{"id":688,"date":"2014-10-18T20:06:59","date_gmt":"2014-10-18T19:06:59","guid":{"rendered":"https:\/\/blogs.ncl.ac.uk\/numoocs\/?p=246"},"modified":"2021-09-15T18:04:40","modified_gmt":"2021-09-15T17:04:40","slug":"week-5-has-a-banquet-here-are-the-recipes","status":"publish","type":"post","link":"https:\/\/blogs.ncl.ac.uk\/ltdev\/2014\/10\/18\/week-5-has-a-banquet-here-are-the-recipes\/","title":{"rendered":"Week 5 has a banquet: here are the recipes!"},"content":{"rendered":"
\"John's<\/a>
John’s makeshift kitchen next to the Summer Dining Room in the Commanding Officer’s House at Arbeia<\/figcaption><\/figure>\n

Professional chef John Crouch<\/a> joined us at Arbeia<\/a> in South Shields the day we filmed the 5 videos that make up the fourth century banquet in week 5 of Hadrian’s Wall: Life on the Roman Frontier<\/a>. John put together a menu inspired by Roman recipes in order to help us visualise what a Roman banquet might have been like in the summer dining room of the Commanding Officer’s House<\/a>.<\/p>\n

We blogged a couple of recipes earlier<\/a> as a teaser for this week. And now, here are the rest of the recipes which make up the Roman inspired menu which John devised for the event. He very kindly agreed that we could share them with you.<\/p>\n

\"John's<\/a>
John’s\u00a0 Roman recipe inspired menu<\/figcaption><\/figure>\n

LIVER,\u00a0 CHICKEN,\u00a0 AND\u00a0 ONION<\/strong>
\n1 medium onion, chopped
\n1 cup chicken stock
\n2 tablespoons olive oil
\n\u00bd cup white wine
\n1 cup pork and chicken livers, sliced
\n3 chicken breasts, sliced<\/p>\n

Sauce<\/strong>
\ndash of pepper
\n\u00bd teaspoon celery seed (or lovage)
\n1 cup chicken stock
\n\u00bc cup white wine
\nflour<\/p>\n

In a saucepan, soften the onion in the olive oil. Add the sliced livers
\nand chicken (or meats from small birds). Add the white wine and stock
\nand cook for about 30 minutes until the liver and chicken are cooked.
\nWhen the meats are almost cooked, combine the pepper, celery seed (or
\nlovage), stock, and white wine for the sauce. Add a little liquid from
\nthe casserole dish and bring the sauce to a boil. Pour the sauce over
\nthe meats. Bring to a boil, thicken with flour if you wish, and serve.<\/p>\n

GRATIN\u00a0 OF\u00a0 MUSSELS\u00a0 WITH\u00a0 PESTO<\/strong>
\n36 large fresh mussels, scrubbed and debearded
\n7 tablespoons dry white wine
\n4 tablespoons parsley, finely chopped
\n1 clove garlic, finely chopped
\n2 tablespoons fresh white breadcrumbs
\n4 tablespoons olive oil
\nchopped fresh parsley, for garnish
\ncrusty bread to serve<\/p>\n

For the pesto<\/strong>
\n2 garlic cloves, chopped
\n\u00bd teaspoon salt
\n100g (4oz) basil leaves
\n25g (1oz) pine nuts, chopped
\n50g (2oz) freshly grated Parmesan cheese
\n120ml (4floz) olive oil<\/p>\n

Put the mussels in a pan with the wine, put on the lid and shake over
\nhigh heat for 3-4 minutes until the mussels have opened. Discard any
\nthat remain closed.
\nAs soon as the mussels are cool enough to handle, strain the cooking
\nliquid and keep it for another recipe. Discard the empty half-shells.
\nArrange the mussels in their half-shells in a single layer in four
\nindividual gratin dishes. Cover and set aside.
\nTo make the pesto, put the chopped garlic and salt in a mortar and
\npound to a pur\u00e9e with a pestle. Then add the basil leaves and chopped
\npine nuts and crush to a thick paste. Work in the Parmesan cheese and,
\nfinely, gradually drip in enough olive oil to make a smooth and creamy
\npaste. Alternatively use a food processor.
\nSpoon pesto over the mussels placed in the gratin dishes. Mix the
\nparsley, garlic and breadcrumbs. Sprinkle over the mussels. Drizzle
\nwith the oil.
\nPreheat the grill to high . Stand the dishes on a baking tray and grill
\nfor 3 minutes. Garnish with basil and serve with crusty bread.<\/p>\n

\"We<\/a>
We picked fresh herbs from the Arbeia garden.<\/figcaption><\/figure>\n

WATERCRESS\u00a0 SALAD<\/strong>
\nwatercress
\n1 tablespoon fish pickle
\n3 tablespoons olive oil
\n1 tablespoon cider vinegar
\n\u00bc teaspoon ground pepper
\npinch of cumin
\n2 tablespoons hazel nuts, chopped<\/p>\n

Use fresh watercress and serve it as a salad in a dressing made by
\ncombining the fish pickle, olive oil, vinegar, pepper and cumin.
\nGarnish with chopped nuts.<\/p>\n

ROMAN\u00a0 FISH\u00a0 SAUCE (GARUM)<\/strong>
\n400g (13oz) sea salt
\n700ml (24floz) water
\n1 jar of salted anchovies (100g (4oz))
\na pinch of dried oregano
\n1 teaspoon sapa *<\/p>\n

Dissolve the salt in the water over low heat. Add the anchovies to the
\nsalted water with the oregano and sapa. Simmer for 20 minutes and then
\nleave to cool. Strain the garum through a fine sieve or muslin cloth
\nand store in a jar ready for use.<\/p>\n

*SAPA<\/strong>
\n1lt (2pts) red grape juice<\/p>\n

Pour the grape juice into a saucepan and boil vigorously whilst
\nstirring until one third remains. Leave to cool and decant into a
\nsterilised bottle.<\/p>\n

ROAST\u00a0 WILD\u00a0 BOAR\u00a0 WITH\u00a0 CUMIN\u00a0 IN\u00a0 WINE<\/strong>
\n2-3kg (4-6lb) boar roast<\/p>\n

Marinade<\/strong>
\n1 teaspoon salt
\nwater
\n1 teaspoon myrtle berries, or juniper berries
\n2 teaspoons peppercorns
\n2 teaspoons cumin<\/p>\n

Sauce<\/strong>
\n2 teaspoons honey
\n125ml (\u00bcpt) pork or chicken stock
\n65ml (1\/8pt) red wine
\n\u00bd teaspoon ground pepper
\nroasting pan juices<\/p>\n

Wipe the roast dry. Immerse for 24 hours in a marinade of salt, water,
\nmyrtle or juniper berries, peppercorns, and cumin. Roast uncovered in a
\n180\u00baC (350\u00baF\/Gas mark 4) oven for 30 minutes per 400g (pound).
\nTo make the sauce, combine pepper, honey, stock, and pan juices. Bring
\nto a boil and simmer for 30 minutes. Serve with the slices of meat.<\/p>\n

FISH\u00a0 POACHED\u00a0 WITH\u00a0 ANISEED<\/strong>
\n1kg (2lb) fish fillets
\nwater
\n1 teaspoon coriander seed
\npinch of aniseed
\nsharp white vinegar<\/p>\n

Put the fish fillets in a frying pan. Barely cover with water, and
\nseason with coriander and aniseed. Bring to a boil and simmer for about
\n10 minutes. Discard the liquid and serve the fillets with a sprinkling
\nof vinegar.<\/p>\n

ROSEMARY-MINT\u00a0 SAUCE\u00a0 FOR POACHED\u00a0 SALMON<\/strong>
\n1-1\u00bdkg (2-3lb) poached salmon<\/p>\n

Sauce<\/strong>
\n\u00bd teaspoon ground pepper
\npinch of aniseed
\n\u00bc teaspoon cumin
\n\u00bd teaspoon thyme
\n1 teaspoon fresh of dried mint
\npinch of rosemary
\n1 teaspoon honey
\n1 teaspoon white wine or cider vinegar
\n125ml (\u00bcpt) white wine
\n1 tablespoon olive oil
\n250ml (\u00bdpt) fish stock
\nflour<\/p>\n

In a mortar, grind together pepper, aniseed, cumin, thyme, mint, and
\nrosemary. Combine with honey, vinegar, white wine, olive oil, and
\nstock. Bring to a boil and simmer gently to reduce for 25 minutes.
\nThicken with flour, if you wish, and serve with the poached fish.<\/p>\n

ASPARAGUS<\/strong>
\n500g (1lb) asparagus
\n1 tablespoon olive oil
\n1 teaspoon salt<\/p>\n

Scrape any stringy bark off the asparagus and tail the ends. Steam the
\nasparagus until tender. Then heat the olive oil in a frying pan, add
\nthe salt and toss the asparagus briefly before serving with the oil,
\nsalt and the frying juices.<\/p>\n

CHICKPEAS\u00a0 WITH\u00a0 CHEESE<\/strong>
\nThe cheese in this recipe sticks the chickpeas together and allows them
\nto be eaten easily with the fingers. Parmesan and pecorino cheese are
\nboth ideal as they grate finely and impart a robust flavour to the dish.<\/p>\n

200g (8oz) chickpeas
\n100g (4oz) Parmesan or pecorino cheese
\nsalt<\/p>\n

Soak the chickpeas overnight, boil them in salted water for 40 minutes
\nor until tender and then drain. Finely grate the cheese and stir into
\nthe chickpeas. Serve while still warm\/ The cheese will coat the
\nchickpeas and add a glistening effect.<\/p>\n

HONEY\u00a0 OMELETTE<\/strong>
\n4 eggs
\n125ml (\u00bcpt) milk
\n4 tablespoons butter or oil
\n2 tablespoons runny honey
\ncinnamon<\/p>\n

Take the eggs, milk, and butter and combine. With butter, grease a
\nshallow pan or skillet and then heat. When the melted butter begins to
\nbubble, pour in the eggs and cook the omelette. Do not fold. Serve with
\nhoney poured on top and a sprinkling of cinnamon.<\/p>\n

STUFFED\u00a0 DATES<\/strong>
\n6 dates per person
\nshelled almonds, hazelnuts or pine kernels (1 per date)
\npepper
\nsalt
\n3 tablespoons honey<\/p>\n

Stone the dates and stuff with the nuts and a little pepper. Roll the
\ndates in salt, then heat the honey in a frying pan, fry the dates
\nbriskly, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"[caption id=\"attachment_251\" align=\"alignleft\" width=\"300\"] John’s makeshift kitchen next to the Summer Dining Room in the Commanding Officer’s House at Arbeia[\/caption]\n","protected":false},"author":1446,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[81,126,135,164],"class_list":["post-688","post","type-post","status-publish","format-standard","hentry","category-moocs","tag-arbeia","tag-hadrians-wall-2","tag-john-crouch","tag-recipes"],"_links":{"self":[{"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/posts\/688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/users\/1446"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/comments?post=688"}],"version-history":[{"count":1,"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/posts\/688\/revisions"}],"predecessor-version":[{"id":6540,"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/posts\/688\/revisions\/6540"}],"wp:attachment":[{"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/media?parent=688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/categories?post=688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/ltdev\/wp-json\/wp\/v2\/tags?post=688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}