Viking Kitchen
Viking Culture
Viking Kitchen
Viking Timeline
Surgery
Kitchen This
is the mainstay of a Viking Hearth were the food is prepared and eaten, normally
twice a day
Chicken Stew with Herbs Ingredients
Butter
Method
Melt butter in pan and fry meat with leeks and the
garlic until soft then add the barley with water and vinegar and bay leaves and
the seasoning then add the sage and then simmer for 1-1½ hours and serve in bowls .
Gridded Trout with
Ingredients
6 fresh trout Method
Put rosemary down middle of the fish and then chop all
the other herbs and add to the butter coat the fish generously each side and
griddle for 4-5 minutes each side until the flesh falls off the bones and then
serve with bread or vegetables.
Salad Oxogarita
Ingredients
A Cos lettuce Method
Shred and mix the lettuce and chickory and basil and
bathe cucumber in the squill vinegar then slice and add to the salad then slash
in 2-1 mixture of the vinegar and garum over the salad then serve.
Greenleaf and Walnut Salad
Ingredients
Spinach Leaves Method
Chop radishes, Celery and Cabbage and add Spinach, Watercress, Chopped Onion and Garlic.
Finally adding the Walnuts, Mustard and Poppy seeds. Drizzle Cider Vinegar and Honey over the salad and mix thoroughly.
Summer fruit with honey and hazelnut crumble
Ingredients
1kg mixed soft summer fruits (raspberries , loganberries
,strawberries , currants, bilberries etc) Method
Put the fruit in a pan and cover with water and gently cook for 10 –15 mins until the fruit is soft not
mushy sweeten with the honey or sugar to taste then drain off the excess juice
and save to serve with the pudding .Chop the hazelnuts until breadcrumb size and
mix with breadcrumbs and the flour spoon the fruit into a dish and layer the
ingredients with the top layer of bread crumbs and hazelnuts and flour bake in
the oven at 180º
Spelt Bread
Ingredients
250g Spelt Flour
Teaspoon of Salt
Teaspoon of Honey
1 block of live Yeast or 1
sachet of yeast
Sufficient water to make
into a dough
Method
Mix flour and salt with the
honey and yeast sachet, then slowly add water until a dough is produced. knead
and stretch dough for a minute or so then put in a warm place to prove for an
hour. It should rise to approx double size.
If using live yeast mix with
warm water and honey for approx 15mins before adding to the flour and yeast.
Then heat to about 230ºC
in a preheated oven for
about an hour or until sounds hollow.
Chicken Stew with Beer
Ingredients
2-2½lbs Chicken Method
Melt butter in pan and fry chicken with onions and add the turnip, carrots diced
with the beer and season with the salt and pepper and add the thyme. Then simmer for 1-1½ hours and serve in bowls .
Honey Glazed Root
Vegetables
Ingredients
1 turnip or swede Method
Peel and cut the vegetables into pieces and bring to the boil together in slightly salted water for 5 mins
and drain sauté in butter until soft and let leeks and cabbage sauté with
other vegetables at the end then add honey and stir the dish carefully add salt
and pepper.
Pancakes with Berries
Ingredients
2-3 cups of white flour Method
Preheat oven to 425ºf (225ºc)place both the flours together and salt mix then add the milk slowly to make a
batter and then stir in the berries, melt the butter in a pan and pour into the batter ,bake in the middle of the oven for 20-25 minutes or until they are
golden in colour then serve with jam .
Honey
Ingredients
2 cups of hazel nuts Method
Pre heat 175º
Honey
Ingredients
2cups of whipping cream Method
Add cream and honey in a pan simmer the mixture while whisking until it thickens and
spread over the honey cake and serve with whipped cream.
Flatbread
Ingredients
5 cups Barley flour and
2 cups of Wholewheat flour Method
Flour, liquid, egg and salt must be kneaded long and thoroughly. If needed add more flour or
liquid so the dough is just right.The dough should be shaped into small balls and then pressed
flat and thin.The bread is baked over a glowing fire on shards of pottery or pans, about 2-3
minutes on each side. The bread should be light brown and sound hollow when you
knock on it lightly with a fingernail. For the pottery you can use the shards
from an average red burned herbal pot.
1-1½ kg meat
450g washed and trimmed leeks thickly chopped
4 cloves of garlic chopped finely
175g pot barley
900ml water
3 tablespoons of vinegar
2 bay leaves and salt and pepper
15 chopped sage leaves
6 sprigs of rosemary
75g soft butter
18 fresh mint leaves
6 sprigs fresh thyme
6 fresh sage leaves
1-2 teaspoons of salt a dash of pepper
Chickory or endive
Basil
Cucumber
Squill vinegar
Garum (fish sauce)
Watercress
Radishes
Celery
Red Cabbage
Onion and some finely chopped Garlic
Crushed Mustard seed and black Poppy seeds
Walnuts roughly chopped
Cider Vinegar and Honey
honey or brown sugar to taste
75g toasted hazelnuts
75g wholemeal flour
75g whole wheat flour
75g brown bread crumbs
3-4 carrots
3 onions
1 turnip
1-1½teaspoons of salt a dash of pepper
thyme
1 bottle of dark beer
2-3 carrots
a quarter of cabbage
1 leek, Onion and some Garlic
butter and some honey and salt and pepper
½ cup of whole wheat flour
½ teaspoon of salt
2½ cups milk
2 tablespoons of butter
1 cup of bilberries
1 cup of dried apple
1½ cups of honey
10oz Self Raising flour(optional to make proper cake mix)
4 eggs
½ a cup of cranberries
1 cup of honey
3 cups of liquid. Use whey or buttermilk or 2 cups of Full cream milk
A dash of salt