Delicacies from Kelp for the Frugal Neopian

     Kelp officially opened its doors on the 21st day of the month of Eating, Year 7. Since then, it has been a favourite of wealthy Neopians and celebrities alike. Its limited menu boasts an eclectic blend of modern and traditional cuisines around Neopia, with prices ranging from 13,000 to 16,300 NP for an appetizer, and 28,400 to 33,000 NP for a main course. Add on dessert and cocktails and you have got yourself an expensive night out.

     For the frugally-minded Neopian, a taste of Kelp is simply not in the budget. Until now.

     The Neopian Times is proud to present a list of recipes that mimic the most popular dishes at Kelp. All ingredients used in these recipes have been price checked on the Shop Wizard. Now you can experience a gourmet-style dinner in the comfort of your own home and dazzle dinner guests, all without breaking the bank.

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     Maraquan Cream Broth

      Kelp price: 13,300 NP

     Homemade price: 3,677 NP

     For the appetizer, we will make a Maraquan Cream Broth. This is a rich, indulgent soup with a creamy and velvety texture. Flecks of vibrant spices from the Lost Desert add a pop of colour and a spicy kick to this luxurious broth.

     The star ingredient of this dish at the Kelp is the very rare Geopepper. Only grown on the sides of the Lost Desert Pyramids, this ingredient can sell to upwards of one million NP while fresh. Luckily for our readers out there, a substitute exists in the form of the Mangled Geopepper, retailing on the Shop Wizard for only 25 NP. This pepper is dried and crushed, lowering the intensity of its heat and removing its vibrant colours. The flavour profile, however, stays intact.

     Ingredients:

     • 1 1/2 cup Kau Kau Farm Milk (300 NP)

     • 1 tsp Butterfish (2 NP)

     • 1 Onion, diced (2,000 NP)

     • 2 Garlic Bulbs, minced (2,000 NP)

     • 1 tsp Mangled Geopepper flakes (25 NP)

     • 1 fresh fish of your choice - the author prefers the Lesser Spotted Fish (150 NP)

     • Salt and pepper to taste

     • 1 Shrimptail with Kelp Sauce for garnishment – optional (1,200 NP)

     Instructions:

     1. Fillet the fish, remove the head and bones, and cut into pieces of desired size.

     2. In a large pot, boil 2 cups of water with the fish head to produce fish stock.

     3. In a separate pot, melt Butterfish over medium heat.

     4. Add Onion and Garlic Bulbs and sauté until softened, about 5 minutes.

     5. Stir in the Mangled Geopepper flakes. Cook until fragrant, about 1 minute.

     6. Pour in fish stock and bring to a boil.

     7. Reduce heat to low and simmer for 15 minutes.

     8. Stir in Kau Kau Farm Milk and bring the mixture to a simmer.

     9. Add the fish and cook until the fish is cooked through, or about 10 minutes.

     10. Season with salt and pepper to taste.

     11. Ladle the soup into bowls and garnish with a fresh Shrimptail if desired.

     Stramberry Sausages

      Kelp price: 31,200 NP

     Homemade price: 7,256 NP

     Stramberry Sausages are a unique delicacy, perfect as the main dish of the night and guaranteed to delight dinner guests of all ages. These mini sausages are packed with savory flavour, enhanced by a drizzle of sweet and tangy Stramberry sauce, and served with a side of mashed Zeevines.

     Kelp famously sources its Stramberries from a private farm on Mystery Island. The Neopian Times managed to find fresh Stramberries on the Shop Wizard for 100,000 NP. For our more frugally-minded readers, however, we suggest the vastly more affordable Stramberry Juice, which can be bought for around 2,900 NP.

     Ingredients:

     • 1 lb Pork Steak (1,600 NP)

     • 1 tsp Space Spice (2 NP)

     • Salt and pepper to taste

     • 1 cup mashed Zeevines (1,900 NP)

     • 1 egg

     • 1/4 cup Breadfish crumbs (4 NP)

     • 1 cup Stramberry Juice (2,900 NP)

     • 1 tbsp of Wheat Flour (850 NP)

     Instructions:

     1. In a food processor, ground up the Pork Steak.

     2. In a large bowl, mix together the ground meat, Space Spice, salt, and pepper until well combined.

     3. Divide the mixture into small sausage shapes.

     4. In a separate bowl, beat the egg.

     5. Dip the sausages in the egg and then roll them in Breadfish crumbs.

     6. Heat a pan with some oil over medium-high heat and cook the sausages until browned on all sides and cooked through, or about 10 minutes.

     7. In a separate pan, whip the Stramberry Juice and Wheat Flour together.

     8. Cook on medium heat until the mixture reaches a boil. Reduce the heat to low and simmer for 5 minutes.

     9. Drizzle the sausages with the Stramberry sauce and serve with mashed Zeevines on the side.

     Coral Cake

      Kelp price: 12,300 NP

     Homemade price: 6,054 NP

     To round off the meal, we have the Coral Cake as dessert. Originating in Maraqua and using local ingredients, the Coral Cake is a visually striking and delectable dessert that is sure to impress.

     The cylindrical shape and colour of this cake are inspired by the intricate purple corals that adorn the city. The cake has a light and spongy texture, with a rich blue buttercream filling that melts in the mouth. What makes this dessert a favourite with Maraquans is its special ingredient - Kelp puree.

     None of the ingredients used in this cake are out of the average Neopian’s price range. Its hefty price tag at Kelp comes from the expertly executed designs by its head pastry chef. For this homemade recipe, we shall be focusing on perfecting the taste of this popular Maraquan dessert.

     Ingredients:

     • 2 cups Wheat Flour (850 NP)

     • 1/4 tsp baking powder

     • 1/4 tsp salt

     • 3 eggs

     • 1 Bag of Sugar (700 NP)

     • 1/4 cup Butterfish, melted (2 NP)

     • 1 piece of Kelp (4,000 NP)

     • 1 tsp of Buzz Honey (200 NP)

     • 2 tbsp Kau Kau Farm Milk (300 NP)

     • 1/2 cup Butterfish, room temperature (2 NP)

     • Blue and purple food colouring

     Instructions:

     Buttercream

     1. In a large bowl, cream the 1/2 cup of Butterfish and 1/3 cup of Sugar together until smooth and fluffy.

     2. Add Kau Kau Farm Milk and beat for an additional 3 to 4 minutes.

     3. Add blue food colouring until the desired colour is reached.

     Cake

     1. Preheat the oven to 350°F. Prepare a 9’’ by 13’’ baking tray, lined with parchment paper.

     2. Separate the egg whites and egg yolks into different bowls.

     3. Beat the egg whites and 1/3 cup of sugar together until stiff peaks form.

     4. In a different bowl, beat the egg yolks and 1/3 cup of sugar together until smooth.

     5. Sift the Wheat Flour, baking powder, and salt together in a large bowl.

     6. Pour the melted Butterfish and egg yolk mixture into the dry ingredients. Mix until fully combined.

     7. Add the Kelp and honey to a food processor. Blend until smooth.

     8. Stir in the Kelp puree into the cake batter and mix well.

     9. Gently fold in the egg whites using a rubber spatula.

     10. Stir in purple food colouring until the batter reaches the desired colour.

     11. Pour the batter into the prepared pan and smooth the top.

     12. Bake for 10 minutes (this is a thin cake!).

     13. Invert the cake onto parchment paper and gently roll the cake up with parchment.

     14. Allow the cake to cool completely before unrolling the cake, adding blue buttercream, and rolling the cake back up.

     15. Repeat steps 11 to 14 seven times.

     16. On a cake platter, position the cake rolls vertically and “glue” them together with buttercream.

     17. Decorate the cake as desired.

     Funnydew Melon Delight

      Kelp price: 9,000 NP

     Homemade price: 3,460 NP

     After a scrumptious dinner, kick back with a glass of Funnydew Melon Delight. This cool and mild beverage helps cleanse your palate as you relax into the evening.

     The classic version of this cocktail uses just Funnydew Melon, Buzz Honey, and Apple Juice. Kelp’s acclaimed beverage director, however, decided to add his own twist to this well-loved classic. The recipe is a closely guarded secret and the beverage director did not respond to The Neopian Times’ request for an interview.

     After some careful experimentation, we discovered an ingredient that closely mimics the flavour at Kelp – the Lemint. The juice from this fruit adds a refreshing lemon and mint tang to the classically mild drink.

     Ingredients:

     • 2 cups fresh Funnydew Melon, cubed (10 NP)

     • 2 cups of Apple Juice (750 NP)

     • 1 tsp of Buzz Honey (200 NP)

     • 1 Lemint, juiced (500 NP)

     • Ice cubes

     • Slice of Lime – optional (2,000 NP)

     Instructions:

     1. In a blender, combine the Funnydew Melon, Apple Juice, and Buzz Honey.

     2. Blend on high speed until smooth.

     3. Juice the Lemint and add to the mixture until the preferred level of flavour is reached.

     4. Serve the Funnydew Melon Delight in a glass with ice cubes and garnish with a slice of Lime if desired.

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     Total Kelp price: 65,800 NP

     Total homemade price: 20,447 NP

     Total savings: 45,353 NP

     We hope you enjoyed these recipes! Be sure to write back to The Neopian Times and tell us about your cooking experience and how your dishes were received by friends and family.