Posted 31 August 2013 by Debbie
Tagged As: Cardamom, Coriander seeds, Cumin, Fennel seeds, Fusion, Indian, Italian, John Torrode, Masterchef, Meatballs, Pasta, Spicy | Categories: Dinner, Recipes | Leave a Comment
I’ve been loving the new series of Celebrity Masterchef, and in one episode recently, John Torrode made these Indian spiced meatballs with pasta for the palate test. The contestants had to work out what the ingredients were, and then recreate the dish. I thought it looked pretty tasty, and luckily, the recipe (“Pappardelle with curried meatballs”) was on the BBC Food website.
I really enjoyed this dish. The combination of spices is absolutely delicious, but not too hot. I must admit, I found the lime pickle a little unusual, not having tasted it before, but it definitely added something. I decided not to make my own pasta and I couldn’t get hold of pappardelle, so I used tagliatelle, and I used turkey mince in place of the chicken. If you don’t have a small food processor capable of grinding the spices, you could obviously use ground spices, although I guess they wouldn’t be quite so flavoursome.
Continue reading “Indian Spiced Meatballs with Pasta”…
Posted 9 January 2011 by Debbie
Tagged As: Bread, Caraway seeds, Coriander seeds, English, Loaf, Mayne bread, Medieval, Rose water | Categories: Baking, Recipes | 1 Comment
This is probably the most unusual loaf of bread I’ve ever made. This recipe for Medieval York Mayne bread comes from Marguerite Patten’s 500 Recipes for Bread and Scones, an incredibly battered book that used to belong to my grandmother. The book is full of her comments and modifications next to recipes, with some obscured by cut-outs of what are presumably better versions she found elsewhere. There are no marks next to this recipe, so I don’t know if she ever made mayne bread.
As Marguerite explains, this recipe comes from the 16th century and there are indeed many mentions on the Internet of mayne bread from the middle ages. The term apparently derives from the French pain de mayne (“pain” being bread, “main” being hand) and was sometimes known as paynmayn. Mayne bread was considered the “bread of nobles”, made from wheat flour, as opposed to bread eaten by ordinary Medieval folk made from cheaper grains like rye.
Continue reading “Medieval Recipe: York Mayne Bread”…