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.

Reedus’ Gallery Image

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