Skull & Shackles
Delicacies of the Shackles
Discovered by adventurers exploring the Draconic Coast, this pricey seafood dish has become popular with Free Captains of the Shackles seeking to entertain guests and peers. The dish has even made inroads at lavish Salamonis noble dinner parties, where it has become quite popular.
6 quarts of water•
6 tablespoons of salt•
4 pounds of meat from the combat claw of a monstrous lobster or crab
2 Tbsp thyme (optional)•
2 tsp lemon juice, fresh (optional)•
1 bay leaf (optional)•
Add salt and any herbs used to water and heat to boiling in a large kettle. Add meat to water, cover and allow the water to again reach boiling. Simmer for ten minutes and drain. Remove and mince boiled meat. Usually served with vegetables and warm bread.
The last report of the squeemish or a treat for the open-minded. It consists of mainly the non-toxic things that can be scavenged from the jungle, and so the recipe varies from person to person, or the jungle you happen to find yourself in.
6 parts water
2 parts insects (grubs, ants, cockroaches recommended)
3 parts jungle leaves and/or roots, roughly chopped
1 part salt
Any other meat you can find (monkey, parrot, tiger etc.)
0.25 parts herbs and pepper (if available)
Rinse the insects in salt water (or rum for an extra kick) and boil the water. Add the insects, salt and roots to the water. Cover and simmer for 30 mins. Dice any meat you have and chop the leaves. Add the meat and herbs to the water, cover and leave for a further 30 mins. Add the leaves, cover and leave for another 15 mins. Season to taste with whatever you have.
For added surity, try getting the least popular crew member to try the insects, leaves and roots prior to cooking to ensure non-toxicity.
A wilderness variation on a favourite Kondaran dish, usually served with bread and fresh greens.
Roughly chopped, cooked meat (anything non-red will do, poultry, game or various mammals)
Mayonaisse (or some other savoury substitute)
Alarisian spices (Paprika, Cumin or various others are good)
Thinly sliced or dried fruit (Mangos work well, but sultanas are traditional)
Chickpeas or other pulses
Put a pan of water on to boil, once boiling add your pulses and leave to boil for 10 mins
Mix together the meat, fruit and mayonaisse in a large bowl, the mayo should generously coat everything.
Mix in spices, the more the better. The mixture should turn a warm orange/red colour (the traditional colours of Kondar). Keep tasting to ensure the mix is flavoured but not too spicy.
Drain the boiled pulses and stir in to the mix whilst still warm.