Hearth

Viking Culture    Hearth    Healers Hearth    Armoury    Timeline

Kitchen

This is the mainstay of a Viking Hearth were the food is prepared and eaten, normally twice a day.

     

 

Chicken Stew with Herbs

Ingredients  

Butter
1-1½ kg meat
450g washed and trimmed leeks thickly chopped
4 cloves of garlic chopped finely
175g pot barley
900ml water
3 tablespoons of vinegar
2 bay leaves and salt and pepper
15 chopped sage leaves

Method

Melt butter in pan and fry meat with leeks and the garlic until soft then add the barley with water and vinegar and bay leaves and the seasoning then add the sage and then simmer for 1-1½ hours and serve in bowls .

Gridded Trout with Herbs

Ingredients

6 fresh trout
6 sprigs of rosemary
75g soft butter
18 fresh mint leaves
6 sprigs fresh thyme
6 fresh sage leaves
1-2 teaspoons of salt a dash of pepper

Method

Put rosemary down middle of the fish and then chop all the other herbs and add to the butter coat the fish generously each side and griddle for 4-5 minutes each side until the flesh falls off the bones and then serve with bread or vegetables.

Salad Oxogarita

Ingredients  

A Cos lettuce
Chickory or endive
Basil
Cucumber
Squill vinegar
Garum (fish sauce)

Method

Shred and mix the lettuce and chickory and basil and bathe cucumber in the squill vinegar then slice and add to the salad then slash in 2-1 mixture of the vinegar and garum over the salad then serve.

Greenleaf and Walnut Salad

Ingredients  

Spinach Leaves
Watercress
Radishes
Celery
Red Cabbage
Onion and some finely chopped Garlic
Crushed Mustard seed and black Poppy seeds
Walnuts roughly chopped
Cider Vinegar and Honey

Method

Chop radishes, Celery and Cabbage and add Spinach, Watercress, Chopped Onion and Garlic. Finally adding the Walnuts, Mustard and Poppy seeds. Drizzle Cider Vinegar and Honey over the salad and mix thoroughly.

 

Summer fruit with honey and hazelnut crumble 

Ingredients

1kg mixed soft summer fruits (raspberries , loganberries ,strawberries , currants, bilberries etc)
honey or brown sugar to taste
75g toasted hazelnuts
75g wholemeal flour
75g whole wheat flour
75g brown bread crumbs

Method

Put the fruit in a pan and cover with water and gently cook for 10 –15 mins until the fruit is soft not mushy sweeten with the honey or sugar to taste then drain off the excess juice and save to serve with the pudding .Chop the hazelnuts until breadcrumb size and mix with breadcrumbs and the flour spoon the fruit into a dish and layer the ingredients with the top layer of bread crumbs and hazelnuts and flour bake in the oven at 180ºC/350ºf or gas mark 4 for 20-30 minutes .then serve with yogurt.

Spelt Bread 

Ingredients

250g Spelt Flour

Teaspoon of Salt

Teaspoon of Honey

1 block of live Yeast or 1 sachet of yeast

Sufficient water to make into a dough

Method

Mix flour and salt with the honey and yeast sachet, then slowly add water until a dough is produced. knead and stretch dough for a minute or so then put in a warm place to prove for an hour. It should rise to approx double size.

If using live yeast mix with warm water and honey for approx 15mins before adding to the flour and yeast.

Then heat to about 230ºC in a preheated  oven for about an hour or until sounds hollow.

 

 

Chicken Stew with Beer

Ingredients  

2-2½lbs Chicken
3-4 carrots
3 onions
1 turnip
1-1½teaspoons of salt a dash of pepper
thyme
1 bottle of dark beer

Method Melt butter in pan and fry chicken with onions and add the turnip, carrots diced with the beer and season with the salt and pepper and add the thyme. Then simmer for 1-1½ hours and serve in bowls . 

Honey Glazed Root Vegetables

Ingredients  

1 turnip or swede
2-3 carrots
a quarter of cabbage
1 leek, Onion and some Garlic
butter and some honey and salt and pepper

Method

Peel and cut the vegetables into pieces and bring to the boil together in slightly salted water for 5 mins and drain sauté in butter until soft and let leeks and cabbage sauté with other vegetables at the end then add honey and stir the dish carefully add salt and pepper.

 

Pancakes with Berries

Ingredients

2-3 cups of white flour
½ cup of whole wheat flour
½ teaspoon of salt
2½ cups milk
2 tablespoons of butter
1 cup of bilberries

Method

Preheat oven to 425ºf (225ºc)place both the flours together and salt mix then add the milk slowly to make a batter and then stir in the berries, melt the butter in a pan and pour into the batter ,bake in the middle of the oven for 20-25 minutes or until they are golden in colour then serve with jam .

 

Honey Nut Cake

Ingredients

2 cups of hazel nuts
1 cup of dried apple
1½ cups of honey
10oz Self Raising flour(optional to make proper cake mix)
4 eggs

Method

Pre heat 175ºC Finely chop Hazelnuts with the apples and mix the nuts apple and honey in a bowl whisk in the eggs spread the mixture into a large griddle pan on a baking tray and bake in the middle of the oven for 15mintes.

 

Honey Cream

Ingredients

2cups of whipping cream
½ a cup of cranberries
1 cup of honey

Method

Add cream and honey in a pan simmer the mixture while whisking until it thickens and spread over the honey cake and serve with whipped cream.

 

Flatbread

Ingredients

5 cups Barley flour and 2 cups of Wholewheat flour
3 cups of liquid. Use whey or buttermilk or 2 cups of Full cream milk
A dash of salt

Method

Flour, liquid, egg and salt must be kneaded long and thoroughly. If needed add more flour or liquid so the dough is just right.The dough should be shaped into small balls and then pressed flat and thin.The bread is baked over a glowing fire on shards of pottery or pans, about 2-3 minutes on each side. The bread should be light brown and sound hollow when you knock on it lightly with a fingernail. For the pottery you can use the shards from an average red burned herbal pot.

Sweeter bread/cakes can be obtained by sweetening the dough with honey. Toasted stinging nettles give a good spicy taste. Chopped nuts and cooked acorns in the dough are also good.