Project days (6th and 7th November 2008)
MEDIEVAL FEAST
MEDIEVAL FEAST IN 2008
MENU
COLD APPETIZER
Bread with Horseradish Spread
WARM APPETIZER
Millet Gruel with Apples
SOUP
Chestnut Soup
MAIN COURSE
Cooked Smoked Pork Shank
Sauerkraut with Minced Lard
Sage “krapci”
DESSERT
“Šarkelj”
DRINK
Apple Compote
RECIPES
BREAD WITH HORSERADISH SPREAD
BREAD
1kg flour
4dag yeast
salt
water
sugar
Pour the lukewarm water into a bowl. Sprinkle yeast on top and set aside for 5 minutes. In a large bowl mix 4 cups of flour, sugar and salt. Mix with a wooden spoon, till combined. Mix yeast mixture to the dry ingredients. Beat together till smooth. Add remaining flour 1/2 cup at a time. Pour dough onto a lightly floured surface and knead for 8-10 minutes. The dough will become smooth and elastic. Place dough into a greased bowl turning the dough to cover all sides. Cover with a damp cloth or plastic wrap till double. Place dough onto a floured surface and punch down. Place on a greased cookie sheet. Cover again till double. Bake in a pre-heated oven at 350 F for 50 minutes.
HORSERADISH SPREAD
1/2kg cottage cheese
1dl sour cream
1 teaspoon mustard
3 teaspoons oil
3 teaspoons horseradish
1teaspoon lemon juice
salt, pepper
Mix all the ingredients thoroughly and put the spread in the fridge for an hour.
MILLET GRUEL WITH APPLES
300g millet gruel
3 eggs
5 apples
milk
2dl cream
sugar, cinnamon, butter, lemon juice, salt
First cook the gruel. Beat the whites of eggs with a little bit of salt and sugar into firm snow. Mix the yolks with a few spoons of sugar in the cold gruel. Add 1dl of cream and one sliced apple. Finally add the snow and stir gently.
Peel the apples and grate them. Add lemon juice and cinnamon. Put one layer of gruel, then apples and cover with another layer of gruel.
Pour the cream on the top. Bake for approximately half an hour (180°C).
CHESTNUT SOUP
250g butter
750g chestnut
1/2dl water
2dl sweet cream
200g mushrooms (boletus)
bread without the crust
spices
Cook, peel and mash the chestnut. Heat the butter in a pan and fry the mashed chestnut. Pour water in the pan and cook for 15 minutes, then add the cream and spices you like.
Cut the mushrooms into thin slices and cook them for a while in salt water. Add the mushrooms in the soup and cook for 10 minutes on light fire.
Serve with fried bread cut into small pieces.
COOKED SMOKED PORK SHANK
Smoked pork shank
Salt
Pepper
Water
Cook the pork shank in salt water. Let the water boil slightly. The pork shank is cooked when you can stick a knife right to the bone and the meat is soft. Cut it while serving.
SAUERKRAUT WITH MINCED LARD
1kg sauerkraut
bay leaves
water
salt
10dag minced lard
Cover the sauerkraut with water and add salt, bay leaves and cook for an hour. When it is cooked, add minced lard. If you want you can thicken it with some flour at the end.
“KRAPCI” WITH SAGE
DOUGH
30g flour
1 egg
salt
lukewarm water
FILLING
2 eggs
8dag butter
1dl cream
10g crumbs
a bunch of sage
Make dough from the ingredients. Knead the dough thoroughly and let it rest for half an hour.
Mix the butter with yolks and add the cream and the snow of the whites.
Roll out the dough, cut the edges and spread it with the filling. Strew crumbs and chopped sage over the filling. Roll the dough and cut it with a wooden knife into 3cm long pieces. Put them in boiling water for 10 minutes. Boil slowly.
“ŠARKELJ”
12dag raw butter
12dag sugar
2 yolks
1 egg
50dag flour
teaspoon salt
3dl warm milk
2dag yeast dissolved in 3 spoons of milk
fist of raisins
fat for mould
egg for coating
Stir the butter with sugar, yolks and an egg. Then add flour, salt, milk and yeast. Mix it thoroughly and beat the mixture for a while. Add raisins. Put the dough in a special mould for this cake (with a pipe in the middle) and leave it to rise. Spread the egg on the top and bake it for an hour (200°C).
APPLE COMPOTE
6-10 apples
sugar
cinnamon
wine
Peel the apples and combine all ingredients in a large pot filled with water. Cover and cook at an active simmer until the apples are soft and sauce-like. Serve warm or cold.
Written and translated by the students from 1.č, 2.č, 4.č and 5.fd1, with a little help of Sabina Smolej, English teacher