Main Dishes

Main Dishes

Dwarf Spiced Beef

Spiced Beef Ingredients:

• 4-5 pound chuck, shoulder or round roast

• dry red wine

• apple juice or cider

• one or two sliced white onions

• ½  a bay leaf

• 1 teaspoon each of cinnamon and allspice

• ½  teaspoon cloves

• 1 ½  teaspoon salt

• 1 teaspoon pepper

Directions:

1. In a big bowl put your beef cover with other ingredients. 

2. Cover and let marinate in the fridge 12 hrs. or more. Drain and reserve marinade. 

3. Preheat oven to 275 degrees.

4. Put meat in a roasting pan, heat half the marinade to boiling and pour it over along with about a cup of boiling water. 

5. Cover and simmer in the oven for about 3 hours.  

6. If you like, you can add carrot chunks, sliced turnip and potato an hour before its done.

Recipe Tip:

1. You can thicken the sauce like gravy, or have it au jus. 

2. Serve with roasted veggies, or noodles, or rice. Good hot or cold.

Isengard Salted Pork

Salted Pork Ingredients:

• 10 ½ ounces sea salt

• ⅓ cup firmly packed brown sugar

• 8 juniper berries, crushed

• 2 teaspoons black peppercorns, crushed

• 2 fresh bay leaves, torn

• ½ teaspoons quatre épices
  2 ½ pounds boneless pork belly, with skin

Directions:

1. In a small bowl, mix the salt, sugar, juniper berries, peppercorns, bay leaves, and quatre épices. Rub all surfaces of the pork belly with the mixture. Sprinkle a thin layer of the salt mixture in a glass dish, and place the pork belly on top skin side up. Sprinkle the pork with a little more of the salt mixture, setting aside any that remains. Cover the pork with plastic wrap and refrigerate for 2 days.

2. Remove the pork from the refrigerator and pour off and discard any liquid in the dish. Turn the pork over and rub with the remaining salt mixture. Cover and refrigerate for another 2 days.

3. Rinse all the salt mixture off the pork and dry well with paper towels. Wrap the pork in cheesecloth and store in the refrigerator for up to two weeks.

Recipe Tip:

1. You can slice the belly thinly and fry the slices like bacon, or use it for flavoring, as you would side bacon, for a salty pork taste without the flavor of smoke. Taste a slice of salt pork before using it to determine just how salty it is. If you want to reduce the salt, soak it in water for a few hours, changing the water regularly, or blanch it in boiling water for a few minutes.

Good Rohirrim Roast

Roast Ingredients:

• Red wine (to marinate beef) 

• 2 pounds beef sirloin roast

• 2 medium onions

• 2 cups beef broth

• 2 cups red wine

• 1 teaspoon pepper

• ½ teaspoon cloves

• ½ teaspoon ginger

• ½ teaspoon salt

Directions:

1. Marinate meat in wine overnight.

2. Add Broth, spices and 2 cups wine into a pot with meat.

3. Boil until cooked (about 1 hour)

4. Place beef in a roasting pan in oven at 325°F for about 15-20 minutes (or until excess juices have drained from meat, and meat is slightly browned).

Recipe Tip:

1. The result of this recipe is a wonderfully flavored roast, though it is slightly on the peppery side. If you are not especially fond of pepper, reduce the amount from 1 teaspoon to ½  teaspoon.

Shire Fried Trout

Trout Ingredients:

• 2 to 4 whole trout, cleaned (about 1 pound each) 

• 1 cup flour

• salt and pepper to taste

• lemon, peppers and green onions, as garnish

• olive oil (enough to cover ¼ inch of pan or ¾ inch of wok)

Directions:

1. Mix together salt, pepper and flour in a large bowl. Set aside.

2. Heat oil over medium heat in a wok or frying pan large enough to accommodate the fish. oil should reach approximately 325 degrees.

3. Lightly dredge as many fish as will fit in your pan with flour. Shake off any excess. Carefully place fish in pan and cook for 1-1/2 to 2 minutes. Turn carefully and cook an additional 1-1/2 minutes. Remove and place on towel to drain

4. Allow to rest 5 minutes and serve with lemon wedges, slices sweet peppers and green onions.

Recipe Tip:

1. You can add some Cajun seasoning if you want the fish to have a bit of a kick.

Moria Roast Chicken

Roast Chicken Ingredients:

• 1 5-6 pound roasting chicken 

• kosher salt

• freshly ground black pepper

• 1 large bunch fresh thyme (plus 20 sprigs)

• 1 lemon (halved)

• 1 head garlic (cut in half crosswise)

• 2 tablespoons (¼ stick) butter (melted)

• 1 large yellow onion (thickly sliced)

• 4 carrots (cut 2 inch chunks)

• 1 bulb of fennel (tops removed, cut into wedges)

• olive oil

Directions:

1. Preheat oven to 425F

2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Meduseld Meatloaf

Meatloaf Ingredients:

• 2 pounds ground chuck

• 1 pound ground pork

• 2 cloves garlic (crushed)

• 1 small onion (chopped)

• ½ green bell pepper (chopped)

• ½ red bell pepper (chopped)

• 6 green onions (sliced)

• ¾ cup bread crumbs

• 1 tablespoon worcestershire sauce

• ½ cup ketchup

• 1 cup milk

• 2 large eggs

• 1 tablespoon butter

• fresh parsley for garnish

Directions:

1. Heat oven to 400 F.

2. In a heavy skillet over medium heat, add butter, garlic, onion, green onions, green pepper, red pepper. Cook 8 minutes.

3. In large bowl, mix together eggs, milk, Worcestershire sauce, and ketchup.

4. Add meats, cooked onions and peppers, and bread crumbs. Mix well by hand.

5. Pat into pan, shaping into loaf. Top with additional ketchup.

6. Bake 65 minutes.

7. Remove from oven. Carefully drain off and discard grease that will have accumulated.

8. Place loaf on a nice serving plate, garnished with sprigs of fresh parsley.

Recipe Tip:

1. Good served with mashed taters and green beans.

Gondor Warrior’s Meatloaf

Meatloaf Ingredients:

• 2 packs crackers (Ritz works well)

• 3 large eggs

• 1 onion (chopped)

• 1 pound hamburger

• 1 tube sausage

• seasonings to taste (salt, pepper, herbs like parsley and oregano)

• ketchup

Directions:

1. Preheat oven to 350F

2. Smash crackers into crumbs and place in mixing bowl. (A good way to do this is to place crackers in a paper bag and crush with a rolling pin.)

3. Add eggs, onion, meats and seasonings to cracker crumbs.

4. Cover hands with cook's gloves and mix meatloaf ingredients together.

5. Place loaf in a medium-size cooking pan or iron skillet. Shape loaf so that it touches the sides of the pan/skillet.

6. Bake 45 minutes; remove from oven. (Loaf may shrink during cooking.)

7. Spread ketchup evenly over meatloaf.

8. Return loaf to oven and bake 55 minutes longer.

9. Let loaf cool at least 15 minutes before serving.

South Ranger Tuna Rolls

Tuna Rolls Ingredients:

• 6 ½ ounces tuna

• ½ cup grated cheddar cheese

• 1 tablespoon minced onions

• 2 tablespoon chili sauce

• 2 tablespoon relish

• 2 tablespoon mayonnaise

• 1 tablespoon lemon juice

• 2 large French rolls

Directions:

1. Combine all ingredients, except rolls, in mixing bowl. Stir until blended.

2. Slice about 1 inch off the ends of French rolls. Scoop out center of rolls and discard (or feed to the birds).

3. Spoon tuna mixture into rolls. Wrap rolls in foil. Bake for 30 minutes in 350 degree oven.

4. Serve hot or cold.

Gondor Wild Turkey Breast 

Turkey Breast Ingredients:

• 1 pair turkey breast

• ½ cup flour

• 2 teaspoons salt 

• 2 teaspoons pepper

• ¼ cup shortening

• ½ cup milk

Directions:

1. Halve turkey breasts and slice across grain 1/3 inch. 

2. Pound to flatten with wooden mallet or rolling pin. Salt and pepper. 

3. Roll in flour. Brown in hot shortening on both sides. Remove to platter and keep warm.

4. Stir in 3 tablespoons flour. Brown. Add milk. Thicken. 

5. Taste for seasoning and adjust. Pour gravy over meat or into a gravy boat and serve.

Rohan Pork Chops

Pork Chops Ingredients:

• 2-4 loin pork chops (about 1- 1 1/4th pounds, total)

• 2 tablespoons olive oil (other cooking oil will work)

• 3 tablespoons Dijon-style mustard

• 2 tablespoons Italian or Caesar salad dressing 

• 1 small onion (sliced thin)

Directions:

1. Slice the onion and set aside. In a small mixing bowl, combine the mustard and the dressing, mix well and set aside.

2. Heat the oil in a sauté pan over medium heat, moving the pan to coat the bottom with the oil. You can tell the oil is ready when it spits back when you flick a few drops of water into it (careful or you could get burned! Use a splatter-guard or just put in a tiny piece of onion and wait until it sizzles.)

3. When the oil is hot, cook the onions until they are soft but not translucent.

4. Remove the onions from the pan and set aside.

5. Turn the heat up to high and carefully place the pork chops into the pan. Brown them on all sides. If you're not using a non-stick pan, they'll stick, but will release themselves when they're ready (a nice way to tell).

6. When the chops are brown, turn the heat down to medium-low and cover the meat with the onions and mustard-mixture. Cover and simmer for about 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 155 degrees F (clear juices are not a good indicator of safe cooking temp, and cutting the meat lets all the tasty juices out).

7. When the thermometer reads 155, remove from the heat and let stand, covered, for 5 minutes. This is called "resting", and it makes a Huge difference. When heat from the stove is pressing in on the meat, the juices are squeezed into the center of each chop. Taking the pan off the fire and leaving it alone lets the heat already in the meat force the juices back out, turning what could have been a dry pork-chop into a moist, mouth-watering one.

8. Also be aware that the temp will, for a few minutes, continue to rise within the meat. This is called "carry-over". If we remove the meat at 155, carry-over will take it 160 (safe temp for pork) without over-cooking.

9. Spoon the onions onto the meat, serve, and enjoy.

Tuna and Pea Concoction of Bree

Tuna and Pea Ingredients:

• 1 pound noodles (penne works well)

• 2 cans mushroom soup (should be thick, not thin)

• 1-2 cans tuna (depending on how much you like tuna)

• 1 or 2 cups peas

Directions:

1. Boil the noodles as long as it says to on the back of the box. 

2. Next add in a can of the mushroom soup. If you need to, you can add another. The soup should coat the noodles, not drown them. 

3. When that is done, add in as much tuna as you please. And don't forget the peas.

4. If the soup is too thick, or if you want to, you can add a little milk. 

Recipe Tip:

1. Also, instead of tuna, you could add chicken instead.

Jambilbo

Jam Sandwich Ingredients:

• 4 slices of white or brown buttered bread (crusts optional)

• 1 small egg

• 2 tablespoons of milk

• sufficient jam to spread liberally on the bread

• small amount of vegetable or olive oil.

• ice cream/fresh cream

Directions:

1. Butter bread and spread on side with jam. Make two sandwiches and slice into four sections each (gives 8 pieces)

2. Beat egg and milk together in a bowl. Heat oil in frying pan to almost smoking.

3. Dip one quarter of the first sandwich into the egg and milk mixture and then place quickly into hot oil. 

4. Repeat process until all eight quarters are sizzling in pan. Turn until golden. 

5. Remove and serve on a plate with ice cream or fresh cream.

Prancing Pony Beef Sandwich

Beef Sandwich Ingredients:

• 2 beef patties (top round or sirloin)

• blue cheese (crumbled)

• 1 clove garlic

• garlic powder

• oregano 

• sea salt

• del monte diced tomatoes w/green chilis (or plain diced tomatoes and dehydrated mini green chilis)

• fresh dill

• fresh cilantro

• 1 red onion (finely chopped)

Directions:

1. Finely chop garlic

2. Finely chop dill & cilantro together

3. Lay one raw beef patty out

4. Smooth garlic bits over entire surface (pushing them in a little so they stick)

5. Spread some of the chopped onions on top

6. Sprinkle cilantro/dill mixture over onion

7. Sprinkle blue cheese crumbles on

8. Spoon some of the tomatoes over that

9. Follow with more onions on top

10. Place second patty over top like a sandwich and press sides together (use a little olive oil to make stick.) It's okay if some squeezes out the side

11. Sprinkle sea salt on top

12. Sprinkle on garlic powder, turmeric, chili powder, and oregano

13. Place in broiler with tin foil underneath. These are a little tricky to maneuver so use two spatulas.

14. Turn over once one side begins to brown. Sprinkle more of the salt and powders on that side.

15. Check doneness by using a fork or knife. Burgers are usually safely done once the implement comes away clean.

16. At that point, sprinkle on your freshly grated Parmesan and cook until melted.

Recipe Tip:

1. You need to watch these carefully or they'll burn!

Hobbit Vegetable & Beef “Pie”

Vegetable & Beef Ingredients:

• 1 pound lean stew beef (cubed)

• 1 yellow onion (chopped)

• 3 carrots (peeled and chopped)

• 2 celery stalks (chopped)

• 2 garlic cloves (minced)

• 1 russet potato (cubed)

• 3 tablespoons dill

• 2 tablespoons whole wheat flour

• ¼  cup vegetable stock

• 2 tablespoons butter

• ¼  cup milk

• Parsley

• Salt & pepper

Directions:

1. Bring a small pot of water to boil and cook potato until tender.

2. Preheat oven to 375 degrees. Heat onions, carrots, celery, and dill 3-5 minutes over medium heat. Season with salt & pepper.

3. Transfer vegetables to a greased pie dish and set aside.

4. Brown meat with vegetable stock, butter, and whole wheat flour for about 5 minutes.

5. Stir mixture together with vegetables in pie pan.

6. Add butter and milk to strained potatoes and mash. Spread potato mash over top of beef and vegetables.

7. Top with parsley.

8. Bake for 30 minutes. For an extra golden-brown top, broil for about 1 minute.