Real vegetarian food, served in an imaginary world...

Sunday, 30 December 2018

Fantasy Veggie Dinner Guest - DEAN MARTIN (Happy New Year again)

Dean Martin was never, contrary to popular belief, an alcoholic. In fact, he drank far less than his contemporaries, believing that it would interfere too much with his golf. On stage, whatever he led an audience to believe, his glass was more likely to be filled with apple juice than whisky.

He makes a perfect New Year’s guest, though, as he will always be remembered for his entertainingly ‘drunken’ performances, on stage with The Rat Pack, where he delivered lines such as:

You're not drunk if you can lie on the floor without holding on
and
I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day

He also sings one of Zelda's favourite songs:

In the 1959 film Rio Bravo he pays Deputy Sheriff ‘Dude’, who is unable to keep order in a Texas town, until John T Chance (John Wayne) arrives to sort matters.

Every drunk needs a hangover cure and a traditional breakfast is tried and tested. For Mr Martin, Zelda has devised a breakfast which can be eaten in the morning, or later as a snack. Guaranteed to make you feel better.

ALL DAY VEGGIE BREAKFAST QUICHE
Here is the recipe, step by step, for those who may not be 'firing on all cylinders':

2 vegetarian sausages, defrosted if frozen 
4 rashers vegetarian bacon, defrosted if frozen
2 tomatoes
3 mushrooms, sliced
Oil of choice (I used olive oil)
4 free range eggs
1 slice bread
300ml single cream
50g cheese, grated (optional)
ground black pepper
1 sheet ready-rolled shortcrust pastry

Notes:
I used pre-made pastry as no-one with a hangover wants to make their own pastry.
Although there are many lovely veggie sausages out there, choose some (such as 'Quorn' which resemble their meaty counterparts.
Cheese is optional. 

Place pastry inside a 20cm/ 8inch flan dish. Use a rolling pin to roll over the top and remove any excess pastry.
Prick the base.
Cut a disk of baking paper to fit the base of the dish and place inside. Fill with baking beans.
Cook at Gas 6/ 200°C/ 400°F for 10 minutes.
Remove the beans and paper and cook for 5 minutes more.
Take two pans and place a glug of oil in each.
Cook the ‘bacon’ in one and the ‘sausages’ in another. 
Drain on absorbent paper.
Chop the bacon into small pieces. Slice the sausages thinly.
Add a bit more oil to the pans.
Place the mushrooms in one and the bread in the other.
Cook mushrooms until soft and just golden, then place on a sheet of absorbent paper.
Cover with another to remove the moisture.
Cook bread on both sides until crispy. Then remove crusts and chop into croutons.
Cut six slices from the tomatoes. 
Remove all pips and then finely chop the rest. Store on absorbent paper to remove excess moisture.
Beat the eggs and season with black pepper.
Add the cream, whisking as you go.
You should now have all you need. The quiche can be prepared in advance to this stage.
When ready to cook, heat oven to Gas 7/ 220°C/ 425°F
Place mushrooms, bacon, sausage, tomato chunks
and cheese (if using) in the pastry base.
Pour over the cream mixture.
Cook for 20 minutes.
Remove from oven and place tomato slices on the top.
Place back in the oven for a further 10 minutes.
When cooked, sprinkle the fried bread croutons over the top.
Serve with baked beans.

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