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| Name | The Day the Viking Age Began |
| Video Uploader | Video From Tasting History with Max Miller |
| Upload Date | This Video Uploaded At 21-06-2022 15:00:15 |
| Video Discription | For 15% off your first order with Porter Road, click the link https://porterroad.com/MAXMILLER VIKING BLOD MEAD: https://bit.ly/meadandmore Support the Channel with PATREON ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** An Early Meal by Daniel Serra & Hanna Tunberg: https://amzn.to/3MOJSNb Anglo Saxon Chronicle: https://amzn.to/3tBBoCx The Oxford History of the Vikings by Peter Sawyer: https://amzn.to/3zElwml RECIPE 1 pound (½ kg) pork meat Salt for seasoning 2 tablespoons (25g) Lard or another oil for cooking 1 ½ cups (125g) chopped spring onion, or leek 2 teaspoons brown mustard seeds, roughly crushed 1 teaspoon chopped mint 1 pound (½ kg) fresh berries ½ cup (120ml) water ½ cup (120ml) mead 1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside. 2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest. 3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional). 4. Slice the pork and serve with the sauce, extra berries, and mint. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=42080816 Viking Age Map: By en:User:Bogdangiusca - Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on http://home.online.no/~anlun/tipi/vrout.jpg and other maps., CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=81232 Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=69418502 MUSIC Battle of the Creek by Alexander Nakarada (www.serpentsoundstudios.com) Licensed under Creative Commons BY Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ #tastinghistory #viking [OnTtA9z3ZeQ] |
| Category | Education |
| Tags | tasting history | food history | max miller | Vikings | viking | viking history | viking age | viking food | norse recipes | lindisfarne | charlemagne | venerable bede | alcuin |
