Fantasy Veggie Dinner Guest - KENICKIE

Kenickie is Zelda's favourite character in Grease. 

He is a member of the T Birds, the owner of the car, 'Greased Lightning'.

In the 'diner scene' of the 1978 film, he disgusts his girlfriend Rizzo by the way he eats a burger. Maybe it wasn't the right burger. Zelda has an alternative he might like.

DELUXE VEGGIE BURGERS

4 Brioche burger buns

4 veggie burgers (I used 'Quorn’ ones)

2 large red onions

2tbsp oil

25g butter

2tbsp red wine vinegar

1tbsp sugar

handful of chopped crisp lettuce

mayonnaise or ketchup

4 slices of cheese

handful of chopped coriander

Peel the onions. Slice most and chop the rest.

Heat 1tbsp oil and the butter.

Cook very gently, over a low heat, for about 15 minutes until soft and slightly sticky.

Then add the sugar and red wine vinegar and continue cooking for another 5 minutes.

While the onions are cooking, heat the remaining oil in a separate pan and fry the burgers until brown on each side.

Meanwhile...

Cut buns in half

Spread bottoms with the condiment of your choice. 

Maybe mayonnaise...

...or ketchup

Prepare the additional fillings...

lettuce

coriander

cheese

Assemble the burgers

EGG AND 'BACON' BRUNCH

4 slices vegetarian bacon, defrosted if frozen
2 free range eggs

Either use a muffin tray or (as I did) place a couple of silicone muffin moulds on a tray. 
Place two pieces of the bacon in each mould, so that they overlap.
Crack an egg into the middle of each.

Place in oven at 180°C/350°F/Gas 4 for about15 minutes until the eggs have set.
Slide a knife around the edge and remove the moulds.
N.B. Vegetarian bacon is drier than its meaty counterpart, so the edges may burn. if so, just snip them off. 

Serve on their own or with chosen accompaniments. 

Fantasy Veggie Dinner Guest - DANTE GABRIEL ROSSETTI

Dante Gabriel Rossetti was born in London to an Italian émigré. He began to paint as a young man, influenced by medieval Italian art and soon developed a passionate commitment to the reform British art by rejecting the formal artistic techniques of the time, taught at The Royal Academy. In 1848 he was a founder member of The Pre-Raphaelite Brotherhood. 
When his wife, Lizzie Siddal, died of an overdose he painted one of the greatest portraits Zelda has ever seen.

I think that this would be perfect if he came to dinner. It is a mixture of the English and the Italian; it is high in taste but 'down to earth'. 

CHEESY SWEETCORN AND ‘HAM’ PASTA BAKE

200g conchiglie (or similar pasta)

40g butter

40g plain flour

500ml milk

180g cheddar cheese, grated

1 small can sweetcorn, drained

1 x 20g pack Quorn ‘ham’ slices

1tbsp chives, snipped into small pieces

1tbsp fresh parsley, chopped

Cook pasta according to packet instructions. Then drain, return to the pan and set aside.

Melt the butter in a pan, add the flour and cook for a few minutes.

Then, add the milk. Keep stirring, over a low heat, until it thickens. Mix in half of the cheese.

Add this to the pan of drained pasta. Combine with the ‘ham’ and sweetcorn.

Pour into a dish.

Cover with the rest of the cheese.

Cook at 200°C/ 400°F/ Gas 6 for 20-25 minutes.

Fantasy Veggie Dinner Guest - TRACEY EMIN

The art world lives, moves forward and thrives because of the work and reputation of the maverick artist as much as the 'tried and trusted' traditionalist. Zelda loves the rebels (when they have proved themselves worth the effort) and, like Dante Gabriel Rossetti over a century before, Tracey Emin pushed back the boundaries with what seemed at the time like a gimmick, but turned out to be not just a gimmick.
In a 2010 interview, she said, "If anyone really wants to seduce me, a picnic is the way to go."
Let's be clear, Zelda is not wanting to 'seduce' her, but if she likes a picnic, this would be perfect, while we discuss her art and life…

CHEESE AND ONION TEAR AND SHARE BREAD

450g white self-raising flour (+ extra for dusting)

160g wholemeal self-raising flour

100g chilled butter, cubed

120g mature cheddar cheese, grated

10g chives, sniped into small pieces

1 egg, lightly beaten

300ml buttermilk

2tbsp milk

8tbsp caramelised onion chutney (about half a jar)

Line oven tray with baking paper.

Sift flours into a large bowl and add the husks back in.

Rub in the butter, then stir in half the cheese and half the chives.

Add the egg, the buttermilk and almost all the milk.

Use your hands to draw everything together until you have a sticky dough.

Divide in two. Knead a half at a time.

Roll one half out into a rectangle, trimming any odd bits off if necessary.

Spread with half the chutney and sprinkle over half of the remaining cheese and chives.

Starting with the short side, roll up tightly.

Trim the ends and place on the baking paper, with the join on the bottom.

Repeat with the second half of the dough.

Cut each into four, but not all the way through.

Brush with the remaining milk.

Cook at 200°C/Gas 6/ 400°F for about 40 minutes. Then remove from the oven and leave for about 20 minutes more.

Slice and serve.

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.