Garum

[Carus Andiae]

Carus, what about giving us the recipe for the parthian chicken a la Apicius?

PARTHIAN CHICKEN:
SERVES 4

4 pieces Chicken (breast or leg - I used breast)
Ground black pepper
6 fl. Oz. (3/4 cup/170ml) red wine
2 tablespoons (30ml) fish sauce
1/2 teaspoon asafoetida powder/5 drops asafoetida tincture (I used powder)
2 teaspoons chopped fresh lovage or celery leaf
2 teaspoons caraway seeds (I left these out because I couldn't find them)

Place the chicken in a casserole dish and sprinkle liberally with black pepper. Combine the wine, fish sauce and asafoetida, add the lovage and caraway seeds and pour over the chicken. Cover and place in pre-heated oven at 375 deg F (190 deg C/Gas Mark 5) for 30 minutes. Remove lid and return to oven for another 30 minutes. Serve with some of the sauce poured over the chicken.

HONEYED MUSHROOMS:
SERVES 4

1 tablespoon (15ml) olive oil
1 tablespoon (15ml) fish sauce
1 tablepoon (15ml/30g) honey
2 teaspoons chopped fresh lovage or celery leaf
1/2 teaspoon ground black pepper
8 oz (225g) large open mushrooms, thickly sliced

Combine the oil, fish sauce and honey in a pan and bring to the boil. Add the lovage and pepper and the sliced mushrooms. Cook out briskly in order to reduce the liquid so that, when you serve, the fish sauce and natural water will have boiled away and the honey and oil give a glaze to the mushrooms.

I would suggest, however, slightly increasing the quantities in both recipes because I found the portions rather small for four.