The Lion, the Witch and the Wardrobe by C.S. Lewis

9 Nov

“Just as the frying-pan was nicely hissing Peter and Mr. Beaver came in with the fish which Mr. Beaver had already opened with his knife and cleaned out in the open air. . . Susan drained the potatoes and then put them all back in the empty pot to dry on the side of the range while Lucy was helping Mrs. Beaver to dish up the trout. . . There was a jug of creamy milk for the children (Mr. Beaver stuck to beer) and a great big lump of deep yellow butter in the middle of the table from which everyone took as much a he wanted to go with his potatoes.”

                                                       Chapter 7: A Day with the Beavers


The Lion, The Witch and the Wardrobe

Or; that time I didn’t make Turkish Delight.

If you ask a room full of people about what they remember about food in TLTWTW (why would you ever do that?), you’ll hear a lot about Turkish Delight. I was read this series when I was just a wee glutton, and yes, I remember the Turkish Delight all these years later.

Guess what, though? These is A LOT of other delicious food in TLTWTW! Like, Turkish Delight is only a twice-mentioned blip on the fresh-caught trout, toast, sardines, onions and hams hanging from ceilings, butter and high tea filled radar!

Santa Claus even whips a full tea service out of thin air for Christ’s sake, because apparently that’s exactly what all good little British boys and girls want for Christmas.

It’s funny; when the movies came out several years ago and there was all this blah blah blah about religion, I was all “lol wut?” because I remembered the novels being just a super cool fantasy land with an evil witch, good and not-so-good woodland creatures, a dude who was half deer, and a fabulous lion. Yeah…rereading them as an adult was a trip. How did I miss how overtly religious, and sexist these novels are?!?! They hold up though, and The Lion, The Witch and the Wardrobe was an immensely fun read.

What you’ll need:

  • Bacon ends to make drippings
  • Trout (1-2 per person depending on size, cleaned)
  • 1 leek, chopped
  • Potatoes
  • Good butter
  • All-Purpose flour

What you’ll do:

  1. Chop potatoes into large chunks. Boil water, add potatoes and cook for about 15 minutes; or until just tender but not falling apart.
  2.  While you cook the taters….
  3.  Cook bacon in large skillet (cast iron is great) over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet.
  4.  Add chopped leeks to pan.
  5.  Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2-3 more minutes. Transfer cooked fish to two plates; dizzle with leeks and a bit of the bacon grease.
  6.  Drain the potatoes, add to the plates and garnish liberally with butter, salt and pepper.

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