MURDER BY APPOINTMENT ONLY - A Meal for Jayne Meadows Allen

Zelda has been doing some test recipes for the Murder She Wrote project by Jenny at Silverscreen Suppers. 

Jayne Meadows was born a century ago in 1919. 
She had a wide career in film and television. 
She starred in Murder by Appointment Only, part of Season 2, playing the owner of a cosmetics company.  

BEAN CURD SZECHWAN STYLE
Jayne Meadows' recipe featured bean curd/ tofu, something, as a vegetarian, I cook with regularly. It turned out, however, not to be vegetarian at all as it featured pork. This meant finding some alternative ingredients. 

I made the dish twice. 

The first time I used vegetarian mince, as minced pork was in the original recipe. As you will see, I wasn't at all happy with the look of the finished dish. The mince was a bit dark. I could have used other veggie alternatives but I wanted to see what it would be like with mince. 

½lb minced pork = 200g quorn mince. I used quorn mince which takes on the flavours of the sauce. 

2 boxes bean curd = 1 pack tofu (396g). Jane Meadows didn’t specify the size of the box, but 1 pack of tofu is a sizeable amount.

2 scallions = 2 spring onions chopped, finely

2 cloves garlic, chopped

4tbsp soya – not needed

2tsp chilli sauce

½ cup stock = 120ml vegetable stock. Because the quorn will absorb moisture, I added an extra 200ml.

1tbsp cornstarch, dissolved

1tbsp sherry
4tbsp oil – only needed 2tbsp oil.  I used sunflower oil.

Because I was using quorn, I didn’t need to fry any pork first, but I did fry the tofu first to make it crispy. This means that the order of cooking has changed from the original recipe. I have also specified any further preparation needed.

Cut the tofu into four and then slice each quarter into three rectangles.

Heat 2tsp sunflower oil in a pan and fry the tofu until crispy. Turn to ensure even cooking. 

Then remove from oil, set aside to dry.

Fry the garlic in the remaining oil, then add the stock, the quorn mince, and the spring onions.

Thicken slightly with the cornstarch and add the sherry. Stir in the chilli sauce and replace the tofu.

This, to be honest, looked a bit unappealing, mainly because of the mince. Yes, it does soak up the chilli flavour, but it really doesn’t seem necessary. 

I, therefore, decided to make it again without the mince. I also added extra ingredients to add flavour layers.
This is version 2:

1 pack (396g) tofu

2 spring onions, chopped finely

2 cloves garlic, crushed

1 small piece ginger, finely grated

1 red chilli, seeds included, finely chopped

2tsp cumin seeds, freshly ground

120ml stock

1tbsp sherry

1tbsp red wine vinegar

handful of fresh coriander

Cut the tofu into quarters, then slice each in three. Put the rectangular slices on absorbent paper on a plate. Cover with more paper, another plate and top with tins to squeeze out as much moisture as possible.

Then, heat the oil and fry the tofu slices on each side. 

Remove and drain.

Then, using the same oil, fry the garlic, chilli, cumin and ginger.

Pour in the stock, sherry and red wine vinegar. Add the spring onions.

Replace the tofu. 

Allow to simmer and thicken slightly.

Here are the two versions, side by side. I know which I prefer!

The second version was much better and I would cook this again. 
Serve in bowls, topped with the coriander and extra spring onions.

Good with noodles.

WELSH RAREBIT

225g cheddar, grated

25g butter

2tbsp Henderson’s Relish

2tsp mustard

1tbsp plain flour

2tbsp ale

4 slices fresh, crusty bread

Put the bread under the grill.

Heat the butter in a pan, then add the cheese, flour, mustard, ale and pepper. Stir all together well.

When bread is toasted on one side, turn it over and spread with the cheese mixture.

Place back under the grill until bubbly and golden.

CRISPY POTATOES WITH ROSEMARY

3 medium potatoes, peeled and cut into chunks

1tbsp olive oil

25g butter

1 sprig rosemary, washed and leaves removed

Place the potatoes in a pan. Cover with water. Bring to the boil and simmer for about ten minutes until just soft. 

Drain and leave to steam.

Heat the oil and settle it in the corner of the pan.

Fry the rosemary leaves until crisp. 

Remove with a slotted spoon and drain on kitchen paper.

Add the butter to the oil. Then sauté the potatoes over a low heat for about 10 minutes.

When brown and crispy, drain and dry.

Place in a bowl and sprinkle the rosemary leaves over the top.

BURGER BUNS

500g strong bread flour + extra for dusting

7g fast action yeast

2tsp caster sugar

2tsp salt

300ml luke-warm water

3tbsp olive oil

Mix the flour with the yeast, salt and sugar.

Make a well in the middle.

Add the olive oil to the water and pour into the well.

Gradually mix all together to form a dough.

Flour the worktop and transfer the dough to it.

Knead until smooth and silky.

Put the dough in a lightly-oiled bowl, cover with cling film and put in a warm place for about an hour.

When fully risen, knock back, knead and divide into 8 pieces. Knead each piece again and roll into a ball.

Place each on a tray and leave for another hour.

Cook at 435°F/ 220°C/ Gas 7 for 15-20 minutes.

Remove from oven and allow to cool on a rack.

Use with burgers of your choice, including
Curried Courgette and Chickpea Burgers 
Veggie Burgers 
Deluxe Veggie Burgers

Fantasy Veggie Dinner Guest - HUCKLEBERRY FINN

Huckleberry Finn is Mark Twain's greatest creation, next to (it's a very close-call) Tom Sawyer. I think Finn wins out in most people's imaginations now, because as well as being a cheeky chappy and a free spirit, he is also the fellow traveller of runaway slave, Jim - even though, on close observation, we know he led him on a strange journey past the free states. But let's not dwell on that, for the intentions were good, as were Twain's. Geographically, if not biologically, blueberries and huckleberries are interchangeable, although not the same, but were both native to Mississippi. 

So, let's give Huck a very modern treat...

                  BLUEBERRY MUFFINS

Makes 4 but can easily be multiplied

75g blueberries

35g butter

50g sugar + an extra 2tsp for dusting

80ml sour cream

1 egg

1/2tsp vanilla extract

2tsp baking powder

100g plain flour + a little extra

Heat oven to Gas 4/ 180°C/ 350° F and put 4 cases in a muffin tin.

Melt the butter and place in a bowl with the flour, sugar, sour cream, baking powder, egg and vanilla extract.

Use a hand whisk to mix all together to a smooth, fluffy mixture.

Coat the blueberries in the remaining flour (to stop them sinking to the bottom). 

Then add them to the mixture.

Spoon into the muffin cases and sprinkle the remaining sugar over the top.

Cook for about 25 to 30 minutes until golden and risen.

Fantasy Veggie Dinner Guest - ELIZABETH FORBES

Zelda loves the Newlyn artists. Elizabeth Forbes lived and painted in the town from 1885 until her untimely death in 1912.

Her catalogue of work includes the marvellous School Is Out (if ever a picture told a story) 

and the very lovely Blackberry Gatherers which is so evocative of the Cornish landscape. 

It seems fitting, therefore, to share one of these little treats with her. They are perfect for picnics. 

INDIVIDUAL BLACKBERRY AND APPLE CRUMBLES

Makes 2 but can easily be multiplied

For the topping

60g butter, chilled

120g plain flour

Pinch of cinnamon

35g soft brown sugar

For the filling

1 small cooking apple

75g blackberries

1tbsp brown sugar

1tbsp caster sugar

1tsp plain flour

Heat oven to Gas 6/ 200°C/ 390°F

Make the topping:

Cut the butter into small cubes and add to the flour.

Mix together with the tips of your fingers until combined.

Then stir in the sugar and cinnamon.

Set aside while you prepare the filling.

Make the filling:

Peel and core the apple. Cut into smallish slices and place in a bowl.

Mix with the blackberries.

Add the sugars and flours.

Place in two small ovenproof dishes on a baking tray.

Top with the crumble mixture.

Place in the oven for about 15 minutes until the top browns slightly and the mixture starts to bubble through.

Serve in the bowl with custard or cream.