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Hagrid's Stoat / Corned Beef Sandwich Recipe | My Harry Potter Kitchen (Recipe #62)

Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we a Hogwarts Crest Cake ready for your next Harry Potter Party!

If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!

This week we're moving onto Chapter Fourteen of the Philosopher's Stone - 'Norbert the Norwegian Ridgeback'

"Hagrid made them tea and offered them stoat sandwiches"

That stoat sandwich doesn't sound too appetising but thankfully I've been saving corned beef from earlier in the series so this seemed like the perfect opportunity to use it!

This "stoat" corned beef sandwich recipe is a fun twist on the sandwich from Harry Potter. Made with my homemade sun-dried tomato and basil bread recipe, our corned beef is perfectly accompanied with some freshly made caramelised onions for a tonne of flavour in each and every bite.

Hagrid's Stoat Corned Beef Sandwich Recipe Ingredients:

(makes 1 medium loaf, and fillings for 2 sandwiches)

For the sun-dried tomato and basil bread

  • 300g strong bread flour

  • 1 tsp salt

  • 10g yeast

  • 250ml water

  • 2 tbsp olive oil

  • 75g sundried tomatoes

  • basil leaves

For the caramelised onions

  • 1 red onion

  • 1 tbsp oil

  • salt & pepper

  • 1 tbsp muscovado sugar

  • 1/2 tbsp balsamic vinegar

To serve

  • rocket/pea shoots

  • stoat (or corned beef)

Corned Beef Sandwich Recipe Method:

  1. To begin, make the bread by adding the flour into the bowl and making a well in the middle. Sprinkle the salt and yeast on either side and pour the water into the middle. Knead on slow while you prepare your flavourings.

  2. Roughly chop the basil and sun-dried tomatoes and then add into the dough, kneading for another 5 minutes. Once you have a nice smooth dough ball, transfer into a greased bowl, cover with cling film and place in a warm place to rise for an hour.

  3. Once the dough has doubled in size, knock back the air and then knead for 1 minutes before rolling into a thick sausage. Grease a loaf tin, place the roll in and then leave to rise for 45 minutes.

  4. While the dough is on it's final rise, create the caramelised onions by thinly slicing the onion. Drizzle some olive oil into a hot pan and fry the onions until softened for 2-3 minutes. Season with salt and pepper and then add in the sugar stirring through. Allow to caramelise for 5-10 minutes adding extra oil in if you need to prevent it from catching.

  5. When the dough is ready bake in the oven at 180c for 30 minutes. Remove from the tin and allow to cool on a rack.

  6. Prepare the remaining ingredients by removing the corned beef from the tin, slicing in half and grilling quickly for 30 seconds each side, on a high heat.

  7. Once the bread has cooled, cut some thick slices and butter two pieces. Layer on some pea shoots onto one side and spread caramelised onions on the other. Place the corned beef on one side and sandwich the other on top. Slice to reveal all the fillings and enjoy!

Harry and Ron might not have been impressed but that means there's more left for us!

Why not give this week's Harry Potter recipe a go and let me know what you think? Follow me on Instagram and share your pictures with the hashtag #MyHarryPotterKitchen - I'd love to see them!

I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!

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