We chose Harry Potter / Fantastic Beasts for our dinner party theme last night, which included an entire leg of pork, baby octopi, mutant mushrooms, “mandrake” fries, and a Deathly Hallows pie with a sign made of mushrooms. Bellatrix, Professor Lupin, and Harry all made an appearance.

Despite having just been introduced to Harry Potter this year, I took to it quickly and was excited about this theme. To make my savoury Deathly Hallows pie, I started with a 16 oz Red Mill’s gluten-free almond flour mix and sifted in one teaspoon of Herbs de Provence.

Almond flour is a versatile substitute for wheat flour, as it lends a rich and nutty flavour that works well with savoury or sweet dishes. Add one large room temperature egg, and three tablespoons of coconut oil. I scoop the oil out while it’s soft, then allow it to melt in a separate bowl before adding it to the almond flour.

Blend everything quickly and evenly, then press half the mix into a pie pan. Oil the pan with baking spray first, and bake the crust until light brown before adding the filling.

Savoury Deathly Hallows Pie

Next, I diced three large chicken breasts, three parsnips, three carrots, half a bundle of green onions, and half a carton of mushrooms, then put it all in a cake pan. In a small saucepan on the stove, I heated grapeseed oil with minced garlic, Herbs de Provence, black ground pepper, and a few bundles of fresh rosemary. I let this all simmer for about 15 minutes on low to medium heat.

Heat activates and intensifies the flavour in spices so it’s not necessary to use as much. Drizzle the herby oil all over your chicken and veggies, and bake on 350-400 until it all looks good and roasty. I also like to pour half a cup of dry white wine over mine before roasting.

I’ve never been good at advising temps and cooking times. I just kind of know by looking at things, but you may want to check the chicken with a meat thermometer to be safe.

After transferring the chicken and veggies into the baked pie crust, pour in half a cup of cream and let it sink into the mix. Additional baking will cause the cream to condense and become thicker.

Press the other half of the almond flour mix on top of the dish carefully so the edges to meet the pan on all sides. Bake for another 20 minutes or until the top crust becomes brown.

Roasted garlic jam and cheeses

Roasted pork leg (courtesy of Jessica)

Jessica and Greg found an entire pig leg at the Asian market near their house, trotter and all. She roasted it in spices and it came out super crispy and falling off the bone.

Oyster mushrooms with garlic, shallots, sherry, and cream (courtesy of Jessica)

“Mandrake Fries” – roasted purple yams, parsnips, and herbs (courtesy of Jessica)

Greg got me a wand so I wouldn’t feel left out

We FINALLY got to try out Greg’s new boardgame, Mysterium, which I loved! Then we watched Fantastic Beasts and Where to Find Them and drank various homemade Butterbeers ❤

Until the very end-

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