tysolna: (food)
(from Pleyn Delit)

Two fresh mackerel fillets, a bed of scallions, mint and parsley. The recipe calls for white wine vinegar; although I thought I had some it turned out it was red wine vinegar, so I used a healthy slug of red wine and the juice of a lemon. A pinch of salt, a pinch of brown sugar (as it became too acidic), top up with water until well covered, bring to the boil, let simmer until the fish is done.

Serve with the greens and a bit of the liquor. I had it with buttered bread, but for non-authentic meals I can see it with new potatoes. It has a very fresh, clean taste and goes together surprisingly well with this oily fish. The mint was a total surprise as I didn't think it'd work, but it makes the dish.

Cooks quickly and is easy; great for a quick lunch dish.

tysolna: (food)
Roast beast (Turkey; I know it's not authentic but sue me. It was an inexpensive cut of meat. Could have used a small chicken.) which was roasted on a bed of mixed vegetables (carrots, celeriac, turnip, onion, garlic, with thyme and rosemary mixed with a bit of olive oil) and a slug of red wine.

Red cabbage cooked with a bit of red wine, bay leaf, redcurrant jam, ginger and cinnamon, lemon juice, and a spoonful of applesauce (could have just chopped an apple in there and will do that next time).

Czech-style dumplings (flour, egg, water, milk, small pieces of dry white bread).

The meat was nice and tender, and the flavours of the herbs and the wine came through. Perhaps a bit of red wine vinegar or lemon juice to add next time as the carrots and turnip made it a little on the sweet side.

Mashing some of the veg with the liquor (and perhaps a slug of cream) would make for an excellent sauce.

Red cabbage is a classic, but definitely use chopped apple next time, the apple sauce tastes strange here. Usually there's also some clove in there but the feast I was test-cooking for had a clove allergy, but if one ups the ginger and lemon juice it works just fine. I was told it tastes of Christmas. :)

All in all, very tasty indeed.

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.

Profile

tysolna: (Default)
tysolna

May 2020

S M T W T F S
     12
3456789
10111213141516
17181920212223
24252627282930
31      

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 10th, 2025 07:20 am
Powered by Dreamwidth Studios