Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean
|Introduction
Recipe
Pickle de légumes with oinogaron
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).

Table des illustrations
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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 |
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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 |
© MOM Éditions, 2020