Triwizard Feast: Coq au Vin, Yorkshire Puddings, and Vegetarian Goulash


A main course spread to satisfy the appetite of every wizard! For our Triwizard Feast we wanted to have three main options for students to choose from, representing the corners of Europe, just like the feast described in the books.



This is a delicious, warming wine-based stew, offset with salty bites of pancetta and plenty of fresh herbs. We soaked up the extra sauce with Yorkshire puddings, but it would be just as good with bread dumplings, crusty bread, or mashed potato.

What you need:

  • 2 tbsp olive oil
  • 90 gm butter, coarsely chopped at room temperature
  • 6 kg free-range chicken, jointed
  • 150 gm piece of pancetta, cut into 1 cm pieces
  • 12 shallots
  • ½ cup brandy
  • 3 cups red wine
  • 2 cups chicken stock
  • 3 parsley stalks
  • 2 fresh bay leaves
  • 2 sprigs of thyme
  • 2 small heads garlic, halved lengthways
  • 1 tbsp plain flour
  • 200 gm mixed small mushrooms trimmed
  • Handful coarsely chopped flat-leaf parsley

How you do it:

  • Preheat oven to 160C.
  • Heat oil and a knob of butter in a large casserole dish over medium-high heat
  • Add chicken pieces, in batches if necessary, and cook for 10 minutes, turning until golden. Transfer to a plate and keep warm.
  • Add pancetta and onions to the chicken-y oil, and cook for 5 minutes or until golden.
  • Return chicken to pan, and add brandy, wine, stock, herbs and garlic and season to taste with sea salt and freshly ground black pepper. Bring to the boil, cover and place in oven for 1 hour or until chicken is tender and cooked through.
  • Now we’re going to thicken the sauce. If, like us, you are going to sit this stew for a day and then serve with some yorkies then this step is not 100% necessary as you want some extra sauce for the puddings to soak up. But for a smaller dinner party, this will ensure a thick, flavor packed sauce for your chooks. If you can’t be bothered, just skip this step. Transfer chicken, onions and pancetta to a warm dish, cover with foil and keep warm. Discard herbs and garlic. Heat sauce in clean casserole over medium heat and simmer for 30 minutes. Combine flour and 20gm butter into a paste, whisk into sauce and cook, stirring, for 5 minutes or until sauce has thickened and coats the back of a spoon. Return chicken, pancetta and onions to the pan.
  • Heat a big knob of butter in a frying pan over medium heat, add mushrooms and cook for 5 minutes or until golden. Season to taste and set aside.
  • To serve, return chicken, pancetta, onions and mushrooms (or just add the mushrooms if you skipped the sauce-thickening-step) to sauce and cook for 5 minutes, turning to coat and warm through. Scatter with fresh parsley and serve.




Yay yorkies! These are a Sunday staple for British diners, but aren’t as common here in Australia so dinner guests are always impressed when we whip them up. Be careful not to let your guests know how easy they are, or their compliments may deflate as quickly as a pudding in gravy. These little babies are used to bulk up Sunday roasts, and will easily soak up any sauce you pour next to them.

What you need:

  • 125ml (1/2 cup) canola oil
  • 115g (3/4 cup) plain flour
  • 1/2 teaspoon salt
  • 2 eggs, lightly whisked
  • 300ml milk

How you do it:

  • Preheat oven to 200°C.
  • Pour 1 tablespoon of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5-10 minutes or until oil is hot. Extremely hot. 1990s Leo DiCaprio hot.
  • Combine the flour and salt in a bowl. Add the egg and whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth.
  • Pour batter among the hot muffin pans.
  • Bake in oven for 20 minutes or until puffed and golden brown.
  • Serve immediately with something saucy.



You can guarantee that at any dinner party there will be at least one trouble maker – vegans, vegetarians, people with allergies etc. I’m joking about the trouble, but it is important to always ask your guests in advance if they have any dietary requirements – not only does it save face on the night, and save on wasted food, but when you go out of your way to cook something they can safely enjoy, people are so appreciative! And while it can be a challenge trying to accommodate everyone, the creative shortcuts you have to make can sometimes turn out surprise gems! We tweaked and tweaked at a goulash for our Durmstrang dish to make it vegetarian and FODMAP friendly – to be perfectly honest, we tweaked so much that it barely resembled goulash, but it did taste delicious! We had to eliminate onion and garlic, two flavours that are normally strong features in our recipes – but as you’ll see from the list below we compensated by absolutely packing in as many other flavours as we could.

Don’t be intimidated by the long list of ingredients – this is a one pot, chuck-em-all-in type recipe that would be delicious on any winter evening.

 What you need:

  • 1 tablespoon olive oil
  • 2 sticks celery, diced
  • 1 cup chopped green onion (green part only)
  • 1 butternut pumpkin, peeled, seeded and diced
  • 3 carrots, diced
  • 2 potatoes, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • 1 can diced tomatoes
  • 4 cups (FODMAP Friendly) vegetable stock
  • As much coriander as you can get your hands on

How you do it:

  • Preheat oven to 180°c
  • Warm oil in a large casserole dish over medium heat. Add the celery and green onion, stirring until soft.
  • Add the pumpkin, carrots, potato, tomato paste, ginger, lime, spice, and cook for 5 minutes, stirring through well.
  • Add the tinned tomatoes, and pour over stock until the veggies are just covered.
  • Simmer for 20 mins until reduced, then cover and pop in the oven
  • Bake for 2 hours, until veggies are soft.
  • Serve with as much freshly chopped coriander as you can fit on top (I love coriander, can you tell?) and some crusty bread.

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