Welcome back, my dear readers. It is that time of the month, and again, I have been cursing the heavens as I tried desperately not to panic. This month's theme was a definite challenge, and I had no idea on setting off on my trip to Ottery St Catchpole, how Momma Fox was going to manage it without sacrificing the things she wishes to teach us. While I love diving into Alternate Realities and post-apocalyptic fiction, they do not usually feature a lot of nutritionally based discussion, so my fingers and toes were crossed that my miniature friend can rescue me from this dilemma.
Sure that something was going to go horribly wrong, I have to admit that I was quite anxious as I arrived at her door. The nerves made me knock rather more loudly than normal, and I was surprised to hear an almighty crash from inside the small ivy-clad cottage. Then to my surprise, I was tugged inside and hurriedly shushed. Looking down at the usually kind face of Momma Fox, I saw her tight eyes and rapidly swivelling ears. Something was amiss, and I had to bend low to hear her hurried whisper. "Come in, child. There is something you need to help me with. It really is quite a pickle indeed. Come come."
With a confused nod, I followed her into her cavernous kitchen, my hand on my wand pocket suspiciously (Just in case), and met a pair of very frightened, sparkling blue eyes and a mop of ashy blond hair. Quickly pulling up, I guess I must have seemed somewhat non-threatening as the young man appeared to relax. Looking from him to Momma Fox and back again in confusion, I had my question answered by the witch at my side. "I found this young lad wandering through my orchard by the river. He says his name is Peeta, but from his clothes, I would say that he is just a wee bit lost."
Looking back at the boy as Momma Fox spoke, a realisation hit me! He was wearing the exact same uniform that tributes wore during the Hunger Games novels I recently read. It was so bizarre! Had he slipped through a spatial rift somewhere and landed here? I had no idea that such a thing was possible. All I knew was that we had to keep him safe until the Ministry could come and figure out what to do with him. The Department of Mysteries was going to have a field day with this one. So, speaking in what I hoped was a soothing tone, I addressed him. "Hi, Peeta. It's alright. I'm Nikita. You're safe, I promise. Momma Fox and I will help you figure out how to get home. You just need to stay put, OK?" It seemed to work, and a moment later, he said thank you with a faint smile.
Turning back to the little genius beside me, I then murmured, "So I guess we are cooking until the Ministry gets here, huh?" All I got in return was a brief nod and a shy mutter of "Yes, child. They are on their way. He had been foraging when I found him. So we are going to make something he will be familiar with until they arrive. What do you think?" A moment later, the customary paper was thrust into my hand, and I nodded. This dish was going to be perfect for making Peeta feel at home.
Ingredients:
4 large trout fillets, skinned and boned
1 lb dandelion greens, shredded
2 cups wild garlic leaves, shredded
1 cup wild mustard leaves, shredded
3 tbsp butter, melted
2 tsp salt, plus more to taste
1 tsp pepper
1/4 cup vegetable oil
1/2 cup onion, finely chopped
25g Goats cheese, crumbled
Directions:
1. Prepare the trout fillets by making sure they are skinned, boned and placed in an oven-proof dish. Then lightly brush them with a thin coating of melted butter and a sprinkling of pepper.
2. Cover the dish with kitchen foil and then bake the fish at 400F/200C for approximately 20 mins.
3. Cut and discard the dandelion greens' roots. Rinse the leaves well under running water and chop roughly using the Diffindo spell. Then do the same with the wild garlic and mustard leaves.
4. Fill a bowl with water and add 1 teaspoon of salt. Submerge the leaves in the salted water for 10 minutes. Rinse well.
5. Boil a small amount of water (Around 1 1/2 cups), in a brass cauldron (Size 1) and add 1 teaspoon of salt. Then cook the greens uncovered for about 10 minutes over a low flame.
6. While the greens cook, heat the vegetable oil in a skillet or sauté pan over medium heat. Sauté the onions until it is translucent.
7. Drain the greens thoroughly and add them to the cooked onions.
8. Season with salt and pepper to taste, and then serve the greens with the baked fish and add crumbled goat's cheese on top.
Needless to say, the hearty meal worked! By the time the Unspeakables turned up an hour later, Momma Fox and I had Mr. Mellark calm and laughing as he told us stories of Panem and Katniss and Haymitch. Waving both him and Momma Fox goodbye after the kitchen was cleaned and the Ministry was ready to leave, all I could hope was that they could find a way to send him home. Fingers crossed again, readers?
Until next time then, have fun with this recipe and don't go jumping into any rips in time and space OK? - Nikita