Griddled Trout With Herbs plus

[Dee]

Griddled Trout With Herbs

Serves 6

 

The herbs below are what might have been used in Anglo-Saxon East

Anglia, but use whatever you might fancy. Try to use fresh, although

dried is acceptable.

 

6 fresh cleaned trout

6 sprigs fresh rosemary, or 1-2 tablespoons dried

75g (3 oz) soft butter

18 fresh mint leaves or 2 teaspoons dried

leaves from 6 sprigs fresh thyme or 2 teaspoons dried

6 fresh sage leaves or 1 scant teaspoon dried

1-2 teaspoons coarse sea salt

6-9 grinds black pepper

 

Put one sprig or generous shake of rosemary down the middle of each

fish. Chop all the other herbs and seasonings and mash them into the

soft butter. Use this to coat the fish generously on each side. Griddle,

barbeque or grill it for 4-5 minutes on each side or till the skin is

well browned and the flesh flaking off the bone. Baste now and then with

the butter which runs off. Serve at once with lot of fresh bread and a

salad or a simple green vegetable.

 

 

Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley

Serves 6

 

In 7th century England, herbs were one of the few flavourings available

to cooks and were used heavily...

 

50g (2oz) butter

1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit

joints, stewing veal or chicken joints

450g (1lb) washed and trimmed leeks, thickly sliced

4 cloves garlic, chopped finely

175 g (6 oz) pot barley

900 mL (30 fl oz, 3 3/4 cups) water

3 generous tablespoons red or white wine vinegar

2 bay leaves, salt, pepper

15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage

 

Melt the butter in a heavy pan and fry the meat with the leeks and

garlic till the vegetables are slightly softened and the meat lightly

browned. Add the barley, water, vinegar, bay leaves and seasoning. bring

the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or

till the meat is really tender and ready to fall from the bone. Add the

sage and continue to cook for several minutes. Adjust the seasoning to

taste and serve in bowls-- the barley will serve as a vegetable.

 

 

[Guest Guest]

DH likes barley, but *WHEW*!!! it sure doesn't like him!

 

I have to use it sparingly.

[Dee]

I love barley especially in beef veggie soup. Funny I never had that reaction to barley Cat... LOL