Basic Pottage Recipe
Basic medieval recipe, nutrient and fibre dense
Equipment
- Large cooking pot with lid - 3 litres
- Medium cooking pot with lid - 2 litres
Ingredients
- 1.5 litres water
- 0.75 litres water
- 3 medium onions
- 1 bulb garlic
- 3 cm ginger root cube
- 3 medium carrots
- 3 sticks celery
- 5 large tomatoes
- 1 cup peas
- 1 cup mushrooms
- 1 cup bulgur wheat
- 1 tablespoon oats
- 1 teaspoon black pepper
- 2 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 spring onions
- 5 small cherry tomatoes
- 2 cup spinach
- 2 cup broccoli
- 1 cup kale
- pinch salt too taste
Instructions
- Bring the water to boil 1.5 litres water in the big pot and add roughly chopped onions, carrots, celery, tomatoes, mushrooms.
- The garlic and ginger should be finely chopped for maximum flavour. Add the peas, bulgur wheat, oats, pepper and herbs.
- Let simmer for 30mins.
- Bring to boil the 3/4 litres of water in the medium pot, chop the broccoli and add with the kale to blanch for no more than 5 - 10 minutes.
- In a large serving bowl, add the spinach leaves, add the hot pottage on top of the leaves, this will blanch the spinach.
- Add the blanched broccoli, kale and freshly chopped cherry tomatoes and spring onions on top.
Notes
This is a base to which you can start experimenting, but contains many ingredients that may have been available to our medieval cousins. Consisting of a balanced mix of high fibre and nutrient-dense foods. Don’t forget to swap in new vegetables, turnips, leeks, grains, herbs and spices, try fresh herbs (basil and parsley) instead of dried as well. The oats are added sparingly, with their unique blend of gel-like fibre they will thicken the liquid.
The ingredients are listed for one person, of course, there is enough for 4 people if you increase the servings of blanched vegetables, broccoli, kale etc. For 2 people, half may be used, the rest cooled and then placed in the fridge for the next day, together with new ingredients and maybe half a litre of water.