Star Trek-inspired meals for your Klingon guests
Make your own morcilla gagh and blood pasta, and rokeg blood rolls with gagh sauce
Here's a twist on Guess Who's Coming To Dinner — what if your guests are Klingons?
An Ottawa Star Trek fan group challenged Ottawa chefs to come up with recipes for an interplanetary dinner party for Klingons, the humanoid alien species in the sci-fi franchise.
Randy Fitzpatrick of Petit Bill's Bistro created rokeg blood rolls with gagh sauce and Jordan Holley of El Camino created morcilla gagh and blood pasta.
Here' s the request to Alan Neal, host of CBC Radio's All In A Day, from listener Jody Heffernan:
Together, we're planning an invasion of the Star Trek Experience at the Space and Aviation Museum, and we need a special meal, to celebrate! This is Star Trek's 50th anniversary, after all.
We know that Klingons eat gagh, a kind of maggoty delicacy best served live. [Rokeg] pie, a disgusting black pudding, like pie made with real blood. But those kind of sound disgusting. So what could the Ladies Who Trek serve to the Klingons?"
Rokeg blood rolls
Ingredients (makes 6 rolls)
- 500 g good-quality pork sausage meat.
- 200 g blood pudding, crumbled.
- Few sprigs parsley, chopped.
- Few sprigs of Newfoundland savory, chopped.
- 1⁄2 tsp. ground mace.
- 1⁄2 tsp. cayenne.
- 3 tbsp. English mustard.
- 1 x 500 g packet shop-brought puff pastry.
- 1 egg, beaten.
1. Preheat your oven to 375°F. In a large bowl, mix the pork mince, black pudding, parsley, savory, mace, cayenne pepper and mustard (you may add a pinch of salt and black pepper, if you wish). Mix well and squish together in your hands.
2. Roll the block of pastry out into a large rectangle (12 x 8 inches) and square off the edges of the pastry. Cut into six equal squares. Put the filling down the middle of each square.
3. Roll the pastry over the meat then pull the other side of the pastry up on top. Square off the ends, then turn the roll over so the fold is underneath. Pinch with a fork tip all the way around.
4. Cut in vent holes on the top of each sausage roll, and brush with beaten egg. Bake in the oven for 30 minutes until golden brown.
- 1 tbsp. grainy mustard.
- 1 tbsp. smooth mustard.
- 1⁄4 cup heavy cream.
- Spring of fresh thyme.
- Pinch of salt & pepper (to taste).
1. Heat all ingredients together in a sauce pan and stir until well blended.
2. Can be served hot over the blood rolls or cold as a dip.
Morcilla sausage ragu
- 1 lb morcilla sausage (or any blood sausage will do).
- 1/2 red bell pepper, finely diced.
- 1/2 green bell pepper, finely diced.
- 4 stalks celery, finely diced.
- 6 shallots, finely diced.
- 5 cloves garlic, sliced.
- 1.5 cups white wine.
- 1.5 cups chicken stock.
- Pinch chili flakes.
1. Over medium-low heat, sweat peppers, shallots, celery, garlic until soft, no colour. Once softened, remove from heat and set aside.
2. Remove morcilla from casings, and gently render out over medium heat, stirring frequently (approximately five minutes).
3. Add sweated vegetable mix, and continue to cook another five minutes.
4. Deglaze with white wine, simmer for five to 10 minutes, add chickens stock, and simmer an additional 15 minutes over low heat.
5. Adjust seasonings, and serve over blood pasta.
- 200 g all-purpose flour.
- 200 g 00 flour.
- 90 g pork blood.
- 15 g kosher salt.
- For garnish: Parmesan, blood sorrel, olive oil.
In this pasta dough, the blood replaces the need for egg.
1. Combine flours and salt. Transfer to work surface, make a well in the centre.
2. Add pork blood, and continue to stir to combine, slowly drawing flour in from the sides. Once a loose dough has formed, knead for approximately 10 minutes, until smooth and elastic.
3. Roll out using a hand crank pasta machine to desired thickness, and cut into linguine or fettuccine. (You could also make other pastas, such as rigatoni, if you have a pasta extruder.)
4. Pour ragu over pasta, and garnish with grated Parmesan, blood sorrel and a drizzle of olive oil.