Posts Tagged ‘potato’

Candied root vegetables and fruits in the Tudor fashion

In dessert, fruits, vegetables on March 22, 2015 at 12:44 am

candied root vegetables in the Tudor fashion

The Tudor period of England and Wales stretched from the reign of Henry VII in 1485 until the death of Elizabeth I in 1603. I had to Google that because I have no interest in anything Tudor, not even the TV series The Tudors.

I’m not curious about eating a partridge from a pear tree or three blackbirds baked in a pie either. Thankfully, the recipes from A Recipe Book in the Tudor Fashion comes with modern interpretations. It was a gift from a former boss, a souvenir from her visit to the UK.

As there were no refrigerators to store food back then, preserving food with sugar was one of the ways to keep it longer. This recipe was part of a banquet serving.

Making it is fairly simple. Just cut the vegetables and fruits to a thickness of about 3mm. If you are diligent, you could go the extra mile and use pastry cutters to fashion them into fancy shapes. I was more concerned about finishing up fast so I could eat, hence the plain-looking result.

Heat 225g of sugar with 300ml of rose water in a saucepan. When the sugar dissolves, add the fruits and vegetables. Bring to a boil and cook for about 15 minutes until the sugar syrup caramelizes to a light brown. Then move the slices to a rack to drain and dry.

Shopping list: root vegetables and fruit such as apples, pears, carrots, sweet potatoes and parsnips; rose water

From the pantry: granulated sugar

Can I do it?: Yes, if you have the patience not to leave sugar to burn over a stove

Hardware: saucepan and wire rack

Credit: A Recipe Book in the Tudor Fashion for the Entertainment of Visitors and Pupils to The Queen’s Great Standing in  the Forest of Epping near London (yes, that’s the full title)


Sausages with caramelised onions and parmesan mash

In baking, Bill Granger, pork on June 22, 2013 at 5:24 pm

Sausages with caramalised onions and parmesan mash

I have a neighbour who makes his own bacon and pork sausages. I’m not much of a bacon person. No matter how mouthwatering bacon sounds, I usually end up disappointed. Maybe it’s the dry texture. I prefer my meat moist, like my neighbour’s homemade sausages. None of the processed stuff of compacted meat and ‘other parts’, his contain minced meat that crumbles out when the casing bursts from the heat of the pan.

I’m usually quite lazy when it comes to sausages. Just fry with onions and eat with bread. But since I’m on a quest to try new recipes, it doesn’t hurt to have something more fancy once in a while.

The onions are baked in the oven with a drizzle of olive oil and vinegar, plus a sprinkle of sugar, chilli flakes, salt and pepper. The sausages are just fried while the mash is made with boiled potatoes, mashed and mixed with heated milk and butter, plus salt and pepper to taste.

Shopping list: sausages, desiree potatoes (or any red skin potato), milk, parmesan cheese (grated)

From the pantry: red onions, olive oil, soft brown sugar, butter, red wine vinegar or balsamic vinegar,  salt, black pepper

Hardware: oven, potato masher

Can I do it?: This is as easy as it gets.

Credit: Every Day by Bill Granger.

Tip: Use good quality sausages from the deli. If you’re using those cheap ones from the frozen section of the supermarket, you might as well order a hot dog from Ikea or neighbourhood Ramly Burger stall.  

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