European Food is the Best in the World: Delicious Roast Recipe's of the Vikings and Other Dishes

11 days ago
69 in odinseye

Here are some recipe's we've found that we're going to try out and so should you. I guarantee you that most intelligent people with a pallet with true taste will find these exquisite. European food is truly the best in the world.

Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs

By Carolyn Priest-Dorman (web source)

Jorvík [York], Danelaw [England]

  • Meat -- red deer, beef, mutton/lamb, goat, pork
  • Poultry -- chicken, geese, duck, golden plover, grey plover, black grouse, wood pigeon, lapwing
  • Freshwater fish -- pike, roach, rudd, bream, perch
  • Saltwater fish -- herring, cod, haddock, flat-fish, ling, horse mackerel, smelt
  • Estuarine fish -- oysters, cockles, mussels, winkles, smelt, eels, salmon
  • Dairy products -- butter, milk, eggs
  • Grains -- Oats (Avena sativa L.), wheat, rye, barley
  • Legumes -- fava (Vicia faba L.)
  • Vegetables -- carrots, parsnips, turnips (?), celery, spinach, brassicas (cabbage?)
  • Fruits -- sloes, plums, apples, bilberries, blackberries, raspberries, elderberries (Sambuca nigra)
  • Nuts -- hazelnuts, walnuts
  • Herbs/spices/medicinals -- dill, coriander, hops, henbane, agrimony
  • Cooking aids -- linseed oil, hempseed oil, honey
  • Beverages -- Rhine wine

Birka, Sweden

  • Ingredients found in breads -- rye, wheat, spelt, oats, barley, emmer wheat; linseed; sprouted pea [?=Erbsenkeimblatt], unidentified Vicia legume (mix of barley plus one of the wheats seems to have been most common)
  • Fruits -- sloe (Prunus spinosa); hawthorn (Crataegus calycina), plum (Prunus insititia)
  • Nuts -- hazelnut

Hedeby, Denmark

  • Meat -- pork, beef, mutton/goat
  • Poultry -- chicken, duck, goose
  • Fish -- herring
  • Fruits -- plum (Prunus domestica L. ssp institia C.K. Schneider), sloe (Prunus spinosa L.), cherries, elderberries, blackberries, raspberries, strawberries

Oseberg, Norway

  • Meat -- beef
  • Grains -- oats, wheat
  • Fruit -- crabapple
  • Nuts -- hazelnuts, walnuts
  • Herbs -- watercress, cumin, mustard, horseradish

Jarlshof, Shetland Islands

  • Meat -- beef, lamb/mutton, pork, possibly venison and whale
  • Fish -- ling, saithe, cod

Dublin, Ireland

  • Meat -- pork, beef, mutton/lamb, hare
  • Poultry -- chicken, wild goose
  • Saltwater fish -- cod, ling
  • Estuarine fish -- cockles, mussels, oysters, scallops
  • Grains -- wheat, oats, barley, rye, Chenopodium album, Polygonum spp.
  • Legumes -- fava (Vicia faba L.), peas
  • Vegetables -- wild celery, wild carrot (Daucus carota), cabbage, turnips, radishes
  • Fruits -- cherries, sloes, blackberries, hawthorn, apples, rose hips, elderberries, rowanberries, strawberries, Vaccinium myrtillus
  • Nuts -- hazelnuts
  • Herbs/spices/medicinals -- poppyseeds, black mustard, fennel
  • Cooking aids -- rapeseed oil (Brassica campestris)

 

Some Suggestions

Vikings did not rely on the same set of dried fruits and nuts as did later Europeans. One really basic way to readjust a feast (or a camp kitchen) toward a Viking food aesthetic is to replace your other dried fruits with prunes and cherries, your almonds with hazelnuts and walnuts. Plums and prunes especially seem to have been very popular; both domestic and imported varieties are found at Viking sites, suggesting that domestic supply was insufficient to sate the appetite for these goodies. But be careful: developing a Viking palate can transform your daily habits. Before long you may be insisting that all your peanut butter sandwiches be eaten with imported plum preserves!

Viking Age cooking gear included large pots for boiling, hooks and spits for roasting, and ovens for baking. Frying pans and warming griddles were also known. Eating utensils were the knife and spoon. Some Viking Age spoons had fairly flat bowls, making them more shovel-like than modern soupspoons; presumably these were used to eat foods with a texture somewhere between roasted flesh (to be eaten with the help of a knife) and the broth resulting from seething flesh (to be drunk or eaten with a soupspoon).

Although there are no extant "Viking recipes," there are a few books that might be helpful. One is Mark Grant's translation of Anthimus' De observatione ciborum, which is a West Roman's-eye view of sixth-century Frankish cuisine. It makes recommendations for preparation methods involving most of the basic foodstuffs that Vikings were likely to have cooked. Another helpful set of books is Ann Hagen's pair on Anglo-Saxon food and drink, although there are no recipes.

Read more

 

Recipe: Sweet & Savory Viking Chicken

By Maxwell Ryan (web source)

Sweet & Savory Viking Chicken

Serves 6

3 to 4-pound whole chicken
1 small lemon or clementine
Several sprigs fresh rosemary
1 to 2 large yellow onions
3 to 4 whole firm fruits such as apples, pears, or quince
1 to 2 pounds firm or crisp vegetables such as carrots, Brussels sprouts, potatoes, sweet potatoes, asparagus, mushrooms, or garlic cloves
Olive oil
Unsalted butter
Sea salt and freshly ground black pepper

Heat the oven to 450°F. Set a rack in the lower-middle of the oven.

Remove the chicken from its packaging and thoroughly pat it dry. Place the lemon or clementine inside the cavity along with the whole rosemary sprigs, and truss the legs together.

Create a bed of fruits and vegetables in a roasting pan to raise the chicken off the bottom. Chop the onions and a few pieces of fruit into rings, and scatter them over the bottom of the pan. If you're using asparagus or carrots, lay them side-by-side on top of the onions in the center of the pan. Sprinkle the vegetables and fruit generously with salt and black pepper.

Set the chicken on top of the bed of fruits and vegetables. Roughly chop and scatter any remaining fruits and vegetables around the chicken.

Drizzle the chicken and all the fruits and vegetables with olive oil and sprinkle generously with sea salt. Set a few pats of butter atop the chicken.

Place the chicken into the oven and immediately lower the oven temperature to 400°F. Roast for 1 to 1 1/2 hours, until the vegetables are cooked, chicken's skin is golden, and the chicken registers 165°F in the thigh.

Transfer the chicken to a cutting board and tent with foil. Let the chicken rest for 15 minutes before carving. While you're waiting, toss the vegetables with the pan juices and transfer to a serving bowl. If desired, make a simple gravy with the leftover bits in the pan.

Serve while the chicken and vegetables are warm. Leftovers will keep refrigerated for up to 4 days.

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Further reading and many additional recipe's



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  ·  11 days ago

Excellent post, interesting and informative. Sounds delicious your interpretation. X