Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 Back to Main Food in Film Page

Click here to Buy these films on DVD or VHS

Makes a great gift for Food and Film lovers alike

 

 

Film Released: 1986
Genre: Adventure / Comedy / Mystery / Sci-Fi
Directed by: Leonard Nimoy
Cast/Actors: William Shatner, Leonard Nimoy, DeForest Kelley, George Takei, James Doohan, Catherine Hicks, Walter Koenig, Nichelle Nichols

 

As the title suggests, this is the 4th in the series of the original Star Trek films. Having rescued Spock from the Genesis planet and taken him back to Vulcan to recover , Kirk and his cohorts are heading back to earth in a Klingon war ship to face federation charges. They arrive to find an alien space probe threatening Earth’s existence by evaporating all the oceans. He and his limited crew made up of Spock (Leonard Nimoy) Bones (DeForest Kelley) Sulu (George Takei), Scotty (James Doohan) Chekov (Walter Koenig) and Uhura (Nichelle Nichols) discover the sound the probe is making is the call of humpback whales which by the 23rd Century, have been hunted to extinction.

In an attempt to save the world, they travel back in time to the 20th century in an effort to locate a whale, and bring it back to the 23rd century so it can reply to the probe. Spock makes his calculations for a solar sling shot and they find themselves back on earth in 1986 San Francisco where Uhura soon picks up whale song on her earphones, so they cloak the ship and head down to the surface to pinpoint the whale, “beam it up” and return with it to save the Earth of the 23rd Century.

They eventually find the exact location of the whale, actually two whales (George & Gracie), at the Maritime Cetacean Institute, under the watchful eye of Dr. Gillian Taylor, played by Catherine Hicks and can’t believe their luck to have two whales in captivity.

 

Of course, as usual, things don’t run smoothly from not having “money” to get to the institute to Chekov being seriously injured and left in the hands of 20th Century, or as Bones would put it “dark age” doctors, much of which is tongue in cheek and very funny.

 

Needless to say, once they’ve got Dr. Taylor on board, they beam up the whales and head back to their time and, indeed, save the Earth from certain destruction.

The food aspect comes when Captain Kirk invites Dr. Taylor to dinner so he can find out more about the whales and prove that he’s not a weirdo. In the restaurant the waiter comes to the table to take their order:-

Dr. Taylor:    Do you trust me?
Kirk:    Implicitly.
Dr. Taylor :    Good. (to Waiter) A large mushroom and pepperoni with extra onions. And a Michelob.
Waiter:    And you, sir? (to Kirk)
Kirk:    Make it two.

Here’s our version of this delicious pizza.

Happy Cooking!

 

 

 

Mushroom and Pepperoni Pizza (with extra onions)  HT MC Italian 25mins


Serves 4    
Hot Pork Vegetables Herbs Main Course Italy Europe

Ingredients
1 tbsp Olive Oil
1 large Onion, thinly sliced
50g/2oz Mozzarella Cheese, shredded
50g/2oz Cheddar Cheese, grated
1 tbsp Freshly grated Parmesan
180ml/6fl.oz. Tomato Pizza Sauce
1 teasp Freshly chopped Oregano
2 x 20cm/8-inch Pizza Crusts, ready made or home made
75g/3oz Mushrooms, thinly sliced
50g/2oz Sliced Pepperoni
 

Share this page   

 

Instructions

1. Preheat the oven to 220C, 425F, Gas Mark 7. Heat the oil in a large frying pan, add the onions and sauté until golden brown. Remove from the pan with tongs and drain on kitchen paper. Alternatively, microwave with a little water for 2 minutes and drain well. Set aside.

2. Place all the cheeses in a large mixing bowl and lightly toss to mix them up. Set aside.

3. Spread the pizza sauce evenly over the crusts, distribute the onions evenly over the top, sprinkle with the herbs then sprinkle evenly with the cheese mixture.

4. Divide the sliced mushrooms and pepperoni evenly between the pizzas and bake for 10-12 minutes until golden and crispy. Serve hot.

 

 

 Sign up for Free Newsletter
 

Rate This Page

 

Click on a star to rate how useful you found the information on this page. 5 stars being the top mark

 

 

loading
 
 
 

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!

 

 

 

For full advanced search tips visit our main search page via the red "search this site" button at the top of the page

 

Soup/Starters    Soups Fish  | Other  | Vegetarian

 

Main Courses     Barbecues  &  Picnics  |  Beef  & Veal | Casseroles | Fish and Shellfish   |   Lamb  |  Offal   | Pasta,  Rice  and  Pulses  | Pork and Bacon Poultry and  Game |  Quick Main Courses  Salads    |    Stews   |  Vegetarian

 

Side Dishes     Dips and  Dressings  | Jams, Pickles  and  Preserves| Marinades  |   Pasta &  Rice    |    Side Salads    |  Salsas and Relishes |  Sauces   |   Stuffings   |  Vegetables
 

Desserts/Puddings  Cold Desserts Hot Puddings |  Quick Desserts      

 

Cakes & Bakes     Biscuits,   Cookies, Pastries |  Breads  | Cakes

 

International    Worldwide A to Z  | British  | Chinese  |  Indian    

 

Special Diets     Dairy Free  |   Gluten Free   |  Vegan   |  Egg  Free

 

Other Recipe Sections     Cooking Videos | Cooking with Alcohol  | Credit Crunch Economical Recipes|  Edible Flowers | Family Recipes Food in Film  | Holidays | Ingredients  | Leftovers |  Meals in Minutes |  Party Food & Cocktails  |  Pressure Cooking  |  Slow Food | Smoothies | Special Days & Holidays | Sport Recipes | Student Recipes  | Summer Recipes Videos  |  Weekday Menus | What's in Season
 

Reference Pages     5-A-Day Portions  | Cooking Holidays and Schools Conversion Charts  | Directories  | Farmers Markets |  Fish/Shellfish - Types Food &  Health   |  Food Celebration Days  |  Growing Vegetables  |  Growing Herbs  |  Guide to Kitchenware History of  Food   |  Holidays  |  Ingredients   |  Online Shops   |    Preserving Fresh Produce   |  Special days   |  Sport  |  Student Cooking | Table Settings  | UK Food Shopping Directory | Vegetables - General prep & cooking times  | Videos  | What's in Season

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information and articles about a wide range of food related topics. If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

Home  |  Search  |  About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000-2012 [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk