Request: Fallout: New Vegas – Wasteland Omelet

Oh my, is it Wednesday already!? I’ve recently started a new job working full-time and I’ve been so busy I’ve not had a moment this week to even play Fallout: New Vegas which has been sitting on my shelf for several months now. So when I get in from work or you settle down after a long day roaming in, well, nothing, you want something quick and nutritious (plus you really have to use up those Deathclaw Eggs). I’m personally a big fan of Omelets (Omelettes? What an odd word) and I love that New Vegas has Hardcore survival style gameplay. It’s this mode which has attracted me to the game and I’m excited to see how well it’s been implemented – for games like Fallout it’s an aspect I really miss! So stoke your fire and follow this very simple but delicious recipe.

This recipe serves 1.

What you will need: A large non-stick frying pan, a bowl, a spatula and a whisk.

Ingredients:

1 Teaspoon Butter

40g / ¼ Cup Red Delicious Apple (Finely Diced)

3 Large Eggs

1 Tablespoon Milk

Salt & Pepper

30g / ¼ Cup Emmental Cheese (Grated)

2 Thick Ham Slices

Making the Wasteland Omelet:

1. In a bowl whisk together the eggs and milk, season to taste and set aside. Then heat the butter in a frying pan on a medium heat.
2. Add the apple to the frying pan and warm through, once the apple begins to soften remove it from the pan and set aside.
3. Pour the egg and milk mixture into the frying pan and allow it to cook. Keep an eye on it so it doesn’t burn underneath and move the pan to help any liquid on top cook.
4. Once the top begins to look firm and cooked, sprinkle half the omelet with the apple, followed by the cheese and then the ham slices.
5. Add a little bit more cheese on top of the ham and carefully use the spatula to fold the omelet in half – the cheese should help it seal once folded.
6. Allow everything to melt and then serve!

The ingredients and inspiration behind the recipe are pretty self-explanatory; the combination of BlamCo Mac & Cheese, Crunchy Mutfruit, Deathclaw Eggs and Lakelurk Meat are simply the ham, cheese and apple which go so well together. Only with less radiation. Maybe. Before anyone mentions those bizarre claw/feet – I know. I tried sculpting some out of chicken, ham and even attempted fish but it just looked ridiculous. Lakelurks don’t even have a piece of anatomy that looks like that. If you’re really distressed I think the closest real-world representation would be a chicken foot. I bet you’re glad I kept it out now, huh?

If anyone would like to re-create this recipe and actually use chicken feet or create a convincing version of the claws – send it to me and you’ll get a special reblog. Because you’d be a braver person than I.

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Diablo – Health Potion

The red health potion, stored in a mystical apothecary vessel, is incredibly iconic in gaming and is found in many a dungeon crawler. Since I’m so excited for Diablo III I thought I’d focus on the most famous and original version as found in the series (though I’m aware that health potions are not being used in Diablo III – boo!). So in the spirit of Christmas and New Year being a time for relaxation and recuperation I thought this surprisingly sweet and refreshing health potion is just what most of us are looking for.

This recipe makes 1 drink.

Ingredients:

1 Measure Cranberry Gin

0.5 Measure Żubrówka (Buffalo/Bison Grass Vodka)

0.5 Measure Amaretto

Squeeze of Lime Juice

Top Up Tonic

Many people have been asking where to get the flask from - it was a lovely gift from a friend who picked it up at http://www.demijohn.co.uk/. For people outside the UK I came across this site which has a great selection http://www.specialtybottle.com/. Found somewhere better for the US? Let me know!

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Christmas Special Appetizer: Fallout 3 – Yum Yum Deviled Eggs

After the complication of a trio of recipes for last weeks post, I felt something from a simpler time was needed. A time when women were women, men were quite possibly all exactly like Don Draper and mutants were mutants. Christmas is often hailed as the tackiest holiday thanks to gaudy decorations and glitter, but this also makes it the most retro. Apart from making my starter a prawn cocktail, deviled eggs come in as more of the American classic of yesteryear and Fallout 3 just happens to be full of these strange, vintage consumables. In the interest of safety I’ve removed all rads and rehydrated the eggs for your dining pleasure.

This recipe serves 6.

What you will need: A pot, a bowl and a spoon.

Ingredients:

6 Large Eggs

3 Tablespoons Mayonnaise

½ Teaspoon Mustard

Salt & Pepper

Garnish

• Paprika
• Fresh Parsley
• Sliced Spring Onion

Making the Deviled Eggs:

1. Boil the eggs in a large pot of water for 6-10 minutes to make sure they’re hard. Remove the eggs and leave them to cool in a pot of cold water for 15 minutes.
2. Carefully peel the shell off and slice the eggs in half lengthways.
3. Remove the yolks and put them in a bowl, add the mayonnaise, mustard, salt & pepper and mix well until creamy.
4. Using a spoon (or an icing bag for that added retro touch), fill the eggs back up with the yolk filling.
5. Arrange artfully on a plate, garnish with the paprika, parsley and spring onion, then serve.

Fallout 3 sparked a kind of hysteria in me that seems to appear any time I play a Bethesda game; I distinctly remember collecting bottle caps from nights out (possibly trying to pay for cabs home with them) and sharing bobby-pins from my hair with people, explaining why they would need them before they awkwardly all gathered at the opposite end of the bar – I was, in a word, obsessed. Making these Yum Yum Deviled Eggs has made me rather excited to catch-up on my ever growing backlog of games over the Holidays and play Fallout: New Vegas. And if there’s one food that could survive a nuclear disaster, it probably is a deviled egg.

Like this? You might also enjoy the Fallout: New Vegas - Wasteland Omelet.

Christmas Special Drink & Nibbles: Skyrim – Black-Briar Mead, Grilled Leeks & Elsweyr Fondue

Everyone knows cold weather demands a warming drink and something to nibble on, preferably in front of a roaring fire. For the start of my Gourmet Gaming Christmas feast I thought taking a trek back to Skyrim might be worth while due to a lot of requests and let’s not forget its cold, snowy, Nordic landscape. Someone managed to source me some authentic Norfolk mead (thank you!) which I’ve used as my base for creating the infamous Black-Briar brew. I didn’t want it to be just a plain old mead; I felt that spices and fruits available around Skyrim could be added to create a more hearty drink. I’ve also been in enough bars in Skyrim to know that you can’t drink mead without some grilled leeks, why not dip them in a Kajiit’s favourite - Elsweyr Fondue?

This recipe serves 4-6.

Black-Briar Mead

What you will need: Large pot, a sieve and a serving jug/bottle.

Ingredients:

200ml / 1 Cup Mead

200ml / 1 Cup Dry Cider

200ml / 1 Cup Cloudy Apple Juice

2 Tablespoons Honey

3 Star Anise

1 Teaspoon Cloves

1 Cinnamon Stick

1. Add all the ingredients to a pot and simmer gently for 30 minutes. Sieve the mixture into a clean bowl or serving jug. Can be enjoyed warm or chilled.

Grilled Leeks

What you will need: A pot, a bowl, and a griddle pan.

Ingredients:

Leeks

Olive Oil

Salt & Pepper

1 Clove Garlic

1. Slice the leeks vertically in half and wash thoroughly in cool water. Pop the halved leeks in a large pot of water and bring to the boil. Cook for 4 minutes or until cooked about half way through, then drain and instantly submerge the leeks in a bowl of ice cold water to stop them from cooking any further.
2. Dry the leeks in some paper towels then season with a little olive oil, salt and pepper and garlic. Warm a griddle pan on a medium heat.
3. Lay a few leeks at a time, open side down on the pan. Try to keep them intact so they still have their shape. Turn them gently every few minutes to prevent from burning. Once cooked, lay on a plate or tray to serve.

Elsweyr Fondue

What you will need: A fondue pot/a heavy pot and a grater.

Ingredients:

200ml / 1 Cup Ale

110g / 1 Cup Mature Gruyère (Grated)

110g / 1 Cup Emmental (Grated)

1 Tablespoon Flour

¼ Teaspoon Nutmeg

1 Teaspoon Sugar

1. If you have a fondue pot with a heater than use that. If not – you can also use a heavy pot to melt your ingredients.
2. In the pot heat the Ale on a medium heat – do NOT allow it to boil.
3. Mix the grated cheeses with the flour until it is lightly coated. Add the cheese a little at a time to the ale, stirring gently. Reduce heat to low.
4. Once the cheese has melted, add the nutmeg and sugar and mix gently. Grate over a little more fresh nutmeg and serve.

The original recipe calls for black-market “Moon Sugar” which we know is used to make Skooma, so I had to do some research on what this could be. I instantly thought of nutmeg; it’s seasonal and is a traditional spice to serve with Swiss based fondues. It also has psychoactive and toxic effects if consumed in large amounts, causing sickness and hallucinations – not unlike the in-game drug. Skooma: Not Even Once, Elsweyr Fondue: Delicious. Try dipping in chunks of fresh bread or fruits and eating with savoury preserves or chutneys.

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