When your man comes home for lunch, in between digging over a vegetable patch and cutting a 12' high hedge, a small bowl of salad isn't going to do the job. This is very much an 'ensemble piece' and a hearty variation on a Ploughman's. Include cheese, bread, crisps and a variety of fruit and salad ingredients.
Jacques Brel was born in Brussels in 1929. He moved to Paris in the 1960s in order to further his musical career. His genius and influence then extended throughout Europe and across the world. Coincidentally, many dishes which we now associate with French cooking actually originated in Belgium, even including 'French Fries', which became popular during World War One - the first time many people would have experienced Continental cuisine. Zelda would like to make Jacques a meal which includes a Belgian favourite which we (like his music) now take for granted.
VOL-AU-VENTS (originally known as pasteitje in Belgium) served two ways 1 sheet of pastry would make 32 vol-au-vents. Easily multiplied or divided. I used half a sheet and made 16 (8 of each). Ingredients for fillings are measured accordingly For the pastry cases Half a sheet of sheet pre-rolled puff pastry 1 egg yolk 1tbsp milk Line 2 trays with baking parchment. Cut the pastry sheet in half (retain one half for later). Cut the piece you are using in half again and keep going until you have 16 pieces.
Score a smaller rectangle inside each - Do not cut right through. Put them on the baking tray. Mix the egg yolk with the milk and brush over the top of each.
Bake for about 15 minutes at Gas 6/ 200°C/ 390°F
until brown and golden (If not using a fan oven, swap shelves half way through).
Transfer to a wire rack to cool.
When cool, remove the central piece of pastry to leave the cases ready for filling.
For the fillings 2 eggs 2tbsp mayonnaise 1tbsp fresh parsley, chopped 2 veggie sausages, defrosted if frozen 2-3 tbsp sour cream a couple of tbsp of chilli jam 1tbsp olive oil
For Egg Mayonnaise
Heat a large pan of water and, when boiling, add the eggs.
Bring back to the boil and then simmer for 10 minutes.
Drain and rinse under cold running water.
When the shells feel cold, peel each egg and place the centres in a bowl.
Use the side of a spoon to chop the eggs into small pieces.
Mix with the mayonnaise and chopped parsley, and season.
Place in the pastry cases when ready to serve.
For Cool and Spicy Sausage
Heat oil and fry sausages until slightly brown.
Remove from heat, allow to cool and then slice.
Cut in half again to make smaller pieces to fit the cases.
Put sour cream in a bowl and add the sausage pieces. Mix well.
When ready to serve, put a spoonful of the sausage mixture into each vol-au-vent and top with the chilli jam.
Serve together on a large plate.
Additional thought: shouldn't the plural be vols-au-vent?
When I first decided to cook this, I didn't have anyone other than Dave in mind to share it with. But, as I always like to cook along to music, the Guinness made me think of Ireland and The Dubliners, so the next natural step was to invite Ronnie Drew to share it, too.
Joseph Ronald Drew was born in 1934 and, giving his very heavy drinking, lived for a somewhat remarkable 73 years. When he died in 2008, Dave and I went out for a glass of Jameson's whiskey. His rendition of Nora is a thing of beauty.
GUINNESS AND VEGETABLE
STEW WITH PARSLEY DUMPLINGS
For the stew:
2tbsp sunflower oil
2 medium onions
3 medium carrots
2 large parsnips
2tbsp plain flour
500ml vegetable stock
440ml can Guinness (or
other stout)
For the dumplings:
125g self raising flour
60g vegetable suet
1 egg yolk
2tbsp fresh parsley,
chopped
1 tsp dried thyme
sprinkle of salt and pepper
First make the stew:
Heat oven to Gas 3/ 160°C/ 320°F
Peel the onions and cut
into sections.
Peel the veg and chop it
all into similar-sized chunks.
Heat the oil in a large
casserole dish with a lid on the hob.
Add the veg and cook for
about 10 -15 minutes until it starts to brown and soften.
Pour in the stock and
Guinness and bring to the boil.
Cover and place in the
oven for about 2 hours.
Meanwhile, make the dumplings:
Place dry ingredients in a
bowl and place the egg yolk in a well in the middle.
Mix all together with cold
water, adding it a spoonful at a time until you have a firm dough.
Pull/ cut off small pieces
and roll into balls. You should be able to make about 12.
Place these on a plate and
put in the fridge to chill until needed.
Then:
Take the stew out of the
oven.
Arrange the dumplings on top.
Put the lid back on and return it to the oven. Turn it up a notch and
cook for 20 minutes.
Fill with soup. 
