Winter is here. Thank gosh. It’s been more than 600 days since the last new Game of Thrones episode aired and that’s too long. To celebrate the eighth and final season of the series, Broadsheet collaborated with Mjølner – Sydney and Melbourne’s Viking-themed restaurant and bar – to create some very delicious GoT-inspired recipes. Use them individually – or all together for a giant Thrones-style feast.
“Oysters, clams and cockles”: Who doesn’t remember Arya Stark and her Princess Leia-style buns as a shellfish sales gal in season five of Game of Thrones? She’s living in Braavos training as a Faceless Man and her first assignment entails this rendition of a sweet young trader on the docks.
Any self-respecting Game of Thrones starter – or snack plate – must include oysters and clams, and salt pork. (Remember when the Hound knocked that travelling merchant out cold in season three so he could steal his cart loaded with salt pork – destined for the Frey-Tully Red Wedding – to drive Arya to the Twins and enter under the guise of deliveryman?) Given that it’s 2019, we replaced salt pork with the cured stuff.
Enjoy as you and your pals watch Jon and co crush that abhorrent blue death king and his band of scurvy wights.
Recipe: “Oysters, Clams and No Cockles” and Salt Pork
Baked Clams in Umami Butter
Cooking time: 10 minutes
Preparation time: 25 minutes
500g clams, rinsed
200g unsalted butter, softened
2 sheets of sushi nori, torn into 5–6 pieces
1 tsp light soy sauce
Zest of half a lemon
1 tsp white miso paste
1 tsp olive oil
Samphire to garnish
Preheat oven to 180°C.
To make the butter, combine all ingredients in a food processor and blitz until smooth. Spoon the mixture into a bowl and set in the fridge for 15 minutes.
Spread clams in a single layer in a heavy-based baking dish. Spoon 10–15 tsps of the butter mixture over the clams and bake in oven for 10 minutes or until the clams have opened.
Scatter with samphire and serve hot in the baking dish.
Oyster With Stout Vinaigrette
Preparation time: 10 minutes
1 dozen oysters
4 tbsp stout or dark ale
1 tsp sherry vinegar
1 small shallot, finely diced
Salt, pepper and brown sugar to season
Shuck the oysters just before serving.
Mix all vinaigrette ingredients together, using the brown sugar to balance the sharpness of the vinegar and the bitterness of the stout. Dress each oyster with half a tsp of the dressing.
Serve with lemon.
Rye and Linseed Cracker Bread
Cooking time: 10–12 minutes
Preparation time: 20 minutes
2 cups rye flour
½ cup oats
2 tbsp linseeds
75ml olive oil
pinch of salt
Preheat oven to 180°C. Line two baking trays with baking paper.
Combine all ingredients (except the water) in a mixer or processer fitted with a dough hook. Run on a low speed until dough comes together, adding cold water as needed. Slowly increase speed and run for a further 4–5 minutes.
Divide dough into 4 evenly sized pieces and roll out to half-centimetre thickness between 2 sheets of baking paper. Place on baking trays (you may have to cook in batches), sprinkle with good quality sea salt and bake for 10 minutes or until crisp and slightly browned.
While hot, remove from baking trays to cooling racks and allow to come to room temperature. Break off into large pieces and serve with a selection of cured meats.