Red Currants (with stalks) – 300gWhite Currants (with stalks)- 300gSugar – 250gOrange Zest – from 1 orangeOrange Juice – 4tbspOrange Liqueur – 4tbsp Instructions Put the currants, sugar, orange zest… [Continue Reading]
Adapted from the original recipe by Joseph Wechsberg.
Serve with couscous and green salad.
Another dish to add to a Roman style feast.
A Roman inspired recipe, this time the original is by Apicius.
Inspired by a Roman recipe by Apicius – Book VII, X “Fresh Ham”.
The Romans called this “moretum“, which can be translated as a salad or a cheese and garlic spread. This one is based on the writings of Columella, a Roman agricola.