Renaissance Faire Food! (Mushroom Stew, Turkey Legs, Scotch Egg)

The Renaissance Faire is a time for Lords (nerds) & Ladies (nerdettes) to come together and celebrate… actually… I’m not really sure what, but it’s awesome. My favorite part aside from the merrymaking is the food and drink. No disrespect, but the food at the faire is mid, but I say that with love because nonetheless I look forward every year. Today we’re going to take a trip to the Bristol Renaissance Faire and sample some of my must-have dishes then we’ll bring it back to my castle where I’ll show you how to put an upgraded spin on things. Also, I may or may not have been knighted… 🤘🏼 Adam

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STUFF I USE...

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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Mushroom Cauldron! (and bread sticks)

Yield: 10-12 servings

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Mushroom Stew & Breadsticks

Prep time: 30 MinCook time: 1 HourInactive time: 2 HourTotal time: 3 H & 30 M

Ingredients

Mushroom Stew Cauldron

• 4 Tbsp Butter
• 2 cups Dried Shiitakes
• 3 cloves Garlic, minced
• 1 sprig Fresh Thyme
• 1 Bay Leaf
• 1/4 bundle fresh Parsley
• 2 quarts (8 cups) Stock
• 1 piece Kombu (optional)
• 2 pounds Mushrooms
• 1 Tbsp Cornstarch
• Fresh Chives, for garnish
• Black Pepper, as needed
• Kosher Salt, as needed

Breadstick "Wands"

• 1 tsp Instant yeast (4g)
• 8g Sugar
• 25g Olive Oil
• 2 tsp Kosher Salt (7g)
• 380g Bread Flour
• 230g Water
• Melted Butter, as needed
• Parmesan Cheese
• Dried Sage
• Dried Rosemary
• Dried Thyme
• Dried Garlic
• 1 pinch MSG

Instructions

Mushrooms Stew Cauldron

1. To a large pot over medium heat, melt the butter and add the garlic. Cook the garlic for 30 seconds, just until fragrant, then add the beef stock and bring to a simmer.
2. Add in the fresh thyme, dried shiitake mushrooms then simmer for 30 minutes until slightly reduced.
3. Add the fresh mushrooms and cook for 5-10 more minutes, until they’re just barely cooked through but tender.
4. Add the cornstarch and a small ladle of the broth to a small bowl and mix until smooth. As the soup simmers, slowly pour in half of the slurry while mixing. The soup will thicken on contact with the slurry, add the remaining slurry if you’d like it thicker. Simmer for 5 more minutes then cut the heat and allow it to cool slightly.
5. Serve in individual bowls garnished with parsley and don’t forget the bread wand.

Breadstick "Wands"

1. In a mixing bowl, add the sugar, water, yeast, olive oil and water. Mix by hand until a shaggy dough ball forms then cover and let rest for 20 minutes.
2. Add the salt and mix until the dough becomes smoother, transfer to a clean work surface and continue kneading until smooth and gluten has developed. Cover and rest the dough for 10 minutes.
3. Roll the dough out on a lightly floured surface to 9x13 inches. Brush a 9x13 baking pan with melted butter then transfer the dough in. Allow the dough to proof for 1-2 hours at room temperature, until noticeably puffy.
4. Preheat the oven to 475F (247c).
5. Use a bench scraper to cut the dough into even sticks horizontally then bake the bread sticks on the middle rack for 10 minutes.
6. Mix all the topping ingredients but the butter in a small bowl but the butter together, set aside until needed.
7. Remove the bread wands from the oven and brush with more butter. Sprinkle on a liberal amount of the mixed topping then bake another 5 minutes to set the toppings. Remove and transfer to a wire rack to cool for 10 minutes before serving.

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Glazed & Grilled Turkey Legs!

Yield: 2-3 Turkey Legs

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Grilled & Glazed Turkey Leg

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

Turkey Legs

• Turkey Leg
• 3 Tbsp Butter
• Fresh Rosemary
• Fresh Thyme
• Fresh Sage
• 2 cups Sherry Vinegar
• ¾ cup Maple Syrup
• 1 Tbsp Salt

Nut Crumble

• 1 part Peanuts, toasted
• 1 part Sunflower Seeds, toasted
• 1/2 part Sesame Seeds, toasted
• 1 tsp Sugar
• Kosher Salt, to taste
• MSG, to taste

Instructions

Turkey Legs

1. In a sous vide bag, add the turkey leg, salt, butter and herbs. Sous vide the Turkey Leg at 149F (65c) for 24 hours.
2. Remove the turkey leg from the bag and set on a wire rack.Strain the cooking juices from the bag into a small sauce pot.
3. In the same small sauce pot as the cooking juices, add the sherry vinegar and maple syrup. Reduce the mixture by half until very thick. Season with a sprinkle of fish sauce. Taste and adjust seasoning.
4. Fire up the grill and cook the turkey legs until browned on one side. Flip the turkey leg and brush on the glaze. Repeat the glazing process until the turkey leg is a dark auburn color. Remove and set aside to cool slightly.
5. Dip the turkey leg in the nut crumble. Serve with fat napkins and a horn of brew (or mead).

Nut Crumble

1. Pulse all the nuts, seeds and seasoning in a food processor into a coarse crumble. Pour onto a sheet tray or shallow bowl for easy coating. If making ahead, store in a sealable container.

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Scotch “Dragon” Eggs!

Yield: 8 eggs

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Scotch "Dragon" Eggs

Ingredients

Scotch Eggs

• 8 Eggs
• 4 pounds Ground Pork
• Medieval Spice Blend (see below)
• 1/4 cup Water, more as needed cold
• Breadcrumbs
• All Purpose Flour
• Egg wash

Creme de Merlin (Chipotle Mayo)

• 1 small can Chipotle in Adobo
• 1 tsp Smoked Paprika
• 2 cups Mayo
• 1 Tbsp Malt Vinegar
• 1 tsp Sugar
• Kosher Salt, to taste

Medieval Spice Blend

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon

Instructions

Scotch Eggs

1. Bring a pot of water to a boil and carefully lower in the eggs. Cook for 7 minutes then chill in an ice bath. Peel and set aside.
2. In a large bowl, add the ground pork and spice mixture. Season with a generous pinch of salt and mix by hand. Add in the water and continue mixing until the meat turns homogeneous. Set aside.
3. Wrap the cooked eggs in the sausage, set aside.
4. Coat the sausage-egg balls in flour, egg wash and bread crumbs twice. Fry at 350F (176c) until golden brown and crispy. Season with a pinch of salt and allow to cool on a wire rack.
5. Serve dragon eggs with Creme Merlin.

Creme de Merlin (Chipotle Mayo)

1. Blend the chipotles in adobo with mayonnaise, salt, sugar and malt vinegar. Taste and adjust seasoning. Store in a squeeze bottle in the fridge.

Medieval Spice Blend

1. Mix everything together. Store in a container.

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