The Unofficial Recipes of The Hunger Games (19 page)

GOOD FOR YOUR SOUL PEA SOUP

SERVES 12

After a hard day of production, Katniss was feeling the pressure. A hot bowl of this soup gave her a bit of comfort and some hope that she was not fighting in vain.

Split pea soup is one of the all-time great comfort foods. If you happen to have some leftover ham, add it to the soup for extra flavor and heartiness.

4 CUPS WATER

4 CUPS CHICKEN STOCK

1 POUND DRIED SPLIT PEAS

2 MEDIUM POTATOES, CUBED

2 MEDIUM CARROTS, PEELED AND CUBED

1½ CUPS CRUMBLED BACON OR CUBED HAM

1 CUP CELERY, CHUNKED INTO BITE-SIZED PIECES

2 MEDIUM ONIONS, CHOPPED

2 CLOVES OF GARLIC

1 TABLESPOON SALT

6 MEDIUM BASIL LEAVES, SHREDDED

1 TEASPOON RUBBED SAGE

1 TEASPOON BLACK PEPPER

In a Dutch oven or large stockpot, combine all ingredients and bring to a boil.

Reduce heat and simmer for 1–1½ hours, until the peas and veggies are tender.

Serve with some crusty bread.

15

HUNTING ONCE MORE WITH GALE

“While I was waiting, I ate your lunch.”

HAYMITCH,
MOCKINGJAY
BY SUZANNE COLLINS, CHAPTER 8

IN
MOCKINGJAY
KATNISS AND GALE WERE
hunting together again, but everything had changed. They had both been changed by the events that had taken place, and Katniss was conflicted about her feelings for both Gale and Peeta. In
The Hunger Games
and
Catching Fire,
Katniss longed to be back in the woods with Gale. When her wish finally came true, nothing was as it used to be.

WIND IN YOUR HARE PIE

SERVES 8

The first time that Katniss had the opportunity to go hunting with Gale above ground is a small dose of what it was like when she was free, before the
Hunger Games
.

If you're unable to hunt your own rabbit, check with online retailers or local game butchers. Get the rabbit fresh if at all possible in order to have the most flavorful meat.

RABBIT:

1 RABBIT

4 CUPS WATER

1 TEASPOON SALT

CRUST:

2 CUPS FLOUR

⅓
CUP MILK OR CREAM

¼ CUP BUTTER

4 TEASPOONS BAKING POWDER

2 TEASPOONS THYME

1 TEASPOON SAGE

¼ TEASPOON SALT

FILLING:

1 CUP SLICED CARROTS

½ CUP CELERY, CHOPPED

½ CUP ONION, CHOPPED

1 CUP RABBIT BROTH

1 CUP CREAM

2 TABLESPOONS FLOUR

1½ CUPS COOKED RABBIT

1 CUP GREEN BEANS, EITHER FRESH OR CANNED

2 CLOVES CRUSHED GARLIC

1 TEASPOON SALT

1 TEASPOON BLACK PEPPER

RABBIT:

Clean and debone rabbit and rinse and pat dry.

Place the cooked rabbit meat in about 4 cups of water and 1 teaspoon salt.

Bring to a boil and cook until meat is done, about 20 minutes. Rabbit has a texture similar to chicken, so when the meat “flakes,” it's done. Cut rabbit into bite-sized pieces.

Continue to cook the broth until it has reduced by half. Use this as the rabbit broth called for in the recipe.

CRUST:

Preheat oven to 350 degrees. In a large mixing bowl, combine all of the ingredients well.

Form mixture into a ball and roll it out into a big circle on a lightly floured clean surface.

FILLING:

To make the filling, add the carrots, celery and onion to a pan.

Add enough broth to cover them and bring to a boil. Cook until the vegetables are tender but still firm in the middle, 10–15 minutes.

In the same bowl that you made the crust in, add the flour and cream, mixing until there are no lumps.

Add green beans and garlic, using only enough broth to make it “soupy.”

Center the crust in a 9 x 9-inch pie plate with the edges hanging over.

Add the filling, then fold the crust over the top and pinch around the edges.

Brush with egg white or butter. Bake for 30–35 minutes, or until crust is brown and filling is bubbly.

Cool 15 minutes and serve.

CRISPY JUICY ROASTED TURKEY

SERVES 10

Turkeys were used in a variety of ways throughout the books, but there's no doubt that they were a prized food. Filling and nutritious, the meat is delicious with very little seasoning. It's a good analogy for the way in which District 13 lived: simple, utilitarian and efficient.

A small turkey such as this one will be especially tender and juicy. It would be delicious served with some of Rue's Cold Carrot and Yam Puree.

1 (8-POUND) WHOLE TURKEY

1 STICK BUTTER, ROOM TEMPERATURE

1 CUP MIXED FRESH GREEN HERBS, YOUR CHOICE (BASIL, PARSLEY, ROSEMARY AND THYME ARE GREAT)

2 TABLESPOONS SALT

1 APPLE

Preheat oven to 425 degrees.

Remove the neck and giblet pouch from the insides of the turkey.

Rinse the bird and make sure that all of the feather quills are out. Pat dry with paper towels.

Put the bird in a roasting pan.

Mix the stick of butter with the herbs.

Rub the salt on the entire bird along the outside of the skin, as well as inside the cavity.

Slide your hand between the skin and the meat of the breast.

Put about half of the herb butter between the skin and the meat.

Smear the rest of the herb butter inside the turkey and put the apple inside.

If you cover your bird with foil, make sure that the shiny side is toward the bird.

Put the turkey in the oven and allow to cook at 425 degrees for 20 minutes.

Reduce heat to 250 degrees and cook for 20 minutes per pound.

Start timing as soon as you reduce the heat. Leave the door shut as much as possible.

Remove the foil about 40 minutes prior to the bird being finished so that the skin can brown.

IT'S NOT REALLY DOG AND RHUBARB STEW

SERVES 8

In order to feed the people of District 12, Greasy Sae had to be extremely creative with her use of available ingredients. Many times she had to be creative about what constituted edible ingredients! Katniss told us that Greasy Sae's winter specialty included pig entrails, mice, meat, wild dog and tree bark. Needless to say, Greasy Sae's transition to the no-frills District 13 was a bit of a change, and not, according to her, for the better.

The sweetness of the turnips and tartness of the rhubarb give this stew a unique and complex flavor. It's a great way to use up leftover roasted venison, too.

2 TABLESPOONS BUTTER

2 POUNDS VENISON ROAST, CHUNKED INTO BITE-SIZED PIECES

1 LARGE ONION, CHOPPED

2 CLOVES GARLIC, MINCED

1 TABLESPOON SALT

1 TEASPOON BLACK PEPPER

2 ROSEMARY SPRIGS

1 POUND FRESH RHUBARB, CUBED

2 LARGE TURNIPS, CUBED

2 TABLESPOONS FLOUR

ABOUT 4 CUPS WATER, WARMED

Heat butter over medium heat in a medium-sized skillet.

Add the venison and brown well on all sides.

Add onion, garlic, salt, pepper, and rosemary.

Simmer, covered, for 1½ hours, or until meat is tender.

Add the rhubarb and turnips. If they aren't covered with water, add more water until they are.

Combine flour and water and stir into the stew.

Bring to a simmer and cook until the veggies are tender and the water is reduced to a nice rich broth, about 25 minutes.

DELICIOUSLY SIMPLE GRILLED GROOSLING KEBABS

SERVES 6

Groosling is an important food throughout
the
Hunger Games
trilogy. It's not only necessary to sustain Katniss, but it often brought her warm memories of times with Gale and Rue.

These goose kebabs are tender, delicious and filling — in other words, the perfect comfort food. They're also a great way to use the breast of the bird without it getting too dry.

6 SKEWERS, METAL OR BAMBOO

3 GOOSE OR DUCK BREASTS, CUT INTO BITE-SIZED CUBES

1 TABLESPOON KOSHER SALT

6 SLICES OF BACON, QUARTERED

2 GREEN PEPPERS, CUT IN EIGHTHS

12 MEDIUM BABY BELLA MUSHROOMS

If you're using bamboo skewers, soak them well in cold water for half an hour or so before using.

Sprinkle the kosher salt over the goose cubes and wrap each one in bacon.

Starting with the meat, alternately skewer the goose, peppers and mushrooms evenly onto the skewers.

Place skewers on grill or over fire and rotate as necessary until the meat is done and the veggies are tender, about 15 minutes.

16

THE MISSIONS AND VICTORS' VILLAGE

“What do you think, Peeta?”

“I think you still have no idea the effect you can have.”

KATNISS & PEETA,
MOCKINGJAY
BY SUZANNE COLLINS, CHAPTER 25

WHILE PREPARING FOR
and eventually going on their missions, Katniss and the others were concerned only with eating enough to live so that they could fight for everyone else to survive. The foods in this chapter are filling, basic and inventive.

GREASY SAE'S CHICKEN FRIED SLOP

SERVES 4

Although Katniss, Gale and Peeta may have questioned what was in Greasy Sae's “slop,” they were always grateful to have it. It may not have been lamb stew, but it was hot and it was filling.

This recipe has just enough spice to appeal to those who like a kick to their meal, but it's not overly spicy. Pair with a green salad for a delicious yet light meal.

CHICKEN:

½ CUP FLOUR

1 TEASPOON SALT

1 TEASPOON BLACK PEPPER

1 TEASPOON CAYENNE PEPPER

¼ CUP MILK

4 CHICKEN CUTLETS

3 TABLESPOONS PEANUT OIL

GRAVY:

4 TABLESPOONS PAN DRIPPINGS

2 TABLESPOONS FLOUR

½ CUP CHICKEN BROTH

½ CUP MILK

½ TABLESPOON SALT

½ TABLESPOON BLACK PEPPER

CHICKEN:

Mix the salt, black pepper and cayenne pepper into the flour.

Put the milk in a flat bowl and the flour on a plate.

Lightly coat the first cutlet in flour, and then dredge in the milk.

Coat it with the flour again and add it to the hot peanut oil in your skillet. Repeat with the other 3 cutlets.

Fry one side of cutlet on medium heat until it is golden brown, then flip it.

Once the other side is golden brown remove from skillet. Place on a paper towel to drain.

GRAVY:

Combine pan drippings and flour in saucepan and heat over medium flame.

Continuously stir with a whisk until the flour is smooth.

Brown the flour then slowly add the chicken broth, followed by the milk.

Add salt and pepper.

Continue to cook for about 5 minutes, until gravy thickens.

Plate the chicken cutlets and drizzle the gravy over them.

GREASY SAE'S SERIOUSLY BEEF STEW

SERVES 8

This is a big, hearty stew that has a tomato base. It's really a stick-to-your-ribs type of meal, and that's exactly what was needed in
Mockingjay
. A full belly is a wonderful thing and is to be appreciated for what it is — good fortune.

The longer this stew sits, the better it will taste. Make it a day or two ahead or make an extra pot for eating later. The flavors intensify over time.

2 TABLESPOONS PEANUT OIL

2 POUNDS BEEF TIPS, CUBED

2 CUPS WATER

4 POTATOES, WASHED AND CUBED

4 STALKS OF CELERY, CHOPPED

4 CARROTS, PEELED AND CHOPPED

4 TOMATOES, CHOPPED

1 CAN TOMATO PASTE

2 TABLESPOONS SALT

2 TABLESPOONS DRIED BASIL

1 TABLESPOON BLACK PEPPER

2 SPRIGS ROSEMARY

Heat oil in a large stockpot on high heat.

Brown the meat, turning to make sure all sides are evenly browned.

Add 2 cups of water to deglaze the pot and use a wooden spoon to scrape up the brown bits.

Combine the rest of the ingredients in the stockpot and add enough water to cover the vegetables and meat, plus a few inches.

Bring to a boil and simmer for 1½–2 hours, or until the meat and veggies are tender.

NOT FROM A CAN COD CHOWDER

SERVES 4

When Katniss was digging through an empty apartment looking for something to eat, she took a can of generic cod chowder, but Peeta gave her a can of lamb stew. That was her favorite meal at the Capitol and it takes them back to shared memories, as food often does.

If you're not able to get cod, use another firm-fleshed fish such as haddock. These fish will hold together better than the flakier types, which tend to fall apart in soup or a stew.

3 SLICES BACON, FINELY CHOPPED

1 ONION, DICED

2 RIBS CELERY, DICED

1 MEDIUM CARROT, PEELED AND CHOPPED

1½ TEASPOONS FRESH THYME LEAVES, CHOPPED

1 BAY LEAF

1 POUND RED POTATOES, CUT INTO ⅓-INCH DICE

2 (8-OUNCE) BOTTLES CLAM JUICE

2 CUPS CHICKEN BROTH

1 POUND COD FILETS, CUT INTO ¾-INCH PIECES

½ CUP CORN

SALT AND PEPPER TO TASTE

2 TABLESPOONS FLOUR

1 CUP HALF-AND-HALF, HEATED

In a heavy stockpot, fry the bacon and remove, leaving the grease in the bottom.

Add the onion, celery, carrot, thyme and bay leaf to the bacon grease and cook for 10 minutes, or until tender.

Toss in the potatoes, clam juice and broth and bring to a boil.

Cook 5 minutes, or until potatoes are almost tender but still have resistance in the center when poked with a fork.

Add the cod and the corn, and season with salt and pepper.

In a separate bowl add flour to the cream and whisk until smooth and there are no lumps.

Remove stockpot from heat and add the bacon bits and cream.

Return to heat just long enough to get it hot again.

Taste and add more salt and pepper as necessary.