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Boar, Scallop & Mushroom Kebabs (Paleolithic)
This recipe is in categories Main courses, Prehistoric,
About this recipe:
Working on an open fire can be dangerous. The sticks need to be pushed well into the ground to stop them falling over on the ground or fire. Care should be taken when threading the food onto the sticks, as they are sharp.
This Paleolithic recipe reflects hunted and gathered food, cooked in a very simple way. Cooking on sticks (skewers in our case) was a method of cooking used long before cooking pots had been developed. The food would have been roasted close to, but not in, the fire. A stick grid could be made to lay food on or the food could simply be threaded onto sticks like our kebabs.
To cook this dish yourself follow the link to the modern version.
For images of the cooking process see our Wild boar, Scallop and Mushroom Kebabs
With thanks to Steve and Jo Parish of Past Alive for their help with this podcast.
1 (approx 450 gm or 1 lb) wild boar loin joint6-8 scallops3-4 oyster mushrooms1 tablespoon honey, preferably runny
Making and cooking it
- Lift the scallops from their shells. They are attached by a little 'foot', just pull this away
- Rinse the scallops thoroughly to remove any sand and leave to drain
- Cut the meat into large chunks with a sharp knife
- Rinse the mushrooms and leave to drain
- Thread the pork, mushrooms and scallops onto the skewers
- Grill near the fire, turning regularly
- When they are almost cooked, pour a little runny honey over them
- Serve hot