Taryn Nicole, Author at Retro Food For Modern Times

13
Mar
2015

When Irish Eyes Aren’t Smiling

I wanted to make something really amazing for St Patrick’s Day and when I say something really amazing what I mean is an Irish Potato Salad Roll. And you all thought I was joking when I said I was going to make the PSR into a thing!!!

So, I found this recipe for an Irish Potato Salad – this baby has potatoes, cabbage and corned beef. Faith and Begorrah, could you get more stereotypically Irish?

I was so excited I played some Mumford and Sons and did a little impromptu Riverdance around the dining room.

Irish Potato Salad Roll here I come!!!!

The Luck of The Irish Part 1

The first problem arrived when I could not find celery seed in either of my two local supermarkets. Minor Detail. I have celery salt. And celery. How much flavour is the seed going to add anyway?

The Luck of The Irish Part 2

I”m just going to come out and say it. Corned beef is disgusting. Maybe I bought the wrong sort of stuff but it said Corned Beef on the tin:

The recipe said to cube it, so I assumed it was going to be kind of like Spam i.e. able to be cubed. What I did not expect was this disgusting gelatinous fatty mush which almost made me gag. There were also big chunks of fat left in the bottom of the can.

And it smelt really bad.

My original plan was to cook the corned beef, onion and cabbage together, then make a kind of chunky mash with the potatoes, mayo and pickle and swiss roll them together and serve it cold.

Having seen the corned beef cold put me right off though so that plan went out the window. Mine was going to be a warm salad.

The Luck of The Irish Part 3

So, I started cooking my corned beef and onion and….oh, god, this bit did actually make me gag. There was something weird in the meat. Initially I thought it was one of those lumps of fat. Except it didn’t melt.

It looked like a piece of skin. This picture does not even convey the disgustingness of this lump of….whatever the fuck it was…

So, whilst I was dry heaving, the corned beef started to stick to the pan. So I thought it might be a good idea to throw a glass of wine in there to deglaze the plan. Because wine makes anything better right?

Wrong. This is how doomed this dish was, Adding the wine just made a very fatty, milky, winey, even more stinky liquid rise to the top. This was so incredibly gross it’s kind of making me throw up a little in my mouth just thinking about it.

The Luck of The Irish Part 4

In the end I plated it up by making some chips with the potatoes and making a stack. Potato, corned beef, potato, mayo and chives, potato, corned beef, mayo and pickles.

The Luck of The Irish Part 5

If this was a Hollywood version or even a reality tv show, right about now, I’d saying something along the lines of “You know, when I plated this up, despite all the set backs, despite all the trials and tribulations, this tasted fantastic….best thing I’ve ever eaten”.

It was nothing like that.

It definitely wasn’t the worst thing I’ve ever eaten. Then again, I ate bugs in Cambodia. It was the definitely worst thing I’ve eaten this year. And this is the gift that keeps on giving, not only did it leave a layer of grease in my mouth that survived at least two tooth brushings but even though I had the extractor fan on for the longest time, the day after I made this, there was still a fug of corned beef and cabbage through my entire house.

Hmm…maybe this really did need the celery seed.

Epic fail.

Sorry people of Ireland. I tried.

And my head told my heart
“Let love grow”
But my heart told my head
“This time no, This time no

But never fear…just like a benevolent Colin Fassnidge on My Kitchen Rules, I’m giving myself a redemption round.

And this time, it’s something not even I can fuck up. Roll out the barrel of Jameson’s…next up…we’re having an Irish inspired cocktail. Please let it be fabulous…or you know…just better than this. Otherwise, I might have to strategically vote myself out….

How do you plan to celebrate St Patrick’s Day? If at all?

What’s the worst thing you’ve eaten this year? Ever?

What are your thoughts on strategic voting – MKR or anywhere

Have a great week!

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09
Mar
2015

Stuff and Nonsense – March 2015

categories: Books, Cheesecake, Persiana, Podcasts, TV

No retro food today just a random collection of what I’m doing and loving at the moment. I love it when other bloggers do this so I thought I might give it a go. The title for this is inspired by this gorgeous song by Missy Higgins, covering an old Split Enz song which I have just rediscovered on my ipod.

Stuff I’m Listening To

A workmate suggested the Welcome To Night Vale podcast to me. And I am loving it!!! Quirky kooky at it’s best!!!

Stuff I’m Reading

I joined a book club!!! Our book of the month is Us by David Nicholls. I am so excited to read this. I loved his last book, One Day. Also a bit scared about the whole book club thing. First meeting next Monday!

I have just finished reading this which I loved. This was one of those books where I just wished I had had the idea to do it. This was so funny although it did get a bit repetitive at times but this may have been because I read it in pretty much a day. And like most diets, it left me wanting more!

Blogs

I’m loving Flawless Visions take on MKR. Hilarious

So sad that Yinzerella is taking March off.

Stuff I’m Watching

MKR as mentioned.

I’m loving season 2 of Broadchurch

Stuff I’m Cooking

I took a fairly ordinary baked vanilla cheesecake and fancied it up with the addition of some Chambord and a take on Sabrina Ghayour’s Strawberries with Basil Sugar. This was delicious!!!

Have a great week. And beware the hooded figures in the dog park!

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06
Mar
2015

Peachy Keen for Peach Sorbet with Lavender & Rosemary

categories: 1970's food, Cocktail, Desserts, Lavender, Peaches, Rosemary, Sorbet, Sparkling

Summer, and peach season, is pretty much drawing to a close here. So, if like me, you love the stone fruit, how can you prolong the taste of summer through autumn, winter and spring? By making this gorgeous sorbet which combines lovely sweet peaches with (ahem)…homegrown lavender and rosemary. Yes, I have garden produce!!!

This is so simple, just these three ingredients, some sugar and water.

And you get one of the loveliest ice creams ever. This is really refreshing without being too sweet – the lavender and rosemary are not overpowering but add a little depth to the fruit and sugar.

AUTUMN – The Sorbet Ma’am, Just The Sorbet

Autumn in Melbourne is lovely. You get cold crisp mornings, warm days and cool evenings. To prolong the taste of summer as it starts to get darker and cooler, this peach sorbet is perfect just on it’s own in a cone. All alone. Like a rolling stone.

Yes. I think it’s enough now too. Because I heard you moan and groan.

Really stopping…NOW.

Because just look at this peachy goodness!

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

Mmmm…hot baked peach, cold peach sorbet , herby, nutty, sweet and boozy….that’s about all my favourite adjectives right there. And I totally forgot to take a picture of it before eating half of it. So I had to borrow a peach off my friend’s plate to take this picture. Thanks for the peach Monica!!!

Peaches Baked with Amaretti and Amaretto2

You may be wondering where you are supposed to find peaches in winter? Well my mum used to make this for us waaaaay back and we only ever used to have it with tinned peaches. And believe me, this is one of the few things where you will ever hear me say that this works as well (maybe even a little better) with tinned as fresh.

SPRING Into A Peach Sorbet Bellini

Spring in Melbourne means the Spring Racing Carnival which means lots of champagne. You can really welcome the warmer days by adding a dollop of the peach sorbet into the bottom of your champagne glass for a fabulous take on a Bellini.

So good even Lulu wants one!

Hope your week is peachy keen, jelly bean.

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Peach Sorbet with Lavender and Rosemary (3 ways)

Print Recipe

This deliciious and easy to make peach sorbet will bring back the flavour of summer all through the year

Author: Taryn Fryer

Ingredients

Scale

For The Sorbet
200g sugar
2 tbsp edible dried lavender
2 springs of rosemary, about as long as your thumb
1 kg of peaches
200g water

To Serve

Ice cream cones

For The Baked Peaches with Amaretto and Amaretti

4 large peaches, or you can used tinned, in which case you will need 10 halves
20 crumbled amaretti biscuits
4 tbsp Amaretto Liqueur
2 tbsp brown sugar
Butter for greasing the pan
4 scoops of sorbet

For The Bellini

Sparkling Wine
Rosemary sprigs and lavender sprigs and peach wedges to garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

For the Sorbet

Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
Serve with ice cream cones or as described below.

For The Baked Peaches with Amaretto and Amaretti

Preheat the oven to 200ºC.
Lightly butter a baking tray
If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
Fill the peach halves with this mixture.
Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
Serve immediately, 2 to a plate with a dollop of sorbet.

For The Bellini

Add a dollop of sorbet to your champagne glass.
Top with sparkling wine.
Garnish as desired.
Enjoy!!!

Notes

I like to leave my biscuit crumbs fairly rustic so they vary in size from crumbs to larger chunks.

02
Mar
2015

Jane Grigson’s Watercress and Orange Salad

categories: 1970's food, 1970's recipes, Cookbook Guru, Feta, Olives, Orange, Salad, Walnuts, Watercress

Little darling, it’s been a long cold lonely winter,
Little darling, it feels like years since it’s been here

Ok, so not exactly true for Melbourne, although it has been a fairly shitty summer. But certainly for my friends in the States, it must feel like that. But hopefully, this Watercress and Orange Salad will bring you some virtual sunshine.

Here comes the sun, here comes the sun
And I say it’s all right

This is a very cool salad from Jane Grigson’s Vegetable Book.. I think it looks like a big, beautiful sunflower. And not only is it pretty; it is super tasty too. How could it not be – peppery watercress, tangy sweet orange, earthy toasted walnuts and salty olives. And it looks so 70’s. I think it’s the combination of green and orange….

Here is the original recipe from Jane Grigson:

And here is the original version:

Jane Grigson's Watercress Salad — Jane Grigson’s Watercress Salad

This is very simple to put together. Line your plate with watercress and start piling in your ingredients. The worst bit if you do it in the circle is stripping all those watercress leaves.

Like a circle in a spiral, like a wheel within a wheel…

Never ending or begining on an ever spinning wheel….

I found the best way to get the orange slices as thin as possible was to cut them with the skin still on, then cut the peel and pith away with a pair of kitchen scissors.

Then just add your walnuts and / or olives.

Before serving, a grind of pepper and a splash of vinaigrette made with some sherry vinegar and voila!!! Or should I say “Velado!” because this really has a Spanish feel to it.

I had this with some grilled salmon the first time I made it and it was delicious!!! The second time I had it with some prawns and it was, again super. I would love to try it with duck as per Jane’s suggestion.

And I made it a third time but this time tweaked the recipe a bit – I added some feta cheese and a teeny bit of red onion. This time, I had it with a lovely sourdough baguette for a light lunch and it was perfection!!! And yes, I made this three times in about ten days. It’s that good.

So far, Jane Grigson’s recipes are turning out to be amazing. I am a little disappointed that it is now March and we have another book to focus on at The Cookbook Guru. But wow!!! What a book!!! I am super excited about stepping across the Strait of Gibraltar to Morocco for my next venture with The Cookbook Guru!!!

And, if you are struggling through a long cold and lonely winter either physically or mentally, here is a little anecdote that may help.

Back in 1969, there was not much joy camp Beatle – there were personality clashes, legal battles, business disputes….things were going to hell in a handbasket. But in the midst of all the problems, all the trouble and strife, George Harrison (by far my favourite Beatle) walked into Eric Clapton’s garden with an acoustic guitar and wrote, to my mind anyway, one of the most beautiful, hopeful songs ever written. In the midst of adversity and all that…

And just to tie it all in together, here is George singing that song with some Spanish subtitles.

All together now

Sol, sol, sol
Ahí viene

Have a great week. I hope all your clouds have silver linings.

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24
Feb
2015

Crespéou (70’s Style Retro Picnic Bling)

categories: 1970's food, Eggs, Feta, France, Omelette, Turmeric

In his introduction to the Crespéou in Plenty More, Yotam Ottolenghi says

If I was going to sum up my cooking style in five words, 70’s-style-retro-picnic-bling would not be them”

Huh…Weirdly enough that’s exactly the style of cooking I aspire to.

Still, with an introduction like that, there was no way I was not making a Crespéou! I was already thinking about having a month of food I have no idea how to pronounce (Kouign Amman anyone?). Google tells me this is Cresp-ay-oo. And also that it’s from Provence and so-called because the layers look like crepes. Never say I don’t do the research hard yards for you…

So what is this unpronounceable piece of 70’s style crepe like Retro Picnic Bling?

Well, it’s layers of three differently flavoured omelettes stacked on each other and baked. One red, one yellow, one green. Which just goes to show the difference between those classy people of Provence and around here. We’d be calling it something dumb arse like “Traffic Light” Special.

Crespéou – Red Layer

Yotam suggests red peppers for this layer. I used sun-dried-tomatoes because red peppers and I have a love-hate relationship. Without the love.

Hmm, I have realised in looking at this picture of the red layer that I may have put in fresh coriander rather than ground. Oops.

Still, I think that is one of the benefits of a dish like this. You can mix up the flavours. I have seen other recipes where people have used, zucchinis, mushrooms, olives, all sorts of things. It could really become a “clean-out-your-fridge” type dish.

Crespéou -Yellow Layer

The yellow layer was intriguing. I have never used turmeric in an omelette before. It really works!!! If I was going to mix this layer up a bit thin crispy discs of pan sautéed potato would be great!

The trick with this dish is to leave the top of your omelettes much more runny than you would any other omelette. The idea of this is that when you stack them and bake them the egg will solidify and the layers will stick together.

Crespéou – Green Layer

Another genius combination – green onions, green chilli, basil, tarragon and cumin!!! Wow!!! This layer was really perky and fresh!!!

Once you have cooked all your omelettes, stack them up as neatly as possible. And into the oven they go to cook up that last bit of runny egg.

Once cooked through, you can eat your Crespéou as is or trim the edges with a sharp knife to be able to see the layers. I used a small square pan so I cut mine into four cubes…

These were superb. I had it for lunch I think 3 days running and looked forward to it on day three as much as I did on day one.

And I know what you’re all thinking. Which layer tasted best? I did separate one of my cubes and ate each later alone. And they were all really good. But the combination was a-may-zing!!!!

Yotam Ottolenghi also says of the Crespéou that:

“If there is one recipe that might make me cringe in years to come, it will, for sure be this one”

I say “I love you. Can you not be so happily gay and be my boyfriend? You could cook me Crespéou and we could go on a picnic in a field in Provence and I could dance around listening to “Total Eclipse of the Heart” on a vintage Walkman. Or…hold your head up high and embrace the Crespéou for the lunchbox saviour that it is. And I’m sure even better on picnics. Especially picnics in Provence. With heaps of rosé wine and 1970’s disco music on your vintage Walkman.

Which is fairly redundant – I can’t think of ANYTHING that wouldn’t be better on a picnic in Provence with heaps of rosé wine and 1970’s music on your Walkman. Can you?

Speaking of which…before she was Totally Eclipsed in the Heart Bonnie Tyler was Lost in France which would actually be the perfect musical accompaniment to the Crespéou…

The full recipe can be found in Plenty More or online here

GlitterPhoto
Bonnie Tyler being Lost in France is here:

Make. Listen. Drink lots of rosé and imagine yourself lost in France.

This week, I’m cooking up some more 70’s Style Retro Picnic Bling courtesy of Jane Grigson! Have a tres fantastique week what ever you get up to.

And turn around bright eyes.

And P.S. – I’m totally contemplating the name of this blog to Retro Picnic Bling. Loving it madly!!!

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Author: Taryn Nicole

The Luck of The Irish Part 1

The Luck of The Irish Part 2

The Luck of The Irish Part 3

The Luck of The Irish Part 4

The Luck of The Irish Part 5

Related articles

Stuff I’m Listening To

Stuff I’m Reading

Blogs

Stuff I’m Watching

Stuff I’m Cooking

AUTUMN – The Sorbet Ma’am, Just The Sorbet

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

SPRING Into A Peach Sorbet Bellini

Peach Sorbet with Lavender and Rosemary (3 ways)

Ingredients

To Serve

For The Baked Peaches with Amaretto and Amaretti

For The Bellini

Instructions

For the Sorbet

For The Baked Peaches with Amaretto and Amaretti

For The Bellini

Notes

Crespéou – Red Layer

Crespéou -Yellow Layer

Crespéou – Green Layer

Related articles