The Thousand Year Old Dish Served to Kings and Queens at English Coronations
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- Опубліковано 1 тра 2023
- I was fascinated to find this recipe that was traditionally prepared for the Coronation of English Kings and Queens dating back over a thousand years. Dillegrout, a rich soup/stew made from almonds, chicken sugar and spices first served to King William I in 1068 and served at every Coronation until 1821.
I'm not sharing the recipe for this dish, because i don't want you to make it. That's a first I know. Honestly, it didn't taste that good at all and I don't want you wasting money on ingredients :) But I had to make the dish and share it with you because the history behind it is so fascinating.
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I wish that her Late Majesty gave YOU a country manor for all you did for the Royal Kitchen.
What about the other 60 million who work harder than him for this country? I personally wouldn’t want anything from that old parasite who cared more for her horses than her subjects.
So let's us Yt followers do that, instead. Lovely fellow.
Hear hear.
🤣🤣🤣
Jeez
"Who uses cloves now?" My mother in her beef brisket. And it's wonderful!!!
"The Victorian's came up with a more modern version of cooking this...." How polite and tactful you are, Darren!
Well that was just a delight.
hi papi adam
ADAM???
The judgment. 😂
The Adam in the wild! Can you cook barbacoa for us next?
The man himself! Love your podcast!
Lol, I don’t think I’ve seen any chef on UA-cam not like a dish they made. That was great!!
Refreshingly honest.
That taste test looks like a royal “hell no.“
😂
Winston!
Haha love your honesty Darren! Thanks for making it! The history behind this dish is definitely fascinating
As a polite Englishman he said "its not as strange as i thought"
lol i love this guy
😅that ending was unexpected! Historical dishes don't always stand the test of time, I suppose 😝
or THE TASTE of time...
well tbf he did say he wasnt quite sure about the recipe
Did not stand the test of time? I suppose 800 years is not good enough?
@@TheConcertmaster
Same as Brain-Dead-Biden….
@@TheConcertmaster would have been a take on the recipe as things like sugar where not a traded resource till at earliest the 1400s (could be wrong) but William the 1st never would have had sugar in his time not refined sugars at least, sweet wines and honey yes
I have a wealthy older couple that I prepare food for and your recipes are inspirations to the way that I prepare their food.
Thank you
When I saw this video
My first thought was “why isn’t this still made for the royal coronation?”
Your reaction at the end answered that question real quick
Darren, you are just a delight! You made this thousand year old recipe, but your face tells it all and then you called Winston. Love the humor. ❤ 😂
Hi Darren, Persians (ethnicity) still make thousand years old dishes “ghormeh sabzi” and “fesenjoon” everyday.
Darren, you should do a collaboration with Tasting History with Max Miller, a professional chef and and amateur(ish?) chef making dishes from history.
I would love seeing that actually.
Max did a video on Dillegrout a long while back. it's not a really well known/accepted recipe, nobody really knows what went into it. but this is probably the closest people can piece together from a similar dish that is closely associated.
@@acolytetojippity I know Max also has a video on it, I was thinking more in the line of 2 cooks of different levels make food from history together. Not necessarily Dillegrout.
I'd ❤ to watch that collab!
Max liked it though. And there a couple of different ingredients.
In US, I’ve seen cloves added to apple cider & cranberry punch in winter, apple pie, stuck on oranges to hang at Christmas
And on a country ham.
@@joeysausage3437 Also an onion studded with cloves and added to the milk and warmed gently- the clouté to make a good béchamel, secret to an excellent lasagne!
And pumpkin spice!
Such a diplomatic way of conveying he would rather not eat it. Lovely!!
The use of the spices in this dish is absolutely incredible because of the distance they must have travelled along the silks road! It is just fascinating the distance that they’ve travelled back then and how much we take it for granted these days
True
The ending alone was worth the admission price!
The look on your face when you tasted the soup. Priceless
I use cloves in lots of things! It never crossed my mind it was obsolete!
It’s not obsolete in the U.K, it was used in medieval cooking and today is still used in lots of dishes/recipes. l always have some in my cupboard as well as incorporated in a jar of mixed spice. It’s always available to buy with other spices. I don’t think Darren is particularly knowledgeable about the history of food. :)
Oooooh, dillegrout! Max Miller did an episode about this last year on his channel Tasting History! Glad to see another take on it!
That was a good episode of tasting history. Max actually quite liked the dish and said the sweet spicy flavours reminded him of barbeque sauce.
Didn't Max's version call for vinegar, or am I mistaken?
@@DavidPetrovich108 I don't recall. Guess I have to rewatch it.
@@patriciagerresheim2500 me too! Either way, I love Darren’s videos
I made Max Miller's recipe. I may have done something wrong because I had to translate into German. But I found the „barbecue sauce“ so disgusting that, as a king, I would give Buckingham Palace to the chef if only he will never cook it for me again. ugh
Clove is actually very common in West Indian cooking, it's part of the seasoning base
we use it in greece as well, especially in dishes with minced meat and in syrupy sweets!
We use it in the UK, too. Honey roasted ham needs cloves. His statement baffled me.
@@graceygrumble I saw your first sentence in my notification and that was exactly what I thought of
My parents are Caribbean, I didn't actually grow up using clove in cooking but every Christmas the ham was poked full of cloves, it was more or less the only use they got
He didnt care for it
@@ellacarson2048 just like your parents about you
Cloves never went out of style in my circles. Delicious in mashed potatoes.
I've never tried that, but it sounds interesting!
That was very interesting! Not everything they ate back then would be approved of today, as was your expression when you tasted it lol. Thanks so much. Love your channel.
I love when I see a new video out from you!
I regularly use cloves. They are great with pork or in ginger tea or spice mixes for cakes.
We use cloves here in asia, great for braising beef or pork or chicken. We combine it with star anise, cinamon bark and laurel leaves, smells divine actually
Planning on visiting your fish and chips stand in Vancouver on Coronation Day...so looking forward to it. So happy to have you in the Pacific NW. Family Roots in England...Frank Matcham Society the architect who designed many famous bldgs in Britain.
I love cloves (very allergic to nutmeg) use it in a lot of my baking, and in very small amounts it wonderful in many meat dishes.
Being from the greater Cleveland area where Vitamix is headquartered and seeing the Royal Chef use a Vitamix as a prep tool for the Coronation makes me a bit proud. And I say that as a member of a family which owned its first Vitamix in the 1960's and still owns one today.
I'm guessing that in the 1060s the almonds would have had to be pounded fine with a mortar and pestle, as they didn't have Vitamix back then... :D
Hi Chef Darren. In the Caribbean, we still put cloves all over our Christmas ham before we bake it
I see you're from Barbados, I'm from Trinidad and we do the same here. I always hated the taste of cloves and wondered why we use it so much, but it must've been a historical remnant of us being british colonies.
I'm African American and we do that to our ham as well.
I use it for my ham as well. Combined with dry mustard, brown sugar, and vinegar to make a rub. I’m in eastern Canada.
I'm North European and I roast ham with cloves, soft brown sugar, orange juice (and the squeezed out peel goes in the tin too) and various other things.
I'm in New Zealand and we do that too, it's common all over the place, same as a clove studded orange used in mulled wine etc
The dish can stay in history by the looks of your taste test, Chef Darren.
Just randomly found your channel. From one (now retired) chef to another, cheers from across the pond. I had the chance to spend a couple years growing up in England. Specifically in Alconbury in Cambridgeshire while my father was stationed at RAF Alconbury. Nothing but fond memories. All the best to you and yours.
The result of the wine and almonds blended looked like heavy cream. Wild! I'm a history buff, so this was especially interesting. Thank you, chef.
Pumpkin pie spice is very popular in the U.S. and ground cloves are an ingredient in pumpkin pie spice
Pottage as i have read about usually has barley grains and cabbage added in. I have a love for medieval history and medieval cookery. The pottage that you have made sir would have used barley, cabbage, turnips, and possibly rabbit or any other dried grains or something like lentils.
And dry not sweet wine, hopefully.
Too funny…nice that we’ve advanced with our cooking techniques. I love that you didn’t change anything and truly tried the original version 😊
Would they have had access to these ingredients? Sugar, for example?
@@kcgunesq Sugar definitely didn't exist back then. This is a classic example of somebody swapping half the ingredients and then blaming the foul taste on the recipe. It's sad and disappointing that a professional chef at any skill level can make such a noob mistake. I wouldn't at all be surprised if this actually is similar to how the soup was made in 1821 but if so, it had been significantly altered over the centuries and that is something a pro really should understand.
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That being said, even if we could somehow reproduce the original recipe, there's still a chance it wouldn't taste very good to us.
There are two reasons for this. One is that the taste and even textures of ingredients have changed a lot over the years. The chickens back then were of a completely different breed and they were raised and fed in a completely different way. Modern wine is very different from wine only a century or two ago. Same with all the other ingredients.
The other reason is that taste is for the most part something we learn, not something we are born with. Something that is delicious to us may taste horrible to somebody who were born and raised in a different palce and time and vice versa. That's not because one is right and one is wrong, it's all subjective.
I love cloves and bake with them. They must not be as popular in England. Thank you for sharing!
Same here!
They are everywhere and in everything in the UK I've no idea why he said they're not usually seen XD
You just don't do enough videos...every day please xxx😂❤
Greetings from Canada! The soup is a very interesting combination of meat, nuts and spices. Also enjoyed the history lesson! Just a note on cloves...my heritage is Italian and we use cloves in our pasta sauces. Our meat sauce is made with beef, pork, sausage and tomato juice and the only other spice used is whole cloves. We also make a sauce with white tuna and tomato juice and, other than salt and pepper, whole cloves are the only spice added. Cloves are used to balance out the acidity instead of sugar.
Just googled cloves in Italian cooking and said its not a common ingredient but used a little bit in Northern italy. We use basil to balance the acidity of the tomatoes. Will have to try some clove and see how things turn out
I would love to see you and Max Miller in a video together cooking something special from the beginning of your time cooking for the Royal family, or from just before.
If this is a wish list, I'd also love to see you cook with Sorted Food sometime too.
I approve this 200%
Yes!!!! That would be a great collaboration with Tasting History!
That would be wounderful ❤
Cooking trends change just like fashion. Eventually spices like mace and cloves will make a comeback, touted as 'a new take on an old flavor'.
Thank you Sir! A true artist such as yourself teaches his craft🥰
I still use cloves when I make gingerbread cake but you are correct, it seems to be a rarely used spice nowadays.
And pumpkin pie - just a little
I use mine in most anything with apples, especially my apple fritters. I also use it in persimmon pudding
I go through a lot of cloves I use them in many things including peach chutney that I make
I use many cloves to stud a roast ham, delicious flavour.
🤣😂🤣😂🤣😂 loved the video! Loved when you said "Winston " I have something for you!
HAHAHA! That was a hilarious ending! Love it!
Whaat, cloves are an incredible way of providing an even richer taste to dishes like curry...
I even use them in Chillies and some pasta dishes, they're great. I'll never stop using them
So nice to see you Darren!
As historical dishes go...there are so many .❤
Entertaining as always. The wine, the nuts and the strong spices were probably used to disguise the fact that meat didn't always taste so great before there was refrigeration.
In fact historical investigations carried out by medievalists show that medieval people had access to fresh meat. However due to the observance of religious restrictions on meat they probably ate less of it than what some of us consume nowadays.
Spices though were for the most part very expensive as they weren't grown locally in Europe but imported/shipped from far away places such as Asia, the Middle East or North Africa.
Thus spicing dishes was a display of wealth.
Great write up in the metro paper this morning in London mate was good to see you in the paper 😊
I use cloves! Cookies, glazes, etc. I think that the reason for soaking whole almonds overnight is to begin the sprouting process. It causes them to absorb water and tenderizes them (may add sweetness). I love this recipe. Thanks for sharing this. 👍❤️
Those are slivered almonds. They are not going to sprout.
@@professornuke7562 Sure, but I doubt medieval people were slivering almonds.
I love it! I love history in general but never knew until finding your channel how much culinary history fascinates me as well! Thank you for sharing.
I love your videos! The history, your charming and humble personality, and the food make your channels one of my favs!
Your honesty is wonderful and the history is indeed fascinating! Thank you :)
I like to spike an orange peel with cloves, then slowly pour hot rum over the peel. It makes a really good addition to my morning coffee.
Maybe it’s because we cook with pumpkins in the US, but I barely cook and I’ve used cloves and allspice quite a bit. It’s hard to imagine any kind of pumpkin or apple desserts without them!
Lolol. The look on your face after that taste test...priceless. 😂
Love this chef’s sense of humor!
I'm a cook and I use cloves a lot, loads of people do.. I use cloves when making Bechamel sauce or bread sauce, in apple crumble etc etc
Chances are during those times, the soup would have started in the morning time and tended over the wood stove (which also would add to the flavor) as it slowly simmered until serving, thus the pine nuts would have had time to melt into the soup
Bravo!! This was fantastic!! Love the history behind it!!
Thanks for your honesty 👏
I love the history of food. I really enjoy watching you.
I didn’t expect that reaction, I’m laughing my head off. Lol lol lol lol ……..it looked delicious! Lolol
Love Mace use it quite often lol. I cooked some Stewart era recipes and sugar was used like a spice/seasoning esp with chicken and rabbit dishes. The almonds and wine blend just needs the sugar and mace added and then heated up reminds me of a 17th Century sauce. The taste is a bit strange for modern pallettes lol
I think many of the dishes were very Mace heavy as most recipes called for either Mace or nutmeg or both esp in the 17th century.
Bro why do I love this channel so much
Thank you Chef Darren, I love your channel.
I love your dish as well as your presentation
Me thinks Darren didn't enjoy that one. 🇬🇧👑🇬🇧👑🇬🇧👑🇬🇧👑
This is my favorite channel! Thank you Chef!❤
Wow, thank you
@@Darren_McGrady PS I just found your book and bought it. Eating Royaly!! Can't wait to enjoy it! It was extremely hard to find in the US. Is it still in print?
Hi, Chef! I was ready to make this for the coronation until I got to the end! Chattie and I will be making your famous scones though!
Well that was a lot of fun, the history alone. Thank you . The ingredients sound pleasant
Hah this was really neat! Thanks for sharing this, neat history too! Appreciate your real reaction too, sounds like it'd have a really interesting taste profile!
I love, love, love your channel!!!!❤❤❤❤❤😊
I love your stories Darren and you are so sweet and amazing inspiring role model and have best job and unbelievable unique spirit and so special and gifted chef ❤
Loved the video and learning new history!
OMG! Absolutely looks so dreamy and delicious soup from heaven ❤
Chef may not like it, and I’m not sure I would either! However - chicken floating in a vaguely spiced, sweet, almondy beige gloop sounds eerily like the chicken Korma you can get at every British Indian takeaway 😂
This is most incredible historic and legendary dish amazing! ❤
Followed your instructions for this just after the coronation yesterday and found it magnificent! Going to have to figure out more things to refer to as a "coronation" so I can keep serving it ;)
Brilliant intro Winston!! Thanks for the lovely recipe Darren... please hurry for the F&C Truck in Dallas... we're dying for the real thing mate!!
I must admit you are a better chef than I am and I have worked around the world I'm 65 now I thought I knew everything but no simple is best Good luck with the channel
You make most elegant dishes are absolutely so beautiful ❤
What's "chicken sugar?" 🤣😂 Sorry. I know you just dropped a comma, but that made me giggle. THANK YOU for recommending we don't make it. Your recipes are always so good (and they always turn out!) that I know if you hadn't have warned us, I would have tried! (Even though I don't have any chicken sugar in the house,.)
Mace is such an underutilized spice. It offers so much complexity and depth to dishes.
It looks delicious made in a modern way, how better will it be made in an olden way how I imagine🤤.
How I love you food, unimaginable!
For a more contemporary palate:
Cut your quantities of mace, cloves, and ginger by half. Cut the amount of soaked almonds, pine nuts (BOTH ground), and wine by half. Add 1L of chicken stock. After cooking time add 1/2L of half&half and 2 pinches of white pepper. May garnish with very finely minced fresh tarragon.
Should I cook the chicken before putting it in the pot and letting it boil for an hour?
It’s great that they had blenders a thousand years ago.
👍 I was wondering, how all these ingredients could make a tasty soup. I agree with you and hope, Winston enjoyed the meal.
Fascinating! I'd love to try this.
Well... hey... at least you tried it and now you know. Thank you for sharing the history of it. I enjoyed he video.
Darren, you're a hoot! Love your channel.
Winston,....... oh wait a minute, I think it's Darren I'm trying to address. You are the most wonderful commedian 😂! I can listen to you always, and your interesting food history knowledge is fabulous. I have watched you for years and truly enjoy you,
Fascinating!
That was fascinating. Thanks for that.
I have recently in the past 4 years used cloves in American goulash along with cinnamon! It's very delicious!
Love the history😊
I’m sure the one for William I is gone, I wonder if there’s any surviving recipe from the 1800’ version when it was last served.
another interesting and funny video! Love to watch you cooking. Thanks for the laughs. Carry on!