Hello chums, I don’t know about you, but I am really looking forward to Halloween this year. Me and Mr R will be glued to the sofa all weekend scaring ourselves silly watching some amazing films courtesy of the Abertoir Horror Film Festival. I am planning to make a big batch of Vincent Price’s Chili (I’ve never made this before so will report back) plus, Mr R has managed to get his hands on one of these – yipeeeeeee!
This time of year is ALL ABOUT VINCENT for me, and I’m excited to announce the project that I’ve been working on with Vincent’s daughter Victoria and Peter Fuller of Vincent Price Legacy UK. If you need some encouragement to get out and about in November, keeping fit by getting your steps in, DO sign up to this! If you walk a mile (3,000 steps) or more in a day, you’ll be sent a link to a movie star comfort food recipe. What fun!
Here’s a clickable signup link – Walk Up An Appetite – I am the laziest woman alive, but I’m really going to try and walk a mile every day in November – can I do it? I will report back.
If you are looking for something spooky to make for Halloween, could I recommend Vincent’s Goulash recipe? Here’s a fun video I made with my chum Nathalie of the British Film Institute in 2013 showing us making the Goulash and chatting about Vincent’s film career.
and here’s Vincent’s recipe, I always call it Ghoulish Goulash, especially at this time of year.
Vincent Price’s Goulash
900g (2 lb) steak
450g (1 lb) onions, sliced
85g (3 oz) lard (yes lard!)
30g (1 oz) paprika
2 tbsp flour mixed with 1 tsp salt
450g (1 lb) chopped tomatoes
Glass of red wine (I’m sure Vincent would have made it a large one)
265-570 ml stock (½-1 British pint)
1 clove garlic (to ward off the vampires)
bouquet garni (sprig of parsley and thyme and a bay leaf)
300g (11 oz) potatoes
Cut the meat into 1-inch cubes (smallish bite-sized morsels). Roll them first in paprika and then in flour. Brown onions in the fat, and then brown meat on all sides. Add tomatoes, and wine and cook fiercely for a few minutes. Add any remaining flour and paprika. Pour over enough stock to cover, add the garlic and the bouquet garni. Cover and cook very slowly on top of the stove or in the oven for about 2 hours. Parboil the potatoes, add them to the goulash and cook for a further 20 minutes to ½ hour.