OMG OMG OMG.
GAME OF THRONES COOKBOOK!!
As soon as I found out that such a thing, indeed, was possible I had it on pre-order. AND. IT’S. HERE!!!
And yeah, the whole thing is pretty Geek-a-Licious. I spent a soild hour and a half just perusing the intro and reading all the regional descriptions and double checking everything on my handy dandy map of Westeros. Do not judge me…I have a thing, OK?!
THEN I started getting into the recipes themselves. I love how almost every recipe comes in two parts–a medieval version and a modern version. There’s some wacky stuff (pidgeon pie…that calls for pidgeons) but also some recipes I’d be proud to serve to a crown (honey roasted chicken with currants…holy crap I almost ate the photo).
So last night was originally a leftovers night–with said leftovers being the remnants of a baked salmon fillet–but I was dying…DYING!…to try something out. Needless to say there isn’t much that’s Paleo but thankfully medieval recipes are pretty un-complicated and all I had to do was get creative with some substitutions.
I honed in on the Fish Tarts because, well, I had fish in the house that needed to be eaten. Plus anything in tart or pie form is delicious. Which is reason number 5734875345785 that I love this book, because those Song of Ice and Fire folks ate a lot of stuff in pie or tart form. I had to find a Paleo-friendly pastry dough, which I did over at The Nutty Kitchen (only change I made was not adding shredded coconut and nixing the honey)…side note-BEST Paleo pie crust I’ve ever had. Seriously…OMG. Plus I got to use my brand new tart pan! Thanks Mike & Missy!!
The original recipe also calls for dates and figs to be added to the tarts, but I nixed those thanks to the 21DSD. I’d also note that tart pans come in all shapes and sizes, so monitor the cooking time a bit depending on the difference. The pan I used has four, 4-inch tarts. What I ended up with was a pretty simple recipe but damn if it wasn’t delicious. Kinda like fancy-schmancy-grown-up comfort food!
Crust (adapted from the Nutty Kitchen):
1/4 c Butter, softened
2 T Coconut Oil, softened
1 c Coconut flour
3 Eggs, beaten
1/4 t Salt
1 T Cold Water
1 lb Salmon, cooked and flaked
1/2 Onion, diced fine
2 T Fresh chives, chopped
1/2 t Paprika
Salt and Pepper to taste
For the crust…
Whisk the dry ingredients together. To this, add the butter and oil and with either a fork or food processor, mix until you have a coarse meal. Add the eggs and water and knead until you have a smooth ball of dough (it will be a little more crumbly than wheat-based pie crusts). Press into tart molds. Bake at 350 degrees for 10-15 minutes, or until a light golden brown.
For the filling and assembly…
Combine the salmon, egg, and seasonings. When the crusts are done baking, remove from the oven. Spoon the filling evenly among the tart shells.
Return to the oven and bake at 350 degrees for 20 minutes. Garnish with fresh chopped parsley.