Herbs & Spices - Retro Food For Modern Times

14
Jan
2015

The Ice Iced Vovo with Ancho Sorbet

categories: Ancho, Desserts, Icecream, Raspberry, Spice Peddler

All right, Stop. Collaborate and listen, I am back with a brand new invention….

Thanks to my lovely friends at the Spice Peddlers we are mixing up the flavours of Mexico with an Australian icon to create a dessert that has more contradictions than a Katy Perry song.

This baby is hot and it’s cold, it’s sweet and it’s sour,it’s crunchy and gooey, it’s pretty in pink but it packs a wicked punch and it’s fruity and boozy…ok, technically, those two aren’t opposites but this is awesome and fucks with your head in the best possible way. Et voila, the Ice Iced Vovo.

But first, for those of you not familiar with the Iced Vovo, it is probably the most legendary biscuit in Australia.

Well….right behind the Tim Tam. And the Anzac.

We are a nation of biscuit lovers.

Anyhoo..it’s right up there.

According to the Arnott’s Biscuits website:

An Iced VoVo is a lovely biscuit topped with two strips of pink fondant and a strip of strawberry jam, all sprinkled with coconut – a symphony in pink!

A much smaller symphony in pink than what I remembered from my childhood but a symphony in pink nonetheless. Anyway, forget about them for a while. Think of this as a play. Australia has exited stage left.

Because we need to talk about sorbet. More specifically this sorbet which I made from some ancho chillies (sent to me by my friends at the Spice Peddlers), some raspberries, tequila and lime. Enter Mexico stage right….

So I whipped up the sorbet. And it was delicious Mind you, with those ingredients how could it not be?

It is really good just on it’s own.

But anyone can have ice cream in a cone. It tasted great, but I was feeling a bit blah about the presentation. I actually made this ages ago but because I didn’t love it, I found it really hard to write about. When I feel that way about most things, I just don’t write about them. But this one haunted me, I had to write about it but the cone just seemed so boring.

So, after pondering about it for a few weeks, I thought maybe an ice cream sandwich would be a bit more interesting. So I hightailed it down to the supermarket to buy some biscuits. I had in my head something like a shortbread or those cats tongues? And then I saw the Iced Vovo’s.

So I had my components. My first idea was a very simple ice cream sandwich:

This looked great and was pretty much what I wanted. However, the main problem with it was that when you bit into it all the sorbet oozed out over your hands.

But it was good, it had the flavours and a normal person would have probably left it there. Luckily for you, I ‘m not normal. I liked the sandwich better but was still not absolutely inspired. Then, this morning I was writing my journal and it came to me….

The strip of jam down the middle of the vovo was the same colour as the sorbet….so what if…..you took a biscuit, any biscuit and you put a little line of sorbet down the middle? Then instead of fondant what if you took some of those little baking marshmallows….hmm…how would you stop them rolling off? What if you toasted them?

If there was a problem, yo, I’ll solve it. Check out the hook while my djay revolves it.

Ice, Iced Vovo

These are best eaten straight away, when the marshmallow is still gooey and before the sorbet melts…so good…and once you’ve made the sorbet it takes about 3 minutes to make. Super easy, super good. Seriously the hardest part is making sure the marshmallows don’t fall off the biscuits as you put the tray in the oven!

I ‘m going to be thinking up some more kooky recipes for the rest of the month of crazy. Have a great one whatever you do. Meanwhile, enjoy the duclet tones of Mr Robert Van Winkle AKA Vanilla Ice.

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17
Nov
2014

Century Scallop Ceviche with Ancho Chillies (Spice Peddler)

categories: Ancho, Mexico, Scallops, Spice Peddler, Starters

About a billion years ago, the wonderful team at the Spice Peddlers sent me some fabulous Ancho Chillies to have my evil way with. I had never cooked with Ancho chillies before so this was a totally new and delicious experience for me.

I also have a new manifesto for my Spice Peddler treats – I’m going to try to cook one thing in the spirit of which it was intended and then I’m going to go kind of out there with the next one. So, to familiarise myself with the anchos and also to push my own boundaries I decided to make a ceviche. I have always been terrified to make sashimi or any “raw” fish at home in case it killed me. And before you start shouting, I am aware that ceviche is technically cooked but it’s not like it’s been crumbed, fried and coated with cheese is it?

Ancho Scallop Ceviche3 — Ancho Scallop Ceviche

But I did it and hey, still alive!!!

And it was super delish!!!!

So why the century ceviche I hear you ask? First I am fond of alliteration but second…the last post I wrote was the hundredth for this blog!!!

So let’s all raise a glass of something (Jenny, I hope it’s another of those Joan Crawford Cocktails) and join in as I do a little celebratory dance….

It seems fitting to celebrate this milestone by showing off some of the ingredients from the amazing team at the Spice Peddlers. They have been such big supporters of this blog and I, in turn adore them and their products!!! The ancho chilles were a very dark blackish red colour, and quite fleshy. They were not not very hot at all but were quite fruity and had a touch of sweetness ( this actually went really well with the scallops which are also slightly sweet.

The perceptive of you may have noticed from the photos that my ceviche is loaded onto a very un-Mexican pappadam. I guess traditionally this should be a tortilla chip. However, we had gobbled all of them with Joan Crawford Danti-Chips and I couldn’t be bothered going back to the shops so pappadams it was. And in some weird Indo-Mexican affinity they actually worked quite well with the ceviche.

The last 100 posts have been super fun to do and I am really looking forward to the next 100. In fact, I have so many ideas for posts at the moment, I feel like I have the next 100 already planned.

I was going to end this with one of my favourite ever Blur songs “End of A Century” then I realised the key lyric is “End of a century, it’s nothing special” which is completely wrong because whilst I love doing this you guys are what makes it special. Thanks to you all for reading and your comments, it is always lovely to hear from you.

You’re the best.

Around.

So, as you wax on, wax off this week, make it fabulous!

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27
Oct
2014

Cha Ca La Vong

categories: Chilli, Dill, Fish, Pickles, Tomatoes, Tumeric, Vietnam

Let’s step back in time to a few years ago and a completely imaginary pub quiz. Let’s suppose I am poised on the brink of winning the meat tray. Believe it or not, a meat tray is a valid prize in Australian pubs. I won one once. It was awesome.

it was a whole tray of steaks and chops and sausages and, if I recall correctly, some very nice bacon. You may scoff, but it’s actually a pretty good prize. As long as you’re not a vegetarian.

And here comes the question.

And for the tray of meat “What is a Cha Ca La Vong?”

“Oh……:A Latin American Dance?”

“No, wait a moment…isn’t it the name of the slutty girl from Grease? The one stole the dance competition from Sandy?”

Ba-Bow.

No, Cha Ca La Vong is not the name of the best dancer from St Bernadette’s (with the worst reputation) or the type of dancing she may engage in.

It is a super delicious Vietnamese dish of fried fish with turmeric, dill and tomatoes.

I first came across this dish last year when I did the awesome Hanoi Street Food Tour with Mark Lowerson from Stickyrice. You can read about that here.

When I had Cha Ca with Mark it was a soupy style. And it was super, very fragrant and possibly my favourite dish (apart from the a-may-zing coffee with yogurt) of the whole tour.

This year however, I discovered a new way to have Cha Ca. We read about a restaurant called The Gourmet Corner. And being cautious, we dropped in one afternoon for a cocktail. I like to call it scoping out a restaurant before commiting myself. You can call it afternoon boozing if you wish.

Well, one meal later this became our favourite place to eat in Hanoi. I think we pretty much ate there every night after that. Fabulous food, great cocktails, and 360 degree views of the city. And all as cheap as chips!!!!

Cha Ca La Vong - Gourmet Corner Hanoi — Cha Ca La Vong – Gourmet Corner Hanoi

Their Cha Ca? O. M. G. One of the best things I have ever eaten. In. My Life.

First up, the combination of fish and dill and onion took me right back to my first ever time in Hanoi, my first ever full day in Hanoi and the tour with Mark. Kind of like Proust’s madeleines. But fishy. And second -So, so tasty. Perfectly cooked fish, perfectly spiced, the most amazing flavour of the dill and the tomato and the turmeric….I ate this EVERY night for pretty much a week. And I had such a craving for it the other night, I decided to make my own!

Two disclaimers. One. My version, whilst being pretty damn good, is not a patch on either version I had in Hanoi. There really is something about eating in situ that can make any meal super special. But, that being said…it doesn’t totally suck either. It’s actually pretty tasty. And so fun to eat! Particularly if you have a group of people. Set it all out and people can wrap and roll what they want. It would be best served outside on a tiny chair and table as at a Bia Hoi Bar and washed down with some icy cold beer but failing that, your own home or garden would also be fine. But do have that ice cold beer!

Which leads me to my second disclaimer. It’s an absolute bastard to cook. Not difficult but there are a lot of moving parts. Don’t even try to do what I did and make it all in the same day. Do the pickles at least one day ahead. I would also try to do the tomato and dill mixture the day before too and just heat it up when you need it.

I couldn’t find the right sort of rice paper rolls and the ones I had turned into a hot mess so I I wrapped my Cha Ca in lettuce leaves. They added a nice crunch. You could also use tortillas to make it into a kind of Vietnamese Fish Taco.

Alternatively, ditch these all together and make a noodle bowl – I had one of these with the leftovers the following day and it was super.

I’ve added a few photo’s from Hanoi. I’m really starting to love that city! And I think even possibly more that Saigon is a great food city. Food is everywhere and in such fresh abundance. I hope you get a feel of the city from these…looking at them and eating the Cha Ca really took me back to our holiday. And got me thinking about the next….

Hanoi Street Food – Suckling Pig and Duck

Hanoi - Freshly Made Tofu — Hanoi – Freshly Made Tofu

Hanoi - Street Market — Hanoi – Street Market…and a fabulous rose dress

Hanoi - Banana Shop — Hanoi – Banana Shop

Hanoi Chickens dressed with roses for a festival day

Hanoi - Street Scene — Hanoi – Street Scene from a Bia Hoi bar.

To make your week fabulous why not cook something from a place you love? And don’t forget to tell me all about it!

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13
Jun
2014

B is for Baby Bundt, Bacon & Bay and Blonde Bombshells

categories: Bacon, Cake, Canapes, Chocolate, Cocktail, Habanero, Hors D'oeuvres, Parfait Amour, Prunes, Sparkling, Spice Peddler, St Germain, Strawberries

B is also for Bozo, Blog and Birthday.

As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?

So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet. See what I did? Second year, second letter?

You’d think I planned it.

Maybe you should keep thinking that….I”m all for anything that makes me look better!!!

So anyway, it’s my birthday so let’s get this party started. And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!

Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple.

First Course – The Birthday Blonde Bombshell

It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether. We would move from cocktails to fingerfood to dessert.

Wow!!! I think I may have found my Parfait Amour drink of choice. This was lovely!!! Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought!

Second Course – Bay Wrapped Bacon and Prunes

This is basically a take on a Devils on Horseback. But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.

Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana. For about a week. Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.

I barely even know what that means.

Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.

I served it them with some more of the strawberry habenero sauce. And the saltiness was a great foil to the sweetness of the Blonde Bombshell.

Delicious!

But now to the piece de resistance. The dessert.

So….what’s better than a triple chocolate baby bundt?

A QUADRUPLE chocolate baby bundt.

And what’s better than a quadruple chocolate Baby Bundt?

A Quadruple Chocolate Chilli Baby Bundt!

Third Course – Quadruple Chocolate Chilli Baby Bundt

So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix. That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce. OMG, I thought this was the best thing ever…so, so good. The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch. Basically, this was me on a plate!!!!

Chocolate Chilli Cupcake with A Chilli Toffee Shard

Gahhh….so how do you top that?

Well, I found a recipe for a cake called a Tyroler in a Delicious Magazine and I had a little play with it. And came up with the Quadruple Chocolate Chilli Baby Bundt. I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!

This was really good. Then again, how could it not be?

It had quadruple chocolate.

And a touch of chilli.

And walnuts.

And rum soaked sultanas.

And did I mention quadruple chocolate?

So, it may have been belated but worth the wait because these were all awesome!!!!

I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.

Hope you all have a fabulous week!!!!

(Recipes below)

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Blonde Bombshell

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A delicious cocktail, perfect for a celebration.

Author: Taryn Nicole Fryer
Prep Time: 10
Cook Time: 5
Total Time: 15 minutes

Ingredients

Scale

1/2 ounce Parfait Amour
1/2 ounce St Germain Elderflower Liqueur
Sparkling Wine, preferably pink, definitely chilled

Cook Mode Prevent your screen from going dark

Instructions

Pour the Parfait Amour into a chilled champagne flute.
Add the Elderflower Liqueur.
Top with the sparkling wine.

Nutrition

Serving Size: 1

27
May
2014

Lets Get Chatty…Chatti Pathiri that is (Daring Kitchen)

categories: Chicken & Poultry, Chickpeas, Coriander, Curry, Daring Kitchen, India, Sambol

Here is something you don’t know about me.

You know how some people step up and excel under pressure? I’m not one of them. I warp. I buckle. I crumple and fold. When the going gets tough you can usually find me sobbing in a corner. And one of the things that really fazes me is cooking for other people – not so much for dinners but a bake sale? Guaranteed disaster. Last time? Yes, that was me running into the 7-11 well after midnight, (after the first four attempts at cupcakes had failed) wild eyed, smeared with flour and frosting and slightly twitchy. “Where’s your cake mix? I need a box of cake mix. And I need it now!!!!” I was like a demented Betty Crocker junkie desperate for my fix…..

Chatting Pathiri

Sigh.

The April Daring Cooks Challenge was brought to us by Joanne from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!

Challenge was right, I felt the first stirrings of panic rising even as I read the recipe….

So, let’s take a step back before I start hyperventilating (again) and look at this dish called Chatti Pathiri. For those of you, who, like me had never heard of Chatti Pathiri, the best way to explain is that it’s kinda, sorta like an Indian Lasagne where crepes step in for the pasta sheet and, in my case a spicy chicken and chickpea curry acts as the filling.

Yeah, you heard it….yummy, yummy crepes and delicious chicken and chickpea curry. And after you layer these two bits of deliciosuness, you slather them in coconut milk and bake it all together. And mark my words….It’s all good.

So why the fear? Why the cold hand of dread on my spine I hear you ask? Not because of the recipe, that was awesome!!! But because I kind of know Joanne. She reads this. She comments. She’s a lovely, friendly delightful person. And she has entrusted me (and yes, ok thousands of other people on the Daring Kitchen) with a recipe that is obviously very special to her.

And what if I took her delicious recipe and totally screwed it up?

Arrrgggghhhhhh!!!

The pressure….

(I know. Such a Drama Queen. Feel free to roll your eyes. I would be.)

Luckily for me, Joanne’s recipe proved to be idiot proof!!! And super delicious!!!! You can find it here.

I added a little bit more chilli and a can of chickpeas into the chicken mix but apart from that I used Joanne’s recipe as is.

I served my version of Chatti Pathiri with a coconut and coriander sambol and some cherry tomatoes drizzled with a little bit of pomegranate molasses.

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