tysolna: (food)
(originally posted October 2016)

Original recipe from godecookery.com.

I made it from two chicken thighs (with skin and bones), no added chicken stock; replaced the hyssop (which I didn’t have) with a bit of mint and sumac; took the red wine vinegar option; no saffron. Since I had dried herbs I put them in while cooking, same with the spices because I think it imparts more flavour when herbs and spices are put in while cooking and not at the end.

The bread is half rye half plain flour with black and white sesame seeds and caraway.

Very yummy indeed!

tysolna: (food)
(originally posted June 2016)

taken from from Mark Grant: Roman Cookery, Serif 2008; original recipe by Anthimus in “On Foods”

200g lentils (he uses Puy, I used ordinary lentils)
1 tsp red vine vinegar (I only had white wine vinegar but I added a dash of red wine)
2 tsp sumac
1 slice of lemon
1 tsp olive oil
2 tsp ground coriander
salt

Boil the lentils in water for about 30 minutes or until tender. Drain off the water, add the seasonings, cover with water and let simmer with the lid on for about 20 minutes.

Add more vinegar, sumac and coriander to taste, a pinch of brown sugar to round it.

A nice, sour and spicy lentil dish. For meat eaters, I am sure some sausages on the side would do well. Serve with bread.

Tastes even better the next day.
tysolna: (food)
(originally posted June 2016)

Basic recipe from “Prehistoric Cooking” by Jaqui Wood, The History Press 2011.

(for 2 people)

2 loin of pork
4 apples
1 bunch of chives
500g peas (I used a can; frozen or fresh would be better)
1 bottle of brown ale (I used Newcastle Brown Ale, other ales are available)
Salt and pepper to taste, a little vinegar or lemon juice

Brown the pork. Add the chopped apples, chives and peas, and cover with the beer. Let it stew until the liquid has halfway evaporated and the pork is tender. Serve with bread.

The combination of apples and ale gives this stew a sweet and slightly bitter taste. I added a little bit of vinegar to soften the sweetness, which depending on the apples used may or may not be needed.
tysolna: (food)
(originally posted June 2016)

Taken from Jaqui Wood, “Prehistoric Cooking”, The History Press 2011.

100g oatmeal
100g flour (she calls for barley flour, I used plain white for the first try)
20g butter
salt
milk to mix

Mix the flours together, rub in the butter, add the salt. Mix to a soft dough with the milk.
Form into small (and flat!) cakes and cook on a hot griddle until firm and brown.

Has a nice, nutty flavour; goes well with butter and cheese. Also a good addition to a soup or stew.

Addendum: Upon experimentation, the butter is not needed, milk will do fine. The mixture mustn't be too dry. Seeds (nuts, sesame...) and flavourings (coriander, caraway, dried herbs...) can be added for taste variations.

I've been doing these a couple of times now on weekends, and they're really good.

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