Fantasy Veggie Dinner Guest - SAMMY DAVIS JNR

How do you describe Sammy Davis, Jnr?

Singer, dancer, actor, impressionist, activist, comedian, the list goes on...


He was an important member of  what we know as The Rat Pack, appearing with Frank Sinatra and Dean Martin on stage in Las Vegas and in films such as Ocean's 11. 

His version of Mr Bojangles brings a lump to the throat.

He had to fight all the way for acceptance in the entertainment world, but eventually became known as 'The World's Greatest Entertainer' and now has a road in Las Vegas named after him (intersecting with those for Frank and Dean).

Apparently, you can get a great taco there. 
So, here's a recipe for one that Sammy might enjoy if he came to dinner with Zelda.

CHILLI TACOS

First, you need some chilli. The best one Zelda has found was created by another showbiz legend: Johnny Cash. 

Then assemble the following:
taco shells
iceberg lettuce, chopped
sour cream
hard cheese, grated
salsa dip

Warm the taco shells.
Place chilli inside.
Top with lettuce, sour cream, salsa and grated cheese.

PIZZA STONE PIZZA

This is my favourite pizza recipe, perfected over the past few months since I first had my pizza stone.

300g strong white flour (+ extra for rolling)

7g instant yeast

1tbsp olive oil

200ml warm water

150g pasta sauce from a jar (or make your own)

1tbsp tomato puree

1tsp mixed herbs

salt and black pepper

1 ball mozzarella, cut into small pieces

50g cheddar, grated

handful of basil leaves

Make the dough

Put flour in a bowl and stir in the yeast.

Add olive oil to the warm water.

Make a well in the flour and pour in the water mixture.

Stir to make a moist fairly sticky dough.

Place on a floured surface and knead until silky.

Put back in the bowl, cover and place in a warm place for about an hour until it has doubled in size.

Heat the oven to 220°C/ Gas 8

Heat the pizza stone for at least half an hour.

Meanwhile make the sauce

Place the pasta sauce in a bowl.

Stir in the tomato puree and mixed herbs. Season well.

Then, knock back and knead again.

Divide in two.

Roll each half out on a floured surface until very thin.

Cover with the sauce.

Sprinkle over the cheddar and dot the mozzarella around.

Place pizza in the centre of the hot stone.

Cook in the oven for 8 – 10 minutes until the cheese bubbles.  

Serve with the basil leaves on top.

KATSU TOFU CURRY

This is the most delicious vegetarian meal I have had for a while. I've seen it mentioned in reviews and it took me a while to find a recipe I could adapt to the ingredients available in my friendly local supermarket. Then, looking for miso paste, I found katsu paste, making it even easier. It's not the quickest meal to prepare, but is worth the effort. 

For the tofu:

1 block firm tofu

2tbsp soy sauce

50g panko breadcrumbs

2tbsp cornflour

sunflower oil for frying

For the sauce:

drizzle of sunflower oil

1 small onion, chopped

1 clove of garlic, crushed

½ carrot, peeled and grated

½ sharp apple, peeled and grated

1½ tsp medium curry powder

2tsp soy sauce

1tbsp katsu paste

+ rice to serve 

To prepare the tofu:
Stand the tofu on its side and cut in half. Cut each half into 3 slices and cut those in half, so you have 12 pieces.

Place between pieces of kitchen roll, with a plate on top and load this with tins to remove the moisture from the tofu.

Then, put the pieces in a bowl, drizzle with soy sauce and stir to coat. 

Set aside while you make the sauce.

To make the sauce:

Heat the oil in a pan and fry the onion for a few minutes until soft. Add the garlic and cook for a minute more. Then add the carrot, apple and curry powder. Cook for a couple of minutes.

Mix the soy sauce, katsu paste and 100ml hot water. 

Pour this in and cook for a couple of minutes.

Place in a blender and whizz but leave with some texture.

Return to the pan and keep warm.

To finish the tofu:

Put the breadcrumbs on a plate. Mix the cornflour with a little water in a shallow bowl.

Take each slice of tofu, dip in the cornflour mixture and then coat in the breadcrumbs.

Heat 1cm of oil in a pan and add the tofu slices in batches.

Cook for 3-4 minutes each side. 

Drain on kitchen paper.

To serve:

Serve with rice and the sauce in a bowl on the side.
Then pour the sauce over the top.

Fantasy Veggie Dinner Guest - MR KNIGHTLEY

Hot on the heels of Mr Rochester, we have Mr Knightley, another somewhat unlikely hero; this time the creation of Jane Austen.

It is Mr Knightley who loves the eponymous Emma enough to reprimand her for her thoughtlessness. It is at on a picnic that Emma is particularly unpleasant to impoverished spinster Miss Bates and Knightley puts her right. 

It makes sense, therefore, that Zelda should cook him a lovely picnic snack. 

CHEESE AND MARMITE PASTIES

For the pastry

200g/8oz plain flour + extra for rolling

100g/4oz chilled butter, cubed

30ml/2tbsp cold water

For the filling

2 medium potatoes, peeled and grated to make 130g

65g grated cheese

1 egg, whisked

100g cooked rice

1 small onion, chopped very finely

salt and black pepper

1tbsp Marmite mixed with a splash of warm water

+ an additional egg for glazing

First make the pastry

Place flour and butter in a blender and whizz until it resembles breadcrumbs. Add the water a bit at a time and mix again until it all comes together. Make into a ball and refrigerate for at least 15 minutes.

Then make the filling

Mix the cheese with the potato, onion, egg and rice. Season well.

When the pastry has chilled

Roll out the pastry and use a desert bowl to cut a circle. Do this several times, rolling up the scraps, until you have four circles.

Coat each circle with Marmite, leaving a border around the edge.

Place a spoonful of the mixture in the centre of each.

Pull the sides together, pinching at the top to form a crimp.

Place on a lined baking tray. Whisk the remaining egg and brush over the top.

Cook for 10 minutes at Gas 8/ 230°C/ 450°F for 10 minutes.

Then turn the oven down to Gas 4/ 180°C/ 350°F for another 35-40 minutes.

Fantasy Veggie Dinner Guest - KEVIN BACON

Kevin Bacon is a famously versatile actor. 
He has appeared in some of Zelda's favourite films. 

So why serve him a popcorn dish? 
Well, when I used to be taken to the cinema by my parents, we would always have snacks, but snacks brought from home. What came from the huge popcorn machine in the foyer was deemed a bit extravagant, and was made even more desirable by the adverts always shown between films. 

But when, as a teenager, I started going to the cinema with friends, the first time I can remember 'chipping in' to share one of these huge boxes of delights, was when we went to see Kevin Bacon overturn a small town's dancing ban in Footloose. Oh, heady days when we could dance away our frustrations to the sound of a cassette tape played on a car stereo.

So, for Kevin, here is:

POPCORN QUORN

30g salted popcorn

100g breadcrumbs

1tsp paprika

1tsp cayenne pepper

100g plain flour

2 large eggs

2 vegetarian chicken-style steaks*, defrosted if frozen

sunflower oil

salt and black pepper

*I used Quorn crispy fillets. They already have a very thin layer of batter on them. 

Blend the popcorn with the breadcrumbs and spices, then tip them into a bowl.

Whisk the eggs in a separate bowl.

Place flour in a shallow bowl and season well.

Slice the chicken-style steaks. 

Dip each slice in the egg, then coat with the flour. Dip in egg again and then roll in the popcorn mixture.

Place all on a plate and refrigerate for at least half an hour.

When ready to eat, heat enough oil to cover the base of a large frying pan.

Cook in batches for 2-3 minutes each side.

Excellent served with some Sour Cream and Chive Dip and Chilli Cucumber Crescents.

SPICY BEAN SOUP

1tbsp olive oil

1 large onion, finely chopped

1 garlic clove, peeled and crushed

1tbsp tomato puree

2tsp chilli powder

1tsp cumin

1 large tin chopped tomatoes

1 large tin mixed beans, drained

1 large tin kidney beans, drained and rinsed

1 large tin baked beans

1 large red pepper, cut into chunks

500ml vegetable stock

Heat oil. Fry onion over a gentle heat until soft. Add garlic and cook for a minute more.

Add tomato puree and cook through, stirring.

Then sprinkle in the spices.

Tip in chopped tomatoes and stock.

Bring to the boil, then simmer for 15 – 20 minutes.

Allow to cool and blend until smooth.

Return to the pan and add all the other ingredients.

Cook for another 15 minutes.

Can be frozen and reheated later.

Serve with some tortilla chips.