Tag Archives: fig

Roasted Capon w/ garlic, onions, grapes & figs

“So Locke scuttled about, embarrassment and relief mingled on his face. The meal was roasted capon stuffed with garlic and onions, with grapes and figs scalded in a hot wine sauce on the side. Father Chains poured all of his usual toasts, dedicating the last to ‘Jean Tannen, who lost one family but came to another soon enough.'”

–The Lies of Locke Lamora, by Scott Lynch

Thoughts:

Delicious. It’s a dish that would be warm and comforting to a newly orphaned boy, yet different enough to showcase the culinary skills of the Sanza brothers and to take a reader into the world of Camorr.

The sauce, for me, was part of what made this dish sound so appealing. I’d been keeping an eye out for fresh figs, and when I finally found some, I knew I had to make this recipe asap. The final dish is a fascinating combination of sweets and savories. The onions and garlic infuse the chicken from the inside out, leaving the tender meat savory with flavor.

I wasn’t sure that the flavors of the stuffing would pair well with the sauce, but it actually works quite well. On its own, the chicken tastes of the stuffing, but with the sauce, and a bit of fruit, it becomes a sweet bite, all but overpowering the more savory elements. 

Now I just need to sort out the Rock Eel smothered in a Caramel-Brandy Sauce… :)

Recipe for Capon with Grapes & Figs

Cook’s Notes: Capon, while different from chicken in flavor and texture, is not essential to the enjoyment of this recipe. Feel free to substitute a chicken!

Main Ingredients:

  • 1 capon, or chicken
  • small onions, such as cippolini, pearl, or boiler, peeled
  • 1 head of garlic, separated and peeled
  •  2 Tbs. olive oil
  • salt and pepper to taste

Sauce Ingredients:

  • 1 cup seedless grapes
  • 2 Tbs olive oil
  • 6 fresh figs, sliced in quarters
  • 1 cup red wine
  • pinch of grains of paradise, or black pepper
  • pinch of ground cloves
  • pinch of mahlep (optional, but tasty)
  • 1 Tbs. honey
  • 2 tsp. balsamic vinegar
  • 1 tsp. red wine vinegar

Preheat the oven to 400F. Stuff the bird with the small onions and the garlic, then rub down the outside of the bird with olive oil, followed by a generous sprinkling of salt and pepper, which crisps up the skin. Roast in the oven for around an hour, or until the juice runs clear. 

For the sauce, drizzle your olive oil in a medium sized frying pan, over medium-high heat. When the oil is hot, add the grapes. Cook, stirring for several minutes, until the grapes appear slightly wrinkled and cooked. Add the figs, and continue to stir for another minute more, but stopping before the  figs start to fall apart. 

To the roasted fruits, add the wine, spices, honey, and vinegar. Simmer this mixture until the sauce begins to thicken a bit, about 30 minutes or more. Serve as an accompaniment to the roast chicken/capon. 

 Like this recipe? Check out the other recipes from the Gentlemen Bastards series!

Fig Tarts, basted with Honey

Medieval Fig Tarts

Thoughts:

These are slightly addictive little morsels, and with good reason. Take a fruit as tasty and decadent as figs, dice them, spice them, put them in buttery pastry, then fry them? Yes. The unique spice forte mix gives the tarts a really unexpected bite without interfering with the innate sweetness of the figs. I used a Killer Bee honey to baste mine, which upped the flavor to a wonderful new level. 

Why it should be in the Next Book:

It’s figs! It’s fried! All it’s really missing to be the ideal GRRM dish is bacon. Which isn’t that bad an idea… Overall, though, this is a great medieval recipe, and well worth a try at home!

Medieval Fig Tart Recipe

Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde. –Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century 

Ingredients:

  • 8 oz. fresh Figs
  • pinch of Saffron
  • 1 tsp. Powder forte – a Medieval blend of strong spices. For this recipe, use 2 parts cinnamon to one part each a combination of pepper, ginger, mace, and clove, to your taste.
  • 1 Tbs. your favorite variety of honey, plus more for basting
  • Pastry dough- enough for 2 9″ shells (see this recipe)
  • Oil enough to coat the bottom of the pan

Finely dice the figs as small as possible by hand or purée with a processor; mix in the saffron, powder forte spice mixture, and the 1 Tbs. honey. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pies in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pies have drained, brush on the honey. Eat hot or cold.