Read A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) for Free Online
Authors: Chelsea Monroe-Cassel, Sariann Lehrer
ketchup, for serving
Preheat the oven to 375°F.
Lightly brown the onion in a pan over medium heat. Place it, along with the pork, crackers, poultry seasoning, cumin, and salt and pepper, in a bowl and mix thoroughly. Pour the filling into the pie shell, spreading it out evenly. Brush the sauce over the pork mixture. Arrange a layer of sliced apples over the top of the sauce, then sprinkle the cheese over the top of the apples.
Cover with the second piece of dough. Fold the top dough under the edge of the bottom crust and pinch the edges shut. Cut decorative steam holes in the top of the pastry and bake for 45 minutes to 1 hour, or until golden brown. Serve with the option of BBQ sauce, hot sauce, or ketchup.
Pease Porridge
They ate oaten porridge in the mornings, pease porridge in the afternoons, and salt beef, salt cod, and salt mutton at night, and washed it down with ale
. —A FEAST FOR CROWS
Medieval Pease Porridge
French owt. Take and seeþ white peson and take outeperrey; & pboile erbis & hewe he grete, & cast he i a pot w the perrey pulle oynons & seeþ he hole wel i wat & do he toperrey w oile & salt; colo it with safron & messe it and cast þon powdo douce
. —THE FORME OF CURY, 14TH CENTURY
Serves 3 to 4Cooking peas: 30 to 40 minutesParboiling: 5 minutes
Pairs well with Crusty White Bread ,
Pork Pie , dry or sweet cider
This medieval porridge is characterized by a surprisingly sophisticated undercurrent of herbs and spices. The pearl onions add flashes of flavor that provide sweetness, while the light color of the yellow peas helps highlight the green of the herbs and the orange of the saffron, making for an inviting-looking dish. It makes a nice first course for a summer dinner or a vibrant side accompaniment to a hearty main course.
2 cups dried yellow split peas
6 cups water
1 sprig fresh parsley
1 sprig fresh thyme
1 sprig fresh mint
12 pearl onions, peeled and left whole
½ teaspoon plus a pinch of saffron
2 tablespoons olive oil
Pinch of salt
1 teaspoon Poudre Douce
Put the split peas in a large pot, and add the water. Turn the heat up to medium high. Add the herbs and onions to the pot. Parboil the herbs for about 3 minutes, and the onions for 5 to 10 minutes, until they are soft. Using a slotted spoon, remove the herbs and onions from the pot and set the onions aside. Press the herbs dry and chop them finely. Cook the peas for about 30 to 40 minutes longer, or until they are soft. Drain the peas.
Place the cooked peas in a small saucepan and add the onions, chopped herbs, ½ teaspoon saffron, oil, and salt. Cook over medium heat for 5 minutes, stirring constantly to prevent sticking.
Place the pease porridge in a serving dish and sprinkle a pinch of saffron and poudre douce on top for color and flavor.
Modern Pease Porridge
Serves 4Soaking peas: overnight Prep: 5 minutesCooking: 1½ to 2 hours
Pairs well with Trout Wrapped in Bacon , Crusty White Bread , meat pies
If you like peas and onions, you will love this dish. This modern version is more subdued than the medieval recipe. It is best served warm and goes well with meats, cheeses, and other light lunch foods. Pease porridge is a traditional British side dish, and is still prepared today in one of two ways. The peas can be boiled in a pudding cloth, resulting in moister and softer porridge, or baked in the oven. The baked peas will be dryer, with delicious crispy bits on the top and around the edges.
8 ounces dried split peas
1 small onion, peeled and halved
1 bunch fresh herbs, tied together—consider thyme, basil, and parsley
2 cups water
1 egg
Salt and ground black pepper to taste
Beef stock or vegetable stock (optional)
Pour peas in a bowl and cover them with at least a finger’s breadth of water. Leave them to soak overnight at room temperature.
Drain the peas and put them in a pan with the onion, herbs, and water. Bring the mixture to a boil, then simmer, covered, until the peas are tender, about 1 hour.
Preheat the oven to 375°F.
Lightly brown the onion in a pan over medium heat. Place it, along with the pork, crackers, poultry seasoning, cumin, and salt and pepper, in a bowl and mix thoroughly. Pour the filling into the pie shell, spreading it out evenly. Brush the sauce over the pork mixture. Arrange a layer of sliced apples over the top of the sauce, then sprinkle the cheese over the top of the apples.
Cover with the second piece of dough. Fold the top dough under the edge of the bottom crust and pinch the edges shut. Cut decorative steam holes in the top of the pastry and bake for 45 minutes to 1 hour, or until golden brown. Serve with the option of BBQ sauce, hot sauce, or ketchup.
Pease Porridge
They ate oaten porridge in the mornings, pease porridge in the afternoons, and salt beef, salt cod, and salt mutton at night, and washed it down with ale
. —A FEAST FOR CROWS
Medieval Pease Porridge
French owt. Take and seeþ white peson and take outeperrey; & pboile erbis & hewe he grete, & cast he i a pot w the perrey pulle oynons & seeþ he hole wel i wat & do he toperrey w oile & salt; colo it with safron & messe it and cast þon powdo douce
. —THE FORME OF CURY, 14TH CENTURY
Serves 3 to 4Cooking peas: 30 to 40 minutesParboiling: 5 minutes
Pairs well with Crusty White Bread ,
Pork Pie , dry or sweet cider
This medieval porridge is characterized by a surprisingly sophisticated undercurrent of herbs and spices. The pearl onions add flashes of flavor that provide sweetness, while the light color of the yellow peas helps highlight the green of the herbs and the orange of the saffron, making for an inviting-looking dish. It makes a nice first course for a summer dinner or a vibrant side accompaniment to a hearty main course.
2 cups dried yellow split peas
6 cups water
1 sprig fresh parsley
1 sprig fresh thyme
1 sprig fresh mint
12 pearl onions, peeled and left whole
½ teaspoon plus a pinch of saffron
2 tablespoons olive oil
Pinch of salt
1 teaspoon Poudre Douce
Put the split peas in a large pot, and add the water. Turn the heat up to medium high. Add the herbs and onions to the pot. Parboil the herbs for about 3 minutes, and the onions for 5 to 10 minutes, until they are soft. Using a slotted spoon, remove the herbs and onions from the pot and set the onions aside. Press the herbs dry and chop them finely. Cook the peas for about 30 to 40 minutes longer, or until they are soft. Drain the peas.
Place the cooked peas in a small saucepan and add the onions, chopped herbs, ½ teaspoon saffron, oil, and salt. Cook over medium heat for 5 minutes, stirring constantly to prevent sticking.
Place the pease porridge in a serving dish and sprinkle a pinch of saffron and poudre douce on top for color and flavor.
Modern Pease Porridge
Serves 4Soaking peas: overnight Prep: 5 minutesCooking: 1½ to 2 hours
Pairs well with Trout Wrapped in Bacon , Crusty White Bread , meat pies
If you like peas and onions, you will love this dish. This modern version is more subdued than the medieval recipe. It is best served warm and goes well with meats, cheeses, and other light lunch foods. Pease porridge is a traditional British side dish, and is still prepared today in one of two ways. The peas can be boiled in a pudding cloth, resulting in moister and softer porridge, or baked in the oven. The baked peas will be dryer, with delicious crispy bits on the top and around the edges.
8 ounces dried split peas
1 small onion, peeled and halved
1 bunch fresh herbs, tied together—consider thyme, basil, and parsley
2 cups water
1 egg
Salt and ground black pepper to taste
Beef stock or vegetable stock (optional)
Pour peas in a bowl and cover them with at least a finger’s breadth of water. Leave them to soak overnight at room temperature.
Drain the peas and put them in a pan with the onion, herbs, and water. Bring the mixture to a boil, then simmer, covered, until the peas are tender, about 1 hour.
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