Chef cooks from 720 year old Cook Book! _ Sorted Food

"WEBVTTKind: captionsLanguage: en- This is it people.It's the last chance to join usfor this weekend's live streamed show.Over 12 hours of ideasyou've put together,all with a live desert island twist.We've also been put in secret teams,which we'll be scoring pointsall throughout, so that'll be mad.And as always, your votes on pollsand comments will steer the show as we go.It's gonna be truly incredible.All with an emphasis on fun, great food,and having a laugh together.The links for tickets are below.We cannot wait to have you there.Boys, do you wanna lift the cloche?- Yes.Oof, that was quick.\"The Forme of Cury\".- \"The Forme--\"- With a single R.- So would we pronounce that Curry?- Cury.- Cury,Cury.- \"The Forme of Cury\".- A role ofancient English cookery.- How ancient do you reckon that is?- 1390.- 90?Wow.- So \"The Forme of Cury\"translates as the method of cooking.It's the 14th centurycollection of mediaeval recipesand it's regarded as one of the oldestEnglish cookery books.- Wow.- Fabulous.- Help me out with some history.Who were the royals at that point?- The original manuscripthas been lost but,this is said to have been the works ofthe chief master cooksof King Richard II.So \"Forme of Cury\" was thename given by Samuel Peggeto a role of cookery.And Samuel Peg was an Englishantiquary and clergyman.- Well for me, I needto picture the costume.Until I can work out where this is.- So, exactly that.- Yeah.- Only last week--- Yeah.- I was in a restaurantthat's been open since 1293,so a very--- Okay.- Similar thing.And they dressed mediaeval.- Oh, like Black Agar.- Yeah.- Yeah.- But it was in easternof Europe, as the Balkans.I don't know what, it was like here,but I can now picture--- Okay.- A lot of spit roasts.- Shall we turn to a recipe?(Jamie laughs)- It was like this piggoing around on there.- Speaking of which boys, turn to page 69.(Barry laughs)No, go to 72.- Oh dear.- 72, oh my word Barry.- We're gonna be cooking Sawgeat.- This is in English?- Old English.Like, I'll do the first two words.You do the next three.- Oh no.- Take pork--- And feep it wel.Andgnde itfmaleand medle itwip ayren.- With ayren.Brede ygrated.Oh my goodness.(Barry laughs)- If it helps boys, I can give youa little bit of an English lesson.So the letter F in old Englishrepresents a soft S.- English is hard enough as it is.- Whilst our hard S is representedby the same symbol as today.So the word house wouldbe spelled H-O-U-F-E.Whereas houses would bespelled the same as today.- Yeah, so this is actuallytake pork and seep it well,although the P has gota funny thing on it,that's a lowercase Pversus the capital P of the pork.- Is this why you insistthat I be in this video,so you can laugh at me?(Barry laughs)- I'm struggling.- I know.- This is not easy.- The lowercaseP with a little bitcoming out the top of it--- Yeah.- That's actuallycalled a thorn,and used to write it to make a th sound.So the word that looks like feepwould actually be Seeth.- Seeth?- Seeth,so feep is seeth?- Yeah.- So okay--- Take porkand seeth it well,and grind it,we now have a small.Grind it small.- Medle it--- Medle it with...- With, yeah with ayren.- Yeah.- I don't, with ayren.No.- Yeah.- Medle it with,I reckon that's gonna be an ingredient.- Oh, you reckon?Oh, whoa, whoa, whoa, whoa.Also, it looks like we've gotsome unfamiliar ingredients.- Hey, do the one we do know,take the pork.- I can take,I'll take your pork.Check.- Seeth it well.Maybe that's season it.- Seeth.- Season.- Seethen it.- Seeth it well and grind it smalland medle it with--- Okay so like,so we're going to make minced pork.Grind it?- This is mad,I love it.- Would you like me to giveyou the first sentence?- Yes, please.Please.- Take pork and boil it well.- Seeth, boil.- And grind it smalland medle it with eggs and bread grated.- I get when you say boil,I'm guessing there's a slow cooker here.So is that a hint?- Yeah, I think in the mediaeval timesthey would've had apressure cooker, definitely.(Barry laughs)- Yeah.- Yeah, a 12 inch one--- I'm guessing we'relooking to--- Instead of a pot.- We're gonna slow cookthis in a pressure cooker.- Slow cook it quickly.- Yeah nice, yeah.- We will later medle it with whipped eggand bread grated.I can start doing that.- As a little treat for you and me,here's a picture of what the dishshould look like, probably.No one really knows.- Right this is, science.(pot lid clatters)(pressure pot cheerfuly chimes)- Ugh, boiling.(Jamie laughs)- How muchwater's in it?- Bit of oil.- No, pressure cook.Boiled.- Oh boiled.- He saidit was boiled wasn't it?Why have you put oil in it?- Needs a bit of oil, surely.- It says boil not oil.(Barry laughs)You're an idiot.- Okay, fine.- That bit was in English Barry.- Fine, sorry Chef.- I got the next bit.I think I've deciphered it.Powdered something.Strong, fort, strong.So strong powdered something.- Why is fort strong?- Because that's French,and we already know thatfrom the start of the book,it says we've beeninfluenced by the Britons.So a little bit of French.- Rockfort?- Rockfort, yeah.Strong, something like that.- Interesting.Well I reckon we're making pork balls.Saffron and pork, pork balls.- With black peppers.Lots of black pepper there.Wet it with a baton of egg.Batter of egg.- Oh, wait a minute.- Fry it.Sue it forth.- The egg and the bread.Is that our, is that a paella?Are we putting, yeah,are we putting the bread inwith a pork or the pork--- Is it a very early scotch egg?(Jmaie laughs)- With pork, that's delicious.(Jamie laughs)- Whilst they work this out,it's worth me saying thatwhilst the scripts for thisbook date back to 1390,this book was actuallypublished in its current formabout 1780.It's the earliest knownEnglish cookery bookto mention spices such as mace,cloves, gords, things like olive oil.They would've been incredibly hardto source and relatively rare,probably reserved for the upper classes.- Could we have a taste some of theseand work out what these are as well?- That's a pepper, right?- This is a pepper?- I think so.- Oh wow, there it comes.- It's pepper.It's a very fragrant pepper.- So that second sentence,powder fort.- Yep.- Any ideas what a powder fort might be?- So Ben reckons fort is strong.- Okay.- Powder, I'd have thought you'd like,a strong likeseasoning.- A strong powder, naturally.If we were to combinesome of these spices,pepper, ginger with the warmth.I think this is quite gingery as well.It's not ginger, but it looks like aroot or bark--- Yeah.- Of some sort.- It's subtle.- Clove, which is warming.Going back to when they were talking aboutbefore they understood medicine,it was sort about the humours, wasn't it?If you were cold,you would have things that warmed you up.So warming spices like ginger and cloveand black pepper.So I think this should be a strong powder.- A spice mix.- A spice mix.- Should we blend something up?- So a powder fort isa mediaeval spice mix.- Get it.- Likely to havecontained some of the following.Ginger, Indian bay,clove,galangal.You've got long--- Galangal, I told you it was gingery.- You've got long pepper there,which is the peppery one.It's also known as balinese pepper.- I've never had chewyblack pepper.- No, really different.- Long pepper.- Yeah.Yeah.- No well it is, isn't it?- Pestle mortar.- Oh there's one in the back- Pestle mortar feels more innkeeping, doesn't it really?- So some long pepper,some galangal.Ginger, I mean these are dried spice.Some black pepper and the clove.- You mentioned bay.- It needs to be strong,so we're gonna go for three bay leaves.- Whoa, you calm down.(Barry laughs)(upbeat music)- Mmm.- Mmm-mm.- It was the Britons who howeverwell knew how to make best use of the cow.(crickets chirping)(upbeat music)Lots of flour there as well.Maybe it is a paella, you know.- Got flat breadcrumbs.- Breaking breadcrumbs.- Yeah.By by adding soggy bread,soggy eggy bread into a pork mix.What's that doing?Is it adding moisture?- A meatball that will firm up.It would be traditional to bulk outmeatballs with--- Yeah.- Milk soaked bread, for example.Swedish meatballs.So maybe that's a thing.But you're right,the proteins wouldn't already be cooked,so we're adding extra protein in herein the form of eggs tomake almost a fritter.- So I feel like you might be on the righttrack, but you might have skipped a step.- Take the porkand seeth--- Seeth it.- Seeth it well.We now know seeth is boil.I'm guessing that's grind.- Grind.- Grunde?- There's a floating eyeabove the G and the N.- As in someone had forgotabout it and put it in afterwards.Grind it, we know that's asoft S--- Small.- So smally.Small.So grind it small, fine.And medle it.- With egg.- With egg.- With egg.- Whipped egg?- Whipped yep, whipped yep.- I dunno.And bread.- And brie, oh bread.- Which has been grated.- So that is all in one.- So it's gonna mix all together.- Yeah, so we're making a fritter.- Yeah but,the more you read forwards,you'll see that the paneing thingisn't too far away from--- Oh, maybe paneing with the spices.You puta spice on the outside.- Well then it says,what's that you reckon?Do?I think that's what you're,I think you are doing at the moment.- Do pto, do--- Do a powder of spice,of strong spice and saffron.- Yeah.- And we knowthat's a small S.- Salt.- And saltwith pine salt.- Or one of the otheringredients that's there.- Pine nuts.- Pine nuts.- Pine and falt.- Oh, pine and falt, okay.- It's like Steven with a PH.- Yeah.- Phteven.- So up until that point,everything's all going together.- Then you take a cloth,not cloth, clothes.- How is that?Oh yeah, because an S.- Is it?It's not the same as that one.- Yeah, well it's a different type of F.- Then taking clothes of small balls,e foiles.The only other ingredient we've been giventhat we haven't used is flour and water.Although the water mighthave been for the pork.- You haven't used the sage.- Sage comes next.Foiles of sage.- But going back to--- Leaves have said,do we roll it in leaves of sage?Then wet it with abatour,um, a bit of egg.- Batour could also be?- Batter of egg.- Oh, okay.So egg, oh okay.So you're going withbatter around the sage?- Yeah.- And the pork.- Yeah.- Mhm.- Fry it and then serue it forth.(Barry laughs)- Serue it forth.- Okay, now I know that,there are three things I'm going to do.I'm gonna get some oil onto fry.I'm gonna make a batter with some flour--- And egg.Is that right?- Yeah.- Yep,and egg.- And we'regonna get some sage leaves ready.- I think we've got it boys.So yeah batour of ayren,we already know that ayrenis the old English for eggs.Batour is a batter.So similar to a pancake oryour Yorkshire pudding batter.(upbeat music)- It dawned on us while we were waitingfor our pressure cookered pork.It makes perfect sense.Take pork and seeth it well.Well when you're seething--- Urgh, I'm seething.- You're really angry and you're atboiling point--- Boiling yeah.- And you're literally about to boil over.- Yeah.- Well anyway, we've seethed our pork,we've grinded it well.- Into breadcrumbs and eggs.- Medle with egg, bread, grated.- Yeah.- Yeah.- And Baz has made thisamazing powdered spice.Have a sniff Jay.Warming.- Wow.Did you find the recipecalled macaroons in there?- No.- Wanna take a guessat what macaroons mightbe a recipe for?- Little french pastry things?- No.- Oh, the coconut things?- No.- Oh.- The first recordedrecipe for mac and cheese.(Barry and Ben laugh)- Interesting, macaroni.Some egg.- Enough to bind.- Yeah.Saffron whence it appears,that this name ran through most languages,an excellent drug was brought hitherin the time of Edward III.It may be true, but still no such quantitycould be produced here in the next regionas to supply that very large consumption,which we see made of it.- I'm surprised--- They loved saffron,they just couldn't grow enough of it.- I'm surprised how muchthese ingredients arenot from this country.- And I think that's the big thingof why this is for all the upper classes.People who are able toget hold of those spicesand ingredients that us pauperswouldn't have been able to.- Mhm, speak for yourself.- Sorry, Barry of Taste.- Mr. Pretentious.(group laughs)- Does it smell good?- It does smell good.And the good thing isbecause it's all cooked, we can taste it.- Except for the egg, but it's fine.Did you put the saffron in?- Oh yeah.- Little bit of saffron.- That's felt powerful enough.Oh, no salt actually.- Salt.- Salt and pine nuts.- And pine with a whine.But after all we have conesbrought hither from Italyfull of nuts or kernels,which upon roasting comeout of their capsuleand are much eaten by the common people.And there perhaps maybe the thing intended.Pine nuts.(Jamie laughs)- Tasting good?- Mmm.Ooh actually yeah.- Yeah?- It is,it is a little bit Christmasy,but with that long pepperthere's a aftertaste therethat catches you by surprise.- That's lovely.- Oh, that's really nice.- Rolling foils of sage.- You like that size?Sort of ball, you think?Or does it need to be bigger?- Yeah, maybe.Okay, I see what you're doing.Decent sized ball, right?- Yeah.- Hm, try one and see what happens.(upbeat music)Both of these are gonna be rather lovely.What I hadn't really considered beforeis how quickly you cancook pork shoulder steaksin a pressure cooker andthen mix it into a doughto make these meatballsthat need cooking out because of the egg.But kind of fun.(upbeat music)- How're meatballs looking?- I'm gonna squeeze one more in.Pop.And then serue forth.I think literally just means--- Serve?- Yeah, serve it.Serve it forth, go with.- Sorted.- Forted.- Forted.- Forted.(upbeat music)- There we go, Baz.King's balls.- I mean that looks quitesophisticated and daintyeven for our times, let alone back then.(upbeat music)- There we go.I feel like we ought totake a photo of it becauseSamuel Pegge never bothered.(Jamie laughs)- Samuel Pegge,He's now going to the saxons.The faxons.- The faxons.(Ben and Barry laugh)(upbeat music)- They look really good.- I mean, I dunno whatthey're supposed to look like,but they look quite cool.Mmm.- It's got, it's the sagestuffing vibes.- Mm.- It has got stuffing vibes,but some of the spices have mellowed outa bit since it's been fried.It's really nice.- It's really lovely.Actually,quite a strong warmth from those spices.- Yeah.- And then the saffron,which I always sort of describeas quite a metallic flavour,cutting through what's quite fatty porkand then deep fried batter.- This is the first oldfashioned thing we've donethat feels like it's got a place today.- I don't think anybody wouldguess that that was from 1390.- Hmm.- If you served it to them.Well, do you wanna see what,the reference photos we found?- Yeah.- Looked like.A-sha-pow.This--- Yeah.- Looks incredibly similarto what you've created.- Yeah.- Little straggly bits,some deep fried sage leaves as well.And about the right,we dunno what size of the bowl is,but about the right shape and size,and everything.- Yeah.You're right,as soon as you kind of gotyour head around how to read,(Barry and Jamie laugh)it became actuallyrelatively straightforward.- Yeah.I would like to do alot more from this book.- Well, I think the boysabsolutely nailed this one,but what do you think?Let us know downstairs in the commentsand what cookbooks should webe trying to cook from next?We just find something in acompletely different language.- This is a different language.Look at it.(Jamie laughs)(dramatic music)♪ Hooray the Ebbersman comes ♪♪ With his band of brothers ♪♪ And a splintered bum ♪♪ Food trails and barrels of fun ♪♪ In a livestream we can show, huh ♪\n"