Read The Unofficial Recipes of The Hunger Games for Free Online

PASTE
    Â½ CUP FRESH PARSLEY
    Â¼ CUP FRESH BASIL
    1 BAY LEAF
    1 CUP DRY WHITE WINE
    6 RED POTATOES, PEELED AND CUT INTO EIGHTHS
    2 CUPS OF FISH STOCK OR VEGETABLE STOCK
    1 POUND SALT COD FILLETS, SOAKED IN COLD WATER FOR 24 HOURS (CHANGE THE WATER SEVERAL TIMES DURING SOAKING)
    2 TEASPOONS SALT
    1 TEASPOON FRESHLY GROUND BLACK PEPPER
    In a large, heavy stockpot, heat the olive oil over medium heat.
    Add the onions, fennel bulb and garlic and cook for 4 minutes, just until the onion is translucent and soft.
    Add the tomatoes, fennel greens, tomato paste, fresh parsley, fresh basil, and bay leaf and stir well.
    Add the wine and stir again to mix evenly.
    Add in the potatoes and fish stock and bring to a boil, then reduce heat to medium and simmer for 10 minutes.
    Meanwhile, cut cod into chunks of about 2 inches. After the potatoes have been cooking for 10 minutes, add the fish to the pot, turn heat to low and cook another 30 minutes.
    Taste for salt and pepper and ladle into bowls.
    Garnish with fresh parsley if you like.

BELOVED LAMB STEW WITH DRIED PLUMS
    SERVES 8
    Lamb stew may not sound like a breakfast dish, but Katniss loved it when it was served the morning before her televised interview. Later on in the trilogy, she was thrilled to find a canned version. Perhaps it was a traditional dish in Panem.
    This stew is a wonderful dish for cooler weather. All you need is some good bread and you’ll have true comfort food, Capitol style.
    Â½ CUP ALL-PURPOSE FLOUR
    2 TEASPOONS SALT
    1 TEASPOON GROUND BLACK PEPPER
    2 TABLESPOONS OLIVE OIL
    5 POUNDS LAMB STEW MEAT, CUT INTO 2-INCH PIECES
    1 LARGE ONION, CHOPPED
    4 CLOVES GARLIC, CHOPPED
    Â½ CUP RED WINE
    5 CUPS BEEF STOCK
    4 TEASPOONS BROWN SUGAR
    1 TEASPOON MILD CURRY POWDER
    3 CUPS CARROTS, CHOPPED
    3 CUPS DRIED PLUMS OR PRUNES
    1 CUP THINLY SLICED CELERY
    2 TABLESPOONS FRESH THYME
    3 TEASPOONS FRESH ROSEMARY
    1 TEASPOON FRESH PARSLEY
    2 BAY LEAVES
    6 CUPS COOKED WILD RICE
    In a large re-sealable plastic bag, combine the flour, salt and pepper. Add the stew meat and shake well to lightly coat the meat.
    In a large, heavy pot (ceramic coated would be best), heat the oil over medium-high heat and brown the lamb in batches until well-seared on all sides, removing the meat to a plate as it’s done. Don’t worry about the brown residue sticking to the bottom of the pot.
    Remove any excess oil from pot, reserving about ¼ cup in the pot.
    Add the onion and garlic, and sauté on high medium-high heat until the onion turns a golden brown. Be careful not to burn the garlic.
    Deglaze the pot with the wine and scrape the bottoms and sides to loosen all of the browned bits for rich flavor.
    Simmer and reduce slowly for 5 minutes.
    Add the stock, lamb, brown sugar and curry powder.
    Bring to a boil, reduce heat, cover the pot and simmer slowly for 90 minutes.
    Add the vegetables, plums and herbs to the pot, taste for salt and pepper and simmer for another 30 minutes, or until the meat is fork tender.
    Spoon over hot wild rice and garnish with fresh parsley.

HAYMITCH’S PORK CHOPS AND SMASHED POTATOES
    SERVES 4
    On the night that Katniss disclosed her impulsive attack on a suckling pig, Haymitch was feasting on a pig of his own.
    These delicious and moist pork chops are flavored with the orange juice Katniss found so remarkable. Since Haymitch would typically spend a good part of his day smashed, he’d probably like his potatoes that way, too.
    1 TABLESPOON OLIVE OIL
    1 MEDIUM SWEET ONION, SLICED THINLY
    1 CLOVE GARLIC, CHOPPED
    4 (½-INCH THICK) BONE-IN PORK LOIN CHOPS
    1½ TEASPOON SALT, DIVIDED
    Â½ TEASPOON FRESHLY GROUND BLACK PEPPER
    3 TABLESPOONS ORANGE JUICE CONCENTRATE
    1 TEASPOON FRESH ROSEMARY
    6 MEDIUM RED POTATOES, PEEL ON AND CUT INTO QUARTERS
    Â¼ CUP MILK
    4 TABLESPOONS BUTTER
    Â½ TEASPOON FRESH ROSEMARY, CHOPPED
    BLACK PEPPER TO TASTE
    In a large, heavy skillet on medium-high heat, heat the olive oil and sauté the onion and garlic