Posted in: Recipes
A Game of Scones: 3 Recipes Inspired by the Hit ShowWith the hit fantasy drama Game of Thrones firmly back on our screens, at Tower HQ we’ve been taking a little food inspiration from those folks over in Westeros to bring you some recipes that are good enough to grace the tables of Kings Landing. From Sansa Starks favourite lemon cakes to spiced lamb skewers that we think the Mother of Dragons would love, we’ve got you covered to give you plenty of ideas for your next viewing party!
Sansa's Lemon CakesFirst up, we have some tangy lemon cakes – a citrusy sweet treat that we hear are a big hit with a certain Miss Sansa Stark. Perfect for giving yourself a sugary pick me up after one of those particularly tense episodes, you can whip them up in under an hour for soft, lemon soaked sponges fresh from the kitchens of the capital. Ingredients
- 2 egg yolks
- The whites of 2 eggs
- 115g caster sugar
- Pinch of salt
- 3 tbsp self-raising flour
- 80ml buttermilk
- 2-3 lemons
- Small amount butter
- Preheat oven to 160°c and prepare 6 ramekins by greasing with butter and sprinkling the insides with sugar.
- Crack the eggs and separate the yolks from the whites. Place the egg whites into a stand mixer like the Tower 1200w Die Cast Stand Mixer and whisk until they form stiff peaks.
- Place the egg yolks into a separate bowl, add the buttermilk and whisk to combine.
- Add the lemon juice to the egg and buttermilk mixture. Zest the lemons and add to the same bowl.
- Gradually add the flour, salt, and sugar while continuing to whisk with a hand mixer like the Tower 300W Stainless Steel Hand Mixer.
- Gently fold the egg whites into the mixture, being careful not to remove any air. You need to aim for a pourable consistency.
- Pour the cake mixture into the prepared ramekins and into a large pan. Fill the pan with water to reach halfway up the ramekins, cover with foil and place in the oven for about 25 minutes.
- The cakes should be soft and springy. Remove the foil and return to the oven for a further 15 minutes, increasing the oven to 170°c.
- Remove from the oven and leave to cool in the ramekins. After around 15 minutes of cooling, use a small knife to cut around the edges, turn upside down and gently pat to remove.
- Serve the cakes warm.
Dornish Lamb SkewersNext we have some deliciously tender lamb skewers that wouldn’t be out of place in the sunny climes of Dorne, perfect if you’re planning a meaty feast with friends with a charred exterior that could very well be the work of a dragon! Ingredients
- 450g lamb (cut into 1 inch chunks)
- 2 tbsp olive oil
- 2 tbsp runny honey
- 1 lemon (juiced)
- 1/2 tsp smoked paprika
- 1/2 tsp red chilli flakes
- In a bowl, combine the olive oil, lemon juice, paprika, chilli flakes and honey.
- Add the lamb chunks to the bowl and stir until evenly coated. Cover the bowl in cling film and allow to marinate for 4 - 8hours in the fridge.
- Place the lamb chunks onto skewers and cook on high on the Tower 2-in-1 Ceramic Health Grill.
- Grill the lamb for 4 minutes, then flip and grill the other side.
- Remove the skewers from the grill and drizzle with honey.
- Serve in wholegrain flatbreads with a crunchy salad.
Chicken Hot PiesThe perfect snack for those long days wandering the forests of the North, these portable Chicken Hot Pies are easy to make and the perfect finger food for an evening spent catching up on the latest series!
- 1 sheet puff pastry
- 200g chicken (cooked and chopped)
- 100g frozen green peas
- 170ml condensed cream of mushroom soup
- 1 large egg
- Preheat the oven to 200°c. In a bowl, combine the soup, chopped chicken and peas in a bowl.
- On a floured surface, roll out the dough to about ½ of its original thickness and cut the pastry into four equal squares.
- Spoon some of the chicken mixture onto each of the squares
- Fold the dough over the mixture and press down on the edges with the back of a fork. Use a knife to make a few slashes in the top.
- Brush lightly with beaten egg and place onto a baking tray lined with baking parchment and bake for 30 minutes or until golden brown.
- Allow to cool for 10 minutes then tuck in!