The Bridge - Page 27

Honey, Oat and Spiced Cakes : Boiled Peas and Ham Ingredients Love em’ or loath em’ the marauding Vikings from the western fjords sure know how to cook a hearty meal.     250g oats (use Scottish porridge oats) 125g unsalted butter 50g chopped dried apricots or dried apples 4 large tablespoons runny honey 1 level teaspoon of ground cinnamon 3. 4. 5. 6. Preheat oven to 180C In a large saucepan over a low heat, melt the butter and remove from the heat Stir in the oats, dried fruit and honey until well mixed Spoon dollops of the mixture onto a well greased baking sheet and flatten slightly Bake in the oven for 10 – 12 minutes or until golden Gently lift cakes onto a wire rack and leave to cool      150g fresh peas ( or frozen) 500g (approximately) ham joint, boned 1/2 tsp horseradish sauce 1 dessertspoon linseeds a knob of butter 2 clean cloths, tea towels will do 2 pieces of string Making and cooking it 1. About this recipe: Difficulty: 2 Preparation Time: Not including shelling the peas, 15 minutes Cooking Time: 1 1/2 hours Number of servings: 4-6 servings Serving suggestions: Serve with crusty bread Making and cooking it 1. 2.   Ingredients  and the root was used as a condiment with meats in Germany, Scandinavia, and Britain. This is a dish cooked wrapped in cloth in a large pot.The creamy peas offset the saltiness of the ham very well. Much food of this period is relatively simple to prepare but the unusual combination of linseeds and horse radish makes the peas quite delicious. The Vikings kept and breed cattle, sheep, goasts, poulty and pigs. Pigs were one source of meat that could be kept slaughtered all year round. It is thought that crops such as peas and beans were cultivated (although some researchers believe peas were not introduced until Norman times, others believe that the Normans only introduced new varieties). Horseradish has been cultivated since ancient times and was known to the Greeks and Romans. As traders, the Vikings and Saxons may have been aware of it and used it in their meals. Both root and leaves were used as a medicine during the Middle Ages Put a large pan of water on the hob to boil. It needs to be big enough to fit the peas and ham in together 2. Shell the peas if they are in pods 3. Put the peas in a dish and add the butter, linseeds and horse radish 4. Tip the pea mixture into a clean cloth. Gather the cloth up around the peas and tie with string. Make sure there are no gaps so the peas can't fall out 5. Put the ham in the centre of the second cloth and tie this into a bag too 6. Put both bags into the boiling water and cook for about 1 1/2 hours 7. Remove the cloth parcels from the boiling water, use tongs to do this. Put the parcels into dishes to drain and then unwrap them 8. Lift the ham out with 2 forks onto a chopping board. Slice the ham 9. Arrange the ham onto either individual plate or into the centre of a serving plate 10. Spoon the peas around the meat 11. Serve hot