Vegetable Dishes

Vitellian Beans

Ingredients

  • 250gms dried peas or fresh broad beans
  • 3/4 inch fresh ginger, finely chopped
  • large sprig of lovage or the leafy part of celery (about 2 tablespoons, chopped)
  • 3 cooked egg yolks
  • 5-6 good tbs honey
  • 2 tbs wine vinegar
  • 2 tbs fish sauce
  • 2 wine glasses white wine
  • 1 tbs olive oil
  • Fresh ground black pepper

Method

  • If using dried, soak the peas over night, then strain them and put on to boil with enough water to cover. Add extra water as necessary. If using fresh, just cook as usual.
  • When really soft, strain and mash them with the egg yolks, with wooden spoon, then leave to one side.
  • In a mortarium add pepper, lovage and the chopped ginger and grind till all the herbs and ginger are well pounded and mixed.
  • Add the honey and blend well.
  • Flush out the mortarium with the other liquids, into the pea/bean mash.
  • Stir the resulting sauce and peas/beans together and heat.
  • Adjust saltiness/sweetness/sharpness with more fish sauce/honey/vinegar.

Note Bene: If you don’t have a kitchen slave you may prefer to use a modern device to mash peas/beans such as a blender in which case simply add all the ingredients to the blender and whizz until smooth.

Barley and Linseeds

Ingredients

  • Equal quantities of pot barley and linseeds (a handful is good)
  • Stock to cover

Method

  • Simmer until most of the stock has been absorbed

Pine Kernel Sauce

 Ingredients

  • 100g pine kernels
  • Small glass of wine
  • 1 desert sp honey
  • 1 tbsp white wine vinegar
  • 1 tbsp garum
  • ½ tsp lovage seed roasted and ground
  • Freshly ground black pepper

  Method:

  • Soak the pine kernels overnight in the wine.
  •  Drain pine kernels and reserve wine. Crush soaked pine kernels in a mortarium and pass through sieve.
  •  Mix in honey, vinegar and garum.
  • Add ground lovage seed and black pepper.
  • Adjust texture with reserved wine.

 Alternatively:

 Put drained pine kernels and the rest of the ingredients into a blender and process until smooth. Adjust with reserved wine.

Serve as a dip with pitta bread or as a dressing with salad or soft boiled eggs.

 

Conditure Olivarum: Olive Paste

Ingredients: 

  • 5oz olives
  • 3 celery sticks
  • 1 leek
  • 2 tbsp wine vinegar
  • 1 tbsp honey
  • Pepper
  • Sprig of rue
  • Mint leaves

 Method:

  • Trim, finely slice and blanche leek until soft.
  •   Put all the ingredients in a blender and whizz until smooth.

 NB: You can use any olives for this recipe but the a better flavour is achieved with large, whole olives which must first be pitted. I use black olives because I prefer the taste but green are just as good.

  

Lentils with Lemon and Coriander

 Ingredients:

  • 200g Puy lentils
  • 1 pt water
  • 1 tbsp wine vinegar (red for preference but white will do)
  • 2 tsp sumach (a lemony spice from Turkey)
  • 1or 2 slices of lemon
  • 1 tbsp olive oil
  • 2 tsp ground coriander seed
  • Handful fresh coriander leaves
  • Sea salt

Method:

  • Boil lentils in water until tender, about 30 mins, and drain.
  •   Add rest of the ingredients, except coriander leaves, and about half a wine glass fo fresh water.
  •   Bring to a simmer, cover and cook for about 20 mins.
  •   To serve, sprinkle with chopped coriander leaves.

 

Herby Cheese Dip

 Ingredients:

  • 6oz cream cheese
  • A mix of Fresh herbs:
  • Coriander, Parsley, Mint or whatever is to hand
  • Ground black pepper
  • 2 tbsp white wine vinegar
  • Olive oil

Method:

  • Crush the herbs in a mortarium with the pepper.
  •   Mix in the cheese and add the vinegar a little at a time.
  •   Mix until smooth.
  •   Turn into serving bowl and drizzle a little olive oil over to serve.