May 19, 2010
Attempting to make a barley porridge with some inspiration from a 14th century recipe of pork gruel. In this I’ll first cook the meat, salted and smoked bacon, after which I’ll cook the barley to a porridge in the same water, then chop up the meat and add it to the porridge
10:33 steam is starting to form
10:42 It is boiling and the meat is added
Meat is taken upp and barley added to the water
the barley is allowed to cook until it forms a porridge
at 12:50 I chose to take it from the fire, the barley is still a bit chewy, “al dente” but I add the meat
the result is a bit dry and hard, and could do with an addition of some herbs and a more full stock.
Some of the visitors did appreciate the porridge though.
Later in the evening I cooked it with the addition of some soured cream and chicken stock which proved to be a good choice.