The Romans in Britain site main banner

Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.


Romans in Britain Food and Recipes menu header


KultOfAthena.com

button for Romans in Britain home page
button for Romans in Britain Site map page
Why Use Reenactors?
Roman Cooking Pt. 1
Roman Cooking Pt. 2
Roman Cooking Pt. 3
Roman Food Videos
Roman Appetizers (Gustatio)
Main Courses (Primae Mensae)
Roman Desserts (Secundae)
Roman Sauces (Condimentum)
Roman Snacks (Laborum)
Roman Breads, Cakes and Pastries
Roman Drinks (Potulenta)
button for Romans in Britain Bookstore
button for Romans in Britain Links page
Add YOUR link button on Romans in Britain website
About Site button on Romans in Britain website
15 most-viewed pages button on Romans in Britain website
Please give us your feedback
Do you want to quote this site?



Add our Button link:

KultOfAthena.com

Visit Soul of the Warrior!


  • Roman recipes
    Goat's cheese with rice in vine leaves

    Ingredients
    Preparation
    • 100g/3 oz basmati (preferably) rice
    • 1 tbsp olive oil
    • 1 beef stock cube
    • 100g/3 oz goat's cheese
    • 20-25 vine leaves
    • 1 egg 60 ml/2floz honey
    • Sea salt
    • Fry the rice in the olive oil for two minutes stirringto ensure the rice does not burn
    • Add 1 pint of boiling water, season with salt, turn down the heat and simmer gently with the lid on until the rice has spread and is soft and the rice has taken in all the water
    • Remove the pan from the flame.
    • Finely dice the cheese and beat the egg and mix thees in with the rice.
    • Take a heaped tablespoon of the mixture and lay it on the bottom third of a vine leaf.
    • Bring the bottom part of the leaf over the mixture. Fold the sides of the leaf over and then roll the mixture up to the top of the leaf to make a neat bundle. Repeat the process until all the rice has been used. Place the bundles in a pyrex dish.
    • Dissolve the stock cube in half a pint of boiling water and pour over the bundles. Put the covered dish in the oven at 170°c/330°f/gas mark 3 for one hour.
    • Pour the honey into a largish frying pan. and heat the honey. When it is hot transfer the parcels from the dish to the frying pan. Turn them until the bundles are coated with the honey.
    • Remove the bundless and serve.
    Visit our friends at:


    For more information and material on the Romans, try Amazon.com. We are an Amazon.com Associate and get a small percentage from each order through us

    Amazon.com logo

    Search the site (and our friend's websites ) for great Roman information
    Custom Search



    Romans in Britain

    www.romanobritain.org

    ©MMDCCLXVII A.U.C.

    Romans in Britainfooter art
    (©2011-2017)
    Please just ASK before using anything on this site -- like we'd say "no"...


    This page last updated:


    Layout and Design:

    Copyright © 2016 Pace Computing, All Rights Reserved
    Powered by Pace Computing