Feast for Whyt Whey Solar, October 2016

Original redactions are found here: Iron Age Recipes. I made some changes — for one, the butter allotted to the oatcakes seemed woefully insufficient.

Oatcakes:

500g McCanns steel cut oats
250g spelt grains
1 stick butter
1 tablespoon sea salt
~1 cup water

Process oats & spelt until flour-like in consistency, with some graininess left for texture. Stir in salt. Pastry cut in butter until cornmeal-like-texture. Stir in water to make a stiff dough. Form flat cakes, cook on griddle until done. Cool. Serve with Irish cheddar. Yield: approx. 30.

Pork & barley stew:

2lbs. stew pork
6 colored carrots, chopped
1 box shredded red cabbage
2 scallions, chopped
~2 tbsp fresh thyme leaves
~2 tbsp fresh parsley
3 bayleaves
~15 juniper berries, crushed
olive oil (or animal dripping)
2 bottles mead
~2 tbsp honey
1 cup pearl barley

Marinate pork overnight in mead, thyme, parsley, bay, juniper berries. Remove pork from marinade, strain out herbs & berries. In a dutch oven, heat up olive oil, brown pork, carrots, scallions, cabbage. Add marinade mead, honey, pearl barley. Simmer for 2.5 hours, partly covered & then fully covered, until tender.

Bean fritters:

3.5 oz. chopped, roasted, hazelnuts
1 box chopped rainbow chard
2 tablespoons horseradish
1 can black-eyed peas
2 cans fava beans
1 egg
~3 tablespoons salt
~1/2 cup bread flour
~1.5 sticks butter

Sauté hazelnuts & chard in butter until wilted. Move to bowl. Mix in peas, beans & horseradish. Beat in 1 egg, salt to taste, then enough bread flour to form a soft dough. Form into sausage link shapes (cylinders about 5 inches long). Fry in plenty of butter until done / browned. Yield: about 16.

Fruit in cream:

6 oz. blackberries
4.5 oz. blueberries
3.5 oz. hazelnuts, chopped
~1 cup heavy cream
honey
mint

Mix berries & nuts. Pour over cream. Drizzle with honey. Top with mint.

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