2018 Medieval Cookery Contest!

[Niamh]

Ever wanted to cook (and eat!) like your favorite denizens of Lithmore?

The first annual Medieval Cookery Contest is on for the month of February! Our recipe this year will be Funge Pasties, taken from 'Medieval Cooking in Today's Kitchen' by Greg Jenkins.

All photo submissions of completed dishes must be posted on the TI Facebook Group page (https://www.facebook.com/events/212016676042969/) by the 24th of February, at which point the judging shall begin! The more photos of your progress and finished pasties the better. The winner will receive 10 QP on TI:L, as well as a special forum badge for being 2018's Cookery Contest Winner!

Note: If you don't use Facebook, Staff can post your photos for you -- it's no worries!

FUNGE PASTIES RECIPE
Ingredients
1 pound fresh mushrooms
5 tablespoons extra virgin olive oil or grapeseed oil
1/2 pound provolone cheese, grated coarsely
1 teaspoon powder fort
1/2 cup French Cantal or any triple creme cheese
Salt to taste

For the pastry dough:
3/4 cup unsalted butter
3 cup all-purpose flour
1 and 1/2 teaspoons sea salt
12 tablespoons water
1 tablespoon lard or baking grease (for pan)

Instructions:
Cut the butter into tablespoon-size slices and let soften until ready to use. Sift the flour and salt together in a large bowl. Cut in the butter until well blended. Add half the water and mix it into the flour mixture to make pliable dough. Form the dough into a ball, wrap in wax paper, and refrigerate for at least an hour.

Preheat the oven to 400 degrees F.

Knead the dough on a floured board for roughly 5 minutes, adding flour if the dough is too sticky, or water if it is too dry. Roll the dough into a flat, round shape about 1/2 inch thick and cut into 5-inch squares. Place the square on a plate, cover with wax paper, and refrigerate until ready to use.

Stem the mushrooms and chop coarsely. Place in a medium-sized saucepan with a little oil and saute for about 20 minutes. Drain the mushrooms, then stir in the grated cheese, olive or grapeseed oil, and powder fort and set aside to cool. At this point, you can follow one of two methods. The first is to grease a non-stick mini-muffin tin with the lard or cooking grease and line each cup with the dough. This should make about 48 tarts. Spoon the mushroom filling into each cup, but do not overfill. Cover each tart with the remaining dough and pinch closed. The second method is simpler. Spoon the mushroom mixture onto the dough squares and fold, then crimp the edges with a fork.

Bake 15 to 20 minutes, until lightly brown. Dole out the Cantal cheese or triple creme cheese into a small bowl, and serve with pate knives, along with your powder fort box for a little extra spice.

[Niamh]

A helpful hint for our cooks!:

"Strong Powder, also known as "powder fort," is one of the spice blends that seems to be prominent in the culinary recipes recorded during the Middle Ages. Although each cook might personalize the blend to his own taste; there appears to be two ingredients that make the blend a "Strong Powder": Pepper and either Cinnamon or Ginger."

[Niamh]

We have a winner!

FUNGE PASTIES -- 2018 MEDIEVAL COOKERY CONTEST WINNER
https://www.facebook.com/events/2120166 ... 442489759/


Please pboard Niamh in-game with your forum handle!

[Lei]

I'm salivating. Oh boy.

[The_Last_Good_Dragon]

Crap!!! I meant to do this; probably still will next weekend but congrats to the winner!! I have it on good authority that they were delicious.

[Taunya]

I bought the mushrooms, but never got around to it either, haha.

Congrats to the winner!

[Kinaed]

Well done, participants! I wanted to also, but... well... it just never happened. Still, very awesome contest, and really cool results.