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Poached Ravenclaw with Forbidden Forest Vegetables

Being invited to Hogwarts and living the Harry Potter way of life is a dream for most of us... I can't send you the Hogwarts invitation but I can give you a delicious recipe that will let you feel as if you were at one of these Hogwarts Feast

I present The Poached Ravenclaw with Forbidden Forest Vegetables!

This Serves 4

Preparation time: 45 mins
Cooking time: 45 mins

  • 1 T Chicken bouillon powder
  • 4 Chicken breast fillets
For the bacon sauce:
  • 3 1 ⁄2 oz Thick-cut bacon
  • 10 fl oz Whipping cream
For the vegetables:
  • 5 1 ⁄2 oz Chanterelle mushrooms
  • 5 1 ⁄2 oz White mushrooms
  • 3 1 ⁄2 oz Black trumpet mushrooms
  • 3 1 ⁄2 oz Oyster mushrooms
  • 3 1 ⁄4 oz Butter
  • 2 Parsnips
  • 1 T Superfine sugar
  • 12 Fingerling potatoes
  • 1 pinch Coarse salt Salt and pepper
In a saucepan, dissolve the chicken bouillon powder in 2 pints (4 cups) of water. Add the chicken and cook over medium heat for 15–20 minutes, depending on the size of the fillets. Make sure the liquid doesn’t boil but stays just at simmering point. Take out the chicken, then bring the broth to a boil and reduce it by about three-quarters to make 1 cup to use in the bacon sauce.
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Make the bacon sauce: Cut the bacon into lardons. Pour the cream into a saucepan and add the bacon. Bring to a boil, then remove from the heat, cover, and infuse for 10 minutes. Add the cup of reduced chicken broth and reheat the mixture. Strain with a fine metal strainer to remove the solids. Adjust the seasoning if necessary.
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Prepare the vegetables: Trim the mushrooms, keeping each kind separate. Heat 1 ⁄2 ounce of the butter in a saucepan. Once it foams, add the Chanterelle mushrooms, don’t touch them for 30 seconds, then cook, stirring, for 3–4 minutes, until tender. At the end of the cooking time, season to taste and remove to a bowl. Repeat the process with the rest of the mushrooms, cooking each kind separately.
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Peel the parsnips, make them into balls, and glaze them with 3 ⁄4 oz of the butter and the sugar (glazing recipe on page 12).
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Cut the potatoes in half, place them in a saucepan, and add water almost to cover and the coarse salt. Bring the water to a boil and cook for 8 minutes. Drain the potatoes and sauté in a frying pan with the remaining 1 ⁄2 ounce of butter for 2 minutes to brown. Season the potatoes, then smoke them, and the chicken if you like, following the method on page 14.
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Serve the chicken in a deep plate with the sauce and vegetables.  
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Spoiler Alert!

Who hasn’t secretly wanted to start the school year at Hogwarts and be sent by the Sorting Hat to Gryffindor House? Or to play a game of Quidditch with the Weasleys and pull up mandrakes in Professor Sprout’s greenhouse? This recipe should please more than one Muggle!
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This recipe is from The Geek’s Cookbook by Liguori Lecomte.

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