A Langobard at the Court of the Byzantine Emperor - 10th-century Goat Roast
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- Опубликовано: 17 окт 2024
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Today we prepare Byzantine goat roast from a 10th-century source written by a Langobard author, Liutprand, bishop of Cremona.
This goat roast is one of the plates served to Liutprand during a dinner with the Byzantine emperor Nicephorus.
Ingredients:
1 goat leg
1 leek
2 onions
1 garlic head
olive oil
garum
Garum • Garum - How to Make Garum
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#medievalgreekrecipe #medievalfood #byzantinefood #middleages
Do more Byzantine stuff !!!
That looks so good, and now I'm really hungry
That’s so cool that this particular recipe was witness to a historic event!
I'll bet that meat has great flavor with all the onions and garlic.
Did an alteration of this recipe. I used a good chunk of pork though, around a kilo. I greased the meat in a thin layer of olive oil and seasoned it with coriander seeds and cumin. Furthermore, I cut up around 3 onions, around one leech, 3 cloves of garlic, and one spring onion (the latter made little difference I think). I put everything in a bowl and coated it with olive oil. I put it all in my glass tray (with the lid on) and drizzled a few tablespoons of garum (Asian fish sauce in my case) over everything. It took around 1 1/2 to 2 hours at 220 °C fan assisted. While baking in the oven, I realized I needed to add some liquid, for which I used some weak broth and later some garum mixed with water, all in all 1 1/2 glasses, a bit more than a pint. Although I altered the recipe heavily, I'd definitely call it a success. However, if I am going to make it again, I'll use more garum, especially on the meat. I held back as recommended in the video, but the fish sauce I used was, although salty, probably less intense in taste than the homemade one.
You can use an homemade Whorecester sauce. I tested the Perrin sauce, it's too spicy for me but the homemade one from this link is far better IMO. Since your recipe is not historical anymore, i think you can use that sauce as well.
Yum. This is lovely.
I always prefer "peasant food" for economy and nutrition ("Observe the rustic,haggis fed..." [R.Burns])
That is why I investigate ancient food: much of it is what might be regarded today as peasant-ish, even when a particular recipe was not regarded so in its own time.
Here, puls would make a fine side dish. Have you done an epic expose on puls yet? It deserves one.
We prepared a few pultes in the past, for example this one ruclips.net/video/LTBQhrC3Kk8/видео.html and this ruclips.net/video/SAlMM0OCZps/видео.html
Lovely. I am from India. Quite inspired with this recipe. It’s simplicity and ease of cooking.
wonderful,such a great ecipe,thanks for sharing,I wish you all the best
Wow Mouthwatering,good job..
😋👌😉👌🤗👌😍
That look yummy .
Awesome recipe 👍
❤❤ Wow amazing recipe looks really delicious thanks for sharing 👌👍 ❤❤
97 Big Like Very nice recipe. So tasty & So delicious .Amazing wow.... !!👍🔔🙏 Festive greetings 👌. I highly appreciate your channel and great content.👏 completely watched . 👍friend stay healthy and have a joyful Sunday. 👍 🎵 Stay safe 🎵👍🔔✔️🙏🌺
Awesome, had not been seeing the notifications for some reason.
Wow a very nice Recipe my Friend 😊👍👍
historical cooking
I think you should show the finished product in your thumbnails instead of the bare ingredients.
I miss summer with all the meatless dishes/salad (sorry, not sorry). :( #LentDaysPlease