Food journal: Monster Hunter World Iceborne Platter by Phina Cooking
Let’s start! Prepare one day ahead.
Eggnog is the best drink for hunters in cold weather.
milk 463g, clove 2g, cinnamon powder 1/4 tsp
Keep boil for 5 minutes.
4 egg yolks of Rathalos, 100g sugar.
Slowly pour in the hot milk.
Keep low heat and stir.
Add light rum.
Keep in refridgerator over night.
Making vegetable stock.
Using mushroom and mountain grass. Please check the description box for more infomation.
Keep low heat for 3 hours.
Making bone stock.
1KG of bone of Radobaan.
Transfer into a pressure cooker and add vegetables.
Add water in the frying pan and bring to a boil, then pour into the pressure cooker.
Cook on high pressure for 2 hours, or cook non pressure for 4 hours.
Making dough starter.
113g cold water, 1/16tsp instant yeast, 120g all-purpose flour from Aibo.
Let rise for 14 hours at room temperature. (24hours at iceborne camp)
Mash a head of garlic into paste.
The left one is spicy sausage, the right one is garlicky sausage.
Soak the Buldrome casing in water for 10 minutes.
Fill with water to check if there are any holes.
Slip the casing on the stuffing tube.
Stuff the minced meat of Tigrex.
Tie a knot.
Stuff the meat.
Poke some holes to prevent burst.
Tie up the end.
Pinch off and spin the link. Separate each link in length of 26cm.
Refridgerate over night.
Strain vegetable stock through a fine mesh sieve and let cool. Then store in the fridge.
Strain bone stock through a fine mesh sieve and let cool. Then store in the fridge.
The meat on the bone all falls off.
The next day.
First, make the bread.
418g all-purpose flour, 2tsp salt, 2g instant yeast.
Add 255g luck warm water into the dough starter.
Mix the dough for 10 minutes at low speed.
Let rise in a covered container for 90 minutes at room temperature.
Making the main dish: meat stew.
1KG of meat. Sprinkle salt and pepper.
Also seal the side.
Put the meat into a slow cooker. (The meat in the pot is from the bone.)
500g small potatoes, 2 carrots, 1 onion, 3 garlic cloves.
2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp rosemary, 1 tsp thyme, 1 tsp hot pepper powder, 1 tsp caraway seeds.
Add bone stock.
Slow cook for 4 hours.
Making creamy mushroom soup.
50g of dry mushroom. 600g hot water. You can substitute with fresh shitake mushrooms.
Cut 200g button mushroom into slices.
Cut 2 shallots into shreds.
1 clove of garlic.
1 1/2 tbsp butter.
Add soaked mushroom.
Salt and black pepper.
Simmer for 20 minutes.
Blend until smooth.
3 egg yolks of Rathalos’s egg, 200g cream.
Bring to a boil and set aside.
The dough is ready!
Deflate the dough.
Divide into 4 portions.
Roll each dough into a ball and let rest for 90 minutes.
Deflate and shape the dough.
Fold the dough twice and roll into a log shape.
Put the dough in a warm place and let rise for one hour.
Preheat the oven at 250C degree. Slash the dough with a sharp knife.
Bake for 30 minutes.
The bread is done!
Making mac & cheese.
Cook in boiling water for 3 minutes.(4 minutes less than instruction.)
Black pepper, nutmeg.
Add macaroni into boiling milk.
Cook for another 2 minutes.
Sift the milk into a bowl.
Butter 90g, cake flour 60g.
Add milk and stir, cook until thick.
Mascarpone cheese or thick cream 374g
Transfer into a big pot.
Gruyère cheese 200g.
Black pepper and salt.
Mount into a baking tray.
Put 50g Gruyère cheese at the top of the mac & cheese. Bake it at 180C degree for 30 minutes.
Making side dish: sausage.
Heat up some water to about 80C and put in the sausages.
Cook until the sausages float.
Pan fry until golden brown.
When the meat is done, add broccoli into the pot and cook.
Cut the meat into small pieces as you like.
Cook on high heat to thicken the broth. You can add some starch as a thickening agent.
Pour it over the dish.
Drizzle some cream.
Stir fry boletus with some butter.
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The shopping list.
The total amount of food may offer 10 meals for an adult.