The minions have seized control of lair this week! While your Kitchen Overlord is in the Pacific Northwest, taking notes on how to build a truly irresistible life sized gingerbread cottage, minion Sarah Wright slaved away to create you an entire Dornish meal just in time for the return of Game of Thrones.
By Sarah Wright
Main Course: Lemon Pork and Spiced Rice Stuffed Peppers
Lemon Pork Marinade:
1/2 cup lemon juice
1/2 cup oil
2 cloves minced garlic
1 tsp oregano
1 tsp salt
1 tsp pepper
1/4 tsp Serrano pepper minced (optional)
1 package pork, cubed
In the colors of house Martell of course most of this meal can be made the day before and warmed (or cooked) when you’re ready for it.
1. Put the pork cubes and all the ingredients into a ziplock bag or large tupperware and shake well.
2. Let the pork marinade in the refrigerator for at least two hours. Over night is better
3. Skewer the pork.
4. Barbecue, roast over a fire or, if neither of these options is available, bake at 350 for about 20 minutes or until the pork cubes are cooked through
5. Serve Hot
Rice Stuffed Peppers
3 peppers (red orange and yellow preferably)
1 1/2 cups cooked rice
1/2 an onion
1/2 a tomato
2 cloves garlic
2 tbsp lemon juice
2 tbsp olive oil
1 tsp oregano
1 tsp lemon zest
salt and pepper
1/2 tsp chilli flakes
1/2 a Serrano pepper
1/4 cup fresh chopped parsley
1. cut the top 1/3 off the peppers. Set the bottoms aside. Trim the top of the pepper off the core and dice it.
2 Dice the onion, garlic, tomato and Serrano.
3. Put the olive oil in frying pan and and lightly saute the diced vegetables until they’re a little soft.
4. Add the salt, pepper, chilli flakes, oregano, and lemon zest and juice.
5. Stir in the cooked rice. Continue stirring till the rice is hot.
6. Scoop the rice mixture and stick in the oven (or on the top rack of the barbecue) to stay warm until the pork is fully cooked)
