Hey Friends, here’s a surprise midweek quickie for you! I had a couple of skewers leftover from my Mainland Teriyaki and talking about how some of the ingredients were akin to those on a pizza got me thinking….this was the result!
Ingredients for the Mainland Teriyaki Pizza
Flatbread
Tomato Paste
Mozzarella
Leftover Mainland Teriyaki Skewers
A sprinkle of chilli flakes
Some thinly sliced shallots
Layer it all up, pop it into a really hot oven and you have dinner in 10 minutes!
These are just suggestions. After all, this is a dish based on leftovers. If you have some red or green peppers or mushrooms languishing at the bottom of your fridge, chop them up and add them in. Maybe throw in some anchovies or cherry tomatoes or herbs. Or some Togarashi instead of regular chill to ramp up the Japanese connection!
Heaven!
It’s probably a good thing I have no more Mainland Teryiyaki Skewers left. We went from a Japanese inspired South Seas Dish to a Japanese influened Hawaiian inpsired Pizza. Who knowa what might have come next! A Japanese / Hawaiian / Italian Taco? And after that, a Japanese / Hawaiian / Italian / Mexican Fattoush? Maybe it’s s fitting end that the last chapter in Good Housekeeping’s World Cookery is inspiring a mix of all that has gone before it!
“That’s great, it starts with an earthquake, birds and snakes, an aeroplane”…so begins the fabulous REM song, “It’s The End of The World As We Know It”. And for me, this year actually began with a 7.6 magnitude earthquake when we were holidaying in Darwin. Last month we celebrated my birthday in absolute chaos (more on that later) whilst on holiday in Port Douglas. And when I say chaos, I mean a total f*cking nightmare. So when the random number generator chose “Birthday Party, Cheesecake, Jelly Bean, Boom! I thought it might be a good chance to reset and have a little party to make up for the day that was ruined! The vehicle of choice for this month is Super Food Ideas, from September 2003 and I went in search of party food.
But first, let’s take a little wander down the memory lane to the heady days of September 2003. R Kelly’s Ignition (Remix) was #1. Less said about that the better I think. Finding Nemo was top of the box office and The Da Vinci Code was still the most popular book!
The Menu – September 2003
Margarita
Now, I can’t think of a much better way to kick of any birthday celebration than with a classic Margarita! And this one was perfection!!!!! I
The cocktail napkin you see in the above photo was one of a set of napkins I bought in Port Douglas. They are all super cute and also an inspiration to make the rest of the cocktails featured on them!
And as with the margarita, the first four days of our holiday were wonderful. Port Douglas is such an amazing place. Rainforest, reef and beach – great restaurants, perfect weather….the only downside is the crocodiles…and the murder birds!
Margarita Recipe
Seafood Pizza
As you may have noticed, I love my seafood! This nicely leads me to where our holiday turned paradise into a nightmare. Day 5 of our holiday, which was my actual birthday we had planned to move from our PD central apartment to a house around 10km out of Port Douglas. It was also the night of The Matildas v England final of the Women’s World Cup. We had been out for a lovely dinner the night before so the plan for my birthday was to grab a seafood platter from Port Douglas when we left and then enjoy the evening in our house. Dip in our private pool, , bit of football on the telly, champagne on ice, and our gourmet seafood platter…could life get any better?
Better? No. What we hadn’t figured was that it was about to get a whole lot worse!
We turned up at the house, for which we had a confirmed booking from one of the largest, if not the largest booking agencies in the world. The Fussiest Eater sends a text to the owner asking for the keypad number as the gate is locked. We are there for about 5 minutes when a woman comes out of the house. “Can I help you?” she asks. “Oh, yes, you probably just got our text. We’re here for our holiday”
Apparently we weren’t.
In the time that we had made our booking and our actual holiday, the house had been sold. It was no longer holiday accommodation.
It was now 3:00pm on a Saturday, we had no place to stay for the next four nights and we had a rapidly warming seafood platter on the back seat of the hire car.
Seafood Pizza Recipe
Party Pies
You know this is an Aussie Meat Pie because the secret ingredient is a spoonful of Vegemite! I made mini versions of this pie – in Australian we call these Party Pies so they were perfect for my Birthday Party Menu!
Now back to Port Douglas. The Fussiest Eater began calling the owner of the house. He confirmed that he had sold the house and had told the booking agency to cancel all future bookings. I started trying to find us accommodation. The first place I found wanted $15,000 for the four nights. The second $6000. Finally, we were able to find a studio room back in Port Douglas for the four nights for a price that we could actually afford. And that had a fridge in which we could put the seafood platter! From there we called the booking agency who offered to not only refund the cost of the house but also to pay for the emergency accommodation.
The following day we were also able to move into a one-bedroom apartment in the same complex which was a lot better than the studio but still how we had wanted to spend the last few days of our holiday.
As of today though, the booking company have yet to refund us the money for the second Port Douglas Apartment. We are idiots who did not get their OG offer in writing and they are now saying that as the second apartment was cheaper than the housetechnically we are not out of pocket.
Technically they ruined my birthday and did not deliver on the holiday we paid for and expected.
TechnicallyI could have chosen the house that cost $15000 instead of that studio apartment as our alternative accommodation and technically they would have had to refund us the difference.
I didn’t want to be an arsehole.
I’ll leave that up to them.
Meat Pie Recipe
Chewy Almond Crescents
We now turn to the sweet part of our birthday party menu. These were great! Really tasty and not overly sweet. You couldn’t really taste the apricot jam which was a shame. When I make these again, I will maybe add some chopped-up dried apricots into the mix. Or maybe add a glaze with the jam. They were delicious regardless. These would be great with a cup of tea or coffee or equally with a little glass of Baileys! This was probably my favourite thing on the menu. I also loved the butterfly cakes but they were similar to cakes I had made before. These were all new and I was so happy to discover them!
Accomodation saga continued….As of today though, the booking company have yet to refund us the money for the second Port Douglas Apartment. We are idiots who did not get their OG offer in writing and they are now saying that as the second apartment was cheaper than the housetechnically we are not out of pocket.
Technically they ruined my birthday and did not deliver on the holiday we paid for and expected.
TechnicallyI could have chosen the house that cost $15000 instead of that studio apartment as our alternative accommodation and technically they would have had to refund us the difference.
I didn’t want to be an arsehole.
I’ll leave that up to them.
Chewy Almond Crescents Recipe
Lemon Curd Butterfly Cakes
These were so pretty and also delish. I loved the tanginess of the lemon curd with the sweetness of the cupcake!
The one-bedroom apartment was great. However, on the first night, I was woken at around 2 a.m. by the sound of what sounded like a woman screaming. Channelling my inner Nancy Drew, I got out of bed and looked out the window but the side street the room looked out on was deserted. I was just getting back into bed when I heard it again. This time I went to the main room to look out of the front windows but the main street which we overlooked was also quiet. I went back to bed. I heard the same noise once again at around 5 a.m. This time I wondered if maybe someone in the neighbouring rooms was having an argument as again there was no movement on either street.
There was no mention of any attack on the news the following day so I went about my business. As we were walking back to the apartment from dinner I heard the same noise. This time though I was able to see that it was coming from a bird that we had just walked past. A quick Google Search identified these murder birds as Bush Stone Curlews. Thankfully no Nancy Drewing needed for me on the second night. Or thereafter.
Lemon Curd Butterfly Cakes Recipe
My Nigella Moment – Passionfruit Glazed Shortbread
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!
I love shortbread and passionfruit so these were high on my list of things to make. They would have also fit in nicely with my birthday party theme but I ran out of time and had to choose between the Almond Crescents and these. In the end, I have eaten Passionfruit Shortbreads before whilst the Almond Crescents were something new to me so I chose them. These though? High on my list of things to make! And believe me, when I do…I will definitely be popping back to the biscuit tin, Nigella Style, for just one more!
Super Food Ideas really came through for my birthday-themed menu! As did Port Douglas for my birthday holiday. Despite the…ahem…hiccup with the accomodation, PD remains one of my favourite holiday destinations!!!!
Hello, retro food lovers! Let’s take a trip back twenty years to July 2003. While where there, why not pick up the current copy of Delicious Magazine and try to make a meal with ingredients that we can find in our fridge. I set a rule for myself with this one that at least 2 ingredients for each meal had to come from my fridge. For the purposes of full disclosure, I have also listed items I have used from my freezer, pantry and those I bought for the recipes. Before we head to the recipes, let’s set the scene for what else was happening in July 2003!
Pirates of the Caribbean: Curse of the Black Pearl was #1 at the box office, followed by Terminator 3: Rise of the Machines and Bad Boys II. Doesn’t sounds like I would have been going to the movies a lot in July 2003! Instead, I was likely staying at home reading the best-selling Da Vinci Code by Dance Brown and listening to Beyonce’s Crazy in Love. But enough about me, let’s get to our menu!
The Menu – July 2003
BROCCOLI, PANCETTA AND FETA PIZZA
There was a cheese fondue in the magazine which very nearly became the entree for our July 2003 menu but in the end I chose the pizza. The recipe comes from an advertisement for Ardmona Rich and Thick Chopped Tomatoes which was absolutely brilliant and why I decided to use this recipe over the fondue. The advertisements which ran for a number of years featured celebrities not known for their intelligence advertising pureed tomatoes! Rich and thick tomatoes from the rich and…you get it. The ad certainly caught my eye! Also, this was the only recipe in the magazine where I did not have to buy any ingredients, although I substituted a few:
Fridge ingredients
Broccolini (subbed for the broccoli in the recipe)
Proscuitto (subbed for the pancetta in the recipe)
Feta cheese
All of these were leftovers from other things I had made which would have otherwise likley gone to waste
Other ingredients
Puff Pastry – from the freezer
Tinned tomatoes – from the pantry
Broccoli and Pancetta Pizza Recipe
Beef Carpaccio with Parmesan, Horseradish and Raw Beetroot
This is a Jamie Oliver recipe that I made to use up some leftover beetroot. I generally hate beetroot but the fussiest eater in the world likes it so we had half a beetroot in the fridge left over from a roast dinner he had made. A lot of people, including me, give Jamie Oliver a hard time but seriously…this might be one of the best things I have eaten all year!!! It was perfectly pitched. Everything went together so well. It was an absolute dream of a dish! 10/10 Mr Oliver, this one was outstanding!
Fridge ingredients
Beetroot
Horseradish (originally from our garden)
Sour cream (instead of the creme fraiche in the recipe)
Parmesan cheese
Other ingredients
Thyme – from the garden
Lemon – from the garden
Olive oil, salt, pepper – from the pantry
Bought ingredients
1 steak – I was not going to buy a whole fillet for two people!
Rocket -(this cost all of 36 cents!)
Carpaccio recipe:
Chocolate Chestnut Log
On first reading, I thought this would be a cake. Instead, imagine a melt-in-the-mouth mousse with a swirl of chestnut surrounded by a swirl of chocolate chestnut. Delicious but very rich!!!! (Not thick though). If the carpaccio was something I would gladly eat every day, this is a dish I would save for special occasions.
Chocolate Chestnut Log Recipe:
Fridge ingredients
Butter
Egg
Other ingredients
Sugar – from the pantry
Brandy from the drinks cabinet
A can of chestnut puree which had been in the pantry for far too long!
Cocoa powder – from the pantry
Bought ingredients
Dark Chocolate
My Nigella Moment – Fillet of Beef Bourguignonne
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!
I feel a bit sorry for the cheese fondue recipe in the July 2003 issue of Delicious Magazine. It got pipped at the post for the starter and again for the Nigella moment. Those of you who know me, and whose jaws are dropping that I didn’t pick the fondue (twice), take a look at this picture:
The perfectly cooked beef, the glossy sauce, the wine-soaked onions – this dish looks so beautiful and luxurious to me and something that I would definitely cook if I was having a group of people for dinner. Something this size though would feed us both for a week. I’m holding on to this recipe though! Next time we do magazines in my Foodies club, this is exactly where I am heading!!!!
Well, the July 2003 issue of Delicious proved to be an absolute treasure trove of recipes and definitely filled the brief of being able to base a meal, largely on ingredients that were in my fridge!
Hello Friends! I was inspired to make Manakish by Appointment with Death, the latest book in the Dining with The Dame series. The book is largely set in Jordan and although no Jordani food is mentioned (quelle surprise). I thought Manakish would be a good representative dish for that post. I made my version of manakish, took the photos, and then decided to do something else for the Appointment with Death post. But the manakish was really tasty. Too good not to share! So here it is…actually before that. Let’s talk about what it is. Manakish or Manouche is a traditional Jordani flatbread usually with a topping of zaátar or cheese. Mine is a not traditional. It is at best manakish adjacent or as I like to say, manakish-ish. Now, we’ve got through that…here it is:
The Recipe – Manakish
I used this recipe from Hungry Paprikas for the base recipe for my manakish. Per the recipe, I used feta, mozzarella and nigella seeds. And then I added a little sprinkle of Zaátar, some red onion slices and a few chilli flakes. I really had to restrain myself from adding olives, mushrooms, etc as if this was a regular pizza! This was very tasty despite so few ingredients! Sometimes, less really is more!
The salad you can see in the first photo and below is my version of a tomato, pomegranate and caramelised walnut salad from Gourmet Traveller which felt Middle Eastern enough to work well with the Manakish. Also, the cherry tomatoes and the parsley are from my garden! I used olive oil and lemon juice in my dressing to keep it simple. I had also decided to forgo the candied walnuts in the recipe for plain walnuts. Do not do this. They were divine. I wish I had made far more of them than I needed because they were decidedly more-ish!
I would love to see Petra, it looks stunning and is definitely on my bucket list of places to go!
Via Vogue
In the short term though, I will have to content myself with eating Manakish and reading Appointment with Death. The post for which will be up in two weeks’ time!
I am literally at this moment watching The Deer Hunter for my film club. I can see why it’s seen as a classic but so far (about 1.5 hours in) it has been unremittingly grim and I am not expecting a change of tone any time soon. Far less harrowing, this week I am hosting our Tasty Reads Cookbook Club where we are cooking from Recipetin Eats. If you are not a fan, I can recommend it!
What do an Italian revolutionary, a biscuit, a beard and this post have in common? They are all named Garibaldi! This Pizza a la Garibaldi comes from The Italian Cuisine I Love (1977) by Jules J Bond. I have a particular fondess for Jules J so I was eager to pick this book back up again. And who doesn’t love pizza?
What is Pizza a la Garibaldi?
Ok. So, I’m not going to explain pizza. Because it’s pizza!
Pizza a La Garibaldi though? Has cheese, green and black olives, oregano / marjoram, and anchovies. I also added some strips of roasted red pepper for reasons which will become clear right about now! This is the picture of the Pizza a la Garibaldi from The Italian Cusine I Love.
And this is me trying to recreate it. I think Jules J piped lines of tomato sauce on his pizza. There was no way in hell I was going to do that so strips of piquillo pepper it was! I wish I’d had some of those cute rolled anchovies with capers to get the same look as Jules. Mine looked like blobs.
The Recipe And Variations
I was interested to see that Jules uses bread dough as a base for his pizza. I have not been able to find yeast for love or money since the start of the first lockdown when everyone went sourdough mad so I was unable to test that part of the recipe out. Also, my preference is for a thin and crispy base rather than a thicker base so I used one of those souvlaki pitas for my pizza.
The Pizza a la Garibaldi was very tasty but for me the big disappointment was the cheese. Part of the joy of pizza, for me anyway is that beautiful streeeetch of the mozzarella.
Parmesan may be tastier but does not give the same joy! I will definitely use mozzarella next time I make this.
Who Was Garibaldi?
Well, we don’t have all day so here are a collection of fun facts about Giussepe Garibaldi
Unifier of Italy
Garibaldi was almost single-handedly responsible for helping Italy move from a collection of city-states to the country we know today. He and his volunteer army of guerilla fighters, the Redshirts, conquered Lombardy and later Sicily and Naples.
Anti Slavery Advocate
Abraham Lincoln offered Garibaldi a job as a Commander in the American Civil War. Garibaldi refused the post partly because Lincoln did not condemn slavery strongly enough for his liking.
Pacifist
Even though he was a soldier for most of his life, in his later years Garibaldi became something of a pacifist beliving that war was generally neither righteous or an effective means of getting what one wants.
Champion of the Underdog
Garibaldi believed in worker’s rights, women’s emancipation, racial equality, and the abolition of capital punishment.
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Garibaldi spent some time in South American and for the rest of his life work the clothing of the gauchos. He is also the originator of the Garibaldi beard.
Keen Entolmologist*
A little known fact about Garibaldi is that he was an avid collector of flying insects, a love he developed in South America. In order to keep his collection with him on his travels, he had specimens of his collection baked into little clay tablets. He could then pop these into his pocket to look at between skirmishes.
These small clay tablets are believed to be the origin of the Garibaldi biscuit.
(Photo via Delicious Magazine UK)
Modern Day Garibladi
I wasn’t sure if I would be able to find one of these but come on down Navarone Garibaldi. In case you haven’t heard of him, he is the son of Priscilla Presley and Marco Garibaldi, stepbrother to Lisa-Marie Presley and a member of the band Them Guns. Hmmm…maybe he could have gone with The Guns of Navarone…or would that be too obvs? Anyway, here he is!
*This “fact” is little known because I wanted to have an interesting story for the origin of the Garibaldi biscuit. The actual truth is that the reason why they are named after Garibaldi is totally unknown.
