HOUMOUS TWO WAYS

Start by draining a 400g can of chickpeas over a bowl.

Split the chickpeas in half, using two bowls.

For the CORIANDER HOUMOUS (Make this one first)

Add 2tsp of the reserved liquid, 1tsp chopped garlic, 1tbsp tahini, 1tsp lemon juice and 1tsp olive oil. Sprinkle in 1tsp ground cumin.

Place into the food processor and whizz to combine. 

Add a large handful of fresh coriander, leaves and stalks.

Whizz again until at required texture.

Place in a bowl and wipe out the bowl of the food processor, although you don't need to wash it.

 

For the BEETROOT HOUMOUS   

 

Add 1tbsp of the reserved liquid, 1tbsp tahini and 1tbsp olive oil to the second bowl of chickpeas.

Place in the food processor and whizz to combine.

Add 85g of cooked beetroot from a jar (dry off any extra vinegar).

Whizz again, keeping it a little grainy to give it the right texture.

Serve together for maximum effect.

Fantasy Veggie Dinner Guest - JACK RIMMER

Zelda loves watching school-based programmes. 

Jack Rimmer (played by Jason Merrells) became the new Head Teacher of Waterloo Road at the start of Series 1, back in 2006. 

From the beginning, it was obvious that he would find the job very, very stressful. 

He often (as here) has to repair to his 'other office'.

If he came round to dinner, perhaps after a late staff meeting, Zelda would serve this tasty, spicy mixed plate.

KOFTAS AND WEDGES

SPICY KOFTAS

Makes 8

Place 3 quorn sausages (defrosted if frozen) in a food processor with 1 small onion, chopped and a handful of frazzles.
Add 1tsp mild chilli powder, 1tsp ground cumin, 1tsp ground coriander, 1tsp turmeric, a splash of lime juice and a sprinkling of salt and black pepper.

Blitz to a paste and turn out into a bowl.

Use 1tbsp plain flour to coat your hands and then form into ovels and place on a baking tray.

Cook at Gas 8/ 220˚C for 20 minutes, turning halfway.

SPICY WEDGES

Slice large potatoes into wedges, keeping the skin on.
Place in a large bowl and coat with 2tbsp olive oil, 1tsp chilli powder,1tsp cumin, 1tsp coriander and 1tsp mixed herbs. Season with salt and black pepper.
Mix together well and leave for at least half an hour.

Heat oven to 200°C/ Gas 6.
Spread wedges out on a baking tray.
Place in the oven on the top shelf. Cook for 15 minutes then turn over.

After 30 minutes, check to see if ready. If not, turn again and cook for another 5 – 10 minutes.

CHEESE SAUCE

Melt 25g butter in a saucepan and stir in 2tbsp plain flour. Cook through and then add 250ml milk a little at a time, stirring well throughout.

Gradually bring to the boil and stir until it thickens. Then add 65g cheddar cheese, grated.

To serve:
Chop 2 spring onions

and crush another handful of frazzles.

Serve koftas and wedges on a plate, topped with the cheese sauce and accompanied by salsa, spring onions and frazzles (on a tray).

AIR FRYER BREADED ONION RINGS

Peel 1 onion and cut into slices about 3mm thick. Place in a bowl of water.

Combine 2tbsp self-raising flour with a large sprinkling of salt and black pepper on a plate.

In a bowl, whisk 1 egg with 2tbsp milk and 1tbsp lemon juice.
Place about 4tbsp panko breadcrumbs on a separate plate.

Drain the onions and coat them in the flour mixture.
Then place them in the egg and then roll in the breadcrumbs.
Set aside and heat the air fryer to 200˚C.

Spray the rings in oil and place in the air fryer. 

Cook in batches for about 7 minutes, turning part way through.

AIR FRYER BREADED MUSHROOMS with GARLIC MAYONNAISE

Drain 1 tin of button mushrooms.
Place 2tbsp of plain flour on a plate and season well with salt and black pepper.
Crack 1 egg into a bowl and whisk with 1tbsp milk.
Put 100g panko breadcrumbs on a separate plate.
Put the mushrooms into the flour, then the egg, then coat in the breadcrumbs. (You may need to add more breadcrumbs as you go along.)
Spray with oil.
Cook (in batches if necessary) in the base of the air fryer for about 15 minutes, turning part way through.
Serve with garlic mayonnaise.

CURRIED PARTY PINWHEELS

One third of a sheet of pre-rolled puff pastry will make 10 mini pinwheels.
Peel one small red onion and chop very finely.

Fry gently in a little oil.
Add 1tbsp of curry paste and stir to combine.

Add 1tbsp of tomato puree and a large splash of hot water. Mix all together.

Allow to reduce until you have a sticky, jam-like paste.

Spread over the pastry (landscape).

Roll up carefully. Then cut into 10 sections. Squash each one and place on a sheet of grease proof paper on a baking tray. 

Cook at Gas 7/ 210˚C for about 15 minutes.

Serve with some chopped coriander.

Fantasy Veggie Dinner Guest - PK DUBEY

PK (Parabatlal Kanhaiyalal) Dubey, played by Vijay Raaz was the surprise star of the 2001 film Monsoon Wedding. He is the wedding planner who has been employed to make sure everything goes smoothly. A classic combination of the ridiculous and the sincere, his wooing of the servant girl Alice is a beautiful thing to behold.
For dinner, Zelda would make a combination of Indian plates to dip into.

Serve with chapatis.

SPECIAL SWEET POTATO MASH

Peel 1 large or 2 medium sweet potatoes and cut into chunks.
Place in a pan of boiling water and cook until soft.

Drain and allow to steam.
Add a handful of grated cheese, 1tsp cumin, 1tsp coriander and 1tsp turmeric.

Mash all together and season.

Serve with some coriander.

KACHUBER

Combine in a bowl:
1 large red onion, peeled and sliced very finely
½ cucumber, sliced lengthways and finely chopped. (Discard any bits that are all seeds.)
small handful of mint leaves, chopped
small handful of coriander leaves, chopped
2 small green chillies, deseeded and thinly sliced
1 tsp cumin seeds, crushed with a pestle and mortar
1tbsp red wine vinegar
1tbsp lemon juice

1 large tomato, chopped into small pieces
salt and black pepper

Allow to settle overnight and pour off any excess liquid.

BOMBAY ALOO

Halve 6 large or 12 small tomatoes and remove the seeds.

Place in a food processor with 1tsp grated ginger and 1tsp chopped garlic. Add 100ml hot water and blitz until fairly smooth. 

Peel 400g potatoes and chop into chunks. Place in a pan of boiling water and cook for about 8 to 10 minutes until just starting to soften. Drain and allow to steam.

Peel one onion. Halve and slice each half thinly. 

Heat 1tbsp oil in a pan and fry the onion very gently until soft. 

Deseed 2 green chillies and chop finely. Add to the onion with 2tsp coriander, 2tsp garam masala and 1tsp cumin and cook through.

Pour in the pre-made tomato sauce and the cooked potatoes and combine.

Now add 2tbsp tomato puree and 200ml vegetable stock.

Bring to the boil and simmer gently until you have a dry gravy again and the potatoes are cooked through. 

Serve with some fresh coriander leaves.

Other ideas:
Onion Bhajis
Crispy Curried Cauliflower with Lemon Dip  

Curried Party Pinwheels

Air Fryer Potato Straws