This weekend at an event I entered an “Iron Chef” style cooking competition, and had a great time doing it.  The format for this particular contest was that we could only use 15 “period” ingredients (plus oil, salt, water, and the “secret” ingredient).  There were three courses, an appetizer (45 minutes), a main dish (60 minutes) and a dessert course (45 minutes) with each course having a different secret ingredient. 

I (obviously) had no idea what the secret ingredients would be, but for my 15 I brought all Viking possible ingredients.

Oat groats

honey

cabbage

leeks

onions

dill

cherries

prunes

mustard

turnips

salmon

butter

cream

oat flour

eggs

we could only use each ingredient once.

The secret ingredient for the appetizer course was oranges, which I was totally not expecting.  Not a Viking ingredient.  I hemmed and hawed for quite some time, then ended up making a salad of cabbage, onions, and dried cherries dressed with orange juice, salt and oil. 

The main course ingredient was rolled oats.  I made a pottage of leeks fried in oil, the oats, fresh dill, dried mustard, and salmon.  It was pretty tasty, and the judges said it was great on crackers. Smile

The stumper for the dessert course was horseradish.  Like a whole root.  I ended up making a honey and horseradish whipped cream and using it to top the prunes.  Simple, but I think this was my favorite of the bunch.  The honey and horseradish were very complementary. 

This weekend I’m teaching a class on Viking cooking at an event (Iron & Ink) and I’m going to have to figure out what I’m cooking.  It’s been a while since I’ve had time to cook over the fire, so I’m looking forward to it.