Kelp Restaurant: The Secret Recipes

If you’re one of the minority who does not know or cannot remember what Kelp is then let me refresh your memory. It is an exclusive restaurant found in Maraqua. What’s so special about this restaurant in particular? It is a restaurant that is hard to get in and it serves high quality and expensive food. These factors alone would make you want to try out the restaurant as soon as possible!

I don’t want to give away all of their recipes but I will provide a recipe from each of their courses. That’s would be informative enough, right?

Stay in your seat and carry on reading if you would like to know how to make top restaurant food in the comfort of your very own home!

    Cocktail:

Thornberry Brew

The Thornberry Brew is a simple cocktail to make. There is only one vital ingredient you need to make this delicious drink. Can you guess what it is? The clue is in its name. Yes – Thornberry!

Although the Thornberry Brew is one of the cheaper cocktails at the restaurant, its price does not denote its quality. It is extremely concentrated with Thornberry juice but this is not the only ingredient.

Ingredients:

- A handful of Thornberries

- Neocola

Rinse the Thornberry with clean water. Cut it in half and squeeze the juice out into a glass. Do this for every Thornberry but leave two spare. Try not to worry about the thorns on their berry. They are not sharp so making this drink will be painless. Now, I bet you’re wondering what the Neocola is for. Well, where do you think the fizz comes from? Not from the Thornberry, that’s for sure. This step isn’t necessary but the option is too good to resist. Pour a shot of Neocola into the glass and stir a couple of times.

Your drink is now done! Serve the drink along with the two Thornberry that you saved earlier. These berries are extremely delicious, sweet and juicy!

     Appetizer:

Kelp Gazpacho

Mmm, what’s this? The Kelp Gazpacho! It’s the Kelp restaurant’s signature soup. You will find that it cool and refreshing due to the hint of lime and pesto. This is perfect for the warmer months and will wash down well with the cocktail that you made earlier.

You may be wondering why the recipe for this particular appetizer is a secret. Surely all you need is kelp? Nope! Although the gazpacho is named after the main ingredient, it is not the only ingredient needed to make this delicious green soup.

Ingredients:

- 1kg of kelp, chopped

- 1 cup of cold water

- 1 lime, wedged

- 1 cucumber, coarsely chopped

- 1 avocado

- 1 jalapeno

- 1 onion

- a couple of mint leaves

- 3 tbsp of oil

This recipe is a little bit trickier than the last one. For starters, it has more ingredients so it will only take a little bit longer to prepare. It’s worth the work.

Firstly, make sure that the kelp is chopped, cucumber is diced and the avocado is fleshed. Also chop up the jalapeno and onion. Leave one lime wedge to the side and juice the rest. Blend ½kg of kelp, ½ a cucumber, and a whole avocado, jalapeno and onion together with the lime juice and water. Keep blending these ingredients until they turn into a smooth puree. Pour the contents into a bowl.

Now blend the majority of the remaining ingredients together (the leftovers will be used as garnish). Blend until it becomes a chunky puree. Pour this mixture into the same bowl as before and mix.

Chill the bowl for one hour.

Garnish with the remaining ingredients and serve with a lime wedge next to it.

You are now ready to learn how to make one of the main courses. This is exciting!

    Main Course:

Braised Turkey Cutlet

You won’t believe this but this recipe is actually more straightforward to work with than the last one. Let’s celebrate together! We’ll be able to cook this up in no time.

Ingredients:

- However much turkey cutlets you want to eat

- 1 tbsp of oil

- Flour

- Delectable Maraquan foliage

- 6 carrots

Wash the Maraquan plant leaves and carrots with clean water. Place the foliage neatly on a plate along with the carrots. Season the turkey cutlers with whatever you want but make sure you cover both sides with it. Warm the oil in a pan. Whilst it is warming up, scour the cutlets with flour and place onto the pan. Cook for two minutes per side and cover with a lid to braise. Once cooked, place the cutlets on top of the foliage.

Guess what? You’re now done with the mains. You’re on a roll!

    Dessert:

Triple Chocolate Shell

Now it’s time for my favorite course of all time – dessert! You can never go wrong with dessert. It’s a universal favorite. ;)

The Triple Chocolate Shell is a distinctive dessert. Can you see the way the white, milk and dark chocolates blend together and give off a marble effect? It’s pretty and elegant. It’s one of the finest desserts of Maraqua.

Ingredients:

- 2 bars of white chocolate, chopped

- 2 bars of milk chocolate, chopped

- 2 bars of dark chocolate, chopped

- 250ml of double cream

- 2 chocolate sticks

Prepare all of your ingredients. Melt 1 bar of each chocolate together but do not mix them together completely. Mix them so the colors are still distinctive. Pour them into a clean shell. I hear they have some in Maraqua. ;) You don’t have to fill the shells completely. Wait for the shells to nearly be solidified before you move onto the next step.

Once the chocolate is ready, take them out of the shells. Melt the edges slightly before you stick the chocolate shells together. They should look like the image above. Place this masterpiece onto a plate for serving.

Melt the rest of the chocolate together along with the double cream. This will form a ganache. Pour this mixture into the shell bowl you made earlier. Top the dessert off with 2 chocolate sticks. I would use Chocolate Aisha Ears to give it a cute touch.

Now you know 4 secret recipes of the Kelp restaurant. If you would like to learn of anymore of their recipes then feel free to let me know. It might inspire me to write a second part to this article!

I hope that you have enjoyed following these recipes and most of all…

Bon appetit!