1 cup water
1/4 cup vinegar
10 peppercorns
1 sprig thyme
1 garlic clove
1 tbsp brown sugar
1 cup dry red wine
1/4 cup veg oil
5 juniper berries or tbl gin
3 bay leaves
1 grating of nutmeg
1 hot sauce
Directions
Combine ingredients in a non metal bowl. Enough for 10 chops or 5
large steaks. Cover and marinade 2 days or longer. Turn daily. The
strained marinade can be used as a BBQ baste or incorporated into
gravies and sauces afterwards.
Servings: 1 batch
Caribou Marinade I- Juniper Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is possible to track the history of written recipes back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. Additionally, he informs us how the cooks of Roman times made use of a good variety of herbs and spices, including some that we all recognise such as bay, rue and dill. Moving our culinary historical trip onwards, we find two books dating from the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that we all know today, but instead accounts of the types of food prepared by the chefs of the nobility of those days. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from the East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in cookery books, the majority of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and wealthy tried to offer the most exotic banquets, and as a result chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks are starting to become popular mostly due to increased literacy, leisure time and being a little richer. The TV revolution gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Caribou Marinade I Juniper recipe.
