Fantasy Veggie Dinner Guest - HANK WILLIAMS

Chronic back pain, prescription drugs and alcoholism are not a good combination. Add a reckless lack of awareness along with fame and fortune and... you know where this is heading. Hank Williams, one of the most influential musicians of the 20th Century, regular at the Grand Ole Opry and writer of Cold, Cold Heart, I'm So Lonesome I Could Cry, Jambalaya and Your Cheatin' Heart, died at the age of just 29 in 1953. 

Since his death, Williams, known as the 'Hillbilly Shakespeare' and 'The Father of Country Music', has had his songs re-recorded and made equally famous by Ray Charles, The Carpenters, The Rolling Stones, George Jones and Mark Knopfler among others

Hank Williams was a native of Alabama. He was inspired by African-American blues and, after winning a local talent contest, started touring and recording, quickly gaining national fame. 

He wrote There's a Tear in my Beer in the early 1950s but was discouraged from performing a drinking song, so gave it it instead to Big Bill Lister.

There's a tear in my beer
'Cause I'm cryin' for you, dear
You are on my lonely mind
Into these last nine beers
I have shed a million tears
You are on my lonely mind
I'm gonna keep drinkin'
Until I'm petrified
And then maybe, these tears will leave my eyes

There's a tear in my beer
'Cause I'm cryin' for you, dear
You are on my lonely mind
Last night I walked the floor
And the night before
You were on my lonely mind
It seems my life is through
And I'm so dog gone blue
You are on my lonely mind
I'm gonna keep drinkin'
'Til I can't move a toe
And then maybe, my heart won't hurt me so

There's a tear in my beer
'Cause I'm crying for you, dear
You are on my lonely mind
Lord, I've tried and I've tried
But my tears, I can't hide
You are on my lonely mind
All these blues that I've found
Have really got me down
You are on my lonely mind
I'm gonna keep drinkin'
'Til I can't even think
'Cause in the last week, I ain't slept a wink

There's a tear in my beer
'Cause I'm crying for you, dear
You are on my lonely mind

Zelda would like to show Hank that, with a few extra ingredients (no tears needed), beer can make this delightful accompaniment to any meal.

BEER BREAD

Heat 330ml beer gently in a small pan.

Put 375g self-raising flour in a bowl and add 3tsp sugar.

Add the warm beer to the dry ingredients.

Mix everything together well.

Butter the base and sides of a loaf tin.

Pour in the mixture. Push to the sides and even out as much as possible, but don’t worry too much.

Place in oven at 180C/ Gas 4 for 50 minutes.

Allow to cool a little then turn out onto a board.

Fantasy Veggie Dinner Guest - AMELIA PEABODY

Amelia Peabody is the creation of Elizabeth Peters (the pen name of Barbara Mertz, an Egyptologist). Her adventures begin in the 1880s

in Crocodile on the Sandbank.  Finding herself independently wealthy, Amelia sets off for Egypt and is immediately dropped into what appears to be a supernatural mystery. Showing sturdy courage and good sense, she solves the problem, takes a husband and establishes herself in modern literature.

In this fantasy world, I would bring her to the present day for this healthy take on an Egyptian classic.

AIR FRYER FALAFELS

Makes 8 - 10 

Drain and rise 1 can of chickpeas.
Place them in a food processor with
1 chopped onion
2 cloves of garlic
1 red chilli, seeds removed
1tsp ground cumin
1 large handful coriander (leaves and stems)
1 egg
small pinch of baking powder
salt and black pepper

Mix all together, scraping down from the sides if necessary.

Shape into small balls and put on a plate, flattening them out as you do so.

Chill for at least half an hour.

Remove the plate and heat the air fryer to 180° C.

When ready, spray the base with a little oil and place the falafels inside. (You may need to do this in batches.)

Cook for 6 minutes, then turn carefully and cook for 6 minutes more.

Serve on a flat bread with salad of choice and some plain yogurt mixed with a few chilli flakes.

AIR FRYER CHEESE AND LEEK CROQUETTES

Chop 1 leek finely and fry gently in a little butter until soft.

Boil 4 medium potatoes, chopped.

Mash the potato, then add the leek along with one beaten egg, salt and black pepper and a large handful of grated cheese.

Allow to cool.
Put a mix of fine breadcrumbs and panko breadcrumbs on a plate.

Take scoops of the potato mixture, form into sausage shapes and roll in the breadcrumbs until fully covered.

Chill for at least half an hour.
Spray with oil and place in the air fryer.
Cook at 200˚C for 5 minutes.
Turn carefully and cook for 5 minutes more.

AIR FRYER HALLOUMI FRIES

Cut a pack of halloumi into slices.

On a plate, mix 3tbsp plain flour with 1tsp garlic granules and 1tsp paprika.
Place panko breadcrumbs on a separate plate.
In a bowl, beat an egg with 1tbsp milk.

Coat each strip in the flour, place in the egg mix and then roll in the breadcrumbs.
Put on a clean plate and spray with sunflower oil.

Place in the air fryer and cook at 180˚C for 12 minutes, turning half way through.

Serve with dips of your choice, I used sweet chilli sauce and minted yogurt.

Fantasy Veggie Dinner Guest - ZAPHOD BEEBLEBROX

I've been making a lot of journeys lately, by coach and by train, which has made me consider travelling in general. It seems that every station shop has the same vegetarian option (which is, in fact, very tasty). I decided to put my own twist on it and cook it for one of the greatest travellers in the universe. 

Zaphod Beeblebrox, with his two heads and three arms, is possibly Douglas Adams' most impressive creation. Serve with a Pan Galactic Gargle Blaster.

FALAFEL WRAPS WITH BEETROOT HOUMOUS

Serves 4

First make the BEETROOT HOUMOUS (Recipe here.)

Then, make the FALAFEL

Heat 1tbsp olive oil in pan and fry 1 onion, finely chopped, until soft.

 

Tip into a food processor along with 1 can chickpeas, drained and rinsed, 1tsp crushed garlic, 1tsp ground coriander, 1tsp ground cumin and 3tsp curry powder.
Add a handful of coriander leaves and stalks, 1tbsp plain flour and 1 egg, beaten.

Whizz together well.

Drop spoonfuls of mixture into another tbsp of hot oil and squash into patty shape with back of spoon.
Fry in batches until golden brown and firm, turning regularly. (Makes 12 falafel in total.)

To serve:

Set out 4 wraps.

Assemble all other fillings. I used some pickled cabbage, lettuce, chopped spring onion and caramelised onion chutney.

Spread on a generous amount of beetroot houmous.

Add the other fillings and place falafel on top.

Roll up and tuck the ends in. 

Cut in half.

SPINACH PANCAKE PIE

 

Makes 2 pies

Defrost 3 balls of frozen spinach.

Place in a food processor with 100g plain flour, 150ml milk and 1 egg, beaten.

Whizz all together well and transfer to a bowl.

Heat a little oil and cook the batter, a ladleful at a time, turning halfway.

Place to one side and repeat with the remaining batter. This should make four pancakes in total.

Make up a pack of flavoured couscous according to packet instructions.

Heat another 1tbsp of oil and gently fry 1 red onion, chopped and 1 yellow pepper, chopped.

Combine with the couscous and allow to cool.

Place the couscous mixture on one side of a pancake.

Fold over (like a pasty). Cut in half.

Lifting carefully, place each inside a round baking tin. Repeat.

Grate 100g cheese. Cover the top of each pie with half of the cheese.

Cook at Gas 7/ 220˚ C for about 15 minutes until the cheese bubbles.

Can be eaten hot or cold. Either serve in the dish...

or, cover with a small plate and turn out.