Category: Seafood


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”. 

New Zealand Oyster Cocktail 2

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!  

New Zealand Oyster Cocktail Recipe

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!

 

New Zealand Oyster Cocktail 3

Have a great week!

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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.

Blue Cheese with Walnuts and Honey2

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

No O Menu

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

Prawn Caesar Salad Recipe

Prawn Caesar

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

Teriyaki Steak with Wasabi Mash Recipes

Steak Teriyaki (1)

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. 

Video Player

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!  

creme brulee recipe

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

 

Blue Cheese with Walnuts and Honey Recipe

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! 

 

 


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

November 2003 Menu

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

Crab and Gruyere Tart Recipe

Nov 2003 - Crab And Gruyere Tartlets

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

Fish In a Herb Crust with Lemon Oil Recipe

Fish in A Herb Crust recipejpg

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.  

Madeleines

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

Nov 2003 - Madeleines

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!

 

 

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Sep
2023

August 2003 – Summer

categories: 20 Years Ago Today, Chicken, Prawns, Vodka, Watermelon

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!

 

 

 

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Jun
2023

June 2003 – Gluten-Free

categories: 20 Years Ago Today, Cocktail, Gluten Free, Noodles, Prawns, Sorbet

Hello, retro food lovers! Today we are taking a trip back to June 2003 for a gluten-free meal brought to us by Donna Hay Magazine, issue #x. Was gluten-free a thing back then? I know obviously people with Coeliacs and other conditions would have needed to be gluten-free but I am not sure it was as popular as it is now. However, before we see whether or not we could prepare a decent meal from a magazine in 2003, let’s see what was making headlines!

  • Europe launched it’s first mission to Mars

  • J.K Rowling released book 5 in the Harry Potter series, Happy Potter and the Order of The Phoenix.

  • Glastonbury was headlined by Radiohead, Moby and R.E.M

  • Pirates of the Caribbean: The Curse of the Black Pearl premiered at Disneyland

Sugar Cane Prawns2

So, a pretty good month for pop culture!  And space exploration.  But was it as good a month if you had gluten free guests arriving and all you had for inspiration was the latest edition of Donna Hay Magazine?

The Menu – June 2003

 

Grapefruit Bianco

This was refreshing and quite savoury.  I used a bit less sugar than the recipe and I loved the combination of the slight bitterness from the grapefruit and the herby/citrussy Cinzano.  This really helped to set the tone for the rest of the meal!

Grapefruit Bianco

Grapefruit Bianco Recipé:

Grapefruit Bianco Recipe

 

Sugar Cane Prawns

I loved these!  I didn’t use the rice paper as per the recipe but added some lettuce leaves to use as wraps.  Any leftover sticks are great the following day in a baguette with some more lettuce, some herbs, chilli and pickles, banh mi style!

Sugar Cane Prawns

 

Sugar Cane Prawns Recipe

Sugar Cane Prawns recipe

 

Pad Thai

Who knew this take-out favourite was so easy to make at home?  This was so tasty it had the fussiest eater in the world commenting on how good the tofu was!

 

pad thai

Pad Thai Recipé:

Pad Thai Recipe

Grown Up Spider

Just to explain for my non-Australian readers.  We are not about to eat arachnids.  We call a mix of soft drink and ice cream a spider.  This one mixes sorbet and Moscato into an adults-only version which was a lovely refreshing end to this meal.   I used mango sorbet in my Spider and it worked really well. 

Grown up Spider

Grown-Up Spider Recipe:

Grown Up Spider recipe

My Nigella Moment  – Crispy Skin Chicken

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!

There were a few contenders for my Nigella moment in this magazine.  There were some macarons…but hold fire as we will be making them next week.  If they work out!  Then there was a four-cheese toasted sandwich which sounded divine.  Cheese is my love language after all!  But a sandwich seemed a little contrary to the gluten-freeness of this post.    So, I went with this Crispy Skin Chicken because just looking at it makes my mouth water!

Crispy Skin Chicken Collage

 

I didn’t make the crispy skin chicken because:

1) I couldn’t find spatchcocks 

2) Deep frying is such a faff and,

3) I very doubt I could make something that looked that good!

I think the June 2003 Donna Hay Magazine gave me some fabulous inspiration for my gluten-free meal!  And it made someone enjoy tofu!!!  10/10 for this one! 

Have a great week!