“ROAST” POTATOES

For 2 people – can be multiplied as required

2 baking potatoes 
40g stuffing, made according to packet instructions 1 onion, chopped finely
gravy made as required (a bit of Bisto works well)
vegetables of choice. I used: 1 parsnip, 4 cauliflower florets, 1 carrot
a little oil 

Brush each potato with oil and bake at about Gas 6 for an hour or so until brown and crisp and soft in the middle. 

Meanwhile, place veg of your choice (in this case the parsnip, cauliflower and carrot) in a pan of boiling water and cook for about 12 minutes until softened, then drain. 

Fry the onion.

Allow the potatoes to cool a little. Then, scoop out the insides.

Place the insides in a bowl with the parsnip, cauliflower, carrot and the stuffing. Mash all together but keep some substance and texture.
Place back into the potatoes. It should come up over the top of the skins. 

Place in the oven at Gas 7 for about 15 minutes to allow it all to crisp up. 

Lovely served with a bit of gravy.

Fantasy Veggie Dinner Guest - TOPOL

Chaim Topol is an Israeli actor, singer, comedian and author. He is best known for a role he made his own; a role in one of the few musicals which Zelda loves.

Tevye the Dairyman in Fiddler on the Roof is a man struggling to come to terms with social and domestic changes, yet he soon has to deal with much more serious and sinister forces.

This is his best moment:

It is set in ever-turbulent Ukraine, so Zelda hopes he might like to share a dish named after its capital (although it possibly originated in France). 

VEGETARIAN KIEV

2 quorn fillets
2 garlic cloves, peeled and crushed
2tbsp butter, softened
6tbsp panko breadcrumbs
20g parmesan-style cheese, grated very finely
2 eggs
6 tbsp plain flour
1tsp paprika
salt and black pepper

Mix garlic with the softened butter.
Slice each quorn fillet almost (but not all) the way through.
Spread the butter inside each one and then push back together. 

Mix the breadcrumbs with the parmesan-style cheese on one plate.
Mix the flour and paprika on another plate and season.
Whisk the eggs in a wide bowl. 

Dip each quorn fillet in the flour mixture, then the egg, then the breadcrumbs.
Repeat so that each one has been coated twice. 

Chill for at least an hour.
Heat the oil and fry each side for 2-3 minutes until golden. 

Bake at Gas 4 for about 25 minutes.

Serve with veg of choice; here with cauliflower and Parmesan-style Parsnips

A Meal for ... A Foodie Friend

Coronavirus has temporarily put a stop to Zelda's lovely lunches out with a very dear 'foodie friend'.

Until they resume, here is a version of a dish which we enjoyed recently. My pasta was filled with butternut squash, as recreated here. The crab-filled version is up to her (but her cooking skills are, I know, up to the task).

BUTTERNUT SQUASH RAVIOLI IN BUTTER 

AND WHITE WINE SAUCE

Serves 2

For the pasta

150g 00 flour

1 large free-range egg + 1 extra yolk

pinch of salt

a little water if needed

For the filling

250g butternut squash, peeled, de-seeded and chopped into 2cm cubes

salt and black pepper

1tbsp olive oil

20g hard cheese

1 small red onion, peeled and sliced finely

splash of milk

For the sauce

1 lemon

2 cloves garlic, crushed

100ml white wine

30g butter

1tsp olive oil

For serving

20g parmesan-style cheese, grated very finely

basil leaves
black pepper

Start with the filling

Place the cubes of butternut squash in a large bowl. Drizzle over the olive oil and season.

Place in a tray and roast at 200°C/ 400°F/ Gas 6 for about 20 minutes.

Add the onion slices to the same bowl so that they are also coated.

After 20 minutes, add the onion to the butternut squash and roast for 10 minutes more.

Allow to cool a little, then place in a blender with the cheese and a splash of milk.

Blend until fairly smooth but still has some texture. Then set aside.

While the butternut squash is roasting, make the pasta

Blend the flour, eggs and seasoning with a little water if needed.

Start with a fork, then use hands to make a ball.

Turn onto a floured surface and knead until silky.

Divide into four, wrap in clingfilm and put in the fridge for 30 minutes.

Then, roll out and pass through a pasta machine (or roll by hand) to make four long, thin strips.

Add spoonfuls of the mixture to two of the strips.

Moisten around each ball of filling, then place the remaining strips over the top.

Shape and cut into separate ravioli.

Now make the sauce

Heat the oil and cook the garlic.

Add the lemon juice and white wine. Bring to the boil and allow to reduce by half.

Pass through a sieve to remove the garlic pieces and return to the pan.

Add the butter, season and turn off the heat as soon as the butter is melted.

Then

Heat a saucepan full of salted water.

Add the ravioli. It will be cooked when it rises to the surface.

Remove with a slotted spoon.

Place in a bowl or on a plate and pour over some of the sauce.

Top with some of the cheese, black pepper and some basil leaves.

BUTTERNUT SQUASH SOUP

If you make the Butternut Squash Ravioli, chances are you will have some of this delicious vegetable left over. Use it to make an equally delicious soup.

200g chunks of butternut squash

½ red onion
1tbsp olive oil
1 medium carrot, peeled and chopped
500ml vegetable stock
salt and black pepper

Roast the squash in most of the oil for about 20 minutes. 

Heat the remaining oil and fry the onion.
Add the stock, then the carrot and squash.
Bring to the boil and then simmer for about half an hour.
Blend and return to the pan. Season to taste.

Fantasy Veggie Dinner Guest - KIEFER SUTHERLAND

Zelda was privileged to see Kiefer at Rock City a few weeks ago, playing his country music. 

It took her back to the 1980s when she first fell for him as Ace in Stand By Me and David in The Lost Boys.

There is a famous scene in the latter where, in the sunken hotel, framed by a poster of Jim Morrison, they eat Chinese food, and the noodles are not what they seem.

Serve with some very special wine...

SATAY BEANCURD AND NOODLES

Serves 2 (Zelda and Kiefer)

1 pack tofu

2tbsp soy sauce

oil for frying

vegetables of choice (I used finely sliced onions, chopped green pepper, bamboo shoots and water chestnuts)

half a portion of Satay Sauce

Rinse and dry the tofu. Cut into cubes.

Place in a bowl with the soy sauce and leave to marinate for at least 20 minutes.

Then, fry in a little oil on a high heat until browned.

Drain on kitchen paper.

Heat noodles in a pan of boiling water.

Fry the vegetables in a little oil.

Add the tofu.

Add the noodles and a few tablespoons of the satay sauce.

SATAY SAUCE

3tbsp peanut butter
1tbsp tahini
2tbsp soy sauce
pinch of salt
1tbsp honey
1tbsp rice wine vinegar
3tbsp water
3tsp curry powder
black pepper

Mix together in a saucepan over a low heat until combined. Will serve 4.

Crispy Curried Cauliflower with Lemon Dip

CRISPY CURRIED CAULIFLOWER 

WITH LEMON DIP

115g gram flour

3tsp curry powder

salt and black pepper

1 egg, beaten

175ml sparkling water

1 head cauliflower, leaves removed, chopped into pieces

sunflower oil for cooking

150g natural yogurt

2tbsp lemon juice

Cook the cauliflower in boiling water until almost tender. 

Then drain and allow to cool. (It will become more tender as it cools.)

Make the batter by mixing 100g of the gram flour with 2tsp of the curry powder and the beaten egg. Season well.

Add the cauliflower to the batter.

Heat the oil (about 2cm deep).

Fry the cauliflower in batches. You should have some batter left over.

Place on kitchen paper to drain, along with any scraps. (At this point it will be fairly lightly covered.)

Add the other 15g flour and 1tsp curry powder to the remaining batter to make it thicker. Then put the cauliflower back in.

Make the dip by mixing the yogurt with the lemon juice and seasoning with black pepper.

Change the oil if needed. Then re-fry the cauliflower pieces. This time they will be spicier and crunchier.

Drain on paper.

Serve on a plate with the dip.

PARSNIP RINGS

2-3 parsnips (or as many as you have left over)

spray oil

Peel the parsnips and then keep slicing off strips with the peeler.

Place the strips in boiling water for 2 minutes.

Spray the baking trays with oil.

Place the parsnip strips on baking trays in ring shapes. 

Spray a bit more oil over the top.

Place in oven at Gas 4/ 180°C/ 350°F

Dry on kitchen paper.

A super-tasty, healthy snack. 

Similar to Parsnip Ribbons.

LENTIL AND APPLE PATE

4oz/ 110g split red lentils

1tbsp olive oil

1 medium onion, chopped finely

4oz/ 110g apples, peeled and chopped (about 3 apples)

salt and black pepper

1tbsp tahini

Put lentils in a saucepan and cover with water. Bring to the boil and simmer until soft.

Meanwhile, fry onion and apple gently until soft.

Mash the apple mixture, then add lentils, tahini and seasoning.

Mix well and leave until firm.