Note – This dish has been slightly modified from the original Viking pot dish.
The beauty of being a Viking is that there are not many expectations of an out-of-this-world culinary experience, rivaling the same level as the Italians or French chefs. Viking dishes were often made out of the necessity of eating something rapidly to get ready for the next pillage, battle, or just a fun little scrimmage with the neighboring tribe.
At the same time, the dish must contain high levels of nutrition to help the Viking super body to recover before and after battle. Time was of the essence. Vikings could only spend a few minutes preparing and cooking the next meal. Food was not for pleasuring the palette or to wow a Viking women out of their chainmail, and shield. It was essential fuel.
Today’s families need the same level of nutrition and agility as our ancestors preparing for battle. We have busy schedules with virtual learning, remote working, online shopping, the odd take-out Friday night dinner. Time is of the essence.
I bring you the Viking Battle Dish, which can be made fairly quickly, and has plenty of delicious meat, vegetables, and healthy bone broth.
Preparing to cook
The following ingredients will easily feed a family of five, and leave some food for lunch the next day. It’s a meal that keeps giving.
- 3 celery stalks
- 3lbs of pork loin
- 1 handful of kale leaves
- 1 onion
- 1 red pepper
- 3 cloves of garlic or 1 tablespoon of ready garlic from a jar
- 3 tablespoons of flour
- 250ml of half-half
- 250ml of beef broth
- 2 tablespoons of paprika
- 1 small can of tomato puree
- black pepper
Time to cook like a Viking
The great thing about cooking like a Viking, for a tiny Vikings family, is that we do not adhere to the strict kitchen rules. Gordon Ramsey and French chefs would probably cringe when they see how we cook in my household. I’m not worried and only want to please my dinner guests.
- Gently remove the fat and white strings on the pork loin
- Cut it into 1-inch cubes
- Heat two to three tablespoons of olive oil in a large pan
- When the oil is ready, put all the meat on the pan and fry it well – leave it a little red in the middle
- Remove the meat from the pan
- In the remaining oil, fry the garlic and onions until translucent
- While frying the onions, slice the red pepper
- Add the red pepper to the pan, and fry the vegetables for a few minutes
- Add the flour to the pan, which will create a roux
- Add the half-half and the beef broth, making a nice thin sauce
- Sprinkle in the paprika
- Pour in the tomato puree
- Let it simmer for a few minutes while you continue to stir with a wooden spoon
- Add the meat to the pan
- Wash and cut the kale into 2 inch long strips
- Add the kale to the pan, and mix the sauce around, gently
What a crazy world we live in where people think kale is healthier than red meat.Paul Saladino, MD – Carnivore MD
You decide if you want to serve the Viking Battle Dish with boiled rice or mashed potatoes. Either will work very well. I’m sure it tastes great without any side as well.
We have just created a wonderful midweek or weekend meal, for your little Viking family. It is delicious, healthy and filling.
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