Season 4 - Dorne

Chickpea Paste (hummus)

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Directions

Dates stuffed with nuts and drizzled in honey

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Dornish Creamcakes

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Figs, olives, feta, stuffed dates, etc.

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Flatbread

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Fruit

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Lemon honey lamb chops

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Lemonsweet

Description

basically lemonade sweetened with honey

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Directions

Peppers stuffed with cheese and onions

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Directions

Snake with fiery mustard red wine sauce

Description

The snake was a bit more effort to eat than it was worth but I really loved the sauce that went with it. I think I’ll use it for some pork chops or chicken sometime soon. I’ll post the recipe for the sauce here:

Ingredients

• 4 tbs stone-ground mustard
• 2 small thai chiles, minced
• 1/2 green pepper, minced
• 2/3 cup red wine
• 2 tbs olive oil
• 2 tsp lemon juice
• 2 tbs honey

Directions

1. In a small saucepan, combine the sauce ingredients. Simmer on low until it has reduced by at least a third (about 15 minutes)

Spiced lemon duck with root vegetables roasted in duck fat

Description

Ingredients

• 1 duck
• 2 lemons
• 3 tbs olive oil, plus more for covering duck
• 1/2 tsp salt for sauce plus more for duck
• 2 tbs honey
• 1 tsp ground chili powder
• black pepper
• assorted root vegetables, I used 1 potato 2 carrots and 1 leek

Directions

1. Preheat oven to 375 F. Juice the lemons and stick the empty halves into the duck.
2. Pour 1/2 cup of the lemon juice into a small saucepan over medium heat. Add the oil, salt, honey, and spices to the pan. Simmer the sauce until it has just begun to reduce, about 5 minutes.
3. Place the duck in a roasting pan. Rub the duck with olive oil then sprinkle liberally with salt. Using a basting brush, apply the glaze to both sides of the duck.
4. Add chopped vegetables to the pan and sprinkle with salt.
5. Roast the duck for ~2 hours, until cooked to 165 F. Continue basting the duck with the glaze every 30 min or so.

Stuffed Grape Leaves

Description

Ingredients

• 1 pint jar brined grape leaves, drained, soaked in boiling water for 30 min, then rinsed
• 1 medium onion, minced
• 1/2 tbs olive oil
• 4 tsp finely minced jalapeno or other hot pepper
• black pepper
• sea salt
• 20 crimini mushroom, minced
• 1/2 lb ground lamb
• 2 handfuls chopped raisins
• 1.5 cups cooked rice
• 1/2 cup chicken stock
• juice of 1 lemon

Directions

1. In a skillet over medium heat, saute the onion in oil until it begins to carmelize. Add the hot peppers, mushrooms, and salt and pepper. Cook for a few minutes until the mushrooms are soft.
2. Remove pan from heat and stir in the raw ground lamb, raisins, and rice, mixing everything together.
3. Place about 1.5 Tbs of the mixture onto each grape leaf (laid flat with the vein side up). Fold in the end and sides and roll up the packet.
4. Line a large pot with unstuffed grape leaves then arrange as many filled rolls as will fit in a snug layer, seam sides down. Place more unstuffed leaves down on top of these rolls before starting a second layer.
5. When all the rolls are in the pot, pour in the stock, then drizzle the lemon juice over the grape leaves. Set a dish on top of the rolls to keep them pressed down while cooking.
6. Cover the pot with a lid and simmer slowly over medium-low heat for 45 minutes – 1 hour until the meat is cooked. You may need to add more liquid during cooking. Serve at room temperature.