Episode 23: Grandpa Moustache!!! Is out!

Episode 23 is up below is the link as well as the image from “Reedus’ Gallery” and the recipe from “Cooking with Elfman.”

Episode 23 Click to download directly
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Charle’s Magical Education

Cooking with Elfman

Ingredients:

8 strips bacon, cooked and broken into pieces
3 cups sliced onion
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound lean ground beef
2 Tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
2 cloves garlic, minced
1 cup shredded cheddar cheese, divided
4 hamburger buns

Directions:

In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in bacon pieces, salt and 1/4 teaspoon pepper. Cover; keep warm.

Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions.

Shape each portion into a 4-inch diameter patty. Sprinkle half of the cheese evenly among each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well.

Grill patties directly over medium heat for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling.

Top burgers with remaining cheese the last 1 to 2 minutes of cooking time or until melted.

To serve, place patty on a toasted hamburger bun; top with bacon-onion mixture. Makes 4 sandwiches.

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Episode 22: The Shoobeedoowa!!! Is out!!!

Episode 22 is up below is the link as well as the image from “Reedus’ Gallery” and the recipe from “Cooking with Elfman.”

Episode 22 Click to download directly
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Charle’s Magical Education

Evergreen of the Raijinshu


Cooking with Elfman

Ingredients:

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves – pounded thin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.

5. Arrange the coated chicken breasts in a 9×13 inch baking dish.

6. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

7. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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Episode 21 Hand Me DON’TS!!! Is out!!!

Episode 21 is up below is the link as well as the image from “Reedus’ Gallery” and the recipe from “Cooking with Elfman.”

Episode 21 Click to download directly
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Charle’s Magical Education

Cooking with Elfman

Making a Chunko-honey Bar!!!

What you will need:
A deep square pan, baking/greaseproof paper.

Ingredients:
200g Chocolate (At least 70% Cocoa)
100g Unsalted Butter
50ml Cream
1 Tablespoon Golden Syrup
3 Teaspoons Honey
100g Salted Peanuts
150g Cinder Toffee (Or Cadburyfs Crunchie)

Making the Chunko-honey:
Prepare the square dish by lining it with baking paper.
Smash the nuts and the cinder toffee into decent size chunks (not too big, not to small but just right) and put in a bowl.
On a low heat, melt the butter, golden syrup and honey in a pan. Once combined, remove from the heat and set aside.
Break the chocolate up into small chunks and melt it over a bain-marie.
Add the butter and syrup mixture to the chocolate and stir to combine, pour it over the nuts and cinder toffee and mix well.
Pour the chocolate mix into the prepared tin, then place in the fridge to cool and set for a few hours.
Once cooled, cut them into rectangular bars.

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Tyler Walker Interview is up on iTunes, Zune, the Feed, and you can listen to it on the site!!!

Our first ever full on interview is up! We had the privilege of interviewing Tyler Walker, the director of the dub of Fairy Tail! This one is an mp3 too!

Tyler Walker interview Click to download directly
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Tyler Walker

Tyler Walker

DVD Campaign Image

DVD Campaign Image We give these away at our panels!

Splash Poster

The full splash poster, they are huge! Click the image to go to the FUNimation Fairy Tail Page!

Click this image to be taken to the FUNimation’s Fairy Tail video page!

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Episode 20: Attack of the Landlady!!! Is up!

Episode 20 is up below is the link as well as the image from “Reedus’ Gallery” and the recipe from “Cooking with Elfman.”

Episode 20 Click to download directly
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Anime Recap

Charle’s Magical Education

Cooking with Elfman

What you will need:
A large pot, grater, baking tray, frying pan, baking tray, blender or hand blender. And a yeti.

For the Soup:
50g / ? Cup Butter
300g / 0.7lbs Pumpkin (Skinned and Choppped)
200g / 0.5lbs Sweet Potato (Skinned and Chopped)
2 Shallots (Chopped)
1 Small Clove Garlic
? Teaspoon Grated Ginger
500ml / 2 Cups Vegetable/Chicken Stock
1-2 Tablespoons Goats Cheese
70 ml / ? Cup Cream
75g / ? Cup Smoked Haddock
75g / ? Cup Pollock
Salt & Pepper

For the Pumpkin Garnish:
3 Pumpkin Wedges
1 Tablespoon Butter
Salt & Pepper
? Teaspoon Dried Chilli Flakes

For the Potato Croutons:
Olive Oil
1 Medium Potato
Salt & Pepper

For the Carrot Tops:
5 Small carrots (Stalks On)
1 Tablespoon Butter

Preparing the Soup:
In a large pot on a medium heat melt the butter. Add the shallots, garlic and ginger and cook until soft. Add the pumpkin and sweet potato chunks and stir well, allowing to cook for another 10 minutes.
Pour in the vegetable/chicken stock, bring to the boil and simmer until the pumpkin and sweet potato has cooked through. Once cooked transfer to a clean bowl and blend (or use a blender). Return the soup to a clean pot, if itfs too thick then slowly add more vegetable stock until the desired texture is achieved. Set the soup aside while you prepare the garnishes.

Making the Pumpkin Slices:
Preheat the oven to 200C/392F. Chop the pumpkin wedges into chunks and lay them onto a baking tray, cover with the butter, season and add the chilli flakes. Cook until soft and golden.

Making the Potato Croutons:
Dice the potato into small cubes and heat some olive oil in a frying pan on a medium heat. Add the potatoes and season to taste, fry until crisp and golden brown.

Making the Carrot Tops:
Heat the butter in a frying pan on a medium heat. Add the carrots and allow to cook until slightly soft.

Finishing the Soup:
In a warm frying pan add a little olive oil and heat. Add the smoked haddock and pollock and fry for 1 minute. Pour in the cream and season with salt and pepper, allow the fish to cook for about 5 minutes in the cream.
Once the fish has cooked pour the cream mixture into the pumpkin soup, add the goats cheese and stir gently. Warm the soup through on a low heat so the goats cheese can melt.
Serve and garnish with the potato croutons, roast pumpkin slices and glazed carrot tops.

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