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From angels to biblical ingredients
Is there a vicar in the house? A bit of a puzzle as to how to make a cake Historical Cookery and Mayhem The Annual Christmas Spectacular Lichfield Garrick
MASTER CHEF Simon Smith and Prof Roland
Rotherham and their culinary double act are becoming a bit of a festive
tradition at Lichfield Garrick with their mix of fact and fable from the
Prof and culinary skills from Simon. Among his tales of legends, history and royals
the Prof has his own outlook on the world which he shares with the
audience with such nuggets as his view that Paris Hilton is “as much use
as elbows on a kipper”. Along with the demonstration of making potted
venison - one of Mrs Beaton's classics - there was a potted history of
Fortnum & Masons - the creators of Scotch Eggs and the first stockist in
the country of Heinz baked beans - Queen Anne's eating and drinking
habits and the history of the Christmas Tree. We also have a royal court still in mourning for
Queen Anne and a royal household still in mourning for Prince Albert. Other recipes demonstrated in Simon Smith's own
way were Spekelatius, Mediaeval German Christmas biscuits, a walnut
stuffing from the time of Queen Anne, nutty plum crumble, which was a
favourite of Prince Albert and another royal favourite, King Edward;s
Angels on horseback which differs from the normal angels on horseback -
oysters wrapped in bacon - by the addition of Patum Peperium.
For those who don't know Patum Peperium, or
Gentleman's Relish, was created in 1828 by John Osborn and is a mixture
of anchovies, butter, herbs and spices with a recipe which is a
closely guarded secret has been handed down through the years. Elsenham Quality Foods are the only company
licensed to make it. More modern are Hesther's Cheese Straws which is
the recipe used by Hesther who was the 1st Te Lady in the Coffee Room
when Prof Rotherham was in the Royal Household - and very tasty they are
to. There were Normandy partridges from the 17th
century in a recipe including bacon, apples, cream and Calvados. Most interesting though was a puzzle cake which
is a tradition from the 15th century. The recipe, reproduced above,
dates back to around 1450 and comes via Lincoln Cathedral. The
ingredients for recipe are found in verses of the bible such as 3 of
Jeremiah xvii 11 (eggs) or a pinch of Leviticus ii 3 (salt). The duo provide both historical snippets,
entertainment and no small measure of cooking ideas and recipes. Smith,
who runs Thrales restaurant in Lichfield, is a refreshing change from
celebrity TV chefs. As the show is live not everything always goes to
plan but he manages to joke his way through They appear several
times a year at The Garrick featuring different aspects of historical
cookery and on February 18 are back in their more usual lunchtime spot
in the studio covering the historical cookery of the South Seas Islands
and New Zealand. This is a charity show to raise funds for Help
for Heroes. Roger Clarke All the recipes from this year's show as well as last year's offerings, plus a review of the pair's historical cookery book, Simmering Through the Ages can be found here
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