Ancient roman recipes1

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Ancient roman recipes1

  1. 1.  Ingredients 8 Chicken drumsticks 1 cup plain flour 2 teaspoons cumin seeds 2 teaspoons caraway seeds 2 teaspoons sweet paprika powder tablespoon honey 2 bay leaves A little vegetable oil
  2. 2.  Crush the cumin seeds using a mortar and pestle Put the flour in a plastic bag with the crushed cumin, bay leaves, caraway and paprika.. Lightly dab some vegetable oil on the drumsticks Toss the drumsticks in the bag with the flour. Drop the honey into the bag. Give it a swirl around and leave the bag in the frig overnight so the flavours sink in. Place the drumsticks in a lightly oiled baking pan and bake for 20 - 30 mins, or until a skewer pushed into the thickest part releases only clear juice
  3. 3.  Curd cheese, 500g or about 1lb A cup of semolina honey olive oil
  4. 4.  Press curd cheese through sieve or let it hang in cheese cloth until its drained well. Mix with the semolina into a loose dough. Let it sit for a few hours. (Have a sip of the vino Caroenum while you wait). With wet hands form the mixture into dumplings. Quickly fry them in olive oil for a few minutes. Drain and roll in honey.
  5. 5. Half a cup of plain flourOne cup of ricottacheese1 egg, beatenbay leavesHalf a cup of clear honey
  6. 6.  Sift the flour in a mixing bowl. Beat the cheese until soft, stir into the flour. Add the beaten egg to the flour/cheese mixture, forming a soft dough Divide the dough into four and shape each piece into a bun Place on a greased baking tray with a fresh bay leaf underneath. Heat the oven to 425F - 220C. Bake for 35 - 40 minutes until golden brown. Warm the honey, pour into a flat plate, place the buns in it and rest till the honey is absorbed
  7. 7.  500g minced meat 1 french roll, soaked in white wine 1/2 tsp freshly ground pepper 50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine) some pine nuts and green peppercorns a little Caroenum Baking foil
  8. 8.  Mix minced meat with the soaked french roll. Grind up the pine nuts and peppercorns, mix into the meat. Form small balls with your hands.. Put them in a little packet of foil and add a splash of Caroenum. Close the packet. Bake for 10 - 15 mins.
  9. 9.  3 tablespoons strong vinegar 2 tablespoons garum, or vinegar with anchovy paste 9 tablespoons olive oil 4 finely chopped shallots 1 teaspoon pepper 1 teaspoon lovage seeds 25g fresh mint
  10. 10.  Put all of the vinaigrette ingredients into a jar and shake well to blend them together. Brush your tuna fillets with oil, pepper and salt. Grill them on one side over a hot barbecue. Turn them and brush the roasted side with the vinaigrette. Repeat. Dont let tuna overcook, the flesh should be pink inside. Serve with the remains of the vinaigrette. I know why the Ancient Romans loved this recipe. Its absolutely delicious!
  11. 11.  Beat together the eggs, milk and oil. Pour a little olive oil into a frying pan and heat. When this is sizzling add the omelette mixture. Agitate with a fork until the mix starts to solidify (this will make for a lighter omelette). When thoroughly cooked on one side turn the omelette over and cook on the other side. Fold in half and turn out onto a plate. Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices. Sprinkle with black pepper and serve.
  12. 12.  Beat together the eggs, milk and oil. Pour a little olive oil into a frying pan and heat. When this is sizzling add the omelette mixture. Agitate with a fork until the mix starts to solidify (this will make for a lighter omelette). When thoroughly cooked on one side turn the omelette over and cook on the other side. Fold in half and turn out onto a plate. Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices. Sprinkle with black pepper and serve.

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