Christopher: ‘Assuming you don’t live under a rock you’ll be aware that this weekend sees the season finale of Game of Thrones upon us.’
‘In honour of that we have prepared a decadent Song of Ice and Fire themed feast that would satisfy even the hungriest of dragons. If you are planning to make this three course delight you better be as hungry as one of Ramsay’s dogs.’
Starter – Bowl o ‘brown
A staple of any Fleabottom residents diet a brown stew of carrots, barley, root veg and miscellaneous meat. It is hinted at in the books that the mystery meat is sometimes human. Tempting as that sounds we’ve gone for beef. Fans of the Tv show may remember Davos and Gendry bonding over growing up on this dish whilst living in Kings Landing. My book bros may remember Arya’s brief time in Kings Landing trading pigeons for a Bowl o Brown. Try paired with a horn of ale.
One beef steak, cut into cubes
One swede, peeled and cut into cubes
Three carrots, diced
One onion, roughly chopped
Two garlic cloves, roughly chopped
Two teaspoons of dried rosemary
Two knobs of butter
A handful of pearl barley
One teaspoon olive oil
300ml beef stock
550ml brown ale
A few leaves of roughly chopped parsley
Thick crusty bread to serve
1. In a large stewing pot on a medium heat, heat the oil and then add the butter
2. Add the beef and onion cook until the beef browned and the onion soft and yellow
3. Season with salt, pepper and the rosemary
4. Throw in the remaining ingredients. Bring to boil and then reduce to a low heat. Simmer covered for a minimum of two hours. The beef should be soft and tender
5. Serve sprinkled with the parsley
Main Course – Pork and crackling with roasted leek, mushroom and apple.
Two of the most popular dishes in the books are suckling pig and wild boar. Turns out they don’t sell either of them in Morrisons. We’ve compromised and gone for roast pork loin with crackling. To be honest I’m not sure we could have fit a suckling pig in the oven. Book fans may remember Tyrions joy at seeing roast pig in his fathers tent following his journey down from the Eyrie. Try paired with a honeyed wine from the Arbor.
One medium size cut of pork loin, skin on.
Two leeks, roughly chopped
One Bramley apple, roughly chopped
Eight to ten mushrooms, finely sliced
Two teaspoons of dried sage
A small drizzle of clear honey
One teaspoon olive oil
125ml white wine
On teaspoon cider vinegar
One teaspoon redcurrant jelly
Two teaspoons whole grain mustard
1. Preheat the oven to 180 degrees
2. Score the skin of the pork and rub in salt and pepper
3. Layer the apple, leek and mushroom at the bottom of a roasting dish
4. Place the pork on top of the veg. Sprinkle of the sage and drizzle with oil and honey
5. Roast covered with foil for 25 minutes. Uncover and roast for a further 1 hour
6. Remove pork from oven, loosely wrap in foil and leave to rest for at least 20 minutes
7. Drain the juices from the dish into a hot frying pan. Return dish to oven to crispy up the veg
8. Once the juices have come to boil add in wine, vinegar, mustard and red currant jelly. Reduce by half. Serve drizzled over the pork and veg
Dessert – Lemon cake
Couldn’t be anything else. Sansa and Catelyn Stark both shared a love for lemon cakes as is mentioned frequently in the show and the books. Fans of the show may remember Lyssa telling Sansa that Cat loved this dessert so much that she had to be forbidden from eating them by her father. Try this paired with Maester Pycelles favourite iced milk sweetened with honey.
One and a half cups of self raising flour. We used Homepride flour.
Two free range eggs
Quarter cup of olive oil
One cup of icing sugar
Eight tablespoons of runny honey
Half a teaspoon of baking powder
Half a teaspoon of baking soda
1. Preheat your oven to 180 degrees
2. Sift the flour, baking powder and baking soda into a mixing bowl. Stir well.
3. Make a well in the dry ingredients and crack in the two eggs. Add the juice of 3 lemons and the zest of one. Save the squeezed lemons and put your 4th lemon aside for later as you will use this for decoration
4. Pour in 8 tablespoons of runny honey and whisk all the ingredients until smooth, we just used a wooden spoon.
5. Line a loaf tin with greaseproof paper and pour in the ingredients, wiggle the tin a little to ensure all is the same level and bake in the oven for 45 minutes
6. At 30 minutes quickly peep on the cake. All going well? Time to make the icing! In a bowl add roughly one cup of icing sugar. Using the previously squeezed lemons try and get a little more juice out of them and mix in until the icing forms the consistency you like. (If you can’t get enough juice out add in a little water.
7. When ready, remove the loaf for the oven and leave on a wire rack to cool for 10 minutes.
8. Once cooled gently spoon on the icing and let some drip over the edges of the cake. Slice the remaining lemon and decorate on top as per the picture below.
9. Leave as long as you can for the icing to harden. Slice and enjoy!
Well – we bet you are stuffed now! What would include in your feast? Maybe one of The Hounds fucking chickens. Let us know in the comments below.