The meat had to be barely cooked, and still soaked with blood. His favorite food, the only food he would eat, was red meat. It was said that he never once had cried. Any Stark that may still be alive, that is.Born to lord Uriel Bolton IV, young Roose Bolton was a quiet, calm, and intimidating child. This one-two punch combination of sweet and savory is a filling, hearty meal fit for you or any Stark. We garnished with rosemary because it looked nice and we had some left over. Cook for 5 minutes and reduce until it has a thicker, more gravy-like consistency. Add the stock and the rest of the onions and bring to a simmer. Sprinkle flour into the pan and form a gravy. Add the cider to the pan in three distinct splashes. In a deep frying pan, add the honey, herbs, and quartered onions.make sure the onions get covered with the honey-butter mixture, cook for 8 minutes, browning the onions. Quarter seven of them and put the rest aside. The fruit will melt as the pie bakes and form a sweet, salty, savory mix of flavors that is absolutely fantastic.ġ sprig of freshly chopped savory herb, such as rosemary or thymeĬlean and peel the onions. We used the remaining chewy bacon that wasn’t quite crispy to form the lattice so it would crips in the oven. But the book has a great photo of a pie with a bacon lattice lid, so we decided to go with this because it was so much more epic. Line a 9-inch pie pan with a pastry dough and fill it with the meat mixture.
Mix in the flour and cook until the juices form a gravy. Add enough broth to wet the mixture until its runny. To the bacon pan, add the beef, spices, vinegar, and fruits. Cook the bacon in a saucepan until the fat runs from it, then drain off the fat. The recipe I used from this book is more of the medieval sort, which I think more appropriate, given the setting of the show and books. The book offers two recipes, a modern version and a medieval version. To pre-bake a shell, line a pan with thin-rolled e a fork to poke holes all over the bottom of the pastry shells. Add the egg yolks and saffron water until the mixture is sticky. Rub the butter into the flour with your fingers until there are only crumb-sized pieces. And it’s delicious.ĭissolve the saffron in the water. If it sounds weird that the North of Westeros uses Saffron in its baking doughs, there is a very interesting explanation, based in both the lore of the Game of Thrones universe as well as Medieval History, thoroughly researched and presented to the reader.
There is a special recipe, and the first ingredient should be an indicator of the uniqueness of flavors I’m talking about. It’ll taste better than you think it will.īut you’ll need to start with the medieval pastry dough.
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