[Contest] Arun Chef: Recipe Battle

stayontarget

 

The harvest season has descended upon the lands of Arun and Shara. Deciduous trees have shed their leaves, spreading a blanket of copper and crimson. Daylight grows short and winter’s cold looms. The people of this world can be found in the fields and farmlands, stocking their storehouses with the year’s crops to sustain them through the harsh months to come. It is when the harvest ends that the recipe battle begins…



Welcome to November, TERA fans! We here at En Masse Entertainment are celebrating the season of plenty with our third contest in which we challenge you to create the most sumptuous and innovative (or at least appetizing and edible) recipes using a selection of potential "ingredients" (read: monsters) found in-game. Your true artistic creations must be geared toward one of TERA's six races, each with their own food preference. The entries will be judged by the members of our writing team who serve as "specialists" for each race.



Arun Chef: Recipe Battle



Using a combination of in-game ingredients and real-world cooking concepts, produce a recipe designed to fit the palette of one of TERA’s six races. The ingredients and food types (and linked pictures to match the unusual ones) include:



Red Meat

- Bear: Tough, rich.

- Cromos: Lean, dark.

- Hyena: Tender, dark.

- Argass: Gamey, tender.



White Meat

- Boar: Tough, gamey.

- Spider: Stringy, gooey.

- Pigling: Tender.

- Manticore: Rich, sweet.



Plant

- Ghilliedhu: Earthy, doubles as Seasoning.

- Cloud Mushroom: Tasty, doubles as Seasoning.

- Toruan Fruit: Nutritious, starchy, potato-like.



Seasoning

- Basilisk: Spicy, toxic in large amounts.

- Basilisk Egg: Large, rich.

- Unicorn: Savory, luxurious.

- Khamala Flower: Sweet, toxic in large amounts.

- Galicho: Pale skin, pungent aroma, hated by vampirs, garlic-like.

- Hazevine Blossom: Nutritious, medicinal.



The six races of TERA have food type preferences you will want to match to your recipe (all six races like seasonings, however):



- Aman, Castanic: Red Meat or White Meat

- High Elf, Popori, Human: Omnivore

- Baraka: Plant



Contest: Arun Chef: Recipe Battle



Instructions: Write a recipe using the available ingredients listed above for one of the six races of TERA and post it in this forum thread. We invite you to use all parts of the buffalo, so to speak, when utilizing the ingredients. You can discuss the contest in this thread. When posting your entry, please begin your post with the words "CONTEST ENTRY" in bold so we can find them easily. You may submit multiple entries in this contest.



Prizes: One grand prize winner will receive one TERA shirt and one TERA poster, and four invitations to TERA's next testing phase. Three runner-ups will each receive one TERA shirt, one TERA poster, and one invitation to TERA's next testing phase.



Duration: Starts Tuesday, November 2nd and ends Thursday, December 2nd at 12:01 am Pacific time.



The ingredients are prepared, the stage is set, without further ado: ALLEZ CUISINE!

-- Scapes

Link to contest: http://www.tera-online.com/forums/showthread.php?t=11509

 

Note:  Some of these recipes might find there way into the game.

Good luck.

stayontarget

10 pages of recipes so far at the contest, some are quite good.  Here's a few of them posted.

Link to contest: http://www.tera-online.com/forums/showthread.php?t=11509

Recipe by Lorgarn:

CONTEST ENTRY



En Masse Entertainment



I had LOTS of FUN trying to come up with a plausible recipe. I'm certainly not a chef or a experienced cook, but I looked at some of my favorite dishes and went from there. (Dish does/can mean "food", right?)







In plain text:



"Basilisk-Wrapped Manticore, Finest Popori dish in all of TERA...



- Manticore tenderloin, 10 lbs

- Handful of Basilisk strips

- Handful of Toruan Fruit

- Handful of Cloud Mushroom

- 3/4 teaspoon of sea-salt

- 1/2 teaspoon of pepper

- 1-2 Red chilli pepper

- 1-2 Galicho

- 6 cups of a smokebeer/rauchbier of your choosing

- 8 cups of cream



Start with gently adding all of your smokebeer/rauchbier to a bowl. Add a

dash of both sea-salt and pepper. Mince Galicho and chillies thoroughly and

add to the bowl. Stir gently, just enough for the ingredients to mix.

After, add your Manticore tenderloins. Make sure they are thoroughly

covered and merged with your marinade. Marinade them for half-an-hour to

five hours.



Take your tenderloins and add them to a pan, fry them untill they are golden

brown. Saute your mushrooms untill tender, then set aside. Wrap your tenderloins

with the Basilisk strips, secure the ends with toothpicks and add them to the pan

once more. Fry in a medium heat until your strips are crisp. Fry, mash, grill or

boil your Toruan fruit until they are golden brown or tender.



Add cream, some pepper and salt to a saucepan. Add a little bit of your marinade,

some soysauce and heat it up. When heated up, add mushrooms, stir gently, take

the saucepan off. Serve your Basilisk-Wrapped Manticore together with your

Toruan fruit and Cloud mushroom sauce."

 

Recipe by Adria:

CONTEST ENTRY







In text:

- Spicy Cromos Deluxe -

For a fine dish, there needs to be a fine chef. Castanica has the finest chefs in all of Arun. We take pride in what we do and only work with the best ingredients.

"A traditional Castanic Dish"

"It will keep you on your toes!"

- Ingredients -

3 - Finely picked Khamala Flowers, Crushed.

2 - Chunks of Rich Cromos Meat (Tender).

1 - Hyena Leg meat (Tender), Skinless, cut into pieces and seasoned with Paprika.

4 - Teaspoons of the Finest Castonica Curry Powder.

2 - Teaspoons of Canola Oil.

2 - Teaspoons of Ground Coriander.

1 - Medium Onion, Peeled and Cubed.

2 - Teaspoons of Ginger, Minced.

3 - Teaspoons of Sambal Oelek.

2 - Large Toruam Fruit, Peeled & Chopped.

4 - Teaspoons of Ground Galicho.

1/2 - Teaspoon of Salt.

3 - Teaspoon of "Brass Tack Merlot's" spicy wine.

1 - Teaspoon of Cayenne Pepper, Ground.

1 - Hazevine Blossom Leaf.

- How to make it -

- Mix together Sambal Oelek, Spices, Galicho and "Brass Tack Merlot's" spicy wine in a medium bowel.

- Add Chunks of Tender Cromos meat into bowel, turning to coat.

- Let stand at room temperature for about 30 minutes.

- Heat oil in a skillet over medium heat, Add cut up pieces of Tender Hyena meat coated in Paprika, onion and stir for 3 - 4 minutes or until lightly browned.

- Stir in Chopped Toruam Fruit and Crushed Khamala Leaves, cook for 5 minutes.

- Add Chunks of Tender Cromos meat and marinade mixture into a pan and mix thoroughly.

- Cover and simmer over medium - low heat, stirring frequently, for about 20 - 30 minutes, or until the tender cromos meat is done.

- Keep pieces of Tender Hyena meat steamed, until the Cromos meat is done.



To serve, Place seasoned Cromos meat on a plate and pour the marinade sauces over it, Add the Hyena meat pieces with onions ontop and finish off with a Hazevine Leaf ontop. Sprinkle some wine over for extra flavour.

A finely made dish of the highest standards for any Castanic noble to sink their teeth into.

 

 

stayontarget

Here is my entry

 

Contest Entry



Krator's Barbecued Brandy Steak



FOOD CRITIC'S COMMENTS:

Weary Amani merchants traveling to the Elven city of Allemantheia will find the local cuisine something to be desired for us "hearty brethren". But nestled near the water byways you will find Krator's Iron pub & grill. If you are lucky enough to find this hidden gem within the desert osis I highly recommend Krator's barbecued brandy.







1/2 cup of Kaia teriyaki * Baste & Glaze

4 teaspoons of kartors brood brandy

1 1/2 teaspoons dried Hazevine Blossom leaves, crumbled

1/4 teaspoons Basilisk brine salt

1 (2 pounds) boneless beef sirloin Argass steak * About 1 inch thick



Combine Kaia teriyaki baste & glaze, kartors brood brandy, hazevine leaves, basilisk brine salt; set aside.



Trim and score fat on edge of stake, Brush both sides thoroughly with baste & glaze mixture. Place steak on grill 4 to 5 inches from hot coals. Cook about 15 minutes (rare), or to desired doneness, turning and brushing occasionally with remaining baste & glaze mixture.



To serve, cut steak across grain into thin slices.

Makes 2 servings