This is a recipe based on period descriptions of food rather than documented techniques, and was served as part of the feast at Ymir 2008.
“Ferry me over the sound; | I will feed thee therefor in the morning;HARBARTHSLJOTH, The Poetic Edda
A basket I have on my back, | and food therein, none better;
At leisure I ate, | ere the house I left,
Of herrings and porridge, | so plenty I had.” –
While the precise composition of the porridge eaten by Thor in this passage isn’t indicated, grain-based porridges were common for the Vikings. To make a simple dish more interesting, I added vegetables and spices.
A crisp rye cracker, perfect for eating with soft cheese.
2 large leeks, sliced and cleaned (about 2 cups)
4 tbs butter
4 cups water
1 cup irish oats
2 cups milk
Salt and pepper
- Melt butter and sauté leeks until tender with a bit of salt.
- Add oats and water, and about a tsp of salt.
- Bring to a boil then reduce heat to maintain simmer.
- Cover and cook until oats are tender, then add milk and return to simmer.
- Adjust spicing with salt and pepper. (A bit of thyme would also be quite nice in this.)