Category: Chicken

August 2003 – Summer

Summer Lovin’ had me a blast!  Hello, retro food lovers!  Today as you may have guessed from the header and my musical intro we are taking a tour back to August 2003 via Australian Table.  The aim is to see if that magazine can provide us with a super summer feast! 

Now I know that some of you might be thinking…what’s hard about that?  Surely all mags, twenty years ago would be showing seasonal recipes..  Well, don’t forget readers that in Australia is it winter!  Now it may surprise some of you but in the south of Australia, where I live it gets cold!  Not Canada cold or Northern European cold, but definitely cold enough for this season to be recognisably winter. The magazine cover promises Shepherd’s Pie, Bangers and Mash, Beef Stroganoff and Roast Chicken.  Will we be able to find some summery food in the midst of this hearty winter fare?

Table 0803

 

First, to put us in the mood let’s see what was on the pop culture in August 2003!  The Da Vinci Code was still topping the book charts, S.W.A.T was killing it at the box office and Breathe by Sean Paul featuring Blu Cantrell was the number 1 song.  

The Menu – August 2003

Summer Menu 1

Chargrilled Prawns with Coriander and Lime

For me, the best summer food is eaten outdoors so these prawns, which would be amazing cooked on the BBQ were my choice of a starter.

Chargrilled Prawns

The marinated prawns were super delicious!  I did not like the dressing and, come summer when I make these on the barbie I will leave the dressing out completely.  Whilst I don’t mind sherry as a drink I felt it gave the dressing on what was a very fresh and lively dish a kind of fusty taste which I found unpleasant.  If you want to try it with the dressing, I would suggest serving it on the side!

Chargrilled Prawns Recipe

Chargrilled Prawns Collage2

Satay Chicken Skewers

Another dish which would be ideal cooked on the BBQ.  I love a chicken satay and this one is super easy because it uses a bought satay sauce!  

Chicken Satay 1

I served this with a cucumber and red onion salad, which is, my Malaysian friends tell me, a traditional accompaniment to Chicken satay.  You could also, of course serve rice or noodles with the chicken satay skewers as well. 

Chicken Satay 2

Perfectly grilled chicken, dipped in a satay sauce with some salad!  Heaven on a stick!

Satay Chicken Recipe

Chicken Satay 1 (1)

Ice Cream with Rocky Road Sauce

I didn’t have time to make this due to holidays, Pieathalon, work, cooking for our Foodies Cookbook club, a date with my mum to see A Haunting In Venice all of which amounts to life in general.  However, it’s a really simple recipe which I am sure tastes absolutely delicious!  Please let me know if you give it a try!

Ice Cream with Rocky Road Sauce Recipe

Watermelon and Vodka Cocktail

This cocktail was pretty much identical to this one that I made back in February.

Watermelon Vodka

My Nigella Moment  – Thai Beef Noodles

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 the context of 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 either because I made it and it was really good, or I just didn’t have time to make it but it was one of the most appetising things in the mag!

This time round it was some Thai beef noodles. I’m hoping that sherry will redeem itself in this recipe as it sure didn’t work in the prawns!  These look delicious and fun!

Thai Beef Noodles

 

Australian Table was able to dish up a lovely summery meal despite being an issue from the middle of winter!  The prawns and satay were also nice in winter and were lovely reminders that summer is on it’s way!

 

 

 

Busy Bird Chicken

Memories, Iike the corners of my mind…misty water-coloured memories…Greetings Friends and welcome to a very nostalgic instance of Retro Food for Modern Times. Many of the vintage dishes I make here are not from my own childhood but from old cookbooks I own. This one is different. Apricot or Busy Bird Chicken was something we would eat on the reg when I was growing up.

Busy Bird Chicken

Why Busy Bird Chicken? That’s what the recipe my mum used was called. However, it is almost exactly the same as the recipe I found in The Busy Woman’s Cookbook by The Australian Women’s Weekly (1972). The only difference is that our version had almonds sprinkled over the top. The busy woman of the 1970s had no time for such frivolities. Her Apricot Chicken is unadorned.  I really liked then in this thought, so I would urge you to also include them. 

Busy Bird Chicken 2

The Busy Woman’s Cookbook

We last met the busy woman way back in 2016. Then, as now, we lusted after her floral serving dishes and her perfectly coiffed hair, admired her skill in floristry / fruit wrangling and worried about her proximity to a naked flame whilst wearing a gorgeous but most likely highly flammable 1970s caftan.

The Busy Woman's Cookbook

They say you can’t step in the same river twice and so revisiting this beloved dish from my childhood came with a fair amount of anxiety. What if it wasn’t the charming dish of my memories? It’s very simple – four ingredients (with the almonds). Would the sweet / salty / oniony flavour be as I remembered it? Or would it be sickly sweet and awful?

I served my chicken with Sabrina Ghayour’s Coriander, Garlic and Lime Rice.  I thought the savouriness of this would act as a counter if the Busy Bird Chicken was overly sweet.  Back in the day, we would have had plain boiled rice with it. And to be honest, that would have been fine! 

Busy Bird Chicken 4

I’m happy to say that the Busy Bird Chicken was EXACTLY as I remembered it. It was a delicious blast from the retro past and I will certainly not be waiting such a long time to make it again!  

If you would like to have your own blast from the past here’s the recipe!

Busy Bird Chicken Recipe

Have a great week!  I will be popping into your inboxes mid-week this week too as it is PIEATHALON time.  I made my pie today (Sunday) and I am so looking forward to sharing it with you!  

 

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Chinese Lemon Chicken: Evil Under The Sun

Hello crime readers and food lovers! Welcome to Dining with the Dame for July and a collab with Jenny from Silver Screen Suppers.  We have been reading/watching Evil Under The Sun.  I loved this book.  It reminded me of both Triangle in Rhodes and Death on the Nile, books I also loved.  Maybe I just love an ill-fated love triangle.  I was very disappointed that there was no food mentioned in this one – it is set in the delightfully named Jolly Roger Hotel (based on the Burgh Island Hotel).  I would have thought that we might get the details of at least one meal in such a grand establishment but sadly that was not to be.  Enter Jenny to save the day with a recipe for not just any old Chinese Lemon Chicken but David Suchet’s Chinese Lemon Chicken!!! I almost feel like we have two special guests this time round, Jenny and David Suchet!  What an amazing dinner party that would be!

 

Evil Under The Sun -The Plot

Hercule Poirot is on holiday at the Jolly Roger Hotel in Devon.  The hotel, which as mentioned has a very real-life counterpart, is located on a causeway that is underwater during high tide, accessible only via boat (book) or sea tractor (real life).  One wonders why Hercule Poirot who, as we know suffers badly from “la mal de mer” would choose to holiday on an island remains unexplained in the book.  The Poirot episode of Evil Under The Sun, explains this by saying that the hotel is a wellness spa that Poirot must attend for his health. 

Chinese Lemon Chicken2

 

We have:

  • Stephen Redfern and Arlena Marshall, both married, (not to each other) having a very public attraction to each other
  • Two upset spouses
  • Arlena strangled to death on the beach
  • One of the other guests almost beaned by a bottle thrown out of a window
  • An oddly timed bath
  • A troubled teen buying candles
  • Arlena’s husband and his childhood sweetheart both being lying liars who lie
  • Drug smuggling in Pixy Cove
  • A reverend obsessed with evil in general and evil women in particular

Good thing we have Poirot on hand to solve the mystery of whodunnit!

 

Evil Under The Sun – The Covers

Evil Under The Sun Collage

Again, the Christie covers do not fail to disappoint.  Except maybe that Hawaiian Dancing Girl in Les Vacances D’Hercule Poirot…which…nice try French people but not really relevant!  The impressionist-style Russian title (top left) is gorgeous!  I also really like the second row far right which to me has a bleached-out California 1960s vibe.  It may be more Helter Skelter than Hercule Poirot but is very attractive all the same. I also really like bottom row, second from the right, which gives a nod to Arlena’s red hair, green Chinese hat and Linda’s foray into witchery.

The Recipe – Chinese Lemon Chicken

Chinese kimonos are optional but heartily recommended! 

I was feeling lazy the first night we ate this and served it with some bought fried rice and spring rolls.  The second night,  I stir-fried up some kale and cashew nuts to eat with the Chinese Lemon chicken.  Both worked really well.  

David Suchet chicken recipe

 

Emily Brewster said..”this isn’t the sort of place you’d get a body!”

Hercule Poirot stirred a little in his chair.  He protested.  He said:

“But why not Mademoiselle?  Why should there not be what you call a “body” here on Smuggler’s Island?”

Emily Brewster said:  “I don’t know. I suppose some places are more unlikley than others.  This isn’t the kind of spot –”  She broke off, finding it difficult to explain her meaning.

“It is romantic, yes, ” agreed Hercule Poirot.  “It is peaceful.  The sun shines.  The sea is blue.  But you forget Miss Brewster, there is evil everywhere under the sun:

Agatha Christie – Evil Under The Sun

Chinese Lemon Chicken3

A Slight Tangent on Poirot’s Attire

“There was one very important person (in his own estimation at least)  staying at the Jolly Roger.  Hercule Poirot, resplendent in a white duck suit , with a panama hat tilted over his eyes, his moustaches magnificently befurled, lay back in an improved type of deck char and surveyed the bathing beach”

Now, if like me, you are not 100% familiar with male couture of the late 1930’s and have only a  limited idea of what a duck suit is…let me give you some advice.  Unless you specify 1930’s duck suit in your search, you are more likely to get a whole heap of this:

And not a lot of this!

Also, speaking of costumes, I have not seen the Peter Ustinov version of Evil Under The Sun but I will pay good money for it, just to see this scene!

Magnifique, as Poirot himself might say!  (Peter Ustinov also looks like je might be about to tuck into a place of Chinese Lemon Chicken in that kimono!)

And on Casting…

I know that the Poirot version of Evil Under The Sun is not held in high regard by many people.  However, I think Michael Higgs is perfectly cast as Patrick Redmond.  He is undeniably handsome but also has a slightly dissolute air about him – a combination the French would call louche and good girls everywhere who love a bad boy call hot!   (Also louche is one of my favourite words and finally after 11 years I get to use it on the blog!)

Equally Tamzin Malleson is perfect as Christine Redmond:Tamzin Malleson

 

Links to The Christieverse

Mrs Gardner mentions “That business in Egypt when Linet Ridgeway was killed” referring to Death on The Nile (and also possibly setting the scene for another love triangle?)

When Colonel Weston talks of “that affair at St Loo”  he is referring to Three Act Tragedy

Other Food & Drinks Mentioned in Evil Inder The Sun

Thanks to Jenny for providing the David Suchet recipe, I hope you enjoyed your foray into the world of Agatha Christie!  For everyone else, please pop over to Silver Screen Suppers to see Jenny’s take on the recipe.  (I will link to it when it is up).

August’s read will be N or M.  I finished reading it today and it is a super Tommy and Tuppence World War 2 Thriller!  I am reading ahead because I am on holiday for part of August so need to be super organised to make sure I can get that post out before I leave. 

Have a great week!

Chicken Chanteclair

I am not doing a Best of April post as the very sad and sudden passing of our beloved boy Oscar at the end of the month has muted pretty much everything that was good.  We are still working through our grief which for me personally has meant a great lethargy.  I have barely been motivated to cook and not at all motivated to write until today.  Baby steps are enough at the moment.  But one of the things I made just before Oscar passed away was the recipe for Chicken Chanteclair from the Creole section of Good Housekeeping’s World Cookery which was so tasty and comforting that I had to share it.

Chicken Chanteclair 2

What on Earth is Chicken Chanteclair?

The name Chanteclair comes from the French words chanter meaning to sing and clair meaning clearly.  So, to my mind this is a dish that will inspire you to sing its praises loud and strong.

Chicken Chanteclair is a Coq Au Vin by another name.  I can’t see any particular Creole influences in this dish –  to me this is purely French.  Indeed one of my notes from when I made this was that it made the house “smell like France”.  And, just to be clear, I didn’t mean that in the way I mean it when I talk about our trip to Toulouse.  There, it smelt like every male in the town was using the streets as his own personal urinal.   Chicken Chanteclair made the house smell of herbs and wine and meat cooking low and slow.  It smelled like family and comfort.  One of my other notes on this recipe was “this is the kind of dish you cook for people you love”

Chicken Chanteclair 3

Here’s The Recipe: Chicken Chanteclair

The actual recipe wasn’t much so here are my notes:

  • 1 kilo of chicken thighs on the bone.
  • I added 3 sprigs of thyme and 2 bay leaves to the marinade
  • For the marinade I used 3/4 bottle of wine (Just enough left over for a glass with the meal)
  • I threw in 12 fresh mushrooms as well as the dried mushrooms
  • I wasn’t sure about the tarragon at the end but it really worked
  • I served mine with mashed potatoes to soak up that luxurious sauce.  Crusty bread would also be a great option!

Apart from those changes, the rest was easy.  Marinade the ingredients overnight, pop them in the oven and voila – Chicken Chanteclair!

Chicken Chanteclaire Recipe (2)

The leftovers were also delicious in some cheddar and jalapeno biscuits I made!

Chicken Chanteclair4

This is so easy to make but it feels like a much more complex dish.  It is delicious, reheats well and is comfort food at its best.  This will go on high rotation at my house!

I really hope you cook this for someone or someones you love very soon!

I am away a training course all of  next week so will not be posting anything.  The following week I will be back with a Dining with the Dame.  It is a Poirot and our very first Ariadne Oliver novel!

Have a wonderful week!

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Death in the Clouds: Chicken Chaud-Froid

Welcome aboard crime readers and food lovers!  Today on Dining with the Dame we are reading 1935’s Death in The Clouds.  Our menu option includes a rather fancy-sounding French dish called Chicken Chaud-Froid. James Beard describes it as follows:

“Chaid-froid is a thickened sauce of butter, flour, broth and cream which may be mixed with geliatin and is used to cover poultry…use this sauce to dip the bird…Decorate with truffles, tarragon, blanched almonds, mushroom caps, sliced olives or vegetables”

Well, my budget doesn’t run to truffles but I have made you a Chicken Chaud-Froid inspired by Death in The Clouds!

Chicken Chaud-Froid 1

Death in The Clouds – The Plot

The stewards on a plane from London to Calais are shocked to find one of the passengers, Madame Giselle, dead in her seat.  Some marks on her neck indicate that she may have had a reaction to a wasp sting.  A dead wasp is also found on the plane.  However. Hercule Poirot who is also a passenger on the plane discovers an African blow dart on the floor and deduces that Madame Giselle, a moneylender to the rich and famous, has been murdered.  But who on the plane wanted her dead?

We have:

  • Lady Horbury, formerly an actress, who is addicted to both gambling and cocaine
  • Venetia Kerr, a member of the aristocracy and childhood friend of Lord Horbury
  • Jane Grey, a hairdresser’s assistant coming home from a holiday funded by a large win on a horse
  • Norman Gale, dentist and admirer of Jane Grey
  • Armand Dupont and his son Jean, French archaeologists
  • Doctor Bryant of Harley Street
  • James Ryder, a businessman who has failed to make a deal that could keep his company afloat
  • Mystery writer Daniel Clancy

Eleven passengers in the cabin including Poirot plus two stewards (no spoilers here but none of them did it).  The twelfth passenger was murdered by a blowdart.  And no one saw a thing.

Chicken Chaud-Froid 2

This is a classic closed circle mystery.  We know one of the passengers did Madame Giselle in.  But who?  Poirot figures out who by page 70 in my edition.  He just doesn’t understand why!  I also figured out who on my first read BUT it was more about me disliking the character and WANTING them to the murderer rather than any true detecting.  However, I read this book again last week to refresh my memory of it and the clues are there in plain sight so a careful reading could get you there!

Death in The Clouds – The Covers

Death in the Clouds collage

I would like to call out the pulpy looking cover on the bottom row second from the right.  Madame Giselle’s ugliness is mentioned several times in Death in The Clouds. If that lovely blonde lady is someone’s idea of hideously ugly (Christie’s words, not mine) then that person’s standards are ridiculously high!!!

The Recipe – Chicken Chaud Froid

I’ll be very honest here.  The chicken Chaud froid was not to my taste at all.  I ended up scraping all the cold jellied velouté off the chicken and making a sandwich with the chicken breast.  If cold creamy gelatine chicken is your thing…go for it!  For the rest of us….let’s all have a little giggle at my ridiculous attempts to make a wasp out of olives and tomatoes and a plane out of carrot and olives and forget this recipe ever exists.

Chicken Chaud-Froid 3

The recipe I used which is from the 60th Anniversary edition of the James Beard Fireside Cookbook doesn’t actually tell you how to cook the chicken.  So, let’s start you off with a basic recipe for poached chicken. And take it from there.

Here’s Jame’s Beard’s take:

Chicken Chaud-Froid recipe 1

 

Chicken Chaud-Froid 4

And here is his veloute recipe:

 

Veloute Sauce (2)

From Mr Clancy’s house they took a taxi to The Monseigneur, where they found Norman Gale waiting for them.  Poirot ordered some consommé and a chaud-froid of chicken.

-Agatha Christie – Death in the Clouds

The Monseigneur was actually a restaurant in Jermyn Street London in the 1930’s.  Here is a picture of the interior.

Other Food & Drinks Mentioned in Death In The Clouds

  • Cold Tongue
  • Soda Water and Thin Captain Biscuits
  • Coffee (several mentions)
  • Cheese and Biscuits
  • The meal served on the plane included soup, meat and vegetables, salad, dessert, tea and coffee. (All on a journey from Calais to London which is all of 151 km.   These days on a trip from Melbourne to Sydney which is 713 km  you’d be lucky to get a pack of peanuts!)
  • Soup
  • Tea
  • A “frenchified” meal at Poirot’s apartment.  I would LOVE to know what this was!
  • Irish Stew
  • Omelette aux champignons
  • Sole a la Normand
  • Port Salut Cheese
  • Kidneys at breakfast
  • Orange Juice
  • Tea and Muffins
  • Bananas and Beer
  • Consommé
  • Sausages and Mash
  • Sherry / Aperitifs

There is a lot more to say about Death in The Clouds but they would be out of place in a regular Dining With The Dame post like this.  This is why next week, we are going to have a Death in The Clouds recap. With a cocktail of course.

Our March Read will be The ABC Mystery which is another Poirot mystery but a lot darker than Death in The Clouds.

 Happy reading and eating!

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