Meals & dishes IV
June 5, 2010
Based on one of the recipes that I tried earlier (https://eldrimner.wordpress.com/2010/05/29/meals-dishes-ii/) on barley porridge, I attempted to make a more tasty porridge using the method of the former recipe as a base.
In about 100 grams of butter some finely chopped seierslök (Allium Victorialis) were boiled, after giving the butter some taste I poured in a few handfuls of barley seeds. These were first allowed to soak in the simmering butter after which I added some of the stock from an earlier day, a small amount of salt and just enough water to keep it from boiling dry.
As it was more or less finished I added an extra knob of butter and some of the cheese I made the previous day. The cheese gave the whole dish a welcome addition of a slightly acidic taste. The finished dish was quite nice but could have done with some pieces of meat with in it.
Though this would work perfectly well to serve, I am convinced that if barley were cooked into a savoury porridge the grains would have been pounded in a mortar or a similar implement beforehand (http://godecookery.com/afeast/kitchens/kit021.html).