Recipes Inspired By Shakespeare's Work

Imagine finding a fried peacock, or fish pies for dinner on your food plate. Thou shall be amused and surprised to find the culinary delights of William Shakespeare’s period on today’s menu. So instead, we recommend trying these delicacies inspired by the Bard of Avon’s work. 

This National Shakespeare Day, let’s bring to life the works of Shakespeare in the form of inspired culinary delights and recreate them using Vinod Cookware.

1. Wild Rice Salad with Grapes:

“Let me see; what am I to buy for our sheep-shearing feast? Three pound 45 of sugar, five pound of currants, rice, — what will this sister of mine do with rice? But my father hath made her mistress of the feast, and she lays it on.” – The Winter’s Tale, Act 4, Scene 3.

Inspired by Act 4, Scene 3 of The Winter’s Tale, you can try whipping up a nutty, chewy, Wild Rice Salad with Sweet Grapes. Here’s how:

Ingredients: 1 cup dry wild rice, 1 veggie bouillon cube, thinly sliced celery stalk, diced feta cheese, minced red onions, minced parsley, some walnut pieces, and chopped grapes.
Dressing: Olive oil, red wine vinegar, minced garlic clove, black pepper powder, and salt to taste.

Method:

1. Cook the wild rice as per instruction in Vinod Stainless Steel Kadai. Add the veggie bouillon cube to the water to give the rice a rich flavour. 
2. In a large mixing bowl, add all the ingredients and mix well.
3. When the rice is cooked thoroughly, set it aside for 10 minutes and let it cool down.
4. Once cooled down, add the rice and dressings to the mixing bowl. Combine everything well. A little tossing might help. Serve it warm.
   
   

2. Date and Quince Pie:

“They call for dates and quinces in the pastry.” - Romeo and Juliet, 4.4.2

Let’s make sweet and sour crumbly pie based on this short reference to quinces and dates by William Shakespeare in Romeo and Juliet.

Ingredients for the crust: Rolled oats, whole wheat flour, unsalted butter, dark brown sugar, baking soda, and salt to taste.

Ingredients for the filling: Peeled and grated quince, 2 pitted and chopped, unsalted butter, lemon juice and zest, dark brown sugar, some water, and salt to taste.

Method: 

1. Filing Preparation:
• In a Vinod Hard Anodised Saucepan, boil the ingredients for the crust filling in water.
• Let it simmer on medium heat till the water is evaporated and the mixture looks like a fudge. Set aside to cool.
2. Make the crust:
• Preheat the oven to 350°F.
• In a mixing bowl, combine the oats with flour, salt, and baking soda. Rub the butter into the dry mixture either with a whisker or your fingertips. Ensure to break down all the lumps of butter properly. Now add brown sugar and mix well.
3. Assembling the pie:
• In a pie dish, transfer some of the pie crust mixture and firmly press it down in the pie dish using the palm of your hands. Ensure to level the top.
• Now add the filling mixture as the second layer and press it down firmly as well.
• Transfer the remaining pie crust mixture as the top layer to assemble the quince pie.
• Bake the assembled pie for about 30 to 35 minutes. Once baked, set it aside to cool.
• You can serve it with ice cream or coffee.

3. Side Potato Dish:

“Let the sky rain potatoes!” - Merry Wives of Windsor, Act 5, Scene 5

A little potato on the side does not hurt anyone. Here’s a quick potato side dish recipe.

Ingredients: Boiled potatoes, crushed garlic, mayonnaise, oregano, salt, and pepper to taste.

Method:

1. Apart from potatoes, mix all the other ingredients in a small mixing bowl. Set it aside.
2. After the boiled potatoes have cooled down, cut them into quarters.
3. Place aluminum foil on a baking tray, arrange the boiled potatoes on it, and apply the mayonnaise mixture over each piece.
4. Place the baking tray in the oven and broil the potatoes till the mayonnaise mixture turns slightly brown. Serve them hot.

National Shakespeare Day is just around the corner. So why wait? Head on to our website to start cooking like a Shakespearean chef today!