Images from crudifest 2010 – in the excitement we seem to have missed taking any pictures of some lovely 1654 apple pyes, but so be it. I’ll give a blow by blow of the recipes and methods soon – the “wild yeast bread” was left overnight to attract wild yeasts to leaven it, but was largely unleavened (though showed some promising bubbles) :
Cheese cake (Scappi)
4 and 20 quail - dredged in fennel flower, wrapped in grape leaves and roasted on a spit. Until my spit caught fire, then I threw them on the grill.
Goat, parboiled, seared on the grill, and roasted. Served with cameline sauce, pictured below.
In the foreground, cameline sauce - a sauce of cinnamon, cloves, galangal, cubeb berries, cardamom, thickened with bread crumbs and so popular, you could pop by the sauce store in 1357 and buy yourself a pint.
Hand rolled couscous with lamb stew - it looks a little worse for wear here, the official photographer had been plied with liquor and rolled into a corner.
A pie of buffalo mozzarella, marscapone, and ricotta. Pow!
A Baghdad specialty - almond candy that did NOT look at all like turds when served.
John Wesley sallet.
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