Do you have a freezer full of Christmas leftovers? For our work Xmas lunch, we went to The Queen’s Pub and Dining Room in Primrose Hill.  The turkey was really flavoursome, but the portion was massive, and there was no way I could eat it all, so I asked for a doggie bag and my colleague Laura popped her leftovers in too.

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I therefore left the pub with a lovely brown cardboard takeaway box full of juicy turkey, pigs in blankets and stuffing, to pop into my freezer.  This was then turned into a Vincent Price New Year Vol-au-Vent – it was fabulous! This is an absolutely brilliant way of using up bits and pieces of leftover meat (I’m sure it would be delicious with chicken too…) and good for a party piece at any time of the year I reckon! 

I made this for a party I threw for Battenberg Belle’s birthday at my place, and in all the excitement didn’t get a photo of the finished article, but here’s one I made earlier…

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I put candles on it for the birthday girl…

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Mr Sloman pronounced it to be “Christmas in a pie” – indeed it is!

We had other Vincent Price goodies, such as some Chicken Sweet and Hot…

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and some gammon which Mr R boiled up in a bottle of Vincent Price themed “Dr Phibes Rises Again” beer, which we had brought back from the Abertoir International Horror Film Festival.

It was delicious!

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Of course, no Vincent Price themed party would be complete without a Cucumber Crocodile made by Mr R…

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Angus and Clive brought some home made sushi – I was SO IMPRESSED!

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A fabulous time was had by all.

Cooking Price-Wise – the fabulous Vincent Price cookbook that contains the vol-au-vent recipe is currently AWOL in my very messy flat.  When I find it, I’ll transcribe the recipe.  Basically meat, raisins and peanuts in a white sauce bunged into a massive vol-au-vent!

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