Recipes

Quid coquis, Grumio?

Last time I promised I would tell you about our famous Pompeian garum, or fish sauce. We make it here in factories and we Pompeians love it. Not all Romans are as keen on it however: I read that someone called it "an expensive and poisonous ichthyological extract that shrivels the stomach with its salty rottenness." What nonsense! The poor might use salt to flavour their food, but in all the smart houses garum is a must. It is made by leaving the salted guts of small fish like sprats or red mullet to ferment in the sun. (Never buy a house near a garum factory!) The fish are then put through a sieve and the liquid from this is the basis of garum. It can then be mixed with other flavourings like vinegar or reduced sweet wine. You can try making your own garum at home, of course. Simmer a jar of anchovies in salted water for 20 minutes with some dried oregano. Add some red wine which has been reduced until it is thick and syruppy, and store in in a jar.

A Hearty Lentil Stew

They tell me that it gets very cold during your British winters, so here is a lentil stew to help to warm you up. The ingredients you will need are: 225 grams green lentils; 2 small leeks; handful of fresh coriander; some fresh chopped mint; ground black pepper; 2 teaspoons of ground coriander; 2 pinches of asafoetida powder (available from good herbalists); 30 ml red wine vinegar: 30 grams honey: 45 ml of garum (see above or use thai fish sauce); 15 ml reduced grape juice; 15 ml olive oil. Soak the lentils for several hours and then put them in a saucepan with just enough water to cover them, no more. Boil and allow to simmer, removing any scum from the top. Add the chopped leeks and coriander to the leeks. Now mix up the herbs and spices and add to the leeks along with the remaining ingredients. Continue simmering until the lentils and leeks are ready. Serve in a large bowl sprinkled with olive oil and pepper.

 

As those of you who read the Cambridge Latin Course will know, Grumio is the cook of Caecilius. How well do his recipes work? Please tell us by e-mailing jdtw@portregis.com