Hawkwoods 5th Baronial Birthday.

Feast Recipes
By Lord Vladimir Krisa Tirgovishtets.

Appetizer

Rockets loaded bread

1 loaf of french bread or baguette

1 red pepper, roasted and cut in thin strips
3 onions, cut in inch half moons.
1 cup of Balsamic vinegar.
1 cup goat cheese
1 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 heat
and 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:
Onions
Red pepper

Arrange on a plate
Using a spoon drizzle plate and bread slices with balsamic reduction.
First Remove

Beef Mushroom Barley Soup

(Original serve 12)

1 pound beef, Cut into 1 inch cubes

1 pound portabella mushrooms cubed
1 carrot, diced
2 cups onion, diced
1 cup celery, diced
1 16 oz cans Adzuki beans, drained & rinsed
3 tablespoons beef bullion or 2 cups beef stock
1/2 cup barley
cup lentils (red)
12 cups water, rinsed & peeled
2 teaspoons salt
2 teaspoons Pepper
2 tablespoons olive oil
1 cup flour
1 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 and
continue to sweat. Add oil to keep food from sticking. stir in bullion/stock. As celery starts to
become 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 possible

1 1/2 teaspoons butter
2 tablespoons cumin seeds
2 tablespoons chopped fresh ginger
2 cloves garlic
2 tablespoons lemon juice
Salt & pepper to taste
2 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 lemon
juice & saute for another 5 minutes. Add S&P + fresh parsley
Third Remove:

Dry Fried Cauliflower & potatoes

1 Cauliflower - stem removed and cut into florets

2 tsp Oil
1-2 tsp Urad dal (Beluga Lentils
1-2 tsp Mustard seeds
1 potato (red) cut into inch cubes
1 tsp Jeera (cumin seeds)
Asafoetida a pinch (really!)
Dry red chillies 2-3 (optional)
1 tsp Turmeric powder (haldi)
1-2 tsp Red Chilli Powder
Salt to taste
Cilantro 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 vegetable
evenly. 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 to
reduce spices from sticking and accelerate process.

Add cilantro for garnish (optional).

4th Remove:

Lemongrass Infused Rice

1 cup White jasmine Rice

2 tablespoons lemongrass
2 cups water
1 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.
Fifth Remove:

Chicken Curry

1 cups Onion
1 cups celery
3/4 pound chicken *
3/4 cup carrot
1 teaspoon curry powder
1 1/2 cups chicken stock **
1/2 cup milk
3 tablespoons butter
3 tablespoons flour
1 Tablespoon parsley
1 teaspoon salt
1 teaspoon Pepper

Cut chicken* into 1 inch pieces. cook and place aside. Slice carrot, onions & celery & over sweat
in 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 to
chicken. 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) coffee

1 cups sugar
2.5 cups water
4 Cinnamon sticks
8 wholes cardamom pods

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