Medieval Whole Chicken Pie

That’s right! It’s a whole chicken wrapped in a pie crust.

I got the idea for this recipe years ago from Chef John from foodwishes.com, and always thought that with some extra spice and imagination, you could do a great Medieval style version. This showstopper recipe combines three great culinary passions of the European Middle Ages: 1) Lots of spices, 2) Baking everything into a pie, and 3) Cooking things that look like other things!

A couple important distinctions. While Medieval pie crusts, known at the time as coffins, were probably not designed to be edible, ours most certainly will be. And regarding my distaste for frivolous cooking techniques, a whole pie in the shape of the chicken contained within it does not feel so egregious to me as say… a roast meat made to look like a fruit or something. No jelly or wax involved here, and natural spices give it the meat yellow color . (Medieval cooks loved to dye and color their foods as well).

This recipe seems complex but is actually quite simple. We will be treating the chicken like any roasted bird, coated with salt and spice and stuffed with herbs and aromatic vegetables. We’re simply going to wrap a pastry crust around it too for some extra dimension. Almost like a primitive chicken pot pie.

Continue reading “Medieval Whole Chicken Pie”

Grilled”Anchovies” and Roots (Simple Andean Supper )

A very simple recipe to kick off our month of ancient Andean recipes.  This invented meal is composed of some of the kinds of ingredients the Norte Chico, first civilization of South America on the coasts of Peru, might have had available for a hearty supper.

20180222_144414.jpgPotato, Sweet Potato, Edo, and corn (not yet cooked)

The people living at Norte Chico in modern Peru got most of their direct food from the ocean, but they also traded that surplus of marine life for a very diverse rest of the diet. Up in the mid and highlands of the Andes, all kinds of foods were being cultivated and domesticated.

There are so many unique roots to South America that I just can’t get my hands on, but I’ve got some domestic versions of some of the main ones.  Potato, sweet potato, and any other starchy root like Cassava, Malanga, or Edo. Continue reading “Grilled”Anchovies” and Roots (Simple Andean Supper )”