Welcome back to my little cuisine corner, everyone! I do hope you are enjoying the flavoursome adventures we have had together in recent months? I know I certainly am. This month promises to be one of the best yet! But before I get on with telling you all about my latest trip to Momma Fox's cottage, I have a question for you.
Have you ever considered what our ancestors may have eaten or whether there are any foods that we have now that they would recognise from their time? If you are anything like me, it might have crossed your mind more than once. This issue of SOUP and its theme of Ancient Civilisations has certainly got me pondering those kinds of ideas. Especially after the unexpected meeting I happened to have with the Bones brothers last week. That is another story that I will share elsewhere in our fine publication, however.
So, onto my trip to Ottery St Catchpole for my latest cooking lesson. I had, of course, owled Momma Fox in somewhat of an excited tizzy after hearing all about the wonders the gentlemen had found and experienced in Turkey. I was eager to discover if she knew of any recipes that would fit with what I had in mind and kept my fingers crossed that she would come up with something easy and delicious. Not that I am not capable of something more complex by now. I am, I promise. But from what Edward had said, it seemed like the historical tribes he had met tended to live on the very basic fare of whatever they could grow, hunt and cook with the basic tools they had. The wholly naturalness of it appealed to me in a visceral way after unfortunately living on takeout for the last three days (You can blame Tabitha for that one, I swear).
Upon taking my usual seat by the wide expanse of oven in the petite miracles kitchen, I was met by her usual cheery smile and large, tawny eyes sparkling with delight. Just from her look, I could tell she was pleased with what she had come up with. Holding out my hand for the customary piece of parchment, I couldn't help but laugh as she chittered merrily, "You know, Child, you look like someone just gave you an Order of Merlin, calm down and stop fidgywiggling like a jumping bean. You're going to set your robes on fire if you're not careful."
I know I probably shouldn't have, but I could not help giving her an overly dramatic eye roll as I rolled up my sleeves and picked up the ingredients for her latest delightful offering. A porridge recipe that looked like it hadn't been changed or adapted in centuries. It went something a little like this.
Ingredients:
1/2 cup whole oats1/2 cup barley
1/2 cup spelt or rye seeds
2 cups chopped dried fruit
3/4 cup mixed nuts, roasted and chopped
2 tablespoons honey
1 tsp ground cinnamon
1/2 teaspoon salt
3 cups water
4 whole milk
Directions:
1. Heat a muggle slow cooker on low or copper cauldron over a low heat. Put the oats, barley and spelt in the bowl along with a pinch of salt, then pour over the mixture of milk and water. Add the dried fruit, mixed nuts, honey and cinnamon.
2, Then transfer the mixture to the slow cooker (Still on its lowest setting) or cauldron and cook overnight for 7-8 hours. If anyone's up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don't worry if not.
3. In the morning, give the porridge a really good stir - it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings
Needless to say, we spent a lot of time that day laughing and talking about all the things she remembered from when she was a girl. The recipe and method were incredibly simple, but the wait was definitely worth it. After coming in from a long day in the orchard and garden while it cooked, we were as hungry as a pair of ravenous teenagers and soon polished off two helpings each. It has to be one of the most wholesome meals I've had in months! I cannot recommend it highly enough.
My final thought before I leave you to cook, though, dear SOUPers, is that the next time you want to take a dive into the Ancient World, whether you are a Curse Breaker or an Academic, make sure you take a bowl of this concoction with you. It'll give you all the energy you need for your adventures, I assure you!
Until next time, my favourite food fans, Happy Cooking! - Nikita