Ingredients:
200g/1 cup rye flour
2 tablespoons Viking blood (although dried pigs blood works well too)
1 egg
250ml/1 cup beer (or other liquid)
Pinch of salt
Butter
Method:
Whisk together the flour, blood, eggs, beer and salt until smooth.
Melt some butter in a pan and add a ladle full of batter to the pan.
Cook for a minute or 2 on each side, until cooked through.
Serve with berries & honey or bacon
Ingredients:
Butter
5 small turnips
2 teaspoons of mustard seeds
2 teaspoons of thyme
2 tablespoons of breadcrumbs
Method:
Heat some butter in a pan.
Cut the turnips into 1cm squares and add to the pan. Fry for 5 to 10 minutes until browning.
Stir in the mustard and thyme and fry for a few minutes.
Stir in the breadcrumbs and cook until golden in colour.
Ingredients:
Double cream (at room temperature)
Method:
Put the cream into a bowl.
Mix and stir vigorously with a whisk, or your hand for 5 – 10 minutes, the cream will thicken, then suddenly start to slosh around as the buttermilk separates from the butter.
Drain the buttermilk, and stir again for another minute to remove the last of the buttermilk, before draining one last time.
Rinse the butter with cold water. Optionally you can now season with salt or try adding herbs or garlic to the butter.
The buttermilk can be used for making cheese, cakes or biscuits.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon
Ingredients:
Smoked mackerel fillets (skin and bones removed)
Unsalted butter (about half the same volume as fish)
A mix of salad leaves, such as garlic-mustard, wild garlic, rocket, watercress (finely chopped)
Method:
Flake the fish into a bowl
Add the fresh butter and work together into a paste, until smooth. Add more butter if too stiff.
Add the salad leaves and mix well.
Serve on warm fresh bread, flat breads, crisp breads or oat cakes
Taken from my book ‘Eat like a Viking!’ Available now on Amazon
