Alastor “Mad-Eye” Moody was a Scottish pure-blood wizard, considered to be the most famous Auror of all time. He was a pivotal member of the Order of the Phoenix during the First and Second Wizarding Wars. Moody served with distinction during the first conflict, gaining a reputation as a skilful battler against the Dark Arts and sacrificing an eye, a leg, and part of his nose during the conflict. As an Auror, he played a role in the imprisonment of many of the inhabitants of Azkaban. This activity led to his gaining many enemies and resulted in his becoming overly-cautious and paranoid about his security later in life.
Alastor Moody’s magical eye acted as a replacement eye for him after he lost his original one in battle. The device is a round, electric-blue eye that he placed into his empty eye socket. It can rotate 360 degrees in Moody’s head and allowed him to see through anything, whether it be wood, invisibility cloaks, or even the back of his own head. It is this eye that earned Moody his nickname “Mad-Eye”.
Moody was killed by Lord Voldemort during the Battle of the Seven Potters. Moody’s corpse was recovered by the Death Eaters, and his magical eye was taken by Dolores Umbridge, who used it to keep track of her subordinates in the British Ministry of Magic. When Harry, Hermione, and Ron broke into the Ministry, Harry found the eye and took it. Harry buried the eye under the oldest, most gnarled and resilient-looking tree he could find, and marked the grave with a small cross. With this, Moody was given a proper burial, as far as was possible.
Eye-On-You Pork Casserole
- Lidded Frying Pan
- 1 tbsp Olive Oil
- 2 Pork Should Steaks cut into large chunks
- 2 tbsp Plain Flour
- 50 g Smoked Pancetta
- 2 Echalion Shallots finely chopped
- 2 Garlic Cloves minced
- 200 ml White Wine
- 100 g Chestnut Mushrooms
- 100 g White Mushrooms
- 4 Flat Portabello Mushrooms
- 150 ml Chicken Stock
- 1 tbsp Thyme Leaves
- 50 ml Double Cream
- Heat the olive oil in a large frying pan. Season the pork with salt and pepper, sprinkle over the flour and toss to coat. Place the pork in the pan and cook until brown on all sides. Remove from the pan.
- Add the pancetta to the pan and cook for 1 minute. Add the shallots and garlic and sauté for 2 minutes until fragrant. Add the wine and scrape the brown bits from the bottom of the pan then reduce by half.
- Return the meal back to the pan along with the white and chestnut mushrooms, chicken stock and thyme. Place the Portobello mushroom upside down on top so they sit like little boats on the stew. Bring the stew to a simmer and cook with the lid on for 15 minutes.
- Remove the lid and add the cream and simmer for 5 minutes, until the sauce has thickened. Season to taste then serve in bowls.