Recipes

Artemis’ explosion on a plate (turkey sandwich)

Ingredients:
(All quantities depend on your personal preferences. If making for Mulch Diggums, go heavy on the mustard.)
2 slices of bread
Roast turkey, sliced
Tomato, sliced
Colby cheese, sliced
Mixed lettuce
Mustard

Method:
Spread mustard onto one or both slices of bread.
Apply all other ingredients however you like.

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Butler’s mushroom risotto

Ingredients:
2 tablespoons olive oil
2 cloves garlic, crushed
1 brown onion, chopped
1 teaspoon lemon juice
1 teaspoon thyme, dried or fresh
1 cup mushrooms, chopped
1 cup arborio rice
4 cups vegetable stock, hot

Method:
Heat olive oil in a large saucepan over medium heat. Add onion and garlic, saute until the onion is translucent.
Add the lemon juice and thyme, stir for a minute.
Add the rice, and stir for two minutes.
Add the mushroom, keep stirring for two minutes.
Begin adding the stock gradually, half a cup at a time, letting the rice fully absorb the liquid before adding more. Keep stirring frequently. Continue until rice is fully cooked and a creamy sauce has formed.
Serve garnished with parmesan cheese, and season with pepper.

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Beckett’s espresso and treacle

Ingredients:
2 tablespoons ground medium or dark roast coffee
1 cup boiling water
1 tablespoon treacle

Method:
Put coffee into a French press and carefully pour the water over. Sit for four minutes before slowly pressing the plunger. Pour into a glass, and mix in treacle.

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Traditional Irish boxty

This isn’t mentioned in the books, but being Irish, I’m sure the Fowls have enjoyed some boxty in their time. To suit the recipe-tester’s allergies and not kill them, this version has been made gluten free and egg free.

Ingredients:
1 cup mashed potatoes
1 1/2 cups grated raw potatoes
1 cup plain/all-purpose gluten free flour
1 serve of an egg-replacer of your choice (I’ve used 1 tablespoon of ground flax seed mixed with 3 tablespoons of water)
1 tablespoon milk
Salt and pepper to taste

Method:
Put the grated potatoes and flour in a bowl and toss until the potato is coated in flour.
Add the mashed potatoes and mix well.
In a separate bowl, whisk the milk and egg-replacer together.
Add the potato mix to the liquid and mix well.
Season with salt and pepper.
In a skillet over medium heat, heat up about 1/4 cup olive oil. Drop dollops of the mixture in – carefully, don’t splash yourself with hot oil! – and press the tops down to form patties about half an inch thick.
Fry on each side for about 4 minutes, until golden brown.

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Pex’s deep fried sushi

Ingredients:
Your favourite sushi from anywhere that sells sushi.

Method:
Pre-heat a deep fryer to a medium heat.
Deep fry sushi for ten minutes.
By this point it will probably be roughly as appealing as Pex’s personality. Do not eat.