Inspired by 1989 – Lavender and Sparkling Rosé Mustard

Strike a pose!   Today we are Vogue-ing back to 1989 with part two of our look into the October / November 1989 edition of Vogue Entertaining.  And taking inspiration from the cover, today’s recipes all come from an article called Lavender’s Coup which mostly features those flowers as a key ingredient.  In fact they all did except for one random recipe for strawberry sorbet. 

lavender-sparkling-rose-mustard2My front garden is full of lavender and at the moment it looks glorious!  We are also in no danger of colony collapse disorder here because the garden is also full of bees. Kinda dangerous for me because I am highly allergic to stings  but thus far we are respecting each others’ space. 

lavenderProvençal Leg Of Lamb

This is not so much a recipe as a suggestion by Vogue Entertaining:

“Instead of inserting the usual garlic or rosemary into your leg of lamb before roasting try lavender instead.  Pat about 1 small handful or 2 level tablespoons of dried English Lavender all over the roast.  Season and bake as usual. 

The lavender will not flavour the meat strongly but with a lovely subtle herby taste and the perfume of the lavender will permeate the kitchen from your oven.”

I added some lavender to my usual rosemary and garlic for a roast leg of lamb and the result was divine.  The flavour was exactly as promised however no I think Vogue Entertaining may have been waxing lyrical with the lavender scent permeating the kitchen.  There was precisely none of that.  There was however the equally delightful aroma of roasting lamb so no harm done!

lavender-lambI went slightly Middle Eastern with my sides which were a roasted pumpkin salad with, feta, walnuts and roasted red onion and some sautéed broad beans and mushrooms with a tahini yogurt dressing.  The broad beans were also home-grown just not by me – they came direct from my bosses garden.  

lavender-lamb3Lavender and Sparkling Rosé Mustard

The original recipe for this mustard contained white wine.  I had some sparkling rose in the fridge and decided to use that instead and the result was lovely.  The mustard is both sweet and spicy, the ginger and cloves add depth and warmth, it’s loaded with herbs to keep it light and fresh. 

avender-sparkling-rose-mustard

Slather  this liberally all over your favourite ham sandwich, over a chicken before it goes in for roasting or whip up a Croque Monsieur or use where ever else you would use mustard!

ham-and-mustard-sandwichlavender-roast-chicken

Lavender and Sparkling Rosé Mustard
A delicious and versatile mustard
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Ingredients
  1. 50g yellow mustard seeds
  2. 50g black mustard seeds
  3. 1/2 tsp ground cloves
  4. 1/2 tbsp fresh tarragon
  5. 1//2 tbsp fresh thyme
  6. 1/4 cup chopped parsley
  7. 2 cloves garlic
  8. 2 tsp chopped ginger
  9. 11/2 tbsp honey
  10. 1 tbsp salt
  11. 3/4 cup sparkling rose
  12. 1/3 cup olive oil
  13. 1 tbsp dried English Lavender flowers
Instructions
  1. Combine the mustard seeds, cloves, tarragon, thyme, parsley, ginger, garlic, honey and salt in a blender.
  2. Process until all the ingredients are finely chopped.
  3. With the motor running, add the sparkling rose and oil.
  4. Remove to a bowl, cover and stand at least 8 hours.
  5. Add the lavender and stir thoroughly with a wooden spoon.
  6. If you prefer a smoother mustard, blend a second time.
Adapted from Vogue Entertaining October / November 1989
Adapted from Vogue Entertaining October / November 1989
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
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Rosy Old Maid

Hey, hey – it’s five o’clock somewhere in the world, which means it’s cocktail time!  And today I am taking a twist on the cucumber and mint gin cocktail called the Old Maid and adding some floral notes to make a gorgeous Rosy Old Maid!

rosy-old-maid1Pretty huh? 

And taking that as our cue, how about we kill this beast of a myth of the Old Maid?

Bachelor has the connotation of someone being footloose and fancy free, a playboy, a man about town.  Old Maid and it’s sister word, spinster have no such positive associations.  Take for instance, this discussion I had with my beloved mother some time before I met the fussiest eater in the world.  I had to pick her up from some function –  church group, art group, book club, some place where I knew not one of her cronies.  And this happened:

 “So when you get there, come in and you meet everyone.  But don’t worry; I’ve told them you’re not a lesbian.”

rosy-old-maid3“Ooooooookayyyyyyyyyy……eeeeeerrrrrmmmmmm…..I guess I’m not a lot of things….any particular reason you chose to share that one?”

“Well.  You’re thirty years old and not married.  I thought they would think there was something wrong with you”.

“Well, they probably still think that.  But now they know I’m not getting any girl action as well as any boy action….you actually made it worse”

“So what should I tell them?”

“Either that I have a genetically inherited obnoxious personality disorder or to mind their own business”.

rosy-old-maid2

So, the Rosy Old Maid is pretty as a picture, sexy, sassy, sweet to look at but also with a powerful kick!  This Old Maid is bold and confident This is a drink that knows it’s worth and is comfortable with its place in the world. And that’s the image we want to take with us when we talk about Old Maids in future. 

I used Hendricks in this because it totally matched the rose and cucumber flavours in the cocktail.  If not using Hendricks, I would suggest using an extra drop of rosewater.

Here’s the recipe:

Rosy Old Maid
A delightful rosy pink take on the Old Maid Cocktail
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Ingredients
  1. 2 oz. gin
  2. 1 oz. fresh lime juice
  3. 3/4 oz. simple syrup
  4. 3 cucumber wheels (cut 1/4-inch thick)
  5. 6-7 mint leaves
  6. 2-3 drops rosewater
  7. splash of Grenadine
  8. Sprig of mint and slice of cucumber to garnish
Instructions
  1. Combine all ingredients (except garnish) into a shaker with ice.
  2. Shake.
  3. Strain into a chilled glass and garnish.
Adapted from Imbibe Magazine
Adapted from Imbibe Magazine
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 So, come on people, embrace your inner (or outer) Old Maid and have one (or two ) of these in celebration of the wonderful single women in your life!  

rosy-old-maid1Have a great week!

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Turning Japanese – 1989 Japanese Snack Plate

Konichiwa dear people o’ the Internet. 

Today we are exploring the first part of a two-part series taken from the pages of Vogue Entertaining October / November 1989 with a gorgeous Japanese snack plate.

japanese-snack-plate

On the plate today we have Japanese Fried Chicken, Prawn Canapé’s, Radish Canapés, edamame beans, wasabi and mayo!  This is so pretty, perfect for a Spring brunch! 

The magazine comes from a time when ingenious recipes and inventive ideas may have involved giving your guests a bowl of roses to munch on.  Yummy!

vogue-entertaining-oct-1989

Roses aside,  we are putting some Spring flavours in full bloom on today’s Japanese snack plate. Just as an aside though, guess which day the J key on my laptop decided to break, meaning  it had to be hit about four times harder than all the other keys.  The sound track for the writing of this post was tap, tap, tap THUMP tap, tap, tap THUMP.

Minor typing difficulties aside, lets turn our attention to some hors d’œuvres for our Japanese snack plate.

Japanese Stuffed Radishes

Could not be simpler and the crunchy peppery radish is delicious with the salty punch of the caviar. Simply slice your radish down the middle of the stem, then scoop out a small hollow in your radish and fill with caviar.  I think nowadays if you were making this you would use tobiko instead of normal caviar but maybe that was readily available in 1989.  Come to think of it, I have no idea if it is readily available now!

japanese-snack-plate2Stuffed Prawns

Pardon me for having two things stuffed with caviar in this post but seeing as I had to buy it specially, I wanted to get some bang for my buck.  Also, if it was good enough for Vogue Entertaining in 1989 its good enough for me!

japanese-snack-plate3This is also very tasty with this time a contrast between the sweet prawn meat and the salty caviar.  Add a dob of pungent wasabi and some creamy mayo and you have perfection!  The original recipe had the prawn heads left on.  I took mine off.  I just think it is easier to eat with head and shells gone.

It is important to skewer the prawns so they stay straight.

japanese-snack-plate4To make these you will need:

  • 12 medium green king prawns
  • 2 tsp salt
  • 25g black caviar

Place a satay stick through the body of each prawn to keep it straight.  Bring a large pan of salted water to the boil. Drop the prawns in and cook for 3-5 minutes.  Remove from the water and leave to cool. 

Remove the satay sticks and remove the heads and shells, leaving the tail.  Split the prawns down the back with a sharp knife and remove the digestive tracts.  Fill the tract cavity with a little caviar.  Repeat.

Soy and Ginger Edamame (loosely adapted from A Moveable Feast by Katy Holder)

These are not from Vogue Entertaining Oct /November 1989 but make a tasty and colourful addition to the snack plate. 

  • 200g edamame in pods
  • 1/2 tbsp Japanese rice vinegar
  • 1/2 tbsp light olive oil
  • 1/2 tbsp mirin
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • pinch of sugar

Cook the edamame in boiling water  for 2 minutes.  Drain and refresh under cold water.  Pop the beans from their pods.  Combine all the other ingredients in a bowl, stirring well to dissolve the sugar.  Pour over the edamame and sit for at least an hour to let the flavours absorb.  Strain and add to the plate.

japanese-snack-plate5

Japanese Fried Chicken

I did not make this for the snack plate.  We had it for dinner the night before but I made extra so we could have it on the plate.  This is so good.  Huh…it’s fried chicken, like it was ever going to be bad!  This was great hot from the fryer in the evening and also super eaten cold  the next day – it was not too greasy like a lot of fried chicken as leftovers and still quite crispy, although it is not a thick southern style coating.

japanese-snack-plate6Here’s the recipe!

 

Japanese Fried Chicken
A delicious Japanese take on fried chicken
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Ingredients
  1. 500g chicken breast meat, skin on
  2. 3 tsp freshly grated ginger
  3. 1 clove garlic, chopped finely
  4. 1 spring onion chopped finely
  5. 2 tsp sesame oil
  6. 2 tsp Japanese soy sauce
  7. 1 tbsp mirin
  8. 1 tsp wasabi paste
  9. 1 small dried chilli, chopped
  10. pinch of black pepper
  11. 1 egg white, lightly beaten
  12. 2/3 cup cornflour
  13. vegetable oil for deep frying
  14. Mayonnaise, wasabi to serve
Instructions
  1. Cut the chicken into bite sized pieces.
  2. Make a marinade of the ginger, garlic, spring onion, sesame oil, soy sauce, mirin, pepper and chilli.
  3. Marinate the chicken for at least 1 1/2 hours.
  4. Mix eggwhite and cornflour well.
  5. Add the chicken and marinate.
  6. Heat the oil.
  7. Deep-fry spoonfuls of the chicken mixture until golden brown.
  8. Drain onto crushed kitchen paper and keep hot whilst the rest of the mixture is cooked.
  9. To serve, spread on platter with dobs of mayo and wasabi
Adapted from slightly from Vogue Entertaining October / November 1989
Adapted from slightly from Vogue Entertaining October / November 1989
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 That’s it from me, have a great week! 

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The Dishiest Halloween Dish – Black and Blue Salsa

Wow!  It’s been sooooo very long since I have done one of these posts.  I think this is worth the wait though. Ever since I found the recipe in Hugh Fearnley-Whittingstall’s River Cottage Light & Easy, the Black and Blue Salsa, as I have come to call it, has been on high rotation in my kitchen! And it’s a perfect meal for a Halloween dinner, given it’s dark and spooky colour!

black-and-blue-salsa2You can see it top of the photo here as part of the salmon burrito bowl (except it was on a plate) that i had for dinner the other night. The main ingredients of the salsa are black beans and blueberries hence the black and blue name. 

 

If this combination appears strange to you, don’t worry it did to me as well. But trust me, it works!  It also looks quite lovely on a plate because the dark colours contrast nicely with against greens, chicken, fish etc.  Hugh describes it as “dark and devillishly well flavoured, ,this is hot sharp, sweet and smoky all at the same time”  He’s right, it is also totally delicious and highly addictive as well as being jam-packed with healthful ingredients!

black-and-blue-salsaI like this with some coriander added.  The original recipe does not have it. 

Black and Blue Salsa
A delicious and healthy salsa, perfect with chicken, fish or any grilled meat
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Ingredients
  1. For The Salsa
  2. 400g can of black beans, rinsed and drained
  3. 200g blueberries
  4. 1 small red onion, chopped
  5. 2 medium hot red chillies, deseeded and finely chopped
  6. Handful of coriander leaves, chopped
For The Dressing
  1. 1 garlic clove, smashed
  2. juice of 1 lime
  3. 1 tsp sweet smoked paprika
  4. 1 tsp sugar
  5. 2 tsp cider vinegar
  6. 1 tbsp extra virgin olive oil
  7. Salt and Pepper
For The Dressing
  1. Combine the garlic, lime juice, paprika, sugar, cider vinegar and oil in a jar. Shake well to combine. Add salt and pepper to taste. Let sit for around half an hour to let the flavours develop.
For the Salsa
  1. Combine the blackbeans, blue berries, onion an chilli in a bowl
  2. Strain the dressing to remove the garlic and pour over.
  3. Mix well.
  4. If possible, let stand for half an hour before serving.
  5. Just before serving sprinkle the chopped coriander over the top.
  6. Enoy!
Notes
  1. You can also add diced avocado into this. I left it out this time because I already had avocado on my plate.
Adapted from slightly from River Cottage Light and Easy by Hugh Fearnley Whittingstall
Adapted from slightly from River Cottage Light and Easy by Hugh Fearnley Whittingstall
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Elsewhere in life….

Watching

I am mid way through S2 of Narcos and thoroughly enjoying it.  Ditto Stranger Things

Narcos

Reading

My  current read is Truly, Madly Guilty by Liane Moriarty.  I loved one of her previous books, Big Little Lies but I am struggling with this one. 

Tasty Reads

The October Choice was Preserving.  I chose The Modern Preserver by Kylee Newton. I loved this book and it is likely to be my Tasty Reads book of the year.  I have made so many things from it and every one of them has been great! 

The only book likely to beat it from top position at the end of the year is the November / December choice  – Free Choice.  On the back of some very high review praise, I have chosen Stirring Slowly by Georgina Hayden.

Described as a “new modern classic” by none other than Jamie Oliver, I am looking forward to picking this up and getting stuck in!

Podcasts

Seeing as my favorites Tanis and The Black Tapes are both on between season hiatus, I have started listening to My Favorite Murder.  It’s a comedy true crime podcast and I love it.  I think the two hosts are brilliant and I am so glad I still have 30+ episodes to go before I am caught up!

http://www.feralaudio.com/show/my-favorite-murder/

 Other

OMG.  I have started running.  Well, I have started staggering around the back streets and local track in a facsimile of running.  But it’s a start.  I am doing the Couch to 5k program and am midway through week 4. 

My aim is to be able to do a full 5k by Christmas.  We’ll see.  It really starts to ramp up after this week, I am a little nervous. And the thing is,  I totally hate doing it when I am doing it.  My chest aches, my legs ache, I am slow and ungainly and huff and puff like a pack a day smoker.  But everytime I do it, I get a little bit better.  And that feels marvellous!

This week I am looking forward to cooking the Cherry Flapjack Granola from Stirring Slowly and a Tom Yum soup from another Tasty Reads favourite, Adam Liaw’s Big Pot

What are you reading / watching  / listening to?

What are you looking forward to cooking?

Have a Happy Hallloween, a fab week and to borrow a catch phrase from my new favorite podcast, “Stay sexy; don’t get murdered”

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Halloween Cocktail – Bloody Sundress

Hey Hey,

How’s your weekend coming along?  I’ve been adding some final touches to my costume for a Halloween party next Friday.  Meaning I now have red glitter glue all over me, the dogs, my dining room table and the good Lord only knows where else!  Time to chill out with a Halloween appropriate cocktail, the Bloody Sundress.

bloody-sundress-1

This comes from the book True Blood Drinks and Bites by Gianna Sobol and Alan Ball:

The cocktail celebrates the scene in one of the early episodes where Sookie, goes to Fangtasia wearing this adorable white sundress:

sookie-sundress

And ends up like this:

Yeah, I know, we’ve all had nights like that right?

It does lead to this very memorable line from Pam: 

Ok, so maybe we haven’t all had nights quite like that!

And now for the Bloody Sundress Cocktail.  If this is what vampire blood tastes like then give me more!  It combines the tartness of pomegranate juice with zinginess of limoncello and fresh lime so it is quite tangy   I loved it!  If you really do not like sour flavours just add more simple syrup until it is sweet enough for you!  I also really liked the touch of rosewater in this too!

This could very easily become my go to summer cocktail.  It’s very refreshing and a gorgeous rosé wine colour.  So pretty!  Perfect for a day with the girls!

bloody-sundress-2

Bloody Sundress Cocktail
A delicious tangy cocktail
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Ingredients
  1. 1 1/2 oz of vodka
  2. 1 oz limoncello
  3. 1 oz unsweetened pomegranate juice
  4. 1/2 oz freshly squeezed lime juice
  5. 1/2 tsp or more (or less) simple syrup
  6. 3-4 drops rosewater
  7. ice cubes
  8. lemon twist
Instructions
  1. Place a cocktail glass in the freezer to chill.
  2. Pour all the ingredients except for the lemon twist into a cocktail shaker.
  3. Shake until well chilled.
  4. Remove the glass from the freezer, add some fresh ice cubes.
  5. Strain the cocktail into the glass.
  6. Garnish with the lemon twist.
  7. Enjoy!
Adapted from True Blood Drinks and Bites by Gianna Sobol and Alan Ball
Adapted from True Blood Drinks and Bites by Gianna Sobol and Alan Ball
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
bloody-sundress-3

And now for my costume.  Want a hint?  Here you go.  These will be in my hair:

dorothy-bows

Not ringing any bells?  Well, these need a couple more coats of glitter and they will be good to go!

dorothy-shoes

Have a wonderful week.  I’ll be following a yellow brick road somewhere.  What are you up to?  Are you dressing up for Halloween this year?

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