Breath of the Wild #74: Gourmet Poultry Pilaf

Ingredients: Raw Whole Bird, Hylian Rice, Goat Butter, Bird Egg

Description: "Made with the highest-quality poultry, every bite of this pilaf floods your mouth with flavor."

Alright we need the gourmet-est poultry and the most elaborate pilaf! Whats the biggest fanciest bird I can get... how about... ostrich!!? I think this will go well with a classic middle-eastern type spicy and fruity pilaf. We've got jasmine rice, butter, an egg, onion, chilli, peas, mint, chicken stock, raisins, almonds, and a whole bunch of spices, lets see... 

I still wanna take it easy and just steam my rice, but ill mix it with loads of flavours and stir it halfway through. So lets see... plenty of turmeric, a bit of paprika, garam masala, dried coriander, cumin, cardamom pods, star anise, and some torn up mint leaves. Is that enough? Is this... golden rice...?

I chop up the onion and chillies real small, we need lots of colourful stuff and junk in the rice.

Here's how it looks part way through, fair to say we have just enough turmeric. Stirring it around a bit should hopefully help release the cardamom and anise flavours.

When the rice is nearly done we can start frying up the veg with a bit of butter.

And chop up one of the ostrich steaks to have in the mix. They're pre-cooked so no worries! I guess we could also add some salt and pepper at this point, I didn't add any to the rice.

Oh right, raisins! I don't really like getting a big sweet raisin in my rice or salad, but i like a little bit of more dispersed sweetness, so im chopping these up smaller.

In go some raisins and peas...

I still don't know what to do with eggs and pilaf, so I ill scramble it and therell be chunks througout the dish.

Ok its heated and ready for all that rice! I may have made a lot... ill throw in a good chunk of butter, and add more if it dries out too much.

And lastly, the almonds! For that extra nutty crunch. I had a bit more mint leaves so ill throw them on as well. I just keep stirring that up and take it off the heat. Now to find a container for a mountain of hot rice... oh, and one last thing...

Heating the other ostrich steak to go on top! Now thats decadence. Unfortunately though, I DID forget to get tomatoes and greens for the garnish. IM SORRY!!! (who cares)

*****

It's a flood of flavour! Theres so many different flavours, and lots of satisfying crunchy bits. The ostrich steak is sooo nice, its like a lean flavourful red meat with a slight smokyness to it, so its a fun match with all the earthy and aromatic spices. I only ate half of whats on the plate but i just know ill be craving those leftovers. I probably committed like 10 pilaf sins a restaurant wouldn't accept, but im just... a gamer.

Delicious in Dungeon #43: Griffin Soup (Upper Body)

Big bird front and a lion's booty, that's a griffin right?

The first soup is made with the upper body, which is the bird part.

I have the biggest bird meat I could find (ostrich). The recipe is a super simple broth, made with just meat and salt. I really though about sticking to the brief, but... it just feels wrong, you know? After all, this is a part-cooked steak, it's not exactly broth-making meat. It just feels like a waste to cook it so plain.

So I thought id design my own fun soups based on the expected flavour profile. It looks so steak-y, so ive gone with mushrooms, a bit of bell pepper, plenty of black pepper and a little bit of horseradish sauce.

Oh! I should also add some salt, and why not some spicy. I'll add celery salt and cayenne pepper as well.

***

It's so peppery and warming! No surprise, we have a lot of types of pepper in there, and the horseradish sauce is not subtle. If you told me the meat was just roast beef, i'd have believed you. Maybe they could have just sold me beef steak... but... it was actually pretty cheap for steak then. It was a good cut too, very consistent and not tough even though i boiled it to death. Simple or not, broth isn't that filling though.