#Prawn Gratin

[askwhatsforlunch]

Chupe de Camarones (Chilean Cheesy Prawn Gratin)

To celebrate Los Cóndores' last game in this Rugby World Cup today --against fellow South Americans Argentina-- I made Chupe de Camarones. The Chilean recipe is a deliciously cheesy and spicy prawn gratin (not a stew like its Peruvian counterpart), a more-ish dish, as fiery and hearty as this year's World Cup debutants! Happy Saturday!

Ingredients (serves 2):

75 grams/2.70 ounces day-old bread, like Sourdough Bread 

1 cup semi-skimmed milk

2 tablespoons olive oil

1/2 large onion

1/2 large red Bell Pepper, rinsed

1/3 red hot chili pepper

1/2 teaspoon dried oregano

1 small garlic clove, minced

a dozen fresh prawns

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 large lemon

1/2 cup double cream

60 grams/2 ounces Mature Cheddar

a handful fresh Garden Chives and Chervil 

Parmesan Cheese

Crumble Sourdough Bread into a medium bowl. Cover with milk, and allow to soak, half an hour; set aside.

Preheat oven to 200°C/395°F. Generously oil two oven-proof bowls. Set aside.

In a large, deep skillet, heat olive oil over medium-high heat.

Peel and finely chop onion, and stir into the skillet, a couple of minutes until softened.

Seed and chop Bell Pepper, stirring into the skillet.

Thinly slice chili pepper, and add to the skillet as well, along with dried oregano and garlic. Cook, a couple of minutes more.

Peel the prawns, and add to the skillet, cooking until they turn bright pink and just start browning. Season with fleur de sel and black pepper. Transfer four of the prawns to a small plate for garnish; set aside.

Thoroughly squeeze the juice of the lemon halve into the skillet to deglaze. Reduce heat to medium.

Using a hand-held blender, process soaked Sourdough Bread and milk until smooth. Stir mixture into the skillet, until slightly thickened.

Then, stir in double cream and grate in the Cheddar. Give a good stir until the cheese has melted. Remove from the heat.

Finely chop Chives and Chervil, and stir into the skillet. 

Spoon mixture into each prepared bowl. Grate a little Parmesan on top of each. Place in the middle of the hot oven, and bake, at 200°C/395°F, 10 to 15 minutes, until golden brown on top.

Serve Chupe de Camarones hot, topped with reserved prawns.

Chile's first ever World Cup try, 10th September 2023, Toulouse, France

[spaulyseasonalservingsblog]

Prawn and Pea Gratin with a Parsley Cheese Sauce and Lemon Breadcrumbs

[thehungrykat1]

Casa Buenas Launches Sunday Brunch Buffet at Newport World Resorts

Newport World Resorts is making our Sundays much more exciting with the launch of its new Sunday Brunch Buffet at Casa Buenas. Get ready to enjoy a wide selection of premium seafood, meat, cheese, and more together with bottomless champagne, signature cocktails, and delightful desserts that will truly be the new talk of the town.

The Hungry Kat was invited last week to this new luxury buffet. You can find Casa Buenas at the ground floor of Hotel Okura inside the new Grand Wing of Newport World Resorts. We have dined here at Casa Buenas before but this is the first time that they are offering a Sunday brunch buffet.

Casa Buenas is a signature restaurant of Newport World Resorts specializing in Filipino and Spanish cuisine. Its interiors are reminiscent of a classic Filipino ancestral home. The design highlights the Bahay na Bato intricacies with elements inspired from the rich indigenous materials from Luzon, Visayas, and Mindanao.

There's live musical performances on Sundays to add to the overall charm and elegance of the restaurant.

My husband and I were celebrating our wedding anniversary that weekend so it was the best time for us to visit Casa Buenas and to try their new bubbly brunch.

The Sunday Brunch Buffet is available every Sunday from 11:30 AM to 2:30 PM for P4500+ per person. This comes with unlimited non-alcoholic beverages including signature mocktails, sodas, fresh juices, shakes, coffee, and Dilmah tea.

You can also choose to upgrade your beverage option to include unlimited alcoholic beverages as well, including this lovely Duval-Leroy Brut Champagne. For P5,500+ per person, this is such good value for money because you can have as many glasses of champagne as you want.

Guests can also order their signature cocktails like the Mimosa, Ron De Coco, Hermosa Casa, and Crafted Sangria. Other alcoholic beverages to choose from include red wine, white wine, sparkling wine, local beers and other selected liquors.

Let's start our culinary adventure at the Charcuterie Station where an assortment of cured meats and artisan cheese are displayed.

Here you can find meats such as Farmers Ham, Copper, Jason Prosciutto, and Pork Salami together with Manchego, Fontina, Goat Cheese, Asiago, Baked Camembert, and Roquefort cheese. There are so many choices to taste and try.

A selection of tapas are also available here such as the Citrus Cured Salmon Tostada. Other small tapas include Tuna Tartare Kilawin, Barquillos Picante, Grilled Pork and Tuna Ceviche Singular, and Okay de Pulpo.

Right nearby is the Fresh Salad Station where you can prepare your own bowl of Caesar Salad. Other healthy salads you can get are the Mixed Greens and Vegetable Salad, Grilled Marinated Salad, Goat Cheese Salad, and the Pulpo and Chickpea Salad.

There's also some Cured and Smoked Salmon on the table with sweet potato blinis, creme fraiche, dill cream sauce, and capers cocktail onion.

The most popular area at the Casa Buenas Sunday Brunch Buffet would be here at the Seafood on Ice. You can grab some prawns and mussels together with their sauces.

It's not every day that you find lobsters on the buffet but Casa Buenas offers unlimited servings of these Boston Lobsters served with Lobster Cocktail Sauce. Aside from that, you can also get a few pieces of Crab Claws for cracking.

We love eating oysters so we also got a few pieces of their Sustainable International Oysters which are freshly shucked and served on the half shell.

If you prefer your seafood cooked or baked, take a look at the next table. Casa Buenas offers Baked Oyster Rockefeller using Korean oysters with butter, parsley, herbs and bread crumbs.

These Crispy Fried Prawns are also quite yummy especially since they are glazed with honey and garlic.

My absolute favorite item at the Sunday Brunch Buffet was the Lobster Thermidor. These creamy lobsters are baked with mushroom and capsicum then gratinated with cheese.

These gorgeous lobsters have a tendency to run out quickly, but you can ask the servers directly and they will gladly serve it at your table when the next batch is ready. That's also one thing I loved about our Sunday brunch at Casa Buenas. The service was really excellent and all our requests and refills were done promptly.

That's not all, because over at the carving stations, you can find the Cochinillo waiting for you. This whole charcoal grilled suckling pig is always a luxurious treat with its very crispy skin and tender meat.

The main centerpiece at the carving station is this gigantic Lechon Baka. This is a USDA steamship beef cooked lechon style. Ask the chefs for a slice or two to add to your plate.

If all those weren't enough, Casa Buenas Sunday Brunch Buffet also offers some A La Carte Hot Dishes which will be cooked to order. They have some brunch items like the Sweet Savory Waffle and Eggs, Truffle Scrambled Eggs, Chorizo Omelet, and Eggs Benedict. They also have Main Dishes like the Steak and Eggs which is what I ordered. This comes with a juicy grilled beef tenderloin served with mixed mushrooms, fried egg, and garlic rice. Other hot dishes include the Beef Striploin "Bistek", Pork Embutido Silog, Salmon Nasal Silog, and the Tofu Mushroom Sisig. Pasta is also available for a la carte orders like the Spaghetti with Angus beef chuck roll bolognaise or the Gnocchi with blue cheese sauce and candied pecan nuts.

For dessert, there are several Filipino-Spanish items to tickle your sweet tooth. You can try the Brazo de Mercedes, Ginataang Halo-halo, Tres Leches, Quesada Pasiega, Spanish Apple Tart, or have some Seasonal Sliced Fruits.

Just next door is the Live Hot Dessert Station where you can find the Crepe Samurai, Brownie Fudge, Cafe Barako Soufflé, Soft Centered Chocolate Table, Creme Brûlée, Crema Catalana, Egg Pie, and Banofee. These will be heated in their transparent portable pressure cooker so you can see how it turns into its final shape.

We also really loved the Teppanyaki Ice Cream Live Station. Here you can choose from a selection of premium spirits to mix with your ice cream which will be prepared on the spot. We got two servings, one with Dalmore 12 Years and the other with Bailey's and they were both fantastic. Of course, you can choose to have plain vanilla ice cream and just top it with chocolate, fruits, and other items.

The Casa Buenas Sunday Brunch Buffet is a fantastic addition to the many hotel buffet offerings you can find at Newport World Resorts. This is one of the most luxurious buffets in the country today with its exceptional lineup of lobsters and champagne, so I'm really happy we got to spend a romantic anniversary brunch at a place that holds a lot of exciting memories for us. For Sunday Brunch Buffet reservations, you may visit https://bit.ly/CasaBuenasBrunchBuffet.

Casa Buenas

Ground Floor, Newport Grand Wing, Newport World Resorts, Pasay City

7908-8988 / (0917) 878-8312

www.newportworldresorts.com/dining/casa-buenas

www.facebook.com/casabuenas.ph

[greedyapron]

25/6/2023 - Lunch

SEASONAL TASTES at Westin

1 cheese pancake

1 peanut pancake

From @thepantree.sg

They are the right amount of thickness and crunch. Very generous with the filling!! Please support them (:

2 plates of food

Some laksa with 2 prawns

More cauliflower gratin - it's so good

Herbal soup

Coffee with milk

[wolfpants]

Horrified at what people in Britain were eating in the late 1970s/early 1980s to be frank

[tastesoftamriel]

in the same vein as the slaughterfish ask, what are tamriels favorite ways to cook one of the nine divines most annoying creatures, the mudcrab?

Mudcrabs, how we love to hate you! These pesky creatures can be found near almost any body of water in Tamriel, and their meaty claws aren't just good for delivering a whopping pinch- they're good to eat, too. Here are some of my favourite mudcrab dishes from across Tamriel!

Altmer

Crab claw spring rolls are a quintessential picnic must-have in Summerset. Mudcrab claw meat is mixed into a light salad with mayonnaise, fish roe, and dill. The crab salad is then rolled into thin rice paper wrappers, and flash fried for a lovely crispness followed by the creamy tender mudcrab.

Argonians

Chili mudcrab is an Argonian dish that's known across Tamriel as being a dish of mystical deliciousness. Whole mudcrabs are cooked in a thick, rich chili sauce, and served with steamed buns for dipping. An alternate version uses whole black peppercorns and a spicy black pepper sauce (my personal favourite, truth be told).

Bosmer

Mudcrabs lurk in lakes and rivers across Valenwood, and are loved as a source of nutrition by Wood Elves. Most commonly, you'll find mudcrab gratin: steamed mudcrab meat with whipped eggs and cream, topped off with a generous layer of melted timber mammoth cheese. Delectable!

Bretons

Mudcrab cakes are a universal dish across Tamriel, but the Breton version is, in my opinion, the tastiest. Equal parts mudcrab meat and creamy, spiced mashed potato are rolled into thick balls, coated in panko breadcrumbs, and deep fried. The end result is then traditionally served with a white cream sauce.

Dunmer

Mudcrabs and ash yams don't tend to intermingle in the wild, but in the kitchen you'll find magic with these two ingredients. A bit like Breton mudcrab cakes, crab meat is mixed with mashed ash yam and pickled comberries. The mixture is then shaped into sausages and grilled on skewers on hot lava stones. The end result is juicy, umami, and very flavourful!

Imperials

Mudcrab pie is a specialty of Leyawiin, and people travel miles for it! Flaky mudcrab meat is gently cooked in a creamy, umami sauce, wrapped in flaky puff pastry, and deep friend. You can dip your pies in Argonian garlic and lime sambal as the locals do, if you dare!

Khajiit

Southern Elsweyr produces one of my favourite dishes in all of Tamriel: mudcrab curry. The whole mudcrab is cooked in a rich, flavourful curry and served with jasmine basmati rice and prawn crackers. Be sure to bring a napkin; eating mudcrab curry is a messy affair!

Nords

Steamed mudcrab legs can easily be made posh with a lovely browned butter sauce with slaughterfish caviar. Serve alongside fresh butter and rye bread, and you have a different take on a Skyrim classic!

Orcs

Cheese-baked mudcrab is an old Orcish favourite, where the meat of the crab is finely minced, seasoned, and popped back into the main carapace. It's then topped with a thick layer of echatere cheese, and baked until browned and gooey. Especially delicious on a cold day in Wrothgar!

Redguards

Mudcrab and oyster omelette is a port favourite in Hammerfell, and it's one of the best street foods out there in my opinion. The scrambled egg is whipped into hot oil and tossed with small fresh oysters, mudcrab meat, and scallions. Top with fresh chili, and you've got the perfect lunch!

[sweets-cats]

Prawn gratin croquette

(えび入りグラタンコロッケ)

A gratin croquette made with shrimp mixed in a rich white sauce made with milk and butter from Hokkaido.

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

[captainmartinisblog]

Mr Chicken and Bermuda National Day!

Friday 27th May 2022

Last night (Thursday) was the ‘Surf & Turf Dinner’ served in the Beach Bar Restaurant. Sadly, there was no lobster in evidence but there were plenty of other tasty dishes to choose from. Needless to say, my starter comprised Green-lipped Mussels, Baby Clams and Prawns with potato salad while my main included King Prawn skewers and BBQ Steak with Mac & Cheese, Vegetable Gratin & Boursin Mash.

I’m not one for desserts much but the Chocolate Ganache Gateau looked enticing and my instinct proved right because it was discretely delicious.

The following morning however (this morning, that is), Andrew went off to the Gym to work off some of last night, while Sally, Angie & I were all of the same mind and went for a dip in the sea, which was invigorating!

Now we only discovered after we got here at Grotto Bay that today is Bermuda National Day, a major public holiday for which, since 1979, they have been holding a celebratory parade in the city of Hamilton; except that for the last two years, it was suspended due to the pandemic. As this year would be the first parade since 2019, it would have been churlish of us not to want to see at least some of it, so with a minimal bus service today, we signed-up for the hotel shuttle-bus into Hamilton.

We set up ‘camp’ in Victoria Park around 11.30am, as the parade route was due to pass down one side of the park. The locals were all out in force, having themselves ‘camped out’ under mini marquees, some of them overnight apparently, lining the streets along the parade route.

While we waited, yours truly volunteered to go and get KFC, except that once there, I discovered a frightful queue and a promised waiting time of 2hrs for chicken! So I went two doors up the street to Mr Chicken, where I waited another 45minutes! Meanwhile, the parade began at 1.30pm and as a result, I missed the Regimental Band at the head of it! Ah well, serves me right for volunteering!

As for the parade itself, it was a modest affair, somewhat akin to the Southgate Carnival of years gone by back home but with very large gaps - and rather long waits - between the groups.

With 37 groups or floats in the overall parade however, all the most colourful stuff wasn’t due until towards the very end but by 3.30 in the afternoon, we had seen only up to entry no.13. Sadly, our return shuttle-bus was due to pick us up at 4pm, so we had to leave, just a wee bit disappointed I guess.

Nevertheless, it was a nice day out and an interesting insight into local culture that we hadn’t expected and had never seen before - and as for my craving for KFC, the least said the better!

Dinner at the hotel tonight was back in the Hibiscus Restaurant and after Asparagus Soup, I had the Thai Curry Spiced Red Snapper, which was pretty good.

After dinner, there was some entertainment tonight in the Palm Court Restaurant in the form of local comedian ‘Bootsie’. Popular on local radio here, his humour was lost on us but maybe that’s because we’re ‘stiff Brits’!

[incorrectlooneytunesquotes]

[A customer has asked for salt]

Daffy: Nothing elthse you wanted, was there?

Customer: What?

Daffy: A sthplash of Lea & Perrins? A dollop of Daddies to sthtir into the artichoke and hollandaise couliths? It really is no trouble, we could sthend sthomeone into town. I can get you any thing you like to enhanthce the flavor of your food. Sthalad Cream, Newman's Own, Branthston Pickle. You only have to ask. A little Tobathsco perhaps or barbeque sthauthce, a sthpoonful of sthandwich sthpread maybe. A nice packet of cheese and onion flavor crisps to sthprinkle over your monkfish and sthalmon gratin. We could even get you a prawn vindaloo or family sized pack of chicken drumsthticks or menu Beef for two perthsons with sthpecial fried rithce and extra sthweet and sthour pork balls if you like, I mean we don't mind going to a bit of trouble to please the cuthstomers here, really. SthALT!!! I'm going back to my kitchen now although GOODNETHS KNOWS WHY! I mean, do you have any idea of number of highly-sthkilled man hours over a three-day period have gone into produthcing this dish?! Which is brought to your table at the zenith of its powers? Its tathste, flavors, texture and temperature at the peak of perfection, and WITHOUT TAthSTING IT YOU CALL FOR SthALT?

Bugs: Your salt, doc.

Daffy: I hate you with a passion you can only dream of.... bon appétit.

[writerthreads]

LIST OF CHRISTMAS FOODS

Traditional+untraditional western Christmas dishes

Appetizers:

Devilled eggs, cheese boards, bread boat, spinach & artichoke dip, prawns on toast, Swedish meatballs, mini sliders, mini quiche, dinner rolls with butter, cheese rolls, literally any mini savoury dish will taste great!

Drinks:

Eggnog, wassail, mulled wine, non alcoholic/ alcoholic buttered rum, fruit punch, White Russian, apple and cranberry Spritzer, apple cider, hot cocoa.

Entree:

Baked/ roasted turkey, beef wellington/ roast beef (with onion gravy), Cornish hen, coq au vin, apple compote with meat dishes, steak and kidney pie, shepherd’s pie, mac n cheese, millionaire’s ham, tortellini soup, casseroles, chicken pot pie.

Side dishes:

Creamed spinach, mashed/ duchess potatoes, roasted veg, mashed sweet potatoes, Brussels sprouts, green beans with bacon, creamed corn, roasted whole mini potatoes, feta cheese salad, potatoes au gratin, sweet potato salad, roasted beef salad.

Dessert:

Apple pie, shortbread cookies, gingerbread cookies, Yule log cake, fudge, Russian tea cookies (aka snowball cookies), cupcakes, bread pudding, candy cane, tiramisu, Christmas pudding, sticky toffee pudding, Christmas trifle, cheesecakes

[gingerpop42]

Food for when you’re broke (or in a pandemic)

Recently I’ve been compiling some simple recipes to make with storecupboard ingredients, so I thought I’d share. 

BBC - literally 21 recipes for when you’re broke  https://www.bbc.co.uk/food/collections/3_dishes_to_cook_when_youre_skint

ASDA sweet potato with eggs https://www.asdagoodliving.co.uk/food/recipes/sweet-potato-baked-eggs

ASDA - Rotolo (from Miguel Barclay)  https://www.asdagoodliving.co.uk/food/recipes/miguel-barclays-rotolo

Another ASDA - Vegan meringues https://www.asdagoodliving.co.uk/food/recipes/make-vegan-meringues

Bacon Tortellini (loads of other good recipes on this site too!)  https://www.saltandlavender.com/bacon-cream-cheese-tortellini/

Jamie Oliver’s Egg and Mango Chutney flatbreads https://www.jamieoliver.com/recipes/egg-recipes/egg-mango-chutney-flatbreads/

My own recipe - Thai Curry Prawns (serves 4)  4 tbsp thai red curry paste 4 tbsp peanut butter (smooth) 1 tbsp brown sugar 1 tbsp soy sauce Juice of 1 lime handful chopped coriander  1 x 400ml can coconut milk grating of fresh ginger 400g prawns (defrosted if frozen)  Put all the ingredients except the prawns into a pan and heat on medium until the sauce has thickened and come together. Add the prawns and cook for 5 - 10 minutes depending on how large they are (they will change colour when cooked). Serve with rice or noodles or whatever you like!  You can freeze this by making the sauce and letting it cool, then spooning out into tupperware. Add the raw (and not previously frozen) prawns and seal the tupperware - write on that it is and the date you froze it - and when you want to eat it simply defrost in the fridge and follow the instructions above.  Sainsbury’s Magazine - Gnocchi, Ham and Pea Gratin  https://www.sainsburysmagazine.co.uk/recipes/mains/gnocchi-ham-and-pea-gratin

BBC Good Food - Banana and Chocolate Galette https://www.bbcgoodfood.com/recipes/caramelised-banana-chocolate-galette

BBC Good Food - Squash and coconut curry  https://www.bbcgoodfood.com/recipes/squash-coconut-curry

[willxia1]

Dining in style in the heart of the city . ========================= @FiregrillSydney @FiregrillSyd @SydneyCBD @Sydney @Australia Eton Mese Crispy Meringue, Creme Chantilly, Fresh Strawberries, Strawberry Sauce Hokkaido Wagyu Scotch Fillet Certified A5, Marble Score +11 with Pumpkin and Mustard Seed Puree, Beef Jus, Gratin Dauphinois Prawn Linguini Capers, Lemon ========================= . . #EatingInStyle #FeastingInStyle #FiregrillSydney #FiregrillSyd #SydneyCBD #CBD #Sydney #Australia #ILoveSydney #Australia . . . . . . . . . . #Meringue #Chantilly #Hokkaido #Wagyu #Steak #Prawn #Linguini #Linguini #Linguine (at Firegrill Sydney) https://www.instagram.com/p/CIIWHS-FIyA/?igshid=1cje1mchepvq8

[tastesoftamriel]

All the races celebrated in different ways, I'm thinking festivals and things like that. How do their festival foods differ, in what and how its served?

Oh, how I love festivities, mainly for the food! Every corner of Tamriel celebrates with their own regional dishes, whether it's a summoning day or New Life!

Altmer

People across Tamriel celebrate Heart's Day on 16th of Sun's Dawn, but the Altmer truly outdo themselves in the hopes of attracting luck and love for the rest of the year. In addition to traditional treats like sweetrolls and candied rose petals, you'll find an array of sensual themed delights to enjoy throughout the day. Prosecco and raspberry mousse, chocolate-dipped strawberries, apple blossom choux puffs, and lychee and rose gelato are just a few treats you can enjoy!

Argonians

Argonians celebrate many festivals, but bonding rituals are particularly special. Couples are expected to...frolick quite vigorously, so a big feast beforehand is a must! Villages spare no expense when it comes to food, as these bonding rituals are usually political as well. Enormous seafood barbecue spreads are particularly common, boasting everything from lobster and grilled clams with chili sauce, to marlin sashimi, watercress and seaweed salad, marsh vegetables with saltrice, and lots of the finest caviar and oysters (aphrodisiacs, of course).

Bosmer

The Wood Elves are the undisputed masters of the Jester's Festival, celebrated on 28th of Rain's Hand. Be careful of what you choose to eat during this time, because in addition to seasonal delicacies like cheesy rabbit schnitzel and milk pudding, there will likely be pranks galore to go with. If you keep your wits about you, you'll be able to taste dishes and snacks like tarantula satay, wild boar sausages, timber mammoth milk custard, and bantam guar pie with a thunderbug carapace pastry.

Bretons

In Glenumbra, on 8th of Sun's Dusk, locals celebrate the Moon Festival in honour of Secunda, and is an evening of feasting and merriment. As the holiday falls at the end of the year, feasts include many preserves and a few seasonal dishes such as seafood gratin, spiced sweet potatoes, turkey stuffed with dried fruit, and many types of cakes and pastries.

Dunmer

Prior to the Red Year, and in more recent times since its rebuilding, the Dark Elves of Gnisis host a feast in honour of Saint Rilms. Rilms was known as a patron of beggars, and as such food is offered to the downtrodden. You'll find hearty foods like ash yam dumplings, scathecraw sautéed with bittergreen, fried saltrice with kwama eggs and ash hopper, saltrice and marshmerrow porridge, comberry tarts, and hot melted scuttle pies.

Imperials

The Imperials celebrate the Mid Year Festival on 16th of Mid Year, where traditionally tax increases are announced. To ease the disgruntled populace, feasts and food markets pop up across Cyrodiil, with all the choice that the Province has to offer. Whether it's mini sweetrolls on sticks or pancakes with roast goose and plum sauce, you'll probably find your favourite fare on offer! Think treats like coffee liqueur trifle, wild boar pastrami sandwiches, sun-dried tomatoes and bresaola with chili oil and buffalo mozzarella.

Khajiit

South Wind's Prayer, on 15th of Morning Star, is celebrated in the hopes of a good planting season across Tamriel. The Khajiit, especially in fertile Southern Elsweyr, observe the day by tidying, fixing farm equipment, preparing their seeds, and of course, feasting. The remains of the last year's crops, especially rice, fruit, and moon sugar feature heavily in dishes. Eggplant and beef tagine, roast chicken with root vegetables, grilled prawns on moon sugarcane skewers, rice noodle soup, and moon sugar pastries of every kind are just a sample of the dishes on offer.

Nords

On 13th of Sun's Dawn, Nords, especially those in Windhelm, celebrate the Feast of the Dead, where the names of Ysgramor's companions are recited (yes, all 500 of them). As you can imagine, this is quite tedious, but the feast is well worth it. I really love the mead-soaked fruit cakes that are a very distinct dish of the day! You'll also find things like lamb and juniper berry stew, jazbay grapes with cheese and cured ham, spiced sweetbreads, venison pie, and all the bread and butter you can eat.

Orcs

Malacath's summoning day is on 8th of Frostfall, and is understandably a big celebration for many Orsimer. Traditionally, feasts are held which feature the best Orcish cuisine, and in huge amounts! Ale and beer flow freely, whole bulls and goats are roasted on the spit, mammoth or timber mammoth meat and cheese is very likely to be present, and traditional delicacies like smoked bear paw and harpy brains are just some of the things you'd expect to find.

Redguards

The Redguards of the Alik'r celebrate Fiery Night on the 29th of Sun's Height, the hottest day of the year. To stay cool, festival goers enjoy a range of chilled snacks and drinks to while away the time until the cool night sets in. The night itself features a lively feast, which celebrate all things about the sun. Stuffed vine leaves with rice and pulled goat meat, cucumber and mint salad, pilaf with raisins and nuts, and cold fruit salad are just some of the dishes you can expect to find.