This topic contains 2 replies, has 1 voice, and was last updated by Anonymous 3 years, 11 months ago.
July 7, 2016 at 5:34 am #1252
I am pleased to open up the cooking contest for the Ludi Apollinares, one that most honors Apollo himself. A description of the history of this Ludi as well as the opening ceremony can be found here (viewtopic.php?f=3&t=763), as conducted and cataloged by our honorable Sacerdos Apollinis, Lucius Vitellius Triarius. Thank you for taking the time out of your busy schedule to conduct this ceremony, Triarius!
So without further ado, here is the listing for the cooking contest of the Ludi Apollinares!
This cooking contest will run from 06-15 July.
The prize shall be 50 denarii for first place, 25 denarii for second place, and 10 denarii for third place.
Our Curule Aedile, Marcus Flavius Celsus, and I will be judging the contest. There will be equal points awarded in four categories:
II) Historical Reference
III) Description of taste – it does not have to taste good, points awarded for the quality of the description!
III) Ingredients / Receipe
You must cook a Roman themed dish. It can be from a historical recipe or historically plausible Roman recipe.
You must submit entries to myself or Marcus Flavius Celsus, or by posting it to this message. Entries must contain the following information:
I) Name or Roman Name
II) Name of dish
III) Original photograph of dish
IV) Notes on the historical inspiration for dish
V) Description of the taste
I wish every one the best in their cooking endeavors! I look forward to seeing all the recipes you come up with!!
L. Aurelius CurioJuly 9, 2016 at 1:39 am #6140
Here is my entry. I made this dish yesterday while celebrating with friends the start of Ludi Apollinares and Nonae Caprotinae.
Name or Roman Name: Fish in Coriander Crust
III) Original photograph of dish
IV) Notes on the historical inspiration for dish:
This dish is a Roman recipe from Apicius, namely Apicius 10, 1, 4. In this passage Apicius says, "Prepare the fish carefully, put in a mortar salt and coriander seed, crush the seed finely, roll the fish in it, put in a baking dish, cover, seal, bake in the bread-oven. When cooked, season with very sharp vinegar and serve."
V) Description of the taste:
It tastes like a cross between coriander and breaded fish. It is easy to imagine this dish as the father of modern fish and chips. It did not look as pretty as it was delicious!
Take six tablespoons of coriander seed and bake in oven at 190 degrees Celsius for 10 minutes.
Add baked coriander seed and three tablespoons of coarse sea salt and crush in a motor until fine. Then roll the fish fillets (I used cod) in the mixture until fully covered.
Place fillets on oiled BBQ over an open flame. Cook over medium heat for 15 minutes. Flip fillets at seven-minute mark.
Plate the fish and add a splash a white vinegar over the fish. Don’t forget this step! The vinegar brings out the taste of this dish!
We enjoyed this dish with good company in the summer weather of our garden and served with fresh figs, cheese, olives and white wine. I suggest a nice gewürztraminer.
Valete!July 16, 2016 at 12:19 am #6342
I would like to thank Lucia Hostilia Scaura for her entry and for her submission of such a wonderfully delicious sounding dish! Your reward shall be deposited to your account in the near future. 🙂
L. Aurelius Curio
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