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Hawkwoods 5th Baronial Birthday.Feast Recipes

By Lord Vladimir Krisa Tirgovishtets.

Appetizer

Rockets loaded bread

1 loaf of french bread or baguette1 red pepper, roasted and cut in thin strips3 onions, cut in inch half moons.1 cup of Balsamic vinegar.1 cup goat cheese1 tablespoon fresh herbs. (dill, mint, chives, etc.) minced.

Reduce balsamic over low heat until almost a syrup, make take up to an hour. Remove from heatand refrigerate to congeal.

Saut onions until brown and caramelized.Roast pepper on flame and sweat in a bag to remove skin. Cut and reserve.Slice & Toast Bread.Mix cheese and herbs and set aside.

Assemblage:Spread cheese on bread.Top in this order:OnionsRed pepper

Arrange on a plateUsing a spoon drizzle plate and bread slices with balsamic reduction.

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First Remove

Beef Mushroom Barley Soup(Original serve 12)

1 pound beef, Cut into 1 inch cubes1 pound portabella mushrooms cubed1 carrot, diced2 cups onion, diced1 cup celery, diced1 16 oz cans Adzuki beans, drained & rinsed3 tablespoons beef bullion or2 cups beef stock1/2 cup barley cup lentils (red)12 cups water, rinsed & peeled2 teaspoons salt2 teaspoons Pepper

2 tablespoons olive oil1 cup flour1 cup red wine(optional)

Toss beef in flour S&P and brown in pan. Deglaze fond with wine or stock.Saut aromatics in oil, add mushrooms when onions are transparent. Add adzuki beans andcontinue to sweat. Add oil to keep food from sticking. stir in bullion/stock. As celery starts tobecome soft add water. once boiled add lentils and barley and lower heat to simmer. Cook for 1-2 hours or until too hungry to wait.

Second Remove:

Carrot, Ginger Cumin Salad

1 pounds carrots- sliced as thin as possible1 1/2 teaspoons butter2 tablespoons cumin seeds2 tablespoons chopped fresh ginger2 cloves garlic2 tablespoons lemon juiceSalt & pepper to taste2 tablespoons parsley

Peel carrots & cut into paper thin slices, or slice in food processor. Melt butter & saute cumin,about 30 seconds. Add ginger and garlic and saute for another minute. add carrots and lemonjuice & saute for another 5 minutes. Add S&P + fresh parsley

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Third Remove:

Dry Fried Cauliflower & potatoes

1 Cauliflower - stem removed and cut into florets

2 tsp Oil1-2 tsp Urad dal (Beluga Lentils1-2 tsp Mustard seeds1 potato (red) cut into inch cubes1 tsp Jeera (cumin seeds)Asafoetida a pinch (really!)Dry red chillies 2-3 (optional)1 tsp Turmeric powder (haldi)1-2 tsp Red Chilli PowderSalt to tasteCilantro for garnish

Heat the oil in a flat bottomed pan or skillet. Add the urad, mustard seeds, jeera and asafoetida.If you like spicy food, you can also add the dry red chillies here.[Vlad omitted it For HBB Feast]

When the mustard seeds splutter, add the cauliflower & potato.

Now add the turmeric powder and the red chilli powder. Mix so the powders coat the vegetableevenly. Let the vegetable mix cook on a slow fire for about 10 minutes, stirring it occasionally.Now add the salt, and cook on slow fire for another 5-7 minutes. Some water may be added toreduce spices from sticking and accelerate process.

Add cilantro for garnish (optional).

4th Remove:

Lemongrass Infused Rice

1 cup White jasmine Rice2 tablespoons lemongrass2 cups water1 teaspoon oil

oil pan and add rice to coat rice. Add water and Lemongrass in a spice bag. Bring to a boil and

cover and simmer 20 minutes until tender.

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Fifth Remove:

Chicken Curry

1 cups Onion

1 cups celery3/4 pound chicken *3/4 cup carrot1 teaspoon curry powder1 1/2 cups chicken stock **1/2 cup milk3 tablespoons butter3 tablespoons flour1 Tablespoon parsley1 teaspoon salt1 teaspoon Pepper

Cut chicken* into 1 inch pieces. cook and place aside. Slice carrot, onions & celery & over sweatin 2 parts butter on medium heat. Heat milk & Stock on low heat to avoid curdling. Mix flour,curry & parsley in small bowl. add chicken and remainder of butter and dry ingredients tochicken. Stir. Add stock & mil and drop temp to low to thicken. Serve with rice.

Vegetarian Alternate:*Substitute Portobello mushrooms, cut in inch cubes.** Substitute Vegetable stock for chicken.

Dessert:

Turkish coffee

1 cups Turkish ground (fine) coffee1 cups sugar2.5 cups water4 Cinnamon sticks8 wholes cardamom pods

Add water & coffee to a pot, as it heats add the sugar & spices. When it boils remove from heatand stir. Repeat 3x. Serve.