SC - Foods in season and Norman recipes

[maddie teller-kook]

Thanks for the information on the fennel.... love to have an excuse to use the
stuff (I tried it for the first time last year and love it... well the vegetable
anyway.)>  I love the to use fennel seeds when I make sausage.

Have you ever tried the muac'fiol (bad spelling) recipe out of the Early Period
journal? It is essentially pork that is marinated with herbs, garlic and salt
for a day or 2 and then roasted with root veggies. Beer is added during the
middle of cooking to add flavor and make a tasty sauce. Let me know if you'd
like the recipe.
Again, it isn't truely documentable, but it is yum. Had lots of success with it
during feast here.
Meadhbh

Melissa Martines wrote:

> Meadhbh,
>
> Fennel does not appear in the archeological info I have until the Romans
> come to the island. So it was imported by Romans, but it is unclear
> whether they continued to import it for use or were able to grow it on
> the island during that time.  It does grow there now.
>
> Thanks for the suggestion on farmer's cheese for the samit spread.  I
> love the stuff too. It is great on hot Italian bread :)  I will try the
> farmer's cheese next time I mix up some.
>
> I haven't made the stew with rabbit and ale, but I have made it with
> chicken and ale, which was very good.
>
> Morgan
>
> >Considering the information we all have concerning  Celtic cooking, I
> think you
> >did a superb job.  I just had a few questions...
>
> >On the fennel... do you have information that it was grown by the
> Romans in
> >Britain or do you think it was imported?   I'm just curious.
>
> >As for the Samit.... I have used that recipe a LOT! I love the stuff.
> You might
> >want to try it using farmers cheese. It is a small curd cheese...
> similar to
> >cottage cheese but without the liquid... it can save a few steps..  It
> also has
> >a consistency closer to home made cheese.  Try it sometime. It comes in
> a 1 lb
> >clear plastic container.
>
> >The Rabbit stew looks yum.  Have you tried making it with beer or ale?
> I have
> >done a rabbit with onion stew that was cooked in beer... everyone loved
> it.  I
> >am sure you can use poor man's rabbit (aka chicken) as a substitute for
> this as
> >well.
>
> >All in all , looks like a yummy feast.  Wish I could have been there!
>
> >Meadhbh
>
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