Indiana Jones and the Great Circle: All Recipes List

Three recipes can be found in The Vatican stage of the game: Saltimbocca alla Romana, Cacio e Pepe, and Risotto ai Funghi.

Giovanni,
Here is a recipe suggestion for you. I tasted this when I visited the Lombardi region last spring.

It was delicious!

-Antonio

Ingredients:
4 veal cutlets
4 prosciutto slices
4 sage sprigs
100 g butter
glass of white wine
salt and pepper to taste

Season veal cutlets with salt and pepper. Place a sprig of sage over each cutlet, followed by a slice of prosciutto, then skewer them with a toothpick to hold the ingredients together.

Saute the cutlets in butter. Add a dash of white wine and let it evaporate.

There you have it – a simple and tasty dish.

To my granddaughter, wishing that you may finally find a husband, I leave you my recipe for Cacio e Pepe:

Ingredients:
400 g spaghetti
2 tsp peppercorns
150 g pecorino

-Crush peppercorns with a pan, then fill the pan with water.

-Salt the water until it tastes of the sea, then boil it.

-Place into the water enough spaghetti to feed a strong Italian man and cook until al dente.

-Drain all but a ladle of water, then add the peppercorns and enough pecorino to kill a donkey.

Stir and serve with a kiss to the forehead.

Risotto ai Funghi Recipe

Risotto ai funghi recipe. Do not touch!
-Giovanni

Ingredients:
Lots of butter
1 onion
400 g rice
A glass of white wine
2 to 2.5 litre vegetable broth
80 g porcini, dried
2 garlic cloves
2 shallots
250 g chanterelles
200 g grated parmesan
Salt and pepper
Fresh parsley

Pick some fresh chanterelles in the forest. Clean and slice. Heat a pot of vegetable broth and infuse with dried porcini. Melt some butter in a wide pan and saute chopped onion. Add rice to the pan and stir.

Once it has changed color, pour in a dash of white wine, and let it evaporate. Now, ladle the pan with broth a little at a time. Stir continuously. In a separate pan, saute chopped garlic and shallots until fragrant, then add the chanterelle and stir until they’ve released all moisture.

Once the risotto is creamy, mix in grated parmesan. Salt and pepper to taste. Serve in a bowl with the sauteed chanterelles and sprinkle fresh parsley on top.

Three recipes can be found in Gizeh stage of the game: Fattah, Ful Medames, and Hamam Mashi.

Ingredients (this serves 6 – adjust to the size of the party)
1 kg chunks of lamb meat
About 3 litres of water
1 onion
3 bay leaves
6 cardamom pods
Salt

Rice:
500 g rice
5 dl water
salt
1 dl vegetable oil

Bread:
4 baladi breads, cut into squares

Fattah sauce:
12 garlic cloves
1.5 dl vinegar
1 litre pureed tomatoes
salt and pepper to taste

Garlic dakka:
5 garlic cloves
1 dl vinegar
pinch of ground cumin

Shoukry,
You will help me make fattah for the celebration of Assia’s first childbirth. Look at the list of ingredients. Don’t forget to buy! And do not deviate from the instructions like last time. It was a disaster!

Instructions:
Cook chunks of lamb in a large pot of water for 2 to 3 hours until tender. Save the flavorful broth when it’s done!

Simmer rice in a pot of water with oil and salt for about 20 minutes.

Fattah sauce! Saute crushed garlic and pureed tomato. Add salt and pepper, vinegar – taste and adjust as needed. Simmer until the sauce thickens.

Brush baladi bread with butter and bake it until it is crisp.

Make garlic dakka – saute chopped garlic in oil and add some vinegar and cumin and some water, then cook it for a few minutes.

Layer crisp baladi, garlic dakka, rice, then drizzle fattah sauce and finally spread the lamb chunks on top. Then you take a big spoon of flavorful lamb broth and pour over everything.

Drizzle some more fattah sauce over and serve the guests cups of extra fattah and dakka sauce.

Ingredients list
250 g dry fava beans, soaked overnight

Cook with:
Enough water to cover
1 tomato
1 tsp cumin seeds

Reserve liquid and combine beans with:
3 tablespoons of the cooking liquid
1 diced onion
1/2 tomato
1 chili
1 clove garlic
Salt, cumin, black pepper to taste
Juice of 1 lemon
2 tbsp olive oil
30 g diced pasterma
1 teaspoon tahini

I was having breakfast at the wife’s family home, and watched her mother make her famous ful. I finally have the recipe! Now I can have it for breakfast without having to listen to my father-in-law rant about the British. I thought you’d want to know it too.

Soak the fava beans in water overnight. Cook the fava beans with water, tomato and cumin in your idra until they are tender and you can bite through the skin. This will take many hours, so best to get up very early to start it. Don’t worry, it’s worth the trouble.

Take the cooked beans and some of the liquid and add diced onion, tomato and chili and a clove of minced garlic. Mix in salt, cumin and black pepper and the juice of a lemon, along with some of your best olive oil.

Now for the secret ingredient. You’ll never guess what it is. She finely chops and mashes pasterma into tahini and mixes that in at the end. That’s why it always tastes so meaty and rich.

Don’t tell her that I told you, or she’ll whip me with that broom again!

Ingredients
3 small pigeons

For the stuffing:
The offal from the pigeons
1/2 onion
1 tbsp butter
1 pieces of mastic
salt and black pepper to taste, one cardamom pod and a sprinkle of grated nutmeg
175g rice
1 tsp mint

For the stock:
1 onion, 1 bay leaves, 1 garlic cloves, a teaspoon of black peppercorns, three cardamom pods
2 litres of water

Dear granddaughter,

Your mother told me you wanted the recipe for my Hamam Mashi. Just follow my instructions and it will be wonderful!

First, fry onions with butter and mastic. When translucent, add offal and spices and cook until the meat is brown. Add washed rice and mint and toast for a while.

Stuff the rice mixture into the pigeons. Make sure to get stuffing beneath the skin or it will not be good! Seal the opening in the birds or the stuffing will leak.

Boil them in water with onions and spices until the birds are flexible. Do not throw the water away! It is delicious stock and should be treasured.

Fry the birds in oil until crispy all over, then serve and enjoy!

One recipe can be found in the Shanghai stage of the game: Xiaolongbao

Ingredients:

For the aspic:
A dozen chicken feet
1.5 kg chicken bones
Water to cover
1 roughly chopped scallion stalk
Handful of sliced ginger
1 tbsp Salt
1 tsp white peppercorns

For the filling:
450 g minced chicken
2 tbsp shaoxing wine
1 tsp sugar
1 tsp salt
3 tsp light soy sauce
1 tsp sesame oil
Pinch of white pepper
1 tbsp minced ginger
3 dl aspic

For the dumpling skin:
150 g flour
1 dl warm water
Pinch of salt

CHICKEN SOUP DUMPLINGS

These famous dumplings from Nanxiang are delicious and soothing for the soul.

First, prepare the aspic. Simmer chicken bones for an hour. Clean chicken feet, then add to the pot. Simmer for two hours until the bone starts to break down. Filter the broth and let it cool to become a gel.

Combine minced chicken meat, shaoxing wine, sugar, salt, light soy sauce, sesame oil, white pepper, minced ginger, and 3 dl aspic. Mix everything together well and keep cool.

Next we make the dumpling skin. Mix flour, salt, and water until everything comes together nicely. Let it rest for 15 minutes beneath cover. Roll it out into a cylinder shape, then cut into smaller pieces. Make disc shapes from each piece. Keep under damp cloth while you make the dumplings.

Put a tablespoon of filling in the middle of the dumpling skin. As you cover the filling, pleat the skin with multiple folds until it looks like a little bag. Make the rest of the dumplings.

Steam the dumplings and serve with a dipping sauce consisting of zhenjiang vinegar and finely sliced ginger. Enjoy!

Three recipes can be found in Sukhothai stage of the game: Thot Man Pla, Tom Yum Goong, and Pla Pao.

Ingredients:

For the fish cakes
500 g clown featherback fish
3 tbsp red curry
2 egg yolks
2 tsp sugar
1.5 dl green beans
0.5 dl holy basil
7 sliced kaffir lime leaves
1 tbsp fish sauce

For the chili sauce
4 garlic cloves
Plenty of chili (I know you like it spicy!)
1 dl sugar
0.75 dl vinegar
Pinch of salt
0.5 dl water
cucumber
shallots
roasted peanuts

Remember to eat, my dear Nephew. Your mind needs food to function properly.

This is how you prepare fish cakes:

Catch a good bounty of clown featherback fish. Fillet the fish, then turn it into a paste. Add red curry, fish sauce, chopped kaffir lime leaves, sliced green beans, holy basil and egg. Mix well with your hand, then slap it until firm.

Fry the fishcakes in plenty of oil. Cook until golden, then let drain.

How to make the dipping sauce:

Pound chilis and garlic to a fine paste. Add a splash of water, vinegar, salt, and lots of sugar, then mix well until the sugar is dissolved. Let the mix simmer for a little bit.

When serving the fish cakes, pour the chili sauce in a bowl of sliced cucumber, sliced shallots, and roasted peanuts. Dip the fish cakes in the sauce and enjoy!

Go to the market and shop this:
15 shrimps
3 stalks of lemongrass
7 lime leaves
Thumbsized root of galangal, sliced
Normally I would use 10 chilies – double this
Chili paste (until it is spicy enough)
3 tbs fish sauce
Juice from 4 limes

Wattana,

That rude German asked for food. Because I want to watch him burn, we will make my famous Tom Yum Goong.

This is how you do it. You prepare a batch of shrimp, and make stock out of the shells and heads.

Strain out the bits and add three stalks of lemongrass, seven lime leaves, a large root worth of ground galangal, and twenty roughly chopped chilies (including seeds).

After five minutes add the shrimp and take off the heat.

Add chili paste, fish sauce and lime juice until it tastes right.

Serve and watch him squirm.

Ingredients:
4 whole fish
A dozen lemon grass stalks
A handful of lime leaves

Salt layer:
2 tbs of flour
1 tbs of water
500 g coarse salt

Seafood sauce:
Two dozen garlic cloves
Double the amount of bird’s eye chilies
1 dl lime juice
0.5 dl fish sauce
3 tbs water
1.5 tbs sugar
1 tsp salt

Noo,

This fishing rod is now yours. Even if your father never showed you how to fish, you will learn. When you catch a big one, here’s my recipe for grilling it:

Gut and clean the fish without slicing open the belly, and leave the scales on. Stuff the fish with a few stalks of lemongrass and a handful of lime leaves. Then cover it in a shell of coarse salt that has been mixed with a bit of water and flour and cook it over a low fire for about 30 minutes on each side depending on the size of your fish.

While the fish is cooking, make a sauce. First you pound garlic and bird’s eye chilies to a paste. Then you combine the paste with fish sauce, lime juice, a little water and sugar.

Once it is cooked, cut open and eat the flesh with the sauce and a bowl of steamed rice. It is fresh and simple food, unlike what you’re used to eating in Krung Thep!

Good luck,
Sunan

One recipe can be found in the Iraq stage of the game: Mersu

Translated from Sumarian on Clay Tablet T34 in ruins outside ziggurat.

“To please the King, we make Mersu. You grind pistachios. You deseed and pound dates. You mix date paste with pistachios. You take a bit of mixture and form into balls in your palm. You roll the balls in chopped pistachios. This we call Mersu, meal for the King.”

Estimated measurements for making 10-15 balls.

5 dl fresh dates
5 dl pistachios
1 dl finely chopped pistachios (for coating)

Sounds simple, but delicious. We have the ingredients, so I will try to recreate this dish tomorrow. Perhaps even Voss would like to taste it.