Osterhlafas (Oyster loaf)

Ingredients:

• 1 large loaf of bread

• Large knob of butter

• 1/2 cup of white wine

• 1/2 a cup of water

• 12 Oysters (cleaned and shucked)

• 1/2 cup beef (cut into small pieces)

• 1 tablespoon of suet

• 2 egg yolks

• 2 tsp Parsley

• Salt & Pepper

Method:

Cut a ‘lid’ from the top of the loaf and scoop out the insides of the loaf, to make a bowl. Retain half the bread filling and break into small pieces.

Melt the butter in a pan and add the bread pieces, along with the wine and the water. Heat gently while squashing the bread pieces with a spoon to further break them up.

Bring to a simmer and add the beef and suet. Simmer for around 5 minutes. Add the oysters (including their liquid) and simmer for a few minutes.

Stir in the egg yolks, parsley and season with salt & pepper.

Pour the mixture into the hollow loaf and pop the bread ‘lid’ back on.

Put the loaves into a pre heated oven at 160 degrees Celsius, and bake for around 20 -25 minutes, until the filling has set.

Serve by slicing into think cuts.

Blood Pancakes

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

Elderflower Fritters

Ingredients:

• 200g/1 cup flour

• A pinch of salt

• 4 tablespoons of olive oil

• 150ml warm water

• 1 egg white

• Butter

• 2 heads of elderflower (stalks removed)

• Honey (to serve)

Method:

Mix together the flour and salt.

Stir in the oil and slowly add the water, whisking until it looks like think cream.

Whisk the egg white until light and bubbly, and fold into the batter, with the elderflower.

Heat some butter in a pan and, once hot, add the batter in large tablespoons, leaving space between each one. Once the underside is golden, flip and cook the other side.

Serve while still warm, drizzled with a little honey.

Rosemary flower omelette

Ingredients:

• ½ a small onion (finely chopped)

• 2 eggs

• Butter

• A handful of fresh rosemary flowers

• A small bunch of fresh garlic leaves (roughly chopped)

• Salt & Pepper

Method:

Melt some butter in a frying pan and add the onion. Fry for 5-10 minutes until caramelising. Remove from the pan and leave to one side.

Whisk the eggs until they’re combined.

Melt some butter in a frying pan and add the eggs, making sure to spread them around the pan.

Cook the eggs until they start to set. Add the onions, rosemary flowers and garlic, evenly, to the top of the omelette

Fold gently in half and slide onto a plate to serve. Season well.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Egg pasta

Ingredients:

• 2 eggs

• 200g bread flour

• A handful of blanched, chopped nettles or spinach (optional)

Method:
Stick the flour into a bowl with the nettles (if adding) and add the eggs. Mix together, by hand, to form a dough. You may need to add a splash of water, but be careful not to make the dough too wet.

Lightly flour your work surface and knead the dough for about 5 minutes, before rolling out thinly with a rolling pin and cutting into thin strips.

Cook the pasta in boiling, lightly salted water for 3-5 minutes.

Great served drizzled with olive oil and a squeeze of lemon juice.

Pancakes

Ingredients:

• 100g plain flour (sifted)

• 2 eggs

• 300ml milk

• Pinch of salt

• Butter

• Optional - Spring flowers (hawthorn, elderflower etc) or finely chopped blanched greens (nettles, rocket, spinach etc)

Method:

Whisk together the flour, eggs, milk and salt until smooth. Stir in any extras, if using.

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 golden brown.

If you have a sweet tooth, serve with honey. Nettle and honey is lovely.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon