Seafood Archives - Retro Food For Modern Times

27
Oct
2024

Feb 2004 – From the Garden

categories: 20 Years Ago Today, Australian Table, Chicken, Potato, Potato Salad, Scallops, Seafood

Hello dear readers! I was updating the index for the Twenty Years Ago Today posts this week and I realised I had not actually posted this one from way back in February! Given that today’s post was just a little teaser for Murder is Announced which will be released on Tuesday, I thought why not post this today so you also get some real content. Enjoy!

Hello, retro food lovers! Buckle up for a delicious journey back in time! Today, we’re using the magic of Australian Table magazine to teleport ourselves to February 2004, and build a menu that celebrates the vibrant bounty of the garden. Talk about perfect timing, with our own gardens bursting at the seams right now! But before we whip up some culinary magic, let’s take a nostalgic stroll down memory lane and see what was buzzing in pop culture back then.

First up, music: Australia was rocking out to Shannon Noll’s powerful cover of the Moving Pictures classic “What about Me?”. Fun fact, this very song just gave me some serious bragging rights in a pub quiz! So, while it might have retired from the charts, it’s clearly not forgotten.

Now, onto the literary world: can you guess the top-selling book of the first half of February 2004? Drumroll please… yep, you guessed it, it was the phenomenon that was The Da Vinci Code. And if you think its grip on pop culture was about to loosen anytime soon, think again! Speaking of cultural giants, Jesus himself made a big splash on the big screen, with The Passion of the Christ becoming the highest-grossing film of the month. So, get ready for a menu that’s not only fresh and seasonal, but also infused with a touch of early 2004 nostalgia.

Fun Fact From Australian Table February 2004

I found this little timeline of how food evolved in Australia over the last 70 years fascinating I particularly liked it that they did this by looking at old magazines. Hmm…now what does that remind me of?

Now, let’s take a look at our menu.

The Menu – February 2004

Summer Cocktail

Garden ingredient : Mint

This was a take on a Classic Pimms Punch combining gingerale, lemonade, Pimms, cucumber, mint and orange. Many of these recipes often also contain strawberries which we also have growing but this one didn’t. It was however delicious. This was summer in a glass!

Summer Cocktail Recipe

Seared Scallop Salad with Macadamia and Coriander Pesto

Garden Ingredients, Mint, Lime

While I am not a huge scallop fan this was delicious! Next time I make it I would use prawns. Confession: I took some liberties with the salad, swapping out the red capsicum and beansprouts. I can’t eat red capsicum and I could only find huge bags of beansprouts at the greengrocer. Bean sprouts aren’t bad, but buying a giant bag just for a few felt wasteful! I opted for cherry tomatoes (home grown) and red onion instead. This dish is colourful and pretty and the macadamia and coriander pesto is divine!

Seared Scallop Salad with Macadamia and Coriander Pesto

Rosemary and Lemon Chicken with Mint Dressing

Garden Ingredients: Rosemary, Lemon, Mint

This was a great quick and easy midweek meal. Nothing elaborate but relatively quick and tasty.

Rosemary and Lemon Chicken with Mint Dressing – Recipe

Potato Salad with Garlic and Caper Mayonnaise

Garden Ingredients: Lemon, Parsley

I love potato salad. Roseanne Cash Potato Salad remains one of my favourites but the Garlic and Caper Mayo on this one was superb!

Potato Salad with Garlic and Caper Mayonnaise – Recipe

Angel Cheesecake

Garden Ingredients: Limes

I am not 100% sure why this is called an Angel Cheesecake. Maybe because there are egg whites in the filling to make it lighter? Maybe because the combination of lime and passionfruit is divine?

We have a passionfruit vine in the garden but it is only tiny so has not had any fruit on it yet. I am looking forward to making this again with some homegrown passionfruit sometime in the future!

Angel Cheesecake – Recipe

My Nigella Moment – Barbecued Green Rice

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.

This month I chose a recipe that used a technique that was new to me. I have never thought of putting rice on the bbq. But I made the sushi with crispy rice out of the book Eat California by Vivian Lui (highly recommended BTW) and I loved it. And this gave me the same vibes. It was really tasty and I did get the crispy rice I was after but this recipe really needed some salt to make it a 10/10 instead of an 8/10! We also do not have a bbq at the moment so I made this in a pan on the stove.

Barbecued Green Rice Recipe

I really enjoyed this month, it just felt very lemon and mint-heavy in terms of garden produce! There were some absolute winners in the taste department too – the pesto, the potato salad, the cheesecake, and the rice are things that will become part of my repertoire!

29
Sep
2024

September 2004 – Feeling Fruity

categories: 20 Years Ago Today, Asparagus, Avocado, Champagne, Delicious, Duck, Grapefruit, Orange, Prawns, Raspberry, Strawberries

Hello friends and welcome to September 2004. Today, we’ll be exploring a fun fruit-forward menu via Delicious Magazine. But as usual, before we dive into the menu, let’s take a look at what we were watching, reading, and listening to in September 20 years ago.

Unfortunately, I wasn’t rushing to the Cinema in September 2004. Resident Evil: Apocalypse was #1 at the box office, followed by Hero with Sky Captain and The World of Tomorrow at number 3. However, all of these titles are drawing total blanks for me! On the other hand, I am very well aware of the number one book on the best seller lists – it was The Da Vinci Code by Dan Brown, which I think has been number one on the charts since I started doing these Twenty Years Ago posts!

While I may not have been greatly enamoured with the books and films of 2004, the music was another matter. 1985 by Bowling for Soup was #7, and American Idiot was #8. Finally, something for me!”

Speaking of other things for me, let’s get it started in here (BTW, that was #2 in September 2004) with our feeling fruity menu!

The Menu – September 2004

I designed my September 2004 menu using AI. It was a hard slog, and there were times when I was ready to throw my laptop against the wall. However, in the end, it was worth the effort. Even if I do say so myself!

Wicked Champagne Cocktail

This Jamie Oliver recipe was very simple – pomegranate juice with sparkling wine. But it was also a great way to start our fruity theme for September 2004!

Wicked Champagne Cocktail Recipe

Prawn, Grapefruit and Avocado Salad

This was divine!!! All my favourite flavours!

Prawn, Grapefruit and Avocado Salad Recipe

Duck Breast with Raspberry Vinaigrette

Another winner! I had some pink pickled onions from something else I had made in the fridge and I added them to this recipe. I think they worked well with the rest of the ingredients but, they could easily be left out.

Duck Breast with Raspberry Vinaigrette Recipe

Raspberry and Strawberry Mousse Cake

Oh. My. Lord. This was heaven!!!! And for something that looks so gorgeous was very easy to make!

Raspberry and Strawberry Mousse Cake Recipe

Orange and Rosemary Tisane

Drinking this made me feel very Poirot! The blend of orange and rosemary was very pleasant and refreshing.

My Nigella Moment – Asparagus Maltaise

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.

This month’s Nigella dish actually fits the theme. It is an Asparagus Maltaise. Now I only learned recently that Hollandaise was the OG way of saying that the sauce came from / was isnpired by Holland! It’s kind of in the name when you think about about it, but I had never put the two together before. So…Maltaise is a Hollandaise with Orange.. inspired by…Malta?

If you’re wondering why my sauce is pink…well the recipe called for Blood Orange and the Blood orange I bought (not on purpose, I literally grabbed the first blood orange I saw at the supermarket) were the darkest I have ever seen!

The juice looked like red wine!

It was that depth of colour that turned my sauce pink! I thought this looked spectacular! Pink and green are one of my favorite color combinations. And the flavour of that blood orange was spectacular!

This was delicious!!!! One of the dishes that makes me so glad I am going back and exploring these magazines!

Asparagus Maltaise Recipe

What a month!!!! I loved cooking these recipes! They were all amazing!!! And helped me to get my seven a day! Have a great week!

07
Jul
2024

New Zealand Oyster Cocktail

categories: 1970's food, 1970's recipes, Good Housekeeping World Cookery, New Zealand, Oysters, Starters

Hello friends, I’m back. The old adage that time heals all wounds has lasted so long because it is true. I have had my period of grief. And whilst it is still not entirely gone, facing each day without tears is getting easier. And what better way to celebrate my return than with a spicy starter from the land of the long white cloud! Today’s New Zealand Oyster Cocktail recipe comes from Good Housekeeping’s World Cookery (1972). The book says that New Zealand men like food with no frills or foreign touches. Based on the two recipes I’ve made, my summary of New Zealand food is not “no frills” but “Ugly Delicious”.

This recipe was somewhat nostalgic for me as back in the day, our local pub used to do a “Bloody Mary Oyster Shot” as an starter. The New Zealand Oyster Cocktail had a very similar vibe. These aren’t pretty! But the best part about ugly delicious is the delicious. And these met that brief in spades, even without the added sprinkle of nostalgia!

New Zealand Oyster Cocktail – The Recipe

If you are entertaining and want a starter that takes less than a minute to make but has a wow factor and as mentioned tastes great, then the New Zealand Oyster Cocktail is for you!

My Variations

The recipe calls for Tomato Sauce which to me means ketchup. We’re classy people here at Retro Food for Modern Homes and ketchup is reserved for chips and pies. I used tomato juice which also added to the Bloody Mary feel.
For my piquant Table Sauce I used a mix of Tabasco and Worchestershire.
I made a little jug of the tomato juice, Tabasco, Worchestershire, Lemon juice and seasonings and added that to the oysters instead of adding each of these individually as the recipe suggests
Finally my serviing glasses were only large enough for one oyster but I prefer the idea of an indidivual serve rather than muliple oysters in the one cup!
You can also ditch the glasses all togther and pour your combined sauce and seasonings into the shell itself! This, to my eye looks a bit prettier but is harder to eat without spilling tomato juice all over yourself!
If you wanted to ramp up the Bloody Maryness of these, add a little splash of Vodka into your tomato juice mix!

Have a great week!

23
Mar
2024

March 2004 – No O’s

categories: 20 Years Ago Today, Custard, Delicious, Desserts, Magazines, Potato, Prawns, Salad, Steak

Hello, retro food lovers! Today we are stepping back in time for a fun theme. Remember the childhood book “Ghosts and Crows and Things With O’s? Well, today is the opposite. My aim today was to create a menu where none of the recipes contain the letter O in its name. Weird? Yes but so is Omicronphobia which is a fear of the letter O. Just in case you ever happen to be entertaining someone suffering from this affliction, here is a menu for you. Also, please don’t tell them I called them weird! Our guide today is the March 2004 issue of Delicious Magazine.

So, what else was happening in March 2004? Well, a fire crew in a hurry to get to a fire in Melbourne Florida left a fryer on in the firehouse. A little later they got a call to come and put out another fire…at their firehouse! In popular culture, the Da Vinci code was still top of the best seller lists and The Passion of The Christ was number 1 at the box office. Yeah by Usher was the number one song.

Now, that we have set the scene, let’s get to the menu

The Menu – March 2004

Prawn Caesar Salad

This was not strictly a Caesar Salad as the dressing was more of a Marie Rose-type thing but it had a Caesar-ish vibe about it. It was also delicious! You can find a more classic Caesar Salad here.

Prawn Caesar Salad Recipe

Teriyaki Steak with Wasabi Mash

I loved this, it was my favourite dish on the menu and so easy to make as well. I often found bought teriyake sauces much too sweet for my palate but this was perfect. And the wasabi mash was a perfect accompaniment. I also served some edamame and pickled veg alongside.

Teriyaki Steak with Wasabi Mash Recipes

Crème Brulée

March has been a very custard and caramel month around these parts. Last week I made caramel custard and this week, its more sophisticated cousin, Crème Brulée. I will say though that I cannot recommend this recipe. For a start, the cooking time was completely out. I had to cook my custards for about double the time they suggested! I was also intrigued by their suggestion of grinding the sugar to make it easier to torch. It did not. All it did was add to the time taken to cook the recipe, and burn the sugar when I torched it. After the first two, I went back to my usual way of using normal caster sugar and it was fine. Just listen to this. This is the sound of a good Crème Brulée.

Crème Brulée Recipe

It was a bit of a dud but I am including it for compleness sake. And having said that, the custard was delicious. And once I reverted back to my usual non-powdered white sugar, the bruleed top became perfect!

My Nigella Moment – Blue Cheese, Honey and Walnuts

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 have long said that cheese is my love language so this recipe immediately called to me. So simple and so delcious. And if you wanted to bring this recipe up to date? Sub out ordinary honey for some hot honey. This is a perfect after-dinner cheeseboard for one, or many. I served mine with a green salad and a croissant for a delicious lunch. This recipe is proof that the simple things in life are often the best!

Blue Cheese with Walnuts and Honey Recipe

Apart from a few hiccups with the Brulee, I loved this month. Delicious Magazine has allowed the Omicronphobes (and me) have some beautiful vibrant and tasty meals!

Have a great week!

26
Nov
2023

Nov 03 – Gimme Some Oven

categories: 20 Years Ago Today, Baking, Bread, Cake, Crab, Delicious, Fish, Sandwiches, Seafood

Hello retro food lovers and welcome (back) to November 2003! This month I am using Delicious Magazine to prepare a menu where we use the oven for each component. I know a heap of people who never use their oven so I was hoping this might inspire some people to do so. Unfortunately, this didn’t quite turn out as I was a bit disappointed with a few items on the menu. There were many items to choose from, so maybe I just chose badly. But before we get there, let’s take a little look at what was happening in the world in November 2003.

The War on Terror, the occupation of Iraq, and Paris Hilton’s sex tape were big news in November 2003. There were also some cracking movies out. Matrix Revolutions was number 1 at the box office, followed by Elf at #2 and Love Actually at #7.

The DaVinci Code was still the best-selling book and Baby Boy by Beyonce was #1 on the charts. Personally, Outkast’s Hey Ya (#3) is a much better song but each to their own!

The Menu – November 2003

Crab and Gruyere Tart

I was very surprised to find that the Crab and Gruyere Tart (I made one large tart instead of a few small tartlets) was largely tasteless. This was a Rick Stein recipe and I normally find him very reliable. This is not what I expect from a Rick recipe. I feel this needed a herb or something to liven it up a bit! Neither crab nor gruyere is a cheap item so this also did not rate on value for money.

Interestingly, Nathan Outlaw who, apart from having an amazing name, has worked with Rick Stein and, like Stein has a restaurant in Cornwall, has a recipe for a Crab and Cheddar Tart. His recipe also contains spring onions and leeks. I wonder if this would provide the flavour boost I felt was lacking in the Rick one.

Crab and Gruyere Tart Recipe

Fish in a Herb Crust with Lemon Oil

In total contrast to the above, this is a Jill Dupleix recipe which I loved. Personally, I don’t rate Jill Dupleix. She hosted a night in conversation with Nigella Lawson I went to once and she came across as a bit obnoxious. I really liked this recipe though! It was quick and easy to make and was packed with flavour! It was a lovely weeknight dinner.

Fish In a Herb Crust with Lemon Oil Recipe

Madeleines

I love a Madeleine. So, as soon as I saw that there was a recipe for them in Delicious for November 2003 I knew I would have them as part of my menu. In retrospect, maybe I should have chosen something else as this was not a good Madeleine recipe. I have read many recipes for Madeleines and all, except for this one, call for the cake batter to be refrigerated for about an hour before baking. This one didn’t. It also only said to grease the Madeleine pan, not grease and flour it, again something that is in all the other recipes I have seen.

These were a nightmare to get out of the pan. They also lacked the nice crust that you usually get on the outside. I think that was mostly stuck to the pan. So another disappointment from this magazine.

Madeleines Recipe

My Nigella Moment – Turkish Pizza

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.

My Nigella moment this month came in the shape of a Turkish Pizza, which is not a pizza in the traditional sense but a totally yummy combination of spinach, feta, and mozzarella in Turkish bread. I loved this! So easy to make and so tasty! I will defintely be cooking the Turkish Pizza again!

Turkish Pizza Recipe

So, it was very much a mixed bag from Delicious Magazine from November 2003. The oven did not deliver the loving I was hoping for with two of the four recipes not worthy of keeping. The fish was quick and easy and I will make it again. That Turkish pizza though? Perfection! I have already made it twice more and it continues to delight me!

Have a great week!

Category: Seafood

Fun Fact From Australian Table February 2004

The Menu – February 2004

Summer Cocktail

Summer Cocktail Recipe

Seared Scallop Salad with Macadamia and Coriander Pesto

Seared Scallop Salad with Macadamia and Coriander Pesto

Rosemary and Lemon Chicken with Mint Dressing

Rosemary and Lemon Chicken with Mint Dressing – Recipe

Potato Salad with Garlic and Caper Mayonnaise

Potato Salad with Garlic and Caper Mayonnaise – Recipe

Angel Cheesecake

Angel Cheesecake – Recipe

My Nigella Moment – Barbecued Green Rice

Barbecued Green Rice Recipe

The Menu – September 2004

Wicked Champagne Cocktail

Wicked Champagne Cocktail Recipe

Prawn, Grapefruit and Avocado Salad

Prawn, Grapefruit and Avocado Salad Recipe

Duck Breast with Raspberry Vinaigrette

Duck Breast with Raspberry Vinaigrette Recipe

Raspberry and Strawberry Mousse Cake

Raspberry and Strawberry Mousse Cake Recipe

Orange and Rosemary Tisane

My Nigella Moment – Asparagus Maltaise

Asparagus Maltaise Recipe

New Zealand Oyster Cocktail – The Recipe

My Variations

The Menu – March 2004

Prawn Caesar Salad

Prawn Caesar Salad Recipe

Teriyaki Steak with Wasabi Mash

Teriyaki Steak with Wasabi Mash Recipes

Crème Brulée

Crème Brulée Recipe

My Nigella Moment – Blue Cheese, Honey and Walnuts

Blue Cheese with Walnuts and Honey Recipe

The Menu – November 2003

Crab and Gruyere Tart

Crab and Gruyere Tart Recipe

Fish in a Herb Crust with Lemon Oil

Fish In a Herb Crust with Lemon Oil Recipe

Madeleines

Madeleines Recipe

My Nigella Moment – Turkish Pizza

Turkish Pizza Recipe