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3MAR15 - The King's Brother Is Hungry! (WINNERS!)

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GM Rikoo View Drop Down
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    Posted: 02 Mar 2015 at 19:42
Hello, and welcome to March's contest:

The King's Hungry Brother! (Winners below!)

Lord Porthur, the Royal Duke of Keppen and King Sigurd's younger brother, has traveled a long, long way to be with his brother. His long road has taken him through many friendly territories and he has sampled many unique and tasty treats, but none of them hit the spot.

He's still hungry.

This is where you come in. You have been asked to come up with the ultimate Illyriad-themed treat for the Duke to eat. It can be any combination of ingredients but MUST be edible, tested by you (we hope) and then shared with the rest of us.

Here's what you do.

Come up with a cool recipe, something that fits within the world of Illyriad. My recipe, for example, is Tusk Soup. I used large-noodle chicken soup and string cheese to look like tusks. It was disgusting and made me want to vomit. Hopefully, your recipe will not be so incredibly horrible. 

Take a picture of your dish and post it in this thread. You can use these guidelines to learn how to upload and host a picture. If you cannot figure out how to do it, IGM me the recipe and picture and I can do it for you. (Try first, OK? If you have questions let me know.)

Post the recipe and picture so that the players can recreate it if they want.

This contest will run all month long -- ending on 23:59 server time on the 31st -- and we will probably have to take a few days to judge. We might even put up the finalists for a vote.

The winner gets a full set of armor, a mount and weapon for one of their commanders (players choice, minus certain weapons like the Spirit Bow) a medal of their design (money is no object) and 200 prestige. The winner can also pick out any forum title to display on the forums, and we will detail the winner in a blog post and over social media.

Now all you need to do is GET TO COOKIN'!! The Duke is feeling faint...


GM Rikoo


The winners have been announced! 

For first prize, we have Ammiunus' entry, Siegefood! It showed creativity, originality and really made our mouth water! OK, so no it didn't.... it looked disgusting but YAY!!

The winning recipe: 

Siegefood 
as inspired by recent attack trial of the Dominion with  Malek

Time to prepare 10 minutes

Ingredients used:
- couscous for the castle
- lentils for moat
- kidney beans for attackers (if orcs maybe lima beans are more suitable)
- green beans for walls and draw bridge
- spices to your taste

Preparation:
- heat beans, and lentils in the microwave,
- boil water 
- pour water over the couscous, add a bit of oil and some butter, and stir well.
- add spices as needed

arrange on plate:



For a runner-up, we picked Diva's Roast Scritcher! You can find it here! She gets 50 prestige!

Thanks to all the participants! The king's brother is truly full...

...and violently ill, but that's OK.


GM Rikoo





Edited by GM Rikoo - 06 Apr 2015 at 16:21
Illyriad Community Manager / Public Relations / community@illyriad.co.uk
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Queen Loma View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Queen Loma Quote  Post ReplyReply Direct Link To This Post Posted: 02 Mar 2015 at 20:35
Basbousa with nuts (Desert)

Ingredients:
Ready Packet (wheat grist"semed" - vanilla - sugar - grated coconut - baking powder - nuts)

Directions:
1. Put in bowl half cup of butter with fresh cup yogurt mix well and then add the packet and mix so well.
2. Stretch the mixture in a 26cm cake pan after buttering it, garnish it with nuts if desired.
3. put it in the middle of a 200-220 degree oven until golden. Add the cold syrup after baking it.

Syrup Preparation:
Dissolve 1.1/2 cup of sugar in 1.1/2 cup of water heated until boiling after 2 minutes of boiling the concentrating of syrup becomes light, add some lemon drops to the syrup, Lifted from the fire and leave to cool completely.
Elham Amin
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Diva Quote  Post ReplyReply Direct Link To This Post Posted: 03 Mar 2015 at 05:01
A Meal for Kings!

As the sun shines through the top floor windows of the  5 storyed, Dew Drop Inn, the floor reserved for the Hostess and personal friends of Diva. She is already awake and calls out sleepily for the serving wench to enter, bringing her porridge sweetened with honey, a portion of ham, a small biscuit and hot tea for her morning meal.

Diva can already smell the beginnings of the meal that will be served from 1pm to the closing of the Dew Drop's dining hall with it's huge fireplace sending out heat to fill the room with a warmth that belies what the temperature is outside in the colder months. The bar on the other side of the wall, has a huge hearth as well.

As usual, Diva expects many merchants and buyers passing the Dew Drop Inn from the peninsula Trade Hub of Sebring to the south of the inn. Her business acumen has already rewarded her a thousand times over the location of the Dew Drop Inn.

She hired a head cook from Larn to the east of Elgea almost 4 years ago, hearing about the woman's scrumptious recipes for dishes made for Kings and peasants alike from a traveling Warder from Tar Valon. 

Upon interviewing the portly woman name Glendawynn and putting her to the test in Diva's spacious kitchen down on the lower floor,  Glendawynn served a meal in her clean, white apron (which has never appeared in 4 years otherwise). Diva has been happy since her first tasting of Glendawynn's meal of roasted scritcher, with savory spices, vegetables and bread made fresh from the kitchen.

Glendawynn has been most diligent in hiring young lads to make fences for sheep, pigs, and goats at  the cattle ranch a few miles away and to feed and care for the animals plus a yard full of ducks, geese, and chickens for cooking and their eggs.. She gets her milk, cheeses and butter from her well kept herd. If it is to be a special meal requested for pheasant or scritchers, the lads, of course, go on a hunt. Coastal and lake fish were brought occasionally throughout the week to make diverse dishes. Many fruit trees have been planted around the ranch ... including peaches, lemons, limes, mulberry, apricots, figs and apples.

Glendawynn has also made a large garden behind the stables at the Inn, that the lasses and serving staff are responsible for growing vegetables such as tomatoes, green beans, peas, onions, cabbage, carrots and potatoes and keeping the garden weed and critter free. 

And amid the vegetables, fresh flowers for the rooms of Diva and guests.  Glendawynn has been resourceful as well, putting up vegetables for any tough winter solstice when the ground is hard and bitter cold and pressing the flowers to beautiful pictures of art in the dining hall among the many hand-woven tapestries that decorate the walls.
 
Diva favorite meal of roast scritcher, already on a spit being turned continually by a serving lass, slowly over one of the fire hearths. It could reasonably hold 3 large scritchers if needed for festivals in the kitchen. Another hearth with a stew pot over the fire boiling greens with small chunks of ham adding such flavor (she is aware they are dandelions normally thought of as weeds) from around the fields in the the small village. Fresh potatoes have been dug and placed in the hot coals of the bread oven. The bread is fresh and hot throughout the day. Many a client has gifted Diva's kitchen with rare and exotic meats procured from far off lands.

Tea, beer and mulled spice wine has been bought from Sebring and stored in the cellar, kept cool and dark.

When the Lady Diva is so inclined, she travels to Sebring to buy tabac for the smoking pipes of her clients, new bolts of silks and linen for her clothing and decorating the rooms of Dew Drop... She also purchases rice, salt, spices, oils, vinegar and other supplies for cooking to be stored in the cellar for new and exciting dishes she has tasted from Glendawynn's long list of recipes. All may share for the gold coins jingling in their pouches, a delicious meal at the Dew Drop Inn.

Roast Scritcher recipe:

3 - 4 lb scritcher  *pork roast*
about 15 garlic cloves

Cajun Seasonings (found in most grocery stores as Zatarains or Tony Chachere)
------------------------------------------------------------------

Cut small slits all over scritcher roast, and insert garlic pieces over entire roast.
Season with cajun seasoning from the Southern most parts of Broken Lands.
Wrap entire roast in aluminum foil and place in roaster/oven.(55 minutes per pound @350F) Roughly 3 1/2 hours until tender.

Shred cooked scritcher roast into a 4" deep roaster add bell pepper and onions and a 16oz can of diced tomatoes. Cover again over roaster with top or aluminum foil and cook approximately 1 more hour, remove top for last 10 minutes. Add more cajun seasoning to enhance flavor to roast as needed. 

Serve with rice or mashed potatoes, fresh rolls and green salad or pasta salad.



edited for grammar, which this ILLY and I'm not a writer... forgive me Ozy.


Edited by Diva - 17 Mar 2015 at 19:07
"Um diva.... you are sort of acting like a .... diva...." - PhoenixFire
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GM Rikoo Quote  Post ReplyReply Direct Link To This Post Posted: 03 Mar 2015 at 12:57
Oh man this might have been a mistake. I'm starving now.


GM Rikoo

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Llannedd Quote  Post ReplyReply Direct Link To This Post Posted: 03 Mar 2015 at 14:23
Tried Diva's pork recipe and it is truly amazing. Already has my vote.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote khrystle-raine Quote  Post ReplyReply Direct Link To This Post Posted: 03 Mar 2015 at 16:48
But there are no hogs in Illy... Confused
Comience como usted desean continuar;
Begin as you intend to continue..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Diva Quote  Post ReplyReply Direct Link To This Post Posted: 03 Mar 2015 at 18:55
Originally posted by khrystle-raine khrystle-raine wrote:

But there are no hogs in Illy... Confused

sorry I wasn't on point, let's call it scritcher then... 



Edited by Diva - 04 Mar 2015 at 03:29
"Um diva.... you are sort of acting like a .... diva...." - PhoenixFire
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Queen Loma Quote  Post ReplyReply Direct Link To This Post Posted: 03 Mar 2015 at 20:32
Seafood Soup and rice:

Seafood Soup:
2 Tablespoons olive oil in a medium pan and put finely chopped onion until it turns to golden and then put the mussels and squid cubes and mix well till they absorbs the water and then put the shrimp, peeled and section small and leave them until maturity and then put the cubes crab and put seasoning, salt, black pepper, red pepper, dry coriander, cardamom crunched and green hot pepper finely chopped then mix it  well.
after, put tomato juice or cooking cream if desired with 2 cups of water and leave them until maturity, then put minced green celery, parsley and green coriander and mix it well and turn off the heat.

Seafood Rice:
The same way for soup, but before putting water and tomato juice in another cooking pan put 2 tablespoons of olive oil, 1 teaspoon of salt and 1 cup of washed rice and mix it well and then take half the amount of the previous mixture of mussels, squid, shrimp and crab and put them on the rice and put 1 cup of tomato juice on them until boiling and then to moderate heat on rice until maturity, before turning off the heat on rice put minced green celery, parsley and green coriander and mix it well and turn off the heat.

photos:
Seafood Rice:

Seafood Soup:

Elham Amin
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Post Options Post Options   Thanks (2) Thanks(2)   Quote Berde Quote  Post ReplyReply Direct Link To This Post Posted: 04 Mar 2015 at 02:08



Braised Dracolich with Lemon and Mabry Fruit

Ingredients

  • 2 fruits from a lemon bough tree
  • 1 tablespoon Brascan Seed oil, for sautéing (canola or olive oil)
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground suntree bark (cinnamon)
  • 1 teaspoon ground sharproot (ginger)
  • 2 cups low-salt chicken broth
  • 4 1/2-pounds of dracolich, cut into 8 pieces, skin removed (chicken, quartered, or use boneless, skinless chicken breasts)
  • 1/2 cup mabri fruit (green olives)
  • Ground pepper and elemental salt (earth or water recommended) to taste.
Cooking Instructions
  • Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
  • Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.
  • Add next 5 ingredients (garlic and spices), sauté for 1-2 minutes longer. Add broth; bring to boil. Sprinkle dracolich with and pepper; add to skillet. Add lemon wedges. Cover, pull from direct flame (reduce to medium heat), and simmer until dracolich is cooked through, turning occasionally, 25 to 30 minutes. Transfer meat to platter. Add mabri fruit and 2 tablespoons lemon juice to skillet. Place back over direct flame; boil uncovered to thicken slightly, about 5 minutes. Season with elemental salt and pepper. Pour over meat.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rill Quote  Post ReplyReply Direct Link To This Post Posted: 04 Mar 2015 at 04:25
Sharproot is a "violent purgative."  Are you sure it's safe even in this small amount?

On another note, I'm glad to finally see another use for brascan seeds.  Hopefully the market will improve.
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