2012's The Hunger Games gives us lots of fodder for food. Volunteer as tribute and check out Katniss Lamb Stew (it's Capitol-approved), and stick around for a recreation of the famous Gamemaker's pig scene!
Katniss Lamb Stew
A generous pinch of saffron
Lamb shoulder (300g)
2 knobs of butter
2 cloves of garlic
1 teaspoon of ground ginger
2 teaspoons of cinnamon
2 tablespoons of ground almonds
1 tablespoon of plain flour (30g)
1 tablespoon of tomato purée
Chicken stock (500 milliliters)
A squeeze of honey
A handful of dried plums
A handful of sultanas
2 plum tomatoes, diced
A handful of almonds, toasted
A handful of fresh mint, torn up
A mug of easy cook and wild rice, boiled and drained
Preheat the oven to 160°C.
Steep the saffron in a little hot water
Cut the lamb into bite-sized chunks.
Peel and slice the onion and garlic.
Heat half the butter in an ovenproof dish until frothy.
Add the lamb and brown well on all sides, then season before removing from the dish.
Throw the onion and garlic in with the remaining butter.
Fry gently until the onions are soft.
Add the lamb back into the pan along with the ginger, cinnamon, ground almonds and flour.
Coat the meat, onion and garlic then stir in the tomato purée and the saffron.
Chuck in the dried plums, sultanas and the tomatoes then squeeze the orange juice and honey into the pan.
Pour in the chicken stock, season and cover the dish.
Cook the lamb in the oven for 2 hours.
Stir half of the almonds and mint through the stew, scattering the rest on top.
Serve the stew over wild rice.
The Game Maker's Roast Pig
A pigs head
2 glasses of white wine
2 large shallots
4 cloves of garlic
1 bramley apple
A few sprigs of thyme
A bunch of grapes
A couple of starfruits
A couple of pears
1 red delicious apple
Preheat the oven to 160°C.
Peel and half the shallots and garlic.
Arrange in a large, deep roasting tray.
Cut the bramley apple into 8 slices and chuck it into the roasting tray along with the thyme.
Sit the pigs head on top of the apple and onions.
Pour over the wine followed by enough water to cover the lower half of the pigs head.
Cover the ears with foil and put it in the oven to start cooking for 2 hours.
Peel and quarter the carrots and parsnips.
Add the carrots and parsnips to another pan and remove the foil from the ear.
Cook everything for a final 1 hour.
Rest the pig for 15 minutes, very loosely covered with foil. Meanwhile decorate a large platter with grapes, slices starfruit, pears and apricots.
Place the head on top of the fruit and arrange the vegetables around the platter.
Force the whole apple in the mouth of the pig.
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