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Rabbit soup with herb oatcakes recipe

Rabbit soup with herb oatcakes recipe


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  • Recipes
  • Dish type
  • Soup

A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.

3 people made this

IngredientsServes: 4

  • 2 tbsp extra virgin olive oil
  • 1 onion, coarsely chopped
  • 2 celery sticks, chopped
  • 1 large leek, sliced
  • 2 carrots, thickly sliced
  • 400 g (14 oz) lean boneless rabbit, diced
  • 1.2 litres (2 pints) chicken stock, preferably home-made
  • 2 tsp red wine vinegar
  • 1 tbsp redcurrant jelly
  • 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon
  • 115 g (4 oz) mixed long-grain and wild rice
  • 115 g (4 oz) green beans, cut into short lengths, or frozen cut green beans
  • salt and pepper
  • Tarragon oatcakes
  • 225 g (8 oz) medium oatmeal
  • 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 30 g (1 oz) butter, melted

MethodPrep:40min ›Cook:1hr15min ›Ready in:1hr55min

  1. Heat the oil in a large heavy-based saucepan. Add the onion, celery, leek and carrots, and cook gently for 5 minutes or until the onion and leek begin to soften. Stir in the rabbit and continue to cook, stirring occasionally, for 2–3 minutes.
  2. Pour in the stock and vinegar, then stir in the redcurrant jelly and tarragon with salt and pepper to taste. Bring to the boil. Reduce the heat, cover and simmer for 30 minutes.
  3. Meanwhile, make the oatcakes. Preheat the oven to 160ºC (325ºF, gas mark 3). Place the oatmeal in a bowl and stir in the tarragon, salt and baking powder. Add 4 tbsp boiling water to the melted butter, then stir into the oatmeal to make a fairly stiff paste.
  4. Sprinkle a baking tray with flour. Gently roll the oatmeal dough into a ball and place it on the baking tray. Press or roll it out into a round measuring about 23 cm (9 in) in diameter. The dough is very crumbly at this stage, so press any cracks together with your fingertips. (The oatcakes firm up during baking.) Press the edge of the dough round to neaten it and cut into 8 wedges with a sharp knife. Bake for 30 minutes or until lightly browned. Carefully transfer the cooked oatcakes to a wire rack to cool.
  5. Stir the rice into the soup and continue simmering, covered, for a further 15 minutes or until the rice is tender. Add the green beans and bring back to simmering point, then cook, uncovered, for a final 5 minutes or until the beans are tender.
  6. Taste the soup and adjust the seasoning, if necessary. Ladle into warm bowls and serve at once, with the warm oatcakes.

Some more ideas

To make a hearty rabbit casserole, replace the diced rabbit with 4 rabbit joints. Cook in a flameproof casserole, browning the joints with the vegetables in step 1. Omit the vinegar and replace half the stock with red wine. Omit the rice. Cover and cook gently on the hob or in the oven at 160°C (325°F, gas mark 3) for 1½ hours or until the rabbit is tender. Add the green beans for the last 10 minutes of cooking. Serve with baked potatoes or mixed long-grain and wild rice. * For a vegetarian variation, omit the rabbit and use vegetable stock. Use 2 leeks and add 1 crushed garlic clove with the vegetables in step 1. In step 5, add 225 g (8 oz) frozen broad beans with the rice, and 225 g (8 oz) shredded Savoy cabbage with the green beans.

Plus points

Rabbit is a very low-fat meat and it has plenty of flavour. * Oats and oatmeal are a good source of soluble fibre. This can help to reduce high blood cholesterol levels and slow the absorption of sugar in the body, keeping blood sugar levels stable.

Each serving provides

A, B1, B12, folate, niacin, copper, iron, zinc * B2

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The Ideal Crackers for Dipping, Eating with Cheese, Secret Snacking, and More

We love crackers. Love ɾm. While we understand that the average person ____ does not feel as strongly as we do about these snacky delights, we are coming up on prime cracker season (holiday parties, you know). With countless cheese plates and hors d'oeuvres spreads to tackle, you're gonna need a lot of crackers.

That's where we come in. To find your ideal cracker, you first have to identify what you're using it for: pairing with cheese, dipping, general entertaining, late-night secret snacking, beer sponge… With these cracker-adjacent activities in mind, we polled Bon Appétit staffers as well as our Twitter followers, ultimately tasting 21 different crackers per their suggestions. We paired the crackers with plain hummus, a Brie-style cheese, and a sharp cheddar, and also sampled them alone.

We nixed a few duds (Too salty! Too bland! Possibly rancid!) to come up with this comprehensive list of the ideal crackers for each snacking activity. Here are our picks.


Burns Night recipes

Take your tastebuds on a Highland fling with classic Burns Night dishes including haggis, neeps and tatties and cranachan, plus other Scottish-inspired dishes.

Clootie dumpling

This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve

Baked haggis

Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven

Cranachan

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Neeps & tatties soup

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Haggis potato cakes

Swap traditional neeps and tatties on Burns Night (25 January) for these crispy haggis cakes. Make them with just five ingredients for supper or brunch

Vegan haggis

Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties

Scottish stovies

Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread

Cullen skink

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper


Medieval Recipes: A Passion

Thankfully, recipes from that era have prevailed and we still enjoy them today. The beef stew in the photograph is a good example. If you love meat and red wine, try my medieval stew recipe. It has a touch of spice and one mouthful conjurs up medieval England for me!

As a dessert, you might like to try my recipe for medieval gingerbread. A mixture of spices with honey makes you realize why our ancestors called it ‘ginger’ bread!

Generation after generation have passed recipes down over the centuries. So, for that reason alone, we owe them a great debt of gratitude. You might ask why we should be grateful. The answer is simple – because our ancestors have given us an insight into their lives.

I developed this website because of a passion for food, cooking and medieval history. My maternal grandfather understood the benefits of medieval herbs. In 1930’s England, he often helped his family and neighbours with herbal remedies.

It was a time when many people could not afford medical bills. He was a popular member of the local community – and would have loved my medieval beef stew recipe!

The history of herbalism is an exciting subject but the cookery of medieval England as a whole is what interests me most. It forms the core foundation of my research and the content of this site.

The majority of dishes date from 1300 to 1485 (the advent of the Tudor dynasty in England).

Medieval Bread

In addition to actual recipes, the general subject of medieval bread was a must for me.

I have always loved bread, especially home baked bread. So I learned about the different cereals which people used for baking medieval bread and how they baked it.

Then I came across the wonderful, unusual names of medieval breads. Cheat, tourte, wastel, cocket and clapbread amongst others!

Another surprising fact that came from my bread research relates to plates. The plates used by medieval nobles were not like the ones we use today. They were made out of brown bread! For more information visit my medieval bread page.

Medieval Gardens

Another of my favourite areas of research was what makes a medieval garden.

After all, the successful cultivation of vegetables, herbs and other plants was a key factor in the food and cooking of 13th century Europe. A good medieval recipe must have ingredients to match.

Many nobles had their own garden for the growing of vegetables, herbs, fruit and flowers. Usually split into quadrants, the garden would be a maze of colour in the spring and summer.

After a good growing season, there was plenty of fresh ingredients for cooking a wide variety of recipes from stews to desserts and salads. Many of the herbs and flowers also had a medicinal use. Therefore, the medieval garden brought more than just a culinary benefit.


Giuggiulena – Sicilian sesame nougat

Antonella shares her sesame nougat recipe, known as Giuggiulena’ in the Sicilian dialect. These make the perfect sweet treats for Epiphany stockings, but can be enjoyed year-round.

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In Italy there is a proverb that says ‘L'Epifania tutte le feste se le porta via’ that means the Epiphany takes away the festive days.

That's true, in Italy after the Epiphany's day the New Year really starts, children come back school after the long Christmas break, people return to work and daily life starts again.

For Christians, Epiphany's Day is the arrival of the Three Kings to Bethlem, but in Italy, the night between the 5th and the 6th of January, kids wait for the Befana's arrival.

This popular tradition is very ancient, dating back to pagan rites, and there are many legends regarding this old lady.

This is my favourite one: the Befana was approached by the Three Kings asking for the directions to arrive to Bethlem. The Three Kings invited her to join them during the trip, but she declined because too busy.

Later the Befana changed her mind, but was not able to find them. From this moment the Befana visits all the houses with kids searching for Jesus, she fills the kid's socks with candies, chocolate, nuts . and a little piece of coal for the bad ones.

The Befana is depicted as an old lady, really not so pretty but always smiling, dressed in rags and a broom used to fly in the night.

Today it's possible to find pre-prepared stockings, but I prefer to prepare them myself for my daughters. I fill them with candy, cookies, nuts, mandarins, small toys . and a little bit of coal of course. I wrap every single piece using old magazine paper and it's really a pleasure see my little girls unwrap their little goodies in the early morning, still in pyjamas.

Nougat is perfect to fill a festive stocking, so I'm sharing my recipe for ‘Giuggiulena’ as this is the name of the sesame in the Sicilian dialect.

I use a lot of orange zest because for me orange's scent is Christmas in Sicily.

When you add the orange zest, you can add also lemon zest or a little pinch of cinnamon.

I prefer wrap every single piece in parchment paper because the nougat tend to stick each other.


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Rabbit soup with herb oatcakes recipe - Recipes

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  • ⅓ cup of muddled flower tops and leaves. Dried can be used.
  • ¼ cup of seeds (these can still be found on last year’s plants)
  • 1/2 cup of chopped root (half to be used in the tincture, half in the decoction)
  • Approx. 1/2 cup of high proof alcohol
  • ¼ cup of honey
  • 2 cups of water
  • Tincture: Take a small jar, place the leaves, seeds and two tablespoons of your chopped roots inside, then pour over enough alcohol to completely submerge the plant material. Cover and let sit for six weeks in dark place. Give the jar a good shake every week or so.
  • After the tincture is ready, you can strain off plant material.
  • For the root decoction: Boil 2 cups of water, add the remaining roots and let simmer for 30 minutes (or has boiled down to approximately 1/2 cup of liquid). Let cool and strain.
  • Mix the tincture with the root liquid, then add honey, stir well, and rebottle.
  • The result can be taken straight up with water or mixed into tea before bed. A tablespoon (or two) should do it!
  • Sweet Dreams!

Note: You can also purchase tincture at most places where herbal products are sold. Here are few links to help you work with Artemesia in dreams, as well as other ways you can engage in the magic of Mugwort. (Please be aware if you are pregnant or trying to conceive that Artemesia can stimulate uterine contractions and has been used as an abortifacient).


By The Hairy Bikers From Saturday Kitchen Ingredients For the Greek-style chicken and aubergine bake 2 aubergines, cut into rounds 1 red pepper, thickly sliced 1 red onion, cut into wedges 8 new potatoes, scrubbed and halved 3 tbsp olive oil 2 &hellip

Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 6 Hairy Bikers recipes From Hairy Bikers' Best of British Ingredients For the ponzu dressing 100ml/3½fl oz mirin (rice wine) 75ml/2½fl &hellip


Belle Annee on Brandy Milk Punch

New Orleans is full of rituals. There is early morning at Cafe Du Monde when the French Quarter businesses and residents are hosing off their sidewalks, washing down the sins from the night before and steadying themselves for a new batch of visitors. All Saints Day at the cemetery where you cut down, clean up and tidy around the ancient stone monuments to loved ones since passed. Thanksgiving at "The Track" when you wear a silly hat or posh fascinator purchased at Fleur de Paris, long drunken Friday lunches at Galatoire's, only ordering fish on Fridays and always having your red beans and rice on Mondays. And always, always, WWOZ on the radio.

Photo by Gabrielle Geiselman // www.gabriellegeiselman.com.

Then there are drinks. Drinks are a bit of a rite of passage. Hurricanes and Hand Grenades are the beverage of choice in college when you can miraculously survive the onslaught of cheep booze and bright artificial colors. Spicy Bloody Marys call Sunday home as you say goodbye to the weekend and prepare for the business ahead. Pimm's are very best in the heat of summer when the fruits that adorn them are at their ripest and juiciest. Sazaracs become the aperitif of choice once you establish an appreciation for whiskey and then, one day, you are turned onto the best daytime cocktail ever. Ever. The Brandy Milk Punch.

Like so many things in New Orleans the origins of Brandy Milk Punch were likely beyond the shores of America but it was the restaurateurs of the city that gave the drink a rebirth as the preemenint Brunch cocktail. Today's version is a combination of brandy (sometimes bourbon), milk, simple syrup and vanilla. It goes down smoothly and is appreciated by spirited young men, elegant elderly women and just about everyone in between.

The very best way to make Brandy Milk Punch is by the jar. My friend Julie does that and it has become her hostess gift when invited to dinner parties. You have never seen someone invited to as many dinner parties as Julie. If you are going to make it by the batch, like Julie, my favorite bottle is this one because it looks really nice and pours easily. You just need a funnel to fill it. You can also make it in Mason jars - easier to mix but not as neat to pour. Life is a trade off, ya know?

This is a fantastic cocktail for this time of year, when it's a little cold, a little wet, a little rainy and you just want to start your Sunday brunch a little later and enjoy it a little more.

Brandy Milk Punch By The Glass:

1 ounce simple syrup (if you are anywhere near New Orleans try to find Locally Preserved cane simple syrup - it is a little richer in flavor than regular simple syrup)

Put all ingredients into a cocktail shaker and add a cup of ice. Shake it until your arms hurt, then strain into a champagne coupe or strain over a fresh whiskey glass of ice. Top with fresh grated nutmeg.

Brandy Milk Punch By the 24-oz Bottle:

2 1/2 ounces whipping cream

Add ingredients into the bottle through a funnel. Give it a good shake and then put it in the freezer for one to two hours. Take it out, give it another shake and then show up at the dinner party of your choosing. Invited or not. It won't matter.


Contents

The appearance of food and beverages are listed by book with their respective page number.

A Game of Thrones

  • Summerwine is red, with a sweet and fruity flavor (12, 41)
  • Roasted meats (41)
  • Fresh bread (41)
  • Honeyed chicken (43)
  • Roasted onions, dripped in gravy (44)
  • Trenchers (44)
  • Spiced wine (46)
  • Beer (74)
  • Honeyed duck (82)
  • Sausage (84)
  • Pastries (84)
  • Honeyed wine (84)
  • Blackberry preserves (113)
  • Mint tea (113)
  • Soft-boiled eggs (113)
  • Bacon (113)
  • Lemon cakes (119)
  • Crab (171)
  • Pomegranate (172)
  • Sweet pumpkin soup (181)
  • Ribs roasted in a crust of garlic and herbs (181)
  • Suckling pig (208)
  • Pigeon pie (208)
  • Turnips soaked in butter (208)
  • Dates (211)
  • Iced milk sweetened with honey (211)
  • Pork pie (223)
  • Blueberry tarts (225)
  • Blood melons (234)
  • Silver goblets (235)
  • Sweetgrass (250)
  • Strawberries (250)
  • Salads of sweetgrass, spinach, and plums (251)
  • Sweetbreads (251)
  • Trout baked in clay (251)
  • Snails in honey and garlic (251)
  • Thick soup of barley and venison (251)
  • Baked apples fragrant with cinnamon (251)
  • Lemon cakes frosted in sugar (251)
  • Pepper (257)
  • Dark, strong beer (259)
  • Black bread (261)
  • Boiled goose eggs (261)
  • Oranges (261)
  • Lamprey pie (299)
  • Mead (327)
  • Boiled beans (343)
  • Dish of peas and onions (343)
  • Pitchers of cream (362)
  • Sweet orange-scented wine (362)
  • Sour red wine (371)
  • Rack-of-lamb baked in garlic and herbs, garnished with mint (372)
  • Mashed yellow turnips in butter (372)
  • Salads of spinach, chickpeas, and turnip greens (372)
  • Iced blueberries and sweet cream (372)
  • Strawberry pies (396)
  • Blood oranges (397)
  • Porridge (397)
  • Boar with an apple in its mouth, skin seared crisp (422)
  • Applecakes (430)
  • Blood sausage (431)
  • Sweet Dornish summerwines (492)
  • Dry red wine from the Arbor (492)
  • Garlic sausage (566)
  • Apricot tarts (599)
  • Cherries (602)
  • Buttermilk (623)
  • Sweet biscuits (623)
  • Beef-and-bacon pies (647)
  • Boiled eggs (652)
  • Ham steak (652)

A Clash of Kings

  • Salt fish (9)
  • Fish stew (17)
  • Boar cooked with apples and mushrooms (45)
  • Honeycomb (58)
  • Oxtail soup (90)
  • Summer greens tossed with pecans (90)
  • Red fennel (90)
  • Crumbled cheese (91)
  • Crab pie (91)
  • Spiced squash (91)
  • Quails drowned in butter (91)
  • Wheels of cheese (102)
  • Sweetcorn eaten on the cob (103)
  • Minced lamb with pepper (115)
  • Oatmeal (123)
  • Peppercrab stew (124)
  • Salt cod (124)
  • Capon (183)
  • Brown oatbread (183)
  • Stewed plums (192)
  • Stuffed goose sauced with mulberries (195)
  • Cream stews (195)
  • Potted hare (199)
  • Acorn paste that tastes awful, but can be eaten at need (214)
  • Wine sweetened with honey and fragrant with cinnamon and cloves (238)
  • Auroch joints roasted with leeks (238)
  • Venison pies chunky with carrots, bacon, and mushrooms (238)
  • Mutton chops sauced in honey and cloves (238)
  • Peppered boar (238)
  • Skewers of pigeon and capon (238)
  • Beef-and-barley stew (238)
  • Cold fruit soup (238)
  • Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (238)
  • Oat biscuits (238)
  • Beets (238)
  • Berry tarts (238)
  • Pears poached in strongwine (238, 255)
  • Wheels of white cheese (238)
  • Chilled autumn ale (238)
  • Goose-in-berries (239)
  • Nettle tea (246)
  • Tiny, savory fish rolled in salt and cooked crisp (255)
  • Capons stuffed with onions and mushrooms (255)
  • Venison stewed with beef and barley (255)
  • Pastries, cream swans, spun-sugar unicorns, spiced honey biscuits, and apple crisps served as desert (255)
  • Leg of lamb, sauced with mint and honey and cloves (270)
  • Onion pie (289)
  • Pigeon pie (325, 576)
  • Dead cats - the extremely poor will eat whatever is necessary to survival (330)
  • Barley stews with bits of carrot and turnip (334)
  • Cinnamon, nutmeg, honey, raisins, nuts, and dried berries are used in hot spiced wine. Some southrons use lemons as well, but some consider this heresy (374)
  • Some men put lemon in their morning beer (374)
  • Ripe blue cheese (404)
  • Oatcakes (405)
  • The Arbor is said to make the finest wines in the world (423)
  • Soups made of roots (458)
  • Roasted rabbit basted with honey (501)
  • An example of a breakfast: porridge, honey, milk, boiled eggs, and crisp fried fish (555)
  • Creamy chestnut soup (565)
  • Greens dressed with apples and pine nuts (565)
  • Honeyed ham (565)
  • Buttered carrots (565)
  • White beans and bacon (565)
  • Roast swan stuffed with mushrooms and oysters (565)
  • Trout wrapped in bacon (572)
  • Salad of turnip greens, red fennel, and sweetgrass (572)
  • A golden vintage of wine from the Arbor, rich and fruity (617)
  • Mutton roasted with leeks and carrots (620)
  • Sweet plum wine (621)
  • Barley bread (655)
  • Peaches in honey (669)
  • Pale amber wine (686)

A Storm of Swords

  • Hardbread (121)
  • Oatcakes (121)
  • Cider (123)
  • Smoked salt fish (125)
  • Molasses (136)
  • A wedding feast of seventy-seven courses (139)
  • A great wedding pie with a hundred live doves baked within to fly out when the crust is broken (139)
  • Squab (145)
  • Duck with lemons, which may be a Dornish recipe (148)
  • Fowl are hung outdoors for a few days before cooking (149)
  • Lemons, olives, and pomegranates come chiefly from Dorne (149)
  • Rabbit roasted on a spit (149)
  • Rabbit stewed with ale and onions (149)
  • Honeyed wine (182)
  • Dried apples (190)
  • Boar's ribs (233)
  • Stewed onions (233)
  • Mutton and mushrooms (252)
  • Pease pudding (252)
  • Baked apples with yellow cheese (252)
  • Eels (274)
  • Cakes with pinenuts baked in them (277)
  • Blackberry cakes (277)
  • Broth with chunks of whitefish, carrots, and onion (286)
  • Meat and mash (286)
  • Fish stew (286)
  • Lamprey pie (286)
  • Arbor gold (323)
  • Pork crackling (324)
  • Six coppers for a melon, a silver stag for a bushel of corn, and a gold dragon for a side of beef or six skinny piglets are all shockingly high prices (354)
  • Thick cream of wheat with honey and butter (372)
  • Dried berries (377)
  • Beef-and-bacon pie (404)
  • Hippocras (421)
  • Prunes (422)
  • Dornish tastes in food and wine are markedly different from those of the Seven Kingdoms, preferring hot spicy meals and strong wine without much sweetness (434)
  • Mashed turnips (449)
  • A bowl of venison stewed with onions (530)
  • Sweet cakes (533)
  • Casks of salt pork (568)
  • Casks of pickled pigs' feet (568)
  • Leek soup (574)
  • Salad of green beans, onions, and beets (574)
  • River pike poached in almond milk (574)
  • Jellied calves' brains (575)
  • A leche of string beef (575)
  • Barrels of salt mutton (612)
  • Iced wine (614)
  • Buns with raisins, bits of dried apple, and pine nuts within (614, 615)
  • Mutton cooked in a thick broth of ale and onions (616)
  • Honeycakes baked with blackberries and nuts (661)
  • Gammon steaks (661)
  • Fingerfish crisped in breadcrumbs (661)
  • Autumn pears (661)
  • A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (661)
  • A creamy soup of mushrooms and buttered snails (674)
  • A pastry coffyn filled with pork, pine nuts, and eggs (675)
  • Sweetcorn fritters (676)
  • Oatbread baked with bits of date, apple, and orange (676)
  • Trout cooked in a crust of crushed almonds (676)
  • Roast herons (676)
  • Cheese-and-onion pies (676)
  • Crabs boiled in fiery eastern spices (676)
  • Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions (676)
  • Fish tarts (676)
  • Honey-ginger partridge (676)
  • Peacocks served in their plumage, roasted whole and stuffed with dates (676)
  • Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (677)
  • Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (677)
  • Roundels of elk stuffed with ripe blue cheese (678)
  • A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (678)
  • Hot, spiced pigeon pie covered with a lemon cream (682)
  • Cups of onion broth (718)
  • Dornish plums so dark as to be almost black (743)
  • Gulls' eggs and seaweed soup are eaten by poorer people in coastal areas (765)

A Feast for Crows

  • Suckling pig in plum sauce, stuffed with chestnuts and white truffles (7)
  • A Dornish meal of purple olives, with flatbread, cheese, and chickpea paste (36)
  • Heavy strongwine, apparently favored in Dorne (36)
  • Gull’s eggs diced with bits of ham and fiery peppers (37)
  • Water mixed with lemon squeezings (47)
  • A wayfarer's meal of roast squirrel, acorn paste, and pickles (62)
  • A cup of goat's milk (68)
  • Bean-and-bacon soup (71)
  • Hot crab stew (136)
  • Mustard from Oldtown in a stone jar (161)
  • A breakfast of two boiled eggs, a loaf of bread, and a pot of honey (172)
  • Dornish food is very spicy. One delicacy is grilled snake meat, served with a fiery snake sauce featuring mustard seeds, dragon peppers, and even a drop of snake venom (186)
  • Salted ham (200)
  • The crew of a Night's Watch galley might eat oat porridge in the morning, pease porridge in the afternoon, and salt beef, salt cod, and salt mutton washed down with ale in the evening (219)
  • Unsweetened lemonwater (300)
  • A Dornish meal of dates, cheese, and olives, with lemonsweet to drink (303)
  • Sweetwine, which the orphans of the Greenblood drink (309)
  • Various kinds of sweets: cakes and pies, jams and jellies, and honey on the comb (333)
  • Sharp white cheese and a smelly blue cheese (333)
  • Nutmeg is a costly spice (338)
  • A meal of buttered beets, hot-baked bread, herb-crusted pike, and ribs of wild boar washed down with hippocras (360)
  • Oranges are rare and costly for the smallfolk (372)
  • Roast ox, stuffed ducks, and buckets of fresh crabs (438)
  • River pike baked in a crust of herbs and crushed nuts (452)
  • Sweet cider (465)
  • Thick stews of mussels, crabs, and three kinds of fish (467)
  • Spiced rum from the Summer Isles, rare in Westeros (520)
  • Boiled beef with horseradish (530)
  • A breakfast of fried eggs, fried bread, bacon, and blood oranges (543)
  • Ham studded with cloves and basted with honey and dried cherries (578)
  • Baked apples with sharp white cheese (578)
  • 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 (589)
  • Favorite foods of a Dornish noblewoman might include figs, olives, or peppers stuffed with cheese (591)
  • A Dornish breakfast of spiced eggs (591)
  • Berries and cream (606)
  • A meal of mushroom soup, venison, and cakes (608)
  • A hot meal of stewed goat and onions (622)
  • Frogs caught at the Weeping Dock in the Citadel, by a cook's boy (677)

A Dance with Dragons


Watch the video: Gordon Ramsay Shows How To Cook Rabbit. The F Word With Foxy Games (July 2022).


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