Cod and Oysters in BeerOrigin: Ancient Period: Traditional |
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This is an interesting recipe that uses young beech leaves as a vegetable and myrtle along with ramsons as a flavouring. Ingredients:
1kg cod or other firm white fish cut into strips 
Method:PreparationIn a large, lidded, casserole pot add the butter and when molten fry the ramsons and beech leaves until soft. Add the cod and oysters and fry for a few minutes then add the beer, water, vinegar and salt along with the myrtle sprig (or dried myrtle leaves). Seal the edges of the fat with a flour and water paste then place the lid on top. Cook on a barbecue, by an open fire or in a medium oven for two hours. Add the cubed bread to soak-up the excess sauce and serve immediately. Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool you will have a very light bread that goes well with cheese. |
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Other recipes with cod and oysters as primary ingredients: Pastai Ystumllwynarth Angels on Horseback In ostreis Cod and Oysters in Beer Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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