Haggis originally brought to Scotland by Vikings, an award winning Scottish butcher argues

slatur

ICELANDIC “SLÁTUR” A Scottish butcher argues the Scottish national dish, Haggis, was originally brought to Scotland by Vikings, making it a descendant of the Viking delicacy still eaten in Iceland, slátur. Photo/Arnþór Birkisson.

A Scottish butcher who has spent the past few years researching Haggis recipes argues it dates back to the Viking invaders of the British Isles the UK newspaper The Telegraph reports. The paper argues the research of award-winning Scottish butcher Joe Callaghan, who has spent the last three years studying haggis shows “Scotland’s national dish is an ‘imposter’… invented by Vikings”. Callaghan also argues the original Scottish ingredient is deer, not sheep.

The “natonal dish of Scotand”, invented by Vikings
Haggis is a dish very similar to the Icelandic delicacy slátur: A sausage made by stuffing a sheep’s stomach with diced innards of sheep, liver as well as lungs and heart, mixed with a oatmeal, onion, pieces of sheep suet (solid white fat) as well as seasoning. Haggis is considered the “national dish” of Scotland, occupying an important place in Scottish culture and national identity.

Read more here.

The Surprisingly Sufficient Viking Diet

Vikings-Diet-E

Today, the Vikings are celebrated as a proud, warlike folk, well known for their mythology and elaborate funerals. The Viking diet, however, is a mystery to most people. What did these warriors eat to survive in such a forbidding landscape? As it turns out, their food was healthy, fresh, and even a poor Viking ate much better than an English peasant during the Middle Ages. That’s not to say that the Viking diet didn’t have inadequacies, but on the whole, the Viking diet was a model of efficiency and innovation in a time when cooks had to make the most out of some very limited ingredients.

Read more here.

Eggplant Epiphany: Line Cook Says He Saw ‘GOD’ Spelled Out in Seeds

Eggplant Epiphany: Line Cook Says He Saw ‘GOD’ Spelled Out in Seeds

god-eggplant

Faith and food converged for one Louisiana line cook when he said the eggplant he was prepping had a special message inside of it.

Green Bean Parmesan Fritters

greenbean

Green Bean Parmesan Fritters

Ingredients:

8 ounces frozen French-style sliced green beans, thawed and drained

1 egg, lightly beaten
1/2 cup all purpose flour
1/4 cup Parmesan cheese
2 cloves of garlic, minced
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying

Directions:
Place a large skillet over medium heat and pour the vegetable oil into the skillet until there is ½-inch of oil. Allow the oil to heat up.
In a medium bowl, stir together the green beans, egg, flour, Parmesan cheese, garlic, water, salt, and pepper. The mixture will not be very runny, but it will be spreadable.
Once the oil is hot, scoop a large round of the green bean mixture into the hot oil. If your pan is large enough, you should be able to fit 3-4 fritters in your pan at the same time. Fry the fritters until they are browned on each side.
Once fully cooked, carefully remove each fritter from the pan and place on a plate lined with a paper towel. Sprinkle each fritter with salt immediately after removing from the oil.
Continue frying the fritters until you have run out of batter. Serve warm.
Note: These are best made right before serving. If you would like to make them ahead of time, you can just heat them up in the oven before serving. Just make sure they get crispy.

Source: http://www.celebrations.com/content/green-bean-parmesan-fritters-recipe#ixzz2ZfQsf0fE

Bacon Cream Cheese Stuffed Mushrooms

bacon

INGREDIENTS

8 oz bacon
1/2 cup finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
4 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper
INSTRUCTIONS

Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.

Source- http://www.mountainmamacooks.com/2011/02/bacon-and-cream-cheese-stuffed-mushrooms/

HOMEMADE BREAD FOR THE SACRIFICE

I found this on my wall at Facebook … it looked like a nice bread to bake for any type of blót.

bread

This is a recipe shown to me by a Danish friend. Made using spelt flour, which comes from an ancient variety of wheat, thought to have been used in from the fifth millennium BC. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain, and has seen a resurgence. If you can’t get spelt flour, brown flour is fine.

Recipe is enough for 2 medium loaves. You will need:

– Bag of Organic Spelt flour

– Bag of Organic strong white flour

– Dried active yeast in a tin

– Cooking salt

– Warm water

– A big pot, i.e. stew pan

– Cling film

– Baking parchment

Method:

1. Put 1/2 litre warm water in a measuring jug. Add 1 level spoon (dessert type, 1 size up from tea spoon) of salt and just under 1 level spoon of yeast. Give it a stir.

2. Pour spelt flour into the pan, adding a bit of white flour – depending on how brown you want the bread to be. It will be roughly 600g.

3. Stir the water again and slowly add to the flour, stirring with a wooden spoon. Keep going until it is quite rubbery. Then knead with your hands.

You want it to be a big dollop, that’s quite pliable but not too runny. Add flour or water to get the texture right if you need to. If you can roll it into a big ball with your hands, and it will keep its shape, job done! Put cling film over the pan and leave it overnight or rest for 3 hours if baking the same day.

Put the cooker on as hot as it will get. The dough should now look like a pot of goop with bubbles on the top. Put non stick baking parchment on a tray. Then with wet hands, shape the dough into rough loaves or rolls, etc. If the dough sticks to your hands, they’re not wet enough.

For rolls, bake for 15-20 minutes

For baguettes, bake for 20-25 minutes

For a loaf, bake for 30 minutes.

You can tell when the bread is baked through as if you hold it and knock the bottom, it should sound hollow. If you want white bread, just make up the whole batch with strong white flour. If you want a glazed crust, paint with egg white before you put it in the oven.

Seiðkona’s Hearth@Facebook