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A Harry Potter Feast

A Harry Potter Feast: Savor a Magical English Roast Dinner

Embark on a magical culinary adventure with this A Harry Potter Feast, featuring a tender prime rib, crispy roast potatoes, and a delightful sticky butterbeer pudding.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 8 people
Course: Dinner
Cuisine: English
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Prime Rib
  • 1 each Garlic and Herb Prime Rib Roast Season with fresh garlic and herbs.
For the Potatoes
  • 2 pounds Garlic and Sage Roast Potatoes Olive oil can substitute butter.
For the Yorkshire Puddings
  • 1 cup Flour
  • 1 cup Milk
  • 3 each Eggs
For the Cauliflower
  • 1 head Baked Cauliflower with Cheese Blend English cheeses for flavor.
For the Brussels Sprouts
  • 1 pound Crispy Deep-Fried Brussels Sprouts Try air-frying for a healthier option.
For the Parsnips
  • 1 pound Cider Roasted Parsnips Maple syrup can deepen sweetness.
For the Pasties
  • 1 pack Savory Pumpkin Pasties Use pre-made pastry for convenience.
For the Dessert
  • 1 each Sticky Butterbeer Pudding Drizzle with butterscotch sauce.

Equipment

  • oven
  • Muffin tin
  • baking dish
  • Deep Pan
  • Saucepan
  • baking sheet

Method
 

Prepare the Dishes
  1. Season the garlic and herb prime rib roast generously with fresh garlic, chopped herbs, and duck fat. Let it sit for 30 minutes.
  2. Preheat the oven to 450°F (232°C). Roast for about 20-25 minutes until browned, then lower to 325°F (163°C) until desired doneness (135°F for medium-rare). Let it rest for 15 minutes.
  3. Prepare the Yorkshire pudding batter by whisking together flour, milk, and eggs until smooth. Preheat muffin tin with oil at 450°F until shimmering.
  4. Pour batter into hot muffin cups and bake for 20-25 minutes until puffed and golden.
  5. Peel and chop potatoes, parboil in salted water for 10 minutes. Toss with duck fat, salt, pepper, and sage. Roast in the oven for 45 minutes until crispy.
  6. Steam cauliflower until tender. Make a cheese sauce with butter, flour, and milk. Mix cauliflower into the sauce and bake for 20-25 minutes until bubbly.
  7. Halve Brussels sprouts and fry until golden brown and crispy, about 5-6 minutes. Toss with aioli.
  8. Toss parsnips with apple cider, olive oil, salt, and pepper. Roast for 30-35 minutes at 375°F (190°C).
  9. Roll pastry dough and cut it into circles. Fill with pumpkin mix, seal edges, and bake at 400°F (204°C) for 20-25 minutes.
  10. Mix pudding ingredients for dessert, bake at 350°F (177°C) for 30-35 minutes until set. Serve warm with butterscotch sauce.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Tips for achieving the perfect prime rib, Yorkshire puddings, and more are included in the article. Store leftovers appropriately and consider creative ways to repurpose them.

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