As we move into the weekend and we start to think about how we are going to spend our downtime, and pursue leisure activities, we’d like to share a video with you which gives a lovely insight into leisure time on Hadrian’s Wall.
Meet Dr Andrew Birley, one of our guest contributors to Hadrian’s Wall: Life on the Roman Frontier. We asked Andrew to talk about his one of his favourite objects at Vindolanda where he is Director of Excavations.
Hadrian’s Wall: Life on the Roman Frontier is a Newcastle University free online course lasting 6 weeks which starts on Monday 19 February (www.futurelearn.com/courses/hadrians-wall)
Discussion with experts – a special addition. Click on the picture for a special video.
A special discussion featuring Professor Ian Haynes, Lead Educator www.futurelearn.com/courses/hadrians-wall and Professor of Archaeology, Newcastle University, together with leading world experts Professor David Breeze (Visiting Professor, Newcastle University), Dr Sue Stallibrass (English Heritage Regional Science Advisor, NW England) and Dr Nick Hodgson (Principal Keeper of Archaeology: Strategic Project Management, Tyne & Wear Archives and Museums) examining why Hadrian’s Wall might have been built.
As we draw near the end of week one of Hadrian’s Wall: Life on the Roman Frontier we thought you might like to delve a little deeper into why the Wall might have been built, with the views of four eminent experts in this fascinating discussion to help you reflect a little more on this fascinating topic.
Have their ideas changed your own thoughts at all?
John very kindly said we could share his recipes. Why not try cooking one of them this weekend?
Visualising a Roman banquet
ROMAN CABBAGE SALAD
(KRAMBE)
1 white cabbage
2 tablespoons white wine vinegar
2 tablespoons clear honey
a bunch of fresh coriander leaves
a sprig of fresh rue
1 teaspoon asafoetida powder
salt (optional)
Thinly slice the cabbage as for a coleslaw and arrange in a salad bowl. Combine the vinegar with the honey in a cup. Finely chop the coriander and rue and add to the honeyed vinegar. Season with salt if you wish, although the dressing is strong enough not to need it. Stir the asafoetida into the dressing and pour over the cabbage. Toss before
serving.
sauce
¼ teaspoon ground pepper
1 teaspoon celery or lovage seed
½ teaspoon cumin
pinch of fennel
1 teaspoon mint
pinch of rosemary
1 small onion, chopped
2 teaspoons honey
125ml (¼pt) stewing pan juices
125ml (¼pt) boiled red wine
1 teaspoon white wine or cider vinegar
flour
pepper
In a stewing pot, put the olive oil, stock, chives, coriander, and aniseed. Cut up the hare into pieces and add to the pot. Cover, bring to a boil, and cook the hare for about 1 hour over low heat.
For the sauce, in a mortar grind the pepper, celery or lovage seed, cumin, coriander seeds, fennel, mint, and a pinch of rosemary. Add the onion, and combine with the honey, liquid from the hare pan, boiled wine, and vinegar.
Uncover the hare, add the sauce to the stewing pan, and cook for a further 30 minutes. Thicken the sauce with flour, and serve the meat drenched in sauce. Sprinkle with pepper at the table.
NETTLE QUICHE
200g (8oz) nettles
butter
100g (4oz) fresh mushrooms, sliced
200g (8oz) cheese, grated
1 medium onion, sliced in rings
100g (4oz) flour
¼ teaspoon salt
1 tablespoon fish-pickle
3 eggs
350ml (12floz) cream
1 teaspoon coriander
½ teaspoon freshly ground black pepper
Pick a basket of young spring nettles and steam in a covered pan for 30 minutes. Take 200g (8oz) of nettles, drain and chop. Arrange in a buttered quiche dish. Cover with layers of mushrooms, cheese, and onion. Now blend the flour, salt, fish-pickle, well beaten eggs, cream, coriander, and pepper. Pour the mixture over the dry ingredients in the quiche dish. Bake in a 200°C (400°F/Gas Mark 4) oven for 35 to 40 minutes, and serve hot with a sprinkling of pepper. Alternatively, chill and serve cold.
We’ll share some more recipes with you as we get nearer to the visualisation of a Roman banquet at Arbeia Roman Fort, South Shields.
