Read A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) Online

Authors: Chelsea Monroe-Cassel,Sariann Lehrer

A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) (25 page)

BOOK: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire)
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Cut the halibut into roughly fish-stick-shaped rectangles, and pat the pieces dry with a paper towel. Set out three shallow bowls and fill them with the flour, egg, and bread crumbs, respectively. Roll the fish pieces in the flour, then the egg, then the bread crumbs, covering every surface, and set them aside.
Melt the butter and olive oil in a pan over medium-high heat. Add the fish to the pan, and brown it on every side. Drain the fish pieces on paper towels. Serve with lemon wedges and tartar sauce on the side, if you like.

Sweetcorn Fritters

Tyrion listened with half an ear, as he sampled sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, and gnawed on the rib of a wild boar
.
—A STORM OF SWORDS

Serves 2 to 3
Prep: 5 minutes
Cooking: 5 to 10 minutes
Pairs well with
Oatbread
,
Roasted Boar
, light beer, such as a lager or pilsner
These are so very delicious. The batter crisps up during the frying, but the kernels of corn maintain their fantastic fresh pop. The result is a textural tug-of-war that will have you grabbing fritter after fritter. Given the lack of corn in Medieval Europe,
there are no extant recipes for corn fritters from that time period. As such, we have created a recipe that produces corn fritters that are flavorful, aesthetically consistent with Martin’s description, and would pair well with the other foods he mentions in the passage.
2 tablespoons unsalted butter
Pinch of salt
Kernels from 2 ears cooked corn, or 2 cups frozen or drained, canned corn
¼ cup milk
1 large egg
⅓ cup yellow cornmeal
⅓ cup all-purpose flour
Pinch of ground black pepper
2 to 3 tablespoons vegetable oil
Melt the butter in a nonstick skillet over medium heat and sauté the corn kernels for about 5 minutes; sprinkle the corn with salt and set aside. In a separate bowl, whisk together the egg and milk until smooth, then stir in the cornmeal, flour, a pinch of pepper, followed by the corn.
Heat 2 tablespoons of oil in the same nonstick skillet over medium heat until hot but not smoking, then drop in 2 tablespoons of batter at a time. Fry until the fritters are golden brown on each side, around 5 minutes total, then transfer them to paper towels to drain. Cook all the batter in this way, adding more oil if necessary. Serve hot.

Oatbread

Tyrion listened with half a ear as he sampled sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, and gnawed on the ribs of a wild boar
.
—A STORM OF SWORDS

Makes 2 loaves
Prep: 5 minutes
Dough rising: 2 hours total
Baking: 30 minutes
Pairs well with any roasted fowl,
Sweetcorn Fritters
,
Iced Milk with Honey
, butter and honey
Each bite of this bread has a different combination of fruity filling, but the entire loaf is soft and delicious, with the oats providing a subtle heartiness. A bite with a bit of candied orange peel is so utterly sweet and wonderful that it will keep you coming back for more and more.
1½ cups warm water
2¼ teaspoons dry yeast (1 packet)
2 tablespoons honey
1½ cups rolled oats
2½ to 3 cups all-purpose flour (feel free to use some oat flour here, too), plus more as needed
1 tablespoon kosher salt
2 tablespoons unsalted butter, at room temperature
⅓ cup diced dates
⅓ cup diced candied orange peel
⅓ cup peeled, diced apple
Rolled oats for topping (optional)
In a large mixing bowl, combine the warm water, yeast, and honey. Allow the mixture to sit for around 5 minutes, until it becomes bubbly.
Add the oats, 1 cup of the flour, the salt, and butter to the yeasted water. Stir until completely mixed together, then add the fruits and work the mixture until they are evenly distributed throughout. Gradually add the rest of the flour until you have a cohesive mass of dough.
Flour a board or your countertop, and turn the dough out onto it. Adding flour as needed, knead the dough for around 8 minutes. If you poke it and it bounces back, you’re done.
Place the dough in a greased bowl and cover it with a clean dish towel. Put it in a warm place until it has doubled in size. Then punch it down and divide it in half. Form the dough into two round loaves. Wet the top of each loaf with a little water, then sprinkle it with rolled oats. Using a sharp knife, lightly score the top with an X shape.
Place these loaves on a baking sheet and allow them to sit, covered with a clean tea towel, for about 1 hour, or until they have doubled in size again.
Preheat the oven to 400°F.
Bake the loaves for around 30 minutes, or until they are golden brown.
Ideally, you should allow the loaves to cool for at least 10 minutes before cutting into one, but given how good this bread smells, you might have trouble leaving it alone.

Cream of Mushroom and Snail Soup

The first dish was a creamy soup of mushrooms and buttered snails, served in gilded bowls. Tyrion had scarcely touched the breakfast, and the wine had already gone to his head, so the food was welcome. He finished quickly
.
—A STORM OF SWORDS

Medieval Cream of Mushroom and Snail Soup

Oystres en grauey.—Take gode Mylke of Almaundys, an drawe it wyth Wyne an gode Fysshe broþe, an sette it on þe fyre, & let boyle; & caste þer-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid Oynonys y-mynsyd; þan take fayre Oystrys, & parboyle hem in fayre Water, & caste hem þer-to, an lete hem boyle to-gederys; & þanne serue hem forth
.

—TWO FIFTEENTH-CENTURY COOKERY-BOOKS

Serves 4
Prep: 5 minutes
Cooking: 25 minutes
BOOK: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire)
13.87Mb size Format: txt, pdf, ePub
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