AIR FRYER POTATO STRAWS

An easy, tasty snack if ever there was one...

AIR FRYER POTATO STRAWS

Peel a large potato and cut into matchsticks.
Place them in a sieve and rinse well to rinse off as much of the starch as possible.

Dry them thoroughly and then place them in a bowl or on a plate.
Spray with oil and cook (in batches if needed) in the base of the air-fryer for about 10 to 12 minutes, shaking part way through.

Sprinkle with salt and allow to cool.

PARTY PINWHEELS

1 sheet of pre-rolled puff pastry will make about 30 mini pinwheels. 

PESTO PINWHEELS and 

CHEESE AND CHUTNEY PINWHEELS

Spread the pesto (vegetarian versions are available) over a third of the puff pasty, landscape. 

Spread onion chutney over another third, then top with grated cheese.

Roll up very carefully so that you keep the basic shape but don't worry about leakage.
Cut each roll into ten sections. (The easiest way to do this is to take the ends off, then cut in half, then cut each half into four.) 
Press each down to make them wider and to help to seal in the filling.
Place on a baking tray lined with greaseproof paper. 

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

For more pinwheel recipes see:
Curried Party Pinwheels 
Cheese and Tomato Pinwheels

‘BACON’ BAKE

 2 medium potatoes, peeled and sliced thinly
1 red onion, chopped
100g cheddar cheese, grated
4 vegetarian bacon slices
oil for frying

Serves 2

Place the potatoes in a pan of boiling water.

Bring back to the boil and simmer until soft. Then drain.
Heat a little oil and fry the vegetarian bacon. 

Remove it from the pan and cut it onto small pieces.
Fry the onion in the same pan, adding a little more oil if needed.

Place a third of the potato in the bottom of the dish. Top with half the onion, half the ‘bacon’ and one-third of the cheese.

Repeat.
Finish with a final layer of potato and season well.

Top with the remaining cheese.

Cook at Gas 7, 220˚ C 425˚ F for about 30 minutes until the cheese has started to brown and bubble.

Fantasy Veggie Dinner Guest - GEORGE MICHAEL

25th June, 1963. Sixty years ago. The birth of Georgios Kyriacos Panayiotou in East Finchley.  The world would later come to know him (and Zelda would come to love him) as George Michael, first as half of the duo Wham! and later as a solo artist. He died on Christmas Day in 2016. 

George was a beautiful soul who found it hard to cope with fame, fortune and the pressures they brought. After his death, many charities revealed how much he had privately supported them for years.

His song Careless Whisper is one of the greatest ever written.

When Zelda has George for a meal, she will be serving this (with thanks to Dr Spooner) as a happy memory of one of the best summers of her youth. 

Here is Wham Rap:

And here is: 'HAM' WRAP

1 egg, beaten
4tbsp self-raising flour
200ml milk
2 wholemeal wraps
30g cheddar, grated
4 slices vegetarian ‘ham’
2tbsp onion chutney
spray oil
fresh coriander leaves to serve

Serves 2

Place each wrap on a plate and coat with the onion chutney.

Whisk the egg, flour and milk to make a batter.

Spray a non-stick pan and heat.
Pour half the batter into the pan and tip so that all the base is coated.
Cook until the batter bubbles and the base is firm.

Turn the pancake and cook the other side.
Keep warm while you repeat to make the second pancake.
Place the pancakes on top of the wraps.

Cover with the ‘ham’ and cheese.

Roll from one side and place on the plate sealed side down.
Top with a few coriander leaves.

PASTA PESTO POT

Boil a pan of water and then add as much pasta as you like. (I used wholewheat penne.)
Drain and allow to cool.
Mix in the pesto (make sure it is vegetarian if needed). 
Chop stilton and cherry tomatoes and add. 
Place in a sealable container ready to take to work.
Top with some fresh basil leaves.

Fantasy Veggie Dinner Guest - WILL SCARLET

As with any character in the Robin Hood saga, it is impossible to tell truth from fiction. 

However, Will Scarlet was one of the 'Merry Men' in the earliest published tales, set in Sherwood Forest in Medieval times (just up the road from where Zelda is now). 

As the stories evolved, he was usually depicted as a youthful member of the outlaws, as well as being hot-headed. 

In the 1991 film, Robin Hood: Prince of Thieves, Christian Slater portrays him (as Will Scarlett) as the jealous half-brother of Kevin Costner's Robin, who 'comes good' at the end.

This little mish-mash of stones in the churchyard at Blidworth is supposed to be his grave, which seems unlikely, but it's lovely that he has some recognition in the area.

Zelda would like to cook him a traditional dish from the area with a traditional name.

GOOSEGOG CRUMBLE (Gooseberry Crumble)

For the filling
450g gooseberries, topped and tailed (defrosted if from the freezer)
50g caster sugar
50g brown sugar 

2tsp lime juice

For the topping
225g plain flour
2tsp baking powder
75g butter
175g brown sugar

Preheat oven to 200˚C/ Gas 6
Place gooseberries in a shallow casserole dish.

Sprinkle over caster sugar, brown sugar and lime juice.

Sift flour and baking powder into a bowl.
Add butter and rub in until mixture resembles breadcrumbs. (Leave some larger bits.)
Mix in the sugar. (The brown sugar will make it a lovely 'rustic' colour.)

Spoon crumble on top of gooseberries.

Bake for 25-30 mins.

STICKY MINCE IN LETTUCE CUPS

8 little gem leaves
1 carrot, chopped into matchsticks
1tbsp caster sugar
1tbsp white wine vinegar
1tsp ground ginger
1tsp chilli powder
1tsp light soy sauce
2tbsp honey
1 onion, finely chopped
2tsp crushed garlic
150g quorn mince
1tsp Marmite
100ml vegetable stock
oil for cooking
2 tsp sesame seeds

Place the carrots in a small bowl with the caster sugar and white wine vinegar. Set aside.

Make the sauce by combining the ginger, chilli powder, soy sauce and honey. Set aside.

Heat a little oil and cook the onion until almost soft.
Add the garlic and cook for a minute more.
Add the mince, stock and Marmite and simmer to allow the liquid to absorb.
Pour in the sauce and reduce until everything is sticky. 

Place in a bowl.
Drain the carrots and place back in the small bowl. Top with the sesame seeds.
Serve with the lettuce leaves.

Fantasy Veggie Dinner Guest - MIKE FISHER

Mike Fisher is the landlord of the 'Nag's Head' in Peckham. This is the pub in so many memorable scenes from Only Fools and Horses.

Every time Zelda goes into a pub of that name, she thinks of Rodney falling through the bar. 

Mike was played by Kenneth MacDonald and is part of a long list of pub landlords from the golden age of the TV sitcom. In the below episode, he is keen to promote his pub food. The Mushroom and Tarragon Pie is a current pub classic which Zelda has recreated for him.

MUSHROOM AND TARRAGON PIE

1tbsp olive oil
20g butter
1 large onion, chopped
1tsp chopped garlic
150g chestnut mushrooms, sliced
150ml vegetarian gravy (easy to make with 1tsp Bisto)
1tbsp crème fraiche
1½ tsp chopped tarragon
1½tsp chopped parsley
½ sheet pre-rolled puff pastry
1 egg, beaten

Serves 2

Heat the oil and butter in a pan and cook the onion for a few minutes. Then add the garlic and the mushrooms.

Cook through so that the mushrooms have softened.
Pour in the gravy and allow to reduce.
Let this cool a little and then add the crème fraiche and the herbs.

Place in the pie dish and top with the pastry and crimp.

Glaze with the beaten egg and cook at Gas 6/ 200˚C for 20-25 minutes until the pastry is golden.

Lovely jubbly!

Great served with Air Fryer Chips and Baked Beans 

A Meal For...A Romantic Evening

 

A lovely warming dish to share for a romantic night in.

VEGGIE SAUSAGE COBBLER

4 ‘meaty’ vegetarian sausages, defrosted if frozen
1 can chopped tomatoes
50g split red lentils
1 parsnip, peeled and chopped
1 large carrot, peeled and chopped
1 large red onion, peeled and chopped
1 eating apple, peeled and chopped
1 garlic clove, crushed
2tsp dried herbs
1tbsp tomato puree
200ml vegetable stock
1tbsp olive oil
115g self raising flour
25g butter, chilled and cut into cubes
60g cheese, grated
1 small egg, lightly beaten
75ml milk

Heat the oil in a large pan and fry the sausages until just browned. 

Remove and set aside. When cool enough to touch, cut each into three slices.
Meanwhile, cook the onions in the same pan until just changing colour. 

Add the garlic and cook for a minute more.
Pour in the chopped tomatoes and add the parsnip, carrot and apple.

Add the tomato puree, the stock, herbs, the sausage pieces and the lentils and mix all together well. Bring to the boil and allow to simmer gently for a few minutes.

Transfer to an ovenproof dish and cover. (A tight foil lid works well.)

Cook at 180˚C/ Gas 4 for about an hour, checking half way through and adding a bit more stock if necessary.

Make the cobbler topping by mixing the butter with the flour until it resembles breadcrumbs.
Mix the egg with the milk and pour enough of this into the flour to make a dough. Reserve the rest.
Bring it all together with your hands and then roll out on a floured surface to be about the thickness of a pound coin.
Cut the hearts out using a cutter. (Use circles if you prefer.)

Remove the dish from the oven and check that the veg is fairly soft.
Then place the topping around the sides.
Brush with the remaining milk mixture and sprinkle with the rest of the cheese.

Place back into the oven and cook at 200˚C/ Gas 6 for about 10 to 15 minutes.

Serve in the dish with some herbs if you like.

Or make into individual portions.