Rubeus Hagrid

Inspired by

Rubeus Hagrid

Professor Rubeus Hagrid was a half-giant wizard, son of Mr Hagrid and the giantess Fridwulfa, and elder half-brother of the giant Grawp.

Hagrid attended Hogwarts School of Witchcraft and Wizardry in 1940 and was sorted into Gryffindor house. In Hagrid’s third year, he was framed by Tom Riddle for the crime of opening the Chamber of Secrets and using his pet Acromantula to attack several Muggle-born students and eventually killing one of them. Though Hagrid’s wand was snapped and he was expelled, he was trained as gamekeeper of Hogwarts and allowed to live on the school grounds at the request of Albus Dumbledore.

Hagrid was given the task of reintroducing Harry Potter to the wizarding world. Later, Hagrid would assume the post of Care of Magical Creatures professor after the retirement of Professor Silvanus Kettleburn. As a member of both the original and the re-instated Order of the Phoenix, Hagrid fought in several battles of the First and the Second Wizarding Wars, including the Battle of Hogwarts.

Hagrid and Harry Potter on the Motorbike and Sidecar
Hagrid's hut
Hagrid overlooking a dead Aragog
Hagrid with Buckbeak
Hagrid's dragon Norbert
Harry, Hermione and Ron in Hagrid's hut with Fang

Giant Ham Salad with Dragon Eggs

Yields2 ServingsDifficultyAdvanced
Prep Time1 dayCook Time30 minsTotal Time1 day 30 mins

For a dish inspired by Hagrid, I wanted to incorporate the tea-stained, cracked egg into another dish. The eggs are supposed to reference the Norwegian Ridgeback dragon egg Hagrid picks up in the first book. The dragon egg hatches whilst Harry, Ron and Hermione are with Hagrid, trying to get more information about the Philosopher's Stone.

As for the salad, I thought a ham salad would go nicely with the eggs, but thought a gammon salad would go better. Seeing as gammon is bigger than wafer ham I would use in the salad, it was a perfect choice to go with, given Hagrid's half-giant physiology.

 2 Gammon Slices
 25 g Honey
 2 tbsp Wholegrain Mustard
 1 Red Onion (chopped into sixths)
 50 g Lettuce
 10 Cherry Tomatoes
 10 New Potatoes
For the Eggs
 4 Eggs
 2 tbsp Light Soy Sauce
 1 tbsp Dark Soy Sauce
 1 Bay Leaf
 1 Star Anise
 1 Cinnamon Stick
 1 tsp Sugar
 2 Teabags
 300 ml Water

1

Mix all the ingredients for the egg, except the eggs, in a medium saucepan. Bring to a boil then simmer for 10 minutes. Once done, remove and discard the teabags. Boil the eggs for 7-10 minutes in a separate saucepan of boiling water. Once cooked run under cold water to cool. Gently crack the eggs using the back of a spoon making sure not to break open the shell but enough to form open cracks. Transfer the eggs and marinade liquid to a zip lock bag. Marinate in the fridge for 24 hours to create the cracked egg texture.

2

Preheat an oven to 200°C or 180°C fan. On half a baking tray add the potatoes and red onion and drizzle over some oil. To the other half, add a layer of tin foil, scrunch up the edges to form a boat shape (keeps the juices collected) and the gammon slices on top. Bake in an oven for 15 minutes.

3

Meanwhile combine the honey and mustard together to form a glaze. Once the oven timer is up, add the glaze to the top of the gammon slices and cook for a further 15 minutes.

4

Serve the salad and cherry tomatoes on plates, with the gammon and veg around. Peel the eggs and serve alongside.

Ingredients

 2 Gammon Slices
 25 g Honey
 2 tbsp Wholegrain Mustard
 1 Red Onion (chopped into sixths)
 50 g Lettuce
 10 Cherry Tomatoes
 10 New Potatoes
For the Eggs
 4 Eggs
 2 tbsp Light Soy Sauce
 1 tbsp Dark Soy Sauce
 1 Bay Leaf
 1 Star Anise
 1 Cinnamon Stick
 1 tsp Sugar
 2 Teabags
 300 ml Water

Directions

1

Mix all the ingredients for the egg, except the eggs, in a medium saucepan. Bring to a boil then simmer for 10 minutes. Once done, remove and discard the teabags. Boil the eggs for 7-10 minutes in a separate saucepan of boiling water. Once cooked run under cold water to cool. Gently crack the eggs using the back of a spoon making sure not to break open the shell but enough to form open cracks. Transfer the eggs and marinade liquid to a zip lock bag. Marinate in the fridge for 24 hours to create the cracked egg texture.

2

Preheat an oven to 200°C or 180°C fan. On half a baking tray add the potatoes and red onion and drizzle over some oil. To the other half, add a layer of tin foil, scrunch up the edges to form a boat shape (keeps the juices collected) and the gammon slices on top. Bake in an oven for 15 minutes.

3

Meanwhile combine the honey and mustard together to form a glaze. Once the oven timer is up, add the glaze to the top of the gammon slices and cook for a further 15 minutes.

4

Serve the salad and cherry tomatoes on plates, with the gammon and veg around. Peel the eggs and serve alongside.

Giant Ham Salad with Dragon Eggs
Giant Ham Salad with Dragon Eggs
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