Verjuice (see Verjuice) was popular in medieval cooking as a source of acidity and is used more and more in modern cooking. The saffron, of course, is typically medieval, while the mint and sugar are typical of the Renaissance. This dish is quite sour, also typically medieval, but you can attenuate it by adding cream.
|salt and pepper||to taste||to taste|
|glace de viande (optional)|
|saffron, soaked in
|grated fresh ginger|
|fresh mint, chopped at the last minute|
|heavy cream (optional)|
When trying to emulate medieval dishes, it’s easy to see their resemblance to Moroccan cuisine. Moroccan cooks use spices, herbs, and garnitures, but in moderation (it’s always been assumed that medieval cooks used strong ingredients in excess, an unproven summation). They include ingredients like cumin, cinnamon, turmeric, ginger, cloves, saffron, cilantro, slivered almonds, raisins, preserved lemon, and pomegranate seeds. Tagines, which are stews cooked in a traditional cone-shaped vessel, are typically served with harissa sauce, which contains more spices (coriander, cumin), reconstituted dried chiles, cilantro, tomatoes, and olive oil.
While the techniques used to make Moroccan food differ from those of the West, the flavor combinations are good imspirations and can be incorporated into any number of dishes, especially those containing chicken. Fricassées and sautés can both be used as the base upon which flavors are built.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.