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drosdelnoch
Small mammal
United Kingdom
484 Posts |
 Posted - 21 November 2007 : 6:19:22 PM
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OK with so many people loving the roman side of things, I just wondered if it would be worth us submitting some roman recipes for all of us to try. I have one for a Barley Stew so if anyones interested I'll post it up.
Legends Never Die, Druss Lives!
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Parmenion
Homosapien
United Kingdom
14676 Posts |
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Fast Paul
Ape
United Kingdom
1006 Posts |
Posted - 21 November 2007 : 6:56:39 PM
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I`d be very interested dros!! and good link Parms, very helpful for a project I`m working on!
If applause was food.................... thanks for the scone!!! |
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Nísia
Small mammal
Portugal
773 Posts |
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drosdelnoch
Small mammal
United Kingdom
484 Posts |
Posted - 23 November 2007 : 12:51:47 PM
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Right for Ancient Roman Barley Stew you need:
6 Carrots
6 Sticks of Celery
4 Medium Onions
Half a head of Green Cabbage
1 Chicken Carcase
1 and a half litres of Water
2 Bay Leaves
1 flat Tablespoon of Flat Leaf Parsley
1 Tablespoon of Dried Porcini Mushrooms
4 Field Mushrooms
2 Tablespoons of Olive oil
Half a teaspoon of ground coriander
Half a teaspoon of ground Cumin
2 Cloves of Garlic
150g Pearl Barley
2 Tablespoons of Wine Vinegar
3 Tablespoons of Nuoc Mam Fish Sauce (its a thai thing and probably the closest modern equivalent to the roman version that Macro loves.)
1) Take 3 carrots, 3 sticks of celery, 2 onions and half of the cabbage and chop roughly. Put in large casserole with chicken carcase and cover with the water. Add the bay leaves, cover and boil for 2 hours over a low heat. Strain the resulting stock squeezing any juice out of the veggies in a sieve and then set aside
2) Pour a bowlful of the hot stock over the porcini and leave them to stand for half an hour. When fully rehydrated, chop into small pieces and return them and thier soaking liquid into the rest of the stock.
3) Strip the rest of the celery of its strings and chop into small pieces, chop the rest of the carrots, onions and mushrooms finely and shred the rest of the cabbage, then heat the olive oil in the casserole over a low heat. Add the carrots, cabbage, mushrooms, coriander, cumin and garlic, chopped and fry for a couple of minutes until they have softened slightly. Pour over the stock and add teh pearl barley and celery. Bring to the boil and leave to simmer for 45 minutes. Stir in the wine vinegar and nuoc Mam and garnish with parsley before serving.
(When I made it I missed the cabbage out as I dont like it and it worked fine.)
Legends Never Die, Druss Lives! |
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