Dias Medievais X11 26th, 27th, 28th, 29th Agosto 2010
The festival We invite you to take an unforgettable voyage into the Middle Ages. In Castro Marim, over four days and four nights, the village brings life to the mythological personalities of this stage with knights and maids, monsters and secrets, kings and queens, wars and punishments, great feasts and evenings in the castle. The daily scenarios change and we are transported to medieval life in the castle and village and in the Forte of Sao Sebastiao. Experience first hand emotive tournaments of horsemanship and hawking. watch magical shows, demonstrations of medieval arts and crafts and an exhibition of medieval instruments of torture and punishment. Indulge yourself gastronomically in great feasts, artisan market stalls, hand made chocolates, dried fruits, herbal teas and traditional spices. Take home a piece of magic of this distant world relived in 2010
The Banquet Casa Rosada served a 4 course medieval banquet on the first night. Having watched the parade go by with a glass of champagne, our guests sat down to a spread of medieval inspired dishes
The Festival and Market A photographic memory of the four day festival
o Banquete Medieval Thursday 26 August 2010
watermelon and feta cheese skewers with Indian spices meatballs roasted in lemon leaves home made rillettes with pipas
espetadas of tuna
saltimbocca of pork grilled quail with garlic lemon and herbes de provence with cous cous ras-al-hanou moroccan carrot puree
salad of traditional herbs
the court jesterÂ´s cheesecake
Watermelon and feta cheese skewers with Indian spices ½ watermelon 200g block feta cheese 1½ tsp garam masala ½ cumin powder 1 glug extra-virgin olive oil ¼ tsp red chilli powder Dash of lime juice 1 tsp fresh chopped coriander Salt and pepper
Cut the watermelon into chunks and set aside. Cut the feta into chunks of the same size and place in a bowl, add the remaining ingredients and stir well to coat. Thread alternate chunks of watermelon and feta on to skewers and serve.
Meatballs roasted in lemon leaves Makes 24
100g day old rustic bread, torn 25o ml milk 500g minced meat of your choice 100g freshly grated parmesan sea salt and black pepper 2 garlic cloves crushed 2 tablespoons chopped ďŹ‚atleaf parsley 2 tablespoons lemon juice grated zest of 1 lemon 24 lemon leaves 2 tablespoons olive oil 24 strong toothpicks
Heat the oven to 180C /gas 4. soak the bread in the milk for 5 minutes then squeeze it dry with your hands. Mix together with the meat, cheese, seasoning, garlic, parsley, lemon juice and lemon zest. If the mixture seems heavy, add a little more milk, then roll into 24 walnut sized balls. Lightly oil both sides of each leaf, bend a leaf around each meatball and fasten with a tooth pick. Bake 30 to 40 minutes until ďŹ rm and lightly browned. Serve warm in the leaves, but donÂ´t eat the leaves!!!
Home made Rillettes with pipas
1 kilo belly pork boneless and skinned 300g pork fat 250ml white wine 3 bay leaves 3 sprigs of thyme 3 cloves garlic
Put the pork fat, white wine, bay leaves garlic and thyme in a casserole with a lid. Heat gently until the fat has melted. Add the meat and cook over a very low heat for about 3 hours or until the meat is completely tender. Remove the lid, lift the meat from the juices, and on a chopping board very ďŹ nely shred the meat with two forks. Pack tightly into a china or earthenware bowl, or alternatively 6 individual ramekin dishes. Strain the liquid and cooking residue from the casserole, through a sieve over the rillettes and mix in lightly. Leave to cool, then refrigerate till the fat has set. Serve with pipas, toast, crusty bread, olives and plentiful cornichons
Espetadas of Tuna (marinated tuna skewers)
1 kilo tuna steak in one piece
FOR THE MARINADE 3 tablespoons soya sauce Juice of 1/2 lime 1 tablespoon rice vinegar 1 tablespoon sesame oil pinch of chilli ďŹ‚akes 6 thin slices of fresh ginger 2 garlic cloves crushed Cut the tuna into bite sized cubes and set aside. Combine the marinade ingredients in a ceramic dish and add the tuna. Cover and refrigerate for at least 1 hour but not more than 6. Turn once or twice. Cook on the griddle or barbecue 2 minutes each side. DO NOT OVERCOOK
Saltimbocca of Pork 3 slices of Bifanas do porco per person ( a thin cut of pork used in algarvian sandwiches ) 3 thin slices of presunto serrano per person 3 leaves fresh sage salt and freshly ground black pepper 1 Tbsp butter, 1 Tablespoon olive oil 1/2 cup white wine
Gently pound the pork slices with a mallet or rolling pin until thin. Lay a piece of presunto over each slice. Top with a sage leaf, and season with salt and pepper, Roll the slices around the ďŹ lling and secure each with a wooden toothpick. Heat a Ă§arge cast iron skillet over high heat until hot. Melt the butter until it is foaming. Add the oil add the pork rolls, turning them to brown on all sides. Cook for about 2-3 minutes or until the pork is cooked. Remove to a warmed plate. Add the wine to the pan and de-glaze until the liquid has reduced by 1/3. Transfer to plates and our the de-glazed sauce over them. Serve with sauteed potatoes and salad.
Grilled quail with garlic lemon and herbes de provence with cous cous ras-al-hanout and moroccan carrot puree 1 jumbo quail per person, butterﬂied Vegetable oil, to brush 1 tablespoon ras el hanout 1/2 spanish onion, ﬁnely chopped 2 tablespoons olive oil 330g cous cous 480 ml chicken stock brought to boil 2 tablespoons currants 2 tablespoons toasted pine nuts 1 tablespoon ﬁnely chopped ﬂat leaf parsley 1 Tablespoon chopped mint 1 Tablespoon chopped coriander juice 1/2 lemon 1/4 cup greek style yoghurt 1 tablespoon sumac coriander leaves to serve Carrot puree 500g carrots, peeled, cut into 2cm pieces 1 tablespoon olive oil 250ml ( 1 cup ) milk, warmed
Cook the carrots until tender. Process the warm carrots in a processor until ﬁnely chopped. Add olive oil and three quarters of the milk and process to a smooth puree. Add the remaining milk, if necessary, to thin mixture to a soft puree. Season to taste with sea salt and freshly ground black pepper and keep warm. Spatchcock the quails. Rub them all over with crushed garlic and herbes de provence. Squeeze lemon juice over the quails, and leave covered for two hours. Brush quail with vegetable oil and sprinkle with sea salt, set aside. Stir Ras el hanout and onion in a heavy based saucepan over a low heat for 2 minutes or until fragrant. Add olive oil and cous cous and stir to combine. Add boiling stock, cover with a lid, remove from the heat and stand for 10 minutes. Stir cous cous with a fork to separate the grains, then add currants, pine nuts, chopped herbs and lemon juice. Set aside and keep warm. Preheat a large heavy based pan or grill plate over a medium heat. Grill quails, skin-side down ﬁrst, for 3 minutes on each side, then rest in a warm place. Spoon cous cous onto plates and, then spoon a little carrot puree to the side. Cut quail in half and place over cous cous. Top with a spoonful of yoghurt, scatter yoghurt with sumac and serve scattered with coriander leaves.
The Court Jester´s cheesecake I created this dessert for the medieval banquet and called it the Jesters cheesecake because it is a cheats cheesecake, with no cooking involved
1 pre- baked sweet pastry tart shell per portion 400g whipping or double cream 200g good quality cream cheese tablespoon honey fresh fruits of your choice peaches, nectarines, grapes ﬁgs any fruit colour of the jester´s hat!!!! Whip the cream. Combine the next two ingredients with the cream scoop into the tart and chill for two hours. Top with thinly sliced fruit. Serve
We are now taking bookings for Dias Medievais XIII 2011 Price â‚Ź175 inclusive of double room for one night with breakfast, programme, ticket to admit to castle, champagne during ďŹ rst night parade 4 course medieval banquet with wine
Acoverage in words and pictures of the twelfth Medieval festival in Castro Marim, East Algarve. The menu for Casa Rosada´s Medieval banquet...