To make ascended foods, players must first achieve a 500 in Chef. Do you want to go with the gourmet cilantro lime steak or the strawberry cilantro cheesecake? It’s hard to pick what to stuff in your mouth so here’s a rundown of the top ten best ascended foods. The last time I’ve made this one, it kept us company through an entire dinner – it tagged along with a gang of green asparagus spears on a starter-salad, snuggled up to spicy, seared ostrich steaks and sautéed green beans and topped off a couple of goat’s cheese slices to perfectly round off the meal.Ascended foods are new and choosing the right ones isn't so easyĪscended food is the most recent entry to the Guild Wars 2 culinary experience and there’s a lot of food to choose from. Once you’ve opened a jar, it will keep for a week if you keep it refrigerated. That’s not everybody’s cup of tea though, so make sure you taste-test the “raw” peppercorns as well before going ahead with that one.ġ3) Fill the chutney into sterilized jam jars and seal them.ġ4) Store them in a cool spot of your kitchen – they’ll keep 4-5 weeks while they’re sealed.
The green pepper should be recognizable but not overpowering the cranberries, the black pepper should leave a slight zing and the very-berry sweetness should be right on par with the vinegary acidity.ġ2) I always stir in roundabout 1 more Tsp of the green peppercorns once the chutney’s completely done, just to add a couple of fresh pops to bite down on. Depending on the quality of the cranberries you might need to adjust the seasoning with more pepper, salt or vinegar. Give it 1-2 mins to cool down to non-tastebud-scalding levels, then have a taste. You’re golden when the chutney has thickened enough to slowly drip off your spoon in sheets… chunky sheets, that is.ġ0) If you’ve taken it too far, stir in some cranberry juice.ġ1) Pick up a teaspoonful and spread it out a little on a small plate or saucer. However, should you be looking at watery stuff seeping back into a wooden-spoon-drawn-line on the bottom of your pot, you’re not there yet. While the chutney may seem to be a bit too runny for comfort due to the hot sugar, it will thicken up more as it cools down. Ĩ) From that point on, start stirring more frequently and have an eye on the consistency.ĩ) If you’ve never made a jam of some sort before, hitting the golden spot might be a bit iffy. Stir from time to time to make sure nothing’s sticking to the bottom of the pot in an attempt to ruin your delicious chutney. Stir the lot until the sugar has dissolved.Ħ) Stir in the remaining ingredients until everything’s evenly distributed.ħ) Leave the mixture to simmer down, uncovered, for about 20 mins until the fresh berries have all popped open. Here’s my (in-)famous Cranberry & Pepper Chutney~!ġ00g fresh Cranberries – if you’re using frozen – unsweetened! – Cranberries, don’t defrost them before using themĤ Tbsp Preserved Green Peppercorns – make sure they’re preserved in salt brine or a lightlyvinegared brine and steer clear of the oily or vinegar-only onesġ) Set a heavy-based pot onto medium heat.ģ) Once the butter has dissolved, add the shallot cubes and sprinkle them with a pinch of salt.Ĥ) Sautée them for about 4-5 mins, stirring occasionally, until they’re tender and start to take on a golden color.ĥ) Deglaze the pot with the vinegar and add the sugar. To take myself out of the headspace-spiral for a breather, I decided to skip the conceptual dishes and share one of my favorite condiments with you guys – something that works beautifully on a slice of bread, with a handful of crisps or dipping-veggies, as an accompaniment for grilled or pan-seared meats or as a fruity highlight on a cheese platter. …ranging from sweet desserts to hearty main dishes and back again.
Let’s hear it for snap decisions opening up endless possibilities!Īnyways, as these things sometimes turn out, I had too many ideas in my head involving the humble Omnomberry Compote… Ever since I’ve settled on using Cranberries in place of Tyria’s Omnomberries, and by doing so, inadvertently opened the door for myself to twist, tweak and turn around the related recipes in all directions, I’ve been running haywire in my kitchen whenever I pick an Omnomberry recipe to play with. Cranberries are mostly used in a sweet’ish kind of way. In Tyrian recipes, my beloved Omnom- a.k.a.
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