:snorting:
Found this recipe on the Thirsty Traveler website after watching his Mead episode....I think it sounds pretty good and fairly easy
Pork Fillet in Mead (Drunken Pig) :snorting:
1 large fillet of pork (pork tenderloin)
Mead or mead wine
Honey
Breadcrumbs
Crushed walnuts
Crushed hazelnuts
Good salted butter
Take a seax (knife) with a fine blade, and slice pork into pieces as fat as your lip may be. Soak these rounds in mead, for as long as it takes to crush the nuts and take the dry bread to crumb. Mix breadcrumbs and crushed nuts together until they taste well of the nuts.
Take the honey and place it in a flat bowl, covering it closely against flies.
Drain the pieces of pork and spread them each with honey, quickly pressing them into the mix of crumbed bread and finely broken nuts.
Let them lie until the griddle is warmed through over good charcoal (or stove-top). Then let them be taken on the heat and fried quietly in the butter, which should gently melt and not leap when placed on the pan.
Be most careful that they do not burn, for the honey will run when hot.
This is to be served with pears boiled in cider, and griddlecakes made with white flour and dried fruits which have lain in heavy mead for two weeks.
Dress the board with fine linen and fresh flowers of the field. Remember to wash the hands of your guests when they are welcomed to the table and be always sure to seat them above the salt.
Feast often, drink much, and find peace at home.
Found this recipe on the Thirsty Traveler website after watching his Mead episode....I think it sounds pretty good and fairly easy
Pork Fillet in Mead (Drunken Pig) :snorting:
1 large fillet of pork (pork tenderloin)
Mead or mead wine
Honey
Breadcrumbs
Crushed walnuts
Crushed hazelnuts
Good salted butter
Take a seax (knife) with a fine blade, and slice pork into pieces as fat as your lip may be. Soak these rounds in mead, for as long as it takes to crush the nuts and take the dry bread to crumb. Mix breadcrumbs and crushed nuts together until they taste well of the nuts.
Take the honey and place it in a flat bowl, covering it closely against flies.
Drain the pieces of pork and spread them each with honey, quickly pressing them into the mix of crumbed bread and finely broken nuts.
Let them lie until the griddle is warmed through over good charcoal (or stove-top). Then let them be taken on the heat and fried quietly in the butter, which should gently melt and not leap when placed on the pan.
Be most careful that they do not burn, for the honey will run when hot.
This is to be served with pears boiled in cider, and griddlecakes made with white flour and dried fruits which have lain in heavy mead for two weeks.
Dress the board with fine linen and fresh flowers of the field. Remember to wash the hands of your guests when they are welcomed to the table and be always sure to seat them above the salt.
Feast often, drink much, and find peace at home.
