Saturday, December 3, 2011

Holiday yummies!

Tonight is the annual Yule party for our local barony and Boen and I have been up for hours working on our contribution to the potluck feast. We are making an absolutely enormous meat pie with beef, almonds, raisins, apricots, apples, bread crumbs, eggs, milk, coriander, cumin, tumerick, onions, garlic, lemon zest and juice, bay leaves, salt and pepper...all baked up in pastry with a topping of egg custard.

It smells as yummy as it sounds!

For those of you who don't recognize this dish from the list of ingredients (which I wouldn't have until earlier this week) this filling is one of the many variations of a South African classic: Bobotie. We used this recipe for the ingredients but changed the technique a bit. Basically we precooked the meat (as did several other recipes) and added a crust.

I love that it is completely possible/plausible/believable in the context of a medieval kitchen, yet I've had Bobotie pie at a restaurant and found the recipe in a gazillion places on-line.

I hope it tastes as good as it looks(and smells)...

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