Balinese Chicken Satay Skewers

Okay, so I was planing on giving you the next instalment of The A-Z of Cooking this week.  But, my plans went awry in much the same way as my life seems to be going awry. So Balinese Chicken Satay Skewers it is!  Not that I’m complaining (and nor should you be) because I know what is coming  up next from the A-Z and believe me, even though I haven’t made it yet?   I strongly feel that we are onto a winner, winner chicken dinner with the Balinese Chicken Skewers.  

Chicken Satay2I love chicken satay skewers and have been making these regularly since my return.  The recipe provided below is based on the one we learned at Ketut’s Bali Cooking Class in Ubud.  Sadly it is not as good.  Possibly because it is not cooked in an open air kitchen overlooking rice paddies and cooked over coconut shells:

Chicken Satay7Nor were the spices hand ground in the traditional way:

Chicken Satay9Also, the Balinese have about forty types of ginger and here, we have one. However, whilst these won’t absolutely transport you to Bali, they are utterly delicious! How could it not be?  I am a big fan of pretty much any meat on a stick.  Here, the marinated chicken remains tender and juicy after grilling

Balinese Chicken Satay SkewersAnd the spicy peanut sauce is a perfect accompaniment.  I bought a tiny terracotta Balinese grill, however, I cooked these in the oven.  I really like my terracotta friend though!

chicken Satay6Here he is again!

Chicken Satay3

Ketut suggested that you serve your chicken satay skewers with white or yellow rice.  In the first photo above, I served mine the way my Malaysian friend Aiden serves his – with a very simple salad of cucumber and red onion.  Simply stab the tip of the skewer into the cubes of cucumber and onion and then into the sauce.   So good!

My favourite way of eating these is in a wrap (more traditionally a roti) with some tomato, cucumber, onion and coriander salad and sprinkled with extra peanuts!

Chicken Satay4Just looking at these photos is making me want to make them again, right now!  So, here’s the recipe!

Balinese Chicken Satay Skewers
Perfectly grilled chicken and a spicy peanut sauce is a match made in heaven!
Write a review
Print
For The Skewers
  1. 500g chicken breast
For The Marinade
  1. 3 tbsp chopped shallots
  2. 2 tbsp chopped garlic
  3. 1 tbsp lime juice
  4. 4 tbsp sweet soy sauce
  5. 2 tbsp soy sauce
  6. 5 tbsp coconut oil
  7. Salt and pepper to taste
For The Peanut Sauce
  1. 300g peanuts
  2. 3 cloves of garlic
  3. 4 shallot cloves
  4. 2 tbsp palm sugar
  5. 1 tbsp red chilli (more / less to taste)
  6. 1 tbsp fresh lime juice
  7. 1 tbsp sweet soy sauce
  8. 1 cup chicken stock
  9. 2 tbsp coconut milk
  10. 1 tbsp ginger
For The Chicken
  1. Mix the marinade ingredients together.
  2. If using wooden skewers, soak these in water to prevent them burning.
  3. Cut the chicken into cubes and marinate 15 minutes.
  4. Thread onto skewers.
  5. Grill until browned and cooked through, basting with the leftover marinade.
For The Peanut Sauce
  1. Fry the peanuts until golden brown. Remove from the pan and allow to cool. Drain off most but not all of the oil.
  2. Grind the chillies, garlic, shallots, palm sugar and ginger in a food processor or mortar and pestle until they form a paste. Add the peanuts and grind to a paste again.
  3. Place the peanut paste into a pan. Add the chicken stock and coconut milk.
  4. Add the sweet soy to taste.
  5. Bring to the boil.
  6. Simmer until thick and season with salt and pepper.
  7. Add the lime juice to taste.
Adapted from Ketut's Balinese Cooking School - Ubud, Bali
Adapted from Ketut's Balinese Cooking School - Ubud, Bali
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Chicken Satay5

Have a wonderful week!  I’ll be back, next week possibly with something quixotic and quaint  that hopefully will not leave me feeling too queasy!

Signature 1 Vintage Valentine Quick as Wink2

Save

 

Rumanian Herb Omelette

Oops…I P’ed too early last week.  Which, although unfortunate is a lot better than peeing too early!  So, tonight we’re taking a step back in the alphabet along with our step back in time and heading back to the letter O in The A-Z of Cooking.  The chapter I skipped is called “On Your Own” and is, of course, meals for one.  I eat a lot of meals on  my own so I was looking forward to trying some of the recipes starting with a Rumanian Herb Omelette.

Rumanian Herb OmeletteIt may surprise you to know that my knowledge of Rumanian (Romanian?) food is…well…sketchy…would be an overstatement!  Non-existent except for a herb omelette would be another.  But how authentic is the herb omelette?  I turned to the keeper of all knowledge aka Google.

This article on Romanian Food doesn’t mention an omelette. It does have a beef salad cake though!

No omelette on the Wiki either.

This wiki does.  But there doesn’t seem to be anything specifically Romanian about it.  In fact, it seems like a fairly bog standard omelette recipe. 

So, now feeling somewhat older but none the wiser, here is the recipe from The A-Z of Cooking.

Rumanian Herb Omelette Recipe2

 

The addition of sour cream seems suitably Eastern European and added a nice flavour to the eggs and herbs.  The flour?  Hmm…I’m not entirely sure about it.  The texture of the omelette became slightly more pancakey than a normal omelette which was not unpleasant, but not altogether necessary.  Maybe, in this age of cro-nuts and cruffins I should be embracing the concept of a new hybrid food a little more enthusiastically but I’m not sure the world needs an omecake or a panlette!

Rumanian Herb Omelette2Having said that, this was a tasty, quick and easy meal for one and perfect with a side salad.  Mine was a very simple chopped avocado, shaved fennel and balsamic vinegar. 

I also used tarragon, parsley and chives as my herbs because (smirk smirk) I have them all growing in my garden.  You can pretty much use what you have or what you like but this was a deee-licious mix!

Okay, back on track now and next time we’re looking at Q.  Will it be 100 things to do with a quince?  Quirky food?  Quiet food?  Find out next time!

Have a great week!

Signature 1 Vintage Valentine Quick as Wink2

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

BBQ’ed Chicken Drummers & Corn Butter

Howdy y’all,

This recipe for BBQ’ed chicken drummers and corn butter feels very southern to me, hence my greeting. It’s also perfect for those lazy, crazy, hazy days of summer, which is what we are experiencing right now in Australia…or are we?  More about that later.  So, where were we?  Oh yeah – Southern, Summer, the classic combination of chicken and corn (second only to that other classic combo of chicken and beer) and only 6 ingredients!  This most definitely a winner, winner chicken dinner!

You will notice in the bottom left of the photo below that there is a round crumbed looking object.  That was a Cajun tomato.  This is the last you ever hear of that.  It wasn’t good.  I’m only even mentioning it so you don’t wonder what it was.  Apart from that the BBQ’ed chicken drummers and corn butter were deliciousness on a plate!

The BBQ drummers for this recipe came from Picnics and Barbecues Chapter of The A-Z of Cooking (1977).  The corn butter comes from Food 52.  So, gorgeous summer day, perfect weather, not a cloud in the sky was the order of the day.  Until about 6:00pm which was just about when we had planned to fire up the barbecue.  Then this happened.   It went dark and it BUCKETED rain for about the next 15 hours! 

Drummers - Weather

We beat a hasty retreat inside and got out the old grill pan.

Drummers3

So, whilst we’re waiting for out drummers to cook, let’s talk about corn butter.  You’ll be wondering how something with ONE ingredient can taste so good!  I found this recipe in Genius Recipes from Food 52.  Here it is for you:
One Ingredient Corn Butter

No prizes for guessing what that one ingredient is!

Corn Butter

For the remaining five ingredients, here’s the recipe for the chicken:

 

BBQ'ed Chicken Drummers
A simple and delicious way to cook chicken.
Write a review
Print
Ingredients
  1. 2 tbsp butter
  2. 1 tsp Mustard, I used Dijon but you could use Hot English for more spice
  3. 1/2 tsp Worchestershire sauce
  4. A few drops of Tabasco sauce (optional)
  5. 6 chicken drumsticks
Instructions
  1. Mix together the butter, mustard, Worchestershire sauce and Tabasco sauce.
  2. Brush the mix over the drumsticks and cook them on the barbecue until the juices run clear when poked with a skewer.
  3. Serve with the corn butter.
Adapted from The A-Z of Cooking (1977)
Adapted from The A-Z of Cooking (1977)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a great week and y’all come back now,hear?
Signature 1 Vintage Valentine Quick as Wink2

Save

Save

Save

Save

Save

Save

Peter Piper Picked a Peck of Podcasts + A Giveaway

Hey people of the internet..I know, it’s been a while… it’s been a pretty shitty start to the year. 

My step father passed away a couple of weeks ago and it’s been a horrible, weird, grief filled couple of weeks.  Maybe I’ll talk about it more in time but at the moment….it’s still all a bit too raw. I had written most of this post on the Peter Piper cocktail before all the shit got real.  So, here it is, pretty much unedited because I just want to get something out to resume some semblance of normality….

Don’tcha just love it when two three of your favorite things come together in a perfect storm of awesomeness?  Of course you do!  Which is how I came to find the Peter Piper cocktail. 

Peter Piper2The original Peter Piper Cocktail comes from a recipe by Georgia Hardstark and Alie Ward.  So, here are some things you need to know about Georgia Hardstark.

  1. She can make a mean cocktail
  2. She loves vintage clothes
  3. Along with Karen Kilgariff she is the host of one of my favorite new podcasts, My Favourite Murder

One of which would be reason enough to like her.  All three combined? OMG….massive girl crush!

Peter Piper 5

Also, here are some things you need to know about the Peter Piper cocktail.  Actually, no just one.

The original recipe requires dry vermouth.  Do not assume that just because you had dry vermouth the last time you made a cocktail, that you will still have dry vermouth.  More specifically, do not wait until you have your vodka on ice in the damn cocktail shaker to realise that the dry vermouth has either disappeared into some Bermuda Trianglesque worm hole surrounding your bar cart or you drank a damn sight more of those Lord Suffolk cocktails on NYE than your memory has so far allowed you to admit. My money’s on the worm hole.  Because you know, a lot of things go missing from that area of the dining room.  And the stuff that is left?  The levels also mysteriously change.  Spooky..

Also, the girls used pepper vodka, I made my own chilli infused vodka and used that.  That is super easy to make – I just chopped up a Bird’s Eye Chilli and put it into a 100ml jar filled with vodka and left it for about a week.  And  there you have it.  Spicy vodka, perfect for mixing with pickle juice, and because you have no dry vermouth, a splash of Fino sherry.   With a kick of heat from the vodka, briny sour from the pickle juice, a hint of sweet and nuttiness from the sherry….the Peter Piper is truly a thing of beauty!  Perfect to drink with some salty chips whilst listening to your favourite podcast!

Peter Piper4As far as I am concerned one of the best things to come out of 2016 for me was a new found love for the podcast.  I have always been a big pod listener but l feel that last year raised the bar.  So, whilst we sip our Peter Piper’s I’m going to take you through my Top 5 of the pods I discovered and loved in 2016. 

These are vaguely in order of my discovery of them and not necessarily my love of them.  Except the first three are probably also my top three in terms of love too.

1. The Black Tapes

It’s kinda X Files with loads of creepy children, music that will make you die within a year of hearing it, missing wives, and villain who looks like a Sexy James Bond.  Not to mention evil monasteries and people having their faces ripped off.

Start with:  You really need to listen to these in order.  Start with S1, Episode1. 

Standout Episode:  The creepy knocking on Alex’s sleep tape gave me chills

2. Tanis

What have I not already said about my love for Tanis.  (Brought to you by Pacific North West Stories who also produce The Black Tapes?).

Oh yeah – Both The Black Tapes and Tanis have been on  hiatus for a while but The Sandy Island episodes which are for Patreon subscribers only?  Totally amazing and made me fall in love with Tanis all over again.  Also see my Tanis inspired cocktail posts:

Here for The Black and Tanis

Here for the Eld Fen Martini

Here for the Navigator

Here for the Sex on The Breach

Start With: As with The Black Tapes you need to listen to this in order

Standout Episode: I really liked S1 E3, The Girl in The High Tower which touched on the death of Elisa Lam.  And anything with Geoff Van Sant.  Or MK.  So all of them.

3 My Favourite Murder

Who thought a podcast about murder could be hilarious?  Well, let Georgia Hardstark and Karen Kilgariff change your mind. And just in case you are wondering, never disrespectful about the victims.  They may not be the best researched of all the true crime pods that I will list but they are by far my favourite.  I love these gals!

 

And OMG, the memes that have come out of this.  From the catch cry “Stay sexy, don’t get murdered” to “You’re in a cult, call your dad” to “Here’s the thing, fuck everyone”

Don’t Start With: The Canadian Greyhound Bus Cannibal.  This one scared the crap out of me.  I was almost too scared to go on public transport for weeks after listening to this one!

Start With:The Alphabet Killer.   This is absolutely what fascinates me about these things.  No spoilers but how did that thing become his thing?  Also the one on Israel Keyes.  He looks like a guy you would see at a beachside pub wearing a polo shirt and boat shoes and talking too loudly to his bros.  Not a serial killer, rapist, bank robber and arsonist.   The Israel Keyes episode also spawned the now famous rules of hiking:

  • Go in packs of five
  • With knives
  • With fucking Rottweilers
  • With knives taped to your hands
  • And knives taped to your Rottweilers
  • And then just tons of guns
  • And just start shooting at any sound you hear
  • Anyone who fucking approaches you – shoot them

Other: They also have the best fan made merch. I  just ordered one of these “Stay sexy, don’t get murdered rings” off Etsy. I feel it’s my version of the WWJD bangle.

4. Casefile

This is also true crime but from Australia.  And if  MFM is  entirely personality driven, Casefile is the facts ma’am just the facts. The host is even anonymous.  This is not exclusively Australian content but there is a lot of it on here, proving that when it comes to nutters and psychopaths, we can certainly hold our own with the rest of the world!

 

Start With: Peter Falconio. I remember this case so well.  I also remember how they demonised his poor girlfriend in the media.  

Standout Episode: Snowtown.  OMG.  Find out what happens when a group of people who individually were only ever going to be losers and fuck ups meet up.  Spoiler – it ends with bodies in barrels.

In Adelaide. 

Of course.

5. The Sofa King Podcast

These guys started following me on Insta so I gave their pod a listen and have not stopped.  It’s a mix of true crime, cults, conspiracies, mysteries, and things that go bump in the night. 

 

Start with: Their take on Dahmer.  Because no one else will tell you that they found a painted preserved penis in his work locker.  For real.

Standout Episode:  The 411.  This is about people going missing in National Parks.  I laughed so hard whilst listening to this that I had to pull my car over to the side of the road because I was no longer capable of driving.  Believe me, you will never see Gary Coleman in the same light!  

Peter Piper2

Peter Piper Cocktail
A delicious savoury cocktail
Write a review
Print
Ingredients
  1. 125ml chilli / pepper vodka
  2. 60ml pickle brine
  3. Splash fino sherry or dry vermouth
  4. Cornichons, pickled jalapenos, green olive to garnish
Instructions
  1. Add the vodka, pickle brine and sherry to a shaker filled with ice.
  2. Shake it like a polaroid picture.
  3. Pour into 2 glasses and garnish with a sliced cornichon, a green olive and a pickled jalapeno.
  4. Enjoy!
Adapted from Georgia Hardstark and Alie Ward
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Okay so I have a couple of 1990’s magazines and a 1990’s cookbook on pasta and risotto, all from my personal collection to share with readers.  Point me in the way of your favourite podcasts or let me know if you share my faves and these can be yours!  Leave a comment here, on facebook or instagram or tweet me.

Have a wonderful week! And give someone you love a big hug….

Signature 1 Vintage Valentine Quick as Wink2

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Lord Suffolk Cocktail

Top of the list of my New Year’s Eve libations this year was a cheeky little  cocktail called the Lord Suffolk. 

Lord Suffolk CocktailFeatured in the classic Savoy Cocktail Book from 1930, the Lord Suffolk is a gin based cocktail and believe me, it is deeelicious!!!! It’s so good! 

On top of the gin you have herby notes from vermouth, citrus from Cointreau and a nutty flavour from Maraschino liqueur. 

This will however knock you flat if you have more than one though so go easy!

I’ve included a cautionary tale via some dating tips from the 1930’s  to guide you in the correct etiquette of dealing with the Lord Suffolk so why not make yourself one, sit back, sip up an enjoy!

First Impressions

Him:  Is that a nip I see before me?  Mummy warned me about loose non-brassièred women like you. Must.  Avert.  Eyes.   OMG, you’ve also got cankles!

Her: Calm down, that’s just my wrinkled stockings. 

Pre – Date Chit Chat

Her:  I wish I could just tug my girdle around a little bit.  I feel it’s making me sit awkwardly.  Good thing I have a jawful of Stay Calm Chewing gum or I’d be ready to bury an axe in your boring AF head.

Him:  If you snap your gum at me one more time, I’m going to strangle you with my pristine white handkerchief.  And BTW you sit like a truck driver with elephantiasis of the testicles. It’s making me weirdly horny.

Out and About

Him:  Mummy gave me that hankie.  She washed and ironed it specially for me, and now it’s RUINED, you harlot!

Her: If only this was the 21st century where the object I am holding would be a mobile phone and not a compact.  I could

a) send a selfie to my bestie asking her if she thinks I should have worn a brassière tonight and,

b) ask her to call me  to say she’s had a girdle tugging emergency and needs me to come immediately.

One Lord Suffolk Later

Lord Suffolk Cocktail2Her:  This is the best drink I’ve ever had.  Let’s go dance one of those new fangled jitterbugs!

Him:  You know, you’re not so bad after all.  Waiter, another round of these delightful Lord Suffolk cocktails!

The Dance Floor

Her: You put the boom-boom into my heart, You send my soul sky high when your lovin’ starts
Jitterbug into my brain, Goes a bang-bang-bang ’til my feet do the same.  (RIP George Michael!)

Him:  STFU!  How do you expect me to concentrate on perfecting my moves like Jagger when your incessant idiotic ramblings prevent me from hearing the beat?  And whose hat is that?

Two Lord Suffolk’s Later

Her: I love you Lord Suffolk, you’re my best friend.

Him: I hate you.  And whose fucking hat is that?

Three Lord Suffolk’s Later

Her: Zzzzzzzz

Him: Dear Mummy, you were right, all women are drunken sluts…

Random Double Breasted Suit Wearing Stranger: My hat!  Mamma  Mia!! What has she done to my hat? 

Lord Suffolk Cocktail
Write a review
Print
Ingredients
  1. 5/8 Gin - I used Beefeater
  2. 1/8 Italian Dry Vermouth*
  3. 1/8 Cointreau
  4. 1/8 Luxardo Maraschino
  5. Lemon Peel to garnish
Instructions
  1. Shake well and strain into a chilled cocktail glass.
  2. Garnish with a strip of lemon peel.
Notes
  1. *The original recipe used sweet vermouth. I tried with both sweet and dry and preferred the dry. Use your preference.
Adapted from The Savoy Cocktail Book, 1930 by Harry Craddock
Adapted from The Savoy Cocktail Book, 1930 by Harry Craddock
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a great week and whatever you do, keep your dignity.  And don’t tug your girdle.
Signature 1 Vintage Valentine Quick as Wink2

Save

Save

Save

Save

Save

Save

Save

Follow
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

Optimization WordPress Plugins & Solutions by W3 EDGE
%d bloggers like this: