Vaðarholmr's Cooking, brewing and food experient Thread

[Vaðarholmr]

Vatterholm's Cooking Thread
Interesting food I make

In this thread I will be posting various kinds of food and drink that I make. I shall keep mostly to traditional local food from my area and/or historical food, like this first one, who are made in ways the vikings made food, of the same ingredients.

In any case, I will try to post food that are uncommon or interesting in other ways here.

I shall update this any time I make food worth posting

(I totally did not steal this idea from others..)

Food

• Viking soup and pancakes
• Rotgraut - Root mash
• Self-Caught fish

[Vaðarholmr]

Rotgraut/Rotmos/kålrabistappe - "Root Mash"

Rotgraut is a common meal around here in this time of the year. It is commonly served on semi-important days. Most notably Shrove Tuesday. "Rotgraut" itself is really just the mash of potatoes, carrots and Rutabaga that is eaten together with meat. Who is either normal boiled salty meat, or pinnekjøtt and/or sausages.

Other things that can be served together with this are whole potatoes, sauercraut, lingonberry and Flatbrød

The meat
(Normal salty meat)

Ingredients:

• -Either salty pigs meat. Or some pork thou might salt thyself.
• -Water

Boil up some non-salted water and add the salty meat. Let it boil intensely for some minutes before turning down the heat and let is boil calmly for 2 hours of till the meat is really tender.

The "Root Mash/Root Porridge" (Rotmos/Rotgraut)

Ingredients:

• -Rutabaga (60-40%)
• -Potatoes (50-20%)
• -Carrots (Kinda optional) (10-0%)
• -Fat and salty water from boiling the meat

1.
Cut the the vegetables into pieces suitable to boil easily

2.
Boil them till they are soft

Spoiler Alert, click show to read: 

Most of the meat is in another pot. Those were put there to add flavor. And one big pot for all of the vegetables would be best.

3.
Get them out and put them in a food processor. Mash them together.

4.
While mashing; add the salty water from the meat and salt to get the right taste.

5.
The meal is now done. Serve with cold Ginger ale, and add salt and pepper.

Congratulations. Thou have now made read about making a surprisingly easy traditional Norwegian meal for family gatherings and such.

Spoiler Alert, click show to read: 

[Vaðarholmr]

Viking meat and onion soup, and barley pancakes

This was a bit hard to do. Mostly because I had to use historically accurate ingredients. Which was tiring to look up. But not as hard as the dish itself, who is a mix of historical dishes, and guessing, applied through known historical ways to make food.
I have never made that soup before. But I did what very likely could have been made, and from almost totally historical ingredients.

The pancakes:

Ingredients:

-a egg
-Barley flour (wheat, rye and oatmeal works to)
-Water
-Milk (optional. Add to or replace the water)
-Salt (Optional, mildly ahistorical)

Mix it like any other pancake and then put it in a pan. Then cook and eat it.

If ye want to, ye may eat it with honey, berries or similar for that sweet taste.

Spoiler Alert, click show to read: 

We know they made pancake-like bread, or at least soft bread, because of a saga.
In it some warriors are in the woods, it is cold. And their butter is frozen, so they can not apply it to the bread. It says.

But then the young king suggest wrapping the bread around the butter. Therefore they had soft bread. (and the fact that we still have it now, and in between)

Meat and Onion soup

The Meat and Onion soup

Ingredients (for 2-3)

-Meat (Ideally cattle, wild game or Sheep. Possibly pig or chicken)
-1 Garlic
-1 Onion
-Oatmeal or similar to add mass. 1 cup or less should do.
-Oregano
-Salt (only a little, expensive back then!)
-Anise/Caraway (optional. Not needed at all)
-Chives (whole or chopped)
-Butter or fat to fry in

1.
I started with frying the meat and onions in a pan. (did it outside just because I can)

Spoiler Alert, click show to read: 

2.
Then put the roasted onion and meat in a pot and add water. Let it boil.

3.
When it does; add the oatmeal.

Spoiler Alert, click show to read: 

4.
Now add whatever spices thou may want. Oregano, Anise, Salt and Chives are some of what they historically used.

5.
Done.

I won't say this food is fantastically good. It is not. It is okay. Special, but good enough to not be bad.
It is the first time I have tried it.

Make it if ye feel like eating historically.

[Vaðarholmr]

Self-Caught fish

Red meated small fish. ([URL="http://en.wikipedia.org/wiki/Trout

trout[/URL], Arctic char, small salmon etc.)"]

Ingredients:

-a fresh fish. Up to 500 grams. Cut in two or use another recipe if bigger.
-Wheat flour
-Salt
-Butter
-Spices. Pepper, preferably lemon pepper. Chilli, timian and herbs are also popular.

-Kill the fish.
-Cut of it's head.
-Move the tip of the knife into its belly through the throat, cutting it open from the inside. Cut all the way to its *******.
-Remove the guts while washing in cold water. Saltwater or river water is good.

It should now look like this:

Spoiler Alert, click show to read: 

Now take the cleaned fish and cover it in salt and spices and flour on the inside and outside.
It now goes in a pan to fry in a lot of butter. Perfect for a camping trip.

Serve with potatoes or on bread. Careful with the bones!

Cod/Salmon and potatoes

Ingredients:

-Cod. (Other white fish can also be used. But Salmon tastes heavenly like this)
-Salt, pepper, timian
-Potatoes
-Butter
-Onion. Or any kind really
-Bacon
-Carrots

Cut the fish into pieces suitable for serving. Lay them in salt or salty water for a while.
Then clean them for excessive salt and add spices.

You may now either fry them in a pan, to get a lovely golden texture, or bake in an oven. Especially salmon will get perfectly crispy in there too.

Spoiler Alert, click show to read: 

Boil some potatoes and make some bacon. Mashed potatoes or similar can also be used.

Fry the onion in a pan with lots of butter. The mix of melted butter and onions will then be used as a sauce on the potatoes.
If carrots, shred them and serve cold.

When everything is ready; serve.

Seibiff (Coalfish-steak)

Ingredients:

-Coalfish. 600-800 grams
-Some flour
-One big onion
-a carrot
-2 Welsh onion

Cut the onion into thin rings. Wash and clean the vegetables and cut them into small pieces. Let them fry lightly in a pan.

Cut the fish into suitable pieces and roll them in a mix of flour, salt and pepper. Let it then fry in a pan till it's golden brown. Alongside the onion.

Serve everything together with carrots and other vegetables. And potatoes, mashed potatoes and similar. Or just carrots and onions.

Spoiler Alert, click show to read: 

If in doubt: fry it.

[Ferdiad]

For best application of pancake place on head.

[Sir Adrian]

Looks great.

[Logios]

Looks awesome.
Did you paint tour fingernails. And are you going on a trip to Turkey?

[edse]

Spoiler Alert, click show to read: 

Is this only meat and onion? It looks terrible The pancakes looks good though.

[Double A]

How do I get a fresh supply of viking meat?

[Vaðarholmr]

Spoiler Alert, click show to read: 

Is this only meat and onion? It looks terrible The pancakes looks good though.

Yes
I am happy with it. It was going in a soup anyway

Did you paint tour fingernails. And are you going on a trip to Turkey?

No and no.

Looks great.

Liar

[Sir Adrian]

In comparison to my pancakes they do look great.

[mishkin]

I started with frying the meat and onions in a pan. (did it outside just because I can)

(great thread Luna).

[Vaðarholmr]

In comparison to my pancakes they do look great.

Pure luck. It was so dark I could not see them in the pan.

(great thread Luna).

Thanks!

How do I get a fresh supply of viking meat?

Kill a viking

[Lord Oda Nobunaga]

I'm afraid of eating at your place, it could be good cause appearances aren't everything though.

[Diamat]

Great initiative, Vatter! Looking forward to more.

[Vaðarholmr]

Updated with Rotgraut

[Påsan]

That last one we ate in tha Army all the time.

Good thread Vatter

[Vaðarholmr]

Thanks Påsan!

[edse]

I will make rotmos when I have time, maybe this weekend. It's been on my to do list for a month. I'll have to see if I find some salted pork to go with it.

[Logios]

My daughter usually complains if I try to add parsnips or celery to mashed potatoes, so I never tried using rutabaga like this (or any other way). It looks fantastic though.
Is it usually made lumpy, or do some prefer a more creamy consistency of the rotgraut?