The original name of this recipe in The A-Z of Cooking is lamb kebabs with herbed sauce. Except I needed a bowl to make the salad and in a moment of madness threw out the marinade so I could wash and reuse the bowl it was in.
About ten minutes later I went to make the sauce…”Hmmm…better get started on that sau…..oh….oh….” The marinade which is the basis for the sauce…oh, who am I kidding, it is the sauce, heated up was at the bottom of my bin bag and now covered in onion skins, an empty can of cannellini beans and other detritus. Oops.
There was no yogurt to make some more and really, any sauce/ marinade I had made in the moment would have also lacked the lambiness that would have come from marinating those chops for a good 24 hours.
Despite the lack of sauce, the chops had sat in the herby marinade for ages and I made not one but two of Sabrina Ghayour’s Salads from Persiana to go with the kebabs and they both had heaps of herbs, so I’m calling “H is for Herbs” done. It’s just a shame I made these before the start of the Persiana Project so these will not count towards my numbers.
These lamb kebabs are delish!!!. I used lamb chops instead of diced lamb because that’s what I had. I also really wanted the meat to stay tender and I thought that rendering the fat off the chops as they cooked would do that. Combined with the marinade, this worked a treat. Even though they were fairly big chunks of meat the chops were incredibly juicy and tender.
The lamb kebabs were a colourful, fun meal and quick to cook and so pretty with all the different vegetable colours. I will definitely make these again. And maybe even make the sauce next time – I’ll keep you posted!
The veg I used were mushrooms, red onion, red peppers out of a jar, cherry tomatoes and green olives because that was what I had on hand. Zucchini would be nice here or eggplant or tiny par boiled potatoes – really whatever veggies you like could be used!
The marinade / sauce contained tomato juice which seemed weird to me. I would have normally used tomato paste.
And with the lamb kebabs we are done with H in the A-Z of Cooking! There was also H is for Home Baking but I already made the brioche here.
Here’s the recipe for the lamb kebabs, I would love to know if you make these with the sauce!
Fish…is fresh when the eyes are bright, the flesh is firm, the gills red and the scales do not come off easily. Fish should smell of the sea.
The biggest crime is to overcook fish. Whichever method of cooking you choose, watch your fish with loving care, serve it with a glad heart and a touch of parsley, a wedge of lemon or a dash of paprika”
– Margaret Fulton
Fresh lively vibrant seaood
Yikes! So much fish, none of it looking all that appetizing. And that fake background of the sea. Because that’s where fish comes from kids. Just in case you didn’t know….
I really want to be on a beach somewhere watching the sunset and eating some fish and chips as mouthwateringly delicious as these.
Margaret Fulton’s Fish and Chips
What do I love about this photo? The crispy fish, the sharp salt crystals, the hazy tartare sauce in the background, the muted colour sheme that makes the fish, the chips and the lemon just pop…so, in short everything!.
Hope your having a great week! Now go eat some fish and chips…you know you want to!
And now, in the spirit of a Russian Doll, imagine a smaller catamaran. Maybe one that could be placed on the catamaran table, filled with some cheesy balls o’ goodness.
The cucumber catamaran.
Now, I”m not saying she’s the best looking boat in the world. She’s a bit wonky. But she is quite obviously a boat.
In case you need some work for your idle hands, here’s how to make your own:
The paprika carrot balls weren’t bad either…recipe below…
The Smiths are one of my favorite bands ever. I spent countless hours of angsty teenage emotional turmoil locked in my bedroom listening to “How Soon Is Now” and “There Is A Light That Never Goes Out”, countered only by and the sheer manic malicious exuberance of “Panic”.
So here’s a little treat for me you!
This week, I’ll be “spending my warm summer days indoors, writing frightening verse to a buck tooth girl in Luxembourg”…
Otherwise known as doing this. Which I guess makes you my bucktooth girl.
Where ever you are.
Have a great one!
Paprika Carrot Balls
A yummy retro appetizer, best served in a Cucumber Catamaram
Shortly after you start reading vintage recipe books, you start becoming attuned to certain words as being signifiers of something truly awful.
Any recipe with the word “Surprise” in it usually falls slam bang into this description. Believe me, nine times out of ten, the surprise isn’t one of the happy, happy, joy, joy variety.
For instance, my mum used to make something we used to call tuna surprise. I found this recipe for something very similar in an old magazine.
It is sans the potato chip topping which was always the best bit of mum’s tuna surprise but I guess I can forgive that when the Shaun referred to was none other than my main man Shaun Micallef.
I’ve been doing this a couple of years now and I’ve never spoken about my huge girly love crush on this man? For those of you who do haven’t had the pleasure, imagine the wit of John Stewart combined with the silver foxiness of George Clooney and you’re in the ball park…
Anyway, enough about my obsessions…ok, no, just one more. It’s my blog, I guess I can do what I want….
Ok, so before this turns into the gushy, girly Shaun Micallef hour…lets talk about Melon Surprise.
But before we go there can we just stop for a moment and look at my ever so cute pins? Bought at Daiso…how adorable are they?
So the melon had pins in it because…surprise….this ain’t no normal melon!!!!
Because when you cut it open….look what’s inside!
Grapes in Jello folks, grapes in jello!
Hands up who was expecting something really disgusting? Wait a few minutes….it’s coming.
But in a real surprise, the Melon Surprise turned out to be pretty damn super. To my taste, more of a dessert than a salad but still pretty damn good all the same.
Ok…so by the way, both of these recipes come from the “Elegant First Courses” section of Salads For All Seasons in which Rosemary Mayne-Wilson tells us that
“The recipes in this section are designed to excite the eye, delight the palate and stimulate the appetite”
And sure, the Melon Surprise does all of these things. As you can see I tool some liberties with the flavour of jelly and the colour of the grapes.
Time did not permit me to peel the grapes. There is not enough time in the universe to induce me to do that.
Next up, we have Surfer’s Paradise Melon.
Let’s take the ingredients for this individually shall we?
Rockmelons – sure.
Celery – why not?
Grapes…worked in the Melon Surprise.
Apples – I’m getting a bit excited, this is looking Waldorfy…
Mayo…yep, its a Waldorf with Melons. That sounds great!
But wait…there’s more?
Oh yeah, Walnuts right? Waldorf with Melons. Awesome.
What? What do you mean the final ingredient isn’t walnuts? How can we have Waldorf with Melons without Walnuts?
Oh, I see the quirky bit, the RMW spin is that it’s not walnuts. So what is it? Almonds? Cashews? Pistachios?
Yeah…that’s what I thought you said…..
Ok…look, I just want to doublecheck.
You said tuna right?
Like in the fish?
Oh for the love of God….why?
Incidentally, the tuna and fruit combo must be vibing in some retro space because recently the lovely Erica from Retro Recipe Attempts was guesting on Mid Century Menu and made some Tuna Apple Sandwiches. (which you can find here).
In the blurb for this salad RMW says:
“When Australians are overseas, few requests are made for them to contribute to food stalls and fairs…it is assumed that our cuisine is either too dull to be considered or just an offshoot of English cooking…However, if there is a request for an Australian dish, one friend always serves this grand melon appetizer”
I suspect she’s confusing cause and effect…
If anyone turned up to my food stall or fair with a mix of canned tuna and rockmelon, I’d probably ban their whole nation too.
However, here it is….
It looks pretty good doesn’t it?
And truth be told, it was not disgusting. It had a nice crunch and it was…palatable. I might have actually liked it without the rockmelon…
One thing? If you ever plan on making this, when you mix the rockmelon and tuna together, it looks huge. There is a mountain of Surfer’s Paradise Melon Salad such that you think you’ll never be able to eat it all.
I had for lunch at around 12:30. And, believe me, by 5:00pm I was ready to gnaw the leg off my chair. Because when you think about it, this is what it is:
Thanks company I am not going to name (but hint, their name is pretty clearly displayed in the photo) for only putting half a can of tuna into a can of tuna. I guess that’s why it’s called light….And the rest of it is just fruit and celery so I guess you know, from a weight loss perspective this is win-win. You won’t want to eat it but when you do, it probably has all of about 3 calories.
And just so I’m not deterring tourism to our lovely Gold Coast, I can almost guarantee that no one in Surfer’s Paradise is eating this…do not let this dissuade you from coming.
By the way, I just signed up for 100 Happy Days and will be regularly tweeting my happy snaps. You can follow my progress on Twitter or join up. To find out more, click the link: