A lovely Sunday night dinner was inspired by my favorite TV series, GAME OF THRONES!!! Yes, I like it that much. So much, that I followed a few recipes from the series official companion cookbook titled “A Feast of Ice & Fire” by Chelsea Monroe-Cassel and Sariann Lehrer. Check out their blog that showcases the foods from the book: The Inn at the Crossroads.
These two talented ladies share the love of George R. R. Martin’s saga A Song of Ice and Fire and have brought it to life by creating mouthwatering dishes that are sprinkled throughout the series. With tips on how to stock a medieval kitchen, an array of cuisines by Regions, and descriptions on how to feast in style, this cookbook is an extraordinary way to bring the experience of the Seven Kingdoms to life. Now, while most of us don’t stock our kitchens with dragons eggs and live doves, they offer modern day substitutions and cooking techniques to make meals fit for a king.
Here’s what my beau and I made for our Sunday Supper – Game of Thrones Style.
Appetizer: Sweetcorn Fritters (King’s Landing)
– 2 Tb. Butter
– Pinch of Salt
– Kernels from 2 Ears of Corn
– 1 Egg
– 1/4 Cup Milk
– 1/3 Cup Cornmeal
– 1/3 Cup Flour
– Black Pepper
– Olive Oil
– Melt butter in a pan over medium heat and saute the corn kernels for about 5 minutes. I added some grated zucchini to the corn as well. Sprinkle with salt and set aside.
– In a bowl, whisk together the egg and milk until smooth, then stir in the cornmeal, flour, pepper and corn.
– Heat 2 Tbs. of oil in a pan over medium heat. Drop in 2 tbs of batter at a time (I fit about three fritters in a medium-sized pan at one time – I need room to flip).
– Fry fritters until golden brown on each side, around 5 minutes total. Serve hot.
– I made a dipping sauce of apricot jam, apple cider vinegar, salt and red pepper flakes. You can also pair it with my recipe for Avocado Mayo found here.
Main Course: Aurochs Roasted with Leeks (The North)
Just a note – An Auroch is the large extinct ancestor of domestic cattle that inhabited Europe, Asia and North Africa. You learn something new everyday! On to the recipe…
– Top Round of Bison or Beef (About 2-3 lbs)
– Leeks: well washed, quartered and chopped into 3″ chunks (I used about 2 large stalks)
– Carrots: Chopped into 3″ chunks (I don’t peel my carrots…buy organic)
– 1 Head of Garlic: cut and peeled into individual cloves
– Small bunch of fresh thyme, rosemary, bay and or sage
– Olive Oil
– Salt and Pepper
– Broth or water, if needed for basting
1. Preheat oven to 400° and take the beef out of the fridge 30 minutes before it goes in the oven. Place the veggies, garlic and herbs into a roasting pan and drizzle with olive oil (I used a 13×9 glass pan and that worked out well). I added about 1/2 cup water to the pan to add moisture and make sure the veggies didn’t scorch.
2. Drizzle oil over the beef and sprinkle with salt and pepper. Place the meat directly on top of the veggies.
3. Place the roasting tray or pan in the oven and cook for around an hour. Near the end of this time, check for doneness with a meat thermometer; 145° should be about medium.
4. Check the veggies halfway through the cooking process; baste and give them a little stir.
5. When the meat is finished cooking, transfer to a cutting board and allow to rest for 15 minutes. Slice it thinly and serve it with a drizzle of the juices from the pan and the veggies.
After Dinner Drink: Iced Green Minty Drink (Across the Narrow Sea)
This drink was amazing after a heavy dinner. I prepped the mixture before I cooked dinner so that it would be chilled. You could also add milk and make this into an amazing mint-matcha latte!
– 1/2 Tb. Loose Matcha Green Tea
– 4 Cups Boiling Water
– 1/4 Cup Honey, or to taste
– 1 Cup Fresh Mint Leaves
– Small Stalks of Lemongrass for Garnish
1. Pour the loose tea into the boiling water and steep for 2 minutes. You can steep in a tea pot, but I boiled the water in a sauce pan and then added the tea and covered the pan.
2. Stir in honey to taste and the mint leaves and then steep for another 4 minutes.
3. Strain the mint leaves and chill for a couple hours or overnight. Serve it garnished with a stalk of lemongrass.