Ingredients:
1 cup of flour
1/2 tsp salt
2 eggs
Quarter cup of beer
Large handful of wild garlic
4 spring onions
Method:
In a bowl, whisk together the flour, salt, eggs and beer.
Roughly chop the garlic and onions and add to the batter. Mix well.
Heat some butter in a frying 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.
Ingredients:
Salt
Wild garlic
Method:
In a large mixing bowl or trough, layer garlic leaves and flowers with a small amount of salt.
Leave for several hours.
Massage and squash the leaves, working the salt into the leaves and leave for a couple more hours.
Transfer to a bowl or suitable container and weigh the leaves down with something heavy. Leave overnight.
Tightly pack the garlic into a jar and weigh the contents down using a bottle filled with water, squeezing the juice from the garlic and ensuring all the leaves are fully submersed in the extracted liquid. If there isn’t enough liquid top up with spring water, not tap.
Leave to ferment for a minimum of one week before consuming
Ingredients:
4 Oysters
Knob of butter
1 tsp finely chopped parsley
1 tsp fennel seeds (freshly ground)
1 tsp finely chopped wild garlic (or 1 garlic clove)
Method:
Melt the butter in a pan. Remove from the heat and stir in the parsley, fennel & garlic.
Shuk the Oysters, discarding the flat pieces of shell. Add 1 teaspoon of the garlic butter to each shell.
Carefully place the Oyster shells onto hot embers and leave to cook for 3-4 minutes.
Remove the hot shells from the embers and serve immediately.
Use the cut end of a piece of horn to aid the stuffing of sausage cases. An old drinking horn works well. It needs to be small enough to fit a casing on to, but with an opening large enough to stuff meat through. Mine measures approximately 2’’ long by 1’’ at its narrowest. The opening at the small end is about 1/2 inch, but find what works for you.
When you cut the horn, you may need to use a drill to open up the hole a little more.
Ingredients:
Recipe 1;
240g venison
60g pork fat
1 tsp wild garlic
½ an onion
½ tsp of salt
¼ tsp freshly ground pepper
Sausage casings (soaked in cold water and rinsed)
Recipe 2;
240g Pork
60g pork fat
1 tsp summer savory
½ tsp salt
¼ tsp freshly ground pepper
Sausage casings (soaked in cold water and rinsed)
Method:
Chop the ingredients up as finely as possible, then knead and mash the ingredients together for a few minutes. If you have a sausage maker you could grind the meat through this to save a lot of time.
Push one end of your pre soaked sausage casing over a sausage horn and tie the loose end.
Stuff the ingredients through the horn into the casing. This is a slow process, don’t rush or overfill the casing, or it might split.
Twist the sausage at even intervals to mark out individual sausages. If there is any trapped air in the sausages prick the skin with a small needle or pin.
To cook these, boil them in water (or try stock or beer) for 10-15 minutes, until cooked through. Alternatively, though less authentic for the time, they can be grilled or fried.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon
Ingredients:
A knob of Butter
1 onion (finely chopped)
2 sticks of celery (finely chopped)
2 white or purple carrots (finely chopped)
2 large handfuls of young nettle tops (finely chopped)
1 large handful of wild garlic leaves (finely chopped)
1L stock
3 tablespoons of full fat milk or cream
Salt & pepper (to taste)
Method:
Heat the butter in a pan. Add the onion and cook for several minutes, until softening.
Add the celery, carrots, nettles, wild garlic and stock.
Bring to a boil and simmer for about 20 minutes.
Stir in the milk and serve with crusty sourdough bread.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon
Ingredients:
100g bread flour + a little extra
2g salt
60 ml water (give or take)
Optional – Small bunch of roughly chopped herbs or fruit/nuts, for example; nettles/rosemary/walnuts or a tsp of fennel/cumin seed etc
Method:
Put the flour and salt into a large bowl and mix together.
Add any extras (if using) and slowly add the water and mix together to form a workable dough. You can add more or less water depending on how your dough feels. I find it varies slightly every time.
Tip out onto your worktop, dust your hands with flour and knead for 5 minutes.
Roll the dough into a ball and dust with a little flour.
Flatten to around 0.5-1 cm thick.
Cook for 3 or 4 minutes on each side in a hot frying pan, without any oil.
This recipe is taken from my book ‘Eat like a Viking!’ Available now on Amazon
