Main Courses

Current Online Recipes:

• A Dornish meal – of kid roasted with lemon and honey, and grape leaves stuffed with a mixture of raisins, onions, mushrooms, and fiery dragon peppers 
• Honeyed chicken 
• Dothraki goat roasted with sweetgrass, firepods, and honey 
• Potted Hare 
• Salladhor Saan’s shipboard dinner – Medieval Lamb meatballs, roasted “gull”
• Mereneese Lamb– with a salad of raisins and carrots soaked in wine, and hot flaky bread w/honey
• Haunch of Goat, spit-roasted
• Trout baked in Clay 
• Hen on the Wall – stuffed w/chestnuts, carrots, and prunes
• Pentoshi Duck – w/orange snap peppers and honey
• Simple Dornish Fare – flatbread, chickpea paste, purple olives, strongwine
• Tywin’s Rack of Venison 
• Spit-Roasted Rabbit, basted with honey
• Blandissory – a mixture of beef broth and boiled wine w/honey & blanched almonds & chunks of capon
• Boiled Beef and Horseradish
• Mutton Chops sauces with honey
• Cold Capon with relish of carrots, raisins, and bits of lime and orange
• Ham studded with cloves and basted with honey and dried cherries
• Crown Roast
• Goose sauces with Mulberries
• Steak and Kidney Pie
• Lord Manderly’s Pie
• Leg of Lamb

Suggestions for Future Books:

• Honeyed Chicken Handpies 
• Skewered Tenderloin with Bacon and Sage
• Game Hens with Giblet Gravy
• Sweet and Savory Sops

Exclusive Cookbook Recipes:

• Quails drowned in Butter
• Trout wrapped in Bacon, salad of greens, with pease and onions
• Auroch w/Roasted Leeks
• Rack of Lamb in Garlic-herb Crust
• Dornish Duck with lemons
• Trout cooked in a crust of crushed almonds 
• Wild Boar
• Grilled Snake – with fiery mustard sauce
• Sister’s Stew – thick with leeks, carrots, barley, and turnips white and yellow, along with clams and chunks of cod and crabmeat, swimming in a stock of heavy cream and butter