The Kawaii Bunny

A Place for Cute Adorable Food & Things

Game of Thrones Medieval Feast

IMG_8241At last! Game of Thrones (GoT) season 5 started on Sunday night! Without giving anything away it was a great start to the season; although I was really hoping to get a glimpse of where Arya’s story was at since the end of last season. Until the end of the season; most of my posts will be the medieval recipes we try out in preparation to watch the new episodes!

At my house we have started a tradition for our favourite television series by cooking up some of the deliciously narrated foods in the books by following the recipes compiled in the “A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook” by Chelsea Monroe-Cassel and Sariann Lehrer. You can buy the book online at they have both hardcover and kindle editions. Our main course consisted of Flea Bottoms Bowls of Brown accompanied by Dorne Flatbread, and Arya’s Snitched Tarts. 

IMG_8239The cookbook gives you options such as using different available flavours, as well as more modern alternatives to he recipes. Trying to remain authentic to the times, I used hand stone ground flour that I picked up on my travels for the flatbread. I had to 1/2 and 1/4 some of the recipes as most of them are for large quantities, and as much as I enjoy eating my medieval feast just before tuning into GoT… I don’t want to eat it all week! The texture the flour provided I feel captured that rustic medieval feel which really brought the whole meal together. The broth in for the bowls of brown I chose to flavour with molasses, worcestershire sauce, and garlic which almost gave it a very deep rich taste similar to French Onion Soup. Finally, we had no figs around so my tarts contained only currents and apples for fruits. I substituted them with apples because I had them, and I felt the flavours mimicked that of figs. As for the sweet dough recipe I splurged on the budget and did add saffron to my dough which was amazing; because that’s what $20 dough should taste like!

Flea Bottom’s Bowls of Brown (Adapted)

1 Tsp Poundre Forte (It’s in the cookbook; but its an equal mix of ginger, cloves, mace (I used nutmeg), cinnamon, black pepper, and grains of paradise which I didn’t have)
4 Chicken Thighs
1 Rack of Pork Ribs
1lb Beef Sirloin Cubed
2 Medium Yellow Onions
3 Heirloom Carrots
1 Elephant Clove of Garlic
1/2 Cup Barley
1 Peeled and roughly cut apple
1 Bottle of Beer (It called for a dark beer, I only had light)
Beef Broth
Salt, Molasses, and Worcestershire Sauce to Taste

Heat cast iron stew pot and brown chicken thighs and ribs; add in beef and sprinkle with Poundre Forte. Add in chopped onions, garlic, carrots and barley; pour in beer and top off with beef broth just until stew meats are covered. Season broth with salt, molasses, and worcestershire to your taste. Let cook for 4-6 hours on low heat; meat should be tender and fall of the bone.

Dorne Flatbread (Makes 1 Medium Pan Loaf)

3/4 Cup Warm Water
2 1/4 Tsp Dry Yeast
1 1/2 – 2 Cups whole wheat flour
1/2 Tsp Salt
1/2 Tsp Sugar
2 Tbsp olive oil
1 egg
Black sesame seeds

Mix 1/4 cup warm water, sugar until dissolved; add yeast allow to activate for 10 minutes; once done mix in 1/2 cup flour to create a sponge, let rise 30 minutes. Combine remaining dry ingredients in a bowl making a well pour in oil, water and sponge and mix until well combined. Let rest in a greased bowl for 1 hour; press into flat oval in lightly greased oven safe pan; brush with beaten egg and top with sesame seeds. Bake in oven for 20 minutes at 375 degrees.

Arya’s Snitched Tarts

1 Cup 1 Tbsp All Purpose Flour
1/2 Cup Sugar
Pinch of Salt
1/2 Tsp Saffron
1/8 Cup Cold Water

Mix dry ingredients together; add saffron to water and slowly add until dough is well combined; roll on floured surface and cut into 2-3 inch diameter rounds; fry in hot oil until golden brown and let dry on paper towel.

1/4 Bottle of Sweet Shiraz Wine (Yes I drank the rest)
1/4 Cup Honey
Splash of Red Wine Vinegar
1/2 Tsp Poundre Forte (Check Bowls of Brown)
1/2 Cup Dried Currents
1 Apple peeled, and chopping/minced
Candied Pecans

IMG_8228Bring wine and honey to boil, skim foam from surface and reduce to medium low heat. Add red wine vinegar, poundre forte, and fruits; cook until liquid is reduced to wear it covered the back of spoon lightly. Remove from heat and let cool completely before spooning onto fried sweet dough rounds; top with chopped candied pecans (I ate like 10 of these while watching the first episode).

Tip: This meal wasn’t much work; it was all about the execution… I chose a stew so I could spend more time making the tarts!

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