The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (19 page)

2 cups baby carrots

Salt and pepper to taste

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cup minced fresh parsley

1. Trim fat from goat; cut into 1
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   -inch cubes. Combine salt, black and cayenne peppers, garlic powder, and paprika; stir well. Liberally sprinkle seasoning mixture over goat; toss. (You may not use all of the spice mix. Reserve leftover mix for later use.) Sprinkle a small amount of flour over goat, just enough to coat cubes lightly.
   
2. In a heavy Dutch oven over medium-high heat, brown goat in oil. Working in batches, remove browned cubes to bowl using slotted spoon. Add half of onion to oil; sauté 3 minutes.
   
3. Sprinkle oil and onion with remaining flour; stir until flour begins to brown. Whisk in 1 cup of the broth; continue stirring until browned bits have been pulled from bottom and sauce is smooth. Add remaining onion, garlic, celery, and mushrooms; return goat to pot. Reduce heat to medium; simmer 2 minutes.
   
4. Add remaining broth, Worcestershire sauce, and wine; simmer uncovered 2 hours, stirring occasionally.
   
5. Add potatoes and carrots; cook until potatoes are tender, about 20–30 minutes.
   
6. Remove from heat. Add salt, pepper, and parsley.
   

Sister’s Stew

Davos may not find much sweet about the island of Sweetsister, but the stew is uncharacteristically fine. Enjoyed throughout the Three Sisters by everyone from Lord Godric Borrell to the silent serving boy Wex, this stew combines artfully pirated spices and fresh seafood to give a flavor that invigorates the taste buds and warms travelers down to their bones. (
A Dance with Dragons
, Chapter 9 — Davos)

Serves 4

1 dozen small clams, scrubbed

2 cups white wine

2 cups clam juice

2 bay leaves

1 sprig thyme

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teaspoon crushed saffron threads

1 tablespoon butter

2 shallots, minced

2 garlic cloves

1 leek, chopped

2 cups half-and-half

1 pound crabmeat of at least three varieties (see A Word of Wisdom)

3 tablespoons crab roe

Salt and pepper to taste

2 tablespoons minced fresh parsley

2 tablespoons minced fresh chervil

2 cups barley, cooked

1. Place cleaned clams in a heavy soup pot or Dutch oven; pour in wine and clam juice. Add bay leaves, thyme sprig, and saffron threads; bring to a boil and cover well. Cook 5 minutes; clams should be done and shells open. Discard any unopened clams.
   
2. With a slotted spoon, remove clams in shells to a bowl. Strain cooking liquid through a fine sieve into another bowl. Melt butter over medium-high heat in soup pot. Add shallots, garlic, and leeks; sauté 3 minutes.
   
3. Pour reserved cooking liquid from clams into pot. Bring to a boil; reduce heat to medium.
   
4. Reserve 8 clams in shells; remove meat from remaining clams. Coarsely chop meat; add to simmering liquid. Cook 5 minutes.
   
5. Add half-and-half; continue cooking 1 minute. Do not allow to boil. Stir in crabmeat and roe, cooking 1 additional minute.
   
6. Remove from heat; season with salt and pepper. Prepare 4 bowls with
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   cup cooked barley in each. Ladle soup into bowls; garnish with reserved clams in shells. Sprinkle parsley and chervil over each bowl. Serve immediately.
   

Lannister Cream Stews

A savory cream stew might charm many guests into relaxing, but not Tyrion Lannister. He can certainly appreciate such a dish, but he’s liable to wonder (albeit briefly) what’s behind such a rich, flavorful, changeable stew. Since any combination of fresh herbs — parsley, green onion, cilantro, basil, oregano, or tarragon — gives this soup new, pleasant flavor, it’s entirely possible there’s more to this meal than first meets the eye. (
A Clash of Kings
, Chapter 17 — Tyrion)

Serves 6

6 cups chicken broth

1 (15-ounce) can fire-roasted diced tomatoes

3 cups corn kernels

1 cup shredded cooked chicken

1 cup half-and-half

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cup minced fresh herbs

Salt and pepper to taste

1. In a large saucepan, bring broth to a boil; add tomatoes and corn. Reduce heat to medium; simmer 10 minutes.
   
2. Stir in cooked chicken; continue cooking 5 minutes.
   
3. Add half-and-half and fresh herbs; cook just until heated through. Add salt and pepper to taste. Serve immediately.
   

Three-Finger Hobb’s Infamous Three-Meat Stew

When the Night Watch’s faithful cook can’t serve up variety, he at least offers a nice dose of irony. Hobb’s mutton-mutton-and-mutton combination goes down just as easily as any of his dishes, though, and it has a slightly lighter taste than his Best Mutton. (
A Dance with Dragons
, Chapter 21 — Jon)

Serves 4

2 leeks, white part only

2 mutton shoulder chops

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pound mutton shank, cubed

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pound mutton neck, cubed

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cup pearl barley

1 large carrot, peeled and diced

1 stalk of celery, thinly sliced

2 medium potatoes, peeled and diced

6 cups water

Salt and freshly ground black pepper to taste

Fresh parsley, minced, optional

1. Dice the white part of the leeks; rinse well and drain. Add the leeks to a slow cooker along with the mutton, barley, carrot, celery, potatoes, water, salt, and pepper.
   
2. Cover and cook on low for 6 to 8 hours or until the meat is tender and the potatoes are cooked through.
   
3. Transfer half a mutton chop to each of four bowls and ladle juices and a helping of vegetables and cubed meat over top. Garnish with parsley if desired.
   

Riverrun Turnip Greens and Red Fennel Salad

While songs and revelry fill the halls of the Tully family seat, Lady Catelyn and Brienne of Tarth have this ladylike salad with their supper. Brienne sees food as another chore, and this dignified dish probably didn’t help alter that opinion. Even without the sweetgrass, this salad looks better for a soirée of demure noblewomen than a bold, would-be knight whom people only ironically call “beauty.” Nevertheless, this recipe teems with personality — which Cat and Brienne both have in spades. (
A Clash of Kings
, Chapter 55 — Catelyn)

Serves 6

3 tablespoons lemon juice

4 teaspoons orange juice

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teaspoon kosher salt

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teaspoon cayenne pepper, ground

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teaspoon black pepper, finely ground

3 tablespoons sesame oil

2 cups diced fresh apricots

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cup sliced fennel bulb

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cup diced dried apricots

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cup sliced celery

3 cups shredded turnip greens

1 cup alfalfa sprouts

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teaspoon orange zest

1. Whisk lemon juice, orange juice, salt, cayenne pepper, and black pepper together in a mixing bowl. Whisk until salt dissolves. Slowly pour oil into dressing and whisk until emulsified.
   
2. Add fresh apricots, fennel, dried apricots, and celery to the large bowl. Toss well to coat with dressing. Cover bowl and place in refrigerator. Let mixture marinate for 10 minutes.
   
3. Gently toss turnip greens and alfalfa sprouts together in a large salad bowl. Remove apricot mixture from fridge. Gently toss apricot mixture into salad, scraping the sides of the mixing bowl to make sure you get as much dressing as possible. Toss well to mix and coat. Garnish with a sprinkle of orange zest and serve.