of grated parmesan cheese
1 egg
2 tbsp chopped parsley
1 tspn chopped marjoram
salt and pepper

• Parboil the eggplants for about 10min or until the skin begins to crinkle
• Drain, halve and scoop out most of the flesh leaving 2-3 mm
• Reserve the skins and transfer the flesh to food processor.
• Chop onions finely and fry in oil until soft then add to food processor
• Blend to a smooth paste add herbs season to taste
• Spoon this puree back into the reserved skins place in a shallow heat proof dish,
• Drizzle with olive oil and grill until slightly browned on top

Aubergines in the Moorish style (Mediterranean Cuisine p111)

Ingredients

1 kg Aubergines
75g Pancetta
1 tbsp Coriander Leaves
1 tsp ground Coriander
2 tbsp grated parmesan
Ground pepper
½ Lemon

• Peel and quarter eggplants and steam for 15-20 minutes until tender
• Chop pancetta and cook in frying pan over moderate heat until fat runs but to not crisp
• Roughly chop eggplant and add to pan with pancetta.
• Stir in coriander, grated cheese and pepper
• Add a good squeeze of lemon juice.

Ingredients:

12 Salted Whole Anchovies,
Garlic (chopped)
Parsley (chopped
Course Ground Black Pepper
Olive Oil
Fresh lemon juice and peel

• Wipe off any salt from fish and wash in warm water
• Dry and lay in flat dish.
• Sprinkle with chopped garlic, parsley and ground black pepper
• Cover with a good quality olive oil and fresh lemon juice & a few raspings of peel
• Marinate overnight

Ingredients:

Turnips
Soft Cheese (fontina or tallegio)
Spices (???)
Butter

• Cook turnips until done in very little water
• Cut in slices and place in layers with sliced cheese in a buttered baking dish
• Bake quickly in a hot oven until cheese melts and eat at once.

Ingredients:

1 pound of Mushrooms
1 small onion
Olive oil
1 pinch freshly ground pepper
1 pinch ground ginger
1 pinch grated nutmeg
2 pinches ground coriander seed
salt

• Cut mushrooms into quarters
• Cook in boiling water for 10 minutes (drain trou

Ingredients:

350g shortcrust or puff pastry
2 Eggs beaten
2 tbsps Lemon Juice
Pinch Ground Black Pepper
½ tspn Ground Ginger
450g Chicken Meat in small thin slices
3 Large rashers of streaky bacon (trimmed of fat)

• Divide the pastry into six portions
• Mix the beaten eggs with lemon juice, pepper and ginger
• Dip the slices of chicken meat in the mixture then divide them between the pastry
• Lay a piece of bacon on each pie
• Brush the edge of the pastry with any remaining egg mixture
• Fold the pastry and pinch the edges together
• Prick the pastry in several places
• Bake at 220C for 15 minutes and lower the oven to 190C and cook for another 20-25 minutes

Ingredients:

Fresh Pastry
¾ lb small button mushrooms
1-2 oz Cheese grated (mix some parmesan in)
2 tbsp olive oil
½ tspn salt
¼ tspn ginger
pinch of ground pepper

• Steam mushrooms until soft
• Combine with other ingredients and spoon in open pastry shells
• Cook until done

Ingredients:

2 lbs red or other Onions
Olive Oil
Wine Vinegar
½ tspn Spice Mix
Spice Mix
black pepper
ground cinnamon
ground ginger
saffron threads
ground cloves

• Roast onions for about hour & let cool
• Peel onions and cut them into thin slices
• Put onions in a salad bowl and add mix to taste

Ingredients:

2 lb ground pork
2 tspn ginger
1 tspn salt
1 tspn sugar
2 oz Slivered Almonds

• Mix pork and spices and form into balls
• Insert slivered almonds
• Bake at 350F for about 30 minutes
• Drain on paper towel if necessary

Ingredients:

Sweet Potatoes
Sugar
Rose Water
Juice of 3-4 Oranges

• Boil sweet potatoes in water until slightly soft and then peel
• Make syrup
• For every pound of potatoes mix together the following - a pound of sugar, ¼ pint of water, ¼ pint of rose water (??? I think less), and orange juice.
• Boil the syrup and scum it
• Slice roots and put in the syrup and boil until they be thoroughly soaked in syrup

Ingredients:

12 Slices of Ham
1 tspn of Sugar
Juice of 2 Lemons
1 tbsp on finely chopped parsley
¼ tspn of cinnamon

• Heat or boil ham, Slice
• Sprinkle with spices and juice and serve

Ingredients:

6 Eggs
2 Oranges
1 Lemon
2 tbspns sugar
2 tbspns Olive Oil

• Juice the oranges and lemon
• Beat the eggs, add juice and sugar
• Cook Omelette

Ingredients:

9 Eggs
2 oz cheese (i.e. swiss gruyere), grated
5 fl oz cider vinegar
7 oz Lard
1 sprig fresh marjoram or ½ tspn dried marjoram
6-7 threads saffron

• Hard boil 8 eggs, shell and cut in half
• Remove yolk and put in bowl
• Mash yolks and mix with a whole raw egg
• Add cheese & herbs & spices
• Blend to a smooth paste
• Spoon mixture into eggs
• Brush eggs with molten lard and Grill
• Sprinkle with vinegar

Ingredients:

10 inch uncooked pie pastry + lid
2 tbspn Butter
2 pears, peeled cored and thinly sliced
2 apples (same as pears)
1 cup White Wine
2 tbspns Lemon Juice
2 tbspns Brown Sugar
5 cubebs, finely crushed
pinch cloves
pinch nutmeg
pinch cinnamon
½ cup Raisins
10 prunes, minced
6 dates, minced
6 dried figs, minced
1 ½ pound cod, haddock, salmon - cut into 1 ½ inch chunks and sprinkled with lemon juice.
3 tbspns red current jelly
2 tbspns milk

• Bake pie pastry bottom for 10 minutes then cool
• Melt butter in pan and toss pear and apple slices in it until lightly coated
• Combine wine, lemon juice, brown sugar, spices, and dried fruit and add mixture to pan
• Cover and simmer for about 15 minutes or until fresh fruit is soft but still firm
• Check seasoning and drain off excess liquid
• Paint jelly on pie crust
• Combine fish chunks with fruit and place mixture in crust
• Cover pie with pastry lid and paint lid with milk
• Bake at 375F for 30-40 minutes or until crust is golden

Ingredients:

3 lbs Mussels
3 cups boiling Water
1 large Onion, minced
3 cloves Garlic, minced
2 tbspns butter
3 tbspns finely ground bread crusts
2 tspns or more vinegar
salt to taste
½ tspn saffron
pinch ground pepper
garnish minced fresh parsley

• Plunge mussels into boiling water. Cover and cook over high flame just until shells open (less than a minute)
• Remove cooked mussels with a slotted spoon. Strain broth through fine mesh strainer
• Meanwhile saute onion and garlic in butter until transparent
• Return broth to a pan. Add onions, garlic, bread crusts, vinegar, salt, saffron, stirring until smooth and well blended. Check seasoning
• Remove mussels from shells and add them to the broth
• Cover and simmer for about 15 minutes
• Serve in soup bowls, garnish with parsley.

Ingredients:

1 kg Spinach
2 tbspns Currants
60g Pancetta

• Soak currants for approx 5 minutes in hot water & roughly chop pancetta
• Wash spinach and trim stalks
• Cook spinach without any additional water, turning occasionally for about 2-3 minutes after it begins to steam.
• Drain, cool and squeeze spinach dry
• In an oiled pan fry pancetta until fat runs. Add spinach and currants to pan and toss until heated through and serve.

Ingredients:

2 bulbs Fennel
2 Large Leeks
60g Pancetta
2 tbspns Olice Oil
ground black Pepper

• Remove outside layers both fennel and leek and thinly slice the white parts
• Cut pancetta into matchsticks and cook until fat runs
• Add oil to pan then fennel and leek
• Fry over low heat stirring from time to time for about 15 minutes until vegetables are very tender
• Raise heat to evaporate any excess liquid
• Season with pepper and serve hot

Ingredients:

500g Mushrooms
125g Pancetta
4-6 cloves garlic
Freshly ground pepper
Olive Oil

• Chop pancetta, garlic finely and mix together
• Distribute this mixture evenly in mushroom caps,
• Season with pepper and drizzle lightly with olive oil
• Grill under preheated grill for about 5 minutes or until pancetta has melted into mushrooms and serve hot.

Ingredients:

2 cups thick cream
1/8 tspn Saffron
½ cup Milk
3 eggs plus 2 extra yolks
½ cup Honey
Pastry Shell

• Heat the cream, saffron and milk together until cooked
• Beat eggs and yolks with honey in a bowl
• Slowly add the hot liquid beating constantly with a wire whisk
• Pour into cooled shell and bake at 350F for 25-30 minutes until set.

Ingredients:

½ cup Sugar
2 egg yolks
2 egg whites
½ cup Flour
4 tbspns butter, melted and cooled to warm
1 ½ tspn rose water
¾ cup ground almonds
1-2 tspn of either anise or coriander seeds

• Whip sugar and egg whites until mixture is the consistency of heavy cream
• Add egg yolk, flour, butter, and rose water. Blend thoroughly
• Stir in almonds
• Drop batter onto well greased cookie sheet and leave at least 1 ½ inches between jumbals
• Sprinkle tops with anise or coriander seeds
• Bake at 400F for about 12 minutes or until Jumbals are golden brown

Ingredients:

5 oz dates
2 oz pine nuts
2 tbsp honey
sea salt

• Boil honey, allow to cool and skim
• Stone the dates and stuff with pine nuts
• Salt lightly and fry in the honey for 2-3 minutes
• Drain and serve

Ingredients:

Sugar
Oranges - same weight as sugar

• Take oranges and chop into pieces, or briefly whiz in a food processor
• Crush the liquid out of the oranges, so you only have the meat
• Warm the sugar with a little water or surplus orange juice
• Boil the sugar until it reaches the soft ball stage (ie, until the sugar forms a soft ball when dropped in cold water)
• Take the sugar of the heat, and beat hard until it crystallises.
• Place back on the heat
• Warm the orange meat, and drop into the sugar, stir well but do not let boil
• When the sugar is almost cold, pour it into a deep plate, and allow to dry. (Place in oven with the door open and on the lowest heat.)

Ingredients:

200g fine white sugar
2 tablespoons of clear honey
125ml water
pine nut kernels to taste
soft white breadcrumbs
1 tspn ground ginger

• Put the honey, sugar and water in a deep pan and cook over low heat
• Simmer until it reaches the hard ball stage
• Turn into a chilled bowl and beat hard for three-four minutes
• Beat in remaining ingredients
• Turn into a shallow pan , allow to harden and cut into pieces

Ingredients:

Figs
Dates
Current
Raisins
Pine nuts
Cloves
Maces
Cinnamon
Saffron
Ginger
Shortcrust pastry

• Take figs, dates, currents and raisins
• Soak overnight in red wine, with sugar, cinnamon, saffron, ginger, cloves and maces
• Turn into a pot, and simmer
• Strain wine
• Place fruit on squares of pastry (four squares per sheet), fold into triangles and seal pastry
• Brush triangles with milk/egg
• Bake in a hot oven until pastry browns