At June Faire last weekend I tried a couple of new Viking-possible dishes that worked out really well. Both were cooked over the fire, one in pottery (cabbage) and the other in cast iron (mostly because it was bigger than any of my pottery).
In a clay pot, heated up some chopped bacon ends until they started rendering a bit, then added 6-7 chopped leeks, a cabbage, and about a pint of sprouted peas of different varieties. I added a little salt, and just barely enough water to cover, then let it simmer until the peas were firm but not crunchy. I was really happy with the way this came out. The sprouted peas are sweet, take much less time to cook than dried peas, and were still a bit toothsome for texture.
In the cast iron I browned about 20 chicken drumsticks, then added a big box of baby spinach, a bunch of watercress, a little salt, and a pint of filmjölk cultured half & half. Simmered until everything cam together. If I’d had either cumin seed or some dry mustard I would have added one or both, and will try that in the future.
These were both quite popular with the crowd I was feeding, and I’ll definitely keep them in rotation.