Recipes (part 3)
Fennel with ginger (vegetarian), Honey toasts with pine nuts (vegetarian), Pork in Cider, Beef in beer, Brie tart (vegetarian)
Braised Fennel with Ginger
4½ lb fresh fennel root
1½ lb onions, thickly sliced
3 heaped teaspoon of ground ginger
3 level teaspoon of powdered saffron
1½ teaspoon salt
6 tablespoons olive oil
¾ pint dry white wine
¾ pint water
Cut fennel into matchsticks and slice onions
Put fennel and onions into pan with lid.
Add the rest of the ingredients.
Bring to the boil cover and simmer for 20-30 minutes, stirring occasionally
Honey toasts with pine nuts
1½ lb stiff honey
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon ground black pepper
12 large square slices white bread without crusts
1½ oz pine nut kernels
Melt the honey with spices and pepper in a small saucepan over very low heat.
Simmer for not more than 2 minutes.
Do not let the honey boil or darken
Toast the bread lightly on both sides and cut each slice into four small squares or rectangles.
Place toast on serving plate, and pour the honey mixture over them.
Stick pine nut kernels upright in each piece
Pork in Cider
12 pieces of belly pork
18oz bacon pieces
3 large cooking apples cut into chunks
6 med. Onions
3/4 pint cider (dry)
6 cloves garlic
18 juniper berries
Chop pork and bacon then fry in olive oil and butter.
Add seasonings and cider.
Cook for 2-3 hours slowly and covered, adding the chopped apples for the last half hour.
Beef in Beer
6lb beef (cut into cubes)
3 cloves of garlic
1½ pint ale
salt and pepper
Brown the beef in oil, add onions and cook until brown.
Add flour then ale and seasoning.
Cook gently for 2-3 hours.
1lb flour 8oz fat (vegetarian)
water to mix
24 egg yolks
1 teaspoon ginger
pinch of saffron (optional)
make pastry and form into shell
mash cheese and beat in egg yolks and seasoning
put mixture into pastry shell (about half fill the shell since filling will expand)
bake at 375F for 15 to 20 minutes until lightly browned
Five Medieval Recipes
Recipes (part 2)
Hrolf Arnorson's Mead Recipe
Gunnar's Viking Vengenance Ale Recipe