Fish Archives - Page 7 of 7 - Retro Food For Modern Times

Category: Fish

09
Oct
2014

Rebel With A Cause – Smoked Trout Empanadas

categories: Chipotle, Cream Cheese, Finger Food, Fish, Mexico, Puff Pastry, Smoked Trout, Snacks, Starters

Have you ever read a recipe where the ingredients seem right….but the execution just seems horribly wrong?

The other day I was looking for something in…you know THAT room? Otherwise known as the room where we dumped all the crap we didn’t have a specific home for when we first moved in. Nearly a year later? It’s all still there. Thank the Lord for whoever invented doors. It makes it so much easier to metaphorically close the door and walk away from the room when you can literally close the door and walk away from the room.

I didn’t find what I was looking for in the room, because most things that go in there don’t come out. What I did find was a manilla folder full of old recipe clippings which included one for something called for Trout and Mascarpone Triangles.

Before we get to the point does anyone else have problems spelling mascarpone? For some reason in my mind it’s marscapone. I also can’t say the word “Preliminary” – that one just ends up a hot mess of r’s and l’s where they shouldn’t be.

But anyway, immediately in my head, (yeah the same one that can’t spell ma-scar-pone or pronounce pre-lim-in-ary) I had a vision of what these would be. They would look like exactly like these:

Hmm…except….maybe a little more triangular.

So, I was bitterly disappointed when I actually read the recipe and found it was nothing like that.

In fact, that whole recipe annoyed the hell out of me. In most cooking circles when you call something an X & Y triangle it’s pretty much a given that the X and Y are IN the triangle. Take these delicious looking cheese and spinach triangles from taste.com.au. Spinach and Cheese both EXACTLY where they should be i.e. inside the pastry triangle.

That is what I wanted from my trout and mascarpone triangles! Golden puff pastry filled with chunks of gorgeous pink smoked trout, creamy mascarpone, fresh herbs, a touch of chilli….that was what my mind told me a Trout and Mascarpone Triangle could, and should, be.

At best the original recipe is for trout and mascarpone ON triangles. And who the hell wants that? No one that’s who. I’m calling shenanigans on that recipe.

In some circles they say, if you can’t beat ’em, join ’em. In my circle I say if you think their recipe is a crock, make it like you think it should have been. And while we’re in the spirit of rebellion – the fancy pants Italian cheese I can’t be bothered writing the name of (because I would only have to re-write it to spell it correctly) can go fuck itself too. I’m using good old Philadelphia Cream Cheese. Which I forgot to take a photo of. The rest of the stuff is here:

I used a smoked trout, you could sub in smoked salmon if you prefer or cook a fillet of fish as per the original recipe. Or even used canned salmon or tuna to make these. Up to you. And I had an empanada maker thing but you could make triangles as per the original recipe. Or embrace the spririt of doing it your way and make them any shape you want!

If you are going to use an empanada maker, here’s how you do it from an expert,Connie Veneracion. Shame I didn’t read this until after I had made mine and hence some of mine were a little…shall we call them rustic? 😉

How To Use An Empanada Maker

And here is the revised, and in my not so humble opinion, vastly improved recipe!

Enjoy!

Smoked Trout Empanadas

Print Recipe

Ingredients

Scale

400 smoked trout or cooked fish of choice
1 tbsp lemon juice
1 red onion, finely chopped
100g cream cheese, chopped into a small cubes
1 canned chipotle chilli and approx 1 tbsp of the adobo sauce it came in
1 tbsp dill
1 tbsp parsley
2 sheets ready rolled puff pastry
1 egg, beaten
poppy seeds and chilli flakes to garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

If using a smoked trout, remove the skin and flake the flesh from the bones. Place this in a bowl with the cream cheese, red onion, lemon juice, chilli, dill and parsley. Mix lightly to combine.
Preheat your oven to 200C and line a baking tray with baking paper.
Cut four circles out of each of your pastry sheets, using your empanada maker or tracing around a small plate or cup.
Place 1 tbsp of the trout mixture in the middle of each circle then fold the pastry over to seal in the filling.
Crimp the edges to seal.
Place on the baking tray and brush with the beaten egg.
Sprinkle with the poppy seeds and chilli flakes if using.
Cook for 15 minutes or until puffed up and golden.

Lesson of the week – if you don’t like it, change it.

Have a fabulous week and fight the power!

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07
Apr
2014

Raising The Salad Bar Part 2 – Melon Surprise x 2

categories: 1970's food, Apples, Celery, Grapes, Jello, Jelly, Rockmelon, Salad, Tuna

Shortly after you start reading vintage recipe books, you start becoming attuned to certain words as being signifiers of something truly awful.

Any recipe with the word “Surprise” in it usually falls slam bang into this description. Believe me, nine times out of ten, the surprise isn’t one of the happy, happy, joy, joy variety.

For instance, my mum used to make something we used to call tuna surprise. I found this recipe for something very similar in an old magazine.

It is sans the potato chip topping which was always the best bit of mum’s tuna surprise but I guess I can forgive that when the Shaun referred to was none other than my main man Shaun Micallef.

What?

I’ve been doing this a couple of years now and I’ve never spoken about my huge girly love crush on this man? For those of you who do haven’t had the pleasure, imagine the wit of John Stewart combined with the silver foxiness of George Clooney and you’re in the ball park…

https://www.youtube.com/watch?v=uoz6kZsjc3s

Anyway, enough about my obsessions…ok, no, just one more. It’s my blog, I guess I can do what I want….

Ok, so before this turns into the gushy, girly Shaun Micallef hour…lets talk about Melon Surprise.

But before we go there can we just stop for a moment and look at my ever so cute pins? Bought at Daiso…how adorable are they?

So the melon had pins in it because…surprise….this ain’t no normal melon!!!!

Because when you cut it open….look what’s inside!

Grapes in Jello folks, grapes in jello!

Hands up who was expecting something really disgusting? Wait a few minutes….it’s coming.

But in a real surprise, the Melon Surprise turned out to be pretty damn super. To my taste, more of a dessert than a salad but still pretty damn good all the same.

Ok…so by the way, both of these recipes come from the “Elegant First Courses” section of Salads For All Seasons in which Rosemary Mayne-Wilson tells us that

“The recipes in this section are designed to excite the eye, delight the palate and stimulate the appetite”

And sure, the Melon Surprise does all of these things. As you can see I tool some liberties with the flavour of jelly and the colour of the grapes.

Time did not permit me to peel the grapes. There is not enough time in the universe to induce me to do that.

Next up, we have Surfer’s Paradise Melon.

Let’s take the ingredients for this individually shall we?

Rockmelons – sure.

Celery – why not?

Grapes…worked in the Melon Surprise.

Apples – I’m getting a bit excited, this is looking Waldorfy…

Mayo…yep, its a Waldorf with Melons. That sounds great!

But wait…there’s more?

Oh yeah, Walnuts right? Waldorf with Melons. Awesome.

What? What do you mean the final ingredient isn’t walnuts? How can we have Waldorf with Melons without Walnuts?

Oh, I see the quirky bit, the RMW spin is that it’s not walnuts. So what is it? Almonds? Cashews? Pistachios?

It’s what?

Yeah…that’s what I thought you said…..

Ok…look, I just want to doublecheck.

You said tuna right?

Like in the fish?

Oh for the love of God….why?

Incidentally, the tuna and fruit combo must be vibing in some retro space because recently the lovely Erica from Retro Recipe Attempts was guesting on Mid Century Menu and made some Tuna Apple Sandwiches.

In the blurb for this salad RMW says:

“When Australians are overseas, few requests are made for them to contribute to food stalls and fairs…it is assumed that our cuisine is either too dull to be considered or just an offshoot of English cooking…However, if there is a request for an Australian dish, one friend always serves this grand melon appetizer”

I suspect she’s confusing cause and effect…

If anyone turned up to my food stall or fair with a mix of canned tuna and rockmelon, I’d probably ban their whole nation too.

However, here it is….

Surfer's Paradise Melon Salad — Surfer’s Paradise Melon Salad

It looks pretty good doesn’t it?

And truth be told, it was not disgusting. It had a nice crunch and it was…palatable. I might have actually liked it without the rockmelon…

Surfer's Paradise Melon Salad2 — Surfer’s Paradise Melon Salad2

One thing? If you ever plan on making this, when you mix the rockmelon and tuna together, it looks huge. There is a mountain of Surfer’s Paradise Melon Salad such that you think you’ll never be able to eat it all.

I had for lunch at around 12:30. And, believe me, by 5:00pm I was ready to gnaw the leg off my chair. Because when you think about it, this is what it is:

Thanks company I am not going to name (but hint, their name is pretty clearly displayed in the photo) for only putting half a can of tuna into a can of tuna. I guess that’s why it’s called light….And the rest of it is just fruit and celery so I guess you know, from a weight loss perspective this is win-win. You won’t want to eat it but when you do, it probably has all of about 3 calories.

And just so I’m not deterring tourism to our lovely Gold Coast, I can almost guarantee that no one in Surfer’s Paradise is eating this…do not let this dissuade you from coming.

By the way, I just signed up for 100 Happy Days and will be regularly tweeting my happy snaps. You can follow my progress on Twitter or join up. To find out more, click the link:

http://100happydays.com/

I”m going to spending my week finding things that make me happy. Make yours fabulous whatever you do!

01
Mar
2013

Retro Food For Modern Times – Scotch Woodcock and Sunday Television

categories: Anchovies, Eggs, Supper

“We’re having a little soirée after the theatre tomorrow darling, nothing fancy, maybe some scotch woodcock and a nightcap or two. Do come”

No one’s ever said that to me. Because I don’t live at Brideshead. Or Downton Abbey.

The recipe for Scotch Woodcock appears in the After-Theatre Party Section of The Party Cookbook by Anne Marshall and Elizabeth Sewell (1971). I can’t help it, that combination of the After-Theatre Party and the Scotch Woodcock immediately had me imagining something English and posh and from a bygone, more glamorous era. In my mind, Scotch Woodcock consisted of a game bird shot on the estate by the endearingly eccentric squire and then marinated in gallons of whiskey.

Wrong and wrong. This is Scotch Woodcock.

If you happen to be thinking “But that looks nothing like pheasant drowned in single malt…In fact it looks remarkably like scrambled eggs on toast topped with anchovies”, congratulations! You get this weeks Elephant Stamp!

elephant_stamp

I’m not sure why this is called Scotch Woodcock when it contains neither whiskey nor woodcock. Then again, those cheeky Brits do like to bamboozle the foreigners with their nomenclature. (We’ll be getting on to Welsh Rarebit in a future post. Toad in the Hole will never be mentioned again. Except to say, that the best thing about it is that it doesn’t actually contain toads).

I wish I lived in world where I gave after theatre parties (or was invited to them). Unfortunately I don’t and I suspect not many of us do. I do however, have a penchant for a meal I can whip up as a quick and easy light supper during my Sunday night television marathon.

Scotch Woodcock fits the bill exactly. Here’s how it’s done.

The evening starts at 6:30 with The Super-Sizers Go… If you have never seen this show and have any interest in food history done in the most hilarious way, stop right now. Do not pass go. Do not collect $200. Watch The Super-Sizers Go… then come back. That last bit’s important. Make sure you come back.

[youtube=http://www.youtube.com/watch?v=HQlanfOun64]

Anyway, during the breaks in The Super-Sizers you can do the following:

Gather your ingredients. If you are thinking that the milk in the photo below looks a little thick, you’re absolutely right. We had run out of milk. (So much for recipe preparation!) I used cream for the photo and mixed it with a splash of water for the cooking. And, no I couldn’t have gone and bought milk. I had FOUR hours of television to watch.

Scotch Woodcock - Ingredients — Scotch Woodcock – Ingredients

Make and Butter Your toast. Make an extra piece of toast. Hot buttered toast is one of the best things in the world. Munch on this whilst you watch the end of Super Sizers.

7:30. Masterchef: The Professionals. I can’t help it. I am an unashamed Masterchef addict. And I am loving the professionals. It’s as contrived and the situations are as silly as the normal Masterchef but Marco Pierre White is amazing. He’s like a wise owl, dispensing advice to the hapless. I want him to be my Dad.

[youtube=http://www.youtube.com/watch?v=sV11bTbK9m4]

During breaks in ‘Masterchef, Scramble your eggs. I chose not to add salt as I thought the anchovy and olive topping would be salty enough. They were.

You might also want to open a bottle at this stage. Sparkling wine is lovely with this…and hey, don’t we all need a little sparkle to help us face Monday?

Next break, heat your grill, load the scrambled eggs, anchovies (I added some olives) onto the toast and warm through.

Serve with another glass of bubbles.

(Just a quick note about the serving sizes. This may feed 4 people as stipulated in the recipe if it is part of a larger “after-theatre party” spread. We had it as a light meal and the quantities listed in the recipe were perfect. We had eaten a large, late lunch though. Adjust your quantities as required).

Creamy scrambled eggs, crispy toast, and the salty hit of the anchovies. Delicious!

8:30 Elementary. I know it’s not as good as the Benedict Cumberbatch and Martin Freeman Sherlock which is brilliant, but it’s absolutely watchable.

During the breaks, do your dishes and tidy the kitchen. Better still get your significant other to do the dishes and tidy the kitchen. And send him out for some milk.

9:30 You can both settle back down on the couch and finish that bottle whilst watching The Graham Norton Show.

I admit, it’s hardly high glamour but I can think of many worse ways of spending a Sunday night!

Enjoy your week!

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30
Sep
2012

Retro Food For Modern Times: The Busy Woman’s Fish and Spinach Challenge

categories: Fish, Macadamias, Salmon, Spinach

Most of the time, I can make a snap judgement as to how awful something will be just by reading the recipe. Take, for instance, the Oyster Soup mentioned in the previous post. I don’t actually have to taste it to know it will be repulsive. I can mock a lot of things without having to hand over cash for the privilege. Sometimes though, the line between good and evil is not so easily drawn. So it was with the Busy Woman’s Cookbook recipe for Fish Fingers in Sauce Verte.

I have a soft spot for fish fingers. They were a staple of my childhood and even now, particularly if I come home a bit boozy, fish fingers are a guilty pleasure of mine. So, I wasn’t entirely averse to giving this recipe a try.

The result:

I had a dilemma with how exactly to eat this though. The recipe is not particularly helpful. Serve sauce with fish fingers it says. How? I’d made two fish fingers so I tried it two ways.

Of the two, the dip was preferable as the slather made the crispy crumb coating on the fish fingers go soggy. In all honesty though, selecting one of these as being better than the other was a little bit like choosing between being punched or kicked in the face. Given the choice, you may prefer one over the other but neither would always be a better option.

As mentioned, I was unsure about how the Fish Finger dish might turn out. And the idea of the challenge was born – put a borderline recipe up against one with similar ingredients that sounds ok. Compare the two.

A search of my cookbooks lead me to a different fish with spinach sauce recipe – Fish with Spinach Hollandaise – from another AWW cookbook – The Best Seafood Recipes.

Incidentally, the Fish Finger with Sauce Verte recipe did not make it into The Best Seafood Recipes. Quelle surprise. Also, I used salmon in my version of the Fish with Spinach Hollandaise sauce recipe, because I had some in my freezer.

The result:

I compared the two recipes on 5 parameters: Taste, Ease of Cooking, Overall Look, Cost and Nutrition.

Taste

The retro food did not compare well. The fault was in the Sauce Verte. The next sentence is something I have never actually uttered before. Here goes.

It would have been better without the wine.

Wow. I’m still here. I thought for sure a bolt from the blue would have struck me down for so flagrantly defying my prevailing ethos. The combination of wine and lemon made the sauce too sour, a little bit bitter and combined with the spinach made my teeth go a little furry. It was not pleasant. The wine would have been much better just being drunk, preferably in copious amounts prior to eating the Fish Fingers in Sauce Verte.

The other surprise was that the sugar in the Fish with Spinach Hollandaise really worked! It somehow brightened the sauce up and I think also worked well with the toasted macadamias. The nuts were great and added some crunchy texture into the modern dish.

Fish with Spinach Hollandaise won this round easily!

Ease of Cooking

One of the problems with cooking fish is that it can be hard to get it just right – ie not overcooked. For that reason alone, the Fish Finger dish won this challenge.

They were both very quick, with the sauce being able to made whilst the fish was cooking. One note though – the Fish Finger with Sauce Verte recipe states to cook the fish fingers for 20 minutes. I cooked mine for under ten and they were fine.

Look

Let’s start with the sauce. Only one of these can really be called a sauce Verte. The other is more of a Sauce Not So Verte.

Aesthetically, the Fish with Spinach Hollandaise was far more pleasing to my eye. I loved the combination of the bright green sauce and the pink salmon. I thought this was a really pretty looking dish and it won this round hands down.

Cost

Fish Fingers and frozen spinach are cheap. Salmon and macadamias are not. Lets move on.

Nutritional Value

I’m not a nutritionist but I’m probably not wrong in suggesting that fresh salmon and spinach are better for you than frozen spinach and fish fingers. I’d also hazard a guess that macadamias are more healthy than whatever the hell they crumb fish fingers with. Even with the butter and sugar I think the modern version wins out.

The Busy Woman’s Fish Finger recipe did not fare as badly as I thought it would. Personally if I had to rank the parameters, I would probably place taste and nutritional value towards the top of the list but I also recognise that sometimes cheap and cheerful is exactly what you need. Even under these circumstances I would not make the Sauce Verte again. It was not good. The remainder of the box of fish fingers is in my freezer and when the time is right will be eaten with this busy woman’s preferred combination of mayonnaise and tabasco!

11
Jul
2012

The Italian Cuisine I Love – Tuna Stuffed Tomatoes

categories: Italy, Lunch, Starters, Tomatoes, Tuna

Tuna Stuffed Tomatoes

These would be great for lunch or a light summer supper. Or you could serve just one as a starter.They are perfect for a hot day as there is no cooking!!!!

They would also be really cute if you made them for a tea party or as a finger food using cherry tomatoes and piping the mixture in.

4 firm ripe tomatoes
1 cup canned tuna
3/4 cup pimento stuffed olives, chopped
2 tbsp grated onion’
1 tbsp parsley, minced
1 tsp capers, chopped
2 anchovy fillets, mashed
1 tsp lemon juice
mayonnaise
1 tbsp chives

Cut the top off the tomatoes, hollow out carefully.

Mash tuna and combine with all oth er ingredients except mayonnaise and chives.

Mix well.

Add enough mayonnaise to bind the mixture.

Fill the tomato shells and sprinkle with chives.

Chill before serving.