EQ2 FURNITURE



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Books
Gnome recipes, vol 2 by Leucosia
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Leucosia's Humanoid Recipes
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Discovered on 13 Jun 2012 at 3:00:00 PDT.









Here is the long awaited volume 2 of our yummy Gnomes recipes!

         GNOME'S OR RATONGA'S KEBABS
                     WITH PEANUTS SAUCE

Kebabs is the main way to eat gnomes or rats, everybody will tell you that. Especially Cloudrat who knows a lot about rats, or Gratouillis (but she's an ogre, so one never knows what those eat).
Every time you catch a gnome, gnomekebab is on the menu. Every time you catch a ratonga, everybody thinks about it.

* 800g (1.7 lb) gnome, rat or chicken
* 1 big clove of garlic chopped
* 3 tablespoon chopped ginger
* 10 cl (3.4 fl oz) soy sauce
* 15 cl (5 fl oz) coconut milk
* 3 tablespoon honey
* 6 tablespoon peanut butter
* 1 tablespoon curry
* 1 teaspoon cumin
* 1 teaspoon turmeric
* 1 teaspoon citronella
* chopped peanuts for decorating
* skewers

Cut the meat into small bits.
In a big bowl, mix every ingredient and add the meat. Put the bowl in the fridge and let marinate for at least 4 hours (turning it at times).

Skewer the gnome bits and put them on the grill (barbecue or regular oven at 180°C/350°F). Let cook 5 minutes on one side and 3 on the other.

Take the leftover sauce and put it in a sauce pan and cook it for 2 minutes. You may add a bit of coconut milk so it may coat the kebabs better. Mix it if there's some little bits and pieces left in it.
Serve the kebabs on a dish, covered with the sauce and with chopped peanuts sprinkled on top.




      GNOMES AND DWARVES SAUSAGES

Sausages are always good to eat. Why not make some with your local devs?

For 70 sausages
* 2.5 kg (5.5 lb) of gnome (or pork)
* 2.5 kg (5.5 lb) of dwarf (or beef)
* 1/2 (whole not cloves) garlic
* 15g (0.5 oz) salt per kg
* 3g (0.1 oz) pepper per kg
* 1 bunch of parsley
* Mutton guts (24/26 cm diameter, 9.4-10.2 inches)

The previous day, put the guts to drain (keep the brine to put extra guts back in it).
Rinse them 2 or 3 times.
Cut the meats in pieces and put them in a mincer together. Add a clove of garlic from time to time.


Weigh the meat mix to add the salt and pepper (2.5 oz salt, 0.5 oz pepper in our case, 75g/15g). Add parsley to the meat and mix the whole stuff with your hands.

Put the end of a gut on the end of a funnel and pour a little bit of lukewarm water in it. Rince twice.

Put the end of the gut on the mincer sausage nozzle and slip the whole gut around it except a small bit for the knot.
Let the mix fill the gut until it reaches the desired length of the sausage then turn the gut to divide the sausages turning in one way the first time, then the other way the
second time and so on.





                   TAWNY ROASTED DEVS*

(submitted by Kuulei)

»2 Small Devs*
» 1/4 cup orange juice
» 1/4 cup olive oil
» 1/2 teaspoon salt
» 1/4 teaspoon pepper
» 4 tablespoons parsley,chopped
» 2 garlic cloves
» 12 strips of bacon (Fyreflyte's bacon is nice)

Rinse Devs*, trim & pat dry.

Sprinkle with orange juice then brush with
olive oil (inside and out). Sprinkle with salt & pepper.

Divide chopped parsley and garlic cloves, placing inside each cavity. Place Devs* on rack in roasting pan.

Arrange bacon strips on top; bake at 350
F for 1 hour, basting often. Remove bacon and continue baking for 30 minutes, or until breasts are browned & cooked through. Let stand 10 minutes before slicing.

*If Devs are not available, you may substitute pheasant or other fowl.