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Side dishes

Lordly sauce

Lordly sauce is a medieval spice sauce made with spices and vinegar. This is quite a high end sauce because of the amount of spices in it.

The recipe is from Libellus de Arte Coquinaria, which is the compilation of several northern European cookbooks and manuals from the middle of the 1200’s. It is the first cookbook in Danish and I plan to put all 25 recipes up on the site when I get to them.

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Quince Butter

Quince butter is a soft, delicious and piquant jam-like preserve, that works wonders with bread or paired with cheese. It is a bit of a job to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!

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Pearl barley salad

One of my favourite salads is one based on boiled pearl barley. I love pearl barley salad, because it is filling, fresh and easy to make. I often serve it instead of pasta or potatoes and people generally seem pretty happy with that. More often than not, we have it with fish or a steak on the side but sometimes I serve it with some fried goats cheese on top instead of meat on the side. I do quite a few variations on this salad, but the boiled barley is at the core of each variation.

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Market Scene, Pieter Aertsen,1569

Carrots in lemon and theme

For the midwinter feast I couldn’t find period recipe for carrots, that didn’t involve mashing them, as we already had one purée on the table. I decided that I didn’t want a second one, so I found a modern recipe for carrots steamed in lemon juice with fresh theme.

I don’t really like cooked carrots all that much, but I liked these steamed carrots. They were gone by the time we removed the dishes of the second course, so I can’t have been alone in like them. It is a very simple dish, that is quick to make and quite tasty.

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