Inspired by Harry’s mother Lily Potter, these red onions open in the oven to create a beautiful tasty lily with petals that host a range of different textures.
Bacon Infused Wands
Ready In:40 mins
Good For:Party Food
According to Pottermore, Garrick Ollivander was “considered by many to be the world’s best wandmaker, almost everyone at Hogwarts gets their wands from him”. Ollivander considered his profession his obsession and therefore had an incomparable understanding of wandcraft.
This particular quote from Harry Potter and the Goblet of Fire helps portray his professions and attitude towards wands:
Harry got to his feet and walked past Krum to Mr Ollivander. He handed over his wand.
Aaaah, yes,’ said Mr Ollivander, his pale eyes suddenly gleaming. ‘Yes, yes, yes. How well I remember.’
Harry could remember, too. He could remember it as though it had happened yesterday …
Four summers ago, on his eleventh birthday, he had entered Mr Ollivander’s shop with Hagrid to buy a wand. Mr Ollivander had taken his measurements and then started hand- ing him wands to try. Harry had waved what felt like every wand in the shop, until at last he had found the one that suited him – this one, which was made of holly, eleven inches long, and contained a single feather from the tail of a phoenix. Mr Ollivander had been very surprised that Harry had been so compatible with this wand. ‘Curious,’ he had said, ‘… curious’, and not until Harry asked what was curious had Mr Ollivander explained that the phoenix feather in Harry’s wand had come from the same bird which had supplied the core of Lord Voldemort’s.
Harry had never shared this piece of information with anybody. He was very fond of his wand, and as far as he was concerned its relation to Voldemort’s wand was something it couldn’t help – rather as he couldn’t help being related to Aunt Petunia. However, he really hoped that Mr Ollivander wasn’t about to tell the room about it. He had a funny feeling Rita Skeeter’s Quick-Quotes Quill might just explode with excitement if he did.
Mr Ollivander spent much longer examining Harry’s wand than anyone else’s. Eventually, however, he made a fountain of wine shoot out of it, and handed it back to Harry, announcing that it was still in perfect condition.
Thank you all,’ said Dumbledore, standing up at the judges’ table.
375g Puff Pastry (ready rolled)
Plain Flour (dusting)
1 tbsp English mustard
100g Mature cheddar (grated)
freshly ground black pepper
14 slices streaky bacon
1 free-range egg (lightly beaten)
Here are a few more quotes from Ollivander:
“I remember every wand I’ve ever sold, Mr Potter. Every single wand.”
“If you are any wizard at all you will be able to channel your magic through almost any instrument.”
“It’s really the wand that chooses the wizard, of course.”
Step by Step Instructions
Step 1Line a baking tray with greaseproof paper. Roll the pastry out on a lightly floured work surface. Spread over the mustard, sprinkle with the cheese and season with ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.
Step 2Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4 or 5 times so that it curls with the bacon. Repeat until all of the bacon has been used. Chill the pastry twists in the fridge for 15-20 minutes.
Step 3Preheat the oven to 220ºC. Remove the twists from the fridge and brush with the beaten egg mixture.
Step 4Reduce the oven to 200ºC and bake the twists for 20-25 minutes until the pastry is golden-brown. Remove from oven and set aside to cool.
Bacon Infused Wands
- Baking Tray
- 375 g Puff Pastry ready rolled
- Plain Flour for dusting
- 1 tbsp English Mustard
- 100 g Mature Cheddar grated
- Black Pepper
- 14 slices Streaky Bacon
- 1 Egg lightly beaten
- Line a baking tray with greaseproof paper. Roll the pastry out on a lightly floured work surface. Spread over the mustard, sprinkle with the cheese and season with ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.
- Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4 or 5 times so that it curls with the bacon. Repeat until all of the bacon has been used. Chill the pastry twists in the fridge for 15-20 minutes.
- Preheat the oven to 220ºC. Remove the twists from the fridge and brush with the beaten egg mixture.
- Reduce the oven to 200ºC and bake the twists for 20-25 minutes until the pastry is golden-brown. Remove from oven and set aside to cool.
Sources and Inspiration:
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