This meal is inspired by two events.
The first, of course, is 31st October, Halloween.
The second is the publication of a wonderful new book, written by Zelda's very talented brother.To celebrate both, Zelda's latest dinner invitation will be going to Bela Lugosi, born Béla Ferenc Dezső Blaskó in Hungary, a versatile and talented actor who is best known for his portrayal of the title character in the 1931 film adaptation of Dracula.
GOULASH (2 ways)2tbsp olive oil
300g quorn chicken-style pieces, defrosted if frozen
2 garlic cloves
2tbsp Hungarian paprika*
1tsp cumin seeds
2tsp carraway seeds
1 tin of chopped tomatoes
1tbsp tomato puree
½tsp caster sugar
1 red pepper, chopped
1 green pepper, chopped
1tbsp red wine vinegar
300ml vegetable stock
Grind the carraway seeds and cumin seeds together using a pestle and mortar.
Heat the oil in a large heavy pan and fry the quorn pieces until slightly brown. Remove the quorn.
Add a bit more oil if needed and fry the onions and peppers.
When almost soft, crush the garlic (splendid gadget optional).
Return the quorn to the pan.
Add the mixed seeds and paprika, Stir so that everything is coated.
2tbsp olive oil
2tsp thyme leaves
1tsp cumin seeds
½tsp ground ginger
Heat oven to 200˚C/ Gas 6
Put potatoes in a large pan and cover with cold water.
Meanwhile, put the thyme leaves, cumin seeds ground ginger and black peppercorns in a pestle. Grind all together until it resembles the floor of a Transylvanian wood.
Drain the potatoes in a colander and shake well to ‘chuff up’.
100g grated cheddar
milk for glazing
poppy seeds to dust
Unroll pastry sheet.
Sprinkle most of the cheese over the top.
Make into a ball and cut into four (to make it easier to roll out).