Category: Meat

Frankfurter Roka

Hello friends, I’m shaking things up today with a vintage recipe from Good Housekeeping’s Cooking for Today. Firstly, this is just the tip of the iceberg. This was a 13-part weekly magazine.  The recipe for Frankfurter Roka comes from issue #2. I have a few of these, which I intend to cook from this year, so we will definitely be hearing more from this mag in the coming months!  

Moving on, I’m channelling my inner Beatles and “Hey Jude”-ing a vintage recipe for Frankfurter Roka. Meaning, my aim is to “Take a sad song and make it better.” Just substitute “song” for “salad” and we’re there!

The Original Recipe for Frankfurter Roka

Here is a picture of the old and the new!

Frankfurter Roka collage (1)

My Changes To The Original and Why

The original recipe promised a vibrant salad brimming with flavours I adore: tangy blue cheese, briny olives, and earthy potatoes. However, there were two ingredient that simply had to go.  First up was the frankfurters. The mere thought of them makes me gag.   Consequently, I had a delicious replacement in mind: finely sliced, pan-fried chorizo, adding a delightful smoky depth to the dish. 

Whilst canned potatoes don’t give me the same visceral reaction, I would never willingly eat them!  So, out with the convenience, in with the fresh! I opted to boil some lovely new potatoes and then pan-fry them in the aromatic oil left behind from the chorizo.

Now, the dressing presented its own challenge. The original recipe called for Kraft Roka Blue Cheese Dressing, a product sadly unavailable in Australia. No worries! I decided to channel my inner Nigella Lawson and whip up her “Universally Useful Blue Cheese Dressing.” While I skipped the HP sauce (personal preference!), I added a touch more Worcestershire sauce for an extra kick.

Finally, I decided to serve the Frankfurter Roka in large lettuce leaves. Consequently, everyone can choose their favourite bits and the amount of dressing they prefer. Furthermore, these could then be wrapped up and eaten using your hands, similarly to how you would in a Vietnamese restaurant when you get to wrap your spring rolls in lettuce and herbs.  This makes for a fun shared plate to eat with family or friends!   Here’s my updated recipe!

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Frankfurter Roka, Updated

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My take on a vintage salad.  These amounts will serve 2 people as a light meal.  

Ingredients

Scale
  • 1 chorizo sausage
  • 46 new potatoes, peeled and cut into a 1cm dice
  • 1 Serve of Nigella Lawson’s Universally Useful Blue Cheese Dressing, or if it is available in your country, some Kraft Roka Blue Cheese Dressing
  • 12 stuffed olives
  •  A pile of large lettuce leaves to serve – Cos / Romaine or Iceberg are ideal

Instructions

  • Boil the potatoes in salted water until they are just tender (about 10 minutes)  Drain.
  • Slice the chorizo and place in a frying pan.  You do not need to heat the pan or add any oil.  Cook the chorizo over medium heat until they are nicely browned.  
  • Remove the chorizo slices from the pan.  Add the potatoes.  Fry the potatoes in the oil left by the chorizo until they are golden and crisp.
  • Place your lettuce leaves on a serving platter. 
  • Mix the chorizo, potatoes and olives, sprinkle with the parsley. 
  • Serve the blue cheese dressing on the side.

To eat, load your lettuce leaves with the chorizo and potato mix.  Pour as much or as little of the blue cheese dressing as you desire over the top.

Enjoy! 

 

I loved my updated version of Frankfurter Roka!  I hope that you will also think that I’ve taken a sad salad and made it better…better…better…

Have a great week!

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Veal with Cream Sauce

Hello Friends, today we’re continuing our journey into Austria in 1972.  We started with some Eggs in Sour Cream a few weeks back and that was a great dish!  Now, I’m sure some of you might be expecting a Wiener Schnitzel as the main course.  However, as I have already shared a fancy version recently, I thought I would choose something a little different.  So today, we are dining on a dish of Veal in Cream Sauce.  This recipe sings to my soul! Capers, mustard, lemons.  As they say in Austria, a few of my favourite things

However, the Good Housekeeping World Cookery chapter on Austrian cuisine, gives us, a world of hearty peasant fare for mains. Now, don’t get me wrong, I adore a good, wholesome dish, but let’s be honest, ‘hearty peasant fare’ doesn’t always translate to the most Instagrammable plate.

As Jenny from Silver Screen Suppers so eloquently put it, ‘brown food is the enemy of the photographer.’ Therefore, I implore you, dear reader, to feast your eyes on the words, not the pictures, for this dish is a revelation

Veal in Cream Sauce

The cream sauce was glorious! Honestly, I could bathe in it. Furthermore, it worked perfectly with the veal, but I could see it gracing chicken, fish, and shellfish. In fact, I would have eaten it with just the potatoes and the broccoli, never mind the veal!  To accompany the veal, I served steamed broccoli, a vibrant green counterpoint to the rich sauce, and Nigella’s divine Salt and Vinegar Potatoes, a perfect accompaniment. Finally, as the good Doctor Seuss might say, ‘I would eat this on a plane, I would eat this on a train, I would eat this in a box, I would eat this with a fox!

This is how eating this made me feel!

Veal In Cream Sauce – The Recipe

Austria - Veal with Cream Sauce

 

Veal in Crean Sauce 2

As a total aside, can I say how hard it is for me to type “Austria”? My fingers automatically move to “Australia”!  I have had to correct this so many times in these posts!  I, for one, will be glad when I hit the chapter on Belgium, so that I don’t have to keep correcting my spelling! 

 

Have a great week!

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Fusion Food – December 2004

Hello time travellers, and welcome to December 2004, where we are decking the halls with Fusion food courtesy of Delicious Magazine.  For those who are not familiar with the term,  the Escoffier School of Culinary Arts says it involves  “bringing together ingredients from different cultures and merging recipes. This technique of joining culinary forces offers truly novel flavour combinations and unique menu offerings”. 

In their examples, they list Tex-Mex and French Vietnamese. My personal favourite fusion was an absolutely fabulous Korean Taco place near where I used to work. Their kimchi fries were to die for!!! Kedgeree, which I also love, is a fabulous Anglo-Indian creation. I am also not averse to a tandoori chicken pizza!

On the menu today, we have an American / Middle Eastern mash-up, an Anglo-Indian combo that is not kedgeree and an Irish / French marriage to finish off.  Will these be in the realm of kimchi fries?  We’ll find out soon enough. 

But first, it wouldn’t be a 20 Years Ago Post without a quick look at what was making the charts in December 2004. 

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Step Back in Time – December 2004

Movies

Today we are looking at the film charts from December 2004 and what a month!  In the first week of December, National Treasure was number 1,Bad Santa was #4 and Garden State was #6.  Week 2: Team America: World Police was #1.  In Week 3, Ocean’s Twelve was number 1. Personally, I hated that one so it just goes to prove you can’t have everything.  But in the fourth week,  Lemony Snicket was # 1, and to round out the month, Meet The Fockers topped the box office, and Phantom of the Opera, which we spoke about last month, was #6.

Music

There was no change from last month in the top songs. My Boo by Usher and Alicia Keys was number 1 in the first week, and Drop It Like It’s Hot by Snoop Dog was top of the Billboard charts for the rest of the month. 

Books

In a weird twist, The Da Vinci Code headed back to the top of the charts in the first week of December.  I can’t explain this. The movie didn’t come out til 2006 so it wasn’t tied to that.  And surely everyone who wanted to read it, had already read it by then.  Maybe it was a surge of people buying Secret Santa gifts for their coworkers.  Anyway, its return was short; Night Fall by Nelson DeMille took top place the second week, and Five People You Meet in Heaven by Mitch Albom was the best-selling book for the remainder of December. 

Two things that I would have wanted as Christmas presents that year were the rerelease of Stephanie Alexander’s Classic “The Cook’s Companion“, although with a massive price tag of $125, I’m pretty sure it wasn’t under any tree with my name on it.  Also, according to Delicious magazine, this was when Nigella Lawson’s “Feast” was released.  

So, now that we have set the scene, let’s set the table for our fusion feast!

December 2004 menu

Lobster Cocktail with Preserved Lemon

This recipe livens up the traditional prawn (shrimp) cocktail with a bit of luxe from the lobster and some Middle Eastern flavours of preserved lemon and harissa.  You will see that the recipe calls for a whole lobster.  I used a far more economical lobster tail, and one tail between the two of us was perfect for a starter.  This meal looks elegant and ritzy but can be made without a high price tag.  

Lobster Cocktail2

This was delicious, and every ingredient had its place.  I had never even thought of using a grain in a seafood cocktail.  And, to be honest, I thought about not including the burghul wheat.  Please don’t do this, it brought a beautiful nuttiness to the lobster cocktail.  I’d never had it before but now, I want to have burghul in every seafood cocktail!   It was a game changer ingredient! 

A word of advice on the sauce.  When I first made the harissa sauce, I thought it was a little bland, so I added more harissa.  I then popped it into the fridge whilst I made the rest.  The flavours continued to develop, so what I ended up with was somewhat spicier than when it went into the fridge!  It still tasted delish, but be careful if you are playing with the ratios, as you don’t want to overpower the flavour of that lovely lobster! 

Finally, our lime tree was also bare so I used a lemon as my garnish.  We’ll now have to wait til winter for fresh limes but the lemon tree is the gift that keeps on giving!   

Lobster Cocktail (1)

Lamb Rack with Coconut Gravy and Mango Chutney

This feels to me like a perfect blend of the Fussiest Eater in the World’s tastes and mine.  He likes his good old English roast.  I like a bit of spice!  This recipe was, therefore, a win-win!  It felt a bit unusual adding the curry gravy to the meat after it was cooked but this recipe really worked for me!

Lamb with Coconut Gravy

Lamb Rack Recipe (1)

Baileys Crème Brulée

Speaking of win – win…Baileys is one of my favourite tipples.  And crème brulée is one of my favourite desserts.  This was DELIGHTFUL!  The Baileys was there but more like a whisper than a scream.  If I hadn’t known it was was Baileys  I would have spent the first few spoonfuls thinking…”I know what that flavour is….but I need just one more spoonful to figure it out”…and after that I would have decided not to worry too much about defining the flavour and just dug in for sheer enjoyment!  And of course, if you want a stronger Baileys flavour, a little glass on the side wouldn’t go astray!

Baileys Creme Brulee1

Baileys Creme Brulee Recipe

And just listen to that crack!

My Nigella Moment – Tomato Tarte Tatin

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 may not fit with the overall menu theme but I’m sneaking it in because it is too good not to share. 

The tomato tatin was absolutely delicious.  What made it SPECTACULAR was the caramelised garlic.  I made the tomato tarte tatin on a night when I was by myself so I made a quarter quantity of the caramelised garlic.  Massive mistake.  It was absolutely delicious.  I had some left over after the tomato tatin and I put it on absolutely everything I ate over the next day or so.  Salad?  I added it to the dressing?  Steak, I added it as a little condiment.  Snacking – the carmelised galirc and butter on really fresh bread was divine.  Seriously someone needs to bottle that up and sell it.  I would buy a lifetime supply!

The ricotta cream was also really nice.  I did add a little tip I picked up from Girl Dinner and added a splash of pickle juice into the ricotta mix which I thought set it off really nicely! 

Tomato Tarte Tatin2jpg

 

Tomato Tarte Tatin Recipe (1)

What a month!  Each of these brought me joy! I’m so glad the December 2004 issue of Delicious delivered fusion, not confusion.  Now, I need to dash; I have a great little business idea I want to try out!

Garlic Booth

Have a great week!

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Mainland Teriyaki

Today, we’re continuing our virtual journey to the South Sea Islands which started with Fish in Lolo Sauce. Our culinary adventure takes us through the pages of Good Housekeeping’s World Cookery (1972), where today we are rediscovering a classic recipe: Mainland Teriyaki.

Mainland Teriyaki 5

Setting the Scene

Imagine yourself on a secluded beach. The warm sun gently warms your skin while ocean waves crash softly against the shore. Meanwhile, the air is filled with the sweet scent of tropical flowers. Then, someone fires up a grill. Soon, you smell roasting pineapple and grilling meat. That’s the essence of Mainland Teriyaki. It captures the spirit of the South Sea Islands, even though the recipe has Japanese origins.

Although Mainland Teriyaki may not be for everyone, those who love a blend of sweet, savory, and tangy flavors will be delighted. The combination of sweet pineapple, salty olives, and umami-rich, garlicky, ginger-infused marinated steak is delicious!

 
 

 

For me, Mainland Teriyaki brought back a wave of nostalgia. It reminded me of a time I’ve only ever experienced through the lens of film and television. Specifically, it evoked memories of Gidget, the iconic surfer girl. Additionally, it took me back to when a young, handsome Elvis Presley was playing his ukulele on the beach in Blue Hawaii.

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Mainland Teriyaki is a perfect dish to enjoy on a warm summer day. Or, if you’re feeling a bit blue, it can serve as a reminder that summer is coming, even if it feels like “it’s been a long cold and lonely winter.” The combination of sweet, savory, and tangy flavors will transport you to a tropical paradise, making you forget about the cold weather. 

lvis-Presley-Joan-Blackman-Blue-Hawaii

Whatever your mood, why not fire up the grill and get ready to savor a taste of the South Sea Islands, courtesy of Mainland Teriyaki? 

Mainland Teriyaki – The Recipe

Mainland Teriyaki 4

At first I thought the inclusion of olives in this recipe was a bit weird.  They really didnt seem to fit in with the Asian inspired flavours of the rest of the dish.  But they really work together well here, just like they do on pizza!  

Mainland Teriyaki Recipe2

Have a great week!  

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Spice It Up – August 2004

Hello friends! Welcome to Twenty Years Ago Today! For a spicy twist this month, I turned to the August 2004 issue of Delicious magazine for recipe ideas.  While the month wasn’t perfect, one dish stood out as a clear highlight and is easily one of my top ten of the year.  But, before we get there, let’s take a little look at what was making the charts pop culture-wise back in August 2004!

Apple and Blackberry pie (1)

 

Pop Culture – August 2004

So, for the first week of August 2004 and, also for the first time in what seems like eleventy billion years, The Da Vinci Code was NOT  the number one selling book.  That honour went to R for Ricochet by Sue Grafton.  Now, I have never read any of this series.  Is anyone out there a fan?  I love a good mystery / thriller.  Please let me know if you think this series might be good for me!  However, before we get too excited about the demise of The Da Vinci Code, it went back to number one for the rest of August. 

Collateral was the best-selling film of August 2004 but Garden State, which was a film we covered in my film club was #10.  Leave, (Get Out) by JoJo was the number 1 song.  I do not remember this song or the singer at all!!!  Does anyone? 

In the absence of any memory of JoJo, let’s pop the soundtrack for Garden State onto Spotify and get cooking!

 

The Spice It Up Menu – August 2004

Menu August 2004

Gado Gado

Spices used – garlic, ginger etc in the Satay sauce, chilli

I adore Gado Gado. It’s the perfect balance of health and indulgence, combining the virtue of steamed vegetables with the decadence of a spicy satay sauce. Unfortunately, despite searching through multiple supermarkets, I couldn’t find the tofu puffs I typically include. To compensate for the protein, I added some eggs.  I ate this as a main dish so wanted to make it a substantial meal.  

I also took some liberties with the vegetables, using ingredients I preferred or had readily available instead of strictly adhering to the recipe.”

Gado Gado

Gado-Gado Recipe

 

AA August - Easy Gado Gado (1)

 

Lamb Chops with Bay, Paprika and Chickpeas

Spice used: Paprika

The Jamie Oliver recipe was…alright. While it wasn’t a favorite, it was certainly edible. I’m not likely to make it again, but it was passable.

The biggest issue was the excessive amount of chili. As someone who enjoys spicy food, that’s a rare complaint for me. The chili completely overwhelmed the other flavors.

Another minor annoyance was the recipe’s use of the term “chops” while actually calling for “cutlets.” For those unfamiliar with lamb, cutlets are significantly more expensive than traditional chops. I used loin chops for my version because I had some in my freezer.

Lamb Chops with Bay, Paprika and Chickpeas

Lamb Chops with Bay, Paprika and Chickpeas Recipe

August  2004- Lamb Chops

Apple and Blackberry Pie

Spices used: Cinnamon and Cloves

This. Was .Divine.

Unfortunately, my photos were not.  Please don’t judge this on the photo or my really bad lattice work because the pie really truly was AMAZING!!!!  This is a top ten dish if ever there was one! There is a version with Rhubarb mentioned which I will also be trying ASAP!

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Apple and Blackberry Pie 2

 

Apple and Blackberry Pie Recipe

AA August - Apple and Blackberry Pie2 (2)

Cinnamon Tea and Recipe

Spice Used:  Cinnamon

Delicious Magazine also contained a recipe for Cinnamon Tea.  I only ever really drink herbal tea, so this was not for me.  Howeever, as the name suggests, it does contain a spice so if you are a tea drinker and maybe wanted something to sip on  while eating your pie, here is the recipe. 

AA August - Cinnamon Tea

 

My Nigella Moment  – Leek and Gorgonzola Tarts

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. 

I love leek and gorgonzola anything as it reminds me of a pizzeria I used to go to with my work mates a few years ago that did an amazing leek and gorgonzola pizza! I didn’t think these were as good as the pizza but that could also be nostalgia talking.  They were quite nice in their own right! 

Leek and Gorgonzola Tart

Leek and Gorgonzola Tarts Recipe

Leek and Gorgonzola Tarts

I hope you have enjoyed this trip back to August 2004.   Have a great week! 

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