Delicious in Dungeon #59: Golden Country Dragon

It's actually not a golden dragon, it's a green dragon again...

But it's like a really small one, it shrunk! How, you ask? Erm... a wizard did it. No wait, why are you asking? of course a wizard did it!

This recipe is literally just crispy dragon pancakes, so... im just going to use a meal kit. It is the best way. 

Let's see what we're working with here... parboiled dragon goes in the oven, wraps go in the microwave for 30 seconds at the end, and the dungeon tree sauce is ready to go. Goddess bless the culinary conjurators guild!

It's more solid than it looked in the packet which is good for grillin'. I will flip it halfway through to make sure it crisps on both sides. 

I chop the spring onions into little convenient wrapping sized slivers.

And same with the courgette. Um... dungeon tree fruit.

arrange them on the plate, and then when everythings almost done, the wraps can get a little microwave.

****

It's tasty! The meat is really nice, with a perfect pulled texture and crispy skin. The spring onions are really tough though, I like the flavour but its not so nice to bite into. Not a creative twist on the recipe, its just a regular standard crispy duck pancakes meal, but it was nice to make an excuse to have it.

Delicious in Dungeon #58: Green Dragon Acqua Pazza

A green dragon! Don't worry, its not a very big one.

Instead of a big roast up this time, we have... a seafood dish?? Yep that's right.

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The dragon meat is cooked in wyvern's fire and apparantly tastes like a chimney stack.. i wont go that far but ill get some smoked duck breast for the meat. And for nightmares, last time we used clams but I couldn't easily find any so I got mussels, though they come in a garlic sauce... and to round that out we got some squid ink spaghetti and seaweed salt.

This recipe doesn't contain pasta, but i don't feel like eating plain meat with nothing else, so im adding a bit for the base. Plus the whole dish is boiled in sea water, which i'm also not going to do to the pre-cooked meats we have. We're really making do here. Anyway, adding a little too much salt to the pasta water instead, for the sea water. goody.

This dragon breast is already smoked, but I want to sear it a bit so its warm and tasty.

I swear i didn't do anything to this spaghetti! It just seems to be falling apart on its own. Well, unless it was the salt water? It was a really cheap discounted pack though.

While the spaghetti is draining, we can heat the mussels as well. They came in a sauce, which is probably nicer than just salt flavour.

Pouring some of the sauce straight on the pasta and then ill arrange some mussels on the plate.

For a final touch, ill season it with seaweed salt for the seawater flavour (unenthusiastically) and I also have some bonito flakes, those are seafoody and smoky!

*

Well, at least it doesn't taste like seawater and chimney smoke. It's actually fine, I guess.. It tastes like mussels and smoked meat, two things I don't particularly go out of my way for. I was also disappointed that the spaghetti fell apart into little bits, making it annoying to eat. The duck was nice, but the added salt and overall seafood flavour didnt do much for it. I don't think its bad, but I don't like it.

Delicious in Dungeon #57: Head-Hunting Rabbit Curry

We have to make curry. No like, we have to make... LOTS of curry.

Sorry, ominous fantasy world rabbits, but you're going in the soup again.

Maybe I won't make as much as they make in the manga, but I will make a nice big batch, as much as my cookwares can handle. We have rice, potatoes, carrots, onions (not pictured oops), mushrooms, garlic, instant curry, and a big cylinder of rabbit meat.

Let's start by steaming plenty of rice. I guess traditionally they do japanese rice with japanese curry, but I have some thai jasmine rice that I think will be nice with it.

First I will chop the stewing vegetables (potato, carrot, mushroom) into nice chunky pieces and put them to one side.

Then i'm going to slice up the garlic and onions, which I will fry in some butter along with the meat to add a nice flavour base.

Once all the vegetables are good to go I can chop the raw meat last.

I'll just take the whole wadge of it and slice it all up. That's a good amount of rabbit!

Once they are looking lightly cooked its probably fine to add the rest of the vegetables..

OK... I may have overdone this a little... um... hopefully the water will soften them down and stop them from burning, if not maybe we'll get a second pan.

Next we dump in all the curry blocks and plenty of water. You can check the back of the box for the right proportions but tbh I just eyeballed it. We've got a lot of added ingredients to soak.

We can just pop the lid on and trust the process... well occasionally stirring it gently. As you can see its already coming along nicely, once the potatoes are soft its good to go.

*****

I love a nice stewed curry, its mild but well-rounded and comforting and you can pack lots of veggies in there. It's also super easy. Maybe I could have chopped the vegetables up real tiny make it look more like a giant serving? But this process was more authentic.

And it also makes plenty of meals worth!