Tag: Appetizers

All The Z’s – Part 2 – Zakusi, My Way

For today’s venture into the world of food that starts with the letter z, we are travelling both to Russia and back to one of the first books I  ever featured on this blog – the totally bonkers Food For Lovers by Kellly Brodsky.

 The Zakusi were the perfect option as I have been waiting for an opportunity to use a gorgeous deviled egg dish given to me by my gorgeous friend Ali! 

Zakusi1

How adorable is this? But you know what’s really weird?  Sometimes I look at this photo and the eggs are concave (as they should be) and sometimes they look convex…

Zakusi2

But first, let’s talk about Food For Lovers. You can get the whole crazy by clicking the link above.  But for a tiny dose, read on.

The Zakusi recipe comes from the Freddy Finikin chapter.  The what you ask?  

Well, each chapter in Food For Lovers is named for a specific type of potential suitor – and provides the dishes to woo them – the way to a man’s heart being through his stomach and all…

Zakusi3

Here is part of the description of the Freddy Finikin:

Picky eaters make lousy lovers, so they say, and perhaps abstinence from gastronomic delights goes naturally hand in hand with lack of enthusiasm for amorous pursuits…The woman who falls for such a man is either unaware of his finickiness, or trapped,  or mad, or maybe she prefers to read in bed.

Brodsky then goes on to suggest that food to tempt a Freddy might include:

“Erotic cookery, the subtle use of aphrodisiacal dishes….eggs, caviar and roe”

Zakusi5

And in specific relation to the Zakusi 

“If his romantic inclinations are antiseptically bleak, stuff him with some potent Russian caviar, and before you know it he will be flinging himself into some exciting Cossack high kicks on the kitchen table, and perhaps in the boudoir”

So, if you want your fussy eater cavorting like this guy in the bedroom (and who wouldn’t?) then Zakusi is for you! And him. 

The original recipe reads like this:

“Take as many boiled eggs as you like, cut in half lengthwise and remove the yolks. Now fill the whites liberally with Russian caviar, sprinkled with lemon juice.  Arrange eggs on your brightest platter and decorate with a little bit of chopped dill, white onion and chopped tomato.  Top with a dab of mayonnaise, a sprinkle of egg yolk an paprika.   Now bring on lashings of chilled vodka in those crazy little glasses and lots of richly buttered black bread.

Well, we’re not doing that because do you have any idea how much Russian caviar costs?  

Zakusi4

But we’re going to take the elements and make something equally delish!

Zakusi
A delicious version of a classic Russian hors doeuvre
Write a review
Print
Ingredients
  1. 5 large eggs, boiled
  2. 2 tbsp mayonnaise
  3. 1/2 chopped tomato
  4. 1/4 finely chopped red onion
  5. 1/4 tsp smoked paprika
  6. 2 tsp chopped dill
  7. 3 tsp salmon roe
  8. Salt and freshly ground black pepper, to taste
Instructions
  1. Halve the eggs legnthwise and carefully scoop out the yolks.
  2. Place in a bowl with the mayo, tomato, onion, paprika and half of the dill.
  3. Season to taste.
  4. Scoop this mixture back into the egg whites.
  5. Top with salmon roe and the remaining dill.
  6. For an authentic Russian feel, serve with vodka and black bread!
  7. хороший аппетит*
  8. *Enoy your meal in Russian
Adapted from Food For Friends by Kelly Brodsky (1973)
Adapted from Food For Friends by Kelly Brodsky (1973)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Zakusi7

So tell me?  Do you see the egg holes on that dish as concave or convex?

And what’s your favourite food starting with a Z?

Have a great week!  

Signature 1 Vintage Valentine Quick as Wink2
 

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

Four Kumquat Canapés For Four Food Heroes

I was celebrating this week and these kumquat canapés helped to get the party started!  How pretty are they?

Kumquat Canapes

These lovelies were inspired by a recipe by Gretta Anna Teplitzsky.  Gretta Anna has been called the Julia Child of Australian Cooking.  Through her books and her cooking school she brought French cooking to the Australian masses . She is one of my food heroes and an absolute glamour puss to boot!  I have spoken about her before but as a refresher, her she is in all her glory!

Gretta AnnaI said it before and I will say it again.  That fireplace!  The colour co-ordination of caftan, candlesticks and couch!    Love, love, love.  Gretta Anna is the big sister I never had, the cool older girl at school I always aspired to be but never quite pulled it off. 

I was looking for Gretta Anna recipes this week because, as a little present to myself I popped online and bought a copy of her second book, More Gretta Anna Recipes.  And I was buying myself a little present because May is the month of the blogiversary!  Retro Food for Modern Times will turn four later this month.  Can you believe it?   And we will celebrate in style but first, we need to talk about Kumquat Canapés because they are super delicious and a snap to make!

KumquatsKumquats are a small citrus fruit (about the size of a large olive) and incredibly sour which I love! A funny thing about them, is that if you eat them peel and all they actually become sweeter.  It is the season for them here and as I was making my Gretta Anna inspired canapes I started thinking about my other food heroes and got totally carried away.  I ended up making four different kumquat canapés because of the blogiversary and I named them after my food heroes. So without further ado, here they are.

Kumquat Canapé 1 – The Gretta Anna

Gretta Anna’s original recipe called for kumquats, rare roast beef and mint.  She also wanted you to roast the beef.  I just bought some rare roast beef slices from my local deli.  I also had another idea for my mint leaves so I subbed in some rocket (arugula for my American friends). 

Kumquat Canapes Roast BeefWhy this works

The rare roast beef has a slightly metallic taste with some saltiness and umami.  The acidity of the kumquat worked really well against this and the rocket gave a note of pepperiness.  A little dob of horseradish would also not go astray here either!

Kumquat Canapé 1 – The Nigella

For the Nigella Kumquat Canapé we are heading to Italy where we are pairing our tangy little friend the kumquat with some spicy chilli salami and a basil leaf.  And to steal a quote from one of my favorite movies ever, Gregory’s Girl (if you have not seen this, stop everything and see it now!) the Nigella is bella, bella (with those last two words being spoken in the broadest Scottish accept you can muster!

Salami Kumquat Canapes3Why The Nigella Works

The sharpness of the kumquat cuts against the fatty unctuousness of the salami, the chilli adds a kick of heat and the basil brings in some herby spiciness.This is a Mambo Italiano in your mouth!  Plus even writing the words fatty unctuousness made me feel like I was channelling the real Nigella.

Kumquat Canapé 3 – The Sabrina

As if I was ever going to make a food hero kumquat canapé and not include Sabrina Ghayour!    I still have 22 recipes to make from Persiana but Sirocco is wending it’s way to me as we speak!  I know I said I wasn’t going to buy it until I was totally done with the Persiana Project but I read on Twitter that if you ordered it pre-release on Amazon UK, you could  get it for a ridiculously low price.  And I’m all about the savings! 

I promise I won’t read it, will not even open the package until the Persiana Project is done! 

Well, I might open the package just to make sure they have sent me the right book and it is not damaged.  But then I will pack it back up again and put it out of sight until the end of the Persiana Project. 

However, if during that purely quality control inspection it happens to fall open at a page….or ten….and my eyes just happen to fleetingly glance over them….then that is just what I like to call serendipity and no, it’s totally not cheating!  Let’s quickly move on to the objêt itself.

Kumquat SabrinaThe Sabrina Canapé takes us to the delicious flavours of the Middle East – hummus, dukkah, coriander and of course our little golden friend subbing in for what would traditionally be a preserved lemon.

Why the Sabrina Works

Is is a little bite of the Middle East.  The creamy earthiness of the hummus is complemented by the zing of the kumquat, the dukkah adds crunch and more spice and the coriander some greeny freshness.  And for them that care about such things the Sabrina is also vegan.  

The final kumquat canape was the hardest to name.  It had some Mexican overtones, avocado, tequila, chilli but I was damned if I was going to name it after the writer of Cantina after the terrible problems I had with that book.  So, who else would I  count as a food hero who would suitably represent my canapé?  Jamie Oliver? Margaret Fulton? Charmaine Solomon?  No, no and no came the answers.  And then, taking inspiration from the tequila – which is possibly not always a good rule to live by I hit upon the name for my fourth and final kumquat canapé.

Barrio Cellar, Sydney

A photo posted by Taryn Fryer (@tarynnicole198) on

Kumquat Canapé 4 – The Floyd

So obvious!  I’m not sure if Keith Floyd ever made it to Mexico but I’m sure he would have, at the very least liked the idea of my tequila soaked avocados.  A bon vivant, raconteur and also a bit of a boozer, Floyd was one of the first celebrity chefs. Many of his shows are on you Tube and I can thoroughly recommend them  for the sheer force of his personality if not always for the recipes made.  Zebu Penis and Marijuana Stew anyone?

Kumquat Avocado CanapeThankfully, The Floyd contains none of the above but consists of avocado marinated in tequila and  sprinkled with salt with a side of radish, topped with a strip of pickled chilli and a slice of kumquat and garnished with a mint leaf. And again, it’s vegan!

Why The Floyd Works

It’s a bit like a deconstructed guacamole, all the flavours are their with the kumquat subbing in for the lemon or lime and the radish adding some crunch!

These were each delicious and I’m glad I expanded my thinking beyond the original!

Kumquat Canapes

Coming up we are celebrating the blogiversary and not only are we having a party with the letter D but it’s also themed!  I can hardly wait!

Kumquat Canapes
Serves 2
Some cute and quirky canapes using cute and quirky kumquats
Write a review
Print
Ingredients
  1. 16 small cracker biscuits
  2. 6-8 kumquats, cut into thin slices (I found you could only get 2-3 slices from each kumquat
For the Gretta Anna
  1. 2 slices of rare roast beef, either home made or from your local deli,cut into two pieces
  2. 4 rocket leaves
  3. 4 little dobs of horseradish (optional)
For The Nigella
  1. 2 slices chilli salami, cut into 2 pieces
  2. 4 basil leaves
  3. For the Sabrina
  4. 4 tsp hummus
  5. 2 tsp dukkah
  6. 4 coriander leaves
For The Floyd
  1. 4 chunks of avocado
  2. 1 tbsp tequila
  3. sea salt
  4. 4 strips of pickled chilli
  5. 4 mint leaves
For the Floyd
  1. Sprinkle the avocado chunks with the tequila and allow to sit for a couple of hours.
  2. Just before serving remove from the tequila and sprinkle with the salt.
For All
  1. Arrange the ingredients on the crackers in a manner that looks appetising.
  2. Top with the kumquat slices.
  3. Enjoy!
Adapted from Gretta Anna Teplitzsky - The Party Cookbook
Adapted from Gretta Anna Teplitzsky - The Party Cookbook
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Coming up we are celebrating the blogiversary and not only are we having a party with the letter D but it’s also themed!  I can hardly wait!

Meantime, if you were to make a canape for one of your food heroes, who and what would it be?

Have a great week!

Signature 1 Vintage Valentine Quick as Wink2;

 

Safavid Style Beef Pastries

Hey, lovely people of retro food world.  I feel like I have been totally neglecting you recently but believe me, you are not alone.  Top o’ the list of neglect as been myself.  There was a night last week when my dinner consisted of 1 cronut and  2…ok…3 glasses of red wine.  Oh and tears. Which I figure counts for grains, fruit and salt.  That’s three of the food groups isn’t it?  

I have been working all the hours and even though it has been crazy busy, I have also been loving it. 

The tears were because that night I realised I had not only missed a book club meeting but I had missed the emails advising of the book club meeting so I was basically a no show which I hate.  Because that’s just rude. 

Safavid Style Beef Pastries

So, there has not been much cooking done at all.  One of the few things I have made was the Safavid Style Beef Pastries from Persiana.  My plan was to get home by 7, maybe 7:30 and then  make a yoghurt sauce and some salad and the pastries – I had already made the beef mixture –  and we would eat, drink and be merry and marvel over the elaborate pastry swirls and curlicues I had formed.  Except I didn’t get home til closer to 8:30 and those pastries were thrown together with the love and attention that you would normally give a a not very interesting advertisement for something you have no intention of buying.  There was no yoghurt sauce.  There was no salad.  There were some badly formed pastries on a plate with a blob of ketchup mixed with tabasco sauce (me) and HP sauce (him).

BTW, these should have looked like this:

Safavid Style Beef Pastries3

I felt I had done really badly on this meal. So when I asked a very tentative “So what do you think?” I was pretty much bracing myself for critique that contained all the things I was berating myself for, being all the missing parts of the meal I had planned in my head.  And that the pastries looked like they had been made with someone with no opposable thumbs.

“These are great.  I really like them”

“What?”

“Are there more?  Can I have some more?”

Sabrina Ghayour, this is why I love you. 

Speakin’ of which

The Persiana Project

Last time we spoke I had 32 recipes left to cook from Persiana.  Somehow, and I don’t even know how I managed to do this, we are now down to 26. 

I made the Safavid Beef Pastries, the Cod with Relish, the marinated feta, the feta cigars from the marinated feta and….two other things  that I have no recollection of making.  Such is the fugue state of my brain. On the other hand, this challenge is going really well.  And OMG…the marinated feta and the feta cigars?  Delightful, delicious, delovely! 

 

Persiana Marinated Feta

Turkish Feta Pastry CigarsNext on the list to cook is the Chicken and Artichoke salad which I am planning to make tomorrow night.  Then again, I was also planning to make it tonight and ended up having a jaffle made with some leftover curry instead.  This is actually one of the very best ways to eat leftover curry – and a special little trick – instead of just plain butter on the bread, make a little garlic butter.  Leftover heaven!

Curry JaffleInbox Zero

Because I have been so busy my personal inbox is out of control. At last count I had about 2700 unread emails.  My challenge for April is to get this under control i.e. no more than one page of unread.  I have found in the past, the best way to do this is to pick the latest email, search for all from that sender and work through them in a batch.  This is particularly good for anyone who is selling anything as you can do a mass delete and voila that’s 30 emails gone in 10 seconds.  But if anyone has any tips on how to control a crazy inbox, please let me know!

 Watching

I reinstated our Netflix subscription over Easter so I am finally watching Making A Murderer.

I am also binge watching The Librarians…this is almost like someone make a show EXACTLY for me.  It’s set in a library and its about really smart people solving supernatural stuff. Who even knew I had that many buttons that could be hit? 

Reading

The Midnight Watch

Loved it, loved it, loved it.  Best book I have read thus far this year.  And I feel like I have read a lot of good stuff already. Stay tuned.  There will be more. Soon.

The Method

I loved this too.  How is this for a premise?

“Imagine a helpless, pregnant 16-year-old who’s just been yanked from the serenity of her home and shoved into a dirty van. Kidnapped . . . Alone . . . Terrified.

Now forget her . . .

Picture instead a pregnant, 16-year-old, manipulative prodigy. She is shoved into a dirty van and, from the first moment of her kidnapping, feels a calm desire for two things: to save her unborn son and to exact merciless revenge.

She is methodical – calculating – scientific in her plotting. Leaving nothing to chance, she waits . . . for the perfect moment to strike. The Method is what happens when the victim is just as cold as the captors.”

This week I am hoping for a bit more time away from work to get my life back under control.  I am planning to cook the salad from Persiana as mentioned but also Anthony Bourdain’s Onion Soup Les Halles, and a mixed mushroom strudel. 

Your turn now.  What are you cooking, reading, watching doing this week?  I love to hear from you so let me know.  Also., please send clearing email tips.

Oh and if anyone out there is a jam maker?  I have an A-Z of Cooking Project just for you – get your  1970’s jam on!  Just let me know.

Have a super week!

Signature 1 Vintage Valentine Quick as Wink2;
 

Old Bay Oyster Sliders

Maybe it’s because it’s Halloween week but here I am with another thing, actually two things that scare me.  Batter and deep-frying.  Because I made Sliders. And not just any sliders, Oyster Sliders.  And not just any Oyster Sliders but Old Bay Oyster Sliders!

Old Bay Oyster Sliders1Ooooooohhhhhyeeeeeaaaahhhh!!!

Can I just say that these were as good as they look?  

Start off with some mini brioche…..hmmm..now where would you find some of them? And toast them up.

Toasted BriocheWhip up some aioli ( I had this saffron and roasted garlic aioli from something else I had made), but any aioli or even mayo would be fine.  But the saffron makes it look so pretty!

Saffron AioliChoose your vegetables.  I used lettuce, carrot, red cabbage and red onion. 

Slider fillingsDon’t forget the pickle!  I used a pickled jalapeno but a dill pickle would also be fine.

Next up a tempura style batter loaded with Old Bay!  Heat some oil, drench your oysters in the batter and drop into the hot oil.  These only need a minute or so to cook.  Drain on crumpled paper:

Old Bay Oysters

Old Bay Oysters2And assemble. 

Now, you have to promise not to laugh or judge me too harshly…(oh wow does that make a third thing that frightens me, in this post alone?) but I made my first ever gif.  

Ok, deep breath, here ’tis…

SliderEeek….if anyone’s left after that, here’s the recipe!

Old Bay Oyster Sliders2

Old Bay Oyster Sliders

Old Bay Oyster Sliders

Ingredients

    For the Sliders
  • 6 mini brioche
  • 12 oysters, shucked
  • Vegetable oil for frying
  • Lettuce leaves
  • Thinly sliced red cabbage, red onion, carrot
  • Slices of pickle, pickled jalopeno rings
  • For the Tempura Style Batter
  • 100g cornflour
  • 50g rice flour
  • 1 free-range egg, beaten
  • Juice 1 lemon
  • 100ml ice cold sparkling water
  • 2 tsp Old Bay Seasoning
  • For the Saffon Aioli
  • 1 1/2 tablespoons hand hot water
  • A good pinch of saffron threads
  • 1 garlic clove, roasted (for instructions see [here | http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341}
  • 1/2 cup good quality mayonnaise
  • 1 teaspoon fresh lemon juice

Instructions

    For the Aioli
  • Soak the saffron threads in the hot water for 10 minutes.
  • Add the mayonnaise and lemon juice into a bowl.
  • Squeeze in a clove of roasted garlic
  • Mix through the saffron and water until all ingredients are combined.
  • Set aside.
  • Split your brioche and toast until golden.
  • For the Batter
  • Heat the oil until hot
  • Mix together the flours and Old Bay
  • Add mix the water, lemon and beaten egg.
  • Add the wet mixture to the egg mixture
  • Mix until mixture is smooth.
  • Dip the oysters into the batter and gently drop into the hot oil.
  • Cook for about a minute.
  • Remove and place on crumpled paper to drain.
  • To Assemble
  • Place a lettuce leaf on the bottom half of your brioche.
  • Top with your carrots, onion and red cabbage
  • Add 1-2 oysters
  • Add a dollop of saffron aioli
  • And your pickle
  • Top with the top half of your brioche.
  • Eat immediately.
  • And Enjoy!
http://www.retrofoodformoderntimes.com/2015/10/30/old-bay-oyster-sliders/

Have a wonderful weekend everyone!

 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: