Wizards of the Coast‘s (WotC) Magic: The Gathering (MTG), one of the world’s oldest and most popular trading card games, brings a recipe from one of its most infamous artifacts – the Underworld Cookbook, to your dining table.
The Wizard, Asmoranomardicadaistinaculdacar (“Asmor” for short), put together her Underworld Cookbook during 7-years of captivity as Chef to a Lord of the Pit.
While Asmor has been referenced, but she’s never quite featured in the game… until now. With the launch of its latest card set Modern Horizons 2 finally featuring Asmor and her cookbook, WOTC has adapted a recipe that’s bound to be a centre of attraction on your dinner table, using less “exotic” ingredients.
Perfect for a theme night, the devilish roast serves 3-4 people, and is relatively simple to put together:
2 Maryland chicken thighs bones removed and laid flat
Juice of 1 lemon
1/4 onion, grated
1 tablespoon maple syrup
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon chilli pepper
1/2 teaspoon cumin powder
1/4 teaspoon coarsely ground black pepper
Pinch of cinnamon powder
600g ground beef
5g gelatin powder
1 teaspoon salt
A pinch of coarsely ground black pepper
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 daikon radish
Grapes, to taste
Green leaves, to taste
1 crab leg
Skewers, for decoration
1. Remove excess skin and fat from the Maryland chicken thighs and pierce the skin with a fork.
2. Combine all the ingredients for the chicken together in a bowl, rub thoroughly, and marinate in the refrigerator for at least 3 hours.
3. In a separate bowl, combine the ingredients for the stuffing and knead well until white, then refrigerate until ready to use.
4.Heat 1 tablespoon olive oil in a frying pan over medium-high heat and place the marinated chicken thighs skin side down.
5. When browned, turn over and remove to a plate to remove from heat.
6. Remove any browned bits of meat from the pan, add the sauce ingredients and simmer gently to make a sauce.
7. Preheat the oven to 200°C.
8. Cut the daikon into quarters (pending size of radish, may need to be thirds), then into smaller pieces to be shaped like fangs. Create two sets of fangs as shown below. One set will be used during the cooking process and the other for topping.
9. Line a baking sheet with parchment paper and use half of the stuffing to form a round base. Place the rest of the stuffing on top of the centre of the base, in between the two chicken thighs.