Matovilka Eats

Easy coconut caramel chicken

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PIZZA CRUST RECIPE

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The Almost-Perfect Grilled Cheese Sandwich

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Easy Construction Cake

ナイアガラ

Sea Viper Poke Bowl Note: this recipe is inspired by but does not appear in The Elder Scrolls.

Maormer food is a mystery, but its legacy lives on in the Summerset Isles. I named this dish after the notorious Sea Viper pirates from the Second Era, as it’s got a good wasabi kick and will keep you fighting fit with tasty seafood, avocado, and nori! This poke bowl is easy to make and makes a great lunch on the go.

You will need: 1 large salmon fillet, peeled and cut into bite sized cubes 1 ripe avocado, cut into cubes Handful of mixed salad leaves ½ onion, peeled and sliced thinly 2 cloves garlic, crushed 2 tsp sesame seeds 1 tsp sesame oil 1 tbsp light soy sauce 2 tbsp yuzu orange dressing (or lemon juice if unavailable) ½ tsp wasabi (less or more depending on your preference) 1 tbsp salmon or flying fish roe Handful of grated nori (dried seaweed) 2 cups white or brown rice 2 tbsp sushi rice vinegar

Method Steam the rice until cooked and stir in the sushi vinegar. Transfer to a bowl.

Combine the avocado, salad leaves, and salmon, then dress with the soy sauce, yuzu, sesame oil, garlic, and onion and toss until well coated and mixed. Place on top of the sushi rice.

Garlic cod with potato crust

This is a very traditional dish from Skyrim that’s simple and makes for a filling and tasty lunch or dinner. Just like all Nord stereotypes, this recipe speaks for itself and is uncomplicated, so enough with the chatting and let’s get cooking!

You will need: 2 medium sized cod fillets, skin removed 5 medium sized red potatoes, peeled and mashed ¼ cup freshly grated parmesan Salt and crushed black pepper 1 tsp paprika powder 6 cloves crushed garlic 1 tsp dried mixed herbs Juice of 1 lemon Butter, for brushing

Method: Marinate the cod in the lemon juice and 4 cloves of crushed garlic, with a sprinkle of salt and pepper to taste. Refrigerate for 1-2 hours.

Preheat your oven to 180C/356F. Baste a baking tray well with butter.

In a mixing bowl, combine the mashed potatoes, parmesan, remaining garlic, herbs, and salt and pepper to taste. Blend together well.

Remove the cod fillets and pack the potato mix around each fillet evenly with your hands, both on top and bottom. Transfer to the baking tray and baste with butter.

Solitude salmon-millet soup

This classic Nord soup is a hearty favourite, hailing from the city of Solitude, and is great for those who prefer dishes with a milder flavour. Nutty creamy millet forms the base, while generous chunks of fjord salmon and fresh Skyrim vegetables give this soup a wonderfully fresh flavour and texture. It's the perfect dish for any time of year!

You will need:

1 1/2 cups millet

300g salmon, cut into chunks, and deboned with skin off

50g butter

1 litre vegetable or seafood stock

2 cups water

1/2 cup heavy cream

5 or 6 sliced button mushrooms

1 large leek, sliced

2 carrots, peeled and sliced

1 brown onion, chopped roughly

1/2 small head of broccoli, cut into small chunks

1/2 cup fresh or frozen peas, shelled

3 cloves garlic, crushed

Salt and pepper, to taste

Olive oil

Fresh dill sprigs, to garnish

Method:

In a large pot, melt the butter on medium heat and throw in the onion, garlic, carrots, broccoli, mushrooms, peas, and leek. Stir fry until the garlic and onions have browned slightly and the carrots and broccoli start to tenderise.

Add the stock, water, cream, and season with salt and pepper. Stir well to combine, and bring the mixture to a boil, covering for 5 minutes.

In a pan, heat the olive oil until sizzling and add the salmon chunks and millet. Season evenly with salt and pepper, and fry until the salmon is slightly browned on the outside, but not crisp. The millet should be slightly toasted and smell nutty and sweet. Remove from the heat when ready, then transfer to the soup pot.

Stir the soup well, and bring the temperature down to a simmer and pop the lid back on. Cook for 25-30 minutes, until the millet has softened and the salmon falls apart easily. The soup should have a thick and creamy consistency, but if it's too thick for your tastes, feel free to add more water.