Gnocchi Horror Show Cookbook E-Book

Lachlan Hayman

• Herausgeber: CICO Books
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 88

Veröffentlichungsjahr: 2023

Beschreibung

Lights, Korma, Action! Get stuck into these 50 movie-inspired recipes that are worthy of an Oscar.Why settle for popcorn and a fizzy drink? The Gnocchi Horror Show Cookbook presents a director's cut of the finest dishes paying homage to the finest ever films. Think of them as culinary sequels. With 50 blockbuster pun-based recipes featuring 'The Silence of the Clams', 'Frying Nemo', 'Peel Harbour', 'School of Wok', 'Pinenuts of the Caribbean', 'Cook-a-Dahl Dundee', and 'Jurassic Pork', this is five-star cuisine from the big screen. Each recipe is both delicious and pun-tastic, meaning that you can enjoy your favourite films alongside their accompanying dish or snack. A range of genres are covered, from comedies and dramas to horrors and action films, meaning that you can have everything from 'Edward Caesarhands' to 'Loaf Actually'. May the forks be with you!

Leseprobe

THE GNOCCHI

HORROR SHOW

COOKBOOK

THE GNOCCHI

HORROR SHOW

COOKBOOK

50 BLOCKBUSTER MOVIE-INSPIRED RECIPES

BY LACHLAN HAYMAN

RECIPES DIRECTED BY KARINA DUNCAN

DEDICATED TO RICE WITHASPOON

First published in 2017 as The Lambshank Redemption Cookbook.

This revised edition published in 2023 by Dog 'n' Bone Books

An imprint of Ryland Peters & Small Ltd

20–21 Jockey’s Fields

341 E 116th St

London WC1R 4BW

New York, NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Lachlan Hayman 2017, 2023

Design and photography © Dog 'n' Bone Books 2017, 2023

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

A CIP catalog record for this book is available from the Library of Congress and the British Library.

ISBN: 978 1 912983 63 6

E-ISBN: 978-1-91298-369-8

Printed in China

Editor: Caroline West

Designer: Wide Open Studio

Photographer: Stephen Conroy

Photography styling and art direction: Tonia Shuttleworth

Home economist: Ellie Jarvis

Additional photography credits: pages 6–7 by Kate Whitaker; pages 140–141 by WIlliam Lingwood; page 144 by Isobel Wield

CONTENTS

Introduction

Chapter 1

BEST DRAMAS

Dallas Buyers Crab

Quiche Me If You Can

Lentil Miss Sunshine

Grain Man

Boogie Nuts

Bratwurst at Tiffany's

The Hummus Crown Affair

Good Dill Hunting

The Lambshank Redemption

Good Mornay, Vietnam

The King’s Peach

The Passion of the Crust

Cherry Maguire

Chapter 2

BEST COMEDY FILMS

Oyster Powers: The Spy Who Shucked Me

School of Wok

Frying Nemo

Dude, Where’s My Caviar?

Pine Nuts of the Caribbean

My Big Fat Greek Salad

Cumin to America

Weekend at Béarnaise

Cook-a-Dahl Dundee

Wedding Rashers

Glace Ventura

Loaf Actually

Chapter 3

BEST HORROR AND CULT FLICKS

Silence of the Clams

Gnocchi Horror Show

Terrine Wolf

The Fig Lebowski

Inglorious Pastas

Edward Caesarhands

I Know What You Did Last Supper

Donnie Taco

The Texas Chainsaw Moussaka

Natural Born Grillers

Snack to the Future

Planet of the Grapes

Crepe Fear

Chapter 4

BEST ACTION MOVIES

The Prawn Identity

Brave Tart

Slaw of the Worlds

Point Bake

The Hunt for Bread October

Jurassic Pork

The Incredible Hock

Indian Jones and the Raitas of the Lost Ark

Lambo: First Blood

Peel Harbor

Teenage Mutant Ginger Turtles

Chia and Present Danger

Index

LIGHTS,

KORMA,

ACTION!

INTRODUCTION

Armageddon hungry. And if you’re like me, you’ll enjoy sitting down in front of the screen for some blockbuster cuisine with a pinch of Sheen… and the odd glass of Legally Blanc.

Do you like your shanks with a side of Hanks? Your porcini with a sprinkle of Pacino? Then look no further.

Even the combined forces of Mutton Scorsese, Clint Feastwood, Ramen Polanski, David Lunch, Jams Cameron, and Medley Scott couldn’t cast anything so moreish. Call it the Silver Linings Cookbook.

Enjoy!

MAY THE

FORKS

BE WITH

YOU

HONEY, I DRUNK THE KIDS

MURDER IN THE THIRST

THE LAST OF THE MOJITOS

FORGETTING SYRAH MARSHALL

LEGALLY BLANC

LAWRENCE OF ARABICA

MATCHA POINT

WHISKEY BUSINESS

THE COLA EXPRESS

12 BEERS A SLAVE

CANNONBALL RUM

THE BRIDGE ON THE RIVER CHAI

HOW THE QUENCH STOLE CHRISTMAS

HARRY POT AND THE PHILOSOPHER’S STOVE

WOK OF AGES

MONSTER’S BOWL

ONE FLEW OVER THE COOKER’S NEST

BEATER PAN

THE FRIDGES OF MADISON COUNTY

THE GRATE GATSBY

THE USUAL SAUCEPANS

SPOONRISE KINGDOM

THE DARK KNIFE

THREE MEN AND A BARBIE

BLACK FORK DOWN

THE NUTTY PROCESSOR

SERVES

4

PREPARATION TIME

5 MINUTES

COOKING TIME

12-15 MINUTES

DALLAS BUYERS CRAB

Linguine with Crab, Chili, and Garlic

The rodeo-side fodder of Dallas, Texas, may be a far cry from this extravagant dish, but lasting 10 seconds on a raging bull deserves a grand reward. Saddle up.

1lb 2oz (500g) linguine

3 garlic cloves, finely chopped

1 red chili pepper, finely chopped and deseeded if required

10½oz (300g) crabmeat, from the fishmonger

½ cup (120ml) extra virgin olive oil

Zest and juice of 1 lemon

½ cup (15g) finely chopped parsley leaves

Salt and freshly ground black pepper

− Place a large pan of salted water over a high heat and cook the linguine according to the packet instructions.

− While the linguine is cooking, place the garlic, chili pepper, crabmeat, olive oil, and lemon juice and zest in a large bowl. Use a fork to mix the ingredients together until well combined. Drain the linguine once cooked and return to the empty pan. Add the crab mixture and mix well, coating all the linguine.

− Add the parsley and season with salt and pepper. Toss well to combine and serve immediately.

SERVES

4–6

PREPARATION TIME

40 MINUTES

COOKING TIME

30 MINUTES

QUICHE ME IF YOU CAN

Potato, Caramelized Onion, and Rosemary Frittata

Catch Me If You Can is the autobiographical movie of a master of deception who successfully posed as a pilot, doctor, and attorney. This is the story of a frittata pretending to be a quiche.

2 tablespoons olive oil

2 onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon chopped rosemary leaves

8 eggs

¼ cup (50ml) milk

2 cups (200g) grated mozzarella

1 garlic clove, crushed

1lb 2oz (500g) potatoes (such as Desiree or Yukon Gold), peeled, boiled, and sliced

Salt and freshly ground black pepper

− Preheat the oven to 350°F/180°C/Gas 4.

− Heat half the olive oil in a large, ovenproof skillet (frying pan) over a medium heat. Add the onions and stir gently for 5 minutes or until golden. Add the brown sugar and cook for a further 3–4 minutes, or until the onions have caramelized. Remove from the heat, stir through the rosemary, and leave to cool.

− Use a whisk to beat the eggs and milk together in a large bowl. Using a wooden spoon, stir in half the mozzarella and the garlic, and season with salt and pepper. Add the cooked potatoes and cooled onions and rosemary, and then gently toss to combine.

− Heat the remaining olive oil over a low heat in the skillet (frying pan). Pour the frittata mixture into the pan and arrange the potato evenly in layers over the base. Cook for 2–3 minutes, and then sprinkle over the remaining mozzarella.

− Transfer the frittata to the oven and cook for 15 minutes, or until set, puffed, and golden.

− Remove the frittata from the oven and transfer carefully to a plate. Serve warm.

SERVES

6

PREPARATION TIME

15 MINUTES

COOKING TIME

1 HOUR

LENTIL MISS SUNSHINE

Lentil and Roast Tomato Soup

Apart from the fantastic character portrayals, the star of this superb flick is surely the vintage Volkswagen Type 2 camper van. It inspired my free-spirited boho soup. Its yellow color also prompted the use of turmeric.

7 plum or Roma tomatoes, halved

4 tablespoons olive oil

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 onion, chopped

3 garlic cloves, chopped

½ teaspoon ground turmeric

Pinch of saffron threads

½ red chili pepper, finely chopped and deseeded if required

¾ cup (150g) red lentils

3¾ cups (900ml) chicken or vegetable stock

Salt and freshly ground black pepper

½ cup (125g) Greek yogurt, to serve

− Preheat the oven to 350°F/180°C/Gas 4.

− Place the tomatoes (cut side up) on a baking tray lined with baking paper. Drizzle over half the olive oil and season with salt and pepper. Cook in the oven for 40 minutes.

− Meanwhile, toast the cumin and coriander seeds in a pan over a medium heat for 2 minutes or until aromatic. Remove from the heat and leave to cool for 5 minutes. Once cool, place in a mortar and pestle (or spice grinder) and grind together. Set aside.

− Once the tomatoes are ready, remove them from the oven. Set aside.

− Heat the remaining olive oil in a large saucepan over a medium heat. Add the onion and sauté for 5 minutes. Add the ground spices, garlic, turmeric, saffron, and chili pepper. Stir to combine and cook for 2 minutes. Add the lentils, roasted tomatoes, and stock. Stir through all the ingredients and bring to a simmer. Cook for 20 minutes, stirring from time to time.

− Once the soup is ready, season with salt and pepper and serve with a spoonful of yogurt swirled through.

SERVES

4

PREPARATION TIME

15 MINUTES

COOKING TIME

30 MINUTES

GRAIN MAN

Roast Carrot, Avocado, and Quinoa Salad

What foods are packed full of nutrients that help to promote brain health? Avocados, spinach, carrots, whole grains, and seeds. Well, looky here. It appears that this salad might give you the same memory and card-counting skills as Dustin Hoffman’s award-winning character Raymond (aka “Rain Main”).

1lb 2oz (500g) baby carrots, trimmed and peeled (optional)

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon ground sumac

½ cup (85g) quinoa, rinsed

3 avocados

3½ cups (100g) baby spinach

3 scallions (spring onions), sliced

3 tablespoons raisins

4 tablespoons pumpkin seeds, toasted

Salt and freshly ground black pepper

For the dressing:

Scant ½ cup (100ml) extra virgin olive oil

1 tablespoon red wine vinegar

Zest and juice of 1 orange

− Preheat the oven to 350°F/180°C/Gas 4.

− Place the carrots in a large roasting pan and drizzle over the olive oil. Add the cumin seeds and sumac, and season with salt and pepper. Toss well to combine. Transfer the pan to the oven and roast the carrots for 30 minutes, or until they are tender.

− Meanwhile, cook the quinoa according to the packet instructions. Drain and leave to cool in a large bowl.

− To make the dressing, whisk all the ingredients together in a small bowl. Season with salt and pepper, and set aside.

− Once the quinoa is cool, add the cooked carrots, avocado, spinach, scallions (spring onions), raisins, and dressing to the mixing bowl. Toss to combine. Place the salad on a platter and scatter with the pumpkin seeds.

− Serve slightly warm or at room temperature.

SERVES

4

PREPARATION TIME

20 MINUTES

COOKING TIME

1 HOUR

BOOGIE NUTS

Roast Beet and Feta Salad with Macadamia Dukkah

Inspired by a film about the golden age of the porn industry, it’s no coincidence that this hardcore salad contains nuts and a root vegetable. Just wait for the happy ending.

6 medium beets (beetroot), ends trimmed

½ cup (70g) feta, roughly crumbled

1 red onion, thinly sliced

For the Macadamia Dukkah:

½ cup (60g) macadamia nuts

2 tablespoons sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

¼ teaspoon salt

For the dressing:

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

− Preheat the oven to 400°F/200°C/Gas 6.

−