Lindisfarne 2010 Repast


Course One

rye, pickles (jar), boiled cold eggs sliced, apple segments, salted butter

  1. Slice as appopriate and plate.


  • Yeast
  • 1C milk, warm
  • 5C flour
  • 4 Eggs
  • 1/2C melted butter
  • 2t Sugat
  • 1t Salt


  1. Make paste of milk/yeast/sugar/1C flour. Sit 1hr
  2. Add eggs, beaten, also add melted butter
  3. form into dough
  4. let rise 4 hrs
  5. For the filling; use anything availible
  6. To cook form into small parcels and either bake or deep fry. Serve hot and crispy


Salmon, Salt, Dill, lemon. Will be pre-made. Slice and serve

pashtet (pate)

Will be pre-made. Slice and serve


Course Two



  • Buckwheat
  • vege stock cubes
  • water
  • salt / pepper as needed

    1. Place cookware with buckwheat over medium heat
    3. Stir for 5
    4. Add boiling water and salt, cover tightly, reduce heat to low, and simmer for about fifteen to twenty minutes or until buckwheat is ready (grains are tender). Drain the excess water (if not all absorbed)
    5. Preheat the oven (350F), cover and cook in the oven for another 10 minutes. Use oven-safe cookware
    6. Turn off the heat and leave kasha in the oven until ready to serve


lentils and skirrets (Rep w/ parship) w/ bacon

  • Block streaky bacon, diced
  • chicken hearts
  • garlic leaves
  • brown lentils
  • ginger
  • diced onion and garlic
  • stock
  • skirrets (parsnip)


compostium of cabbage, chard, dill, and mushrooms

  • Sliced onion
  • shredded cabbage
  • silver beet, shreded
  • lovage
  • dill
  • mushrooms, rough dice
  • garlic vinegar
  • butter
  • salt / pepper


dice ingredients and layer alternately. Add a little vinegar and bake 40 mins. Mix and then serve


fried spiced onions (1000 eggs v1 p 52)

  • Sliced onion
  • ghee
  • white wine (small qty)
  • pepper
  • cinnamon
  • mustard
  • ginger
  • salt
  • vege stock as needed


chicken portions baked w/prunes

  • Onion sliced
  • prunes diced
  • juniper berries
  • chicken
  • bay leaves
  • streaky bacon, diced
  • ginger
  • cinnamon
  • red wine
  • dill seed


cover bottom of roasting dish with dry ingredients, put chickens on top, and dust with spices, then add wine and bake, covered till done

green mustard sauce


  • Mustard (dijon)
  • honey
  • wine, red
  • olive oil
  • powdered anise
  • salt
  • parsley
  • pepper


  1. make as for a pesto. Serve.


Third course

baked apples in caramelised sugar. w/cream


  • Apples, peeled and sliced
  • sugar
  • cinnamon
  • cream


  1. Slice/peel apples. Scatter with sugar and cinamon, bake
  2. serve w/cream, hot.

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