The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (24 page)

Flaky Pie Crust:

Makes 1 9-inch crust

1
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cups all-purpose flour

2 tablespoons sugar

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tablespoons salt

6 tablespoons butter, cubed and chilled

2 tablespoons lard or vegetable shortening, chilled

2–4 tablespoons ice water

Eel Pie Filling:

Serves 8

2 tablespoons butter

1 large onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

1 bay leaf

1 teaspoon fresh thyme

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teaspoon salt

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teaspoon freshly cracked black pepper

3 cups eel or fish stock, divided

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cup all-purpose flour

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cup heavy cream

1 pound eel, washed with head and tails removed and cut into 2-inch pieces

1. In a large bowl, sift together the flour, sugar, and salt. Add the chilled fats and rub them into the flour mixture with your fingers until 30 percent of the fat is between pea- and hazelnut-sized, while the rest is blended in well.
   
2. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed. Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
   
3. Remove the dough from the refrigerator about 10 minutes before rolling out. Roll out on a lightly floured surface to a
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   -inch-thick, 12-inch × 15-inch rectangle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. Place the crust on a baking sheet and chill for 30 minutes before use.
   
4. Heat the oven to 425°F. In a medium saucepan over medium heat, melt the butter until it foams. Add the onion, celery, and carrots and cook until they begin to soften, about 5 minutes.
   
5. Add the bay leaf, thyme, salt, and pepper and cook for 3 minutes more, or until the herbs are fragrant.
   
6. Add 1 cup of the stock and bring to a simmer. Cook, covered, for 10 minutes.
   
7. In a medium bowl, whisk together the remaining stock, flour, and cream until smooth. Slowly pour it into the simmering vegetables, whisking constantly, and cook until it begins to thicken. Turn off the heat and add the eel. Allow to cool to room temperature.
   
8. Transfer the eel mixture into a 2
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   -quart baking dish. Top with the Flaky Pie Crust, tucking the edges of the crust into the pan, and cut 4 or 5 slits in the top to vent steam.
   
9. Place the dish on a baking sheet and bake for 20 minutes, then reduce the heat to 350°F for an additional 35 to 45 minutes, or until the pie is bubbling and the crust is golden brown. Cool for 30 minutes before slicing.
   

Old Bear’s Ham Steak

The Old Bear is a powerful man of simple tastes. Even when he shuts himself away to absorb dark words brought from afar — and considers how best to meet the coming foe — the black brothers ensure that he is never without nourishment. Though it can be a simple breakfast, ham steak can be dressed up well enough to entice even Lord Commander Mormont to abandon worries for a meal’s worth of enjoyment. (
A Game of Thrones
, Chapter 70 — Jon)

Serves 4

2 large tart apples, peeled and cored

2 pears, peeled and cored

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cup white wine

2 tablespoons golden brown sugar

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teaspoon nutmeg

1 teaspoon ground cinnamon

Juice of
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lemon and
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-inch slice of fresh lemon with peel

1 24–30-ounce thick-cut smoked, precooked ham steak

Caramel Rub:

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cup (
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stick) butter, softened

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cup golden brown sugar

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teaspoon ground cloves

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teaspoon ground nutmeg

1 teaspoon dry mustard

1. Coarsely chop the apples and pears. Mix them with the wine, sugar, nutmeg, cinnamon, lemon juice, and lemon slice. Cook over low heat in a saucepan until the fruit is very soft. Remove from heat, and remove the lemon peel before serving. (This can be made up to 2 days in advance and stored in a plastic or glass container, covered, in the refrigerator.) Serve hot or cold with the ham.
   
2. To make the caramel rub for the ham: In a separate bowl, mix butter, sugar, cloves, nutmeg, and mustard.
   
3. Press the caramel rub into the ham steak.
   
4. Prepare the grill for direct heat, on medium. Make sure the rack is well above (9 inches above) the coals or flame.
   
5. Grill the ham for about 4 minutes per side, letting the caramel rub brown but not blacken. Though precooked, the ham’s internal temperature should reach 140°F. Cut the ham in serving pieces and serve with the fruit sauce on the side.
   

Brynden Tully’s Blackened Trout with Dornish Gremolata

What better way to celebrate Brynden “Blackfish” Tully than with a plate full of his namesake? Grilled trout would likely be a familiar sight on the Blackfish’s table. Caught fresh from the clear waters of the Tumblestone, the fish would be a welcome staple in the Riverlands. Pairing it with citrus and peppers like those from Dorne make it fine enough a meal for any noble lord’s feast. (
A Game of Thrones
, Chapter 34 — Catelyn)

Serves 4

1 cup orange juice

Zest and juice of 1 lime

Zest of 1 lemon

1 shallot, peeled and minced

2 cups peperoncini, finely diced

4 (12-ounce) whole trout, cleaned

Sea salt and freshly cracked black pepper

1. Prepare a medium-hot fire in your grill.
   
2. Combine the orange juice and lime zest and juice in a bowl. Set aside.
   
3. To make the Dornish Gremolata: mix together lemon zest, shallot, and peperoncini. Set aside.
   
4. Rinse trout and pat dry. Season with salt and pepper. Place directly over the grill fire.
   
5. Grill until the meat is opaque and just beginning to flake when tested with a fork, 8 to 10 minutes per side, turning once about halfway through the grilling time and brushing frequently with the orange-lime baste. Serve garnished with the Dornish Gremolata.
   

Tyrion’s Leg of Lamb

Even when he’s in a dire situation and possibly at the mercy of his enemies (which seems to happen often in Westeros), Tyrion Lannister is a man who knows what he wants and doesn’t wish to settle for anything less. He understands that dark situations can look brighter even just by thinking of a leg of lamb. And this particular dish is thoroughly distracting: savory garlic and goat cheese mingle with a hint of decadent golden raisins to give this classic castle fare a gourmet twist. (
A Game of Thrones
, Chapter 38 — Tyrion)

Serves 6

1 (6- to 7-pound) leg of sheep (see A Word of Wisdom)

1 pound spinach leaves, roughly chopped

3 garlic cloves, finely chopped

2 tablespoons olive oil

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cup golden raisins

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cup toasted pine nuts

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cup fresh basil, chopped

3 ounces soft goat cheese

Kosher salt and freshly ground pepper

1. Preheat oven to 350°F.
   
2. Bone, trim, and butterfly sheep leg. Lay flat.
   
3. Sauté spinach and garlic in oil over high heat for about 2 to 3 minutes. Place in bowl and stir with the rest of the ingredients. Spread mixture onto the meat. Roll up lengthwise and tie with kitchen twine at 1-inch intervals.
   
4. Place meat on baking sheet and roast for about 1 hour to desired dryness. Internal temperature should reach 145°F. Let rest for 10 minutes before slicing and serving.
   

Saan’s Minced Lamb with Pepper

Exotic pirates like Salladhor Saan enjoy equally exotic dinners. After starting his night with bunches of sweet grapes, he cannot help but dream aloud of jolly tunes that will soon be sung and the fine minced lamb dinner that awaits him. He may be a gruff man who speaks openly of base desires, but after a taste of this dish, no one could fault Saan’s lust for food. (
A Clash of Kings
, Chapter 10 — Davos)