|Caroenum - mmm!|
First of all, we took a quick tour of the ingredients available to the Roman cook. We tasted caroenum (condensed grape juice) and date syrup, and smelled fish sauce and dark sourdough bread.
|Food processing, Roman style|
Then we set to work on our recipes. Gungor, Gizem and Anna - armed with a mortar and pestle - worked on hypotrimma, a sweet, herby cheese dip. Much pounding, slicing and stirring later, and a wonderful dip emerged. And Trevelle discovered a new favourite food!
Max and Benedict took on the hefty challenge of ham and figs in pastry. A superb, delicious and beautifully presented dish - even if the cooking time went to the wire!
|Cook the lettuce?!!|
Bruno and Andrew tackled perhaps the most unusual dish to modern palates: lettuce patina, a sort of vegetable baked custard. Excellent seasoning with lots of pepper, the lettuce crunchy and the egg creamy, the dish was cooked to perfection, even if it wasn't to all tastes.
|Not your average semolina pudding|
Nailaa and Trevelle produced a real crowd-pleaser, a honey-flavoured semolina pudding with almonds and raisins. It was delicious. I think I ate more than my fair share of that one.
|Serious amounts of chopping required|
And that leaves us with Kacper ("I don't cook") and Tanvir (kitchen whizz). Well, they obviously made a good team (or Tanvir did twice the work?) because their melon in a mint sauce went down a storm.
Once all the dishes were ready, the tasting and judging happened. Two winners were declared: ham and figs in pastry and the melon with mint. Well done Max, Benedict, Tanvir and Kacper!