It’s the year of foreigners and uncut hair! Oh and a little thing of the Triwizard Tournament and *gaspspoilers* the return of Lord Voldemort!!!! I have two dinner parties for this one. The first dinner party focuses on the foreigners and the food that would have been served to accommodate their tastes. The second dinner party focuses again on the English side of things with special treats from the Weasley Twins.
Triwizard Feast (foreigners)
Black Pudding, Apple and Cumberland Sausage Roll
220g Bury Black Pudding
220g Good Quality Cumberland Sausage Meat
1 Apple (Sweet eating variety)
1 Packet of Ready Rolled Puff Pastry
1 Egg (Beaten)
Remove the packaging from the Bury Black Pudding and crumble into a large bowl. Peel the apple, cut into small cubes and lightly sauté in a pan for a couple of minutes until softened. Add the apple to the black pudding, along with the Cumberland sausage mix and combine thoroughly.Roll out the pastry and cut into two strips approximately 12cm x 30cm. Divide the sausage mix into two portions and place a strip down the centre of each of the pastry pieces. Roll the pastry over the filling, making sure to brush a little beaten egg on the pastry where it joins together.At this stage you can cut the sausage rolls to the required size. We have cut them into small pieces, which are great for a party. Place the sausage rolls (with the join underneath) on a baking tray which has been lined with baking paper. Gently run a sharp knife over the top of the roll to add decorative slits and brush the whole roll with beaten egg to give a glazed look when baked.
This French dish was enjoyed by Hermione when she was in France (presumably in between her second and third year) and served at the first feast with the ladies from Beauxbatons, normally not a fan of fish but it sounds alot like cioppino so we shall try it
A Bulgarian (traditionally) breakfast food. It is essentially a cheese pie and I’ll have to spice it up a bit to make it more “dessert-like” Tikvenik doesn’t appear in Harry Potter but since Viktor Krum comes from Bulgaria, one would assume that he would appreciate it’s appearance on the tables in the Great Hall.
1 package of phyllo dough (sometimes written as “filo” or “fillo”)
1/2 cup butter
3 cups pumpkin puree
3/4 cup packed brown sugar (for a less sweet version, reduce the brown sugar to 2/3 cup)
3/4 cup coarsely ground walnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dry orange zest (optional)
1 tablespoon grapeseed or canola oil
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). In a medium-sized bowl, mix together the pumpkin puree, brown sugar, walnuts, cinnamon, nutmeg, and orange zest (if using). In a small microwave-safe bowl, melt the butter. Using a pastry brush, grease a large jelly roll pan or cookie sheet with a deep lip with the grapeseed or canola oil. Open the package of phyllo dough, and remove the first roll (if there are two) from its plastic wrapper. Carefully unroll it on your countertop so that it lies flat. Using a pastry brush, gently brush the edges of the top sheet of phyllo with a light layer of the melted butter, adding a few strokes of butter to the middle of the sheet. Do not saturate the sheet with butter. Next, take about 2 tablespoons of the pumpkin mixture and gently spread it across the sheet, using a spoon or a small spatula. You do not need to cover every square inch of the sheet. Take the phyllo sheet that you just spread filling on, as well as the one below it, and begin to roll the 2 sheets into a log. Be careful, as the phyllo dough may tear. If it does, don’t worry; just try to separate the sheets as best you can. Place the roll in the greased pan. Repeat steps 5 and 6 using the remaining phyllo sheets and filling, placing each roll in the pan, side by side. You want to put them in snugly, but not squeezed in so tightly that they burst and the filling spills out. Using any remaining butter, gently brush the top of your tikvenik, paying close attention to the edges, which may have gotten a bit dry by now. Again, you don’t want to saturate it. If you don’t have any butter remaining for this last step, simply melt about 1 additional tablespoon. Bake the tikvenik for about 45 minutes, until it is golden brown. Remove from the oven and set on a wire cooling rack to cool. Serve your tikvenik warm, even with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Dinner at the Weasley’s
Dudley’s Grapefruit Salad
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
Chicken and Ham Pie
- 450ml/16fl oz chicken stock
- 3 chicken breasts, skinned
- 75g/3oz butter
- 2 leeks, trimmed and cut into 1cm/½in slices
- 2 garlic cloves, crushed
- 50g/2oz plain flour
- 200ml/7fl oz milk
- 2-3 tbsp white wine (optional)
- 150ml/3fl oz double cream
- 150g/5oz piece thickly carved ham, cut into 2cm chunks
- sea salt flakes
- freshly ground black pepper
For the pastry
Just plain old boiled potatos but I am certain under Mrs. Weasley’s wand they were incredible!!! I probably won’t end up boiling them but instead I will end up doing the following recipes because I like a little extra crunch with my potatoes
- 4 pounds new potatoes, scrubbed and rinsed
- 1/2 cup kosher salt
- 2 medium cloves garlic
- 2 tablespoons roughly chopped chives
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1 small shallot, thinly sliced
- 1/2 stick unsalted butter, cut into 1/4-inch slices
- Freshly ground black pepper
Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Drain and rinse potatoes of excess salt.
While potatoes simmer, combine garlic, chives, parsley, sage, thyme, and shallot in the bowl of a food processor. Pulse, scraping down sides as necessary, until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season generously with salt and pepper and pulse to combine. Potatoes and herb butter can be made ahead to this stage for up to 5 days before continuing.
Adjust oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet or broiler pan with aluminum foil. (If potatoes do not all fit on one rack, use two baking sheets, rotating top to bottom half way through cooking.) Heat herb butter in a small saucepan over medium heat until melted. Toss potatoes and half of melted herb butter in a large bowl to coat. Transfer to baking sheet and roast, shaking pan occasionally, until crisp all over, about 20 minutes. Re-melt remaining herb butter. Transfer potatoes to a large bowl and toss with remaining herb butter. Season to taste with salt and pepper (you probably won’t need any extra salt). Serve.
Sprouts- broiled brussel sprouts of my own making, cut brussel sprouts in half, douse cut halves in olive oil and sprinkle it with course sea salt. Lay out on a pan and place under broiler until they are just burnt.
Elderflower cordial sold from Cost Plus (delicious!!!)
Canary Creams- These are Custard Creams which essentially is like a white oreo. So there is a BBC custard cream recipe and I am thinking about using a bird cookie cutter to make them “Canary” rather than enchant them to turn the eater into a bird…. 🙂
- 100g margarine/butter
- 100g flour
- 50g caster sugar
- 50g custard powder
- few drops of vanilla essence
- 150g icing sugar
- 75g margarine/butter
- Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
- Preheat the oven to 200C/fan 180C/gas 6.
- Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
- Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
- Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit’s pair onto this. Don’t force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.
Tongue-Ton Toffee- described as being “Rainbow Colored” So since there isn’t really a way to color the sugar (because in order to make it a “toffee” it needs to caramelize) I can make the top of the toffee (typically a chocolate) a white chocolate with the different colors. So… I will be using my great grandmother’s recipe which… I don’t have written down right now so that will be forthcoming as well as the pictures.