submitted by Corki, Novice
Ingredients
1 Flamingo
Water
Herbs - Dill, Coriander, Mint, Rue, Caraway
Vinegar
3 chopped leeks
Defrutum (unfermented grape juice)
Asafoetida (fennel)
Peppers
Jericho Dates
Flour
Method
1) Pluck the flamingo. 2) Wash, truss the bird (basically secure the bird with string/skewers so it will keep its shape), and put it in a sauce pan.
3) Fill sauce pan half full with water. Add a sprinkling of dill and a dash of
vinegar. 4) Cook flamingo for about 45 minutes. 5) Half-way through the cooking make a bouquet of leeks and coriander and let it cook with the bird.
6) When the flamingo is nearly done, add some defrutum to give color.
7) Put in a mortar some pepper, caraway, coriander, asafoetida (it is like a
giant fennel), mint, rue (a type of herb). Pound this mixture and moisten it
with a dash of vinegar, and Jericho dates and pour in some of the cooking
liquid. 8) Put in saucepan and thicken with flour. 9) Pour over the bird and serve.
submitted by Corki, Novice
Ingredients
Milk
Honey or sugar
3 egg yolks
Nutmeg or cinnamon
Method
1) Pour the milk into a bowl.
2) Mix with honey and then scald in a saucepan.
3) Remove from heat and add well beaten egg yolks.
4) Add nutmeg or cinnamon and stir well.
5) Pour into individual molds or into a baking dish.
6) Bake uncovered in a hot oven for 1 hour, or until set.
7) Sprinkle with cinnamon or nutmeg, and serve.
submitted by Corki, Novice
Ingredients
1lb white flour
14 fl oz warm water
1½ tsp dried yeast
1 tsp sugar
1 beaten egg-white
4 tbsp poppy seeds
1 tbsp wheat flakes
1 tbsp olive oil
1 tsp sea salt
Method
1) Dissolve the sugar in ¼pint of the warm water.
2) Sprinkle in the dried yeast, stir and leave to froth for 15 minutes.
3) Then add the flour, yeast, olive oil, salt and the rest of the water in a
mixing bowl and knead until you have a firm dough.
4) Oil a round cake tin with a diameter of 5½"
5) Sprinkle the poppy seeds over the oiled sides of the tin so that they are
evenly spread.
6) Press the dough into the bottom of the tin, cover the tin loosely with a
plastic bag and leave in a warm place to rise.
7) After about 2 hours, the dough will rise until it flows over the top of the
tin. This is where the mushroom shape comes in.
8) Remove the plastic bag and brush the top of the loaf with the egg-white.
Sprinkle on the wheat flakes.
9) Bake the loaf for 40 minutes in an oven at 200°c/400°f/gas mark 6/within a
warm fire!