Fantasy Veggie Dinner Guest - CHRIS BAVIN

Chris Bavin has done an excellent job of helping us to choose wisely in the supermarket.

So, Zelda would like to invite him along for the latest of her attempts to make tastier and cheaper versions of takeaway classics.

Chris Bavin began by selling fresh produce to markets and then set up his own high street shop in Surrey. He joined the popular TV programme Eat Well For Less in 2013, where he shows people how to save money and eat healthily.

SWEET AND SOUR TOFU BALLS

First make the sauce:

                 SWEET AND SOUR SAUCE

150ml pineapple juice (this is what you get when you drain a large can and reserve the pineapple rings)*

100g brown sugar
4tbsp tomato ketchup
3tbsp white wine vinegar
1tbsp light soy sauce
1tbsp cornflour
*NB Rings can be used in a main Sweet and Sour dish or for a dessert.

Serves 2

Put cornflour in a small bowl and mix with a little water until smooth.

Place pineapple juice, sugar, ketchup, white wine vinegar and soy sauce in a pan.
Heat, while whisking, until just boiling.
Add the cornflour and continue to whisk until it is smooth and of the required thickness.

Then, keeping the sauce warm, make the balls.

TOFU BALLS

½ pack of tofu
1tbsp plain flour
4tbsp self-raising flour
½tsp turmeric
black pepper
sparkling water – about 100ml
sunflower oil for deep frying

(The aim here is to disguise the regular shape of the tofu pieces to make the balls look authentic.)

Drain and rinse the tofu then remove as much moisture as possible using kitchen roll.
Cut into 8 cubes. Place them in the plain flour and coat well.

Put the self-raising flour in a shallow bowl with the turmeric and season.

Stir in enough of the sparkling water to make a thick, creamy batter.

Shake any excess flour off the tofu pieces and place them in the batter.

Pour enough oil into a pan to reach about 2cm up the sides. Heat until a small drop of batter starts to fizz and cook.
Spoon in pieces of battered tofu and cook on one side until starting to crisp. 

Turn over and cook the other side.

Take half and place them on kitchen roll to drain.

Put them back in the remaining batter. 

Coat again and put them back in the oil. 

Repeat with the rest.

Cook both sides again.

(By this time the original cubic shape will have been concealed beneath the batter.)

Drain again. They will look just like any other batter-coated balls

Serve with the sauce

BALSAMIC VEGGIE SAUSAGE ONE PAN

One pan recipes are all the rage now, so here is one from Zelda.

3 vegetarian sausages
1 red onion, sliced thickly
1 red pepper, sliced thickly
1tbsp plain flour
200ml vegetable stock
1tsp caster sugar
1tsp mixed herbs
large grinding of black pepper
1 large tin chopped tomatoes
1½tbsp balsamic vinegar
spray of olive oil

Serves 2

Spray the pan with oil and add the sausages. Fry gently until just starting to brown.

Remove from the pan and cut each one into four.

Place back in the pan with the onion and pepper and a bit more oil if needed. Fry until the onion has begun to soften.

Sprinkle over the flour and stir well to coat everything.
Then add the stock, tomatoes, sugar, herbs, pepper and balsamic vinegar.

Bring to the boil and then simmer gently for about 20 minutes.

Lovely served with rice and some extra herbs.

A Meal For... Zelda Manners

 Yes, it's just for me. But why not?

I fell in love with this dish from the local takeaway. Each time I had it, I enjoyed every mouthful but then had a broken night's sleep as I was constantly waking with a raging thirst. I, therefore, decided to make a version without the additives and extra salt.

SATAY BEAN CURD with EGG FRIED RICE

You can even pretend it's straight from the takeaway.

Satay Bean Curd

Egg Fried Brown Rice

Much cheaper, too!

EGG FRIED BROWN RICE

This is a healthier version of the best accompaniment to any take away meal.

100g brown rice
1 egg
small amount of oil
black pepper

Cook the rice.

Drain but leave hot.

Crack an egg into a bowl and whisk.

Heat some oil in a large pan and place the rice on one side. 

Pour the egg on the other.

Using a wooden spoon, start to scramble the egg and then incorporate the rice.

Stir well to combine.

Season with black pepper and serve.

You can even pretend you ordered it in.

Perfect with Satay Bean Curd.

SATAY BEAN CURD

Forget the takeaway. This is tastier and healthier.

1tsp cumin seeds
1tsp turmeric
1tsp ground ginger
1tsp medium curry powder
3 garlic cloves, peeled and chopped finely
2 green chillies, deseeded and finely chopped
8tbsp peanut butter
2tbsp light soy sauce
2tbsp lime juice
400ml can coconut milk

1tbsp olive oil
1 block firm tofu cut into cubes
1 onion, peeled and chopped in large pieces
1 red pepper, chopped into large pieces

Serves 4 

Using a pestle and mortar, grind the cumin seeds, then add the turmeric, curry powder, ginger, garlic and chillies.
Pound all together.

Empty into a bowl and stir in the soy sauce, lime juice and peanut butter. 

Thin out slightly with a little water.

Heat the oil in a pan and fry the tofu, onion and pepper until the tofu is just browned and the onion retains some crunch.

Add the spice mixture and make sure everything is well coated.

Pour in the coconut milk.

Bring to the boil. Then simmer and reduce until the sauce is at the required consistency.

You can even pretend it is delivered to your door.

Perfect served with Egg Fried Brown Rice.

Fantasy Veggie Dinner Guest - EUDORA WELTY

Eudora Welty was born in Mississippi in 1909 and lived until the age of 92. 

Her life and works are revered throughout America. 

This summer, Zelda has loved reading her novel, Delta Wedding which is a perfect example of brilliant writing: no sensational plot is needed; but time and place are evoked beautifully.

It is set in the Mississippi Delta in 1946 and details the events leading up to a family wedding, although the focus is so much more about the history and motivations of the family itself. 

Barbecue, as a way of cooking, seems to have originated in the West Indies, but it became a famous cuisine of the American South before making its way to Europe and Australia. 

It seems fitting, therefore, to cook this way for Eudora.

(There is no need to invest in an expensive barbecue. This was cooked over a small 'bucket' version.)

HALLOUMI SKEWERS

Makes 6

1 large red, orange or yellow pepper
1 red onion, peeled
1 pack halloumi
1tbsp olive oil
1tbsp paprika
2tsp ground cumin
2tsp ground coriander
2tsp mixed herbs
1tsp garlic powder
large grinding of black pepper

To serve:
salad of choice
6 wraps
yogurt and mint or garlic dressing

Mix the spices, herbs, garlic powder and olive oil in a bowl.
Cut the pepper and onion into segments,

Dry the halloumi and cut into about 24 chunks. Add to the spice mix and coat well. 

Leave for about an hour if possible.
Alternate halloumi, pepper and onion on each of six skewers.

Make accompanying salad.

Cook on the barbecue for about 4-5 minutes each side, turning as necessary.

Warm the wraps and assemble as required.