Make your Game of Thrones viewing party the talk of King's Landing. Lilian Huang Woo with tips from Chelsea Monroe-Cassel co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook.
Take a LISTEN:
These mini pies are a great way to enjoy one of the staple dishes from Winterfell. I came up with the recipe for them back in February for HBO's Take the Black event in NYC. Recently, reader Rachel asked if I could post the recipe. Naturally, that meant I had to make another batch of them. What a shame... 😉
The pies are transportable, and savory with just a hint of sweetness from the raisins and honey. If you happen to have leftover honeyed chicken (I know, it's unlikely!), you can use it to make this pie. They are conveniently made in a muffin pan, either regular or jumbo-sized, and will quickly disappear. After you have thoroughly picked over the chicken for all the good meat, use what's left to make some awesome chicken stock!
Mini Honeyed Chicken Pies
-makes around 6 jumbo muffin size pies, or around 12 smaller pies
Cook's Notes: If you have already made honeyed chicken, you can skip several of the steps here. Just add the sauce to the roux, followed by the broth, and continue as below.
Ingredients for pastry dough:
- 3 cups flour
- 1 egg yolk (save the white for glazing)
- ½ cup water
- Pinch of salt
- 1/2 stick butter
- 1 egg white beaten with a bit of milk, for glazing
Ingredients for Filling:
- ~1 ½ lb. cooked and shredded chicken meat
- 2 Tbs. butter
- Pinch of salt
- 1 cup apple cider vinegar
- 2/3 cup honey
- ½ cup dried currants, or chopped golden raisins
- 1 ½ cup chicken broth
- Hefty pinch of salt
- Pepper to taste
- 2 Tbs butter
- 2 Tbs flour
Rub the stick of butter into the flour and salt, then add the egg yolk and enough cold water to bring the whole mixture together. Chill in the fridge while you prepare the filling. Combine all ingredients except the chicken and the roux in a saucepot, and cook for around 10 minutes. In a smaller separate pan, make the roux by melting the 2 Tbs. butter, then add the 2 Tbs. flour. Stir to combine, then add a ladle of the broth from the other pot. Do this a couple of times, while stirring, then add the butter/flour mixture back into the main pot. Add the chicken and cook for a few more minutes, stirring to make sure the meat absorbs the juices. Turn off the heat and allow to cool slightly.
Preheat the oven to 375F. Take the dough out of the fridge and roll out to 1/4″ thick. Cut circles large enough to fit into the muffin pan you intend to use, as well as smaller discs to serve as the tops of the pies. Press the larger discs of dough into the muffin cups. Spoon the filling into each dough-cup, then wet the top of the dough with water. Place the smaller discs on top of the filled pies, and gently fold down the outer dough so it covers the tops. Poke a couple of vent holes in the top of each mini pie, brush with glaze, and bake for 20-30 minutes, depending on size, until the tops are nice and golden.
Follow Lilian Woo on Twitter: @LilianNY
Casual Dornish Dinner
Lamb with Honey, Lemon, and Fiery Peppers
THIS. Is. Epic.
From the first bite, this dish will make you feel like a Dornish Prince, or a luckyan amazing meal. This post was one of the earliest on the blog, but after reviewing it, I realized it was more of a concept post, rather that actual, awesome recipes. That, with the benefit of one cookbook's worth of experience, plus several years of blogging, proved easy to fix. Years ago, I found an original medieval recipe for roast kid that went like this: "Take a kydde, and slytte the skyn in þe throte...And trusse his legges in the sides, and roste him..." This is one of my favorite recipes for showcasing just how unhelpful some medieval recipes could be. It's essentially saying, "kill the goat and roast it." None of our modern cook times or temperatures here!
This time around, I opted for my own marinade, swapped lamb for goat (which can be tough, and is a better candidate for stewing), and the result was delicious. Flavors of honey and lemon burst on the tongue, only to be replaced by the gradual burn of pepper. While the tender lamb is the center of the meal, the other sides are what makes it a feast. They include:
- Pide (flatbread), with Chickpea Paste and Mesquite Honey
- Marinated Feta
- Assorted Olives
- Stuffed Grape Leaves
The recipes for the Flatbread, Chickpea Paste, and Grape Leaves are in the cookbook. Look for the recipes for Marinated Feta, Strongwine, and many more in the mini Dornish eCookbook, coming soon! 😉
The pide bread, fresh baked and still warm from the oven, is addictive, especially paired with the rich feta. As though that weren't enough to utterly stuff a person, the grape leaves' complicated collection of flavors beckons from a nearby plate, and a bowl of mixed olives soon dwindles to a pile of pits. The meal is a constant cycle of sweet, spicy, and salty tastes, and just as soon as you complete one round of flavors, you find yourself reaching for more.
I wish I had a picture of the aftermath of the meal, wrought by just two eaters, but I'll admit that I was pleasantly struggling to stay awake by that point. We ate it for lunch, and didn't need a meal for the rest of the day.
Although there are many elements involved in a Dornish Dinner, a little forethought can simplify things. Make the grape leaves and the bread dough the day before, allowing the latter to rise overnight. Marinate the lamb overnight also, or start it first thing in the morning.
Verdict? Absolutely make this meal. Consider dressing in silks and eating out of doors, in hot weather, under trees heavy laden with overripe fruit. Or recline on a bed of pillows indoors, and imagine the warmth of the Dornish sun, even in the bitterest of our winters. Eat with your fingers- it brings you closer to the food.
Unbowed, Unbent, Unbroken, and very well fed...
Prep: 4 hours+ Cooking: ~10 minutes Serves: 2-4, depending on sides
Cook's Notes: Lamb can be expensive, but if you're going through the effort of making this meal, don't skimp on quality. A nice meat will mean you get a wonderfully tender dish in the end.
- juice of 1 lemon
- 2 Tbs. olive oil
- 1/2 tsp. smoked paprika
- 1/2 tsp. red pepper flakes, or more to taste
- 2 Tbs. honey, plus extra to drizzle
- 1/2-3/4 lb. lamb, cut into 1″ chunks
Combine the first five ingredients in a bowl, making sure to mix thoroughly. Add the lamb, and allow to marinate for at least 4 hours. Preheat the oven to 400F, and place the lamb on skewers, leaving just the slightest bit of space between each piece. Cook for around 8 minutes, flipping once in the middle to ensure the meat cooks evenly.
When done, remove from heat and drizzle with honey. If you like, you can then stick the skewers under the broiler very briefly to slightly caramelize the honey. Just be careful not to overcook the lamb. Place the finished skewers on a bed of pilav, and enjoy!