Postby Pallas » Sun Jun 03, 2012 2:00 pm
Pitcher Plant Pies
The 'pitchers' of this type of plant are a deadfall trap used for catching prey. They're quite deep, often roughly cylindrical in shape, and will lend themselves to holding a filling of your choice. Personally, I'd prefer minced bosmeat, but any meat or meat-free filling can be used.
First subdue a pitcher plant and remove the pitchers. Turn them inside-out, then carefully cut off what is now the outer layer (which was the inner layer when the pitcher was in the natural state on the living plant) This is the tissue that secretes liquids to kill and break down prey, so it is essential that this step be carried out properly.
Leave the pitchers to soak in a bucket of water for a few marcs, to dissolve out any remaining plant secretions.
Stuff the pitchers with your chosen filling, and cook.
Sundew Sundae
These plants possess tentacular-shaped organs which produce a sweet and sticky secretion, ideal for use as the basis of a dish for those with a sweet tooth.
Put the tentacles into an oven for a part-marc, long enough to crisp the tentacles but not so long that the secretions are destroyed, or their sweetness impaired, by the heat.
Mix the fruit from a fruit-and-nut bowl in with clotted bosmilk, and stir in a few crushed ice crystals.
Line a dish with the flowers from the sundew, then put in the crisped tentacles. Cover with the bosmilk-and-fruit mixture, and top with the nuts you still have from the fruit-and-nut bowl.
Pallas
53943
The joke is on the bloke who never spoke a word at all
But whose dreams lay unrevealed 'til they were rotten ...
Lindisfarne 'The Things I Should Have Said'