
The perfect pottage for a wintery night is fennel and black pepper pottage. Sometimes I add onion to this, but it really is quite delicious on it's own. Medieval recipes include almond milk, but it's delicious just made with water.
Here's how I make it.
1. Get a fennel with the bulb, stems and fronds and cut into small pieces. It doesn't need to be too small. Chunks are good.
2. Put the entire thing, bulb, stems and fronds into a pout of water and add the black pepper. I use cracked pepper.
3. Bring to the boil, then simmer for an hour or two.
4. When the fennel is soft, mash it in the saucepan and then simmer a tiny bit more.
5. That's it. Serve and enjoy!
2. Put the entire thing, bulb, stems and fronds into a pout of water and add the black pepper. I use cracked pepper.
3. Bring to the boil, then simmer for an hour or two.
4. When the fennel is soft, mash it in the saucepan and then simmer a tiny bit more.
5. That's it. Serve and enjoy!
I don't think any recipe could be easier and it's wonderful for re-enactment events as the fennel doesn't need to be refrigerated prior or kept cold and all else that's needed is a pot and water and fire. The extra nice thing about this is even when eaten cold, it's a warming pottage with the pepper. It's always much nicer hot though!
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