An "Offal" Meal Indeed

Over this past weekend, I had the opportunity to visit with some friends in Maine. This just so happened to be the same friends that helped me run the dayboard for EKU. Since Neville and I obviously both share a fondness for food, as soon as we set a weekend we started planning a menu.

We came to the conclusion to go with something obscure. I like the opportunity to work with ingredients I don't normally use, and this time we did just that.

Neville was able to get some ham-hocks at the grocery store for a very reasonable price. We also had bacon to supplement and add bacon fat to the dish. Ham-hocks are a very tough meat, and to prep them we needed a few steps. First, we boiled them for about 20 minutes. Then we placed them in the oven with some spices for about 30-45 minutes. This gave the ham-hocks a much better texture and really made them easier to eat and enjoy.

Now, you might be asking... "What did you do with the ham-hocks?!". What any good medieval reenactor would do... I put it in a pie!! Of course, it was accompanied by some regularly used period ingredients - onions, carrots, peas, milk, and bacon!

We didn't just make the pie, though. I also threw in my favorite side dish from Libra de Cocina, Bacon and Leeks. I also used another recipe from the same book - Cheese Fritters. These three things together made for a very well rounded, delicious and very medieval feeling meal. I also made a few condiments for the table as well, although slightly less period - still delicious.

From left: Our ham hock pie, a spicy mustard, rice with leeks and bacon, tomato butter, bread, the last cheese fritter! (the other were eaten before I got the photo), and the second pie.

It was a full dinner for about 6 people, with some of the second pie leftover. I was very happy to cook for these great people, and would gladly do it again. I'm slowly learning more and more about period cooking and recipes and hope to continue to hone these skills. My next adventure will be mead! Definitely stay tuned for that if it's your thing... I'm thinking a vanilla bean and orange water combination - sort of a medieval creamsicle?

For now - enjoy my "Offal" Pie recipe!!

"Elvira's Offal Pie"

Feeds 6-8 (Makes 2 pies)

4 Ham hocks
1/4 lb of bacon - chopped
1 c peas
1 1/2 c carrots - diced
1 c onions - diced
1/4 c of cream
5 egg yolks - whisked
1 tsp thyme
1 tsp of pepper
Salt to taste (the pork should have enough salt - additional shouldn't be needed)

Preheat your oven to 350

Take your ham hocks and boil them in about 6 cups of water (as much as you need to cover the ham hocks) for about 30 minutes. KEEP THE WATER FROM THE HAM HOCKS! You can use it to cook rice in as a side dish if you so choose, but you'll need about 3 cups leftover to make the rue, and bake the ham hocks in.

Once they have boiled, place them in a shallow baking dish. Add 1-2 cups of water to the dish. Add seasonings to your taste. I used tarragon, thyme, sage, and bay leaves. Once you've added your spices, place the ham hocks in the over for 30 minutes.

While the ham hocks cook, place 1 cup of the leftover water in a saute pan. Let it come to a simmer and add your flour. I added a small amount of butter here as well, but it's not necessary. Once you have your desired consistency, add your onions.

If you're using pre-made pie crusts - take them out of the fridge if you haven't already. Otherwise they'll be hard to work with when it's time to fill them with this offal mixture (*snerk*).

Once the onions have cooked, add your bacon to the pan.

Once the bacon is almost fully cooked, add your carrots, and peas. By this point, you will need more liquid, so here's where you add that 1/4 c of cream.

Bring this all to a boil and let it simmer while you wait for the ham hocks to finish in the oven.

Once the ham hocks are done, chop the mean into bite sized pieces. We had about 3 cups worth once it was all cooked and chopped. Add the chopped ham hocks to the saute pan and cook for about 5 more minutes.

Lay your pie crusts out, in your pie pans. And then ladle in a few cups of the offal mixture. Pinch your crust around the filling, and fold over on any gaps. This makes for a pretty presentation. Once your pies are filled, pour the egg yolk mixture evenly over it. Bake this for 20 minutes at 425.

Once your oven can no longer contain it's excitement and dings at you, remove the pie from the oven and let it cool for about 5 minutes.

Then enjoy!!!

Thank you so much for reading, and please - comment below if you try this and let me know what you think!!!

My First Dayboard

So East Kingdom University was in April in Bangor, Maine. Awhile back I had decided to try my hand at preparing a dayboard for an event. I've always loved cooking, and as my persona that of an Osteria owner, I felt it only appropriate.

I was given the opportunity to prepare the meal for about 200 people. I wanted it to be warming, good, and as close to gluten free as possible, while still being period. I went with the basics. A pottage, a meat, fruit, cheese, and rice. All items are of course period, although the chicken thighs a more "high end" options for some during those times.

The line for dayboard. The hallway was short, but the line extended down the adjacent hallway.

The first item, was a pottage. Garlic, Onions, Potatoes, Carrots, Celery, and  Bacon. Boiled in salted water with pepper. The carrots did not end up as soft as I would have liked, but for later reference will pre-boil them to get the desired texture.

The rice was a brown rice, with garlic. Nothing fancy, but still apropos and yummy. There was also bread, with a garlic butter and an orange butter to offer. Very easy, but delicious.

The chicken was baked, and served cold. Rubbed with oil, and salt and pepper before cooking. Also went over quite well.

 The rest was simple fare. Sliced Cheese, Cottage Cheese with Sage and Thyme, "Scarborough Sauce" (a special sauce of mine that is secret weapon), sliced oranges and apples, strawberries, and pickles. Here is a photo that someone graciously took of their plate. 

Someone's perfect feast gear graciously decorated the dayboard. Top right is the pottage, and on the plate (clockwise from the right) chicken, strawberries, pickles, brown rice with garlic, apples, cottage cheese with herbs, carrots (from the pottage), and bread. 

It was my first attempt, and a successful one. However, there was no way I would have been able to pull this off without the help from my wonderful kinsmen. To Lord Neville and Lady Kathryn, I thank you. And to Lady Finnoula, my household, Lady Shyvan, Mama and Papa Longstrider, Sally, Aziz, and anyone else I may have missed (with my most sincere apologies) - None of this would have been possible without you. Your help and company made this a wonderful experience. I'm forever in your debt.

The hard work put into the dayboard was not unnoticed. At GNE this year, I was awarded with The Queen's Honor of Esteem for preparing the dayboard. I learned that a dear friend had written me in.

Unfortunately I wasn't present in court to receive it because I was...  cooking breakfast for my household. I have a favorite place when at an SCA event... and it's in a kitchen. Thanks again for reading! Stay tuned for more posts!