Bold: Nisha Katona

Hello friends and cookbook lovers! I’ve been exploring Nisha Katona’s latest work, Bold. As the visionary behind the Mowlgi chain of restaurants and the Mowgli Charity, Katona truly embodies the spirit of courage and innovation. The book begins with a poignant Shakespearean quote:

There is a tide in the affairs of men

Which, taken at the flood, leads on to fortune;

Omitted, all the voyage of their life

Is bound in shallows and in miseries.

On such a full sea are we now afloat;

And we must take the current when it serves,

Or lose our ventures

The quote simply means that that fortune favours the brave, the bold and those wise enough to seize life’s opportunities as they occur.  Now, I was interested in this quote because part of it forms the title for Agatha Christie’s Taken At The Flood.  which, coincidentally, I was reading around the same time as I picked up Bold.  I love that Katona has used it as a metaphor for her work and for this book!  

Bold

Bold – The Look

Bold is a beautifully styled book.  The cover is bright red with gold lettering and a pink plate.  It is both gorgeous and bold!  Certainly eye-catching!  The cover is also slightly padded which gives it a luxuriant feel when you hold it.  It’s so inviting, you can’t help wanting to open it and flick through the pages.  

And that flick will not disappoint, either.  The photography is beautiful!  Just look at these and tell me you don’t want to start cooking now!

Bold FLavours1
From Top Left: Crunchy Nut Chicken Burger, Liquorice and Almond Chicken Satay, Speckled Spiced Scotch Eggs, Beetroot Pannacotta

Bold – The Book

You will notice that some of the combinations within the book are, well…bold!  This is not a book for the unadventurous cook, and for that, I am grateful!  I feel that recently, there have been a plethora of books where the contents have been pretty much the same-same.  This is so creative, and for that, I 100% applaud Katona! But there is also enough that feels familiar – burgers, fish cakes, pasta, spanakopita, Welsh Rarebit, that it is not so different as to feel alienating.  These are meals for the home cook but have a little twist to keep things interesting. 

Would I have ever thought of a Cod and Popcorn Gratin? No.  Do I want to try it?  Hell yes!  As soon as I get my hands on some venison I will be making her Landed Gentry Potickers.  The recipes in Bold for  Simla Salmon Fishcakes, Cashew and Mushroom Stroganoff and Chilli Crab Mac and Cheese are right in my wheelhouse.  I also really want to try the Roasted Corn and Elderflower Iced Tea!  I have mentioned my dislike for beetroot many times on this blog, but the look of that beetroot panna cotta in the photo above has made me want to give it another try!  And how much fun does that Full English Cassoulet look in the photo below? 

Bold Flavours 2
Pink Peppercorn Pavlova, Cassoulet de Full English, Kashmiri Crusted Cote De Boeuf, Caper Puttanesca

Bold  – The Cook

I’ve made two things from Bold, the first was Thai Tequila Trout

Thai Tequila Trout 1

This was delicious, bright, and zingy with citrus, and some really nice punchy flavours coming through from the herbs!  

The second was the Singapore Sling Pineapple Upside Down Cake.  I adore Pineapple Upside Down Cake, it is probably my favourite tasting cake and it also has a kitschy retro appeal that delights my soul!  This one was exceptional.  So delicious!!!  

Singapore Sling Pineapple Upside Down Cake

To be honest, the recipes I made did not take me too much out of my comfort zone.  However, trying them, seeing and tasting the results has given me the confidence to try some of the more out there recipes – Miso Parmesan Doughnuts and Butterscotch Brussels Sprouts, i’m coming for you!  I think this is a book that will delight anyone who wants to try something a little bit different but does not want to be overwhelmed or daunted by recipes that are too “cheffy” or have a load of ingredients that you have to source from specialty shops!  

You can find more of Nisha’s recipes from Bold here

Have a wonderful week!

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Mrs McGinty’s Dead – Bloodstained Beans

Hello, crime readers and food lovers! Today’s Dining with the Dame sees us partaking of some Blood Stained Beans alongside Hercule Poirot and Ariadne Oliver.  The Poirot / Ariadne Oliver novels are among my favourites.  I adore her grumblings about her Finnish detective, Sven Hjerson and the travails of being a mystery writer!   But also, it was this volume of stories that, back in 2020, gave me the idea to start these posts.  Like so many people I was a little bit bored during covid and decided to read an anthology of Agatha Christie novels I had bought from my local library 6 months previously.  Halfway through Cards In The Table, an idea that I later called Dining with The Dame was born!   The recipe for the Blood Stained Beans is my version of Sabrina Ghayour’s Spiced Green Bean and Tomato Stew which comes from her wonderful book Feasts.  

Blood Stained Beans 1

Mrs McGinty’s Dead – The Plot

James Bentley, a rather odd and unlikeable young man, has been found guilty of the murder of his landlady, Mrs. McGinty. Convicted based on the evidence that he was short of money and knew where Mrs. McGinty hid her meager savings of £30, Bentley’s fate seemed sealed.

However, Sergeant Spence, a detective who played a crucial role in Bentley’s conviction, harbors lingering doubts. Unsure of Bentley’s guilt, Spence turns to the renowned Hercule Poirot, hoping that his keen intellect can shed light on the mysterious case.

Poirot, intrigued by the challenge, travels to the quaint village of Broadhinny. Securing a room at the Summerhayes’ guest house, Poirot finds himself immersed in a world of chaos and inefficiency. Indeed, the comical chaos of the guest house provides one of the many humorous moments in “Mrs. McGinty’s Dead.”

“With great distaste, Hercule Poirot looked around the room in which he stood.  It was a room of gracious proportions but there its attraction ended.  Poirot made an eloquent grimace as he drew a suspicious finger along the top of a book case.  As he had suspected – dust! ….The latch did not hold, and with every gust of wind it burst open and whirling gusts of cold wind eddied round the room. 

“I suffer” said Hercule Poirot to himself in acute self pity.  “Yes, I suffer”.  

Agatha Christie – Mrs McGinty’s Dead

What Happened to Mrs McGinty?

During his investigations Poirot discovers that just before her death, Mrs McGinty had clipped a “where are they now” article from the Sunday paper about a number of females who had been involved in infamous crime cases in the past.  Turns out Mrs McGinty, who also operated as a charwoman for several families in Broadhinny had found a photo that resembled one of these women.  And, with that, her fate was sealed.

Blood Stained Beans 3

We have:

  • Several people who could be any of the women in the article
  • Anonymous letters
  • Another murder
  • Poirot pushed off a train platform
  • A mysterious blonde
  • Lipstick on a teacup and expensive scent in the air
  • A sugar hammer with a mysterious past and some tell tale stains on it
  • Lots of people with secrets they do not want revealed

It’s a good thing we have Poirot on hand to save the innocent and make the guilty pay for their misdeeds.  However, even Poirot is severely tested by the personality of James Bentley.

“There were  moments when Hercule Poirot found the personality of James Bentley so irritating that he heartily wished that he could believe Bentley guilty of Mrs McGinty’s  murder.  Unfortunately, the more Bentley annoyed him, the more he came round to Spence’s way of thinking”.

And, of course, we have Ariadne Oliver being utterly delightful!

“How do I know?” asid Mrs Oliver crossly.  “How do I know why I ever thought of the revolting man?  I must have been mad!  Why a Finn when I know nothing about Finland.  Why a vegetarian.  Why all the idiotic mannerisms he’s got?  These things just happen.  You try something – and people seem to like it – and then you go on – and before you know where you are, you’ve got someone like that maddening Sven Hjerson tied to you for life…fond of him?  If I met that bony gangling vegetable eating Finn in real life, I’d do a better murder than any I’ve ever invented”

Agatha Christie – Mrs McGinty’s Dead

Mrs McGinty’s Dead – The Covers

Mrs McGinty's Dead collage (3)

 

The Recipe: Blood Stained Beans

“Oo,” said Mrs Summerhayes, her attention diverted from Poirot to the basin in her lap.  “I’m bleeding over the beans.  Not too good as we have to have them for lunch.  Still, it won’t matter really because they’ll go into boiling water.  Things are always all right if you boil them, aren’t they?”…

“I think, ” said Hercule Poirot quietly, “that I shall not be in for lunch.”

Agatha Christie – Mrs McGinty’s Dead

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Blood Stained Beans

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A recipe for a delicious side, inspired by both Sabrina Ghaylour’s Spiced Green Bean and Tomato Stew and the Agatha Christie novel, Mrs McGinty’s Dead.  

Ingredients

Scale
  • 1 punnet cherry tomatoes
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • ½ tsp smoked paprika    
  • 2 tablespoons olive oil
  • 400g chopped Italian tomatoes
  • 1 tbsp chipotles in adobo sauce
  • 1 heaped teaspoon caster sugar
  • Salt and Pepper
  • 400 grams green beans, topped and tailed

To Serve:

  • Greek Yoghurt or Labneh
  • 1 tbsp chipotles in adobo
  • Crispy fried shallots for sprinkling

Instructions

Roast the tomatoes:

  • Preheat oven to 400°F (200°C).
  • Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
  • Roast for 20-25 minutes, or until slightly charred and softened.

Make The Sauce:

  • Heat 1 tbsp of olive oil in a pan over a medium heat.
  • Lower the heat and saute the onions until soft (about 10 minutes)
  • Add the garlic and cook for 1 minute. 
  • Add the cumin, coriander, turmeric, smoked paprika and chipotle in adobo and cook for 1-2 minutes until fragrant. 
  • Add the sugar, tinned tomatoes and salt and pepper.  
  • Cook for 20 minutes until thickened. 
  • Taste and add more chipotle, salt or pepper as required.  

The Beans:

  • Steam the beans for 3-4 minutes.  

Serving:

  • Place the beans on a serving platter.  
  • Pour over the spicy sauce and top with the cherry tomatoes.  
  • Add dollops of yoghurt and splatters of chipotle sauce.  
  • Sprinkle with crispy shallots
  • Enjoy!

“He walked slowly up the hill towards Long Meadows.  He hoped devoutly that the contents of the bulged tin and the bloodstained beans had been duly eaten for lunch and not been saved for a supper treat for him”

Agatha Christie – Mrs McGinty’s Dead

Blood Stained Beans 4

Links to the Christieverse

  • In one of her hilarious rants about her novels, Ariadne Oliver talks about using a blowpipe as a plot device in one of her novels.  An African blowpipe was featured in Death in The Clouds.  And of course wecan’t help but draw the parallel between Agatha Christie and her infuriating Belgian and Ariadne Oliver and her “bony gangling vegetable eating Finn”.
  • We last saw Superinendent Spence in Taken at The Flood.
  • Ariadne Oliver speaks of Mr Shaitana, the victim in Cards on The Table.

Other Food & Drinks Mentioned in  Mrs McGinty’s Dead

It’s really interesting to see how much more food is mentioned now that we are well and truly in the post war period!

December’s read will be After The Funeral. 

Have a great week!

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Pineapple Snow Pudding

Hello friends and welcome to our final voyage to the South Sea Islands aboard the SS Good Housekeeping’s World Cookery. Today, we’re crafting a delightful Pineapple Snow Pudding bursting with tropical flavours of pineapple and coconut.  As Good Housekeeping’s World Cookery doesn’t include many visuals, sometimes you need to use your imagination to envision the final product.

And sometimes my imagination runs a bit wild. I pictured the coconut settling at the bottom, so when I inverted it, the Pineapple Snow Pudding would resemble a miniature Mount Fuji. Unfortunately, reality didn’t quite align with my vision.  I’m not even sure why I had a Japanese vision for my South Sea Island dish…maybe it was because the previous recipe from this chapter, Mainland Teriyaki, was Japanese-inspired? 

japan-mt-fuji-and-cherry-blossoms (1) (1)

No surprises but it didn’t look anything like that…

Pineapple Snow Pudding

The Pineapple Snow Pudding may not have looked like how I imagined, but nor did it taste that way.  It is almost impossible to describe how light and airy this is.  It is almost as if you are just getting pure flavour from air!  Absolutely delicious!

I loved the Pineapple Snow Pudding!!!!

  It’s light and airy, fruity and tropical.  Never mind Mount Fuji, this dessert tasted, if not exactly like summer, then more like the promise of summer.  And with the coconut, pineapple and strawberry garnish, it also smelled of summer.  

Pineapple Snow Pudding2

Pineapple Snow Pudding – The Recipe

TAA Pineapple Snow Pudding Recipe

This ends our trip to the South Seas and also technically ends Good Housekeeping’s World Cookery. However, those of you with a wanderlust for World Travel and 1970’s versions of classic dishes needn’t worry. For some reason, lost to time, I started cooking from this book with Swizterland which starts at page 400. So, from next month, we are heading to the start of the book to check out the best of pages 1-399!

Have a great week!

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A Murder is Announced – Delicious Death

Hello, crime readers and food lovers! Today’s Dining with The Dame takes us on a culinary journey from the bustling streets of Iraq to the quaint English country village of Chipping Cleghorn. And, as we all know, the English country village is the natural home of one Miss Jane Marple!  Our delectable companion for today’s reading is Delicious Death – a delightful and delovely chocolate cake that is sure to satisfy both your taste buds and your thirst for a good mystery.  However, it’s important to note that this Delicious Death is not the same one created by Jane Asher in 2010 to celebrate Agatha Christie’s 120th anniversary. I had some difficulty in finding all the necessary ingredients for that particular recipe so as Fleetwood Mac famously suggested, I went my own way on this one!

  Delicious Death

 

A Murder is Announced – The Plot

When the inhabitants of Chipping Cleghorn read the following in the local paper, they mostly think it is a joke.  

A murder is announced and will take place on Friday, October 29th at Little Paddocks at 6:30pm.  Friends please accept this, the only intimation.”

Despite this, most of them turn up to Little Paddocks, the home of Letitia Blacklock and Dora “Bunny” Bunner on the 29th at the designated time to find out what is going on.  

At exactly 6:30, the lights go out.  In the darkness, a gun fires twice.  And dead body is found on the ground.

Delicious Death2

 

The body turns out to be that of a young man who worked in a hotel in the local town.  But why was he there?  Who put the weird notice in the paper?  And why? Is someone really trying to kill Leticia Blacklock?

We have:

  • Forged cheques
  • An unused door being oiled
  • A missing revolver
  • A missing lamp
  • Missing photos
  • A host of people who might not be who they say they are 
  • More murders 
  • And EVERYBODY being utterly horrible to Mitzi the maid

Thank goodness for Miss Marple! Sir Henry Clithering might bizarrely call her the ‘Super Pussy of all old Pussies,’ but she’s the one who’ll solve this mystery and bring peace back to Chipping Cleghorn!  Here is a somewhat less unhinged quote from Sir Henry on Miss Marple:

“She’s just the finest Detective God ever made.  Natural genius cultivated in a suitable soil…remember that an elderly unmarried woman who knits and gardens is streets ahead of any detective sergeant.  She can tell you what might have happened and what ought to have happened and even what actually did happen. And she can tell you why it happened”

A Murder is Announced – Agatha Christie

A Murder is Announced – The Covers

Murder is Announced Collage1 (2) (1)

There are some absolutely cracking covers here.  I couldn’t find as many foreign covers as usual which was disappointing.  However, I feel the calibre of the ones I did find make up for it.  Even the weird French one at the bottom which looks like people in a doctor’s waiting room has its own charm! 

The Recipe: Delicious Death

“Death!” said Patrick in sepulchral tones.  “Delicious death.”. 

“Be quiet, Patrick, ” said Miss Blacklock as Miss Bunner gave a little yelp.

“I only meant the special cake that Mitzi makes,” said Patrick apologetically.  “You know we always call it Delicious Death”

Delicious Death Recipe and Pic (1)

Delicious Death 3

“Ha, ” Patrick cried dramatically as the party took their places around the dining room table.  “What do I see before me?  Delicious Death.”  

“Hush” said Miss Blacklock.  “Don’t let Mitzi hear you. She objects to your name for her cake very much.”

“Nevertheless, Delicious Death it is!  Is it Bunny’s birthday cake?”

“Yes, it is, ” said Miss Brunner.  “I really am having the most wonderful birthday”.

A Murder is Announced – Agatha Christie

Links to the Christieverse

Edward Swettenham wrote a play called “Elephants Do Forget”.  Christie later wrote a novel called “Elephants Can Remember”. 

Dermott Cradock, the investigating officer in “A Murder is Announced”, is Sir Henry Clithering’s godson.  We previously met Sir Henry, the former head of Scotland Yard, in Murder at the Vicarage and The Body In the Library.

Other Food & Drinks Mentioned in “A Murder is Announced”

  • Coffee x3
  • Kippers x2
  • Toast
  • Sherry / Bad Sherry (so many times!)
  • Eggs x2
  • Stewed Beef
  • Goulash
  • Cheese Straws x2
  • Olives
  • (Fancy) Pastries (multiple mentions)
  • Cabbages
  • Brandy
  • Asparagus
  • Apples
  • Chocolates x3
  • Herrings
  • Lettuces
  • Skim Milk / Milk
  • Honey x2
  • Vegetable Marrows
  • Quinces / Quince Jelly
  • Tea x2
  • Cakes x2
  • Bread
  • Margarine and Butter
  • Meat Paste
  • Meat and two veg
  • Eggs
  • Cream x2
  • Horsemeat
  • Sardine Sandwiches
  • Tomato Sandwiches
  • Wine
  • Corn (for hens)
  • Side of bacon
  • Omelettes
  • Fried onions
  • Jam

November’s read will be Mrs McGinty’s Dead

Have a great week!

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Feb 2004 – From the Garden

Hello dear readers!  I was updating the index for the Twenty Years Ago Today posts this week and I realised I had not actually posted this one from way back in February!  Given that today’s post was just a little teaser for Murder is Announced which will be released on Tuesday, I thought why not post this today so you also get some real content.  Enjoy!  

Hello, retro food lovers! Buckle up for a delicious journey back in time! Today, we’re using the magic of Australian Table magazine to teleport ourselves to February 2004, and build a menu that celebrates the vibrant bounty of the garden. Talk about perfect timing, with our own gardens bursting at the seams right now! But before we whip up some culinary magic, let’s take a nostalgic stroll down memory lane and see what was buzzing in pop culture back then.

First up, music: Australia was rocking out to Shannon Noll’s powerful cover of the Moving Pictures classic “What about Me?”. Fun fact, this very song just gave me some serious bragging rights in a pub quiz! So, while it might have retired from the charts, it’s clearly not forgotten.

Now, onto the literary world: can you guess the top-selling book of the first half of February 2004? Drumroll please… yep, you guessed it, it was the phenomenon that was The Da Vinci Code. And if you think its grip on pop culture was about to loosen anytime soon, think again!  Speaking of cultural giants, Jesus himself made a big splash on the big screen, with The Passion of the Christ becoming the highest-grossing film of the month. So, get ready for a menu that’s not only fresh and seasonal, but also infused with a touch of early 2004 nostalgia. 

Fun Fact From Australian Table February 2004

I found this little timeline of how food evolved in Australia over the last 70 years fascinating  I particularly liked it that they did this by looking at old magazines.  Hmm…now what does that remind me of?

Feb 2004 70 years

Now, let’s take a look at our menu.  

The Menu – February 2004

Feb 2004 Menu

Summer Cocktail

Garden ingredient : Mint

This was a take on a Classic Pimms Punch combining gingerale, lemonade, Pimms, cucumber, mint and orange.  Many of these recipes often also contain strawberries which we also have growing but this one didn’t.  It was however delicious.  This was summer in a glass! 

 

Summer Cocktail

Summer Cocktail Recipe

Feb 2004 Summer Cocktail

 

Seared Scallop Salad with Macadamia and Coriander Pesto

Garden Ingredients, Mint, Lime

Seared Scallop Salad

While I am not a huge scallop fan this was delicious!  Next time I make it I would use prawns.  Confession: I took some liberties with the salad, swapping out the red capsicum and beansprouts.  I can’t eat red capsicum and I could only find huge bags of beansprouts at the greengrocer.  Bean sprouts aren’t bad, but buying a giant bag just for a few felt wasteful! I opted for cherry tomatoes (home grown) and red onion instead.   This dish is colourful and pretty and the macadamia and coriander pesto is divine!

Seared Scallop Salad with Macadamia and Coriander Pesto

Feb2004 Seared Scallop Salad

Rosemary and Lemon Chicken with Mint Dressing

Garden Ingredients:  Rosemary, Lemon, Mint

This was a great quick and easy midweek meal.  Nothing elaborate but relatively quick and tasty. 

Rosemary and Lemon Chicken

 

Rosemary and Lemon Chicken with Mint Dressing – Recipe

Rosemary and Lemon Chicken Recipe (1)

Potato Salad with Garlic and Caper Mayonnaise

Garden Ingredients:  Lemon, Parsley

I love potato salad.  Roseanne Cash Potato Salad remains one of my favourites but the Garlic and Caper Mayo on this one was superb!

Potato Salad with Garlic and Caper Mayonnaise

Potato Salad with Garlic and Caper Mayonnaise – Recipe

Feb 2004 Potato Salad with Garlic and Caper Mayonnaise

Angel Cheesecake

Garden Ingredients:  Limes

I am not 100% sure why this is called an Angel Cheesecake.  Maybe because there are egg whites in the filling to make it lighter?  Maybe because the combination of lime and passionfruit is divine?  

Angel Cheesecake

We have a passionfruit vine in the garden but it is only tiny so has not had any fruit on it yet.  I am looking forward to making this again with some homegrown passionfruit sometime in the future!  

Angel Cheesecake – Recipe

My Nigella Moment  – Barbecued Green Rice

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

This month I chose a recipe that used a technique that was new to me.  I have never thought of putting rice on the bbq.  But I made the sushi with crispy rice out of the book Eat California by Vivian Lui (highly recommended BTW) and I loved it.  And this gave me the same vibes.  It was really tasty and I did get the crispy rice I was after but this recipe really needed some salt to make it a 10/10 instead of an 8/10!  We also do not have a bbq at the moment so I made this in a pan on the stove.  

Bbqed Green Rice

Barbecued Green Rice Recipe

Feb 2004 Barbecued Green Rice

 

I really enjoyed this month, it just felt very lemon and mint-heavy in terms of garden produce!  There were some absolute winners in the taste department too – the pesto, the potato salad, the cheesecake, and the rice are things that will become part of my repertoire!