Side Pannel
Fig and Raisin 'cream'
Ingredients List
- Rapey. Take half fyges and half raisouns; pike hem and waishe hem in
- water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a
- straynour. Cast hem in a pot and therwith powdur of peper and oother good
- powdours; alay it vp with flour of rys, and colour it with saundres. Salt
- it, seeth it & messe it forth.
- 125 g/4 oz well-soaked dried figs 125 g/4 oz stoned raisins 275 ml/10 fl
- oz/1 1/4 cups red wine (not too dry) Good pinch of ground black pepper 1/3
- teaspoon ground cinnamon 1/8 teaspoon ground cloves Soft dark brown sugar
- to taste 3 teaspoons rice flour or cornflour A drop or two of red food
- colouring Salt to taste
- Drain the figs, reserving the soaking liquid. Discard the stalk ends of
- the fruit and put them in a saucepan with the raisins and wine. Add the
- spices and a teaspoon of sugar and bring to the boil. Take off the heat and
- cool slightly, then turn the mixture into an electric blender and process
- until smooth. Add a little of the soaking water if the mixture is
- stubbornly solid.
- Cream the rice flour or cornflour with a little more soaking water or wine
- and brighten the tint with a drop of food colouring. Blend the 'cream' into
- the dried-fruit puree. Then return the whole mixture to the saucepan and
- simmer until it thickens slightly. Season with salt and a little extra
- sugar if you wish.
- The mixture can be served hot or cold over a sweet cereal dish, firm stewed
- fruit or - best of all- ice cream. Some versions in other manuscripts are
- stiffer and make a good filling for tartlets or fried puffs. One encloses
- the filling in pastry to make dumplings.
- from The Medieval Cookbook by Maggie Black Chapter 2, "Chaucer's Company"
- posted by Tiffany Hall-Graham
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Fig and Tamarind Chutney
Categories: Condiments, Tamarind
Yield: 1 Servings
2 1/2 tb Tamarind Pulp
1 1/2 c Chicken Stock, Canned or
-fresh, boiling
1 tb Butter, Unsalted
1/2 c Onion, chopped
5 Figs, Dried; chopped, medium
-fine
1/2 c Water
1/4 ts Chile Powder
1/4 ts Ginger, Ground
1/2 ts Cumin, ground
Salt; to taste
1 pn Sugar; or to taste
2 1/2 tb Mint leaves, chopped , fresh
1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes.
Stir & mash it with a fork to help it dissolve. Strain through a fine
strainer into a bowl, pressing on the solids with the back of a wooden
spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive
saucepan over medium-low heat. Cook the onion till translucent, about 5
minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the
chile powder, ginger & cumin, then cover & simmer over low heat, stirring
occasionally, until the figs are soft, about 15 minutes. Uncover & simmer
until the chutney thickens, about 5 minutes. Season with salt to taste &
add a little sugar, if a sweeter chutney is desired. Stir in the mint right
before serving. Serve warm.
Serving Ideas : Good with grilled or broiled lamb chops.
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