Recipe
Pickle de légumes with oinogaron
p. 14-16
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).

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


Le texte seul est utilisable sous licence Creative Commons - Attribution - Pas d'Utilisation Commerciale - Pas de Modification 4.0 International - CC BY-NC-ND 4.0. Les autres éléments (illustrations, fichiers annexes importés) sont « Tous droits réservés », sauf mention contraire.
The Iranian Plateau during the Bronze Age
Development of urbanisation, production and trade
Jan-Waalke Meyer, Emmanuelle Vila, Marjan Mashkour et al. (dir.)
2019
Les vaisseaux du désert et des steppes
Les camélidés dans l’Antiquité (Camelus dromedarius et Camelus bactrianus)
Damien Agut-Labordère et Bérangère Redon (dir.)
2020
Chantiers et matériaux de construction
De l’Antiquité à la Révolution industrielle en Orient et en Occident
Anne Baud et Gérard Charpentier (dir.)
2020
Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean
Sylvie Yona Waksman (dir.)
2020
On salt, copper and gold
The origins of early mining and metallurgy in the Caucasus
Catherine Marro et Thomas Stöllner (dir.)
2021
Chalcis/Qinnasrin (Syrie)
De l’âge du Bronze à l’époque mamelouke. Qinnasrin II
Marie-Odile Rousset (dir.)
2021
Kition-Bamboula VIII
Le port de guerre de Kition
Olivier Callot, Sabine Fourrier et Marguerite Yon (dir.)
2022
Networked spaces
The spatiality of networks in the Red Sea and Western Indian Ocean
Caroline Durand, Julie Marchand, Bérangère Redon et al. (dir.)
2022
Kition-Bamboula IX
Les cultes des Salines à Kition : étude des terres cuites d'époque classique
Pauline Maillard
2023
Les espaces funéraires autour d’Apamée de l’Euphrate (iiie siècle avant-viiie siècle après J.‑C.)
Catherine Abadie-Reynal (dir.)
2023
Les théâtres antiques et leurs entrées
Parodos et aditus
Djamila Fellague et Jean-Charles Moretti (dir.)
2024