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Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean

 | 
Sylvie Yona Waksman

Introduction

Recipe

Pickle de légumes with oinogaron

Sally Grainger

Texte intégral

The pickle

  • 500 ml white wine vinegar
  • 250 g liquid honey
  • Bay leaf
  • 2 cm fresh ginger
  • A few peppercorns

1Bring the ingredients to a gentle boil and skim. Cool completely.

The vegetables

  • Radish, cucumber, spring onion, purple sprouting broccoli

2Prepare the vegetables in small even pieces: cut the radish into quarters; cut the cucumber lengthways, deseed, and slice into chunks; trim and cut the dark leaf from the spring onion and cut partly through the leaf to splay the leaves; cut the broccoli into similar sized florets. Two hours before service, put the vegetables and pickle together in a sealable plastic bag and remove as much air as possible. To serve, drain the pickle and serve the vegetables with the hot oinogaron below.

The hot oinogaron

  • 50 ml Red Boat fish sauce
  • 50 ml olive oil
  • 50 ml vinsanto/sweet dessert wine
  • ½ level tea spoon ginger
  • ½ level tea spoon nutmeg
  • Generous fresh ground black pepper
  • Cornflour or arrowroot to thicken

3Bring all the ingredients to a simmer and thicken into a light emulsion with a small amount of cornflour. Taste and adjust seasoning. Serve together with the vegetable crudités.

Replica by potter J.‑J. Dubernard of a chafing dish from excavations at the Great Palace of the Byzantine Emperors, Istanbul, Turkey (photo L. Courbe).

Replica by potter J.‑J. Dubernard of a chafing dish from excavations at the Great Palace of the Byzantine Emperors, Istanbul, Turkey (photo L. Courbe).

POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): “apéritif” with oinogaron (photo L. Courbe).

POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): “apéritif” with oinogaron (photo L. Courbe).

Table des illustrations

Titre Replica by potter J.‑J. Dubernard of a chafing dish from excavations at the Great Palace of the Byzantine Emperors, Istanbul, Turkey (photo L. Courbe).
URL http://books.openedition.org/momeditions/docannexe/image/10114/img-1.jpg
Fichier image/jpeg, 379k
Titre POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): “apéritif” with oinogaron (photo L. Courbe).
URL http://books.openedition.org/momeditions/docannexe/image/10114/img-2.jpg
Fichier image/jpeg, 426k

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