thedrunkensheep

[thedrunkensheep]

Greetings! I was wondering, how long do you bake the bannock for?

Excellent question, dearest! I begin by baking the bannock dough at 425 degrees F for ten minutes. Once it develops a golden brown crust, I lower the heat to 350 degrees F and cook it for an additional 20-25 minutes, or until a toothpick comes out clean. Let me know how it goes! 

- The Lady of the Hearth

[thedrunkensheep]

Yeto's Superb Soup~serves 3 For the Dashi Broth Ingredients:  3 cups of water 2 loosely packed cups of bonito flakes (Katsuobushi) 1 large segment of dried sea kelp (Kombu)

You can usually find bonito flakes and kombu in the international section of your local super market. If, however, this is not the case, you can always substitute for a fish broth, or perhaps a vegetable broth if you please.

Preparation: 1. Place a large soup pot on the stove over medium heat. Pour in the the water and add the kombu to the pot. Just before the water begins to boil, turn off the heat and remove kombu. If the kombu begins to boil or sits in the water too long, the stock will taste bitter and have a slimy film. 2. Once you have removed the kombu (you can just toss it in the trash) pour in the bonito flakes and let them sink to the bottom of the pot (about 10 minutes). Do not stir! After they have sunk, filter out the flakes with a sieve using a separate bowl. Then return the stock to the pot. This is called dashi. For the Soup Ingredients: 1 large salmon filet with skin 1 tbsp olive oil 1 butternut squash (or pumpkin if you prefer a subtler taste) 3 cups of dashi stock or fish stock 1 leek 2 potatoes 3/4 cup of milk or cream 1/2 cup crumbled feta cheese Salt & Pepper to taste Preparation: 1. First we'll begin to prepare the salmon. Preheat the oven to 425 degrees F. Although this can dry out the salmon a bit, we're adding it to the soup anyway and we want the fish to be nice and crispy. Rinse the salmon and place into an oven proof dish. Drizzle olive oil on top of the salmon and sprinkle with salt and pepper. Place into the oven and cook for about 30 minutes, or until crispy. 2. While the salmon cooks, cut the butternut squash in half, remove the seeds, and place (insides facing up) onto a cookie sheet. Put the squash into the oven, alongside the salmon. Cook for about 45 minutes or until knife tender. 3. After the salmon is done cooking, cut into chunks and place to the side. We'll be adding it to the soup later.  4. When the squash is soft and ready, take it out of the oven and spoon out the flesh (you can discard the skins). Place the flesh into a large soup pot and pour in the dashi. Bring the soup to a nice bubble over medium heat (about 10-15 minutes).  5. While the soup begins to boil, finely chop the leek. Add it to the pot. and let cook for another 5-10 minutes. 6. Begin to mash the soup with a potato masher or fork. Make sure to separate any large chunks of the squash to acquire a smoother consistency. When you've attained a desirable texture, lower the heat medium-low. 7. Skin and cut the potatoes into bit sized chunks. Add to the soup, cover, and cook for another 20-25 minutes. When the potatoes are fork tender, turn off the heat and add the milk/cream. Stir well. 8. Finally, add in the chunks of cooked salmon and sprinkle in the crumbled feta. Serve piping hot with a pinch of salt and pepper!

This soup was such a treat and regenerated my health like no other! No wonder Link befriended Yeto! A recipe such as this is mandatory for any hero.

- The Lady of the Hearth

[thedrunkensheep]

Poached Eggs with Dill Hollandaise Sauce To poach, or not to poach? That is the question.... Okay, perhaps the Prince of Madness (that's Hamlet I'm referring to... No, not you, Sheogorath, Daedric Prince of Madness. Spare us the perils of the wabbajack for another time) wouldn't have eaten poached eggs for breakfast. After all, it's not exactly a Danish dish. BUT, the Danes are known for their wonderful use of dill. Might I add how much I love dill? Let it be known: I kind of add it to everything. No biggie. Aside from the wonderful dill hollandaise sauce and the implicit perfection of a poached egg, I found that, quinoa with sauteed spinach and fresh herbs paired quite well. Of course you could simply place the eggs atop a slice of bread, but I was feeling daring this morning. It turned out to be quite the night, here at The Drunken Sheep... what with all the hobbits boozing around, the lot of 'em! Lets just say this is the cure to the ultimate hangover. Need I say more? Anyway, if you'd like the full recipe, click "Read More"!

Poached Eggs Ingredients:  2 eggs Preparation: If you'd like to learn how to poach an egg, i found this website to be very helpful.

Dill Hollandaise Sauce Ingredients: 1 egg yolk 1 tsp lemon juice 1/6 cup melted butter 1/4 tsp mustard 1 generous pinch of dill A sprinkle of cayenne Preparation: Whisk the egg yolk and lemon juice together in a small bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and mustard. Continue to whisk. Remove from heat, Stir in cayenne and dill. Cover and place in a warm spot until ready for use.

Quinoa with Herbs Ingredients: 1 cup cooked quinoa 1 tbs olive oil 1 lightly packed cup of spinach 1 sprig of fresh rosemary, finely chopped 1 sprig fresh fennel fronds (or dill!) 1/4 cup chopped onion Preparation: 1. While the quinoa cooks, add the oil to a saute pan and cook the onions until they turn translucent. Add in the spinach and cook until wilted. 2. When the quinoa is ready, mix in the spinach/onion mixture and the fresh herbs.

Of course if you don't have quinoa, do not fret! Toasting a sliver of bread and placing the eggs with the sauce atop will do just as well. And remember, there is no such a thing as too much dill! Mmmm...

[thedrunkensheep]

Castlevania: Hidden Turkey Feast It always seems that whenever I am questing in a video game, food appears out of the most random circumstances... whether it be found while rummaging though rusty trash cans, moldy barrels, exploding party balls, or even the rare case of discovering a dusty meal within crumbling castle walls (uhhh, how old is that turkey leg? Nevermind...). If only full course meals were this easy to find in the real world! I would never have to cook again, thats for certain. I would also probably be a great deal fatter than I already am. (─‿‿─) Sigh. Gamer girl problems... clearly.

Speaking of dusty turkey legs, today's recipe is inspired by the old, but equally epic, Castlevania video game. Nothing pleases me more than tearing into a barbarically large slab of roasted turkey leg. In addition to this main entree, I've also included some side dish recipes which I thought to be perfect compliments. I originally served this complete feast at The Drunken Sheep on All Hallows Eve. It was a horrifyingly tasty meal, one which even the Count, Dracula, favored. Dare you read on? Click "Read More"! 

I could have just simply roasted a plain old turkey leg with salt and pepper and called it a day, but I wanted to make you all something special and tasty. Basting is definitely the way to go! The specific recipe I chose to baste the turkey in is originally from Scotland. It's called Chicken in the Heather... though in this case, I used turkey. The creation of this exotic dish sprang forth when curry was first introduced to the British Isles during the colonization of India. Even if you aren't a fan of curry, I promise this to be a sweet and succulent experience. Just try it! 

Hidden Turkey Ingredients: 2 Turkey Legs, skin on 2 tbsp olive oil 5 tbsp spicy mustard sauce 5 tbsp clear honey 1 clove of garlic, minced A pinch of Salt and pepper to taste Preparation: 1. Preheat the oven to 375 degrees F. Mix the olive oil, spicy mustard, honey, garlic, and salt/pepper in a small bowl. Lay the turkey legs a few inches apart in a heat proof dish. Pour the mixture on top of the meat. cover with aluminum foil. Cook for an hour. No peaking! They are hidden for a reason~the legs will begin to cook in their juices. Mmmm. 2. After an hour, crank up the heat to 400 degrees F and uncover the meat. Let the turkey cook for an additional 20-30 minutes, depending on how caramelized/crispy you want the skin.

This next dish is an Irish favorite! Colcannon, creamy mashed potatoes with cabbage (I like to substitute spinach or chard, too). Colcannon Ingredients: 4 potatoes, peeled, boiled and mashed 1/4 stick of butter 1 cup milk or cream 1 a half of a head of cabbage, or a bushel of chard/spinach 2 green onions  Preparation: 1. Begin to boil the potatoes. 2. While the potatoes boil, chop the green onions and lightly saute them in a skillet with a dribble of olive oil (or a pat of butter). Then add in the chopped cabbage/chard/spinach and cook until all of the greens are wilted. 2. Drain and mash potatoes. Add the butter (until melted) as well as milk/cream. The mash should be creamy and soft. Mix in the sauteed greens.  Serve steaming hot with a well of butter. Roasted Butternut Squash Soup Ingredients: 1 butternut squash, halved and seeded 1/4 cup cream 1 medium onion, diced 5 cups chicken stock Salt and freshly ground black pepper Preparation: 1. Prepare the oven to 425 degrees F. Place the halved squash into an oven proof dish. Roast until knife tender, around 50 minutes. 2. In a large soup pot, add a pat of butter (or olive oil) and the onion. Saute until translucent. 3. When the squash is ready, spoon out the flesh into the soup pot and saute with the onions. Discard the squash skin. 4. Add in the stock, salt and pepper, and bring to a boil. Then turn down the heat to a simmer and stir. Be sure to brake up any large pieces of the squash (I usually use a masher to do this more quickly).  5. Remove the pot from the heat and stir in cream. You can place the soup into a food processor to make it creamy, but I like to like mine as is, with a chunkier texture. Roasted Brussels Sprouts Ingredients: 1 tablespoon of olive oil 1 1/2 lbs brussels sprouts Salt and Pepper Preparation: 1. Rinse and halve the brussels sprouts. Place them into an oven proof dish. Drizzle the olive oil, salt and pepper, and toss to coat. Bake at 400 degrees F for 30-40 minutes.

Look familiar?

And there you have it. The tastiest, dustiest turkey leg you'll ever set your fangs on. Serve your feast with some red wine, a bit of cheese, and you'll be full for a few days afterward.

[thedrunkensheep]

Quinoa Boxty Cakes I don't always eat a healthy breakfast, but when I do, you can bet that I'd rather be eating bacon. ლ(｡-﹏-｡ ლ)

Luckily, since I've renounced bacon from my diet (crying), I've surprisingly been able to tame my craving with other tasty -and wholesome!- alternatives. The patrons of The Drunken Sheep don't seem to mind either. Although this recipe isn't completely traditional, I've based it off of my love for Irish boxty cakes. What is a boxty cake, you ask? Well, boxty is an Irish potato pancake cooked to golden perfection. It's texture is a unique combination of soft, cakey goodness and crunchy hash brown.

Quinoa Boxty Cakes ~makes about 4-5 servings Ingredients: 1 cup cooked qiunoa 2 tbsp olive oil (or a pat of butter) 2 cups of spinach 1/2 of an onion, chopped  2 large eggs 1/2 cup cooked mashed potato skins or mashed potato (feel free to leave this ingredient out) A couple sprigs of rosemary, chopped finely A sprig of fennel herb A dash of salt & pepper to taste Preparation: 1. Preheat a saute pan over medium low heat and add in olive oil (or butter). When the oil is heated (or the butter melted), add the onions and cook until translucent. Then add the spinach, cover the pan, and cook until just wilted. Then, turn the heat off. 2. In a bowl, mix the cooked quinoa, the cooked spinach and onion, the eggs, the mashed potato skins (if you please), the chopped rosemary, the chopped fennel (or dill), and the salt and pepper If the consistency is too watery, you can add some all purpose flower to thicken up the mixture. If it is too dry, you can always add water.

3. Place a skillet on medium heat and add enough oil to coat bottom of pan.

4. Form patties using the quinoa mixture and place cakes in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side

5. Remove cakes, drain on paper towel and serve.

While boxty cakes taste heavenly just by themselves, i like to serve them with a light Larrupin sauce (Swedish style sweet mustard). Add a side of apples, assorted nuts and cheeses, and you'll have yourself a lovely morning feast. Filling and delicious!

[thedrunkensheep]

Braised Duck Ingredients: 4 skinned duck breasts (wild or farmed) 3 tbsp Worcestershire sauce 1 tbsp olive oil 1 tbsp minced garlic A pinch of Salt and pepper to taste Preparation: 1. Mix the Worcestershire sauce, olive oil, garlic, and salt/pepper. In a container, add the marinade and the duck breasts. Toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes or overnight. The longer they sit, the better the flavor. 2. Heat the oven to 400 degrees F. Place the duck and juices in an ovenproof dish, cover with foil or a lid, and place in the oven for 30 minutes.  3. After 30 minutes, remove the lid or foil, and continue to cook the duck for another 10 minutes or until it browns/caramelizes on the outside.

Creamed Spinach Ingredients:  2 bunches of spinach, stems removed 1/4 of an onion, finely chopped 2 tbsp olive oil 1/4 cup of heavy cream Salt and pepper to taste Preparation: In a medium saute pan over medium-high heat, add the olive oiland onions; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt/pepper & heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

And now for a horrible duck joke that will surely make you want to throw a cleaver at my head. 

Q: What time does a duck wake up?

A: At the quack of dawn! Harr, Harr. As always, let me know how you liked the recipe!

[thedrunkensheep]

Chicken Barley Soup I'm a soup enthusiast... and I adore being able to throw a handful of practically any combination of ingredients into a pot and have a delicious supper no sooner than the first signs of a soft bubble.

That also means I like to experiment, which can be a bit interesting for the tenants of The Drunken Sheep. Squirrel soup anyone? No? Come on! Where's your sense of adventure? -sigh- Do not fret, I will not make you try that one, at least not just yet... Instead, today I will share with you a delicious variant of chicken noodle soup, but with a twist.  Oh my. Have I caught your interest? Click "Read More"!

So, as I was saying, this soup is quite like the infamous chicken noodle, but has a pleasant surprise. Instead of adding noodles, I substituted barley. Why am I using barley? Well, aside from being tasty as hell, barley has some history to it, too. Barley was a staple to the Celtic diet. Although its true that they incorporated this ancient grain in baked goods, like bannock, as well as soups and porridges,  they most often used it for brewing their beer. And, unlike our alcoholic beverages today, their barley beer was much more intoxicating. Why we ever stopped making such a godly beverage, I will never know (-_-) .  Anyway, since barley is extremely fibrous and has a high content of maltose (sugars),  it was the perfect grain to sustain their tribes during the colder months all while keeping them healthy and energized. So, as promised:

Hearty Chicken Barley Soup

Serves 4-6, Prep./Cook time ~90min.

Ingredients:

1 tbsp olive oil

1/2 large onion, diced

2 large carrots, peeled and chopped

3-4 stalks of celery, chopped

8 cups of chicken stock

1 1/2 cup of pearl barley

3 skinless chicken breasts (boneless optional)

1 tbsp of parsley

Salt & pepper to taste

Preparation:

After peeling/chopping the vegetables, add the olive oil to a large cooking pot and heat to medium/low heat. Throw in the onions first, until soft and wilted, followed by the carrots and celery. Continue cooking veggies until the onions begin to caramelize. Then add in chicken stock and barley. Turn heat up to medium/high. Once the soup comes to a rolling boil, lower the stove top to a medium heat, add in chicken breast and parsley, and cover with lid. Continue to cook for 30 minutes. Once the soup is about ready, remove chicken, shred, and return it to the pot. Add salt and pepper to your liking and the soup is ready!

Did you enjoy this fine meal? Let me know! 

[thedrunkensheep]

Gather round children! Mother has a story to tell! One can never be to old to hear an epic--especially if it involves food!  As I was picking through the one of the fruit baskets in the tavern this morning, I discovered two very ripe pomegranates. Pomegranates have been an autumnal delight of mine since I was a child; it's as if opening a treasure chest full of glittering rubies every time.

One beautiful and enchanting day, mother and daughter decided to harvest flowers for wreath making. Demetra knew of the perfect field, one with blossoming crocuses, irises of the deepest blue, and sweet smelling hyacinths. She knew that Persephone, her daughter, would be absolutely charmed no matter the circumstance.

Persephone was the most delightful child of all the gods and goddesses. Her smile could bring a blush to your cheek and her laughter paralleled  the warmth the sun. There was none to be jealous of her, for she was just too sweet a maiden.

As the two gathered flowers in the field, Persephone wandered hither and thither... until she was at last very far from her mother. Persephone giggled to herself.

"Oh dear, how far I have roamed. I shall choose one last flower and return to mother, else she shall be cross with me." 

And as she thought this, Persephone's eyes beheld the perfect flower which was hers to claim: a narcissus. As she bent to pluck it from the earth, the ground beneath her suddenly began to tremble and a great crevice formed, from which the god of death, Hades, slithered forth. Before she had even a moment to scream, he grabbed her and dragged Persephone down to the black depths of the underworld.

At that moment, Demetra's motherly intuition alerted her that something was very wrong, indeed. She search far and wide for Persephone and, overcome with grief, began to neglect her duties as the Goddess of the Harvest and Hearth. As the plants and crops withered to nothing, Zues, the father of all gods and goddesses, had no other choice but to intervene. He knew of Hades scheme and eventually decided to send his messenger, Hermes, to procure the young Persephone.

While the situation persisted in the world above, Persephone was miserable and frightened in her new prison; the underworld was not warm or comforting, and the creatures she saw here were vile and everything stank of death. Hades had stolen her away in a cruel manner, but in truth, he was madly in love with Persephone--even she could see it was so. Hades promised her that he could make her happy in the underworld, that he would make her his queen. The though disgusted her. At first she refused food or drink; Persephone grew gaunt and she would only sit by the River Styx and weep, lamenting the loss of her mother. As time passed, she grew to prefer the company of dead and the odd monsters whom adored her heavenly presence. She was the light in the underworld which so many souls sought comfort in. 

The day came where Persephone finally decided to accept her fate. She called upon Hades and lovingly accepted his offer as his wife and queen of the underworld. Hades was deeply touched. 

"My darling bride, you must first eat to gain back your strength."

Hades presented Persephone with a lustrous pomegranate, the most colorful and beautiful treasure she had set her eyes on since the abduction. She picked off a seedling and placed it in between her lips, enjoying the succulent juice, as if she had never tasted it before. She picked off another... and then another, until suddenly Hermes appeared in front of her.

    "I have come to take you home," he announced.

Hades reluctantly agreed to let her go, a surprise to both Persephone and Hermes.

When Persephone was brought back to Mount Olympus, she was immediately welcomed by her mother, Demetra, and the great Zues. But, before either mother and daughter could embrace, Demetra let out a gasp. She could see the red stain of the pomagranate upon Persephone's lips; she had tasted the fruit of the underworld. Zues nodded and divulged to Persephone that since she had eaten the food of the dead and was indeed Hades wife, it was her implicit duty to return there as the Queen. However, in knowing that he could not cause Demetra furthur grief, Zues promised she would be reunited with her daughter.

For this is the reason the seasons change. For six months of the year, Persephone resides with her mother, bringing fruit to harvest and the hope of rebirth. When Persephone returns to the underworld, Demetra is thrown into grief again, and winter takes the land. Though Demetra is unhappy during this time, Persephone looks forward to the time she spends in both worlds. 

I hope you all enjoyed my interpretation of the myth of Queen Persephone. May you enjoy the change in season and eat many pomegranates!

[thedrunkensheep]

A Skyrim Meal When I'm gaming for extended periods of time, lord knows how hungry I get. It's not an unusual occurrence, when playing Skyrim, that I have often found myself drooling over a horker loaf... or even wondering if charred skeever tastes all that bad. Clearly #barbarianproblems 

Anyway, curiosity finally got the best of me, and to everyone's relief, I decided to begin with some of the more milder Skyrim recipes.  Now, as you will discover with many of my dishes, they don't exactly follow the traditional Skyrim ingredient formula. But do not fret! I promise they are as lore friendly as possible; aka, they aren't incredibly bland, because we all know that a pile of salt always doesn't always do the trick, am I right?

Potato Leek Soup ~4 servings

Ingredients: 4 cups of chicken stock 3 large potato's, peeled and quartered 1 large leek, finely chopped 1/2 cup heavy cream or milk Salt and Pepper to taste Preparation: 1. Can't get any easier that potato leek soup! First you're going to want to prepare the vegetables. Once you have them rinsed and chopped up, place them into a large pot with the chicken stock, and bring to a boil.

2. When the potatoes are soft, take the pot off of the heat and begin to mash the mixture until smooth (you can also put the soup into a food processor or blender for the creamiest texture, but for authenticity's sake, lets just assume they don't have blenders in Skyrim ;P ) 3. Return the pot to the flame and finally add in the cream or milk. If you like a lighter soup, I suggest using the milk. Simmer for an additional 15-20 min. and you're done!

Salmon Steak Ingredients: 1 salmon steak 3 tbsp of olive oil A pinch of tarragon Salt and Pepper to taste  Lemon (optional) Preparation: 1. So this recipe is as easy as the Skyrim version. Lather the salmon steak with olive oil and place in an ovenproof dish. Sprinkle with salt, pepper, and tarragon. Place into the oven at 450 degrees F for around 30-40 minutes, depending on how crispy you like the skin. Serve with lemon for an additional kick.

Jazbay Grape Tapenade with Crackers Ingredients: 1 part Kalamata Olives, finely chopped 1 part parlsey, finely chopped A drizzle of olive oil Preparation: 1. Mix the ingredients together and serve with crackers... it's really that easy people.

Cauliflower with Elsweyr Fondue Ingredients: -Fondue- 2 cups of shredded cheddar cheese (feel free to substitute any cheese to        your liking) 1/3 cup of Gruyere cheese (again substitute if you must) 1 tablespoon of flour  1 cup of any German Lager 2 tbs mustard A sprinkle of Worcestershire sauce -Vegetable-  Any steamed vegetable will due, I chose a cauliflower.

Preparation: 1. While your vegetable choice is steaming, combine cheeses and flour in a bowl. Make sure to evenly coat the cheese so it does not stick together.  2. Place the beer in a small pot and bring to a bubble. Add the cheese in small handfuls making sure to keep stirring, else the mixture shall curdle (aka you'll be eating lumpy cheese for dinner T.T ).  3. Lastly, add the mustard and W. sauce and serve over your steamed veggies while it's piping hot!

Well, that was a mouthful. Of course, this meal isn't complete without a cup of the finest Alto wine... or even a couple. Hopefully these recipes were to your liking. If you have any further questions, please see my tavern wench! (Inquire within, why don't you?) Until anon! - The Lady of the Hearth

[thedrunkensheep]

Good morning my sweets!

It's been getting nippy around the inn recently and I've been more than cranky when forced to leave the comforts of my little nest. Lets just say whoever wakes me up usually gets a lovely pillow to the head... or a shoe... whichever I can grab first.

Nothing could be healthier and heartier than this: cinnamon oats, yogurt with assorted nuts, a boiled egg topped with a Swedish inspired larrupin sauce, an apple, and a whole cup of English breakfast tea?

Oats with Cinnamon Ingredients: 1/4 cup Rolled Oats 1/2 - 3/4 cup of water (depending on how fast you are cooking it) 1 tbs flax 1 tsp of honey 1 handful of raisins 1/4 tsp of cinnamon 1/4 cup of milk Preparation: 1. Add the oats and water to a sauce pan and turn the burner to med/high heat. Once the water begins to boil, reduce heat and cover with a lid. 2. When the oats thicken, take them off the burner and mix in flax, honey, raisins, cinnamon, and milk. Feel free to substitute any other ingredients,  or simply leave them out.

Egg with Swedish Inspired Larrupin Sauce Ingredients: 1 boiled egg -sauce- 1 part mustard 1 part veganaise (or regular mayo if you must, yucko!) 1 part dill weed 1 part apple cider vinegar salt and pepper to taste

Preparation: 1. Cut the boiled egg in half. Prepare the sauce mixture; by adding more vinegar, you can make it tangier; by adding more veganaise you can make it sweeter; and by adding more mustard you can make it spicier. Put desired amount on top of egg once it is cooled.

I trust you don't need me explaining the preparation of an apple. Nor do you need to know how to scoop yogurt or steep tea... but if you do... i suppose you could ask? Bon appetite darlings.

- The Lady of the Hearth

[thedrunkensheep]

Bannock Doesn't that golden bun just look scrumptious?  Quick bread, more commonly referred to as Bannock is a staple to most meals served at The Drunken Sheep. Its buttery, biscuit like texture will have you pining for the entire loaf!  If you've ever read The Mists of Avalon, or more recently watchedthe Outlander series I'm sure you are already know that this bread is native to the Highlands. And what better ingredients to serve it with than that of cheese and honey?

Although Bannock seems an easy bread to make, there's actually a lot that can go wrong if you do not baby your bun; else it'll turn into a pretty decent Frisbee, if you ask me. I mean, it can really catch some air!!! Ehem... so anyway, as I was saying: you'll have to baby your bun. That is making sure the griddle is greased enough so the bread does not stick or burn, in addition to making sure it cooks all the way through. Before I scare you off, I assure you, it really is worth the time and effort.

Bannock Ingredients: 1 1/2 cup of flour 1/2 teaspoon salt 1 teaspoon baking powder 2 tablespoons butter (melted) 3/4 cup of water Preparation: Mix all dry ingredients first, following the wet ingredients. Knead dough gently until the mixture is firm. Add more water if dough is too dry or add more flour if dough is too sticky. Traditionally, the dough should be cooked on a well grease griddle or frying pan over medium heat (adjust if necessary). Each side should take about 15 minutes.

Now, I actually prefer baking the bread as oppose to frying it. It usually cooks more evenly through when using this method. I begin by baking the bread at 425 degrees F for ten minutes. Once it develops a golden brown crust, I lower the heat to 375 degrees F and cook it for an additional 15-20 minutes.

Either way, baked or fried, once you feel the bread looks ready, let it rest about 5 prior to serving. 

[thedrunkensheep]

Greetings Fair Creatures!

Hello and welcome to the adventurer who happens to wander upon The Drunken Sheep.

This is a newly established blog and guide dedicated to some of the finest recipes found within any and all kingdoms. Most of the meals you may find here are inspired by lore of some sort, whether it be from a video game or cultural tradition. Either way, a night at The Drunken Sheep will ensure you the ultimate fantasy food experience. :)