Tasting History with Max Miller | The Day the Viking Age Began @TastingHistory | Uploaded June 2022 | Updated October 2024, 13 minutes ago.
For 15% off your first order with Porter Road, click the link porterroad.com/MAXMILLER
VIKING BLOD MEAD: bit.ly/meadandmore
Support the Channel with PATREON ► patreon.com/tastinghistory
Merch ► crowdmade.com/collections/tastinghistory
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Twitter ► twitter.com/TastingHistory1
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Reddit ► reddit.com/r/TastingHistory
Discord ► discord.gg/d7nbEpy
Amazon Wish List ► 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: amzn.to/3MOJSNb
Anglo Saxon Chronicle: amzn.to/3tBBoCx
The Oxford History of the Vikings by Peter Sawyer: 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 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0, 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, commons.wikimedia.org/w/index.php?curid=81232
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0, 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
creativecommons.org/licenses/by/4.0
#tastinghistory #viking
For 15% off your first order with Porter Road, click the link porterroad.com/MAXMILLER
VIKING BLOD MEAD: bit.ly/meadandmore
Support the Channel with PATREON ► patreon.com/tastinghistory
Merch ► crowdmade.com/collections/tastinghistory
Instagram ► instagram.com/tastinghistorywithmaxmiller
Twitter ► twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► reddit.com/r/TastingHistory
Discord ► discord.gg/d7nbEpy
Amazon Wish List ► 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: amzn.to/3MOJSNb
Anglo Saxon Chronicle: amzn.to/3tBBoCx
The Oxford History of the Vikings by Peter Sawyer: 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 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0, 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, commons.wikimedia.org/w/index.php?curid=81232
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0, 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
creativecommons.org/licenses/by/4.0
#tastinghistory #viking
