food
The Hunger Games — Gamemaker's Pig and Katniss Lamb Stew
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!
food
The Hunger Games — Gamemaker's Pig and Katniss Lamb Stew
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!
Supplies
- A generous pinch of saffron
- Lamb shoulder (300g)
- 2 knobs of butter
- 1 onion
- 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
- 1 orange
- 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
Steps
- 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.
Supplies
- A pig's head
- 2 glasses of white wine
- 2 large shallots
- 4 cloves of garlic
- 1 Bramley apple
- A few sprigs of thyme
- 4 carrots
- 4 parsnips
- A bunch of grapes
- A couple of star fruits
- A couple of pears
- 3-4 apricots
- 1 red delicious apple
Steps
- 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 pig's head on top of the apple and onions.
- Pour over the wine followed by enough water to cover the lower half of the pig's 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.