Viking Recipes - Ancient History et cetera

Viking Recipes

Meat

1. Viking Lamb 2. Leg of Lamb with Mint and Garlic

Butter 3. Apple Bacon 4. Boiled Pork 5. Honey-Roasted Chicken 6. Meat Soups 7. Kale and Salt Pork 8. Boiled Chicken with Leeks and

Prunes 9. Tabahajah 10. Chicken Stew With Beer

fish

11. Fish Soup 12. Baked fish in bread 13. Trout with Herbs 14. Viking Fish Soup 15. R?kt Fisk (Smoked Fish) 16. Fresh Oysters 17. Honey-glazed Shrimps

vegetable

18. Turnip Soup 19. Green Soup 20. Leek & cheese pie with barley pastry 21. Baked Beets 22. Glazed Carrots 23. Carrot Casserole 24. Pea Chops 25. Stewed Peas 26. Rutabaga Cubes 27. Broad Beans 28. Pea Soup 29. Barley Pudding 30. Garlic Mushrooms 31. N?sselsoppa (Nettle Soup) 32. Kokt Svinm?lla (Boiled

Lambsquarters) 33. Honey Glazed Root Vegetables 34. Salad Oxogarita 35. Fenkel in Soppes or Braised Fennel

with Ginger

deserts

36. Angels food 37. Cheese and saffron tart 38. Wheat and Hazelnut Pudding 39. Blackberry Patties 40. Fruit Pudding (Kissell) 41. Springtime Fritters 42. Pancake with Berries 43. F?rskost (Skyr) 44. Honey Nut Cake 45. Honey Cream 46. Sweet Wine Cakes 47. Stuffed Dates 48. Emeles 49. Cream Bastarde 50. Lozenges or Curd Cheese Pastries

breads

51. Irish Wheat Soda Bread 52. Tavern Bread 53. Flatbread / Shardbread (Shortbread) 54. Rye Bread 55. Flatbread 56. Basic Oatcakes 57. Barley Bread 58. Viking Recipe ? Bread 59. Osyrat Kornbr?d (Barley Flatbread) 60. Viking Barley Bagels: Unleavened

Barley Buns

porridge

61. Kornmj?lsgr?t (Barley Porridge) 62. Porridge

beverages

63. A Delicious Apple Drink 64. Herbal Drink 65. Sandy's simple Mead Recipe 66. Mead (Honey Wine)

Archaeological Finds of Ninth- and TenthCentury Viking Foodstuffs

sources

1

Viking Recipes

Viking Lamb

Meat

Ingredients and Preparation: 1 leg of lamb Honey Mustard Cloves of garlic, sliced, inserted into pockets slit by a sharp knife (optional). Sprigs of freshly picked rosemary Salt and pepper (optional) Use aluminum foil, instead of leaves since it is now 2007 and not 700 AD.

First, insert sliced garlic into pockets. Cover the leg of lamb with honey and mustard. Salt and freshly ground pepper, I don't know if the Vikings used salt and pepper, but I do. Put fresh, snipped rosemary all over the lamb.

Wrap the entire lamb well in leaves / foil Get Willing helpers to dig the cooking pit about a half a meter (20 inches) deep The hole was filled with rocks and wood, and lighted. The fire heated the rocks until they were glowing red, hot. The rocks were removed from the centre and the meat, in this case, a well leaves / foilwrapped leg of lamb, placed in the center of the hole and the hot rocks were placed around the meat. This cooking pit was large enough to accommodate more than one leg of lamb. You can also other vegetables this way - place them further away from the rocks.

The pit was tightly re-filled with dirt.. About 1 hour and 15 minutes, of in-ground cooking, "bingo", the leg of lamb was baked to perfection, moist, delicious and ready to be served to very impressed guests

Leg of Lamb with Mint and Garlic Butter

Ingredients and Preparation: 1 leg of lamb, 3-4 lbs 2 oz butter 1 tsp salt 1/2 tsp black pepper 1/4 cup chopped parsley 1 wild garlic, or a couple of garlic cloves half an onion, chopped finely 1 tsp dried mint, or 1 tbsp fresh 1/4 cup breadcrumbs

Place leg of lamb in a roasting pan. Mix the other ingredients and spread over the meat. Place in an oven, preheated to 175 C (360 F) and roast for 1 1/2 - 2 hours. Let rest for around 10 minutes, then serve

2

Apple Bacon

400 g (1 lb) bacon, fresh or cured 1 tbsp lard or butter, if needed 2 onions, sliced 2-3 apples, cored and sliced pepper a few whole cloves

Cut the bacon into slices and fry them in a large fryin pan at medium heat. Turn them over a couple of times and fry until crisp. Remove from pan, add lard or butter if needed and fry onion rings and apple slices with the spices at low heat until they are soft and beginning to color. Return the bacon to the pan, stir and let warm through. Serve with freshly baked bread.

Boiled Pork

6 to 8 pounds of fresh pork - legs, spareribs, or pork loin 6 chicken bullion cubes 1 teaspoon of dried garlic Water or beer Trim the fat from 6 to 8 pounds of fresh pork. Use legs, spareribs, or pork loin. If the pieces are large, cut into 1 ?" thick slices. Place in a LARGE pot (you will want plenty of room to spare if you are trying the recipe below) with 6 chicken bullion cubes, 1 teaspoon of dried garlic and enough water to cover. You may substitute beer for water. Bring to a boil and reduce the heat. Skim the top occasionally. Simmer about 30 minutes per pound or until tender and cooked through.

Honey-Roasted Chicken

1 chicken, around 1,5 kg (3 lbs) 1 tsp salt a good pinch of pepper 1/2 tsp dried tarragon 1/2 tsp dried rosemary 2 tbps melted butter 1 tbsp honey

Rub the chicken with salt and pepper and place it in a roasting pan. Mix honey and butter and brush the chicken with the mixture. Place in an oven preheated to 175 C (360 F) and roast until the chicken is tender and juices run clear (1 1/4 - 1 1/2 hours). Serve with broad beans.

3

Meat Soups

(4-6 servings) Measurements are given in cups. One cup=1 ? dl or about 90 g flour. 8-12 cups of water ? kg meat (pork, beef, lamb, chicken, hen etc) Salt 3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, thyme, or whatever the season has to offer. Remember: You must always be sure that the plants are edible!

Put the meat in the kettle. Pour water over the meat so it is covered and put the kettle on the fire. In order that the heat is spread evenly the kettle must be turned about every 5-10 minutes. When the water boils it should cook for about one hour. It may be necessary to add more water so the meat is always covered with water.

While the meat is cooking wash and chop the herbs. They will go in the soup when it is ready. When the meat is tender take it out and slice it to a size fit for a spoon and return it to the soup. Add salt as desired, then it is ready to be served. It can be served with flatbread.

If you want a more filling soup you can add soaked wheat kernels, thick flour... or the soup can be smoothed out with pea flour (yellow peas grinded on a stone).

Kale and Salt Pork

two bunches of kale 4 ounces of salt pork finely minced 2 tablespoons of cider vinegar

Wash and trim two bunches of kale and steam until tender or cook in a small amount of water. I put mine in a large covered glass bowl and microwave it for 10 minutes on high. Meanwhile, finely mince 4 ounces of salt pork and fry until brown. Discard all but 2 tablespoons of the accumulated fat. Toss the hot kale with the browned salt pork, fat and 2 tablespoons of cider vinegar. Serve immediately.

Boiled Chicken with Leeks and Prunes

7 pounds of chicken legs and thighs - Skin and disjointed 2 tablespoons of bacon fat or other shortening 6 leeks - Clean and quartered garlic to taste 20 prunes with pits or apples 8 bullion cubes

Skin and disjoint 7 pounds of chicken legs and thighs. Remove any excess fat. Brown lightly in 2 tablespoons of bacon fat or other shortening. Clean and quarter 6 leeks, making sure you get all the sand out. Place chicken, leeks, garlic to taste, 20 prunes with pits and 8 bullion cubes in a large pot. Add enough water to cover the meat and cook until the chicken is tender. You could substitute apples for prunes, but the prunes are great!

4

Tabahajah

250g lamb pinch salt 1 tsp rue* 0.25 cup murri** (Fish sauce) 0.25 tsp coriander pinch peper 60ml olive oil 1.5 tbls fresh coriander leaves 1.5 tbls mustard greens (leaves) 30g honey 0.5 tsp cinnamon

Beat the murri and honey in a bowl. Add the spices and stir well. Cut the meat into thin strips and marinade in this mixture for 1,5 hours. Chop herbs, removing stems. Heat oil in frying pan over a high heat until a few bubbles come up. Add meat and marinade and salt. Cook stirring for 15min until the saurce has reduced. Remove from heat and serve with fresh herbs on top. Serves 4

* Rue is a herb that makes you throw up when eaten in quantity. Use with caution. ** You really don't want to know what this stuff is! (Fish sauce)

Chicken Stew With Beer

This recipe comes from Vikingars G?stabud (The Viking Feast), and is for four servings.

Ingredients 1 chicken, about 2 to 2-1/2 lbs. 3-4 carrots 3 yellow onions 1 turnip, about 1 lb. 1-1/2 teaspoon salt Dash black pepper Thyme 6-8 whole allspice 1 bottle (12 oz) dark beer

Chop the chicken into 8 pieces. Peel and cut the vegetables into pieces. Fry the chicken in butter, about 5 minutes on each side. Season with salt and pepper and place in a pot. Add the vegetables, thyme, allspice and beer. Let boil for about 15 minutes or until vegetables are tender. Serve the dish with bread.

Note:The use of allspice in this recipe probably isn't a very good recreation. Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. Allspice comes from Jamaica, Mexico, and Honduras, all in the New World in areas where the Vikings never visited. Christopher Columbus discovered allspice in the Caribbean, mistaking it for black pepper, which he had heard about but never seen himself, calling it "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today.

5

fish

Fish Soup

(4 - 6 servings) Measurements are given in cups. One cup=1 ? dl or about 90 g flour. ? kg of trout, salmon, cod or another fish. 10-12 cups of water Salt One cup of whipped cream 3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, ashweed, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, parsley, thyme, or whatever the season has to offer. Remember: You must always be sure that the plants are edible!

Clean the fish, wash and cut into small pieces. The slices of fish must be cooked until they are tender. This takes 20-30 minutes. Put the cooked fish slices on a dish and bone them. Put the fish back in the soup. Add the whipped cream and chopped herbs. The soup should now cook for about 20-30 minutes adding salt as desired. Then it is ready to be served.

Fish soup can be served with flatbread. (A little dab of butter in the soup tastes good!)

Baked fish in bread

You need: a batch of bread dough and one or more large fillets of firm fish (this works wonderfully with salmon, though you can use any kind of fish you like). You will also need to pay careful attention to your fire well in advance of cooking. Build up a good deep bed of coals while you get your fish ready to cook.

Press your dough out sufficiently to make a neat parcel around your fish. Dampen the edges and seal your fish in the dough, making sure there are no gaps. When you have a good deep bed of hot coals(not flame), rake them out so you have a bed large enough to take your fish. Place the fish, carefully, directly on the coals. Leave it there for at least 10 minutes (resist the temptation to prod), then, carefully, turn it over and repeat for a further 10 minutes. Lift the fish off the fire and leave it to stand for another 10 minutes. To serve, break open the bread crust. The fish will have cooked to perfection and be beautifully moist. You can discard the dough, but a dog will ususally appreciate it!

Use Barley Bread recipe for Dough

Trout with Herbs

For each person you need: 1 small trout or other small fish; also a few sprigs of lemon balm, some flour; and oil, butter, or dripping for frying.

Clean each fish and stuff a few herbs in the body cavity. Roll the fish in the flour, heat the fat in your skillet, and fry the fish for about 5 minutes each side until cooked through. Serve hot, with bread.

6

Viking Fish Soup

Ingredients The head of a large fish 1 small haddock 2 teaspoons salt pepper 2 tablespoons flour cup of milk 1 litre of cold water

Method Wash the fish and place in a pan with the water and salt. Boil and skim the froth off the top. Add pepper and leave to simmer for 40 minutes. Strain the mixture to get rid of the bones and put the stock back in the pan. Mix the flour and the milk and add to the stock. Boil until thickened. Add more salt or pepper to taste, serve with warm baps. Serves 6

R?kt Fisk (Smoked Fish)

This recipe is adapted from ?ver ?ppen Eld Vikingatida Recept (Over an Open Fire Viking Age Recipes).

Smoking is a common method for preserving foods, and is especially good for fish. Many types of fish were preserved in this manner. First you will need to build a smoker, or you can buy small smokers commercially these days that resemble small barbecue grills with deep lids. Collect wood for the fire. The very best wood is not the nice, dry seasoned wood, but rather a mixture of dry woods that will burn well with a larger amount of wet wood which will smoke. Taking oak or hickory or fruitwood chips and soaking them overnight in water, then adding them to the fire, or even to a charcoal fire, will work well also. Gut and scale the fish. Leave the backbone intact with the two sides still connected to it, but remove as many of the remaining bones as is possible. On a large fish, cut a series of parallel slices into the muscle to allow the smoke to completely penetrate the flesh. Place the fish above the fire. In a smokehouse, the fish would be hung from lines. In a commercial smoker, lay on the highest rack. Do not seal tightly, allow a little air in for ventilation for the fire. How long you will need to smoke the fish depends on the size of the fish. A small fish may take only ten minutes or so, while large fish can take much longer. The fish is done when the meat will flake with a fork. Scandinavanian specialty stores and some of the larger supermarkets will also have smoked mackerel or herring available for purchase.

Fresh Oysters

3-4 oysters per person pinch of pepper pinch of ground lovage 2 egg yolks 1 tbls vinegar 1 tbls olive oil 1 tbls wine 1 tsp anchovy essence 1 tbls honey (optional)

Open the oysters as near as possible to the time of eating. They may be served raw, stewed, or baked then covered with the following sauce. Mix the pepper and lovage with the egg yolks, then add the vinegar, a drop at a time, to make a smooth mixture. Stir in the olive oil, wine, and anchovy essence. Honey may be added if you like. Mix all ingredients together thoughly and pour over oysters and serve.

7

Honey-glazed Shrimps

'Honey-glazed shrimps besides, my love', as quoted from a unique Greek or Sicilian document of around 400 BC. The strange and sensuous Banquet of Philoxenus is a poetic celebration of obsessive culinary pleasures. The author is likely to have been the once famous Philoxenus of Cythere, who was court poet to the ruler of the Greek cities in Sicily, Dionysus I of Syracuse (c.430-367 BC), and best known for his tale in Galatea in which the Cyclops falls in love with a mountain nymph. Serves two 225g/8oz cooked, peeled shrimps 15ml/1 tablespoon olive oil 30ml/2 tablespoons fish sauce 30ml/2 tablespoons clear honey 2 teaspoons chopped, fresh oregano Black pepper Place the oil, fish sauce and honey in a saucepan and add the shrimps. Saute them gently in the cooking liquor for 2 or 3 minutes until they are tender, Remove them with a slotted spoon and keep warm. Continue to cook out the liquor until it has reduced by half. Add the chopped oregano and pour the sauce over the shrimps. Sprinkle with freshly ground black pepper and serve with a crusty loaf and a simple salad.

8

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download