| When we think of Medieval food we tend to think of | | | | devised to serve these fish dishes. Another thing to |
| bland foods such as porridge and gruel and turnips, | | | | remember is that a lot of the carbohydrate staples |
| lots of turnips, all washed down with plenty of ale or | | | | we are used to today (potatoes etc) hadn't been |
| mead. And whilst this image is, to an extent, correct | | | | discovered yet. As a result wheat, barley, oats and |
| a lot of what we envisage is influenced by the | | | | rice were the staples and these were often made |
| movies. What must be remembered is that the | | | | into gruels or pottages with almond milk. Bread was |
| Medieval age extends from the 5th to the 16th | | | | also very important and often the bread was used |
| centuries. Essentially from the fall of Rome to the | | | | as a plate substitute. Though, for the poor they ate |
| Tudor age and foods along with cooking methods | | | | with a spoon off a wooden plank. |
| developed dramatically during this time. | | | | Pies also rose to importance as a source of both |
| Certainly, if you were a peasant at the beginning of | | | | meat and carbohydrate and very elaborate pies were |
| the Medieval period your diet would have been | | | | designed for formal meals. |
| limited. For most of the time you would have been | | | | The recipe below is for a classic sweet and sour fish |
| working the fields for your lord and the remainder of | | | | dish of the period: |
| the time you would have been working your own | | | | Medieval Sweet and Sour Fish |
| plot of land to feed your family. However, after the | | | | 6 firm white fish steaksolive oil for frying |
| black death the population crashed and new land | | | | 500ml dry red wine vinegar |
| became available to everyone so the lot of the | | | | 4 tbsp honey |
| poorest improved considerably. | | | | 1 onion, finely chopped |
| As a result later Medieval fare became more varied | | | | 1/2 tsp ground mace |
| and much better in quality. The crusades also brought | | | | 1/2 tsp ground cloves |
| new spices to Europe and, reading through Medieval | | | | 1 tsp ground cubed pepper |
| cookbooks it's amazing just how highly spiced the | | | | Gently poach the fish in water or milk until it just |
| dishes were. | | | | flakes with a fork then drain well and set aside. |
| The Medieval age is also the age of the beginnings of | | | | Meanwhile, combine the red wine vinegar, honey, |
| the true cookbook. We have several example across | | | | onion and spices in a large pan. Bring to a simmer and |
| the great houses of Europe. It's also the age of the | | | | taste for sweetness (add more honey if needed). |
| first 'superchefs' where chefs came to prominence in | | | | Continue cooking for about 12 minutes, or until the |
| the royal kitchens and scribes were set to write | | | | onions are completely soft. |
| down what the chefs did and how the dishes were | | | | Add a little olive oil to a frying pan and use to fry the |
| created. | | | | poached fish on both sides, until crisp and lightly |
| It should also be noted that much of what was | | | | browned. Remove the fish from the oil and drain. |
| eaten was dictated by the church and over half the | | | | Arrange in a shallow serving bowl and ladle the sauce |
| days in the year were meat-less or 'fish' days. As a | | | | over the top. |
| result almost everyone was fed-up of eating fish and | | | | Serve hot with rice. |
| new and interesting methods were always being | | | | |