Dried apple slices
Rinse the apples and leave unpeeled. Slice them and remove the core. Place them on a string and hang them somewhere airy to dry for about a week.
Fruit and berries growing wild like e.g. apples, cherries, elderberries, bullace were part of the Viking diet.
The best apples were eaten straight from the tree while others would be carefully stored for the winter months. Buised or worm-eaten apples were used for juice making, which is a way to preserve the apples.
We rinse the apples and crush them in a wooden half barrel. We then transfer the crushed apples to a flax cloth and place the cider press over the barrel. The bag of crushed apples is packed in the press which is screwed down on the bag till it is quite flattened and all the juice that can be squeezed out of it has come away.
Wash the apples, scoop out the core and place the apples on a pan. Mix cinnamon, nuts and honey and put some in each apple.
Bake in the oven for about 10 minutes and serve warm.
Apple pork is a great dish to serve in Autumn and Winter. The combination of the sourish apples and savoury pork is excellent.
2 small onions
A little honey
Wash the apples, remove the core and cut them into wedges. Peel and chop the onions.
Slice the smoked pork and fry it until crispy. Remove the pork and set to one side. Add the onions and apples to the pan and beware that it doesn't burn. Cook until the apples are tender, then add some honey.
Arrange the apple mixture in a dish and top with the crispy pork. Serve warm and with rye bread.
1 jug = 1 liter approx.
1 cup = 150 ml approx.
Ribe VikingeCenter's 2012 project 'Nordic food is Viking food' is supported by Region Syddanmark.