Monday, 20 April 2015

Tudors on Tour Ryschewys recipe

King Henry VIII is visiting the North-West for the very first time this bank holiday, 2nd-4th May, when he and his couriers take up residence at Tatton Park, as part of Tudors on Tour. Tudors on Tour is a spectacular outdoor family festival, where guests can be expected to be transported back to the year 1526 and get swept away with the excitement of the Tudor court on Royal Progress, when the king would travel around the country staying in the castles and manor houses of nobility.
It will boast a pop up palace, jousting daily, Tudor theatre, a hands on history zone, family zone, and access to the farm, as well as a quest to see if you are fit enough to meet the king himself, after visiting the costume tent. With every ticket purchased, you will also get a free ticket to Hampton court too, to use within the year.
The festival is being run by Historic Royal Palaces, an independent charity that cares for six palaces.
 
Advance tickets (Before May 1st) cost £30 for a family (up to 2 adults and 3 children), £12.50 an adult, £6 for a child, and £10 for concessions. You can book your tickets here.
 
S and I got into the spirit of Tudors on tour this afternoon, and made the "Ryschewys close and fryez" dish. To be honest I had never heard of these before, but we were ready to give them a go. They are delicious, and we will be making them again. I would say they taste similar to mince pies. So, for my girlies sake... old fashioned mince pies, aka Ryschewys close and fryez.
 
If you would like to make some, here is the recipe.
 
To make 12
Filling:
3 Dried figs
3 Chopped dates
A tbsp. of currents
Half a tsp. of mace, aka nutmeg for the non Tudors
Half a tsp. of black pepper
Half a tsp. of canella, aka cinnamon for the non Tudors.
Paste/Pasta:
100g flour
Dessert spoon of sugar
pinch of saffron dissolved in a little bit of water.
 
 Method:
1. Pound the figs in a mortar. We don't own a mortar, so used the end of a pastry brush and a bowl... it seemed to work.
2.Add the dates, and currants and pound some more
 
3.Finely chop, grind and mix the spices.
4.Add the spices to the dried fruit, and mix thoroughly.
5.Make a paste from the flour, sugar and saffron water.
 
6.Roll out the paste as thin as paper.
7.Cut out small circles, about teacup size.
 
8.Add a small amount of fruit mix
9.Damp the edges of the paste with water, and close forming a pea-pod shape. (Ours didn't resemble pea-pods, but at least they were parcels)
 
 
10. Shallow fry in oil, or in a deep fat fryer, until golden brown.
 
 
11.Serve warm, sprinkled in sugar. (I dropped them in a bowl of sugar)
 

 They are meant to look like this...


The original recipe photo looks more appealing doesn't it?
The verdict?? J enjoyed them, but stopped at one....


S who made them... wasn't keen., and preferred the currants as they come...

 
Both myself and Daddy liked them. I think I will re-attempt this recipe around Christmas for a lighter version of a mince pie. Delicious. If my instructions are not clear enough, you can cook along with Tudor kitchens at Hampton court palace at www.tudorcookery.com
 
 
 
 
 
*We were sent the ingredients, and the recipe to cook Ryschewys close and fryez in return for a write up on Tudors on Tour. All photos are my own.
 
 
 
 


6 comments:

  1. Mmm, these look and sound delicious! And I think yours look loads better as they're more authentic :D

    Louise x

    With love from Lou

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  2. Those look amazing, what would you say is best to serve them with?

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    Replies
    1. We had them just as they came of still warm, but would say cream would go well to, or even ice cream. :-) yummy!

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  3. omg they look delicious and i love figs I cant wait to try the recipe. k x

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  4. This looks like such a lovely idea!

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