What would Margaery Tyrell have for lunch?

A place of chivalry, fertility and beauty – the Reach is the kingdom of House Tyrell. As one of the Great Houses of Westeros, they rule this rich and fruitful land fairly and honourably.  Well, at least they seem to. The Highgarden is a scenic castle drenched in nature’s loveliest roses, orchards, fountains, marble – all that is elegant and exquisite.

Alas, the only daughter of the Lord of Highgarden, Queen Margaery Tyrell, is very far from her picturesque hometown and flowers. Held captive in the dark dungeons of the Faith of the Seven, she is most certainly not in her natural habitat of royal attire and feasts.

If I was imprisoned with little to no food, I would definitely be fantasizing about my next meal (besides taking a long bath and murdering every single priest and nun in Westeros).

So what would Her Majesty, Queen Margaery’s perfect lunch look like?

As King Robert Baratheon (RIP) once explained to Eddard Stark (also RIP); 

In Highgarden, there are fields of golden roses that stretch away as far as the eye can see. The fruits are so ripe they explode in your mouth-melons, peaches, fireplums, you’ve never tasted such sweetness.

               – A Game of Thrones, Chapter 4, Eddard I.

So what should we expect from someone who is used to delicious and sophisticated food?

Well this is what we imagine Margaery to eat:

 

Her Majesty’s Appetiser

 

What would Margaery Tyrell have for lunch?

 

Prosciutto Wrapped Gorgonzola Stuffed Figs
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 8 figs
  2. 8 teaspoons gorgonzola cheese (about 40 grams)
  3. 8 thin prosciutto slices (about 120 g)
Instructions
  1. Cut slits in the sides of the figs, stuff each with a teaspoon of the gorgonzola and wrap with the prosciutto.
  2. Bake in a preheated 400F/200C oven until the just cheese starts to melt, about 3-5 minutes.
Adapted from Closet Cooking
Adapted from Closet Cooking
https://www.chefxchange.com/blog/

Her Majesty’s Salad

 

What would Margaery Tyrell have for lunch?

 

Herbed Strawberry Salad
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
For the rosemary olive oil
  1. 1 cup (240 mL) olive oil
  2. 8 sprigs fresh rosemary (about 4-inch/10 cm long sprigs)
For the dressing
  1. 1 tablespoon (15 mL) white wine vinegar
  2. 1 teaspoon (5 mL) chopped fresh thyme leaves
  3. ½ teaspoon (2.5 mL) Dijon mustard
  4. ½ teaspoon (2.5 mL) honey
  5. Sprinkle fresh ground black pepper
  6. 3 tablespoons (45 mL) rosemary olive oil
For the salad
  1. 1 pound (450 g) fresh strawberries, hulled and thinly sliced
  2. 1 green onion (white and light green part only), thinly sliced
  3. 1 tablespoon (15 mL) fresh snipped chives
  4. 2 teaspoons (30 mL) chopped fresh parsley
  5. Edible flowers for garnish
For the rosemary olive oil
  1. Place olive oil and rosemary in a small saucepan. Heat until warm, between 120° and 145°F (58° and 63°C). Do not allow to boil.
  2. Remove from heat and cool to room temperature. Transfer oil and rosemary to a container. Cover tightly and store at room temperature.
  3. Best made a few days in advance. Use within 30 days.
For the dressing
  1. Whisk together vinegar, thyme, mustard, honey, and pepper in a small bowl. Slowly drizzle in oil while whisking constantly.
For the salad
  1. Place strawberries in a serving bowl. Drizzle part or all of dressing over strawberries (a little goes a long way). Toss gently to coat strawberries with dressing.
  2. Top with green onion, chives, and parsley.
  3. Garnish with edible flours if using.
Adapted from Magnolia Days
Adapted from Magnolia Days
https://www.chefxchange.com/blog/

Her Majesty’s Main Course

 

 

Stewed Rabbit
Write a review
Print
Ingredients
  1. 6 tbs (90 mL) olive oil
  2. 1 rabbit, cut into pieces, keeping the legs whole
  3. salt and groundblack pepper
  4. 1 cup (240 mL) dry red wine
  5. 1 onion, finely chopped
  6. 1 carrot, chopped
  7. 2 stalks celery, chopped
  8. 2 tbs (30 mL) tomato paste
  9. 4 rosemary sprigs,
  10. 3 cups (700 mL) chicken stock
  11. 1/2 lb (230 g) Nicoise olives
Instructions
  1. In a large, deep skillet, heat 2 tbs (30 mL) of the olive oil. Season the rabbit with salt and pepper. Brown the rabbit over medium-high heat, turning it occasionally until it is crusty all over, about 10 minutes. Transfer the rabbit to a large plate
  2. Add the wine tot the skillet and continue cooking, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup and reserve, then wipe out the skillet.
  3. Add the remaining 1/4 cup olive oil to the skillet and reduce the heat to medium. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 8 minutes.
  4. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
  5. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes.
  6. Add 2 cups (475 mL) of the stock, season with salt and pepper, and bring to a boil.
  7. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 1 cup stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.
  8. Discard the rosemary bundles. Serve the rabbit in shallow bowls.
Adapted from Rachel's blog
Adapted from Rachel's blog
https://www.chefxchange.com/blog/

 Her Majesty’s Dessert

 

What would Margaery Tyrell have for lunch?

Photo credit: Stacy Spensley via Foter.com / CC BY

 

Peach Plum Rose Tarts
Serves 10
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Pastry
  1. 1 batch easy flakey pie dough, or store bought puff pastry
Fruits
  1. 2 large plums, thinly sliced
  2. 2 large peaches, thinly sliced
  3. ¼ cup (60 mL) of Apricot jam
  4. Confectioner’s sugar for dusting
Instructions
  1. Preheat the oven to 400°F (205°C).
  2. Place the fruit slices in a microwave safe bowl, and add just 2 tbsp (30 mL) of water to them, cover the bowl with plastic wrap and microwave for about 3 minutes.
  3. The slices should be soft and malleable, alternatively you may boil or sauté the fruits in a skillet with a tablespoon of butter and covering the skillet on low heat for about 3 minutes until they soften up. Let the fruits cool in the fridge or freezer.
  4. Roll out the pastry and cut it into about 10-12 strips, each 1.5 inch by 6 inch - 3.75 cm to 15 cm (the longer the strips, the more intricate the rose will look.)
  5. Once the fruits are room temperature or colder, take a strip of the pastry (refrigerate the remaining strips) and brush it with about ½ teaspoon (2.5 mL) of jam on the entire surface.
  6. Start arranging the fruit slices on the top half of the dough. The fruit slice should have the flesh half on the dough and the skin side of the fruit slice outside of the dough making each slice like the shape of a rainbow.
  7. Arrange the remaining slices overlapping and in the same manner. Do not over stack the pastry, but make sure the slices always overlap.
  8. When the entire half of the surface of the pastry strip is covered with fruit slices in length, take the bottom half of the pastry and fold it it over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.
  9. Take the short edge of the long pastry strip and start rolling it over as if you’re making a cylinder. Press the edges of the pastry together to seal it well and you’ve got a rose shape with the skin side of the fruit slices curling out. Place the rose tart in a standard size muffin pan cavity. Refrigerate the tart while you work on the rest.
  10. Bake the tarts for 15-20 minutes until the pastry is golden and the fruits are tender.
  11. Dust with confectioner’s sugar of desired. Serve.
Adapted from Two Purple Figs
Adapted from Two Purple Figs
https://www.chefxchange.com/blog/

So here you go guys! The ever so elegant Margaery Tyrell would definitely indulge in some elegant medieval deliciousness.

For some modern deliciousness, make sure to check ChefXChange’s long list of Private Chefs!