Living and working in the cold north leaves a man with a big appetite. And when you’re the head of a prison camp full of dangerous enemy soldiers – all of whom want to remove your head – when, a guy’s gotta keep up his strength. So, Wilder Coomb tends to fill up on hearty, put-meat-on-your-bones food. And cuisine in the mountainous region of Iormere has been influenced by the Hôsh, which means lots of goat, seed bread, root vegetables.
Appetizer – Forfar Bridies (recipe by DI_ANE on allrecipes.com)
12 ounces ground lamb
1 onion, chopped
2 tablespoons beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 recipe pastry for double-crust pie
1 egg white, lightly beaten
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
3. On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
4. Bake in preheated oven for 30 to 35 minutes, or until golden brown.
Main Dish – Goat Stew (recipe by Olivia Tuggle on allrecipes.com)
1 pound bone-in goat meat, cut into large chunks
1/4 cup vinegar
1/4 cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
1/2 cup green peas
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper
1. Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
2. Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
3. Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving with favorite bread or biscuits.
Dessert – Bread Pudding with Whiskey Sauce (recipe by CHERRY195 on allrecipes.com)
2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 1/2 cups milk
1/4 cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
1/2 cup white sugar
1/2 cup butter1/2 cup heavy cream
1/4 cup whiskey
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch pan.
2. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
3. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
4. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
*Maybe take note of the some of the reviewer suggestions. Especially those regarding the addition of cinnamon and raisins.
Settle down to this meal with your favorite beer or ale and enjoy!