What did Henry VIII eat? Tudor Feast
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Dining for the nobility during the Tudor period was about much more than just food. The size of a household and the quantity and variety of food provided were an important way of demonstrating wealth and influence.
Let's explore the diet of King Henry VIII!
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Credit:
Created by Daniel Turner
Narrator:
Chris Kane
Music Credit:
Renaissance by Audionautix is licensed under a Creative Commons Attribution licence (
Artist:
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
sources:
Breverton, T. 2016. The Tudor Cookbook: From Gilded Peacock to Calves' Feet Pie. Amberley Publishing Limited
Henry VIII: King and Court
By Alison Weir
The Tudor Kitchen: What the Tudors Ate & Drank
By Terry Breverton
The Tudor Kitchen: What the Tudors Ate & Drank
By Terry Breverton
Groom, S. 2013. At the King’s Table: Royal Dining Through the Ages. London: Merrell
Weir, A. 2011. Henry VIII: King and Court. London: Vintage Books
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How To Make Flaky, Moist Grilled Salmon & Pan Seared Chicken | Sauté Lemon Kale | Easy Keto
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Spicy Pan-seared Salmon & Chicken
Yield: 2 servings per salmon filet and chicken
Seasoning for Salmon and Chicken
2 (8 oz.) fresh Salmon filets
2 (8 oz.) boneless, skinless chicken breast or thighs, cut into thin half slices
***Keep both fish and poultry separated. Don’t cross contaminate.***
Pam oil spray, butter flavor
1 tbsp. Crushed red pepper flakes
2 tsp. Kosher salt
1 tbsp. Crack black pepper
2 tsp. Smoked Paprika, regular paprika is fine
2 tsp. Old Bay seasoning
2 tsp. Poultry seasoning, unsalted
(Poultry seasoning should have garlic powder and onion powder in it already. If not, add it them in individually.)
1. You’re going to season the chicken and salmon eggs the same seasonings, but just separately. **Don’t cross contaminate.**
2. Spray or oil your pan, heated medium high heat.
3. You’re going to cook each item separately, as well. Pan-seared the chicken until both sides are golden tan. Should take approximately 8-10 minutes. Internal temp (165°F)
4. For your salmon, you’re going sear on both sides for about 10 minutes. Allow to bake a little longer for about 15 minutes at 350°F. Internal temp for doneness 145°F. Remove from oven once reach the right temperature. Serve as desire.
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Zesty Lemon Sauté Kale
10 oz. Curly Kale, rough chopped
1 medium red or white onion, diced
2 large-medium bell peppers, red, green, or multi color, diced
1 cup julienned carrots
1 cup grape tomatoes, leave whole
1 tbsp. Garlic/Ginger Paste
Kosher salt and black pepper
2 tsp. Crushed red pepper flakes
Pam oil spray, butter flavor (less calories)
1 lemon, juice and zest
1. Spray medium high heat wok.
2. Toss in the onions, peppers, carrots, and tomatoes. Sauté until onions have become translucent a bit.
3. Add in the garlic/ginger paste. Stir some more.
4. Bring in your chopped kale, stem included.
5. Add in your seasonings.
6. Taste and adjust.
7. Add your zest and lemon juice.
8. Total time for sauté should be 15-20 minutes. You don’t want you’re kale too wilted.
9. Serve and enjoy with any main entree. I love mine over some basmati rice with extra lemon juice. It’s so good!!
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Ainsley prepares his uncle's pork calypso. Ingredients of ginger, garlic, muscovado sugar, spice, pineapple juice and most importantly Rum combine to marinade the barbecue meat. Ainsley also shows us how to add flavour to your meat using different coals, wood, herbs and fruit skins.
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