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