LAVA POND SOUP
An emptied loaf of bread that's been filled with a spicy soup decorated with grilled cheese and long edible sweet herbs that when combined resemble a pond of lava.
Ingredients 1 large Fresh Round Bread Loaf
1 tablespoon Sapphire Oil
1 Rootgart, chopped
2 Felic Cloves, crushed
1 teaspoon ground Nettle Pepper
1 small Fire Fruit, seeds removed, chopped
1 tablespoon Ona Paste
2 x 400g finely chopped Ona Fruit
2 cups (500ml) Vegetable liquid stock
5 Slices of Segia Cheese
Few sprigs of Sweet Herbs, to serve
Heat up the oil in a large saucepan over medium heat; add the Rootgart and cook, stirring, for 3-4 minutes or until the Rootgart is soft. Add the crushed Felic Cloves, Fire Fruit, Nettle Pepper and Ona Fruit paste, and stir for 2-3 minutes until blended together.
Add the finely chopped Ona Fruit and vegetable stock, and bring to a boil over high heat. Reduce heat to low, partially cover with the pan lid, and simmer for 20 minutes, stir occasionally until smooth (add 1/2 cup (125ml) of water if the soup is too thick to your liking). Once the soup is at your preferred consistency, set aside to cool for 5 minutes.
Then ladle the soup into the hollowed-out Bread Loaf and gently lay the Segia Cheese slices on the surface of the soup (thicker soup is better for this part of the recipe, otherwise the cheese will sink), place the bread bowl under heat until the cheese slightly melts then sprinkle with Sweet Herbs to serve.
Sapphire Oil = Olive Oil
Rootgart = Onion
Felic = Garlic
Fire Fruit = Red Chilli
Ona Paste = Tomato paste
Ona Fruit = Tomatoes
Segia Cheese = Mozzarella Cheese
Sweet Herbs = Parsley
Nettle Pepper = Cumin
BOAREN FONDUE
Grilled chunks of Boaren meat in a mixture of culinary cheeses from around the seven realms of Aultora, sprinkled with spices and floral herbs. Usually served in a bowl with a metal skewer.
1 pound sirloin Boaren, cut into 1 1/2-inch pieces
Coarse salt and freshly ground pepper
230g Keeten Cheese, coarsely grated
230g Savil Cheese, coarsely grated
2 tablespoons Fray Powder
1 clove Felic, halved
1 1/2 (350ml) cups Hina wine vinegar
2 sprigs fresh Sweet Herbs
Swirl oil in a large skillet over medium-high heat, then season the boaren with salt and pepper and add to the skillet in batches. Turning occasionally, cook the boaren until browned on all sides, about 3-5 minutes for medium-rare. Transfer to a plate; tent with steel-parchment to keep warm.
Places both the cheeses and cornstarch in a bowl and toss together until the grated cheese is coated. Rub a medium-sized pot with a Felic Clove, making sure to cover along the sides and the bottom of the pot. Add the Hina wine vinegar and bring to a simmer over medium-high heat.
Reducing the heat to medium, start adding the cheese into the pot in batches, keep stirring and make sure the cheese melts before adding more. Keep the heat and the stirring until all the cheese has melted to your preferred consistency, getting the cheese smooth can take up to about 10 minutes.
Transfer to a fondue pot set over a warmer - sprinkling the cheese with chopped sweet herbs and serve the cooked Boaren meat.
Boaren = Beef
Keeten Cheese = Gouda Cheese
Savil Cheese = Gruyere Cheese
Fray Powder = Cornstarch
Felic = Garlic
Hina Wine Vinegar = White Wine Vinegar
Sweet Herbs = Parsley
Steel Parchment = Foil
