Pheasant, Turkey and Corn Fed Chicken Terrine served with Capsicum Relish and Beetroot Relish and a glass of Pinot

3rd Course

Pheasant, Turkey and Corn Fed Chicken Terrine served with Capsicum Relish and Beetroot Relish and a glass of Pinot

this was served on a plate made from crusty bread

Butter for frying
1 small Onion finely chopped
4 Cloves Garlic finely chopped
160 g chicken livers cleaned and roughly chopped
80 ml cognac
2 corn fed chickens
1 Pheasant (boned)
4 turkey drumsticks (boned)
100 g chopped baby spinach
1 Dessert Spoon green peppercorn
3/4 cup fresh breadcrumbs made from day old bread
1 cup shelled Pistachio
2 sage leaves finely sliced
2 Lemon using the finest microplane
1 1/2 tsp Malden Salt
ground Pepper
1 Egg
250 g thin long slices of moist Italian
— prosciutto rindless but with lots of fat
5 Asparagus spears
Red pepper relish
2 red capsicums thick skinned
2 Tbs Olive Oil
2 Tbs red wine vinegar
2 Tbs caster sugar
mixed spice
1 tsp fresh Chilli
2 tbls Panch Porah spice mix


1. Sauté onions & garlic in butter for a few minutes, then add chopped
livers and cognac and sauté for a further minute- put into large mixing bowl

2. Add rest of ingredients up to egg and mix together well

3. Line a (10cm by 30cm, 7cm high) terrine dish with prosciutto, overlapping
each piece and allowing extra over the sides to fold over at the end.

4. Put half of mixture into the dish and place trimmed asparagus length
ways, then top with remaining mixture and fold over prosciutto to completely

5. Place piece of baking paper over top and terrine dish into a large baking
dish half filled with hot water and bake 180deg for about 1hr or until
terrine is firm to touch.

6. Put in fridge over night with a weight on top of it

7. *Note if you are using a metal terrine dish or if your prosciutto is
lacking in fat, line the terrine dish with baking paper.

red pepper relish

1. Cut capsicums into quarters, remove any white membrane with sharp knife
and cut into fine julienne.

2. Put all ingredients into a non stick saucepan and cook for 25mins, med
heat until tender and glossy.

3. Serve cold.

I also made a beetroot relish but I dont remember all the ingredients I put in heheheee

Second course

Potted Shrimps, Flower Salad and Crusty Bread served with a New Zealand Sauvignon Blanc

Potted Shrimp

Serving Size : 8

1 kg shrimp, shelled and if desired deveined
2 packets of unsalted butter (organic)
pinch White pepper (to taste)
pinch Mace (to taste)
pinch Nutmeg (to taste)
pinch Cayenne pepper (to taste)
2 tbls chopped parsley

season to taste

1. Melt 1 ½ packets of butter into a large saucepan. Once melted, add the
shrimps and stir gently until the shrimps are well coated.

2. Add in a pinch each of mace, white pepper, cayenne pepper and grate in a
little nutmeg -all to taste. Stir through and cook for 20 minutes. Put the
shrimps into tray and leave to cool.

3. When cool, mix through ensuring that the shrimps are fully coated in the
butter and spices. Divide evenly into suitable containers, i.e. ramekins.

4. Soften the remaining butter, then spoon a thin layer on top of the prawn
mixture make a seal. Place the potted shrimp into the fridge and leave to
set for at least 6-8 hours.

the flower salad was a combination of herbs and leaves from my vegetable garden served with a parsley and Kafir lime leaf emulsion

first course

First course was the parsnip, almond milk and barley soup served in a bread bun.

The bread: very light rye, so as not to over power the soup. Proved and Baked in a mould to keep the sides high.
The parsnip soup: made by grinding 2 kg whole almonds to a consistency of bread crumbs, boil in plenty of water till the liquid turns pale and milk like.
Strain over night in a muslin cloth to extract all the liquid.

The next day reduce the liquid to half and add equal quantities of good chicken stock approx 10 parsnips and season to taste.

Once the parsnips are soft blitz and add a handful of cooked barley.

this was served with a shot of ewes whey liquor. (found in Tassie)

Medieval Christmas in July 2009 ———Degustation Dinner for Lords and Ladies


Medieval food that has to taste good.  I do tend to like to push myself,  this event wasn’t any different.  
Basically, I decided to run a 13-course degustation dinner using dishes you might find in medieval times.  
We dressed up, played medieval games (not ones that maimed) and used turnips as currency.  I set the table to depict the era and the fun lasted all night. 
Christmas in July
Table setting for Medieval Christmas in July


History of the menu

The exact origins of the “menu” are unknown, but the most popular account dates back to 1541.  The duke of Brunswick was seen to have a sheet of paper on the banquet table beside the plate. When asked by a guest what the paper was, he explained that it was a list of dishes to be served and by referring to the list the duke could reserve his appetite for his favourites.

Another version tells a similar story.  At a dinner in 1498 Count Hugo de Mounfort was seen to regularly refer to a written parchment.  It too contained a list of the dishes to be served.  The idea was much admired and was soon adopted. The old-fashioned bills of fare were written on large cards and gaudily decorated with gastronomic symbols.  They were so large that only one copy was placed at each end of the table.

Types of People

There were two types of people in medieval times.  The very very rich and the very very poor.  The nobleman’s diet would have been very different from the diets of those lower down the social scale.  Cooked dishes were heavily flavoured with valuable spices such as caraway, nutmeg, cardamom, ginger and pepper.  Other commonly used ingredients were cane sugar, almonds, and dried fruits such as dates, figs or raisins.  The wealthy treasured these goods that were hugely expensive imported from far away lands.

The Rich

Banqueting tables at grand feasts were decked out with spectacular dishes – providing the perfect opportunity for the nobleman to show off his wealth. Everyday jellies, pies, fritters and stews were accompanied by magnificent animals such as peacocks, seals, porpoises and even whales.  Jellies and custards were dyed with vivid natural colourings sandalwood for red, saffron for a fiery yellow, and boiled blood for black.

Unlike today meals they were not separated into savoury main courses and sweet desserts.  Instead, many dishes were laid out together in luxurious chaos.  Special courtesy books, which were popular at the time, instructed diners not to fart, scratch flea bites, or pick their noses.

The Poor.

Unless you served in a large household, it would have been difficult to obtain fresh meat or fish.  Most people ate preserved foods that had been salted or pickled soon after slaughter or harvest: Bacon, pickled herring, preserved fruits for instance.  They often kept pigs, which, unlike cows and sheep, were able to live contentedly in a forest, fending for themselves. 

Some peasants tended to keep cows, so a large part of their diets would have included dairy produce such as buttermilk, cheese, or curds and whey.  Although if you were a poorer peasant and didn’t own a cow and due to having no refrigeration you’d get your milk from almonds.   Yes, not a new concept!   Bread was the staple for all classes, although the quality and price varied depending on the type of grain used. The rich would have the upper crust and the base would be a burnt offering to the peasants. Thus the Upper Crust being the rich. 

Soup was the first course

Christmas in July Medieval
Almond milk soup with Barley

Parsnip, almond milk and Barley soup served in a warm bread roll. Suggesting not to eat the bread as we have another 12 courses to go.

Rich and poor alike ate a dish called pottage, a thick soup containing meat, vegetables, or bran.  I developed the first course trying to keep in mind some of the above.  

Accompaniment of a Shot of Ewes Whey liquor to warm you up.

Liquor Ewe's milk
Ewe’s milk liquor

Preservation of food was very important for these times.  The meat was salted, smoked and pickled or most commonly and simply, by keeping the meat alive till needed.