The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (18 page)
Authors: Alan Kistler
Tags: #recipes, #cookbook, #Game of Thrones
1
⁄
3
cup minced parsley
Freshly ground black pepper to taste
- In a large, heavy soup pot or Dutch oven, combine olive oil and butter. Over medium-high heat, sauté onion, bell pepper, garlic, and jalapeño pepper until vegetables are crisp-tender, about 3 minutes.
- Add tomatoes, tomato sauce, wine, vinegar, broth, bay leaves, oregano, and rosemary. Bring to a boil; reduce heat and simmer 20 minutes.
- Remove bay leaves and rosemary sprig; add salt, shrimp, clams, mussels, and crab. Cover and simmer just until clams and mussels open and shrimp turn opaque, about 2 to 3 minutes.
- Add parsley and pepper. Divide shrimp and other shellfish among 4 bowls; ladle broth over the seafood. Serve with hot, crusty bread from
Chapter 3
.
A Word of Wisdom
If you prefer not to pick shells from your food, just steam the clams, mussels, and crab in a separate pot, strain the resulting broth into the stew, and add the shelled clams, mussels, and crab to the stew at the last minute.
Northern Harvest Auroch Stew
A good cut of auroch makes for a substantial stew fit for feasting warriors and nobility. Though he is seen as weak by some of those around him at the harvest festival, Bran Stark knows he has strength within, and though he chooses a beef-and-barley stew in front of his guests, trading up for auroch might have done even more to keep that strength up. This recipe works well for both. (
A Clash of Kings
, Chapter 16 — Bran)
Serves 8
1
⁄
3
cup vegetable oil
2 pounds boneless auroch or beef chuck roast, cut in large pieces
2 pound flank steak, cut in pieces
2 large onions, sliced
2 cloves garlic, minced
1 cup dry kidney beans
1 cup dry lima beans
6 cups beef broth
1
⁄
3
cup ketchup
1 cup dry pearl barley
6 white potatoes, peeled and cut in large chunks
Salt and pepper to taste
- Heat vegetable oil in a Dutch oven. Brown beef pieces; set aside. Add onions; sauté until onion softens, about 3 minutes.
- Add garlic and beans; sauté 3–5 minutes.
- Stir in broth, ketchup, and barley. Return beef to pot; stir. Add potatoes, salt, and pepper; adjust liquid to make sure beef is covered. Bring to a boil; remove from heat. Cover Dutch oven tightly.
- Place Dutch oven in 200°F oven 10–15 hours. Check occasionally to make sure broth hasn’t been absorbed or evaporated. Serve in bowls.
A Word of Wisdom
Gage served this stew with loaves of
Winterfell Black Bread
and a side of
Winterfell Cold Fruit Soup
. A generous helping of
The Dead Man’s Roasted Vegetables
and
Ballroom Blackberry Honeycake
would finish this meal off nobly.
Leaf’s Blood Stew
Bran receives quite an education north of the Wall. As he fills his mind with seeing and reading and the secrets of the weirwoods, he fills his belly with Blood Stew made by Leaf and her fellow singers. Any wild game will do to make this an interesting meal for those natural travelers with a taste for wide horizons. (
A Dance with Dragons
, Chapter 34 — Bran)
Serves 8
2–3 pounds rabbit, squirrel, or other small game
2 tablespoons oil
Kosher salt and freshly ground black pepper to taste
1 pound spicy sausage (Italian, andouille, or game)
4 tablespoons (
1
⁄
2
stick) unsalted butter
2 onions, chopped
1 green bell pepper, chopped
3–4 stalks celery, chopped
8 ounces fresh mushrooms, sliced
2 cloves garlic, minced
6 tablespoons all-purpose flour
8 cups chicken broth, divided
1 cup game blood, chilled with any solids well-mashed
1 cup fire-roasted red pepper, chopped
1
⁄
2
teaspoon red pepper flakes
1 teaspoon dried thyme
2 bay leaves
- Preheat the oven to 400°F. Cut small game into pieces. Rub the meat with 2 tablespoons oil and season with salt and pepper. Place in a roasting pan and cook for about 45 to 60 minutes, or until tender. Remove and let cool. Pick meat off the bones and set aside.
- Brown sausage in a large pot or Dutch oven over medium-high heat. Add butter, onions, pepper, celery, mushrooms, and garlic. Sauté for about 10 to 12 minutes, stirring slowly. Stir in flour to form a roux (paste) and cook for about 3 or 4 minutes. Slowly add 2 cups of the chicken broth and 1 cup blood, stirring to combine; then add the rest of the broth, red peppers, red pepper flakes, thyme, bay leaves, and game meat.
- Bring the mixture to a gentle boil, lower the heat, and simmer, uncovered, for 2 hours. If mixture is too thick, add 1 or 2 cups of water or additional chicken broth. Season to taste with salt and pepper. Remove bay leaves before serving.
A Word of Wisdom
Blood may sound like an exotic, intimidating ingredient, but it is a common ingredient in cultures that value every part of an animal. Add a dash of vinegar to keep it from congealing when you store it.
Three-Finger Hobb’s Best Mutton
Three-Finger Hobb won’t see a brother of the black go hungry. With Hobb in the kitchen and Owen the Oaf as server, it’s a sure thing that food is brought to all those who serve on the Wall, rain or shine. A pailful of this fine stew with its spices, onions, and ale is an excellent way to end a day’s work or to begin a long night’s watch. (
A Storm of Swords
, Chapter 55 — Jon)
Serves 6–8
6 strips bacon
3 pounds boneless mutton shoulder
1
⁄
3
cup flour
1 teaspoon kosher salt
1 teaspoon black pepper
1
⁄
2
teaspoon garlic powder
1
⁄
4
teaspoon paprika
2 medium onions, diced
2 cloves garlic, minced
4 cups beef or mutton broth
1 teaspoon sugar
1 cup stout ale
2 bay leaves
1
⁄
2
teaspoon thyme leaves
1 large leek, trimmed and sliced
3 pounds white potatoes, peeled and cut into chunks
3 cups thickly sliced carrots
1
1
⁄
2
cups green peas, frozen or shelled fresh
Salt and pepper to taste
1
⁄
3
cup minced fresh parsley
- In a large, heavy frying pan, cook bacon until crisp; set aside, leaving the bacon fat in the pan. Trim fat from mutton; cut into 1
1
⁄
2
-inch cubes. Combine flour, salt, pepper, garlic powder, and paprika. Dredge mutton pieces in the flour mixture; shake off excess flour. Brown meat in the bacon fat over medium-high heat; remove to Dutch oven. - Sauté onions in the same skillet over medium-high heat until browned. Add garlic; stir well. Pour 1 cup of broth in skillet; stir to scrape browned bits from bottom of pan. Pour broth, onions, and garlic over mutton in Dutch oven. Add remaining broth, sugar, ale, bay leaves, thyme, and bacon.
- Place Dutch oven over high heat; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 1
1
⁄
2
hours. Add additional stock or water if needed. - Remove bay leaves from Dutch oven. Add leek, potatoes, carrots, and peas; cover and cook until potatoes are tender, about 20–30 minutes.
- Remove from heat; add salt, pepper, and parsley. Serve in shallow bowls.
A Word of Wisdom
What lamb is available and where it comes from may vary wildly by season. True lamb aficionados often prefer lamb from one region over another, citing flavor and texture differences.
Sweetrobin’s Stewed Goat
High above the Vale, surrounded by ice and rock and open air, Lord Robert Arryn and his companions pick their way down the treacherous Giant’s Lance, but trials of a journey are nothing when a hot meal of stewed goat awaits. The sure-footed caprines would be a steady source of fiber, milk, and meat for peasant and peer in the lands protected by the Mountains of the Moon. (
A Feast for Crows
, Chapter 41 — Alayne)
Serves 6–8
2
1
⁄
2
pounds goat meat
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1
⁄
2
teaspoon garlic powder
1
⁄
4
teaspoon paprika
1
⁄
3
cup flour
5 tablespoons olive oil
1 medium onion, diced
4 cups beef broth
2 cloves garlic, minced
1 rib celery, sliced
6 ounces mushrooms, sliced
1 teaspoon Worcestershire sauce
1 cup dry red wine
3 pounds red potatoes, peeled and quartered