The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (21 page)

Whether in Westeros or the lands across the narrow sea, a great feast often foreshadows major events as reliably as a messenger crow’s dark wings do. Sometimes these events celebrate the joining of houses in marriage or friendship, where merriment, laughter, and stories are shared over opulent food and drink. Some are war council meetings and last meals before battles, where hasty decisions and the wrong insult may alter the fate of the entire world — and where every dish seems to have a double meaning. And some feasts appear to have one purpose but reveal much darker motivations that often end in disaster and death.

Joyous, serious, or tragic, every gathering must serve food to match. Warriors prepare to fight or die with great roasts in their bellies. Lords drown their sorrows in drink accompanied by auroch, mutton, and duck. Men and women enjoy stuffed birds and honeyed wine as they make plans for the throne or consider how to quietly bring down their enemies. Some will look up from their meals to eye the servants they know to be spies and it’s all they can do to enjoy their repast rather than fly into a violent rage. Some warriors in training will mentally pray for the deaths of their enemies while newly wed women may ponder the future of married life and how it may change their worlds. One thing is certain: a grand meal in Westeros is almost never a dull affair and often leads to unexpected results.

Winterfell Meats

When important company arrives at Winterfell, the Great Hall becomes heavy with the smell of roasted meats. As Eddard Stark is forced to smile and greet the Lannisters as his guests, he is also unknowingly marking the end of an era in his life. Though they don’t know it, this is the last time the family Stark in its entirety and Jon Snow will be gathered at a table with each other, enjoying themselves and simply being the family of the Warden of the North. It’s only fitting to enjoy the finest of Winterfell’s noble kitchen as the seasons, their family — and everything else — changes. (
A Game of Thrones
, Chapter 5 — Jon)

Serves 10–12

1 (3- to 4-pound) venison roast or butt, or other roast of choice

¹
⁄
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cup Dornish Citrus Rub (below)

3–4 tablespoons olive oil

8 ounces mushrooms, sliced

2 cloves garlic, minced

2 turnips, peeled and roughly chopped

3 carrots, peeled and chopped

2 potatoes, peeled and chopped

8 ounces pearl onions

1 can dark beer

1 (10-ounce) can beef consommé

Kosher salt and freshly ground black pepper to taste

Dornish Citrus Rub:

¹
⁄
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cup dried lemon zest

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cup dried lime zest

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cup dried orange zest

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cup dark brown sugar

1 tablespoon seasoned pepper

1. To prepare Dornish Citrus Rub:
   Combine all of the ingredients. Set aside
   ¹
   ⁄
   ₄
   cup for roast. Store the remainder in a glass jar and cover with a tight-fitting lid. This rub will keep for up to 3 months in a dark cupboard away from heat.
   
2. Sprinkle roast with Citrus Rub. Wrap in plastic wrap and place in a bowl. Refrigerate 8 to 12 hours or overnight.
   
3. Preheat oven to 350°F.
   
4. Heat the oil in a deep pan that will hold all of the ingredients. Brown the roast in hot oil. Remove roast from pan and set aside. Add the mushrooms and garlic to the pan. Sauté for 3 or 4 minutes. Add the rest of the ingredients and bring to a boil. Add roast, cover, and place in the oven. Cook for about 1 hour, until meat is fork tender, or until internal temperature reaches at least 140°F. Serve hot.
   

Bran Stark’s Pigeon Pie

Though forced to endure a drastic change in his life, Bran Stark can still enjoy a hot pigeon pie while he watches direwolves fight over a bone in the corner. Pigeon is present in many other moments of uncertainty in Westeros, too: a homeless girl sells them in the streets, a king feasts on them moments before his demise, and several curious bannermen eat them while their young lord tries to prove his strength. Despite these somber settings, pigeons seem to represent something hopeful and light — even when fate would cast the future otherwise. (
A Game of Thrones
, Chapter 24 — Bran)

Makes 4 pies

1
¹
⁄
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pounds pigeon breast

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pound porcini mushrooms

1 bunch green onions

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⁄
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cup (
¹
⁄
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stick) unsalted butter

2 tablespoons flour

2 cups heavy cream

4 ounces Boursin cheese

Kosher salt and seasoned pepper to taste

1 roll phyllo dough (4 sheets)

¹
⁄
₂
cup (1 stick) unsalted butter, melted

1. Chop the breast meat, mushrooms, and green onions. Melt
   ¹
   ⁄
   ₄
   cup butter in a pan. Sauté the chopped mixture over medium-high heat for several minutes until meat is cooked. Stir in the flour and cook for 2 minutes. Add cream and cheese and blend well. Season with salt and pepper to taste. Let cool and refrigerate for 4 hours or overnight.
   
2. Lay out 4 sheets of phyllo on a damp cloth and cover with another damp cloth.
   
3. Preheat oven to 425°F.
   
4. Place one sheet of phyllo on a work surface and brush with 1 tablespoon of melted butter. Place one-fourth of the chilled meat mixture on the upper center of the dough. Fold over the sides and roll up. Butter outside of dough heavily. Repeat three times to make remaining pies.
   
5. Bake for 20 minutes until golden brown and serve hot.
   

Black Brother Pork Pie

Menus for the Night’s Watch do not include small portions or light options. This pork pie keeps brothers of the black sated and warm while they wait to be called into action — whether they’re looking forward to the call or not. The dish is so rich and heavy, anyone who finishes too big a portion may find himself dubbed the Lord of Ham. (
A Game of Thrones
, Chapter 26 — Jon)

Serves 6–8

2 pounds ground pig or boar

2–3 tablespoons olive oil

2 cloves garlic, minced

1 onion, chopped

1 red pepper, chopped

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⁄
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cup mushrooms, sliced

4 tablespoons (
¹
⁄
₂
stick) unsalted butter

4 tablespoons all-purpose flour

2 cups chicken broth

2 teaspoons Worcestershire sauce

Kosher salt and pepper to taste

1 (9-inch) unbaked pastry crust

1. Preheat oven to 450°F. Grease a 2-quart baking dish.
   
2. Sauté ground meat in olive oil until cooked through and browned. Transfer meat to baking dish. Add 1 more tablespoon oil to pan if needed and sauté garlic, onion, red pepper, and mushrooms until tender, 4 or 5 minutes. Spoon over meat in baking dish.
   
3. Pour off excess oil from pan. Melt butter and add flour to form a roux (paste). Cook for about 3 or 4 minutes over medium-high heat. Slowly add the chicken broth, stirring to keep smooth. Cook until bubbly and slightly thickened. Remove from heat and add Worcestershire sauce. Season to taste with salt and pepper. Pour over meat and vegetables.
   
4. Roll out pastry crust to fit over casserole dish. Crimp edges to seal. Prick with a fork to allow steam to escape. Bake until crust is well browned, about 20 to 30 minutes. Serve hot.
   

Dolorous Edd’s Pruned Hen

Unforgettable for his dark, self-effacing wit, Eddison Tollett always manages to make his comrades-at-arms at the Wall smile with his quirky way of looking at the world. For every compliment he gives, there’s sure to be a touch of sardonic humor to follow, and Three-Finger Hobb’s cooking isn’t spared. Though offended by Hobb’s attempt to “prune” him with th
is dish, Edd likely didn’t realize that dried plum and chestnut stuffing is a fairly traditional dish seen from Dorne to the North. Though southron tables might serve a version with thyme, sage, and rosemary, this version would be more familiar to the northmen of the mountain clans. (
A Dance with Dragons
, Chapter 3 — Jon)