Kornmjölsgröt (Fried Barley Porridge)
- 10-15 cups of water
- salt
- Two cups of chopped barley kernels, soaked overnight in cold water
- A handful whole grain wheat flour
- A handful crushed hazelnuts
- 3-4 tablespoons of honey
Instead of chopped barley (which to date I haven't been able to get in Texas) I have had very good luck using John McCann Oatmeal, which is not that flat rolled stuff, but rather whole grains which have been steel-cut. I've used the pearl barley that can be obtained for soups and stews with good results as well. I've also gone to my local brewing supply and gotten various types of malted whole grain, including various roasts of barley and wheat, had them run it through the crusher, and used that -- this results in a much sweeter, darker flavor because of the malt and the roasting.
Put the ingredients in a large pot. Pour 10 cups of water in the kettle and heat to a rolling boil. Stir regularly, reducing heat if needed to maintain a low boil. Add water if needed if the mixture starts getting too thick. Cook until done. This takes me about an hour, but I've had it vary.
There are two ways to serve porridge. The first is what Americans would consider "hot breakfast cereal" style. For this type of porridge, about 15 to 20 minutes before the porridge is done, add a cup of chopped fruit, such as apples, pears, rose hips, etc., then serve with fresh cream and some butter on top. Any left-overs may be pressed into a buttered mold and chilled for storage a day or two, then sliced, fried in butter, and served with either a hot fruit compote, or with butter and jam.
Another way to serve porridge is to make it a savory dish. The Poetic Edda mentions the god Ţórr eating porridge with herring in it. I've had good results adding chopped chicken, veal, or pork. The meat should be added to the porridge early enough in the cooking process so that it is cooked thoroughly. For fish, this will be closer to the end than it will be for the various meats. You can also add garlic, onion, and other herbs and spices. This makes a hearty, filling dish.
Source for Recipe Presented
Redaction by Gunnvör sílfrahárr (Christie Ward) The Viking Answer Lady"This recipe is adapted from Trine Theut and from Över Öppen Eld Vikingatida Recept (Over an Open Fire Viking Age Recipes), with my own modifications, notes and observations. Makes about 4 to 6 servings."
Över Öppen Eld Vikingatida Recept (Over an Open Fire Viking Age Recipes). This page is in SwedishGröt var den viktigaste basfödan i vårt gamla bondesamhälle och spelade troligen en mycket viktig roll även under vikingatiden. Till vardags gjorde man gröten på vatten och åt den som den var. Till fest gjorde man den på mjölk och åt med smörhåla (en klick smör som fick smälta i mitten). Egentligen ska gröt ätas med egen sked ur en gemensam gryta. Det är därifrån uttrycken "håll dig på din kant" och "att hamna i smöret" kommer.
På julfesten åt vi en
gröt gjord på kornmjöl vilket troligen var det vanligaste under
vikingatiden, även om andra sädeslag också
kunde användas. Troligen användes mjöl eller krossade korn till
gröt. Den typ av valsade flingor vi ofta använder idag är en
modern uppfinning. Till 4 portioner tar du:
- 1 liter vatten eller mjölk
- 3 dl kornmjöl
- 0,5-1 tsk salt
