Ever wonder what it was like to cook in a castle? Or how medieval folk prepared their food? And what they ate? Wanderlust Tours owner Shawnie Kelley, shares recipes and historical insight from her four years living abroad and working as a medieval architectural historian for English Heritage. Using recipes from a popular historic cookery school in northern England, Shawnie demonstrates updated versions of 500 + year-old dishes while sharing historical highlights, regional food traditions, and images from her reaearch at castles across Great Britain. Journey through time from the 14th to 16th century by learning how to make recipes found on the feast table in each century. Ingredients for the creative and often playful cuisine were almost always grown onsite or sourced locally – not unlike our efforts today. During the cooking demonstrations, Shawnie shares photos of gorgeous great halls, ruinous fireplaces, and foodie images from medieval manuscripts, which helps bring to life the culinary culture of the England’s past.
14th century -- chicken, pork, breadcrumb & saffron paté
14th century -- “salat”- Some variation on this salad (which embraces our greens & edible flowers & loaded salad philosophy)--- Take parsley, sage, garlic, greens, lettuce, leek, spinach, borage, mint, primroses or violets, "porrettes" (green onions, scallions, or young leeks), fennel, and garden cress, rue, rosemary, purslane; Tear everything into small pieces with your hands, and mix them well with oil; lay on vinegar, salt, and serve.
15th c. Chewete – the precurssor to the modern English pie, this small round pie is filled with (our version) creamy chicken and asparagus.
1545- Blancmange (“white eating” or “white food”)- a smooth, silky, white almond milk custard/pudding with a hint of vanilla.
Instructor: Shawnie Kelley of Wanderlust Tours