Retro Food For Modern Times - Yesterdays Recipes, Cooked Today

29
Nov
2016

REPOST – Potato Almond Balls

categories: 1970's food, 1970's recipes, A-Zof Cooking, Potato, Recipe Fail, Starters

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.

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!

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!

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02
Nov
2016

Turning Japanese – 1989 Japanese Snack Plate

categories: Chicken & Poultry, Japan, Prawns, Radish, Snacks

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.

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!

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!

Stuffed 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!

This 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.

To 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 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.

Here’s the recipe!

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Japanese Fried Chicken

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A delicious Japanese take on fried chicken

Author: Taryn Fryer

Ingredients

Scale

500g chicken breast meat, skin on
3 tsp freshly grated ginger
1 clove garlic, chopped finely
1 spring onion chopped finely
2 tsp sesame oil
2 tsp Japanese soy sauce
1 tbsp mirin
1 tsp wasabi paste
1 small dried chilli, chopped
pinch of black pepper
1 egg white, lightly beaten
2/3 cup cornflour
vegetable oil for deep frying
Mayonnaise, wasabi to serve

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Instructions

Cut the chicken into bite sized pieces.
Make a marinade of the ginger, garlic, spring onion, sesame oil, soy sauce, mirin, pepper and chilli.
Marinate the chicken for at least 1 1/2 hours.
Mix eggwhite and cornflour well.
Add the chicken and marinate.
Heat the oil.
Deep-fry spoonfuls of the chicken mixture until golden brown.
Drain onto crushed kitchen paper and keep hot whilst the rest of the mixture is cooked.
To serve, spread on platter with dobs of mayo and wasabi

That’s it from me, have a great week!

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30
Oct
2016

The Dishiest Halloween Dish – Black and Blue Salsa

categories: Books, Podcasts, Side Dishes, Tasty Reads, TV

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!

You 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!

I like this with some coriander added. The original recipe does not have it.

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Black and Blue Salsa

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A delicious and healthy salsa, perfect with chicken, fish or any grilled meat

Author: Taryn Fryer

Ingredients

Scale

For The Salsa
400g can of black beans, rinsed and drained
200g blueberries
1 small red onion, chopped
2 medium hot red chillies, deseeded and finely chopped
Handful of coriander leaves, chopped

For The Dressing

1 garlic clove, smashed
juice of 1 lime
1 tsp sweet smoked paprika
1 tsp sugar
2 tsp cider vinegar
1 tbsp extra virgin olive oil
Salt and Pepper

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Instructions

For The Dressing

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

Combine the blackbeans, blue berries, onion an chilli in a bowl
Strain the dressing to remove the garlic and pour over.
Mix well.
If possible, let stand for half an hour before serving.
Just before serving sprinkle the chopped coriander over the top.
Enoy!

Notes

You can also add diced avocado into this. I left it out this time because I already had avocado on my plate.

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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04
Oct
2016

Tanis Inspired Cocktails #4 – Sex on The Breach

categories: Chambord, Cocktail, Midori, Podcasts, Tanis

With my love of puns, there was no way I could resist this. The Sex on the Breach is my Tanis inspired version of a variation of the classic Sex on The Beach.

And now for the PSA. If you are in the PNW and you are contemplating having sex in the breach?

Don’t.

Cease.

Desist.

Stop. It. Now.

At best The Breach contains mutant cuttlefish, psycho squirrels, TARDIS like cabins, strange creatures lurking in the shadows, Eld Fen, and has sent more than person totally loopy….Lord only knows what kind of hellish offspring would result from any sort of hanky panky within those grey pancake walls.

sex-on-the-breach2

I found this version of a Sex on the Beach on Drinks Mixer and was really interested to see how the mix of Chambord, Midori and Pineapple juice would turn out. In my head I wanted it to have a more murky tinge. In reality, the lovely deep red was a lot more pleasant to the eye than the colour I had in mind! Also, the original called for Cranberry juice. I had Pomegranate juice in the house so I made it with that. Feel free to sub in cranberry juice in your version if that’s how you roll. It is totally delicious too!

Here’s the recipe:

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Sex on The Breach

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Celebrate the Season Finale of Tanis with this super tasty cocktail!

Author: Taryn Fryer

Ingredients

Scale

1 part vodka
1/2 part Midori® melon liqueur
1/2 part Chambord® raspberry liqueur
2 parts pineapple juice
4 parts pomegranate juice

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Instructions

Combine all ingredients with ice.
Stir gently, strain and serve.

Notes

You can substitute cranberry juice for the pomegranate juice

With the Season 2 Finale of Tanis imminent (this week?), why not make one of these to sip on as you listen. Unless, of course you listen in your car. In which case, read my PSA above.

There are so many questions that the finale may answer.

Will Nic find Tanis?
And if he does….then what?
~~Who the fuck is Mike?~~ Solved. See below.
Will Nic find Sam Reynolds and Morgan Miller?
Can Nic trust CameronEllis? Will anyone ever be able to separate CameronEllis’ first and second names?
Should Nic trust Nathaniel Carter and Veronica Pillman?
Will they ever stop calling Karla or is it Patrcia Corrie, Marcus Corrie’s widow? The dude is still alive. Batshit crazy but alive and incarcerated at Tesla Nova.
Did Nic and MK do it in S2E10? (Yes, they totally did).

And the most burning question of all.

@TanisPodcast WHAT THE HELL HAVE YOU DONE TO MY IMAGINARY INTERNET BOYFRIEND GEOFF VAN SANT?

He better be boozing in a bar somewhere and not have been lured into the breach by someone/ something only to end up eating his own arm or gouging out his eyes with a spooky Tanis rock like….Oh! That’s who Mike is.

OMG, I can’t wait for the S2 finale….so excited! And whilst it is sometimes incredibly frustrating to have to wait for the next instalment, I actually kind of love that in a world where everything is on-demand this is something you have to wait for!

I have had a fabulous time doing this series on Tanis and I hope that you have also enjoyed both it and the cocktails!

I don’t think I have said this before but to the makers,writers, actors of Tanis, THANK YOU for making one of the best podcasts, actually the two best most original, creative, well produced podcasts around. I could not love your work more and I hope you view this tribute as my way of saying thank you for the amazing work you do! And thanks for the retweets!

Hmmmm…what next I wonder? Maybe a Black Tapes series? Who knows?

Stay tuned.

And keep looking.

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25
Sep
2016

Repost – Blessed Are The Cheesemakers

categories: Cheese

Hey People of the Internet,

I’ve been making cheese. Actually I made cheese a long time ago and then totally forgot to post it. But, I am thinking of stepping once more into the breach and it inspired me to hunt this down and get it out.

To get me started, I bought a Mad Millie Italian Cheese Making Kit which came with all the bits and bobs, you need, the cheese cloth, the thermometer, a ricotta mould, citric acid, rennet, steriliser, etc as well as recipes for mozzarella, ricotta, salted ricotta, burrata and mascarpone. You can of course do it without the kit and there are some recipes below but I found the kit was very useful in pulling together all the items listed above.

All I needed to buy was the milk. They recommend you buy unhomogenised milk – i.e milk where the milk and cream are still separate. I thought this might be difficult to find but my local supermarket stocked it.

Now make way for a super thrilling picture of milk heating. Here it is, if you can stand the heat, milk in a saucepan. Oh, the cream blobs I’ve circled? Are actually blobs of cream. That’s about as exciting as the first part of cheesemaking gets!

Once your milk gets up to temperature, pop in your rennet and citric acid. And wait a bit. Your milk mix will thicken into gel like consistency.

Now get your knife and slash away. If you want to make that noise from Psycho, go right ahead. After all, you’ve just spent twenty minutes watching milk heat. You deserve it.

And now you have…no, not a dead girl in the bathtub but some slashed up curds and whey.

You then stir some more, heat them some more until they start to look kind of like melted cheese:

Next up, pour the entire mix into a colander lined with cheesecloth. The whey will run off and the curds will remain in the cloth. I deft you not to think of Little Miss Muffet when you are separating curds and whey.

Tuffet optional.

Now take a handful of curds. Drop them in hot water to let them melt a bit.

Now stretch.

Not like this:

Like this:

And when you’re done stretching, form a ball.

Then drop your balls in ice-cold water….

And you’re done! Fresh delicious mozzarella. Perfect for your next pizza or why not try my cheesy eggplant and salami sandwiches?

I also made some ricotta:

Until I made it, I never realised how much milk you need to make cheese. I think I used two litres of milk for the mozzarella and I got five fairly small balls (bigger than a golf ball, smaller than a tennis ball) of mozzarella. With the ricotta, I used a litre of milk and got the cheese shown above which even taking my huge man-sized hands into account, is not all that much! Still, it is a great experience and not at all hard to do – the ricotta was even easier to make than the mozzarella.

In a few weeks, I will be trying my hand at goat’s curd but shh don’t tell my book club, it’s a surprise!

Have a wonderful week!

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