First, I made, as featured in my WIP, Cormarye (roast pork) --only no one at my house eats pork so I used tofu sausage-- and served it with a Irish guada cheese and garlic bread.
This was followed shortly thereafter by Tartys in Applis
So now I can more accurately describe the flavors of saffron (which is more or less pure magic), caraway, and coriander. Because, of course, that was my only motive for this particular activity.
I pulled the recipies from medivialcookery.com should any of you wish to try them.
