Friday Feast | A Viking Meal
Would you dare to dine with one of the wolves from Clan Sutherland? What tempting food could they slip between your lips? I’m certain you’d like to have a Viking horn filled with mead to quench the flames of desire as they continue to feed you from the many trenchers of succulent smoked fish, meats, vegetables with wild garlic and onions, along with breads soaked in honey and hazelnuts.
Hmm, I see a feast in the next book, which is Rorik's story. Yet first, let me give you a small glimpse into the meal of a Viking...
What we would call breakfast, the Vikings referred to the first meal of the day as the dagmál, or “day meal”. They would break their fast a couple hours after the chores were done. The meal most likely consisted of leftovers from the previous night’s meal, along with bread, dried fruits, and/or porridge.
Drinks consisted of ale, mead, or buttermilk.
The evening meal was known as náttmál, or “night-meal”.
Dairy farming was extremely important to the Vikings and cows were preferred over goats for their supply of milk for use in making cheese, butter, and curds, though they did keep cows.
The recipe below has been adapted from many sources, including my own version of cabbage and leeks. I usually serve this on the eve of the Celtic feast of Samhain, which is fast approaching. I’m certain Magnar, or any of the other Wolves of Clan Sutherland would have eaten this dish along with their smoked fish and venison.
Honey Glazed Carrots, Cabbage, and Leeks
5 medium carrots, chopped
1/2 of small cabbage, chopped
1 leek, sliced
2 tablespoons butter
2 tablespoons honey
Salt and Pepper
Chop carrots into 1/2-inch pieces and put into a pot. Cover with water and and bring to boil.
Cook 6-8 minutes. Drain.
Put butter in frying pan. Add carrots and leeks. Sauté for five minutes on medium heat.
Add cabbage and continue cooking for another 10 minutes or until soften.
Season with salt and pepper.
Then drizzle the honey and stir to incorporate into the dish.