A Medieval Murder

Salmon Cakes

400g (14oz) salmon
1 large egg, beaten
1 tablespoon onion, minced/chopped
40g (1½oz) oatmeal
40g (1½oz) breadcrumbs
2-3 tablespoons vegetable oil

1. Gently cook the salmon in a pan, it should still be firm but cooked through
2. Allow to cool a little(so the egg doesn't cook)
3. Chop up the onion
4. Beat the egg
5. Put the salmon in a dish and break it into small flakes with a fork
6. Add the onion and egg. Add the oatmeal and breadcrumbs, mixing with your hands. You have added enough when you can make firm patties
7. Make the mixture into patties about 2 inches or 5cm across
8. Heat a little oil in a frying pan
9. Add the patties and brown gently on both sides - keep the heat quite low or they will scorch. Take care when turning as they can break up easily
10. Remove and drain on kitchen paper while you cook the next batch
11. Once all the patties are cooked, serve them with watercress or seasonal vegetables

Soft Cheese Spread

225g (8oz) plain cottage cheese
225g (8oz) cream cheese (softened)
1 tablespoon white wine vinegar
1 teaspoon rose water
½ teaspoon salt
¼ teaspoon ground black pepper

1. In a medium sized bowl, cream the two cheeses until smooth (you could use a food processor, but it doesn't take very long to do this by hand)
2. Add the remaining ingredients and mix well
3. Spoon into a container with a lid and seal or cover with cling film
4. Chill for at least one hour before serving

Flatbread

Measurements are given in cups. One cup=1 ½ dl or about 90 g flour.
7 Cups of gruttet flour or thick wheat flour.
3 cups of liquid. Use whey or butter milk
1 Egg
A dash of salt (if desired)

1. Flour, liquid, egg and salt must be kneaded long and thoroughly. If needed add more flour or liquid so the dough is just right.
2. The dough should be shaped into small balls and then pressed flat and thin.
3. The bread is should be baked over a glowing fire on shards of pottery pans, about 2-3 minutes on each side. (Or on a griddle, or backing sheet in a medium to hot oven).
4. The bread should be light brown and sound hollow when you knock on it lightly with a fingernail.
5. Sweeter bread/cakes can be obtained by sweetening the dough with honey.

Cheats Mead

1lt Carton of White Wine
500g Honey
Cinnamon stick
Nutmeg

1. Put all ingredients in a pan and heat gently. DO NOT BOIL
2. Allow to cool and then serve - it may be necessary to strain the drink and mix well before serving.

Medieval Banquet

Roasted Meats (Turkey legs, ribs, pork knuckle, lamb shoulder) and roasted vegetables (these can have a honey glaze on them if you wish

Medieval Mixed Fruit Crumble

1kg/2½lb mixed soft summer fruits (raspberries, loganberries, strawberries, currants, bilberries or similar)
4 Large apples, pealed, sliced and stewed gently until soft
Honey or brown sugar (to taste)
75g/3oz toasted hazelnuts
75g/3oz wholemeal or whole wheat brown breadcrumbs

1. Put the fruits in a pan with about 2cm/1" water in the bottom and cook gently for 10-15 minutes, or till the fruits are soft without being totally mushy.
2. Sweeten to taste with honey or brown sugar (Anglo-Saxons would have used honey); how much you need will depend on the fruits you used.
3. Drain off excess juice and save to serve with the pudding.
4. Chop the hazelnuts in a processor until they are almost as fine as the breadcrumbs but not quite, then mix the two together.
5. Spoon the fruit into an ovenproof dish and cover with a layer of the apples, followed by a thick layer of the hazelnuts and crumbs.
6. Bake in a moderate oven (180C/350F/Gas mark 4) for 20-30 minutes or till the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.