Category: 1970’s food

Raiff of Cheese

Hello Globetrotters and food lovers!  Given we can no longer travel in actuality I guess the next best is to travel virtually via our tastebuds.  And today, we are turning the page in Good Housekeeping’s World Cookery to a whole  new continent!  And what better way to celebrate anything but with some cheesy pastries otherwise known as Raiff of Cheese!

Cheese Pastries 1

So, where are we off to?  Here’s a clue:

I hear the drums echoing tonight
But she hears only whispers of some quiet conversation
She’s coming in, 12:30 flight
The moonlit wings reflect the stars that guide me towards salvation

Yes, my friends, we are going to be blessing the rains down in Africa for the next little while.  And I, for one, am here for it!  Africa is a real knowledge gap for me in terms of food.  I have cooked tagines and couscous, I have eaten Doro Wat and Injera in an Ethiopian restaurant and I have read about Bunny Chow and Sosaties. But that’s pretty much it for what is a massive continent!  So,  this will be a journey of exploration for me. Not that I am expecting Good Housekeeping from 1972 to provide any 100% authentic recipes but I”m hoping it will be enough to give me a taste of African food!

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These cheese pastries or Raiff of Cheese come from the North African section of World Cookery.  I chose to cook these because they reminded me very much of the Cheese Pastries we love at our local Syrian restaurant.  Believe me, I could sit and eat plate after plate of their Bourak B’jebneh!  I was also inspired by the menu at Shaam to use haloumi as the cheese in my pastries.

Raiff of Cheese – Recipe and My Variations

I used bought filo pastry because life’s too short to make homemade filo.  If you do want to do that, here’s a recipe and good luck to you!  I do want to try to make my own haloumi one day though.  I think it would have been nice (but maybe not very North African) to sub in some mozzarella for the haloumi to give the pastries some lovely melty cheesy stretchiness.  Next time maybe!

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Another little change I made to the recipe as given in GHWC was to add in a little sauteed leek and the very last of the chervil from my garden.  This combination features in many of the other North African recipes and it just so happened that I had half a leek in the fridge.  I had no idea that either of these were used so extensively in North African cooking.  Like I said, journey of exploration!

Finally, to serve my cheese pastries, I added a little drizzle of pomegranate molasses – the sweet-sour of this being a perfect counterpoint to the salty haloumi and some toasted sesame seeds to add some nutty crunchiness.  Any chutney or relish would be good with these.

Raiff of Cheese RecipeCheese Pastries 4

I’m not sure how authentically North African these cheese pastries are but they were really tasty. And as sure as  Kilimanjaro rises like Olympus above the Serengeti I’ll be making these again!

Have a great week!

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Satanic Sardines

Hello my friends!  They say there are defining moments in our lives, days which we will never forget.  For some, it was the death of John F Kennedy, Princess Diana or 9 -11.  Today, 6th February, way back in 1989 was such a day for Harold and Deborah Degan. Who? I hear you ask.  We’ll get to that in a minute.  For the moment, just know that we are celebrating the event with a dish of satanic sardines!

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 Something Fishy This Way Comes

Imagine you are Harold Degan, resident of the small inland Queensland country town of Rosewood.  If nowhere had a middle, this might not be it exactly it but it’s certainly within shouting distance.   It is about 11:30 in the morning on the 6 of February 1989 and you are pottering around your garden shed. You are starting to feel a bit peckish and are hoping that your wife, Deborah, will shortly call out that lunch is ready.

Suddenly you hear a tap-tap, tap-tap-tap on the tin roof of the shed.  This sound signals the rains have come and judging from the noise of the drops on the roof it is a  heavy downpour.  You wonder if you should try to make a dash for the house. Or, would it be better to sit the shower out in the comfort of the shed and have another sneaky ciggie while you wait?

You open the shed door to better assess your options and…

Jesus H Christ on a cracker!!!!!

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One Fish, Two Fish, Red  Fish, Blue Fish

Between the shed and the house, a distance of some 80 feet, there are hundreds and hundreds of small fish flapping on the ground.  The sound of the “rain” has also alerted Deborah.   As you stand at the shed door staring at the fish wondering where on earth they’ve come from, you register the sound of the back door opening.

Deborah’s startled exclamation of  “Where the f*** have all these fish come from Harold?”* shows that even she, ever the prankster, is in no way responsible for the fishy situation in your backyard.

Where indeed have all the fish come from?  They have either sprouted from the ground like feisty flapping fishy seedlings sent from the Devil himself or they have dropped from the sky like a Piscine offering from God.  Harold looks up.  He looks down. He looks across the 80-foot expanse of dirt and fish to his wife and shrugs   “F***ed if I know Deb.”

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The Rosewood Sardine Shower

It did indeed rain fish in Rosewood on 6 February 1989.

The official explanation for the  shower was that:

In a matter of extremely peculiar circumstances, a violent storm updraught drew fish from shallow waters into the atmosphere; only to be dumped on, of all places, an inland town.

 – Sunshine Coast Daily

Yup, Rosewood had a Sardine-ado!

Whilst the event is commonly known as a sardine shower due to the small size of the fish, they were actually found to be bream.

Breamnado and Sardineado were considered as the names for a movie franchise many years later.  These were discounted for the more scary sounding shark*

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The dialogue between Harold and Deborah Degan above is totally contrived for creative purposes.  Having said that, I know a number of people from country Queensland and they all swear like howsyourfather.  It is probably closer to the mark than either one of them describing the sardine shower as “A bit of a phenomenon”.

I also cannot 100% verify that Harold Degan used to sneak cigarettes in his shed.  However, popular culture has lead me to believe that sheds are almost entirely used for sneaking cigarettes, porn or dead bodies.  I’m giving Harold the benefit of the doubt on this one.

I’m a Coal Train, Fast Lane, Caught up in the Dirty Rain

(Jamie T – Zombie)

Little fish have also supposedly rained from the sky in Mexico, England, Thailand and Honduras.

Other weird things reported to have fallen from the sky are frogs, alligators hermit crabs, blood, fungal spores, corn kernels and cows!  Satanic Sardines 4

Satanic Sardines – The Recipe

I am aware that some people find any form of sardine to be Satanic.  And I get that.  They are very fishy fish.   Personally, I love them.  They were also part of one of my favourite meals ever which happened in a tiny little restaurant in Zagreb. The recipe for the Satanic Sardines comes from The Party Cookbook from 1976 which I have cooked from previously.

My changes to the Satanic Sardines recipe

  • I added some chopped tomatoes in homage to the dish I had at Heritage in Zagreb.
  • I did not chop the crusts off the bread because I am no longer five.  And neither are you.  Eat your crusts like a grown-up.  It will make your hair grow curly**
  • I used a multigrain sourdough not brown bread

Have a great week!  As Harold and Deborah would say, so long and thanks for all the fish!

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*This is not true

**This is also very likely not true.  But I’m not calling my mum a liar.  And neither should you.

REPOST – The Margaret Fulton Cookbook – Pork

Margaret Fulton Pork Quote
Margaret Fulton Pork Quote

I’m not a pork eater….although I have been known to steal a bit of crackling off his plate if he orders it when we go out.

On the basis of crackling alone, both of these look pretty good.  The apples in Maragaret’s 1977 port look weird and not very nice. But the modern version could do with one of the two bowls of applesauce from the vintage version.

PicMonkey Collage - Pork
Roast Pork – Then & Now

I’m really not fit to judge on this though.  So, pork eaters, which of these appeals to you you more?

And whislt they are not chops, these pictures did remind me of one of my favourite bits from the Brady Bunch …

 

Have a great week!

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Barbecued Chicken with Spiced Ketchup

Hello friends!  Today I am sharing a recipe for Barbecued Chicken with Spiced Ketchup which comes from the  Malaya, Siam and Indonesia chapter of Good Housekeeping’s World Cookery (1972).  From the name,  I thought this recipe was going to be for chicken in a spicy tomato sauce.  Which would have been fine.  This, however, was so much better!  This. is ketchup, Jim but not as we know it!Chicken with Spiced Ketchup1

This “ketchup” is made out of  garlic, onions, sambal oelek (a chilli paste) soy sauce and lemon.  Not a tomato in sight! Which lead me down a rabbit hole into the origins of ketchup.  Turns out this may be closer to the original than what we commonly recognise today as ketchup or as we in Australia call it, tomato sauce.  The tomato version has been around for a long time – just look at this ad from 1933!

And just to show that Heinz can patronise men as well as women, how about this ad for He-Ketchup.

He-Ketchup

 

 

The History of Ketchup

Fascinating as these ads are, let’s head even further back into the past to look at the history of ketchup.  There are a few theories but ketchup most likely originated in  Asia.  The word either derives from the Hokkien word ke-tsiap or from the Malay word kecap.  Kecap Manis is a Malysian sweet soy sauce which could be a distant relation to the original which was a fermented fish sauce.  Possibly like the one still used in Vietnamese cooking.

And don’t let those ads from the 1930’s fool you.  According to no less than history.com

The 18th century was a golden age for ketchup

Who knew?  Anyway, the short version is the fermented fish sauce made its way to England.  And the Brits went mad for all sorts of ketchups.  Lemons, oysters, mushrooms, walnuts, fruit – you name it there was probably ketchup made out of it! And then in 1812 (somebody cue up that overture), James Mease from Philadelphia developed a recipe for tomato ketchup.  And apart from a few artisan brands, all those other kinds of ketchup have gone the way of the dinosaur.

Chicken with Spiced Ketchup

Barbecued Chicken with Spiced Ketchup – The Recipe

The Barbecued Chicken with Spiced Ketchup or to give it its non-English name Ajam Panggang Boemboe Ketjap was delicious and very easy to make! As you can see from the picture, I served it with plain boiled rice as the recipe suggested.  If I was to add anything, I would have added a little tomato, red onion and coriander salad maybe with some fresh green chilli to add a fresh element but it was fine without.  It would be very nice comfort food on a cold winter evening!

Also, I used chicken thighs for my recipe, not a whole chicken as suggested.

Chicken with Spiced Ketchup5

Have a wonderful week, friends, stay safe and look after yourselves and others!

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Salami on a Sushi Platter?

Kon’nichiwa friends!  Today we are making Sushi but not any old sushi.  Today, I am using the recipe for  O’Sushi contained in the Japanese chapter of Good Housekeeping’s World Cookery (1972).  It’s mostly sushi as we know it with one notable exception.  Yes, that is salami in the middle of the plate!

O-Sushi 1972 1

For this recipe, I wanted to put myself into the shoes of a housewife from 1972 who had never tasted or seen sushi before.  So, for the purposes of this post, this is me, using my new-fangled microwave to zip up some delightful treats for the kids.

And later tonight when they are in bed I am going to make some fancy pants Japanese food for date night with the hubby because we like walking on the wild side.  Just look at the massive pocket on my denim overalls dress.  If that doesn’t scream living on the edge, I don’t know what does.  Except for maybe my cork platform sandals.

1970's house wife

O-Sushi The Recipe.

Boil some rice in the usual fashion.  Prepare a sauce of vinegar, sugar and salt whilst it is cooking, using 2 tsps sugar to 1 tbsp vinegar.

How much salt Good Housekeeping?  And what do you mean boil rice in the usual fashion?  I’ve never boiled rice in my life.  Good lord, step one and already I need to phone a friend?

1970's house wife 2

Sheila?  I’m making the sushi…su….shi…It’s Japanese.  Only  I don’t know how to boil rice or how much salt to add to the sauce?  What do you mean my hair, face, clothes and kitchen seem different?  I’m not interested in continuity I’m interested in salt and getting laid tonight!  This is date night sushi Sheila so quit with the comments and help me with the rice…oh…ok…thanks.

The rice should be dried and cooled quickly and the juice is shaken over it whilst it cools.

WTF?  Where am I supposed to get juice from?  Oh…the vinegar sauce is the juice?  Why did they suddenly decide to call it juice?  And how quickly does this rice need to be dried and cooled?  Maybe I’ll just pop it in the fridge and shake the juice / sauce over it from there?  Will that work?

Vintage house wife 3

Ok, next step.

Form the rice into small flat rolls or cakes and garnish with any of the following: Boiled prawns

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Smoked Salmon

Smoked Salmon Sushi

Raw Fish

Raw Fish Sushi

 

Tinned fish; Anchovy fillets; ham or any other cold meat thinly sliced;

Salami sushi

A thin omelette seasoned with salt and sugar, edible seaweed, or any salad vegetable

Omelette Sushi

Place the garnish on top of or around the rice cakes.  Alternatively, cylindrical cakes can  be made with a filling in the centre and and thin layer of egg, seaweed, etc around the outside.

Well, mercy sakes alive, it looks like I’ve just made proper some Japanese O’Sushi….I really hope hubby likes it!

Sushi Plate 1972

 

The Following Day – The Sushi Wrap Up

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Hello Sheila? I”m just calling to fill you in on date night last night. Yes, it went very well.  The food was all very tasty but we both agree.  Raw fish will never really catch on here…it’s just too out there for most people! The salami sushi though? That was the bomb! I can see people lining up in the streets for some of that! …. The sex?  No, nothing, I caught a cold from standing in front of the open fridge for and hours and shaking juice on the rice and had to go to bed early.

1970's sushi plate

Have a great week!

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PS – For a real insight into the art of making sushi, watch Jiro Dreams of Sushi.