Store Cupboard Ingredients

Garum: Fish Sauce

  • Take small fish such as anchovies or sardines, salt and herbs.
  • Layer these in a clay vessel and leave in the sun for 2 weeks.
  • Draw off liquid and use.

Alternative recipe for Northern Climes

  • Dissolve 3/4lb sea salt in 1 pint of water over a gentle heat.
  • Add 4oz anchovy fillets, a pinch of dried oregano, a tablespoon of reduced wine and simmer for 20 to 30 minutes.
  • Leave to cool and strain through muslin into a glass jar. Will keep in fridge for quite a long time.

Alternatively

Buy fish sauce from Chinese or Thai section of your supermarket. Add reduced wine to taste.

Allec: Fish Pickle

  • 4oz canned anchovies (tinned tuna, salmon and sardines work as well)
  • 2 tea spoons white wine
  • 1 table spoon wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 tea spoon mustard seeds
  • 1/2 tea spoon oregano
  • 1/2 tea spoon celery seed (or lovage)
  • Pinch of basil
  • 1/4 tea spoon thyme
  • 1 chopped mint leaf
  • 1 small clove garlic crushed

Chop anchovies (if using – flake other fish)

Mix all ingredients together in bowl (or shake in a screw top jar) 

Use as a condiment or ingredient in other dishes.

Sapa: Reduced Wine

  • A bottle of red wine, or a carton of red grape juice.
  • Boil in a saucepan until reduced by half

Add to sauces and stews.

Defrutum: Grape syrup

  • 2l carton of red grape juice
  • 5 dried figs

Add figs to juice in a pan.

Gently simmer until reduced by 2/3.

Stock

  • 2 medium onions, thinly sliced
  • 4 medium carrots, chopped
  • 1 medium leek, cleaned and sliced
  • 3 sticks of celery, sliced
  • 6 cloves garlic finely chopped
  • 1 tablespoon of each of the following, dried
    • thyme
    • marjoram
    • oregano
    • fennel seed
    • sage
    • rosemary
    • savory
  • and as an optional Roman extra
    • lavender.
  • 4 pints of water

Cook it all until it reduces down to about 3 pints.

About 1 1/2 teaspoons of salt added after the reducing.

Either thoroughly mash/process veggies into the liquid for thick stock, or strain for clear stock.