Category: Appetisers

Potato Almond Balls

When a chapter called Nuts about Nourishment contains a recipe for Deep Fried Mashed Potato Balls, you know it has to be 1977.  And that we are about to delve into The A-Z of Cooking.  Potato Almond Balls.  I was so excited about these, I ate salad for a week to pre-compensate for the delicious calorific overload. 

And then they didn’t work.

potato-almond-balls
The problem was that the egg and almond crust split in many places…and when it did, the mashed potato kind of disintegrated. So in a lot of instances I ended up with the almond crust and not much else.  Where they remained whole, they were totally delicious sprinkled with a bit of smoked paprika and dipped in some of my favorite green sauce.

I’m putting the failure of the balls down to the wrong temperatures.  Either the balls were too cold or too warm or the oil was.  Is it significant that The A-Z of Cooking has no pictures of this dish?  It is possible that their Potato Almond Balls also broke into bits? 

Here’s the recipe for anyone who wants it, I hope you have better luck than me!

potato-almond-balls-2

To counteract the effect of deep fried potato balls (and because I had no other photos) I thought I would give you all an update on my attempts at the C25K running program.  Today I started week 7 of the program and ran for 25 minutes which was not only the longest time but also the furthest distance I have done so yay me!

Mind you, this is probably a very apt description of both my pace and my style:

Personally, given my new obsession with the ‘My Favorite Murder Podcast,, this might well become my mantra:

And this is probably closer to the truth:;

Next time in The A-Z we are moving onto O for some “Old Fashioned Favourites”.  I was hoping to be done with it by the end of the year but given it is nearly December (how the hell did that happen?) it seems unlikely.  I’m now aiming for end of summer.

Have a fabulous week everyone!

Signature 1 Vintage Valentine Quick as Wink2

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Potted Cheese – Delicious Food, Impossible Ingredients

Hey there people of the internet! 

Take a look at this super delicious snack plate.  Good at any time – but my favourite? A snack plate, a sunny Sunday afternoon,sitting on my balcony with  a good book and a cheeky glass of wine =  heaven!

Potted Cheese 7

The star of this particular snack plate is some potted cheese.  .  

Which sadly relies on two ingredients that may as well be unicorn’s tears and dragon’s blood for the times they have ever been available in this kitchen.  Just one of them is nigh on a miracle and as for both, you had better go outside and look up because that moon out there will be bluer than Tobias Funke! 

So what are these two magical, nigh on mythical substances?

  • Leftover cheese
  • Leftover wine

Whoever has them?  No one I want as a friend!

My cheeses were the remnants….actually it even pains me to say that.  The cheeses were items from a cheese platter (probably the previous weeks snacking plate) that I had  just not got around to eating yet. And I cheated and opened a bottle of wine to make this.

Potted CheeseI used a goat’s cheese, a blue cheese, a pecorino pepato and some cheddar.  You can use any cheese you have. 

First up, place all your bits of cheese into a food processor and whiz it up!  Then add in your flavourings – I added port, a splash of red wine, Worchestershire sauce, cayenne pepper and then, because it was a little dry after the first whiz through, a little more port and a bit of cream.  My recipe is based on a classic one by Jane Grigson but you can play with the flavourings to suit your palate and your mix of cheese.

Potted Cheese2

Once you have whizzed it all up , pop it into a pot:

Potted Cheese3

The next step is optional but traditionally the pot was then sealed with a layer of clarified butter:

Potted Cheese 4Why Potted Cheese?

The idea behind potted cheese is simple.  Back in the day when refrigeration was not as it is today, cheese was far more perishable than now. Potting your ends of cheese prolonged it’s life – I’m guessing the booze helped to preserve it whilst the clarified butter seal stopped bacteria getting in. 

Nowadays, it is done more because it tastes delicious than for the preserving factor.

Potted Cheese 8

What Can You Do With Potted Cheese?

OMG, so much.  Have it on crackers with a glass of wine! Quick, easy, delicious.  

Potted Cheese 9

Replace regular cheese in a grilled cheese sandwich!  Here is my salami, potted cheese, red onion and tomato version. With a pickle to add some sharpness. 

So much oozy goodness!

Potted Cheese 5I haven’t made these next lot but I think potted cheese would be delicious used in the following ways:

  • Replace sour cream in a baked potato.  Or add it to chips and gravy for a take on a poutine. 
  • Saute some bacon or steam some broccoli (or do both), cook up some pasta, top with potted cheese and stir through the bacon or broccoli
  • Fill celery sticks, add a topping of chopped walnuts
  • Replace crackers on a snack plate with slices of apple or pear
  • Heat up a dollop, add some more cream if necesary and use as a mornay  or gratin sauce over anything you want to mornay or gratin
  • Spread it on bread, make up a savory custard and you have a super strata to go!

Potted Cheese
A delicious way to use up leftover cheese and wine! I
Write a review
Print
Ingredients
  1. 250g cheese - whatever you have.
  2. 90g softened butter
  3. 2 generous Tablespoons Verdelho Madeira, tawny Port or Amontillado Sherry or wine
  4. 1/2 teaspoon cayenne (or Tabasco)
  5. ¼ teaspoon mace, (optional)
  6. 1/2 teaspoon dry or prepared mustard
  7. A splash of Worcestershire
  8. Melted clarified butter (optional)
Instructions
  1. Whiz all the ingredients except the clarified butter in a food processor until it forms a thick paste.
  2. Place into small pots.
  3. Top with the clarified butter and place in the fridge for 24 hours to allow the flavours to develop
Notes
  1. I added a splash of cream because my mix was quite dry and I thought adding more wine or port would make it too boozy. (Yes, there is such a thing!).
Adapted from Jane Grigson
Adapted from Jane Grigson
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
So, it’s Sunday and whilst not balcony sitting weather at all, I’ve got the fire going and Hollow City, the second book of  Miss Peregrine’s Peculiar Children good to go, so excuse me, I have a potted cheese snack plate to prepare!  Dammit! Speaking of YA literature just made me realise  I should have saved this for when The Cursed Child, the new Harry Potter comes out.  I could have filled it with Harry Potter of cheese gags!  Stay tuned for the re-post!

Have a fab week! 

Signature 1 Vintage Valentine Quick as Wink2

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Fryer Beets The Deviled Egg

Ok…call me Captain Obvious but subtlety has never been a strong suit of mine or this blog.  There was one and only ever one choice for the appetizer for my Devil party.  And here they are in all their bright pink glory – beet dyed deviled eggs!

Beet Devilled EggsI have wanted to make these for ages but in a weird twist of fate, I am not a huge fan of the beetroot whilst the fussiest eater in the world is quite fond of it.  We’ve had a few months of

“Can you please save me your beetroot juice*”

“What do you want beetroot juice for?”

“Blog stuff”

“Okay”

Followed by:

“Where’s the beetroot juice?”

“Oh.  I forgot”

(*We know it is not actually juice)

Finally all our stars aligned.  Just in time for the blogiversary I had beetroot juice! And I was not afraid to use it!

Beet Devilled Eggs2I cannot tell you how much I love a deviled egg!!!  In fact I am going to make a deviled egg part of the annual alphabetical blogiversary party.  That way I can make them at least once a year! 

Given the brightness of the eggs, the filling here is very simple – just Dijon Mustard and mayo. The topping is a slice of pickled chilli, a slice of green olive and a knotted chive, straight from the garden!

Beet Devilled Eggs3These were so much fun to make. The “white” eggs you can see in these photos are actually also very slightly pink.  I had them in the beetroot mixture for only about 5 minutes.  Quite clearly not enough.  The dark pink eggs were in for about an hour. 

And for anyone who shares my dislike of beetroot, these do not taste at all like beetroot or vinegary from the pickling liquid. 

Oh and in blog news, I think the incredibly smart and handsome team at WordPress have fixed the issue with my comments so, if you are of a mind, please feel free to test this out and drop me a line!

Beet Devilled Eggs

Some Devilish Recommendations

I can’t recall if I have spoken about my love for The Black Tapes and Tanis Podcasts, both from Pacific North West Stories previously but they are pretty much my favourite things to listen to at the moment.

And The Black Tapes in particular…..is one of the scariest things I have ever listened to.  I am a bit lot of a coward but I can only listen to this during the day on days when the fussiest eater in the world is home because if I listened to it on the nights when I am alone in the house I might never sleep again!   If you’re missing the X Files, this might be the remedy!

 

Beet Deviled Eggs
What's better than a deviled egg? A pink deviled egg!
Write a review
Print
Ingredients
  1. 3 eggs, boiled
  2. liquid from a can of beetroot
  3. 2 tbsp mayonnaise
  4. 2 tsp Dijon mustard
  5. salt and pepper
  6. 6 slices of green olive
  7. 6 slices red pickled chilli
  8. 6 chives
Instructions
  1. Peel the eggs and place back in the pan.
  2. Cover with the liquid from the can of beetroot.
  3. Leave to soak from 15 minutes to overnight, depending on how deep you want the pink to be.
  4. Once you are happy with the colour, remove from the pan, wipe dry and cut each egg in half.
  5. Scoop out the yolks and mash with the mustard and mayo.
  6. Season with salt and pepper.
  7. Pile (or pipe) back into the whites.
  8. Garnish with the chives, chilli and olives.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a wonderful week.  And don’t forget to misbehave!

The Devil Cocktail

Signature 2PS – In a piece of shameless appropriation, the title of this post is based on the Glenn David Gold book, Carter Beats The Devil

Two Ways With Leftover Chicken

Happy New Year!  

I hope the festivities were wonderful and the champagne was flowing freely!!!

The only downside to all the partying is that invariably you end up with a fridge full of leftovers.  This year we were inundated with leftover chicken so, if you ever find yourself in the same situation, here are two ways to use it up.

My first leftover chicken recipe uses one of my favourite retro ingredients, the vol au vent shell. (Sorry Glenda, still store-bought!)

Chicken And Tarragon Vol Au Vents3And it’s simples – mix up a white sauce add some tarragon, stir in your chicken, fill your vol au vent cups, sprinkle on some cheese and in a couple of minutes you have a super cute little appetizer with which to kick off your next party! 

My Chicken and Tarragon Vol Au Vents are based on a recipe I found in a Feast Magazine but can also be found here.

C‪hicken and Tarragon Vol Au Vents 1

Chicken and Tarragon Vol Au Vents

12

Chicken and Tarragon Vol Au Vents

Recipe adapted from SBS Food // Feast Magazine.

Ingredients

  • 250 ml (1 cup) milk
  • 250 ml (1 cup) chicken stock
  • 2 garlic cloves
  • 1 small onion, halved
  • 90 g butter, chopped
  • 35 g (¼ cup) plain flour
  • 1 tsp Dijon mustard
  • ¼ cup tarragon leaves, chopped
  • 160 g (1 cup) finely chopped cooked chicken
  • 1 pack of vol au vent shells
  • 4 tbsp cheddar cheese, divided in two
  • red currants for garnish (optional)
  • chives for garnish (optional)

Instructions

  • Place milk, stock, garlic and onion in a saucepan over medium heat. Bring to the boil, then remove from heat and set aside for 10 minutes. Strain through a fine sieve into a bowl, discarding solids. Keep warm.
  • Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring, for 3 minutes or until flour is light golden. Remove from heat, stir in mustard and tarragon, then gradually whisk in infused milk mixture until smooth. Return pan over high heat and cook, stirring, for 4 minutes or until mixture thickens. Stir in half of the cheese until it melts.Stir in chicken, season with salt and pepper, and transfer to a bowl. Cover with plastic wrap until needed.
  • Heat your oven to 180*C. Fill the shells with the chicken mixture. Sprinkle with the rest of the cheese.
  • Cook for 15 minutes or until the cheese has melted and started to brown.
  • Remove from oven, top with red currants and chives.
  • These are best served immediately.
http://www.retrofoodformoderntimes.com/2016/01/06/two-ways-with-leftover-chicken/

My next take on leftover chicken is a more modern Chicken, Avocado and Chipotle Tortilla which you can serve two ways. 

The way suggested in the book I got this recipe from (A Moveable Feast by Katy Holder) is as a wrap.  I made one of these and took it to work (yes, sadly I worked between Christmas and New Year).  It was tasty but I am not a fan of the taste of cooked avocado and even putting the wrap into the sandwich press was enough to turn the taste from  from delicious fresh to not so good cooked.  If you like cooked avocado, or you want this all to yourself, this could be just the thing for you!

Chicken, Avocado and Chipotle TortillaIf however, like me you do not like the taste of cooked avocado, or you want to share the deliciousness, turn it into a “pizza”

Heat the tortilla until crispy, sprinkle the chicken, avocado and the chipotle salsa over the top, cut into slices and serve immediately to your guests as an appetizer. (Or eat it all by yourself!  I won’t judge you.

Chicken, Avocado and Chipotle Tortilla2

Sorry about the two different recipe formats, I could not find a plug in that allowed me to post multiple recipes!

Chicken, Avocado & Chipotle Tortillas
Yields 1
Two delicious ways with chicken tortillas
Write a review
Print
Ingredients
  1. 1 tortilla
  2. 1/4 cup chopped leftover chicken
  3. 1/4 avocado, roughly chopped
  4. 1 small tomato, chopped
  5. 1/4 red onion, finely chopped
  6. 1/4-1/2 chipotle chilli in adobo sauce (or to taste)
  7. 1 sprig of coriander (cilantro), finely chopped
  8. 1 tsp lime juice
  9. Salt and Pepper
  10. Toothpick
Instructions
  1. At least one hour before serving, make your salsa.
  2. Discard the seeds from the tomato, mix with the onion, chilli, coriander and lime juice. Season to taste.
  3. Set aside to allow the flavours to blend.
  4. Just before serving, drain the salsa, neither of these recipes needs soggy tortilla!
For The Pizza
  1. Heat the tortilla under the grill until it gets crispy.
  2. Once the tortilla is crispy, take it out of the oven and top with the chicken, avocado and salsa.
  3. Cut into slices and serve immediately.
  4. Perfect with an ice cold beer!
For the Wrap
  1. Warm the tortilla according to packet instructions, to soften.
  2. Spread a line of chicken, a line of avocado and a line of salsa in the middle of the tortilla, leaving a 2 cm gap on all sides.
  3. Fold in the bottom, rotate 90* and fold over one side then the other.
  4. Tuck the remaining side of tortilla, securing with a toothpick.
  5. Place into your sandwich press or under your grill and heat until the outside of the tortilla is golden and crispy.
  6. Don't forget to remove the toothpick before eating!
Adapted from Katy Holder - A Moveable Feast
Adapted from Katy Holder - A Moveable Feast
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 I wish you all the very best for 2016 and may it be the year all your dreams come true!  Thank you for reading and commenting and being a part of my teeny corner of the internet.  It’s a New Year – Let’s make it wonderful!

Signature 1 Vintage Valentine Quick as Wink2

 

Old Bay Horseradish Tomatoes

Okay November I know you’re here.  But I also need you to be really quiet for a couple more posts because I have two more things I made celebrating Old Bay October.  So, for now, we’re just going to pretend this is still October so I can talk about these Old Bay Horseradish Tomatoes.Old Bay Horseradish TomatoesI am very fond of a Bloody Mary and wanted to do something with Yinzerella’s Old Bay and Horseradish Bloody Mary which is a totally awesome BM in itself.  But I also wanted to put my own twist on it. 

My first thought was to make Bloody Mary Jello Shooters and serve them in tomatoes.  I had some leftover horseradish mascarpone from a braised beef dish I had made and my plan was to make the Bloody Mary Mix, add some gelatine and pour it into halves of Black Russian tomatoes. Then when nearly set to add a teeny dollop of the horseradish cream, right in the centre

In my mind, it looked beautiful, kind of like a target with the dark blackish green of the Black Russians, creating a rim around the bright red jelly which in turn surrounded a perfect circle of horseradish mascarpone. 

That we are not  talking about Old Bay Bloody Mary Jello Shots should give you some idea of how that idea turned out. 

Old Bay Horseradish Tomatoes2

Let’s’ just agree to never speak of them again. 

So there I was.  I hadn’t yet found what will now be the final Old Bay recipe so this was going to be my final post for Old Bay October and it was TERRIBLE.  I had run out of the Old Bay Yinzerella has sent me so I had even made some Old Bay specially for it.  (There are about a thousand recipes for Old Bay on the interwebs – I chose the one from Leite’s Culinaria.) I used my last bit of real Old Bay for a side by side taste test and it was pretty damn close so this will now be my go to recipe. 

Home Made Old BayHowever, I was now without a grand finale! 

But I had that horseradish mascarpone.  And some cherry tomatoes.  And I could make another Bloody Mary…..I thought at the very least I could make an unusual garnish for the Bloody Mary. 

Old Bay Horseradish Tomatoes3So I did.  And it was really nice – creamy, spicy and with a good kick of horseradish.  So I made some more. 

Old Bay Horseradish Tomatoes4They soon went from being a garnish to being a snack to munch on whilst sipping the Bloody Mary.   They worked really well with it but would be super as a tapas or amuse-bouche or a plain old snack  without a Bloody Mary. 

There are two tricky bits to make these.  The first is scooping the innards out of the cherry tomatoes which is fiddly and BOOOOOORING.  And you have to pay attention because they can split quite easily.  Some good background music is a must!

The second is that it is quite tempting to pop one (or two) into your mouth as you make them.  Just make sure that some make it to the serving plate!

Old Bay Horseradish Tomatoes5Have a great week  Next up, the Old Bay recipe the fussiest eater in the world declared “the best chicken ever”.  It’s quite a thing!  See you then!

Old Bay Horseradish Tomatoes

Old Bay Horseradish Tomatoes

Ingredients

  • 1 punnet cherry tomatoes
  • 115g Mascarpone cheese
  • 1 tbsp horseradish (or more to taste)
  • 1 tbsp cream
  • 1 tsp lemon juice
  • 1 tsp Old Bay (or more to taste), plus a bit more to sprinkle
  • 1 tsp chopped chives
  • Salt and pepper to taste

Instructions

  • Cut the top off the cherry tomatoes and scoop out the insides. I used the very smallest setting on my melon baller to do this. Turn them upside down to drain any juice and/or wipe the inside with some paper towel. You need them quite dry.
  • In a small bowl, combine all the other ingredients and mix well.
  • Pipe or spoon into the tomato shells.
  • Sprinkle with additional Old Bay.
  • Serve with your favourite Bloody Mary or on their own.
  • Enjoy!
http://www.retrofoodformoderntimes.com/2015/11/13/old-bay-horseradish-tomatoes/

 Signature 1 Vintage Valentine Quick as Wink2

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: