Final Fantasy XV Kenny’s Original Recipe
Aside from cooking, one of the other things I like to do in my free time is to play video/mobile games or board games. So when Final Fantasy came up with a cooking sidetrip/mini-game, I kind of went all nuts for it. You would have to look for ingredients to strengthen your characters and prepare them for the next day. And the food looks so good and realistic!
See, it’s not your regular burger joint menu, nor does the food look typical like in other games. Instead, foraging for ingredients, cooking and eating is part of the game. One of the guys assigned to be with the Prince Noctis was Ignis— a tall guy with glasses, smart and tactical; but also very artistic so that he gets inspired by a meal they’ve eaten or a quillhorn they’ve defeated.
Here is what makes it more interesting. Hajime Tabata, the creator of the game actually had a chef and a food team design the number of dishes that were served in the game. Some of the recipes came from food photography but some were cooked and photos were taken at every angle for 3D modeling.
“Recipes were just one element of the camping scenes, but the catalyst for our obsession was the high quality of the food graphics that the camp team was able to create in the pre-production phase,” Tabata says. “In Japan, we have a term called ‘meshi-tero’ (an abbreviation of the Japanese-English combo phrase ‘Meshi (food) Terror’ and similar to the English term ‘food porn’), but that pretty much summed it up. We have to create truly delicious-looking food scenes similar to those that appear in movies and anime.”
Excerpt from Eater.com:https://www.eater.com/2016/12/21/14030230/final-fantasy-vx-15-food-review
The recipe I chose to first recreate was Kenny’s Original Recipe or Ignis’s Salmon Recipe.
Frankly, I have been googling FFXV recipes for quite a while now and this seemed to stand out as it had the ingredients I needed to make it for that lazy Sunday dinner (because where do you find Quillhorn,right?). And I thought, why not?
This recipe was inspired by the remake that Langsta from youtube did– concept is the same but the ingredients are a bit different as I did my own spin on it. Recipe of Langsta here.
Kenny’s Original Recipe: Cheesy Baked Salmon
Prep time: 20 minutes
Cooking time: 30 minutes
• 400-500 g salmon. To make it look more accurate, use salmon steak cut (picture below). I didn’t have any so I used a nice thick fillet cut.
• 5 cloves of garlic, minced
• 10 grams emmental cheese
• 10 grams gouda
• 10 grams cheddar cheese
• 50 grams slices sharp cheddar cheese
• 2 tbsps cream cheese
• 1 cup of cream (optional: replace with milk)
• 4 tbsp flour
• 2 tablespoons of butter
• 1 teaspoon Paprika
• 1/2 teaspoon tabasco
• 1/2 teaspoon ground Sage
• 2 dashes of ground nutmeg
• 1/2 teaspoon chopped Taragon leaves
• The juice of 1 1/2 half lemon
• Salt and Pepper to taste
• Lettuce for garnish
1. Season salmon with salt, pepper, paprika and the juice of one lemon.
2. Pan grill the salmon, until it is seared on all sides and cooked halfway
3. Mince the cheese into small pieces, or grate them.
4. In a saucepan, brown the butter (not too much) and add garlic
5. Add the flour, slowly stirring to ensure it is mixed thoroughly.
6. Once flour is mixed through and cooked well, still in milk or cream, adding it in small batches, continually mixing.
7. Add 1/2 tsp dried sage, 2 dashes ground nutmeg.
8. Add the minced and cream cheese and mix constantly until smooth and creamy
9. Add minced tarragon leaves and 1/2 cup of lemon juice, and a dash of tabasco (tabasco is optional)
10. Season with salt and pepper. Ensure that you don’t overcook the sauce so that the oil won’t separate from the sauce and so that it won’t break down.
11. In a baking dish, place salmon and pour the cheese sauce over. Bake for 10-15 minutes until top is brown and crusted. You can put thin lemon slices underneath the salmon as an option.
12. If you don’t have an oven, You can achieve the same effect if you blowtorch the top of sauce–but ensure that the salmon is cooked through already before you pour the sauce over.
13. Place on a white dish, garnish with parsley and lettuce or whatever greens you prefer