Norwegian Viking Food
A Norwegian Viking Food Celebration.
>BR>According to archeologist, Ragnar Orten Lie, Romsdal, Norway, remainders of many "Viking food cooking pits or holes" (Viking kokegrop in Norwegian), can be found in Isfjorden, Romsdal area.
This type of Viking cooking pit was used to bake a leg lamb at the Viking Fest (Viking Celebration) held at Public School in Isfjorden.
Viking Food Celebration, Hen Skole (above)
Photo by Øystein Talberg, Åndalsnes Avis
Archeological excavations have uncovered many such cooking pits where the Vikings baked some of their food. Many of these holes are extra large which indicates that the Norwegian Vikings cooked whole, large animals.
This method of cooking is dated back to 700 AD, according to the archeologist, who was in charge of cooking the lamb "The Norwegian Viking way"
at the school's recent Viking Celebration/Viking Fest.
Many people were gathered to find out how the Norwegian Vikings prepared their food and to sample the delicacy prepared by the archeologist himself, using an ancient method.
Replica of a Viking house
Jernalderhuset/Iron Age House
Jernalderhuset/Iron Age House is located in my hometown, by Isfjorden Skole (School), Isfjorden, Romsdal
The proceeds from the evening would go toward the finishing touches on the Norwegian Viking House, which was being built for the students on the school grounds.
Below you will find a slightly updated version of how the Norwegian Vikings prepared their meats around the year 700 AD.
Insert sliced garlic into pockets.
Cover the leg of lamb with
honey and mustard.
Salt and freshly ground pepper,
I don't know
if the Norwegian Vikings used
salt and pepper, but I do.
Place freshly snipped rosemary
all over the lamb.
Wrap the entire lamb well in foil.
1 leg of lamb
Cloves of garlic, sliced, inserted into
pockets slit by a sharp knife.
Sprigs of freshly picked rosemary
Salt and pepper
Use aluminum foil, instead of leaves,
since it is now 2010 AD and not 700 AD.
Willing helpers dug the hole for the Viking food cooking pit - about a half a meter (20 inches) deep, from the direction of the archeologist. The hole was filled with rocks and wood, then lighted.
The fire heated the rocks until they were glowing red and hot.
The rocks were removed and the meat, in this case, a few well foil-wrapped legs of lamb, placed into the center of the hole and the hot rocks were placed around the meat.
This cooking pit was large enough to accommodate a great deal of food.
You can also bake potatoes in foil and other vegetables this way, but place them further away from the rocks.
The pit was tightly re-filled with dirt. The children were eager helpers.
After about 1 hour and 15 minutes, of "in-ground baking", bingo, the lamb was baked to perfection, moist, delicious and ready to be served to very impressed guests - in this case students at Isfjorden Skole (school), parents and friends.
To make food this way is easy enough, however it is time consuming. But once you have your cooking pit or hole prepared you can use it over and over again, just like the Norwegian Vikings did.
You can even make a spot in your back yard into a special "Norwegian Viking Cooking Pit". The pit can be covered with a large round landscaping rock.
It's like having a free stove outside, something to consider these days with the high price of natural gas for the home -
just kidding. Maybe you could call Al Gore and clue him in??
It would definitely hit the 6 o'clock news if Mrs. Homemaker would begin using this Norwegian Viking Food cooking method to prepare dinner. Dinner would be an event for sure. He-he.
However, this is a unique cooking idea for parties, for camping or have ready-to-go in case we end up in hard times.
I attended the Norwegian Viking Fest (feast) with one of my friends, Else, a former classmate, who now lives in California. We enjoyed the Viking food as well as visiting with old friends.
We had traveled to Norway for our class reunion. It is a long distance to travel from California and Michigan for a class reunion, but it was well worth it and we all had a great time, but that is another story.
The archeologist became a hero with the students and parents alike and thought of as a master chef of ancient Norwegian Viking Food.
Also, this event offered not only how to make Viking food, but other ancient methods of doing things such as the girls felted wool (tova ull).
The girls also baked Norsk Hellekaker/Norwegian griddle cakes (above) over an open flame iron griddle, a neat experience for little future home makers.
The boys worked hard at whittling and got to practice bow and arrow shooting - great for aspiring, little hunters.
The children partook in everything that was going on and it gave them a new insight into the way of life in ancient times and also helped them become more interested in Norwegian history.
Hope you will have fun trying this ancient recipe and enjoy finger licking, lip-smacking, authentic, Norwegian Viking Food!Find out about Traces of Vikings Found in England
Learn about Building of Viking Ships in a small Norwegian Village today.
Visit Einarr and Sigarda and Learn more about the Vikings.
Return to Home page after reading about Norwegian Viking Food.
Search It Here