Thank you to my friend, Carolyn, for this one. I got the idea when she served up something similar.
Serves 2
2 baking potatoes
100g/ 4oz cheese, grated
2tbsp/ 30ml milk
25g/ 1oz butter
salt and pepper 1 tbsp olive oil
Wash the potatoes and prick all over with a fork.
Wrap in kitchen roll and microwave for 10 - 12 minutes if you do both at the same time, or 5 - 7 minutes each if you do them individually. (Alternatively cook them slowly in the oven.)
Allow to cool slightly. Then cut in half and scoop out the insides, leaving the skins intact. Turn the skins over and brush them with olive oil. Then place on a tray under the grill while you prepare the filling. This will make them slightly crispy.
Mash the potato insides with the milk, butter, salt and pepper and half the cheese.
Spoon the mixture back into the potato skins.
Cover with the rest of the cheese.
If the mixture is still warm, you can cook under the grill for about 6-8 minutes until the cheese bubbles. Or, if you have prepared in advance and allowed to cool, cook in a medium/ hot oven for about 15 minutes.
Serve as an accompaniment to another meal, or - for a quick snack -with something tasty like vegetable chilli, or baked beans.
Use Zelda's Recipe to make the flatbreads Fillings can be of your choice but this is a very tasty idea. Ingredients As flatbreads (I used half of the amount as this was just serving 2) plus 2 hotdog sausages 1 onion, chopped 1tbsp olive oil 100g grated cheese 2-3 tbsp pickle or chutney salt and pepper Cook flatbreads according to recipe.
Meanwhile, prepare the fillings: Defrost or lightly boil the hotdog sausages, then cut into slices. Heat oil in a pan and add the onion. Cook until almost browned, then add the sausages.
Place the sausage mixture along the spine of the flatbread. Sprinkle the cheese over the top, add the chutney and season well.
Just in time for Halloween... When Jonathan Harker arrives in Transylvania, he is taken in by Count Dracula’s hospitality, before realising that he is a prisoner in the castle. Perhaps, if he had eaten some of this garlicky pie, he might have fared better.
HOMITY PIE
Serves 2 – 3
For the pastry
60g/ 2oz plain flour
60g/ 2oz wholemeal
self-raising flour
75g/ 2½oz butter, in small
pieces
1 free range egg
For the filling
450g/16ozpotatoes, peeled and chopped
for the pan
2 onions, chopped roughly
2 garlic cloves, peeled
and crushed
1tbsp olive oil
25g/ 1oz butter
100g/ 3½oz cheese, grated
125ml/ 4½floz double cream
1tbsp fresh mixed herbs
First make the pastry.
Put flours and butter into
food mixer and whizz until it resembles fine breadcrumbs (or mix between
fingers if you prefer).
Add egg and whizz again.
Tip out and form into a
ball.
Cover with cling film and chill for about 10 minutes.
Grease and line a loaf tin.
Take pastry from fridge
and roll out.
Place inside the tin. Prick
the base, cover and replace in fridge for another 10 minutes or so.
Preheat oven to Gas 5/ 190°C/ 375°F
Line with baking parchment
and fill with baking beans.
Place in the oven for 10 minutes. Then, remove the
beans and the parchment and cook for about 10 minutes more until slightly
brown.
Leave until ready to cook
the finished pie.
Meanwhile, make the filling.
Boil the potatoes until
just tender, then drain and cool slightly.
While the potatoes are
boiling, heat oil and butter in a pan and add onions.
Fry onions on a very low
heat for about 15 mins, then add garlic and cook for a couple more. Cut the potatoes into small chunks and add
them to the pan. Stir and add about ¾ of the cheese and mix in the
herbs. Season.
Allow to sit and soak up the
flavours.
Later (I try to leave it at least a few hours),
assemble the pie.
Tip the potato mix into the
pastry case.
Drizzle the cream into the
gaps.
Top with the remaining grated cheese.
Cook in oven at Gas 6 for
45 minutes.
Allow to cool slightly and
then cut into portions.
I should now say Dr John Cooper Clarke, I suppose, because of his honorary doctorate, awarded in 2013. His work is now also found on English curricula.
His poem Pies provided Zelda with the inspiration for the meal we would have if he came to dinner. Firstly, the poem:
PIES
N.B. I couldn’t find this poem on line at all so I hope it’s ok that I’ve transposed it from a live performance, as it’s not for profit , and especially as we paid to see him at the Rescue Rooms in Nottingham, when he was late and lots of people had gone home. We almost did, too but Dave, of course, needed to go to the toilet first and when he came out he bumped into The Man Himself and, unable to contain his excitement, shouted “It’s Johnny”, causing all the others who had migrated to the bar (or the toilets) to come back into the audience.
A homely girl named Anne
Just couldn’t get a man Her mother told her
“Darlin’ don’t you cry.
You’ll knock ‘em down like skittles With some farinaceous vitals You’ll always get a guy with a pie.”
Butter, sugar, flour,
Keeps ‘em in your power When physical attractions run awry; Start rolling out the dough And he’ll never let you go Yes you’ll always get a guy with a pie.
When rules of engagement don’t apply,
And your best meals fail to catch his eye, Bring on the custard And he’ll be keen as mustard Yes, you’ll always get a guy with a pie.
When a man finds a mate
He can gain a little weight Yes, I’ve been there and I can testify; I used to be a rake, then she began to bake Yes, you’ll always get a guy with a pie
Guys ain’t complex
They soon get sick of sex Yet still they all got needs to gratify Savoury or sweet A bloke’s got to eat And you’ll always get a guy with a pie.
Note : you can use veggie burgers which look like beef burgers, chopped into pieces. I find that the marinated tofu has a better size and texture. The gravy gives it the meaty taste and the tofu sucks it up.
Tinned mushrooms might also seem a surprising addition but - trust me - they work.
Heat oil in a pan and gently fry the onion until it begins to soften.
Add the tofu and cook until both are golden.
Pour in 100ml of stock and stir until it begins to be absorbed.
Add 1tbsp of Bisto granules to thicken. Repeat with rest of stock, adding granules each time until you have a lovely thick gravy.
Add mushrooms and mixed herbs and chocolate. Simmer for about ten minutes, then allow to cool.
Place in a pie dish.
Cover with the pastry; slashing with a knife, making a hole in the middle and crimping the edges.
Coat with a little milk. Cook at about 220C/ 425F/ Gas 7-8 for about half an hour until the pastry is risen and golden.
Something a little different here at Dinner with Zelda Manners, as here I revisit a post from last year, originally on my previous cookery blog.
This time the recipes are not my own. In fact, they were created by the wonderful Vincent Price. But I could still fantasise that he was coming round to enjoy them, cooked by my own fair hand...
October 31stwas a very special evening, as I took part in the Vincent Price Halloween Cookalong.
The event was organised by the very talented Jenny at Silverscreen Suppers and The Vincentennial Cookblog. It involved some of us with cooking/ film obsessions reproducing a selection of Vincent Price’s dishes and watching House on Haunted Hill. Fellow Cookalongers will be listed at the end of the post - all well worth checking out.
As well as the universal Pumpkin Pie, I was allocated Champignons Grillés Marie Victoire (with its rather more pedestrian title of Broiled Mushrooms Mary Victoria in brackets). Vincent Price, as well as being a hugely successful actor, noted especially for his ability to play the extremely suave but slightly unhinged, was also an enthusiastic and accomplished cook. He even had a TV series called Cooking Price-Wise which is well worth a view if you can track it down. The accompanying book contains dishes from around the globe. With his wife Mary he also wrote A Treasury of Great Recipes.
On Thursday, I had to be well prepared in advance as I had tickets to watch a lecture on Richard III and then a performance of the play during the afternoon. So, after immersing myself in the seductiveness of evil, I returned home to put the final touches to my meal.
My given recipe, Champignons Grillés Marie Victoire, was very tasty. I thought it might make a suitable starter but another time I would definitely serve it as a side-dish (as Vincent actually intended). It was easy to cook, although I couldn’t, as specified, keep the pan 6 inches from the heat so I curtailed the cooking time slightly.
The mushrooms were still hot, soft and tasty. The shallots and butter gave an extra dimension but, as a starter, we (sorry to say) missed the garlic. I would serve this again as an accompaniment to another dish; Vincent suggests barbecued steak but I will find a suitable vegetarian alternative.
And so, onto the Pumpkin Pie. As with so many of these old recipes, a certain amount of flexibility is required to turn the recipe on the page into the food on the plate. I think I made a ‘rookie error’ in that, caught up in the heat of the moment, I purchased a big old pumpkin so that D could carve it into a spooky face. Some of these pumpkins are grown more for their size than their flavour (waist rather than taste). Vincent actually suggested buying canned mashed pumpkin but that was not an option in Nottinghamshire. I diligently cooked and mashed the flesh which D had scraped out before sculpting his masterpiece.
Incidentally, in the spirit of ‘waste not want not’ I also roasted the seeds and made soup for the next day. I’ll be making dresses from curtains next.
The pie took longer to cook than Vincent envisaged and (probably because of my inferior pumpkin) tasted less ‘pumpkiny’ than I was expecting. However, it was still delicious and we indulged in huge slices.
I have copied the recipes below, along with any of my adjustments in brackets.
This was a fabulous project to be involved with and it led to a thoroughly enjoyable evening and a fantastic meal.
And then there was House on Haunted Hill to finish it all off. So, presumably Frederick Loren will now be looking for a new wife. Well, if applications are open…
(If I have missed you out, please let me know and I will be pleased to add you too.)
And the recipes...
CHAMPIGNONS GRILLÉS MARIE VICTOIRE
Serves 6 18 large (how large is large?) brown mushrooms (I used chestnut) lightly scrubbed (I brushed them clean) 5tbsp butter 1tsp finely chopped shallots (I used 2 shallots)
½ tsp salt
¼ tsp freshly ground pepper
Remove mushroom stems. Heat 2tbsp butter in a large skillet (pan). Place mushrooms, tops down, in the butter. Blend 3 tbsp softened butter with the shallots and the salt and pepper. Fill the mushroom caps with the mixture. Broil (grill) 6 inches from the heat for about 5 mins (My griller was only 3 inches from the gas so I cut the time to 4 mins). Turn off broiler (griller) and allow mushrooms to sizzle for 5 minutes more. Baste mushrooms with any juice in pan. Serve without spilling contents of caps.
PUMPKIN PIE
Makes about 8 servings 1 X 9 inch unbaked pie shell 350g / 1.5 cups mashed or canned cooked pumpkin 3 eggs well-beaten (I used free-range) 350ml/ 1.5 cups heavy cream (double cream) 145g/ 3/4 cup granulated sugar 1/2 tsp salt 1tsp mace 1/2 tsp ground nutmeg 1/2 tsp ground ginger Make the pie shell with a high scalloped edge, refrigerate several hours. (I used pre-made sweet pastry and rolled it to the thickness of a £1 coin) Preheat the oven to 425 degrees F / 220 degrees C .( I used Gas 7) In a large bowl, combine the pumpkin with eggs, then the cream, sugar, salt, and spices. Blend well, then pour into the chilled pie shell. Bake for 15 minutes, then reduce the heat to 350 degrees F / 175 degrees C (I used Gas 4) before serving (I needed to keep it in the oven at this temperature for about 45minutes before the filling set).
Turn the skins over and brush them with olive oil. Then place on a tray under the grill while you prepare the filling. This will make them slightly crispy.
Turn the skins over and brush them with olive oil. Then place on a tray under the grill while you prepare the filling. This will make them slightly crispy.
Mash the potato insides with the milk, butter, salt and pepper and half the cheese. 
Spoon the mixture back into the potato skins.
