Onion Broth w/bits of Goat and Carrot

“The stewards began to bring out the first dish, an onion broth flavored with bits of goat and carrot. Not precisely royal fare, but nourishing; it tasted good enough and warmed the belly. Owen the Oaf took up his fiddle, and several of the free folk joined in with pipes and drums. The same pipes and drums they played to sound Mance Rayder’s attack upon the Wall. Jon thought they sounded sweeter now. With the broth came loaves of coarse brown bread, warm from the oven. Salt and butter sat upon the tables.” -A Dance with Dragons

Onion Broth with Goat and Carrot

Our Thoughts:

Zounds!

This is the most flavorful, delicious, unique broth we’ve ever encountered. Rich and full, heavily tinged with the salt from the pork, with the underlying flavors of the herbs and onions. We wouldn’t have expected the combined mint and sage to be pleasing, but as usual, we were wonderfully rewarded by following the original recipe. On the whole, it’s a nice, nuanced combination of flavors for relatively little effort.

Consider pairing this broth with a loaf of our Black Beer Bread, but go light on the butter; you only have a bit left, and winter is coming…

Stewed Goat Recipe

Goat Kid or Mutton, with Thick Broth. Get kid or mutton and cut it into small pieces, and put it into a pot with salt pork; then get sage, mint and onion, and cook everything together; then get good spices and saffron, distemper them with the meat’s broth and let everything boil together until the meat falls apart; then lift the meat out into a dish with the thick broth. -The Neapolitan recipe collection, Italy, 15th c.

Ingredients:

1/4 lb. salt pork
6 cups water
1 cup dark beer or ale (drink the rest while you cook! ;) )
2 small sprigs sage
2 small sprigs mint
1 onion, roughly chopped
poudre forte (equal parts black pepper, cinnamon, mace, clove, long pepper, ginger, etc)
1 cup carrots, chopped small
1-2 Tbs. bacon fat or duck fat
ground goat meat, 1 lb.

Combine the salt pork, water, ale, herbs, and onions in a large pot. Simmer for 45 minutes.

Strain the broth into a clean pot, reserving the onions if you would like to add them back in. Season with a pinch of spices, and add the chopped carrots.

In a separate skillet, brown the goat meat in the fat, then add it to the broth pot. Let everything simmer together for 15 minutes, or until the carrots are tender. Skim some of the fat off the top if you like, then serve hot.

Prep: 15 minutes Cooking: 1 hour

Serves 5-6

Breakfast with Jon Snow

“Dolorous Edd made the trek to the kitchens and soon was back with a tankard of brown ale and a covered platter. Under the lid Jon discovered three duck’s eggs fried in drippings, a strip of bacon, two sausages, a blood pudding, and half a loaf of bread still warm from the oven.” (Dance with Dragons)

Jon Snow’s Breakfast

Our Thoughts:

Duck Eggs are delightful.

This is a fairly straightforward breakfast, but one that is unmistakably Northern. Each element of the meal, from the black pudding to the dark ale is heavy, packed with the calories necessary to keep warm and alive on The Wall. The duck eggs are gooey and rich, pairing especially well with the bacon and black pudding, such that despite not being brothers of the Night’s Watch, we cleaned our plates completely.

All in all, we vote this an ideal breakfast if you have planned a day of snowshoeing, winter lumberjacking, or sword fighting in the snow for several hours on end.

Continue reading →

Hen stuffed w/carrots, chestnuts, and prunes

“I never eat prunes myself. Well, there was one time when Hobb chopped them up with chestnuts and carrots and hid them in a hen. Never trust a cook, my lord. They’ll prune you when you least expect it.” (DwD)

Black Hen, carved, w/carrot-chestnut-prune stuffing

Our Thoughts

So, as soon as we learned about black chickens, we knew we had to try one. However, we didn’t realize that ours came with a head. Or with giant dinosaur feet. This made the preparation of the meal something of an adventure, and we mean the kind where it’s sort of unpleasant. We rolled up our sleeves, though, and soldiered on. The only solution was to cut that bird up until it looked like the sort of chicken we know and love, and so it stopped staring at us.

Eating this chicken is a strange experience. Your tastebuds say “chicken!”, while your brain can’t quite get over the color. The texture of the meat is somehow reminiscent of turkey, with a richer flavor than one gets with regular chicken. There isn’t a great deal of meat on one of these birds, but what you do find is tasty. Thankfully, the stuffing is absolutely YUM. Each flavor gets its own sort of showcase in your mouth, and each provides a nice, different texture from the others.

Bottom Line? A nice recipe, but next time we’ll put the stuffing in a normal chicken.

Get the Recipe…